unclemattscookerylessons

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Pommes Anna Maris piper or king Edward pots 3 medium Unsalted butter 150g / 5oz Thyme a few sprigs Salt and pepper to taste Parmesan cheese (opt) 100g / 3 oz Pommes Anna was created in the mid-19th century by the chef Adolphe Dugléré at Café Anglais in Paris. It was most likely named after Anna Deslions, one of the café's grandes cocottes, who is said to have entertained an international coterie of princes and other dignitaries in a private salon above the dining room.

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Learn how to make the perfect game terrine with this simple and delicious recipe! Using ground pork belly adds a succulent touch to this traditional French dish. Impress your guests with this easy-to-follow tutorial. Game terrine recipe Guinea fowl 1 = 450g / 1lb Partridge breasts 4 = 220g / 1/2 lb Minced pork belly 600g / 1.3lb White onion 1/2 Streaky bacon or proscuito 24 slices Pistachio nuts 50g / 1.7oz Brandy 75ml / 0.3 cups / 2.5 fl oz Garlic 1 clove Sage, parsley and thyme Seasoning

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Indulge in the delicious flavors of chicken fricassee, a sumptuous French classic recipe. Learn how to make this flavorful dish step by step in this video, with ingredients and cooking techniques straight from France. Bon appétit! Chicken fricassee Bone in chicken thighs 6 Diced onion 1 Chopped garlic 3 cloves Sliced mushrooms 250g Chicken stock 250ml - 1 cup White wine 300ml - 1 1/4 cups Creme fraiche 300ml - 1 1/4 cups Parsley and thyme Salt and pepper to taste Unsalted butter 1 tbsp Oil 1 tsp Plain or all purpose flour 2 tsp Brown chicken and remove, sweat onion - mushrooms - garlic - thyme. Add flour and stir to a roux, add wine and simmer until the wine reduces to taste good, then add the chicken stock - add chicken and simmer until fully tender. If the sauce is getting too reduced, cover with a lid, finish with the creme fraiche and lots of fresh parsley.

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Cheats Bordelaise sauce Bordeaux wine 1/2 bottle approx Chopped shallots 3 Thyme a few sprigs Reduced brown chicken stock 150ml - 1/4 pint Unsalted butter a knob Impress your guests and fool any food critic with this simple technique for making Bordelaise sauce with brown chicken stock. In this video, we'll show you how to elevate your dishes with this delicious sauce that will make you look like a culinary expert!

Fisherman's pie / Fish Pie, /classic British dish. The fisherman comes home and gives his loving wife some leftover fish that he couldn't sell, every country has a dish like this, and this one is ours British cooking at its best. Classic fisherman's pie should have a white bechamel sauce, some vegetables, a selection of fish and topped with creamy mashed potatoes. Top it with cheese and bake until golden and you have the best fisherman's pie, enjoy check out my first novel https://www.amazon.co.uk/KAT-Matthew-... Music by Jamie Pringle of Little Crazy Fisherman’s pie Salmon fillet 400g / 14oz Cod or haddock 400g / 14oz Smoked white fish 250g / 9oz Raw prawns peeled 150g / 5.3oz Leek 1 large Peas 150g / 5.3oz White onion 1 Garlic cloves 2 Bay / Rosemary / Thyme / Chives Maris piper potatoes 2.5k / 5.5lb Strong cheddar 100g / 3.5oz Butter for mash 200g / 7oz The sauce Milk 1L / 1.75 pints Unsalted butter 100g / 3.5oz Plain flour 100g / 3.5oz

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... White chicken stock Chicken carcass 3 Onion or shallot 2 or 3 Garlic 0.5 bulb Celery 1.5 sticks Carrots 2 Leeks 1/2 Herbs bay / rosemary / thyme / parsley Black pepper corns 10 Brown chicken stock Chicken carcass 3 Onion or shallot 2 or 3 Garlic 0.5 bulb Celery 1.5 sticks Carrots 2 Leeks 1/2 Herbs bay / rosemary / thyme / parsley Black pepper corns 10 Tomato paste / puree 1 tbsp Did you know that you can save money by buying a whole chicken and using the leftover carcass to make both brown and white chicken stock? In this video, we'll reveal the secret to making the most flavorful stocks that will elevate any dish! Say goodbye to store-bought stock and hello to homemade goodness.

