Attempting Viral TikTok Recipes | Barry Tries 46

by Barry Lewis


No bake chocolate chip cookie dough

1 tin chickpeas, drained & washed

3tbsp Oat flour (can be made by whizzing up porridge oats too)

80g milk chocolate chips

60g almond butter / smooth peanut butter

1tsp vanilla extract

3tbsp maple syrup

Pinch salt

Potato Galette

2 medium potatoes, peeled & grated

2tbsp veg oil

100g parmesan, grated plus extra to taste

Pinch of salt and pepper

1 x spring onion, chopped

Handful dill, chopped

Sushi Bake

400g sushi rice, cooked to package instructions

60ml Japanese rice vinegar

2tbsp caster sugar

2 tablespoon Granulated Sugar

Pinch salt

1 tbsp sesame seeds

1tbsp sesame oil plus extra to drizzle

4tbsp Furikake seasoning

300g crab meat, drained

100g Kewpie mayo / or normal mayo is fine

50g Sriracha or more to taste if you want hotter

1 egg

1tbsp Black sesame seeds

To Serve:

Cucumber, flesh removed, cut into sticks

Spring onions, sliced

Some Nori (seaweed) sheets

Extra mayo and sriracha

More sesame seeds – toasted or black

Today we’re cooking up no bake chocolate chip cookie dough, a frying pan parmesan loaded galette plus a sushi bake. Part of the latest Barry tries, taken from viral recipes on TikTok. These brought some really interesting results, the galette was actually amazing and super simple, the cookie dough took me down an expensive oat flour path but the sushi bake really stood out for me! Take a look and see what you think!

No bake chocolate chip cookie dough

This one is nice and simple, just add all of the ingredients (except the chocolate chips) into a large food processor until consistent in texture / colour, then fold through the chocolate chips in a mixing bowl using a spatula, serve straight away. If not, keep it in the fridge in an air tight container or it will firm up quickly with a crust and not be as appealing!

If you don’t have a large food processor, mush up the chickpeas as best you can in a bowl with a fork or potato masher, then stir everything else in together until consistent mixture is achieved.

Potato Galette

With the potatoes peeled and grated, squeeze them through a cheesecloth to fully dry them out, if you don’t have a cheesecloth you can pat the potato dry with kitchen towel. You want to get it as dry as possible.

Divide the potato grating into half. Take a frying pan (off the heat!), add 1tbsp of the oil, swirl it around the pan, then press one portion of the potato gratings into the pan in a circle shape, press it down so it isn’t too thick, make sure it is even. Grate on parmesan into the centre and season lightly with salt and pepper, then press the other half of the potato on top into it to embed it in place.

Fry for a few minutes on a medium heat, season the top with more pepper if you like, keep monitoring it, you want to cook it until it’s golden brown, you can then pass it onto a plate flip it on another plate to turn it over, then pass it back into the pan, adding the remaining oil, or if feeling confident flip it like a pancake and add oil to the pan, pushing it around the pan to get the oil fully under it and cooking for a few more minutes until golden brown again seasoning with pepper if you wish. Tip out onto a board and top with more parmesan, spring onion and dill. Serve warmed.

Sushi Bake

Whilst you are cooking the sushi rice, get a baking dish and add the vinegar, sugar, salt and 2tbsp water, mix through to dissolve the sugar. Push the rice into the dish, drizzle with 1tbsp of sesame oil, black sesame seeds, then using a spatula spread and lift it all over the rice to fully coat and season it evenly. Flatten it down to level it off smoothly with the spatula.

Sprinkle the furakake spice over. Leave to one side.

In a mixing bowl add the drained crabmeat, egg, normal sesame seeds (or black ones again it’s all good), mayo, sriracha (or to your liking), blend together with an electric whisk til combined then spread on top of the flattened rice mix.

Add more furakake seasoning with a sprinkle on top, some more sesame seeds, then drizzle mayo and sriracha in lines opposite eachother. Bake this in an oven for approx. 25 mins, pre-heated to 350f/180c/160fan, allow to cool slightly, then top with more cucumber and spring onion slices, serve in the nori sheets loading up with spoonfuls of the bake and extra mayo/sriracha if you wish!