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Chef Thom Bateman
@chefthombatemanNO 449
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All about the Sides, Volume 2. Part 3 of 20… Gratin Dauphinois. An undeniable classic and the key to it all… is time. It’s a simple recipe and if you want to whack a load of gruyere on top then I’m not stopping you. Sometimes I do, sometimes I don’t… I see many people chilling it and slicing it but I’m not fussed about that at home, just want delicious spud for a family meal. 1kg Maris piper potatoes 400ml double cream 200ml milk 3 garlic cloves + 1 for rubbing Salt & pepper 90g frozen salted butter 1. Peel your potatoes and slice as thinly as you can manage I used a mandolin but a sharp will do. 2. Season with salt and pepper 3. Mix the cream, milk and garlic 4. Layer up the potatoes and half way through grate on half of your butter pour in the cream when it fills up let it soak in and settle then add the rest. Finish with more grated butter 5. Into an oven at 150c for 1 hour then reduce the heat to 130c for a further 2 hours if the top is looking a bit crispy cover with a lid or foil. 6. Let it rest for 15 mins then serve. #potato #sidedish
00:37All about the Sides, Volume 2. Part 2 of 20. Miso Braised Leeks with Crispy Chilli Oil. A nice little plant based side this, packing big flavours, comes together pretty quickly too. 2 large leeks 1 heaped tbsp miso paste 2 tbsp dark soy 2 tbsp maple syrup Juice of 1 lime 1 large shallot 3 large garlic cloves 1 tsp salt 1 tbsp sugar 1 tbsp chilli powder 1 tsp smoked paprika 2 tbsp chilli flakes 150ml veg oil 1 tbsp dark soy 1. cut the leeks into chunky rounds save the top part for something else like making an oil 2. Char one side in a hot pan with a little oil, remove from the pan and discard the oil. 3. Whisk together the miso, soy, maple and lime with a little water to loosen then add this to the pan 4. Add the leeks back in bring to a gently boil then baste the liquid well in the liquid then put them into the oven for approx 20 mins at 200c giving them another baste half way through cooking 5. Thinly slice the shallot and garlic, cover with veg oil and over a medium heat take them to a golden brown colour 6. In a bowl mix the salt, sugar, chilli powder, smoked paprika and chilli flakes strain the hot oil into the bowl keeping the crispy shallot and garlic in the sieve. Once cooled add the crispy bits back in with the soy sauce 7. Serve the leeks drizzled generously with the chilli oil #leeks #sidedish
00:49All about the Sides, Volume 2. Part 1. Twice Baked Garlic and Chive Mash. So why bake it? And why baked it twice? Baking your potatoes for mash will up the flavour you get significantly. The second bake is to get a nice crispy edging and they are also enriched by the egg yolk. 1kg Maris piper potatoes 180g butter 8-10 garlic cloves 100-150ml hot milk Chives 1 egg yolk Salt/Pepper Cheese of your choice for the top. 1. Bake the potatoes at 180c for 50-60 mins or until tender 2. Meanwhile confit the confit in the butter on a low heat, when totally soft and a little browned mash the garlic up. The butter needs to be cooled completely 3. Pass through the potatoes through a sieve or ricer (save the skins for something else) 4. While the potato is still hot work through the butter in stages then add the milk 5. Season to taste with salt and pepper, add the egg yolk and chives 6. Add to an oven proof dish smooth over the top, create some groove with a fork and top with cheese 7. Bake at 200c for 20 mins #potato #sidedish #mashedpotatoes
00:44All about the Sides is back! Welcome to series 2. Over the coming weeks and months I’ll be dropping another 20 sides - some interesting twists on some classics and some dishes that are completely new to me. Let me know your favourite sides… #series #reels #sides #cooking #sidedish
00:20Wild Garlic butter. Keeps for up 6 months in a freezer. 80g wild garlic leaves 30g flat parsley 4-6 garlic cloves (depending on how strong you like it) 50ml olive oil Pinch of salt 200g softened butter 1 tbsp chilli flakes Zest of a lemon 1. blend the wild garlic, parsley, garlic, salt and olive oil 2. Mix through the butter with chilli flakes and lemon zest and then chill to set. 3. Brush onto crusty baguette and bake at 220c for 15-20 mins or until it’s golden brown #wildgarlic
00:29Wild Garlic Chimichurri, a slight twist on a wonderful sauce that bangs very hard indeed. Tis the season to forage some wild garlic and this is a nice simple way of using it… of course it’s not traditional but ya know 🤷🏻♂️ 80g flat leaf parsley 10g fresh oregano 10-12 wild garlic leaves 2 garlic cloves Pinch of sea salt Splash of hot water 2 tsp chilli flakes 30ml red wine vinegar 100ml approx olive oil Salt to taste 1. Finely chop the parsley, oregano, wild garlic and garlic add to a bowl with a generous pinch of salt and stir in a splash of hot water. Leave it for 10 mins to waken up the flavours 2. Add the chilli flakes, red wine vinegar and olive oil combine it well taste it for seasoning and let it sit for 2-3 hours before serving to really marry those flavours #sauce #sauces #reels #series #chimichurri
