dontgobaconmyheart_ TikTok
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Chris Collins
@dontgobaconmyheart_-
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dontgobaconmyheart_ is a tiktok influencers from the United Kingdom with 556003 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 452 videos, with a cumulative total of 7002145 likes, and a total of 556003 fans. In the current tiktok ranking in the United States, he/she ranks No. United Kingdom and ranks No. globally.
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Also, the most commonly and popular used tiktok hashtags in dontgobaconmyheart_ 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 9 videos, 1877177 views, 90805 likes, 525 comments and 11673 shares
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His/her best and the first three best videos played 1200000, 1673400, respectively. These three videos are:Delicious caramelised onion pasta! Spotted a recipe by @dr.vegan and had to give my twist a go. Really simple, hearty and tasty 😋 Enjoy!! Chris x CARAMELISED ONION PASTA | Serves 4 INGREDIENTS 1lb / 500g White Onions, thinly sliced (approx 3 large) 1/4 cup / 60ml Olive Oil 2 tbsp Balsamic Glaze 1/4 tsp EACH: Salt, Black Pepper (plus more to taste) 1 bulb of Garlic 12.3oz / 350g Shortcut Pasta (here I use Farfalle) 125g / 4.4oz Sun Dried Tomatoes, diced 1 small bunch of Fresh Basil, finely diced (1 small bunch is 30g/1oz) 150g / 5.3oz Mascarpone 30g / 1/3 cup freshly grated Parmesan, plus more to serve if desired METHOD 1️⃣Preheat the oven to 180C/350F. 2️⃣In a large baking dish add the sliced onion, olive oil, balsamic glaze, salt and pepper. Give it all a really good toss until everything is evenly distributed. Cover with foil and place in the oven for 1 hour and 10-15 minutes, or until the onions are very soft, sticky and sweet. Take them out a couple of times during to toss (this is important to release steam and prevent the ones on the outside from burning). 3️⃣Slice the tip of the garlic to expose the cloves then drizzle with oil. Wrap in foil then place in the oven for 1 hour, or until deep golden, sticky and soft. Check progress after 45-50 minutes. 4️⃣Towards the end of baking, add your pasta to salted boiling water and cook until al dente. Drain, reserving a cup of the pasta water. 5️⃣When the baking dish is freshly hot out the oven, squeeze the garlic into the onions and mash it up, then mix in the sun dried tomatoes and mascarpone alongside a splash of the pasta water. Stir in the cooked pasta until combined then stir in the parmesan and basil, using more pasta water to thin out the sauce at any point if needed. 6️⃣Season with a good pinch of salt and pepper to bring out the best in this simple sauce (work to taste), then serve up with more parmesan if desired and enjoy! *Low and slow is key to enhance the natural sweetness of the onion and garlic. Don't rush this process, otherwise they will both be too pungent. If you notice either starting to burn before they caramelise, just lower the heat slightly. The onions should end up very tender and a little sticky. The garlic should be buttery soft, golden and have a lovely nutty smell to it.; Tarragon is one of my all-time favourite herbs and it works perfectly here 😋 Hope you love this one! Chris xx TARRAGON CHICKEN BAKE | Serves 4-5 INGREDIENTS 600g / 1.3lb boneless skinless Chicken Thighs, diced into bite-sized pieces 200g / 7oz Asparagus, woody ends removed then sliced into 4cm/1.5" chunks 100g / 3.5oz diced Pancetta 3 Shallots, finely diced 2 cloves of Garlic, finely diced 2.5 tbsp / 37.5g Unsalted Butter 3 tbsp Plain Flour 480ml / 2 cups Chicken Stock (use low-salt if sensitive to salt) 120g / 1/2 cup full fat Creme Fraiche, at room temp 1 tbsp finely diced Fresh Tarragon, plus a pinch more to serve 850g / 1.9lb Baking Potatoes, diced into small cubes (approx 2 large potatoes) 2-3 tbsp Parmesan Olive Oil, as needed Salt & Pepper, as needed METHOD 1️⃣Add a drizzle of olive oil to a large pan over medium-high heat. Season the chicken all over with 1/2 tsp salt & 1/2 tsp pepper, then space out in the pan. Fry both sides until it builds up a golden crust and the chicken is almost cooked through (approx 3-4mins each side). Remove the chicken and place to one side, leaving any excess fat behind. 