Welcome to The Perfect Bite. A Channel dedicated to bringing you recipes, that have been inspired by my time living here in Spain & travelling the world, combined with my time growing up and living in the UK.
I moved to Catalonia in Spain with my wife (who is Spanish) and our son back in 2016. Since that time, I have travelled far and wide across this peninsula and I love discovering the huge varieties of cusine across the 17 regions, all with their unique style and flavours.
As a self-taught home cook, with a passion for food, I wanted to bring my simple style of cooking to KZread, which is easy to replicate, and will give you meals that will impress all of your friends and family.
I hope you like what you see here, and will consider joining me on this culinary journey, by subscribing to my channel.
See you in the next video
Jim
Пікірлер
Those are called loquats
They are indeed, or as I say in the video in Spain they are called 'nisperos'
Bloody j
Seems that brown sugar is a bit Americanized. No thanks! I can’t fathom brown sugar on salsa brava!
no garlic?
The music is really annoying
Waw❤❤❤ It's looks really yummy 😋 Keep it up 👍 Stay connected with me ☺️🤗
Thank you saying that about AUTHENTIC bravas at the beginning. The way Bravas sauce was traditionally made, does not have tomato at all. They argue it was from the 15th century but even since the 1950's it was Oil, sweet and hot pimenton, chicken stock and pinch of flour.. I do understand that no one makes it the same way but It's frustrating to see all these so called AUTHENTIC Bravas recipes with tomato in it when I really shouldn't be in there.
Very nice I’m hungry now lol
These are loquats not plums am I right?
They are indeed loquats, or Japanese Plum, which I believe I stated at the start of the video.
@@PerfectBitethey are very sweet as opposed to a real plum , it might make a difference. The chutney does look amazing
Yummy. We love empanadas 😊i
Are you blind? Look on the box. It does NOT say “tin foil”. It says aluminum foil. Tin and aluminum are different metals. Takes very little brain to grasp that. Why don’t you get it right for a change so you look brighter?
I have some cured plums I was looking to get rid of. Do you think this would also work with those? They are sorta like sun dried tomatoes except plums
I was told their food is complicated. Not wrong. I'm a tiny bit basque but I will stick to piperade 🤣
Hey I am concerned! You stated that you got some Rosemary off your mother in law. So just exactly where was it growing on her? Had she seen a dermatologist about this or did she see a botanist or maybe a chef? I am concerned.
I find that par-boiling the potatoes for 2-3 mins, draining and then pan frying in olive oil till crisp makes very tender and crispy patatas😊definitely easier and uses less of your precious olive oil!
Tried this this Christmas Eve and came out very nice thank you. The family enjoyed it. 😊
Really pleased to hear this! Many thanks! Hope you have a happy new year!
Thats the thing about food and the word "authentic", hardly anything nowadays is truly 100% authentic
This looks amazing! My Spanish boyfriend makes me paella all the time, but never this recipe. So going to make this! Thanks for such a great recipe and a big YES to the truffle oil! 😊🌷🌺
Looks So Good 😍👍👍
This looks really tasty, and I'm going to try it. However, if I may suggest an opportunity for improvements about your canning technique, here it is: Firstly, always wipe your jar rims with a paper towel and vinegar (or water), to insure that no food is stuck between the rim and the seal of the lid. This will insure a proper seal every time, and you won't have to bother with the paper anymore. Secondly, when water bath canning, always submerge the jars under minimum an inch of water. This allows proper heat transfer, so the food gets evenly processed and pasteurized, and it also gives you a full proof seal, so your product is shelf stable 100% of the time. Done this way, you'll never get mold on top of your chutney anymore. Thirdly, make sure you "de-bubble" the content of your jars before placing the lids on, so as to remove any air pocket, that might be there. This helps removing air and avoid mold. This can be done with a plastic or wood chop stick (avoid using a knife or any other metal tool, which could damage the jar). And lastly, you might want to add the amount of time you water bath processed your jars. I would think that for the size of your jars, 10 minutes in boiling water will do the trick, but still, for a person who is new at canning, this information might be useful to have handy. I hope that these good canning practices helps you in the future, to get shelf stable chutney every time. Thanks again for the recipe. Cheers! 🙂
Thanks for the extra tips! Hope you like the recipe!
I've now tried your delicious recipe. I only have 1 question: how long can I store them for in my cupboard please? Thanks in advance.
I have made this recipe several times over the years, and as long as the jars are sealed well and kept it a cool dry place they should be good for several months. The last jar is finished was about 4 months old and perfect. In fact they always get better after the first month of storage in my opinion.
