Nigel Thompson

Crispy Seaweed 200g Fresh Greens, 1 tsp Sugar 1 tsp Salt Strip the leaves from the root then wash and dry them. Remove the centre stalks and discard them. Fold the leaves in half and then tightly roll them into a cigar shape. Finely slice the leaves into thin strips. Shake the curls loose and add to a bowl. Once all the leaves have been sliced and placed into the bowl. Spray the strips with oil and toss them together ensuring they are all evenly coated. Place the strips into an air fryer, make sure you don’t overcrowd the pan, and cook at 200 on air crisp. Every minute toss them to ensure they are evenly cooked, they should be cooked through in around 3 minutes depending on the air fryer. Once they are all cooked place them in a bowl and sprinkle the salt and sugar all over them. Give them a good toss and plate up. Lick your lips and enjoy. #chinese #chineesefood #crispy #seaweed #crispyseaweed #fakeaway

Jamaican Brown Stew Chicken 1 kg Skinless Chicken Thighs 1 Scotch Bonnet Chilli’s 1 Red Bell Pepper cubed 1 Yellow Bell Pepper cubed 4 Garlic Cloves finely sliced 1 tbsp Jamaican Curry Powder 2 tsp Garam Masala 1 tbsp Paprika 2 tsp Cumin Powder 2 tsp Coriander Powder 1 tbsp Brown Sugar 50g Butter 2 tsp Browning 4 Thyme Sprigs 1 tbsp Chicken Seasoning 1 tbsp All Purpose Seasoning 5 pimento Berries 1-inch Ginger Root Slice 50g Tomato Ketchup 600 ml Chicken stock Salt & Pepper 2 Spring Onions sliced Add water and white vinegar to a large bowl and wash the chicken in the mixture then pat dry with a paper towel, then add the chicken into another bowl. Add in all the dry ingredients Along with the bell peppers, garlic, ginger, spring onions and the browning. Mix everything in the bowl together, cover with plastic wrap and allow to marinate for at least an hour best overnight. Add half of the butter into a deep pan or Dutch pot. Remove the chicken from the marinade ensuring not to transfer any of the peppers etc and then fry and brown the chicken for 3 minutes per side the remove from the pan. Don’t overcrowd the pan fry in batches adding the remaining butter. Add the remaining marinade into the pan and cook for 2 minutes in the butter then add in the chicken. Add in the stock stir then add in the scotch bonnet and allow to simmer for 40 minutes. Add n the ketchup stir and cook for a further 15 minutes. Plate up, serve with rice and peas and garnish with spring onion slices. Lick you’re lips and enjoy #jamaica #jamaicatiktok #jamaicantiktok #jamaicantiktok🇯🇲viral #jamaicantiktoker🇯🇲🇯🇲 #jamaicanfood #jamaicanrecipes #carribean #carribeantiktok #carribeanfood #carribeangirl

Chicken & Sweetcorn Soup 380g Cooked Roasted Chicken 325g Sweetcorn 1 tbsp Sesame Oil 1 tbsp Soy Sauce 1.8 ltrs Hot water 2 Chicken Stock Cubes 1 Chicken Stock Pot 1 Spring onion 3 tbsp Cornflour 2 eggs Shred up the chicken and set aside. Half the sweetcorn, leave one-half whole finely chop the other half and set aside. Pour the hot water into a large pan and continue to heat, crumble in the stock cubes and add the stock pot, stir until dissolved. Finely slice the spring onion and add to the pan, along with the soy sauce and sesame oil then add in the chicken and all of the sweetcorn and allow to simmer for 10 minutes. Mix the cornflour with cold water and pour into the pan continuously stirring. Crack the eggs into a bowl and whisk together. Pour 25% of the egg mixture into the bowl and stir, and in another 25% and stir, repeat until all the egg has been used. Plate up, lick your lips and enjoy #chineesefood #chickensoup #winterwarmer #goodsoup

Onion Bhaji with a Coriander Mint Yogurt Dip 3 Onions 4 Finger Chilli’s 1 tsp Salt 1 tsp Cumin seeds 1 tsp Fennel Seeds 2 Garlic Cloves grated 1 tsp Grated Ginger 15g Fresh Coriander 0.5 Medium Potato 2 tsp Methi leaves 4 tbsp Curry Powder 0.5 Lemon 2 tsp Salt 4 heaped tbsp GramFlour Dip Ingredients 10g Fresh Coriander 1 tsp Mint Sauce 1 tsp Sugar 5 tbsp Greek Yogurt Finely slice the onions and add to a bowl, sprinkle the salt all over the onions and set aside. Finely slice the finger chilli and add them to the bowl. Finely slice the potato then cut into batons Also, add dd in the rest of the ingredients apart from the gram flour. Mix the ingredients and make sure you squeeze everything through your fingers for around 3/5 minutes or until the liquid is squeezed out of the onion. Squeeze the lemon juice into the bowl and gradually add the gram flour while continuing to mix the ingredients. Once all the gram flour has been mixed in. Heat a deep pan of oil to around 150-160 degrees. While the oil is heating add all the dip ingredients to a blender and blend until smooth, transfer into ramekins. Take a small handful of the mixture or a spoonful of the mixture and lower it into the oil, cook for about 4-5 minutes or until golden brown, once cooked remove and drain. Serves with the dip, lick your lips and enjoy.#fakeaway #onions #onionbhaji #indiantakeaway

Cheese & Onion Flan with a Chilli Kick 320g Short Crust Pastry 8 Eggs 500g Milk 1 Onion 250g Red Leicester Cheese 150g Cheddar Cheese 1 tsp Chilli Flakes Grate the Cheddar into a bowl and set aside. Finely chop the onion into small pieces and set aside. Roll out the pastry and with the parchment paper underneath place it into a flan tin and make sure the pastry goes up the sides of the tin, to form a pastry bowl. Using a fork prick the pastry all over the bottom, this reduces the chance of a soggy bottom. In a separate bowl crack in all the eggs and gently whisk. Add in the chopped onion and chilli flakes and whisk. Now add in approximately 75% of the grated cheese and mix well. Pour the mixture into the flan tin and spread evenly. Sprinkle the remaining cheese over the top of the egg mixture and place into a preheated oven at 180 degrees. Cook until set, if the pan is too deep the flan will take longer and you may need to cover the top with foil. Once set allow to cool for 10 minutes, now plate up, lick your lips and enjoy. #schoollife #school #schoolfood #oldschool #cheese

Cheesecake toast this is awesome try it on a shortbread buiscuit #onthisday