How to make a PARMO! Middlesbrough's Teesside Chicken Parmesan recipe AND the Stanley Hollis story!

you choking Anya it's the tea side chef all back to mine for a perm or I've got to tea side legends theory at the dear ladies and gentlemen the world-famous Middlesbrough Palmer and Stanley Hollis Middlesbrough born and bred and the only recipient of the Victoria Cross on TV so let's get started with a recipe and we'll box the history lesson off lid arrest we're gonna need to make a bechamel sauce the top the parm or so you want 500 milliliters of milk first off will make me enough bechamel sauce again for for large pores but you can easily adjust the amounts depending on how many you want to make and I'm adding a chopped medium onion to that classic recipe this one and then I'm putting a couple or three dry beer Leafs in here and then I'm going in with seven fresh peppercorns full peppercorns don't overdo it with your peppercorns and you want to make sure that you peppercorns are nice and fresh and I'm gonna add a half a teaspoon of salt to that and then I'm gonna give it a good stir up and then I'm gonna cook that very very gently on a nice law heat and let all those flavors up a cheeky little mingle for a while a good wild mind and once it's at a good simmer we can let it sit for a bit while we sort the rest out so in another pan get 75 grams of butter and we want to melt that now careful as we don't want to brown it too much and we def all don't wanna burn it so once that's melted we going with our flour a tablespoon at a time and each time we want to mix that flour in properly until it's fully incorporated then going with another tablespoon of flour and keep doing that and keep on going with it until you've got a nice thick dry ball Stanley Hollis kept going on that fateful dear the 6th of June 1944 d-day Hollis landed on that Normandy Beach that dear a 31 year old company sergeant major with the Green Howard's but as his company moved inland from the beaches Hollis knew there was a rabbit aware somewhere something wasn't right something had been missed and it was then there he realised a pillbox containing enemy combatants had been passed by without Mormont's hesitation and with no regard for his own safety Hollis a lawn stormed the pillbox he fired his Sten gun into the pillbox and then when he ran out of bullets he jumped on top rushed a grenade inside reach ashes magazine and continued firing on the enemy to enemy fighters were killed and the rest were taken prisoner litter that deer when two of his men were trapped in a house sheltering from enemy fire Hollis sprinting through a hill of bullets cause a diversion that allowed his Menace scrambled back to safety wherever the fighting was heaviest he appeared wherever the danger was greatest he appeared and he saved the lives of many of his men not deer so now we've brought our butter and flour mixture together and I've wiped a tear away thinking about Stanley Hollis's gallantry we're gonna add our warm milk with all those flavors slowly to this mix add a bit at a time and stir and when it's mixed in repeat the process until all the milk is incorporated if you get any lumps appearing get your whisk and crack on with that to get one homogeneous mixture be careful with it at first like but as you crack on with it it'll get a lot easier to mix it in especially if you use in your whisk you know and I can only recommend really making your own bechamel sauce rather than buying ready-made one because the ready-made wants they just don't have that depth of flavor you know what I mean and you want your power more it would be the best dawn you just like this is probably the greatest food invention of all time this and that looks like it's coming together nicely now so once we've got all of our milk in there pour it all in here sieve get rid of all the lumps and the bits of vegetables and their leaves and stuff in there and give it a good stir up and now you want to put that on the heat and you want a medium high heat here and you want to keep stirring it with your whisk don't let it catch on the bottom keep it moving you've got to give it a good stir up you're gonna get a sore I'm doing this I promise you but you've got to keep it moving don't stop if you feel like you want to give in because you've got writers cramp in your arm just remember the heroic acts of Stanley Hollis auntie there and that'll give you the inspiration to crack on until the end worn it and I should keep stirring that bechamel sauce will get thicker and thicker and that looks like the rake on SystemC to me so let's get it off the heat now keep stirring it when it comes off the heat though cause it will continue to cook and you don't want it catching and then we're gonna put some cling film on top of it and press that cling film on at the top of it because we don't want a skin developing on top and that's how a bechamel boxed off and we're gonna let that cool down no cuz it'll be easy a deal with later on and we can crack on with our chicken now I'm making a chicken parm all here so let's get our chicken in and let's trim all the little bits of fat knobbly bits and hard bits off it and I find it easy to do this with a pair of scissors but you can do it with a knife leg if you like to