Our Favorite Barry Lewis Recipes

Barry Lewis shows you how to make Poutine... A food trend that consists of cheese curd on chips and served with gravy. Enjoy!

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INGREDIENTS:
Olive Oil
8 Potatoes
300 g Fresh Cheese Curds
240 ml Good Quality Gravy
Salt and Pepper

STEP 1: MAKE CHIPS
Cut potatoes into chips and place in baking tray. Drizzle with olive oil and season with salt and pepper. Bake until soft in the middle and golden brown to sight.

STEP 2: TOP AND SERVE
Heat your gravy until hot. Transfer your chips to a bowl and pour over 2/3 of the grave. Scatter over the mozzarella cubes and pour over the final lot of gravy. Season with pepper and serve immediately

Back in the Tasty Tenner kitchen, chef Barry Lewis shows you how to make a delicious pulled chicken and grilled cheese sandwich, with oozing melted cheese it’s the perfect way to treat yourself at the end of the week… Enjoy! Full ingredients and method: http://bit.ly/2cWZ3rK

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Chef Barry Lewis from My Virgin Kitchen is back for another series of Goof Food Good Times and in this first episode he shows you how to make beef and cheese quesadillas (series 1 ep1).

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Watch This and Other Related films here:
http://www.videojug.com/film/beef-and-cheese-quesadillas

INGREDIENTS:
Flour Tortillas
1 Green Pepper
1 Onion
4 Small Mushrooms
1 tbsp Olive Oil Pack of Deli Roast Beef
200 g Cheddar Cheese
200 g Pepper Jack Cheese Slices
200 g Swiss Cheese

STEP 1: MUSHROOMS AND PEPPERS
Melt oil in a pan over medium high heat. Add sliced onion mushroom and peppers. Sauté until tender. Remove from the heat and set aside.

STEP 2: MELT BUTTER
Melt some butter in a large skillet over medium heat. Add one tortilla shell.

STEP 3: LAYER CHEESE AND BEEF
Sprinkle cheddar cheese on tortilla shell. Layer roast beef over cheddar cheese and sprinkle some more pepper jack cheese on top.

STEP 4: LAYER AND CLOSE
Set peppers mushrooms and onions on top of pepper jack cheese layer. Sprinkle with Swiss cheese layer and then top with second tortilla shell.

STEP 5: FINISH AND SERVE
Continue to cook until bottom of first tortilla shell is golden brown. Carefully flip or place under grill and cook until second tortilla is golden brown. Remove from skillet. Let set for a few minutes and cut into wedges.

Barry Lewis from My Virgin Kitchen shows you how to make the perfect rack of sticky ribs using one simple ingredient, Coca Cola (series 1 ep2).

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INGREDIENTS:
2 Racks of Baby Back Pork Ribs
2 Cans of Cola
2 tsp Toasted Sesame Seeds
8 tbsp Tomato Ketchup
8 tbsp Soft Brown Sugar
2 tbsp Soy Sauce
2 tbsp Worcestershire Sauce
2 tbsp Sweet Chilli Sauce
1 tsp Paprika Fresh Coriander

STEP 1: POUR OVER COLA
Heat oven to 160C/140C fan/gas 3 and snugly fit the ribs into a roasting tin. Pour over the cola and enough water to cover the ribs, then cover the tin tightly with foil. Roast for 2-3 hrs, turning halfway through, until the ribs are really tender but not falling apart.

STEP 2: MAKE SAUCE
Meanwhile, put all the sauce ingredients in a small saucepan. Gently heat, then bubble for about 2 mins, stirring. When the ribs are done, carefully lift each out of the tin and sit on kitchen paper to dry. Tip away the liquid and wipe out the tin. Put the dry ribs back in the tin and coat all over with the sticky sauce. Cover and chill for at least 1 hr to marinate.