7,109 views Oct 15, 2021 PORTISHEAD Dry Brined Rib steak. Does dry brining a steak really make a difference? Yes it does. By brining the steak or joint of meat for a period up between 12 and 48 hours, the salt has time to penetrate into the meat, this is not curing like hams, but seasoning to the core. It also seems that the salt tenderises the meat making it more tender to the tooth, I'm no scientist so cannot explain this but the proof is in the pudding, or steak so to say. I used a 1 rib section from a fore rib of beef, or tomahawk steak which will serve 4 or 2 very hungry people or 1 me haha. I generously seasoned it with sea salt, you can use kosher or even regular table salt. I placed the steak on a rack over a tray in the fridge for 36 hours, before tempering the steak up to room temperature. I used the reverse sear method but you could go straight into a hot pan and sear it the old fashioned way. I hope you give dry brining a try.

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... my chicken stock video link • make White and Brown Chicken Stock, e... Fondant Potatoes recipe Maris piper or russet potatoes 3 large or 6 medium Unsalted butter 125g / 5oz Chicken or veg stock 200ml / 8 fl oz Squished garlic 3 cloves Thyme a few sprigs Pre heat oven to 190c / 375f Peel and cut the potatoes to desired size, soak in cold water for a couple of minutes, then pat dry with kitchen paper Start the potatoes in a cold pan with the sliced butter, thyme and garlic, cook on a low to medium heat until the butter is sizzling and cook until you have a nice golden brown spud. Turn the potatoes, cover with parchment and into the oven Fondant means “melting” in French. This references the creamy center of the cooked potatoes. This dish originated in France during the 19th century and remains popular around the world among chefs.

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Crushed new potatoes New potatoes 1k / 2.2lbs Extra virgin olive oil 200ml / 3/4 cup approx Red onion 1/4 Capers 1 tbsp Gherkin (chopped) 1 tbsp Dijon mustard 1 tsp Diced tomato 2 Chopped parsley 2 tbsp Lemon juice 1 Salt and pepper In this video, we're sharing a classic French recipe for crushed new potatoes, or écrasé de pommes de terre. This recipe is simple and easy to follow, and tastes delicious! If you're looking for a delicious and easy French recipe that you can make in a hurry, then check out this recipe for crushed new potatoes. These potatoes are perfect for a quick and easy meal, and they'll instantly become a favorite in your household!

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Here's a link to the duck scratchings and rendering duck fat video. https://youtu.be/ojaajm8Bivk In this video, we'll be taking a look at duck confit, a classic French bistro dish that is native to Gascony in France. Duck confit is a useful technique for preserving meat without a fridge, and is perfect for dishes like duck breast or confit duck leg. If you're looking for a French dish to add to your cookbook or repertoire, duck confit is a great option. With its rich, complex flavor, duck confit is a recipe you won't want to miss! Duck confit recipe duck legs 2 duck fat or lard 1 L 2 pints approx (enough to cover) dry rub/cure chopped thyme, rosemary a few juniper berries and salt a few garlic cloves, bay and rosemary for the confit

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Beurre blanc or butter sauce recipe unsalted butter 150g / 5.3oz white wine. 100ml / 3.5floz banana shallot 1 or 2 small shallots lemon juice and zest 1 In this video, we're going to teach you everything you need to know about beurre blanc, the perfect French sauce for fish but also chicken or vegetables. Beurre blanc is a classic French sauce that can be delicious with practically anything. In this video, we'll show you how to make beurre blanc the perfect way, so you can enjoy this delicious sauce to perfection. We also have recipe tips for variants of beurre blanc, so you can make it to your own taste!

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Here's the recipe Lemon posset Double cream 300ml / 1/2 pint Lemon zest 3 Lemon juice 100ml / 3.5 fl oz Caster sugar 100g / 3.5 oz Lemon Posset is a classic English dessert that's perfect for summer time! In this recipe, we'll show you how to make a delicious and creamy lemon posset that will be perfect with some berries for a perfect summer dessert. Whether you're looking for a classic English dessert or something a little different to enjoy during summertime, this recipe is perfect for you! We'll show you how to make a delicious and creamy lemon posset that will be the perfect pick-me-up for your summertime dessert menu!