chew on a little bit more and once we've got rid of all the grisly rat splits let's bring some big and paper in and we're gonna give our chicken a proper good idea now you can do this between two pieces of cling film if you like but I'm using big in papery because our lasses always going on at me to save the Gores ons or trees or wheels or wherever it is and I'm putting a little bit of flour on each side of it so it doesn't stick to the big in paper too much and then another piece of baking paper on top and then I'm gonna spark that chicken out until it's about a centimeter thick or I'll ever think you want your power more it's up to you in it but I would see a scent the meat is probably on the thick end to be honest and you can take some of your frustration at the world out on this now with you rolling pin or something else that's heavy like an anvil or something I don't know that looks pretty good there now so let's get it off our paper and onto a plate you might find a little bit of the chicken might start to come away from the main part but just push it all together and give it a good mash and once you caught it it'll all come together don't worry and a few little raggedy bits my triangle or not this like those enemy fighters in that pillbox on day there but just get a grip of him and give him a good mashing just like Stanley Hollis did and give those bitter good pressed down and now we're ready to court it and you need more plaits than a Greek Wedding for this recipe so just make sure that you ready to do lots of washing up once you've done this so here's our flour coming in and you can also use corn starch for this if you like and I'm using two beet and eggs here and that should be enough for four large pie mores and I like to season the chicken here instead of the flour because you can change the amount for different people or you can keep a closer eye on how much is going on each one so a good pinch of salt and pepper on each one and because we've salted our bechamel well we don't need to overdo the seasoning with the chicken now a lot of parm ores I've eaten in my time don't seem to have enough salt for me so I like to make sure that I'm well-seasoned early does so season both sides of your chicken there I mean you can add other stuff you if you like from arms are like add a little bit of Oregon or but a dried Oregon or if I'm feeling all fancy so while we faff on with the logistics of having half a dozen plates everywhere and all this nonsense going on on the work surface let's caught our chicken really well with this flour you press it in well and don't skimp here and your flour ups your chickens they're nice and moist and gives you beat legs something totally clasp to stick to but not quite ready for that yet because first we've got to play musical chairs with all these plates on our work surface haven't we so let's get our bread crumbs in just tip allured on a separate plate and just leave them there on the side and if you want to be a right hero like Stanley Hollis here can put some crisps in your bread crumbs and that's gonna give you our par more and absolutely nekked a little crunch and crush them up and I like to use these ready salted chip sticks here cuz the dead dense and dead tasty but you can use any crisps I suppose Oh conflicts or somewhat like that so let's get them on top of our bread crumbs and give it a good mix up try and evenly distribute the crisps in between the bread crumbs there and then we need to court this palm oil in egg now and make sure you cover it all and there are no stones left unturned on this be like Stanley Hollis if he left stones unturned on d-day we might all be speaking German now according to my Nana so while you definitely can't calm wartime heroism with a bit of gentle cooking in the safety of your own home do the job right is the watchword here and flip it over a couple of times here and make sure you give it a really really good Corrin don't be shy take your time and then once it's got a good core in a vague and that looks okay now so we're ready to put it into our bread crumb mixture just lay on top be gentle with it at first flip it once or twice to make sure that you're getting a little bit of a core in each time before you start to press it down more firmly to get those bread crumbs and those chip sticks to stick properly to it and as you build it up you can press it more firmly each time and if you're a fan of a really thick core in and you love putting weight on you can dip it back in the egg again and then caught it with your bread crumb mixture again that's gonna be absolutely awesome but it's gonna be ridiculously calorific like almost to an illegal level to be honest so keep flipping it and patting it down and then flipping it again and giving it a good press down again and then once we think we've absolutely nailed it we can put it on a separate plate and we're almost ready for the fryer but I like to leave it now for about 20 minutes to let that caught and dry out a little bit and then it will firm up and crisp up a little bit better in the pan so once it's dried out a little bit we're ready to fry it off now so you want a preheated pan and make sure there's plenty of oil in it don't scrimp on the oil here I mean you can deep-fry