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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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.

31/07/2026

Carbonara

This is a semi-traditional way of making carbonara, only because I didn't have guanciale so I used pancetta instead, and I didn't have spaghetti in the cupboard so I used linguine. This recipe still resulted in a simple and creamy pasta dish that's a real crowd pleaser. Everyone has their own interpretation of carbonara. Use your favourite pasta, use cream if you want, use ham and peas if you like. But I'm always a fan of the original.

Ingredients:

250g dried pasta
1 tbsp salt
2 tsp peppercorns
100g pancetta
100g grated pecorino
3 egg yolks

Add salt to boiling water in a large pan. Cook the pasta for 1 minute less than the packet suggests.

Toast the peppercorns in a pan for a few minutes until fragrant. Crush the peppercorns until fine.

Place the pancetta in a cold pan. Bring up to heat until the fat renders and cook until crispy. 

In a large bowl, mix the pecorino and egg yolks until a paste is formed. Add some of the pancetta fat and ground pepper (use however much you fancy) and mix.

Drag the hot pasta into the bowl and quickly mix with the egg and cheese mixture until the cheese has melted. Add some of the pasta water for a creamier sauce.

Serve in bowls and pour some of the creamy sauce over the pasta, and some more of the pancetta if there is any left over in the pan.

19/07/2026

Pizza

They're not pretty, but they're pretty darn tasty. Homemade pizza will always top any chain pizza. If you don't have a pizza stone or pizza oven, just crank the oven up to the highest setting and use a tray instead. Use any toppings you like - we always go for cheese (kids), pepperoni (moi) and sweet chilli chicken (the wife). The dough recipe will make 3-4 pizzas depending how big you want them. Stick the rest of the sauce in the freezer. Pro tip - I use a mix of semolina and flour to line the pizza peel so the dough slides right off onto the stone. I am still crap at this though.

Ingredients:

Dough:

350ml room temp water
1 tsp yeast
1 tsp salt
1 tsp sugar
1 tsp garlic granules
2 tbsp olive oil
550g strong bread flour (and extra if needed)

Sauce:

2 tbsp olive oil
5 cloves garlic minced.
1 can tomatoes 
1 tsp salt
1 tsp pepper
1 tsp sugar
5/6 basil leaves sliced

Preheat your oven and tray or pizza stone to highest settings.

In a mixing bowl, mix the water, yeast, salt, sugar, garlic granules and oil together. Add in the flour. If you have a mixer, use the kneading attachment and mix for 5 minutes until the mixture comes together and forms a smooth dough. If it is too wet, add a little more flour. If you don't have a mixer, use your hands and knead for 10 minutes.

Form a round dough ball with your hands and crimp the bottom of the dough so the top is smooth. Place the dough back into the bowl and cover with a little oil. Cover with a damp teatowel and proof for 4 hours until it doubles in size.

Punch the dough. Divide the dough into 3-4 dough balls. You can either freeze the other dough balls or use them today.

Make the sauce by frying the mixed garlic in oil until fragrant. Add the tomatoes, salt, pepper and sugar and mix. Turn off the heat, and blend with a hand blender (or transfer to a blender) until smooth. Mix in the sliced basil leaves.

Press the dough with your fingers while pushing outwards to flatten into a round shape.
Line a pizza peel or flat tray with flour and semolina. Place the flattened dough onto the peel and top with any toppings you like. Slide the pizza into the oven and cook for 8-10mins.

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Bury St. Edmunds

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