2️⃣Add the asparagus to the pan and fry for 3-4 minutes until it just begins to soften and take on colour (it will continue cooking later). Remove and place in a separate bowl to one side, then lower the heat to medium. 3️⃣Add the pancetta to the pan and fry until it begins to crisp and leak out fat, then add in the shallots and fry until soft and golden. Add the garlic and fry for a minute longer then melt in the butter. Stir in the flour to create a roux, then gradually add in the stock, whisking as you go to prevent lumps forming. Stir in the creme fraiche and tarragon then stir in the chicken alongside any resting juices. Bring to a simmer and stir somewhat frequently for 7-8 minutes until the sauce thickens. Preheat the oven to 200C/400F. 4️⃣Stir the asparagus through the sauce then pour everything into a baking dish (mine is 10x6.5”). Leave to cool as you cook the potatoes (next step) until a firm skin forms over the top. 5️⃣Add the diced potato to a large greaseproof baking tray and toss in a light drizzle of oil (~1 tbsp) and 1/2 tsp salt & 1/4 tsp pepper (or to taste). Bake in the oven for 18-20 minutes until they're fork tender, but not overly crispy. Scatter over the filling, closing as many gaps as you can. Sprinkle with parmesan then bake in the oven for 18-20 minutes, or until crispy on top with the sauce bubbling around the outside. I recommend checking halfway to gently push down any potatoes that are charring too quickly. 6️⃣Garnish with a pinch more tarragon then serve and enjoy!; I’m not usually one to mess with a classic for the sake of it, but this recipe truly makes so much sense! Enjoy 😋 Chris x SPICED SWEET POTATO SHEPHERD’S PIE | Serves 5-6 INGREDIENTS ➡️MASH: 4 large Sweet Potatoes (approx 1.8-2kg/4-4.4lb total) 200g / 7oz Feta, roughly crumbled 3 tbsp / 45g Butter 1/2 tsp Salt, or to taste 1/4 tsp Black Pepper, or to taste ➡️SPICE MIX: 2 tsp Ground Cumin 1 1/2 tsp Ground Coriander 1 tsp Smoked Paprika 1/2 tsp Black Pepper 1/4 tsp EACH: Turmeric, Ground Cinnamon, Salt (or salt to taste) ➡️FILLING: 1 medium White Onion, finely diced 1 Red Chilli, finely diced 3 cloves of Garlic, finely diced 500g / 1lb Minced/Ground Lamb 2 tbsp Tomato Puree (Tomato Paste in US) 2 tbsp Plain Flour 480ml / 2 cups Beef Stock Olive Oil, as needed METHOD 1️⃣Preheat the oven to 200C/400F. Line a large baking tray with foil then add the potatoes. Poke each one a few times with a fork then coat in a drizzle of oil. Place in the oven for 60-75 minutes, or until knife tender right through. 2️⃣Meanwhile, add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it begins to soften and take on colour. Add the garlic & chilli and fry for another minute, then add in the lamb. Fry until browned right through, breaking up with your wooden spoon as you go. Stir in the spice mix, then stir in the tomato puree and fry for a minute or so. 3️⃣Stir in the flour until well combined, then gradually stir in the stock. Simmer for 20 minutes, stirring occasionally, until nice and thick. The filling should almost hold its own when you run a wooden spoon through the centre. Pour into a baking dish and leave to cool until a thick skin forms over the top (important so the pie doesn't collapse). 4️⃣When the potatoes are ready, slice them through the centre and use a tea towel to press them open. Leave for 5 minutes to steam, then scoop out the potato and add it to a large bowl with the butter, feta, salt and pepper. Mash to combine, then check for seasoning and add more if needed. 5️⃣Gently spoon the mash on top of the filling then bake in the oven for 25 minutes, or until it begins to very lightly char and bubble around the edges. Leave to sit for at least 5 minutes so it can reform shape, then tuck in and enjoy!
