Daddy Daddy Food

Daddy Daddy Food Saying no and cooking it anyway. That sums up being a parent to 3 hungry kids and a wife. I use non-stick pans. Apparently that's offensive 🤷🏻 Follow for recipes.

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11/10/2026

Creamy chicken ramen

A simple warming meal that's delicious and filling. Crispy caramelised chicken mince mixed with creamy and salty ramen broth, topped with your favourite toppings. I like to add a bit of cheese to the broth for extra creaminess and chilli oil for a kick, but add or take away whatever you want. Always cook with feeling!

Ingredients:

For the chicken:

1 tbsp sesame oil
500g chicken mince
Salt and pepper
2 tbsp soy sauce
1 tsp dark soy sauce
2 tsp brown sugar
1 tbsp oyster sauce
1 tsp garlic granules
0.5 tsp ground ginger

For the broth:

1 tbsp sesame oil
1 shallot finely chopped
3 garlic cloves minced
1 tbsp miso paste
750ml chicken stock
150ml water
2 tbsp soy sauce
200ml evaporated milk
Handful grated cheese
Ramen noodles

Top with:

Fried/boiled egg
Spring onions
Veg
Chilli oil

In a large pan or wok, fry and break up the chicken mince on high heat in sesame oil until cooked through and the moisture has evaporated. Season with salt and pepper, both soy sauces, brown sugar, oyster sauce, ginger and garlic granules. Stir and fry until the mince becomes crispy and caramelised. Set the mince aside.

In the same pan, fry the shallots in sesame oil for a few minutes. Add the garlic and cook until fragrant. Add the miso paste and stir for a minute. 

Pour in the chicken stock and soy sauce. Add in the evaporated milk and stir through. Pour in the water and bring up to a simmer. Add in the ramen noodles and cheese, and store everything together. Let the noodles cook for 1 minute less than the packet instructs.

Serve the noodles in a bowl, pour over the broth and top with the chicken mince and any other toppings you want.

04/10/2026

Crispy satay chicken balls

I had half a jar left of satay paste so decided to use it with chicken, but crispy and ball formed. Because who doesn't love a fried chicken ball.

Poaching the chicken gives the authentic takeaway texture and keeps the meat juicy after being fried in batter. Serve with egg fried rice for a great fakeaway dinner. 2 chicken breasts should make 12 chicken balls depending on size.

Ingredients:

To poach the chicken:

2 chicken breasts
Water (enough to cover the chicken in a saucepan)
3 garlic cloves
Pinch of whole peppercorns
1 chicken cube
1 bay leaf

Batter:

120g self raising flour
3 tbsp cornflour
1 tsp baking powder
1 tsp salt
150ml-180ml cold water

Satay sauce:

2 shallots finely diced
2 garlic cloves minced
Half a jar of Blue Dragon satay paste
200g coconut milk

Oil for frying

Put the chicken breasts and all the poaching ingredients in a saucepan. Slowly bring up to medium high heat until gently simmering. Turn the heating off and cover with a lid for 15 minutes. Remove the breasts and leave to cool down while you make the batter.

In a large mixing bowl mix all the batter ingredients until you get a pancake-like batter. Add a bit more water each time if the mixture is too thick.

Heat up some oil in a large pan on high heat. Slice the poached breasts into 12 equal(ish) pieces, and coat each piece in the batter. Gently drop each piece in the oil (if you coat your fingers in batter you will not burn yourself accidentally). Fry until the coating is golden and crispy. Remove and drain on kitchen paper.

Fry the shallots and garlic in a little oil. Add the satay paste and cook until it darkens slightly. Add the coconut milk and mix. Bring to a simmer until the sauce thickens and darkens.

Serve the chicken balls with egg fried rice and the sauce.

27/09/2026

Burger steak 🇵🇭

A bit like Salisbury steak, but instead of mash it's  served with rice 🤷🏻. One of my favourite comfort foods, burgers smothered in a rich mushroom gravy over steamed rice. This is a super simple recipe, especially since I couldn't be arsed to make my own burgers today.

Ingredients:

Handful button mushrooms sliced
3 tbsp butter
4 tbsp plain flour
400ml beef stock
0.5 tsp onion granules
1 tsp garlic granules 
salt and pepper
splash of milk

To serve:

burgers
steamed rice
parsley

Fry the burgers in a large frying pan to your liking. Remove the burgers then add the sliced mushrooms to the pan and cook on a medium high heat in the burger juices. Add butter and cook until the mushrooms soften. 

Add the plain flour and stir with the butter and mushrooms. Cook for 2 minutes until the flour turns a deep golden colour. Gradually add the beef stock and constantly whisk to avoid lumps. You should end up with a smooth sauce.