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Moules Marinières Mussels 1k / 2lbs approx Onion or shallot (minced) 2 tbsp Chopped garlic 1 or 2 cloves Unsalted butter 2 tbsp or less if you’re weird Bay leaf or bouquet Garni Chopped parsley 2 tbsp White wine or cider 100ml / 3 fl oz approx Double or heavy cream 100ml / 3 fl oz approx You will need a decent pot with a fitted lid, as trapping the steam with the mussels is essential to them cooking evenly. Please discard any mussels that are open when raw, unless they try to close if you squeeze them a little. Discard any broken shelled mussels, it’s not worth the risk of assuming they’re still alive. Finally do not eat any mussels that haven’t opened through cooking! Moules Marinières the French Bistro Classic, if you're looking for a dish that is incredibly tasty but also affordable, then this is screaming out for you to try it. The dish is famous for coming from Normandy France, there are some claims that the Belgians first created it, and Moules Frittes is very popular there. Wherever it comes from, it is delicious and you should either try it for the first time or revisit it if you haven't had it for a while.

Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... If you' re put off by the idea of eating something that's alive, then oysters do not appeal, but Angels on Horseback are cooked and unbelievably delicious. Oysters wrapped in bacon are one of the most popular dishes in Victorian England, and we' we'll show you how to make them at home. This delicacy is rich and decadent and perfect for a special occasion. And don't forget to try the angels on horseback--they' 're lush and delicious!

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... If you're looking for a delicious and easy way to impress your guests, then you need to make some filo pastry cups! These cups are super crunchy, savory or sweet, and are perfect for any occasion. In this video, I'll show you how to make these cups quickly and easily, and they'll be the hit of your party! Whether you're serving a savory dish or something sweet, filo pastry cups are the perfect way to wow your guests! Incredible Filo Pastry Cups - It's Easier Than You Think! There isn't a recipe for these cups as they are so easy, but for 5 cups I used about 30g or 1 oz of melted unsalted butter, a twist of black pepper makes them look snazzy. Recipe for the 2 fillings in this video: Creamy leek filling 1 large leek, diced and washed - 1 tsp of butter or a splash of oil - 1/2 a glass of white wine - 200ml / 7 floz / 0.4 pint double or heavy cream - 1 tbsp chopped parsley. Spinach and feta filling 1 bag of spinach around 250g / 8oz washed - 2 tbsp cream cheese - 60g / 2oz feta

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Orange and almond sponge Whole oranges 2 Eggs 4 Sugar 250g - 9oz or xylitol 150g - 5 or 6 oz Ground almonds 250g / 9oz Baking powder 1 tsp Spices for boiling oranges a few juniper berries, star anise and cloves Butter to line baking mould Orange slices and flaked almond for garnish This Sicilian whole orange and almond cake is gluten free, light and fluffy like a souffle, and it's perfect for a special occasion! The sweet orange flavour is amazing together with the nutty almond flavour. This cake is perfect for any occasion, and it's definitely a dessert you don't want to miss!

I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion The souffle pancake makes 2 small pancakes Egg 1 Plain / all purpose flour 2 tbsp Milk 1 tbsp Caster sugar 1.5 tbsp Vanilla extract 1/2 tsp Lemon juice a few drops Separate the egg, add flour, vanilla and milk to the yolk and mix to a smooth consistency. Add the lemon drops to the egg white, whisk to the foamy stage add the sugar, then continue to whisk to stiff peak. Beat 1/3 of the whites into the yolks then fold in the rest but get it fully mixed. To cook heat a not stick pan over a low-low-medium heat and add 1 tbsp of neutral oil, spoon in 2 small or 1 large pancake but stack it up quite high, now add 1 tbsp of water to the pan and cover with a lid. Cook for 5 or 6 minutes or until the bottoms have a lovely golden colour, very gently turn them over and cook for another 5 minutes. Serve immediately with some butter and icing sugar Japanese soufflè pancakes so light and fluffy and absolutely lovely are they? These are all the rage right now, are they as good as the American or French pancake? Well..... They are very nice and I'll not commit any further than that. Do you like breakfast? Do you like pancakes? Well then you will love these Japanese soufflè pancakes