Published videos
I’m not usually one to mess with a classic for the sake of it, but this recipe truly makes so much sense! Enjoy 😋 Chris x SPICED SWEET POTATO SHEPHERD’S PIE | Serves 5-6 INGREDIENTS ➡️MASH: 4 large Sweet Potatoes (approx 1.8-2kg/4-4.4lb total) 200g / 7oz Feta, roughly crumbled 3 tbsp / 45g Butter 1/2 tsp Salt, or to taste 1/4 tsp Black Pepper, or to taste ➡️SPICE MIX: 2 tsp Ground Cumin 1 1/2 tsp Ground Coriander 1 tsp Smoked Paprika 1/2 tsp Black Pepper 1/4 tsp EACH: Turmeric, Ground Cinnamon, Salt (or salt to taste) ➡️FILLING: 1 medium White Onion, finely diced 1 Red Chilli, finely diced 3 cloves of Garlic, finely diced 500g / 1lb Minced/Ground Lamb 2 tbsp Tomato Puree (Tomato Paste in US) 2 tbsp Plain Flour 480ml / 2 cups Beef Stock Olive Oil, as needed METHOD 1️⃣Preheat the oven to 200C/400F. Line a large baking tray with foil then add the potatoes. Poke each one a few times with a fork then coat in a drizzle of oil. Place in the oven for 60-75 minutes, or until knife tender right through. 2️⃣Meanwhile, add a drizzle of oil to a large pan over medium heat. Add the onion and fry until it begins to soften and take on colour. Add the garlic & chilli and fry for another minute, then add in the lamb. Fry until browned right through, breaking up with your wooden spoon as you go. Stir in the spice mix, then stir in the tomato puree and fry for a minute or so. 3️⃣Stir in the flour until well combined, then gradually stir in the stock. Simmer for 20 minutes, stirring occasionally, until nice and thick. The filling should almost hold its own when you run a wooden spoon through the centre. Pour into a baking dish and leave to cool until a thick skin forms over the top (important so the pie doesn't collapse). 4️⃣When the potatoes are ready, slice them through the centre and use a tea towel to press them open. Leave for 5 minutes to steam, then scoop out the potato and add it to a large bowl with the butter, feta, salt and pepper. Mash to combine, then check for seasoning and add more if needed. 5️⃣Gently spoon the mash on top of the filling then bake in the oven for 25 minutes, or until it begins to very lightly char and bubble around the edges. Leave to sit for at least 5 minutes so it can reform shape, then tuck in and enjoy!
00:38Tarragon is one of my all-time favourite herbs and it works perfectly here 😋 Hope you love this one! Chris xx TARRAGON CHICKEN BAKE | Serves 4-5 INGREDIENTS 600g / 1.3lb boneless skinless Chicken Thighs, diced into bite-sized pieces 200g / 7oz Asparagus, woody ends removed then sliced into 4cm/1.5" chunks 100g / 3.5oz diced Pancetta 3 Shallots, finely diced 2 cloves of Garlic, finely diced 2.5 tbsp / 37.5g Unsalted Butter 3 tbsp Plain Flour 480ml / 2 cups Chicken Stock (use low-salt if sensitive to salt) 120g / 1/2 cup full fat Creme Fraiche, at room temp 1 tbsp finely diced Fresh Tarragon, plus a pinch more to serve 850g / 1.9lb Baking Potatoes, diced into small cubes (approx 2 large potatoes) 2-3 tbsp Parmesan Olive Oil, as needed Salt & Pepper, as needed METHOD 1️⃣Add a drizzle of olive oil to a large pan over medium-high heat. Season the chicken all over with 1/2 tsp salt & 1/2 tsp pepper, then space out in the pan. Fry both sides until it builds up a golden crust and the chicken is almost cooked through (approx 3-4mins each side). Remove the chicken and place to one side, leaving any excess fat behind. 2️⃣Add the asparagus to the pan and fry for 3-4 minutes until it just begins to soften and take on colour (it will continue cooking later). Remove and place in a separate bowl to one side, then lower the heat to medium. 