00:40Wild Garlic Mayonnaise, it’s the time of year in the UK where wild garlic is everywhere (if you know where to look!) I’ll probably show you a few ways of using it.. let me know your favourite way to use it. 200g wild garlic leaves washed 200g vegetable oil or another neutral flavoured oil Pinch of salt 2 egg yolks 1 tbsp Dijon mustard Squeeze of lemon (1/2 tsp) 1 tsp red wine vinegar Salt to taste 1. Blanch the wild garlic in gently simmering water for 30 seconds then refresh in ice water. Squeeze out all the water and dry. 2. Add the garlic to a blender with a pinch of salt and stream in the oil whilst blending really well (5-6 mins) 3. Strain through a clean J cloth or muslin cloth tie it up and let it drip through 4. Add the egg yolks, mustard, vinegar and lemon to a mixing bowl and whisk steaming in the garlic oil to form the mayo #wildgarlic #mayonnaise #cooking #tiktokkitchen
00:35Cote de Boeuf with Steak Butter and Red Wine Jus Ad. This was all cooked on my new @AEG.uk 6000 Extractor Hob. I’ve recently upgraded my kitchen at home, and this thing is a serious piece of kit. Ever since I first saw an induction hob with built in extraction I’ve always wanted one... it’s got a double cooking zone which is ace when using bigger pans. The major draw of course is you don’t need a big clunky extractor hood - this combined with self adjusting fans and easy maintenance from the 2 in 1 filter make it a winner. RECIPE: Serves 2 but enough sauce for 4 so just get more steak if it’s for 4. 1 Cote de boeuf or rib steak on the bone 2 tbsp beef fat 600g beef trim/skirt steak 3 shallots 2 carrots 3 celery 4 garlic cloves Handful of fresh thyme Handful of fresh rosemary 2 bay leaves 200ml port 500ml red wine 1 litre good quality beef stock Salt/pepper Few drops of sherry vinegar 100g butter 4 garlic cloves Few thyme sprigs Few rosemary sprigs Salt 1. To start the sauce, dice the beef trim into small pieces. Heat the beef fat then add the beef trim and caramelise well. 2. Add the shallots, carrots, celery and garlic. Once softened, add the thyme, rosemary and bay leaves. 3. Add the port and red wine and reduce by 2/3, then add the beef stock and reduce to a saucing consistency. Strain into a fresh pan. 4. Bring the beef up to room temperature, rub with a little oil and generously coat with salt. Get your pan really hot, then sear the steak well on all sides before reducing the heat and adding the butter, garlic, thyme and rosemary. When this is brown and foaming, start to baste. Flip several times and baste for 4-5 minutes, then remove from the pan and rest on a wire rack. 5. Strain the browned butter to remove the garlic and herbs, then add more cold butter and whip until light and smooth/spreadable. 6. Finish the sauce with a little splash of sherry vinegar to taste. 7. Carve the steak to serve. Season with salt, add the butter and spoon over the sauce at the table.
00:58Shepherd’s Pie - comfort food royalty Serves 3-4 2 tbsp olive oil 750g ground/minced lamb 20% fat 2 shallots 2 carrots 2 celery sticks 1 leek (white part only) 2 garlic cloves 2 tbsp tomato paste Handful thyme Handful Rosemary 400ml red wine 2 tbsp Worcestershire sauce 30g peas 700ml good quality brown chicken stock 800g Maris piper potatoes 150g cold butter 100ml warm milk 1 egg yolk Frozen Butter and cheddar cheese for the top Salt throughout for seasoning 1. Bake the potatoes for 60 mins at 180c pass through a drum sieve or just mash the flesh while it’s still hot 2. Beat through cold butter then add the milk, add an egg yolk, season to taste add to a piping bag (optional) 3. Brown the lamb in oil and set to one side get a good caramelisation on the outside 4. Diced the veg and use the same pan to fry in lamb fat when softened add the garlic and tomato paste season with salt. 5. Add the lamb back in then then tied thyme and rosemary then add the wine, reduce by half then add the stock. simmer this for 1 hour or until it’s reduced sufficiently (If your stock doesn’t thicken naturally you can use a little cornstarch mixed with water) finish with the Worcestershire sauce and stir in the peas 6. Add the meat mixture to an oven proof dish top with the mash, grated frozen butter and cheddar cheese 7. Bake at 200c for 25-30 mins #pie #britishfood #british
01:09Beef Tartare - Yes it’s raw and let me tell you it’s absolutely delicious Makes enough for 2 1 large Maris piper/yukon gold Oil/beef fat for frying 250g beef fillet 1 large shallot 4 cornichons 1 tbsp capers 1 tsp Dijon mustard 1-2 tsp chill crisp oil (recipe on my page) 1 tsp Worcestershire sauce Handful of flat parsley 10g chives Smoked salt Black pepper Caper berries for garnish 2 egg yolks 1. Thinly slice the potatoes and wash them in cold water the cutting into discs is optional. Pat them dry and fry them in hot oil/beef fat (175c) for 4-5 mins season immediately with salt and pepper 2. Finely dice the shallot, cornichons, parsley and capers mix with mustard, chilli oil, Worcestershire sauce then add the diced beef fillet. Mix well then season to taste with smoked salt and pepper 3. Serve topped with finely sliced chives and an egg yolk #beef #tartare #cook #raw #frenchfood
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