Celeriac Remoulade is Better than Coleslaw Celeriac 1/2 approx Red onion 1/4 Capers 2 tsp Gherkin chopped 2 tsp Grain mustard 1 tbsp Mayonnaise enough to bind Creme fraiche 1 tbsp Chopped parsley 1 tbsp lemon juice 1/2 salt and pepper to taste Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... In this video, we're going to discuss the hidden gems that are celeriac and celery root and why they should be in your culinary repertoire. Celeriac and celery root are underused root vegetables that are perfect with charcuterie or hot dogs. Not only are they delicious, but they're also healthy and fmt! If you're looking for a delicious side dish that is both healthy and dirt-cheap, then celeriac and celery root are definitely worth trying out. Watch this video to learn all about these hidden gems and how to make the best of them!

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... In this video, we're going to show you how to cook up some roasted white cabbage – a vegetable that's suddenly becoming a revelation. Made simple and delicious with just a few simple ingredients, this dish is a great way to show off the versatility of white cabbage. Roasted white cabbage is perfect for any meal – breakfast, lunch, or dinner! Watch this video and learn how to make this humble vegetable into a delicious and impressive dish. ROASTED WHITE CABBAGE: A Humble Vegetable That's Suddenly Becoming a revelation I started bbq'ing white cabbage a couple of years ago and fell in love with the flavour when it caramelises. The trick with grilling it is to season with salt prior to cooking to extract some water which speeds up the cooking process. By roasting this gorgeous vegetable you get that sumptuous caramel flavour and it has time to cook through. I roast at around 190c - 375f for just over half an hour, but you can turn the heat down after 20 minutes or so and let it finish slowly and you get that confit effect. So if you have only ever had this massively underrated vegetable in slaw or as sauerkraut, you are missing out. Give roasted white cabbage a try you will not be disappointed, I promise.

This is Keto Bread - It's the Best! In a recent video I made an almond bread which was really easy to make and tasty, BUT I wasn't completely satisfied so my search continued for a loaf of bread leavened with yeast that was much closer to a proper bread. And I have found said recipe, the channel that I found is linked below. I have made a couple of changes based on which ingredients I already had and I wanted to increase the water content, I have made this recipe many times over the last couple of months and will continue to do so for as long as I'm avoiding carbs, but then again this bread is so good that even if I allowed myself regular bread, I would still make this wonderful keto bread. here's a link to the keto king's channel https://www.youtube.com/watch?v=wAJKX... Ingredients for the Keto Yeast Bread: 1/2 cup of lupin (41g/1.45oz) 2/3 cup of Flaxseed Meal (70g/2.46oz) 1.25 cups of Vital Wheat Gluten (190g/6.7oz) 1 tbsp psyllium husk 1 teaspoon Salt (6g / 0.21oz) 1/2 teaspoon Xanthan Gum (2.5g/0.088oz) 1 cup warm water (50-55C / 120-131F) (260ml/8.8oz). 1 Tablespoon INSTANT Yeast (7g/0.24oz) 2 Eggs (lightly beaten) 2 Tablespoons softened Butter (30g/1.05oz) Oven 190 325f 30 mins ketolife keto lupin flour recipes

If you're looking for the best compound butter recipe, then you're in the right place! In this video, Uncle Matt demonstrates how to make Cafe de Paris butter, the perfect all-purpose butter. This recipe is easy to follow and will result in a butter that is creamy, deliciously scented, and perfect for cooking and baking. If you're interested in learning how to make compound butter, then this is the video for you! Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Cafe de Paris butter Unsalted butter 250g - 8.5 oz Shallot chopped 1 tbsp Curry powder 2 tbsp Garlic 2 cloves Tarragon 1 tsp Parsley 2 tsp Dill 2 tsp Chives 2 tsp Thyme 1 tsp Anchovies 1 tbsp Capers 1 tsp Cornichons 1 tsp Lemon zest and juice 1 Dijon mustard 1 tbsp Worcester sauce 1 tsp Brandy 1 tbsp Madeira 1 tbsp Ketchup 1 tbsp The only cooking involved is gently sweating the shallot with Madeira and flame with the brandy, let this cool before combining with the remaining ingredients. How to make cafe de Paris butter: a step-by-step tutorialHere's a little back story on Cafe de Paris. In 1930, Mr. Boubier, owner of the ‘Restaurant du Coq d'Or' in Geneva , invented an original butter- based sauce with the help of his daughter. The sauce included a mix of spices, herbs and other ingredients, which he served with Entrecôte steak to the delight of his customers.Although there have been many imitations of the concept, no one has been able to re-create the sauce exactly that Mr Boubier invented in Geneva in 1930. Since then, the recipe for this sauce has been a closely guarded secret. It was handed down from generation to generation and the owner of Entrecôte Café de Paris in Geneva, Mr. Vouillamoz, has been the current guardian of the recipe since 1989. Traditionally this butter "sauce" is served on beef or pork. However, many Swiss use it as a regular condiment for everyday items including potatoes.

