Mr Grubworks

Grub sessions: Honey Jerk Chicken n Jollof rice, my way 🇯🇲🇳🇬 I bet you didn’t know a Jamaican man like me could make Jollof rice did you?🤣. You know I love my heritage but it’s not up for debate that Jollof rice is better than rice and peas. Don’t shoot the messenger 🤷🏾‍♂️ I hit my chicken with my beautiful jerk seasoning blend, let it marinate then cooked it indirect over pimento wood and leaves from Jamaica! Of course you’ve got to hit it with some red stripe, it keeps your meat nice and moist. I make jerk chicken all the time, so I decided to glaze it with some honey this time for something different. I drizzled some of my rum and ginger beer bbq sauce on it and BOIIIIIII. This is the best jerk I’ve ever made There’s so many ways to make Jollof rice, but fresh ingredients is the key. You’ve got to take your time with the stew base, but when it’s done? It’s beautiful! When cultures and cuisines collide, you get some of the best food you’ll ever eat! #jerkchicken #jollofrice #thegrubworkskitchen

Takeaway series: EP 3 Chicken chow mein🐔 This one is easy, takes less than 30 mins but hits every single time. I don’t know about you guys, but Chinese takeaways are getting quite expensive and you can make this at home for less and get way more! This isnt probably traditional due to the method of cooking the chicken, but it slaps Now chow mein is usually dry traditionally, however most restaurants in the UK dont serve it dry or they give the option between the two. This recipe is like a mix between the two. It's not super wet, but it's also not the traditional drier version. The key is to use a screaming hot wok, that gives you the char on the noodles/onions which then gives you that authentic taste. Traditionally, it’s made with chicken breast, but chicken breast is less flavourful and more expensive than thighs. In this episode I show you the cornstarch coating method, soon we will cover velveting which is the best method for breast meat. Tip- Blanch your egg noodles in hot water for 1 minute, drain, rinse and pat dry to remove any excess moisture. Ingredients: 4 chicken thighs 1/2 tsp salt 1/2 tsp pepper 1 egg cornstarch (to coat) 650g egg noodles 1 large white onion 2 garlic cloves 5 spring onions Handful bean sprouts Sauce: 4 tbsp light soy sauce 2 tbsp dark soy sauce 1 tbsp oyster sauce 2 tbsp sesame oil 2 tsp sugar 1/2 tsp msg 2 tbsp water Tsp white pepper Method: 1. So the first thing you want to do is chop your onions and spring onion. Cut your onions into large chunks and split your spring onions into 4. Mince your garlic and pop to the side 2. For the chicken thighs, slice into strips or chunks then season with salt, pepper and add your egg. Mix and coat in corn flour. Be sure to shake off the excess, you don’t want it to be super clumpy. 3. Now shallow fry your chicken in some neutral oil, it should only take 3-4 minutes. Remove from the pan and drain away most of the oil. 4. Now on high heat cook off your onions for 1-2 mins, then add your minced garlic. After 30 seconds add in your chicken and toss. 5. Then add in your spring onions and egg noodles. Press down for 20-30 seconds then toss, repeat a few times. 6. Now add in your sauce, toss and move around. Once the is incorporated but NOT dry add in your bean sprouts and cook for a further minute. #takeawayrecipe #simplerecipe #chickenchowmein #thegrubworkskitchen #FoodTok #LearnOnTikTok

Takeaway series: EP 1 chilli cheese smash burger 🍔 Let me know what takeaway item you want to see next!🤔 Burger sauce : 1 large onion 1 small garlic clove 1 tbsp unsalted butter 1 tsp sugar Pinch of salt 125g mayo 100g ketchup 2 tbsp fresh diced white onion 2 tbsp minced pickles 1tbsp Worcestershire sauce 1tsp white wine vinegar 1 tbsp mustard 1/2 tsp smoked paprika Salt/pepper to taste Chopped chillies: 1 jalapeño 1 red chilli 2 tsp chilli oil 1 tbsp of the chilli crisp (from the oil) 2-3 tbsp brown sugar Pinch of salt Burgers: Minced beef, portioned into 100g balls Fresh onion slices Cheese Brioche buns #Fakeaway #cheeseburger #FoodTok #LearnOnTikTok