Official the pefect bite discord when?
Do you do voice work for a company that reviews products on youtube? Your voice is identical to one of those companies.
Haha...no I don't do any voice over work, maybe I should start?
Hi Jim. Excellent channel! Subscribed. I love making creamy soups like this and do so just about every week. Plan to make this one this coming week. My only comment is that I wish you had cautioned people about the sand and dirt that most all leeks have in them and how to chop and wash them to get rid of it. A great soup like this deserves the best treatment. Thanks!
Fair comment, and thanks for that and I will remember that in any future leek based videos.
No garlic in the sauce?
If you are going to do that, you would make a separate allioli and serve on top, like some bars and restaurants do - but not all over Spain.
Why do you pronounce the final 'VAS' of Patatas Bravas as though it were spelled 'bas', ie you say 'Patatas BraBAS'. Is that a correct Spanish pronunciation? Do the Spanish say the letter 'V; like it's a 'B'???
Here in Spain, when speaking in Castellano, yes the V is always like a B. But in some countries, like in central and south America they will still pronounce it like a V. So now you know how to order a Bravas the correct way when in Spain ;)
FOLLOW YOUR PRETTY CHANEL
Very new to me and I love it. TFS. Stay connected 😊
Sponsored by Carlsberg. Probably the best... 🤣
How cool to pin a bay leave with cloves to the onion! Thank you for showing us how to cook the fish and then shape the patties. I love that you made your own bread crumbs!! I really enjoyed seeing that you used the poaching milk to make a sauce! I am setting this recipe aside to make! The song in this video is really nice too! 🌺😊🌷
Thanks Alyena! You will remember me as My Spanish Kitchen before, I just did a little rebranding! 😉 The technique to pin the bay leaves to the onion was something I watched my Spanish mother in law do in several of her recipes, and just thought it was great for keeping the three ingredients together, for easy removal!
অনেক সুস্বাদু রেসিপি শেয়ার করেছেন 👍👍🌹👏🥀🥀🥀💝🎁💐🌻🌷💝
Mouthwatering! :) Thank you for sharing your helpful video and delicious recipe. Have a great day. Take care. New subscriber here.
Just cooked this with Mangalitsa cheeks. Superb, thank you for sharing this.
mmmmm.. looks delicious! Crunchy and aromatic! Thanks for this tasty recipe!
Oh! La! La! What a yummy and mouthwatering recipe this is my friend! 😋😋Excellent sharing New Friend Joined U✨🌹
Thank you for Sharing this looks marvelous! About the paprika can one locate this on Amazon? I would like to find the exact one you used. Thanks again.
I think you should be able to get Pimenton de la Vera somewhere online, but if not use a smoked spicy paprika, and also the sweet one too!
The best recepie looks yummy
looks good.
I"ve made pork cheeks many times, since I bread and raised my own Berkshire hogs. I love pork and especially jowls. My only concern with this recipe is the length of time that you cooked this pork. Anyway, it looks fantastic. I prefer mine over mashed potatoes, but that's just me.
That crispy skin is the best and I love the butter rub under that skin! Looks so good Jim!
Very delicious and appetizing big like 8 nice presentations video
What a great video Jim and recipe! I was thinking of having chicken tonight! ;)
Woe. Yummy Yummy chicken
Oh yes! Your family would like to eat it every day if they could... Nomz... Sooooo tasty and juicy 😘😘
This looks amazing - I'm gonna attempt this over the weekend at some point. Might make a slight change to the herby butter - throw some garlic in there.
and yea - I know people will say "but the garlic powder on the skin etc. To them I say "MOAR GARLIC.....MOOOOAOARRRR!"
Oh absolutely Nav, I am right with you there! It would be like a giant Kiev! ;)
Jim!!! So happy to see you making videos and marking another amazing dish!! Looks mouth watering!!
Melissa!! Great to hear from you! I was just watching your fabulous video yesterday that you did for pepperoni pizza chilli, and I meant to leave a comment and then I got distracted (as all the family here got Covid, and we are kinda getting in each other's way) and forgot to. But it was AWESOME!! 😍
@@PerfectBite Oh no, I hope everyone heals quickly!!
Very appetizing big like 7 nice presentations video
this looks delicious Jim! excellent presentation! Chanterelles are some of my favorite mushrooms to use! :)
Yeah mine too! This is one dish I keep coming back to regularly through winter!
Mmm 😋 That looks so yummy, definitely one to try.
Hope you enjoy