So is homemade butter better than store bought? Yes of course it is! In this video let Uncle Matt show you how easy it is to make gorgeous creamy luxurious butter. All you need is a stand mixer and some high fat content cream, in the UK we call this double cream, in the States you call this heavy cream. As long as the cream is minimum 40% fat then you're all good to go. In this video Uncle Matt also makes some sinful garlic butter prawns with the homemade butter and it is seriously amazing. I hope you try making homemade butter at home. Because quite honestly butter makes everything better. Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-...

It doesn't have to be for a new years celebration as you can enjoy canapes any day of the week. But if you are having a special occasion, why not try 1, 2 or all 3 of these gorgeous little mouth sized bites.

In this video, we're going to show you how to make Branston Pickle - the classic British condiment! Branston Pickle is delicious on sandwiches, as a side dish, or even as a condiment for cocktails! If you're a fan of British food, then you need to try Branston Pickle! This easy-to-make condiment is perfect for anyone who loves British food! In this video, we'll show you how to make Branston Pickle step-by-step, so you can make it at home and enjoy it for years to come! Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Branston pickle low sugar version Carrot 1 large Swede 1/2 Garlic 3-4 cloves Dates 50g - 1.75oz Prunes 100g - 3.5oz Cauliflower 1 small approx Onion 1 medium Apple 1 Courgette 1/2 Gherkin 5-6 Xylitol 150g - 5.3oz Lemon juice 1 Malt vinegar 400ml - 0.75 pint Mustard seeds 2 tsp All spice 1 tsp Cayenne 1 tsp Water 100ml 4fl oz approx Salt and pepper to taste Branston pickle classic version Carrot 1 large Swede 1/2 Garlic 3-4 cloves Dates 50g - 1.75oz Cauliflower 1 small approx Onion 1 medium Apple 1 Courgette 1/2 Gherkin 5-6 Dark brown sugar 250g - 9oz Lemon juice 1 Malt vinegar 400ml - 0.75 pint Mustard seeds 2 tsp All spice 1 tsp Cayenne 1 tsp Water 100ml 4fl oz approx Salt and pepper to taste Believe it or not, there was a time when people thought you couldn’t improve on the classic cheese sandwich. That all changed in 1922 when the first batch of Branston Pickle hit the shelves. Made by Crosse & Blackwell in the village of Branston, Staffordshire, the iconic pickle has been a kitchen table staple ever since. From celebrity chefs to aspiring bakers and the humble sandwich-maker, Branston can help just about anyone be masterful with the food they make. The Branston reins were handed to vinegar specialists Mizkan Euro in 2013. A privately-owned family company founded over 210 years ago; Branston was in safe hands. The tangy British favourite didn’t leave our shores however, and is still mixed and bottled in Suffolk’s Bury St Edmunds. Made using the same secret recipe, with the traditional methods that made it so famous, Branston remains a firm family favourite. Preferred recipes and servings vary, but all our fans agree on one thing; once a Branston eater, a Branston eater forever.

Roast Turkey Whole turkey giblets removed 4k / 9Lb Sea salt 1 1/2 tbsp Dried sage or thyme 1 tsp Fresh ground black pepper lots and lots Butter 100g / 3.5oz For the cavity garlic - herbs - rosemary - thyme - parsley - bay Moire poix Onions - Leeks - Carrots - Celery - Garlic - Bay - Thyme - Rosemary - black pepper corns