STEP 3: COOK AND SERVE
Heat oven to 220C/200C/gas 7. Add the ribs (in a roasting tin) and cook for 20 mins, turning occasionally, and basting often with remaining sauce. When ribs are sticky, hot through and crisping on the outside, slice to serve. Scatter with sesame seeds, & some chopped coriander for garnish, plate up with any remaining sticky sauce, warmed.

Talented chef Barry Lewis is back in the Scoff kitchen showing us some of his best recipes. This week he is showing you how to cook simple hunters chicken served with mash and asparagus, enjoy!

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INGREDIENTS:
2 Chicken Breasts
2-4 Rashers Smoked Streaky Bacon
150 ml Favourite BBQ Sauce
100 g Grated Cheddar Cheese
Mash Potato To Serve
Asparagus To Serve

STEP 1: POACH CHICKEN
Preheat oven to 190C. Bring a small pan of water to the boil, add your chicken and poach for 10 mins boiling gently. Drain and place in an ovenproof dish.

STEP 2: WRAP IN BACON AND TOP
Wrap each breast with 1-2 bacon rashers depending on size, then cover in BBQ sauce. Finally, sprinkle with grated cheese.

STEP 3: BAKE UNTIL CHEESE MELTS
Bake in the oven for 10-12 minutes, or till the cheese is bubbly and the chicken is cooked through.

STEP 4: FINISH AND SERVE
Serve alongside your favourite vegetables, mash or a side of your choice.

My Virgin Kitchen Chef Barry Lewis shows you how to create homemade lamb kebabs with the authentic take away taste, perfect for a family treat or to serve at a dinner party with your friends (series 1 ep 5).

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INGREDIENTS:
500 g Lamb Mince
3 Garlic Cloves
1 tbsp Plain Flour
2 tbsp Olive Oil
2 tbsp Chopped Parsley
2 tsp Ground Cumin and Cinnamon
3 tsp Ground Coriander
1 Beaten Egg
1 Lemon
4-5 Warm Pitta Breads
Lettuce Tomato
1 Red Onion
Natural Yoghurt To Serve
Sweet Chilli
Sauce Handful of Fresh Mint

STEP 1: MARINADE LAMB
Preheat grill to medium-high. Line base of a 28cm x 8cm pan with baking paper and lightly grease. Combine lamb, garlic, flour, oil, parsley, spices, egg, salt and pepper (generous amount) in a bowl. Press into an even layer in the pan.

STEP 2: COOK LAMB
Place pan under the grill for 4 minutes or until lightly browned. Drain off any liquid, then invert onto a board. Discard paper, then return meat to pan, sealed- side down, and grill for 2-3 minutes until cooked through.

STEP 3: FINISH AND SERVE
Slice meat into thin strips, squeeze over lemon, then pack into your warm pitas with the salad, yoghurt, sweet chilli sauce and mint.

Barry Lewis is back showing you how to make fantastic food. This week he shows you how to make this sticky golden syrup sponge cake, perfect for impressing your friends and family.

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INGREDIENTS:
220 g Butter
220 g Caster Sugar
450 g Golden Syrup
450 g Self Raising Flour
2 Eggs
300 ml Milk
Extra Golden Syrup To Pour

STEP 1: PREHEAT OVEN
Preheat the oven to 150C/gas mark 3. Grease the tin and line the base with baking paper.

STEP 2: MELT INGREDIENTS TOGETHER
Place butter, syrup and sugar into a large pan and heat gently until the ingredients are just melted together, stirring occasionally. Leave to cool for 10 minutes.

STEP 3: MIX OUT LUMPS
Beat the eggs with the milk. Add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat steadily with a wooden spoon until all the lumps have gone. This may take some time getting lumps out. Pour the mixture into the tin.

STEP 4: BAKE AND SERVE
Bake for around 50 minutes. The cake will be well risen and springy, but still very moist. After cooling pierce the cake with a skewer and spoon the extra golden syrup over the top. Leave to cool completely in the tin.