3️⃣Add the pancetta to the pan and fry until it begins to crisp and leak out fat, then add in the shallots and fry until soft and golden. Add the garlic and fry for a minute longer then melt in the butter. Stir in the flour to create a roux, then gradually add in the stock, whisking as you go to prevent lumps forming. Stir in the creme fraiche and tarragon then stir in the chicken alongside any resting juices. Bring to a simmer and stir somewhat frequently for 7-8 minutes until the sauce thickens. Preheat the oven to 200C/400F. 4️⃣Stir the asparagus through the sauce then pour everything into a baking dish (mine is 10x6.5”). Leave to cool as you cook the potatoes (next step) until a firm skin forms over the top. 5️⃣Add the diced potato to a large greaseproof baking tray and toss in a light drizzle of oil (~1 tbsp) and 1/2 tsp salt & 1/4 tsp pepper (or to taste). Bake in the oven for 18-20 minutes until they're fork tender, but not overly crispy. Scatter over the filling, closing as many gaps as you can. Sprinkle with parmesan then bake in the oven for 18-20 minutes, or until crispy on top with the sauce bubbling around the outside. I recommend checking halfway to gently push down any potatoes that are charring too quickly. 6️⃣Garnish with a pinch more tarragon then serve and enjoy!
00:39Delicious caramelised onion pasta! Spotted a recipe by @dr.vegan and had to give my twist a go. Really simple, hearty and tasty 😋 Enjoy!! Chris x CARAMELISED ONION PASTA | Serves 4 INGREDIENTS 1lb / 500g White Onions, thinly sliced (approx 3 large) 1/4 cup / 60ml Olive Oil 2 tbsp Balsamic Glaze 1/4 tsp EACH: Salt, Black Pepper (plus more to taste) 1 bulb of Garlic 12.3oz / 350g Shortcut Pasta (here I use Farfalle) 125g / 4.4oz Sun Dried Tomatoes, diced 1 small bunch of Fresh Basil, finely diced (1 small bunch is 30g/1oz) 150g / 5.3oz Mascarpone 30g / 1/3 cup freshly grated Parmesan, plus more to serve if desired METHOD 1️⃣Preheat the oven to 180C/350F. 2️⃣In a large baking dish add the sliced onion, olive oil, balsamic glaze, salt and pepper. Give it all a really good toss until everything is evenly distributed. Cover with foil and place in the oven for 1 hour and 10-15 minutes, or until the onions are very soft, sticky and sweet. Take them out a couple of times during to toss (this is important to release steam and prevent the ones on the outside from burning). 3️⃣Slice the tip of the garlic to expose the cloves then drizzle with oil. Wrap in foil then place in the oven for 1 hour, or until deep golden, sticky and soft. Check progress after 45-50 minutes. 4️⃣Towards the end of baking, add your pasta to salted boiling water and cook until al dente. Drain, reserving a cup of the pasta water. 5️⃣When the baking dish is freshly hot out the oven, squeeze the garlic into the onions and mash it up, then mix in the sun dried tomatoes and mascarpone alongside a splash of the pasta water. Stir in the cooked pasta until combined then stir in the parmesan and basil, using more pasta water to thin out the sauce at any point if needed. 6️⃣Season with a good pinch of salt and pepper to bring out the best in this simple sauce (work to taste), then serve up with more parmesan if desired and enjoy! *Low and slow is key to enhance the natural sweetness of the onion and garlic. Don't rush this process, otherwise they will both be too pungent. If you notice either starting to burn before they caramelise, just lower the heat slightly. The onions should end up very tender and a little sticky. The garlic should be buttery soft, golden and have a lovely nutty smell to it.