Takeaway series: EP 2 The ultimate fried chicken 🐔 Is your fried chicken coating is always falling off or you’re always lacking the flakiness and crunch? This recipe is for you 🫵🏾 Today we’re making fried chicken the right way. No deep fryer, no special tools, just the regular equipment that most people will have access too! What takeaway item do YOU want to see next!🤔 Ingredients: 1.5kg chicken wings 1 packet sazon 1 tbsp Hot sauce 1 tsp salt 1 tsp pepper 1 tsp Chicken stock powder 1 tsp smoked paprika Seasoned flour: 250g plain flour 65g corn flour 2 tsp baking powder 1 packet of sazon 1 tbsp salt 2 tsp black pepper 1 tsp onion powder 1 tsp garlic powder 1 1/2 tbsp smoked paprika Wet: 3 eggs 350ml ice cold sparkling water/normal water 2 tbsp green seasoning 175g plain flour mayo: 200g garlic mayo 1 tbsp of chilli crisp 1.5 tsp smoked paprika 2 tbsp honey 1 tbsp hot sauce 2 tsp fresh lemon juice Method:
 1. Season your chicken wings with the listed ingredients and let it marinate whilst you make your mayo. 2. For the mayo, combine all the ingredients together and whisk. Refrigerate until you’re ready to use it. 3. Now for the wings, you want to set up three bowls. One for plain flour, one for the wet dredge and one for the seasoned flour. 4. Season your flour with the listed ingredients and pop to the side 5. Now combine your eggs in a bowl with green seasoning and whisk. Then add your ice cold water. Sprinkle a few drops of the wet dredge onto your seasoned flour and carefully swirl in the bowl. 6. coat your wings in PLAIN flour first, shake off the excess flour then go into the wet dredge and finally shake off any excess and go into the seasoned flour. Make sure you give them a good squeeze and toss them around from hand to hand. Make sure you’re really moving it around in the seasoned flour. 7. Then let your wings sit for 10 mins before frying. Don’t skip this step! 8. Fry at 170°c for around 8-10 mins depending on the size of your wings. You want to cook them past 74°c, otherwise your wings will be tough. 84°c ish, is perfect!
 #takeawayrecipe #friedchickenrecipe #FoodTok #LearnOnTikTok #thegrubworkskitchen

Grub sessions : pumpkin risotto with scallops 🎃 #scallops #foodporn #chillvibes #thegrubworkskitchen

#AD A jerk lamb mint roast to celebrate this Easter with Sainsbury's. You know I had to cook up a storm for the family! Sainsbury's have currently got HALF PRICE British or New Zealand Whole Leg Of Lamb with a nectar card! Prices valid until 2nd April. Subject to availability. Lamb: Sainsbury's whole leg of lamb 350g wet jerk seasoning 2 tbsp dry jerk seasoning 500ml beef stock 3 tbsp mint sauce 3 tbsp honey Gravy: 3 tbsp flour 3 tbsp of butter Roasting juices or 500ml beef stock 3 tbsp mint sauce Salt and pepper to taste Oven temp: 200°c for 30 mins uncovered, then add your stock only, turn upside down, cover with foil and slow roast at 150°c for 3hrs ish. Once soft, add an extra 250ml stock to the pan along with the mint sauce and honey. BBQ- Smoke at 130°c until you reach 71°c, then wrap as seen and cook until you reach 95°c 18+ Nectar Card/app required. Available in supermarkets, excludes Locals. T&Cs and further exclusions apply. Half Price Sainsbury's British or New Zealand Whole Leg Of Lamb, Prices valid until 2nd April. Subject to availability.

Takeaway series: EP 4 a classic fried chicken sandwich 🐔 A fried chicken sandwich is a classic, but let me tell you a lot of places actually lack when it comes to them. If they don’t lack in flavour, they’re on the pricey side. You can make a beautiful fried chicken sandwich at home for less and it will beat 90% of places you can buy from. Chicken thighs are cheap when you buy em whole and break them down yourself. It takes 20 seconds to debone a chicken thigh and would probably take you a minute or two but the money you save is ridiculous! What takeaway item do YOU want to see next!🤔 Ingredients: 600g chicken thighs 2 tsp smoked paprika 2 tsp cayenne pepper 2 tsp garlic powder 2 tsp onion powder 1 egg 200ml ice cold water (doesn’t matter if it’s sparkling) Seasoned flour 250g plain flour 60g cornflour 1 tsp baking powder 1 1/2 tbsp salt 2 tsp black pepper 2 tsp smoked paprika 2 tsp cayenne pepper 1 1/2 tsp onion powder 1 1/2 tsp garlic powder 1 packet of sazon (optional) Spicy mayo 200g mayo 75g ketchup 3 garlic cloves 4 tbsp sriracha 1 tbsp Worcestershire sauce Salt and pepper to taste Method:
 1. Season your chicken thighs with smoked paprika, cayenne pepper, garlic powder and onion powder. Let it marinate for a few hours 2. For the mayo, combine all the ingredients together and whisk. Refrigerate until you’re ready to use it. 3. Now for the seasoned flour, mix all the listed ingredients in a bowl. Then set up a bowl with some plain flour. You only need a little bit. 4. Now remove the excess buttermilk off your thighs and pat them dry. 5. Add your egg to the remaining buttermilk, mix and finish with ice cold water. Sprinkle a few drops of this into your SEASONED flour, this helps creates flakes. 6. Now coat your chicken thighs in plain flour, then the wet mix and finally the seasoned flour. Ensuring you squeeze the chicken so the coating sticks. Let the chicken sit for 5-10 mins. 7. Fry at 170°c, my thighs were on the smaller side so they only took 6 minutes. #takeawayrecipe #simplerecipe #friedchicken #thegrubworkskitchen

