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But now you can recreate some of them at home.
Liverpool’s lovely restaurants and chefs have let us in on a few secrets to keep us going until restrictions are lifted with recipes and ‘how to’ guides on some of their most requested menu must-haves.
So, for starters, why not give these a go?
Their Cookie Dough is one of its most popular desserts, and for good reason – gooey, chocolatey and indulgent, this dish is a real crowd-pleaser.
So follow their simple steps to create your own at home – and don’t forget to share your creations and tag them on social media because they’d love to see them!
700g Plain Flour
Half a dessert spoon of Baking Powder
Half a dessert spoon of Bicarbonate of Soda
One Dessert Spoon of Salt
312grams of unsalted butter
300g of soft brown sugar
200g of white chocolate
200g of dark chocolate
2 large eggs
1 scoop of vanilla ice cream
2 dessert spoons of toffee sauce
Toppings of your choice (we’d suggest Mini eggs, Oreos or a Creme Egg for an Easter twist)
Gently soften the butter and mix it together with the sugar, either by hand or in a food processor until the sugar is fully dissolved.
Add the eggs to the mixture and beat until bound together.
Add the flour, bicarbonate of soda and baking powder gradually until mixed.
Break the white and dark chocolate into pieces and gently fold into the mixture.
Divide into 150g portions and chill them in the fridge.
Once ready to serve, place the cookie dough into a cast-iron skillet and cook in the oven for six minutes for a gooey centre.
Top with ice cream, toffee sauce and sprinkle on the toppings of your choice.
Visit The Smugglers Cove website here.
Visit The Clubhouse website here.
Chef and owner Nisha Katona has been sharing loads of dishes on her Instagram page from easy Korma to Skate Bengali to Paprika Prawns so it’s definitely one to go to if you’re looking for inspiration in the kitchen.
This is her Sticky Stay At Home Chicken and we’ve already been told by someone who’s tried this that it’s delicious and super-easy, so give it a go. Nisha says: “It makes four chicken thighs go a long, long way!”
4 x chicken thighs
Mango or pineapple
Tomato puree or ketchup
Chinese five spice
Fry garlic, ginger if you have it – no prob if not, an onion will do – add any chopped greens.
Add the chopped chicken, mango or pineapple and/or nuts, soy sauce, honey, tomato purée or ketchup and Chinese five-spice ideally (I only had anise), black pepper and cinnamon.
Done in 20 min.
See a video of the process here.
Jay from Maray answered the Twitter requests to show people how to make their popular falafel.
He says: “We thought we’d do it while most of you are stuck at home, a nice idea to give you something to get stuck into and give you some nice, tasty snacks.”
325g chickpeas (soaked overnight)
Clove of garlic
1 medium diced onion
3g onion powder
White sesame seeds
15g Gram flour
1tsp baking powder
Drain soaked chickpeas and rinse. Put parsley, coriander, diced onion and garlic into blender, and blitz into paste (about 2 mins).
Add into a mixing bowl with rest of ingredients and mix by hand and then shape into rugby balls about 50g each.
Put 1in of oil into pan on medium heat and carefully drop in falafel balls, allowing enough space all round, and cook until nice and brown and crisp on the outside.
Take out and drain on kitchen roll. Garnish with rock salt or sea salt.
Watch a handy video here.
Simple but oh-so stunning.
Rondelli pasta is a favourite at the Castle Street Restaurant, and now you’ve got the chance to make it yourself.
1 fresh lasagne sheet
3 x slices of Emmenthal Cheese
3 x slices of sandwich ham
100ml double cream
I litre water
Pinch of salt
50g grated Cheddar Cheese
10g chopped chives
Put the water in a pan and heat to a simmer. Once hot, place the lasagne in the water for about a minute to soften. Remove and lay flat.
Once the lasagne sheet is cool, place the ham slices over the sheet (covering it completely) then do the same with the cheese, covering the ham.
Carefully roll the pasta from end to end crating a cigar-shaped roll. Get a knife and slice the roll into 1cm slices – you should see a spiral effect.
Once sliced, get an ovenproof dish and lay each slice on its slide around the dish, until the base of the dish is covered.
Pour over the cream, top with grated cheese. Put into a hot oven for 15 minutes until golden brown and the cheese is bubbling, top with chopped chives and serve.
Visit their Instagram profile here.
Breakfast beans and wilted spinach, what a way to get your day started with this classic…
250g butter beans
10g smoked paprika
30ml dark soy sauce
200ml tomato passata
10g tomato puree
2x diced shallots
10ml veg oil
Crushed garlic clove
Method: Add oil to pan and put on low heat, add shallots and garlic and cook until soft and without colour.
Turn up to medium heat, add soy sauce and allow to evaporate. Add puree and paprika, stirring for 3 minutes.
Add passata, water and butter beans and turn down heat. Cook until sauce thickens and beans are coated (about 20-25 mins).
250g baby leaf spinach
Pinch of salt, nutmeg and black pepper
Gently melt butter in thick bottomed pan, add baby spinach, salt, nutmeg and black pepper. Cover with lid and gently steam for two mins. Remove lid, stir and take off heat. Stand for two minutes and serve.
See their Instagram profile here.
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