this if you want but I think if you shallow or fry it you can keep more of an eye on it and you've probably got less of a chance of overcooking it and this needs about three minutes per side and your preheated pan and make sure you cook this chicken probably now it needs to have an internal temperature of a hundred and sixty-five degrees Fahrenheit don't do what my mate Molly meatball did he'd been out one night absolutely wrought off he was came armed rat asked starving couldn't be bothered cooking so he I end a piece of chicken necked it and spent the next two weeks in hospital without campylobacteriosis so now we flipped that there and it looks pretty good now like to just knock down the heat a little bit no on the second side just to avoid burning it or making it a lot darker than the first side and once that sides out another three minutes I'm gonna flip it again and do a temperature check with me a little thermometer ringer I can recommend you get one of these if you doing chicken a lot just to make sure and that's all over 170 that's so that's fine so let's get it out now I've got a plate here with some kitchen paper on it and I'm just gonna stick it on there I'll drain off that excess fat and there it is that looks absolutely perfect to me like this is gonna be absolutely crustose so let's get our bechamel in now and that's gonna go on top of there so bring it in tick the cling film off have a little taste test and if you think it needs changing the season and just give it a little bit more salt or wherever because I want you to be absolutely over the moon with this like when you make it I want you to be absolutely chuffed to bits with it just like I am rock out weird and then we're ready to put our bechamel on top sort of spread it on top nice and thick I mean you can decide I would think you want it like it's up to you lay it on top there and then give it a spread around with a knife and now that we've given our bechamel that chance to cool it's a lot easier to deal with if it's warm when you doing this it'll be running off the sides it won't be nice and thick on top because it'll settle as it spreads out and I mean you know I don't like to go overboard with my bechamel but I like to know it's there you know what I mean and I'm doing a chair it's all hot shop palm oil for this one so I'm bringing my cooker it so in and let's lay all that sure it's on top there if you want to put toppings on like something like sure it's or mushrooms you want to cook them very gently first just remember that any toppings that you do put on are not gonna get fully cooked because this is only gonna go under the grill now so it's not gonna cook fully anymore remember that when you put your toppings on and I'm gonna add some jalapenos to this sure it's all hot shop prime or you don't need to cook your jalapeno I was like obviously nice big sprinkle of jalapenos there I love jalapenos me like I do me and finally give it a good covering of grated cheddar cheese don't you slice cheese here cuz it won't melt probably if you've got a block grit the block or use pregrated cheese and then we're gonna grill that under a hot grill until that cheese is all melted on top and starting slightly to brown but not too much don't let it brown too much keep an eye on it it'll take a couple of minutes depending on how hot your grill is I mean I suppose you could do it in a hot oven as well for a few minutes but it's got to be a really hot oven and make sure that you don't overdo it keep an eye on it hey listening keep an eye on it and once it's done it's gonna look like that hopefully look at that oh it's bow on it oh I mean just just look at it just just look at it I mean it's it it tastes better than it looks as well I mean it's just unbelievable this let's get it on a plate there oh look at the size of it hey bit Stanley Hollis could eat a full panel like this and still have room for a pram or gives you an appetite save in your mid slaves like not that I'd know anything about that like I'm a massive coward and this is best with some winners garlic sauce link in the description for that a little bit of salad to keep the doctor happy and of course you can eat apparmor without these epic triple cooked chips link in the description for them eat this lot and you'll be fit to take out an enemy pillar box single-handedly before running through a hail of bullets to save your mids from certain death probably this one's for you Stanley rest in peace my mitt it's been emotional lads and lasses come and see us again here anytime you like when you've got a minute and or forget to Like and subscribe and until then Tara

Channel: The Teesside Chef

Views: 3,933

Rating: 4.8596492 out of 5

Keywords: How to make parmo, chicken parmesan, chicken parmo, parmo recipe, middlesbrough parmo recipe, teesside parmo recipe, how to make a middlesbrough parmo, how to make a teesside parmo, full parmo recipe, parmo tutorial, how to make chicken parmesan, parmo bechemel sauce recipe, boro parmo, how to make a boro parmo, parmo from middlesbrough, parmo chicken, parmo garlic sauce recipe, parmo ingredients, homemade parmo, parmo white sauce recipe, takeaway, hot shot parmo recipe

Id: 7bAmCl7393c

Length: 14min 43sec (883 seconds)

Published: Tue Jun 02 2020