Good Friday: Escovitch fish 🐟 🇯🇲 As I get older, I realise that Easter is one of my favourite times of year. For me it’s Carnival, Easter and then Christmas! Growing up, I can’t tell you how much I loved Good Friday. My nana used to tell me off for leaving the kitchen door open whilst she was frying the fish 🤣. I was so annoying that I used to ask for the fish head, so I could feel included with the adults😭 Festivals: 275g plain flour 2 tsp baking powder Pinch of nutmeg Pinch of cinnamon 2 tbsp unsalted butter 1/2 tsp salt 3 1/2 tbsp sugar 90g cornmeal 200ml cold milk Escovitch Snapper or sea bream 3 bell peppers (red, gold and green) 1 large onion 1 green scotch bonnet 1 red scotch bonnet 1 carrot 250ml vinegar 125 ml water 3 tbsp pimento A pinch of salt 2-3 tbsp sugar Season fish with: Old bay/fish seasoning Salt Pepper All purpose I have such fond memories of Easter and I can’t recall a Good Friday for as long as I can remember where I haven’t had fish? Do you eat fish on Good Friday? #Easter #Goodfriday #thegrubworkskitchen

IM A PUBLISHED AUTHOR! My debut cookbook FLAYVAFUL is out NOW! Catch me on some billboards in brixton, you can even grab a FREE recipe from the billboard too 👀 #flayvaful #cookbook #FoodTok

Grub sessions: Scotch bonnet spiced chicharrón with guacamole and plantain crisps 😮‍💨 Cooking another one of my favourite recipes from my cookbook FLAYVAFUL! For me this scotch bonnet spiced pork recipe is what I’m about really. Food has no boarders, unless you put them there. This is where Mexican cuisine meets Jamaican cuisine and creates a harmony of flayvas! The pork is cooked down with pimento and scotch bonnet, thyme and the usual Jamaican suspects. Then you’ve got this ridiculous ginger beer and rum bbq sauce. It has to be a white rum to give it that kick! The plantain crisps are basically the nachos for the guacamole and it’s really wonderful. This is from the chapter snack it up and sides and this is really one of those ones I make for friends and family. The plantain crisp can be made ahead of time, the pork actually isn’t too high maintenance and when you’re entertaining guest it’s a beautiful combo for them to snack on. THE FULL RECIPE CAN BE FOUND INSIDE MY DEBUT COOKBOOK, FLAYVAFUL! click the link in my bio to pre-order and enter my world of flayvas! 😮‍💨 #chicharrón #guacamole #foodporn #chillvibes #thegrubworkskitchen

The ULTIMATE fried chicken. Who wants the recipe? #friedchicken #FoodTok #chickenrecipe #thegrubworkskitchen

Grub sessions: Easter Spring lamb chops 🌼🌱🐑 Rosemary herb lamb chops, with a wild garlic charred aji verde, charred shallots, chilli oil and chickpea salad. #easter #lambchops #chillvibes #thegrubworkskitchen

Grub sessions: Birthday ginger guava cheesecake! 🧁 Today is my birthday and it only felt right to make myself one of my favourite recipes from my debut cookbook FLAYVAFUL! Ginger guava cheesecake😮‍💨 This recipe felt special, because this is the month my cookbook comes out. I never thought at 27 I’d have a book. Every year I reflect on my birthday and this is the first time in my life that I feel very proud of myself and my place on this earth. This cheesecake really is my perfect dessert. I love cheesecake, but listen so many people don’t get it right! This is the perfect level sweetness without it being an overkill. It’s basically the taste of being in the Caribbean, for a fraction of the price 🤣 THE FULL RECIPE CAN BE FOUND INSIDE MY DEBUT COOKBOOK, FLAYVAFUL! click the link in my bio to pre-order and enter my world of flayvas! 😮‍💨 #cheesecake #chillvibes #thegrubworkskitchen

The ultimate minted honey jerk lamb roast hot cross bun. Would you eat this? 👀 #easter #hotcrossbun #FoodTok #leftoversrecipe

Grub sessions: Bacon, egg and cheese bagel 🥯 Ayooooooo, I never knew New Yorkers were making bagels this good? I was in New York last month and after I had a @Black Seed Bagels bacon, egg and cheese with turkey and spicy mayo? My life was changed. I made it my mission to recreate this and now I’ll be able fight the urge to catch a flight…for now 🤣 #baconeggandcheese #chillvibes #thegrubworkskitchen

Grub sessions: BBQ cookout soul food plate Ay, am I invited to the cookout yet?🤣 Smoked baby back ribs with ginger beer and rum bbq sauce, fresh honey butter cornbread, collard greens with smoked ham hocks and mac n cheese? 😮‍💨 Nothing beats food that feeds the soul. This plate here? Was special. A LOT of love went into this and when I tell you BBQ food is number 1 I’m not lying! I’m an old soul at heart, spending my day cooking outside in the sun is what I love most. Whenever I’m feeling down? I just whip the bbq out (weather dependent because I live in miserable England) I washed it down with some fresh pure cane juice. If you don’t know? You need to get to know. This ain’t no ad either!!! I really used to travel an hour plus for this juice last summer 🤣 #smokedribs #collardgreens #chillvibes #foodporn #thegrubworkskitchen