00:29Episode 5 of ‘Family Comforts’ - The final episode! How could we not wrap it all up with Dad!? We spent some time after filming perfecting the smash burger, so I’ve added our recipe below if you fancy giving them a go! Enjoy 😄 Chris x SMASH BURGERS | Makes 2 INGREDIENTS ➡️SMASH BURGERS: 2 Burger Buns, halved 500g / 1lb Minced/Ground Beef (must be at least 20% fat!) Vegetable Oil, as needed Salt & Pepper, as needed 4 slices of Cheese (Dad used Smoked Cheddar) ➡️DAD BURGER TOPPINGS: Mayo shredded Iceberg Lettuce Red Onion Chutney Bacon Middle Bun Slice, toasted Jalapeños Onion Rings (recipe on the blog) Jack Daniel's BBQ Sauce METHOD 1️⃣Add the buns cut-side-up to a baking tray & place under the grill until crisp & golden. Prep all other ingredients (slice veg etc). 2️⃣Cut beef into 4 pieces & gently roll each one into a ball (doesn't have to be perfect). 3️⃣Turn on the extractor fan & consider opening a window, then place a cast-iron pan over high heat (don’t use non-stick pan!). Once smoking hot, add 1-2 tsp oil then add in 1-2 portions of beef. Quickly add a square of baking paper over each one & use a spatula with your hand to very firmly press down on the balls until they flatten (can use glove to protect from splattering fat). You want them relatively thin (5-7mm), but not so thin they break apart. 4️⃣Remove the baking paper and give them both a generous seasoning of salt and black pepper. Cook for 90 seconds, then flip them over. Give them a more modest seasoning on the cooked side then top both with cheese. Cook for another 90 seconds then remove and repeat. Don't push down on the burgers after you've smashed them otherwise the juices will pour out. You also won't need extra oil for the second batch. 5️⃣For the Dad burger stack in this order: bottom bun, mayo, lettuce, tomato, patty, onion chutney, bacon, middle bun, mayo, lettuce, jalapeños, patty, onion rings, BBQ sauce, top bun. *I find 90 seconds on each side works nicely if they're smashed properly and the pan is screaming hot. If you're wary you can increase up to 2mins on the first side, but just be careful you don't dry out the meat. In general, you'll know it's ready to flip when the bottom has formed a deep crust and moisture is beginning to rise to the top side of the patty.
01:24Episode 4 of ‘Family Comforts’ - meet On! The feeder of the family 😅 This is one of her secret weapons which you’ve got to try! Enjoy 😋 Chris xx (More comprehensive recipe on the blog) ON’S THAI PORK TOAST | Makes 20 INGREDIENTS ➡️DIPPING SAUCE: 120ml / 1/2 cup Water 100g / 1/2 cup Granulated Sugar 60ml / 1/4 cup White Distilled Vinegar 1/2 tsp Salt 45g / 1.5oz Cucumber, sliced into thin quarters 1 Red Chilli, thinly sliced 1 Shallot, thinly sliced ➡️PORK TOAST: 2 cloves of Garlic, peeled 2 Coriander Roots* 1/4 tsp White Pepper 250g / 9oz Minced/Ground Pork 3 tsp Soy Sauce 1 tsp Oyster Sauce 1 tsp Granulated Sugar 3 Eggs 5 large slices of Stale White Bread 1 Red Chilli, very thinly sliced (you'll need 20 strips) 20 Coriander/Cilantro Leaves, left whole Vegetable Oil, as needed METHOD 1️⃣For the dipping sauce, combine water, sugar, vinegar and salt in a medium-sized pot over medium heat. Bring to a gentle simmer and stir occasionally for 15 minutes until the sauce begins to show signs of thickening/turning glossy. Pour into a bowl to one side to cool for 10 minutes, then stir in the chilli, shallot and cucumber and rest until ready to serve. 