Chicken Pot Stickers in the Flavorchef Cheekyricho YouTube

Our local kitchenware shop had a sale. I bought 2 new gadgets one is a Pocket Maker And the other is a mini chopper.i decided to make a recipe showcasing both of these kitchen doodads. Introducing the Cheekyricho Chicken Pot stickers. These taste exactly like the real thing. I chopped the herbs and aromatics in the mini chopper. This is operated by a pull cord much like the pull start on a lawn mower or outboard engine. The guys will know what I'm talking about. I placed some wonton wrappers in the pocket maker and made these delicious little pockets or potstickers. It was super easy and super fast.

I actually only had about 30minutes to prepare this so it was a rush and we got there and that included make a quick fried rice at the same time using left over boiled rice. As I was making the pockets I was throwing them

Into the flavorchef with a little oil and cooking them over a medium heat. Once made I turned them over, mixed some oyster sauce with a little water, poured this 'sauce' over the part fried potstickers and shut the lid. Heat and steam did the rest. Meanwhile I stir fried a few veges in a hot wok threw in some cooked rice with some sesame oil and soy sauce until well coated and browned and tossed in a huge handful

If freshly sliced spring onions. A quick  flick through and lunch was to serving stage.

Mackerel Confit Cheekyricho YouTube recipe

Our friends recently went to sea fishing. It was hot and sunny, the Mackerel were biting  and they caught some nice fish. Luckily they thought of us a delivered some beautifully cleaned cutlets to us. With all the busy preparations for our upcoming trip happening at the moment there is no time to get out to sea ourselves and take advantage of this seasonal fresh catch.

We have brought you one method of cooking this delicious oily fish that is extremely good for you and should be an integral Part of any balanced diet and that is our Tuscan Mackerel but this is light alternative for using this firm fleshed fish species. It's our version of a French style of preparing foods, a must try, our Mackerel Confit (pronounced conn fee) normally hare, rabbit or duck is gently poached in its own fat over an extremely low heat for a long period of time. Then generally cooled within the fat and used later. This makes the meat incredibly tender and moist and also acts to preserve it for later use. The meat is also incredibly rich as it absorbs some of the fat or oil in the gentle poaching. The good news is, this is extremely economical because a little goes a long way. One Mackerel cutlet cooked Confit style is ample for a luscious meal paired with a crisp  colourful garden salad. A wonderful nutrient rich satisfying low carb meal or make it go even further by rolling it in a wrap or serving with a crusty warm

Home baked sourdough cob with fresh butter or olive oil to dip. This fish flaked gently through ribbons of thick home made eggy pasta, dressed with more of the poaching oil and either fresh dill or parsley makes a superb dinner a few capers and a spangle with sweet cherry tomatoes and 

freshly cracked pepper is another amazing use for this style of fish. We do hope you give it a try and if you aren't lucky enough to catch it yourself, make sure you keep an eye out for it at your fishmongers.

For this recipe and so much more check out our Cheekyricho YouTube channel, why not subscribe we show you how to clean, cook, smoke, grill, fry, bake, sous vide, confit, thermochef,grill, Actifry and flavorchef, steam, pressure cook, camp oven, dream pot, en croute and en papilotte and bake all manner of foods