INTRODUCING THE MIDDLESBROUGH “PARMO”
The Parmo Recipe
Think Middlesbrough, think Teesside – get your head into the culture of delicious Parmo’s before you begin on the parmo recipe!
Time for some shopping. Buy the key ingredients for your Parmo – fillet of pork, or chicken breast. Cheddar-cheese, 1 egg, half a cup of breadcrumbs and – for the Bechamel suace – milk, butter, a bay leaf, plain flour and an onion. ( I use “colmans 4 cheese sauce mix)
Take one strip of pork fillet, bash the hell out of it until flat and thin with a kitchen hammer.
Evenly coat the Parmo in beaten egg-yolk and breadcrumbs ready for deep frying.
Deep-fry the Parmo in oil until cooked through and brown on each side.
The bechamel sauce – basically a classic white sauce. Heat milk and simmer for 5 mins on a low heat with a bay leaf and onion – add flour – season with salt/pepper. Or use a ready made jar of the sauce. Pour over the cooked Parmo.
Despite its name, the best cheese to use on top of a Parmo is actually Cheddar. Parmesan cheese tends to burn too easily and go brown when heated under the grill when placed on top of a Parmo.
Add Cheddar-cheese to the top of the Parmo, heat it under a grill until the cheese is melted.
Serve the finished Middlesbrough Parmo with chips or salad.
THE MIDDLESBROUGH PARMO IS FAST BECOMING A NATIONAL DISH.
IT IS ON SALE IN SOME OF THE BEST SUPERMARKETS.
“BUT HOME MADE IS ALWAYS BEST”
GO ON, GO INTO THE KITCHEN AND RATTLE SOME POTS AND PANS.
AFTER YOU HAVE TASTED THE BORO. PARMO,
YOUR LIFE WILL CHANGE.
Get your fangs into one of these Androgoth !!!