unclemattscookerylessons

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

Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Turkey gravy recipe Mire poix and resting juices from roast turkey White wine 1 glass Chicken stock 450ml / 1 pint Plain flour 2 tbsp Water if too thick

Please find the recipe below, but in short find the most suitable potatoes. They should be floury not waxy, you can always ask in the store but simply reading the info on the packet should give you a clue. Roast potatoes Rooster, King Edward or Maris Piper potatoes 2k / 4.5Lb Water to cover Table salt 3 tbsp Baking soda 1 tsp Duck fat or lard 100g / 3.5oz Light rape seed oil 1 tbsp Flaky salt to sprinkle The baking soda bath breaks down the potato's pectin and draws the starch to the surface, which promotes browning and the satisfying crispiness that only a perfectly roasted potato can deliver.

Christmas is coming and you'll be glad to know that I have a few recipes to come that are just perfect for the upcoming festivities. This stuffing is amazing and has the best of both worlds, a simple cheap shop bought dry sage and onion mix, combined with sausage, onion, sage and apple to elevate it to another level. Hope you enjoy and happy Christmas to you all xxx Sausage sage and onion stuffing with chestnuts Dried sage and onion stuffing mix or breadcrumb 210g / 7.5oz Boiling water or stock 425ml / 0.9 pints Diced white onion 1 large Grated apples 2 Sage leaves 1 small bunch Pork sausage meat 440g / 1Lb Butter 40g / 1.5oz Chestnuts 200g / 7oz Salt and pepper to taste

So good! Enjoy! Ingredients: Puff pastry 175g / 6oz Grated cheddar 60g / 2oz Grated parmesan 35g / 1.25oz Egg wash Chilli powder or paprika etc 0.5 tsp Mixed seeds 2 tsp Black pepper few twists Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-...

How to make caponata the incredible recipe from Sicily originally made with swordfish, but with most of the best recipes from our green and blue planet it's the working classes who take humble affordable ingredients and make them wonderful. So nona replaced expensive swordfish with cheap and cheerful aubergine (egg plant) and hey presto we have 'caponata' and I love it. This recipe also happens to be good for the vegan and even keto or low carb diet. If you have some aubergine or egg plant in your fridge you should definitely give this caponata recipe a try. Here's the recipe: Aubergine 2 Bell pepper 1 Red onion 1 Celery 2 sticks Tomato 4 Pitted olives 2 tbsp Capers 1 tbsp Pine nuts 2 tbsp Raisins 1 tbsp Olive oil 250ml Red wine vinegar 75ml Sugar (opt) 1 tbsp Chopped parsley 2 tbsp Basil leaves to garnish Caponata (Sicilian: capunata) is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce.[1] Numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes, pine nuts, and raisins.[2] There is a Palermo version that adds octopus, and an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp.[3] However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course. A similar Neapolitan dish is called cianfotta. The dish is also popular in Tunisian cuisine. The dish may have been introduced to Sicily during the Arab conquests of the 9th century

Lancashire hotpot is a real British classic comfort food recipe, as with these types of dishes every Lancashire kid will love his Mum's recipe the best, classically the ingredients are limited to stewing lamb of some sort, onions and stock. This stew is then topped with sliced potato and baked until perfect. I've added some carrot and celery plus some herbs. As I'm avoiding carbs still I've opted for a celeriac to replace potatoes and I didn't thicken the gravy with flour, other than that I should not have offended to many Lancastrians? Here's the recipe: Lamb shoulder 1/2 Medium white onions 3 Large carrots 2 Celery 2 sticks Chicken or lamb stock 1 pint Celeriac 1 Or a couple of floury potatoes Herbs: bay, rosemary and thyme Salt and pepper to taste A little oil for frying Plain flour to thicken gravy 1 tbsp (optional) Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-...

Pavlova, delicious pavlova created either in Australia or New Zealand (I'll those guys fight it out) in honour of Anna Pavlova the prima ballerina. See how I make slightly chewy but crisp exterior meringue is nothing to be afraid of. Pavlova consists of the best meringue topped with whipped cream and berries of your choice, I really want you to try my pavlova recipe and wow your friends or family with this supposedly difficult dessert. Egg whites 4 Caster sugar 200g / 7oz Cream of tartar 1 tsp Cornflour 1 tsp Vanilla extract 1 tsp Double cream 300ml / 0.5pints Mixed berries 450g / 1 lb Apricot jam 1 tbsp check out my first novel https://www.amazon.co.uk/KAT-Matthew-...

Ingredients: Egg Yolks 4 Caster sugar 50g / 1.75oz Double Cream 300ml / 0.5pints Milk 33ml / 1 fl oz Vanila extract 1 tsp Extra sugar for caramelising Crème Brûlée is probably the most popular dessert in restaurants and pubs across the UK, but I want you to see how simple it is to make your own crème brûlée at home. All crème brûlée is, is an egg and vanilla custard baked very gently in a bain-Marie (Mary's bath), when it is chilled sprinkled with a little sugar and caramelised usually with a blow torch or under a grill or broiler. I like to serve a crème brûlée with something crispy like shortbread biscuit or puff pastry crisps, I do hope you will give my crème brûlée recipe a try. check out my first novel https://www.amazon.co.uk/KAT-Matthew-...