2️⃣Meanwhile, use a pestle and mortar to crush the garlic, white pepper and coriander roots into a paste. Alternatively, you can use a knife to very finely dice the garlic and coriander root then use the side of the knife to mash into a paste as best you can. Add to a bowl with the pork, oyster sauce, sugar and 2 tsp soy sauce. Use a fork or your hand to combine until everything is evenly distributed then leave to marinate for 10 minutes. Add in 1 egg and use a fork to combine with the pork. 3️⃣Cut each slice of bread into 4 pieces, resulting in 20 pieces total. Use a knife to spread the pork over each slice of bread, then press in a chilli slice and coriander leaf into each piece. In a bowl, whisk 2 eggs and 1 tsp soy sauce. 4️⃣Heat up at least 1/2 inch of oil in a large deep pan over medium heat until it reaches 170C/340F. Take a piece of bread, dunk it meat-side-down into the egg wash and add it to the oil meat-side-down. Quickly repeat with 4 more pieces. Leave to fry for 2 minutes, then flip and fry for another 2 minutes, or until deep golden and crisp with the pork piping hot. Remove the pieces and place them on a wire rack above a tray to catch any excess oil. Repeat with the remaining batches. 5️⃣Serve with the dipping sauce then tuck in and enjoy! *You'll find these in most Asian Shops, but if you can't find them I recommend getting a pot of coriander (i.e. in soil) from the supermarket. From there you can pluck some of them from the soil and use the roots and stems. These will likely be much thinner than coriander roots, so I recommend using a handful of the roots/stems (around 5g/0.2oz). The roots/stems are much more flavoursome than the leaves and have a more distinctive flavour, which is why they're used in a lot of Thai cooking. **Really important the bread is a) thick and b) stale. I picked up a loaf of 'extra thick toastie bread' from the supermarket which worked perfectly. I also leave the bread out on a tray overnight to dry it out.
01:07Episode 3 of ‘Family Comforts’ - meet Uncle Phil. What a man!! If you fancy giving the pasta bake a go I have made it a few times since and can tell you it is darn good. I’ve typed it below & uploaded it to the blog with photos 😄 Enjoy! Chris xx UNCLE PHIL’S CHICKEN & BACON PASTA BAKE | Serves 5-6 INGREDIENTS 250g / 9oz Smoked Bacon, diced 1 medium White Onion, finely diced 2 cloves of Garlic, finely diced 2 Anchovy Fillets, finely diced 400g / 14oz Penne 60g / 2oz Butter 60g / 2oz Plain Flour 480ml / 2 cups Chicken Stock 480ml / 2 cups Milk (semi-skimmed or whole) 120ml / 1/2 cup Double/Heavy Cream 1 tsp Dijon Mustard 1/4 tsp White Pepper 150g / 1 1/2 cups Cheddar, grated 50g / 1/2 cup Mozzarella, shredded 80g / 1 cup freshly grated Parmesan 300g / 10.5oz Cooked Chicken, diced 1/2 stick of Garlic Bread, blitzed into a crumb-like texture in a food processor Oil Spray, as needed METHOD 1️⃣Add bacon to large deep saucepan over medium heat & gently cook until crisp with fat fully rendered down (can take 10-15mins). Remove bacon & leave fat behind. 2️⃣Fry onion in leftover fat until soft/golden then fry garlic & anchovies for minute or so longer until anchovies melt. Meanwhile, add pasta to salted boiling water & cook until al dente then drain (needs to still be a teeny bit hard or it'll overcook in oven). 3️⃣Melt butter in the pan then stir in flour. Gradually add stock, milk then cream, whisking as you go to prevent lumps. Stir in mustard & pepper then bring to simmer for 2 mins to thicken. Turn off heat & stir in cheddar, mozzarella & 1/2 of the parmesan. Stir in drained pasta then cooked chicken & bacon. 4️⃣Pour in to a large baking dish, top with remaining parmesan, followed by the garlic breadcrumbs, followed by a liberal spray of oil. Place in the oven for 20 mins until golden, crisp and bubbly. Tuck in and enjoy!