Add the onion and garlic granules. Season with salt and pepper to your taste. Add in the milk and stir through.

Place the burgers in the sauce and simmer for a few minutes.

Serve over steamed rice and sprinkle with parsley.

05/09/2026

Beef satay (cheat version)

Yes I know it sounds like they are singing p****s. It's funny to me.

I used Blue Dragon satay paste for this recipe and it was bloody delicious. I would usually make sauce from scratch but I couldn't be arsed today. The secret is to velvet the beef with bicarbonate of soda so the meat is tender, and to fry at a high temperature to get lovely crust on the outside, and coat the meat in the rich peanutty sauce. Serve with rice, and you get a tasty meal in no time at all.

Ingredients

2 Rump steaks sliced thinly
Salt and pepper
1 tsp mild curry powder
1 tsp sugar
0.5 tsp bicarbonate of soda
2 tbsp coconut milk
1 tbsp olive oil

For the sauce:

Half a jar of Blue Dragon satay paste
200g coconut milk

In a bowl, mix the sliced steaks with salt and pepper, curry powder, sugar, bicarbonate of soda, and the coconut milk. Cover and marinate for at least 3 hours. The longer the better.

In a frying pan, heat the olive oil on very high heat until smoking. Fry the beef in batches if needed, but it should only take a minute on each side until you get a nice crust on the meat. Remove the beef and set aside for now.

Lower the heat to medium, and in the same pan add the satay paste. Stir while scraping up any residue from the pan. Cook until the paste darkens, then add the coconut milk. Bring to a simmer and cook for 3 minutes.

Add in the beef with any resting juices. Stir to coat the meat in the sauce.

Serve with steamed rice.

30/08/2026

Chicken wraps with garlic smoky baconnaise

I used peri peri seasoning for the chicken breasts but you can omit this if you don't like spice, or at least use a bit less if you prefer. The creamy baconnaise works great inside the wrap and as a dipping sauce, and it's a great way of using leftover bacon. Top it with whatever you like but a simple salad works great. I used 2 chicken breasts and butterflied them to make 4 thinner breasts, to make them go a bit further and do they cook quicker. Make sure to cook on a high heat to get a bit of char on them. 

Ingredients:

2 chicken breasts butterflied
Salt and pepper
1 tsp smoked paprika
1 tsp thyme
1 tsp garlic granules
1 tsp peri peri seasoning
1 tbsp olive oil

For the sauce:

Cooked smoked streaky bacon chopped up
4 tbsp natural yoghurt
4 tbsp mayonnaise
Pinch salt and pepper
1 tsp garlic granules
1 tsp parsley

To serve:

Tortilla wraps
Salad

Mix the sauce ingredients in a bowl until combined.

Season the breasts generously with salt and pepper, then add the other lister ingredients. Rub into the breasts until even coated.

In a hot pan, cast iron if you have one, add a little olive oil. Wait until it is smoking, then carefully place the breasts in the pan. Cook for 2.5 minutes on each side (time will vary depending on thickness). Both sides should be slightly charred. Set aside to rest for a few minutes.

Warm some tortilla wraps in a hot pan. Slice the breasts to ensure they are cooked and juicy. Build your wraps with salad, chicken and sauce. Roll the wraps and seal in a hot pan for a minute. Slice and serve 

16/08/2026

Doner kebab

I like to use a mix of beef and lamb mince, but feel free to use one or the other. You can also just wrap the meat in foil and bake in the oven without a kebab spike, or even stick it in the air fryer for 45 minutes, then another 10 minutes unwrapped. Either way, you'll end up with flavourful, juicy kebab meat that you can tip with whatever you want. And at least you know exactly what goes into it (although part of the fun is figuring out exactly what the mystery meat is)

Ingredients:

1kg beef or lamb mince, or a mix of both
2 tbsp oregano
1 tbsp garlic granules
1 tbsp onion granules
2 tsp paprika
2 tbsp cumin
1 tbsp salt
1 tsp pepper
1 tsp cinnamon
1 tsp sugar
1 tbsp greek yoghurt
1 tbsp olive oil

Mix the mince with all the ingredients listed until combined. Marinate for at least 2 hours.

If you have a spike, mould the meat around it until you have an even log. Otherwise just wrap in foil. Cover the meat in foil and bake in a Preheat oven at 160 fan for 1 hour 30 minutes, turning halfway through.

Remove the foil and baste in the juices. Return to the oven uncovered for 10 minutes.

Slice the meat thinly.

The next bit is optional but recommended. Dip the slices into the juices, then fry in a pan until crispy.

Serve with flatbread, salad and any sauces you like.

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