01:06Episode 2 of ‘Family Comforts’ - meet my Mum! This cottage pie takes me back to my childhood and it never ever gets old! Recipe is below but it’s also up on the blog in its entirety. See you tomorrow for episode 3 😁 Chris xx MUM’S COTTAGE PIE | Serves 8 INGREDIENTS ➡️FILLING: 1 large White Onion, finely diced 2 medium Carrots, finely diced 150g/5oz Mushrooms, finely diced 2 cloves Garlic, finely diced 1kg / 2.2lb Minced/Ground Beef (10-12%) 120ml / 1/2 cup Red Wine 600ml / 2 1/2 cups Beef Stock 4 tbsp Worcestershire Sauce 2 heaped tbsp Gravy Granules 1 tbsp Tomato Paste 1 tsp EACH: Dried Thyme & Rosemary 1 Bay Leaf Salt & Pepper Olive Oil ➡️MASH: 2kg/4.4lb Baking Potatoes, peeled and diced into chunks 3-4 heaped tbsp Butter 1/4-1/2 tsp Ground Nutmeg 250g / 2 1/2 cups Cheddar, grated 120ml / 1/2 cup Cream or Whole Milk Salt & Pepper METHOD 1️⃣Add drizzle of oil to large deep pan over medium-high & sweat down the onion, carrot, mushrooms & garlic until it all softens/lightly colours. Add beef & fry until browned. Pour in wine & simmer for few mins. 2️⃣Stir in remaining filling ingredients with good pinch of salt & pepper. Bring to simmer then turn heat to low & cook 40-45mins, or until the sauce reduces to a very thick gravy. Check for seasoning then pour into large baking dish. Leave to cool, 15 mins minimum, preferably until skin forms (prevents mash sinking in). 3️⃣Meanwhile add potatoes to large pot heavily salted cold water. Bring to boil & cook until fork tender, then drain. Shake in colander and leave 5 mins for spuds to steam dry (watery potatoes = sloppy pie). Mash potatoes with butter, cream/milk and 1/2 of the cheese, then season with nutmeg, salt & pepper (generously season with S&P! I typically do at least 3/4 tsp salt + 1/4 tsp pepper). Preheat oven to 200C/190F. 4️⃣Gently top beef with mash then sprinkle over rest of the cheese. Bake 25-30mins until golden/crisp, then rest 5-10mins to retain shape. Enjoy!
01:01Episode 1 of ‘Family Comforts’ - meet my amazing Grandad! He’s been so excited to share his toastie with you all so I’ve typed up the recipe below 😄 Tune in tomorrow for episode two where we’re tucking into one of the most iconic comfort foods of all time. See you then 😁 Chris xx GRANDAD’S HAM & CHEESE TOASTIE | Makes 2 INGREDIENTS 1 tbsp Mayonnaise 1 tsp EACH: Honey, Dijon Mustard 4 large & relatively thick slices of White Bread 80-100g / 2.5-3.5oz Cheddar, grated 80-100g / 2.5-3.5oz Red Leicester, grated 6-8 slices of Ham Butter, as needed METHOD 1️⃣In a small bowl combine the honey, mustard and mayo. 2️⃣Spread each slice of bread with butter then flip them all over. Spread the other side with the honey mustard mayo (should be a very thin layer). 3️⃣Top two of the slices with Cheddar, then fold in the ham and finish with the Red Leicester. Place the other two slices on top butter-side-up. Try to make sure none of the ham or cheese is hanging out of the sandwich as it can burn. 4️⃣Place the toasties in the air fryer at 190C/375F for 5 minutes until starting to turn golden on the top. Check after 30 secs - 1 min to check the top slice hasn't flown off. After 5 minutes, flip the toasties over and air fry again for another 2-3 mins, or until golden and crisp. If you've only got a small single draw air fryer you may need to do one at a time. 5️⃣Slice in half and enjoy!
00:54‘Family Comforts’ - a brand new mini series I’ve been working on that I’m so excited to share with you! See you tomorrow 😁 Chris x
00:19Replying to @FelzSH Dad goes international! Watching him cook on a street food vendor in the middle of Bangkok was beyond surreal 😅. But he absolutely smashed it! If you fancy giving the Pad Thai recipe a go it’s in my cookbook ‘Comfy’ which is currently out in the UK, AUS & NZ. Let me know below if you want more Dad videos 😄 Chris xx P.S. to watch the previous episode just tap the comment at the very beginning of the video ❤️
01:28TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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