Recipe: Egg yolks. 2 white wine vinegar 2 tsp mustard 1 tsp neutral oil 250ml - 1/2 pint Mayonnaise / repair a split or broken mayonnaise. Making mayonnaise is scary to many people but in reality like almost any cooking you just need to follow the method or technique. In this video I deliverately split or break the mayonnaise sauce, so that I can show you how to recover or repair the mayonnaise. Homemade mayonnaise is so much better than shop bought because you have the control of ingredients such as a healthy oil, so many shop bought mayonnaise have highly processed very unhealthy oils, chose free range eggs and your mayonnaise will be the best you ever had. Enjoy making your own mayonnaise. check out my first novel https://www.amazon.co.uk/KAT-Matthew-...

The best cheese on toast ever/ Welsh Rarebit / Mature cheddar / Pale Ale / Worcester sauce / yummy, make your own Welsh rarebit in advance so you can quickly prepare the best cheese on toast in the world. Enjoy making your own Welsh rarebit better than grilled cheese check out my first novel https://www.amazon.co.uk/KAT-Matthew-... Welsh rarebit Butter 50g / 1.8 oz Plain flour 50g / 1.8oz Ale or stout. 400ml / 0.7 pint English mustard. 1 tsp Worcester sauce. 1 tbsp Egg yolks. 3 mature cheddar 300g / 0.6lb spring onions. 3 baguette. 1

This is a really old video I made for the YT, the sound was awful so I've re-edited it just for Rumble. I believe in Rumble and want to continue to build my presence here, hope you support. Quail eggs 8 Chorizo sausage 120g - 4oz Plain pork sausage 120g - 4oz Sliced chives (opt) 1 tbsp For the crumbing Beaten egg 2 Plain flour 150g - 5oz Blended crackers 150g - 5oz Amazing snack or canapés Scotch Quail Eggs with Chorizo. Scotch eggs are very popular nowadays and it seems that many different variations are available. So I though I'd share my recipe for scotch quail eggs, the quail eggs are obviously very small and require less cooking but done right you can still have that soft yolk centre in your scotch quail egg. The addition of chorizo to the standard sausage meat is the cherry on top and really elevated these scotch quail eggs to another level.

keto biscuits or crackers are the incredibly delicious and crispy low carb alternative to crackers, these are the new superfood, so see how easy it is to make your own. Water biscuits date back the 19th century and were also called ships biscuits as sailors would take them to see as they stayed fresh for months, these water biscuits or crackers also happen to be delicious which is nice. Scottish oatcakes are from Scotland of course and date back to Roman times, earliest written record back to AD 43, beautifully crumbly oat biscuits are just perfect for any cheese board. Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... Water biscuits Plain flour 120g Light oil 1 tbsp Sea salt 1/2 tsp Cold water 50ml approx Combine flour, oil and salt in processor, while running slowly add water until it comes together (may not need all the water). If the dough can be formed into a ball it is ready, if a bit sandy add enough water until it does, wrap and chill 30 minutes. Floured surface to roll as thin as possible or to 2mm 1/8 inch, either use, dock with a fork then either use a cutter or knife to cut to desired size and shape. Bake at 200c for about 10 - 15 minutes or until just pale golden colour, cool on a rack. All seed crackers Mixed seeds in chai (50g) 240g Salt, spices garlic etc Water 175g Oven 170c 1 hour Soak the seeds in warm water until it forms a gloopy paste, spread thinly on parchment, bake at 180c for 15 mins then score with pizza wheel. Bake for a further 20 minutes Scottish oatcakes Oats 225g Granary or wholewheat flour 60g Bicarb or soda 1/2 tsp Butter 60g salt 1 tsp Sugar 1/2 tsp Hot water 60-80ml Combine dry ingredients, thumb in the butter, add water little by little until a dough is formed, roll immediately on a floured surface to Around 1/2 cm, cut and bake at 190c for 20-30 mins to golden brown, cool before storing away.

The idea of making cheese at home can be really intimidating. Cheese feels like something you have to buy at the store or the farmer's market. But not anymore, you can make fresh cheese at home with four simple ingredients: whole milk, lime juice, apple cider vinegar and sea salt. Queso Fresco translates from Spanish is "fresh cheese." It has its roots in Spain but has been popularized by Mexican food culture. It's mild taste is a perfect canvas to bold build flavour profile. This video shows you how to make Queso Fresco three different ways: sweet, savoury and spicy. Bon Appetit! check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... Whole milk 2L - 3.5 pints Lime 1 large Vinegar 120ml - 1/2 cup - 4fl oz Salt 2 tbsp Heat the milk gently to 77c - 170f, squeeze in the lime juice and stir with a slotted spoon. Keep heating to 87c - 190f and add the vinegar. Turn off the heat and stir occasionally for 15 minutes, strain into cheese cloth sitting in a sieve or colander and leave to drain for between 30 minutes and 2 hours. The cheese remaining will be quite firm, turn into a bowl and beat with a fork or your hand with the salt for a few minutes to create a smoother mixture. Muy caliente chopped pickled chilli pepper, garlic, hot sauce and coriander Honey and rosemary Basil and sun-dried tomato (fresh and puree)

Ground almonds 100g Xanthan gum 1/4 tsp Grated parmesan 25g Cold butter 60g Egg 1 Coconut flour 20g Here's a link to 'the keto fitness club's' video https://www.youtube.com/watch?v=os3II... Here's a link to Uncle Matt Does Keto https://www.youtube.com/watch?v=k1BG8... Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-...

As an Englishman cooking jambalaya and posting the video on youtube is risky but please do watch my best recreation of a fantastic soul food dish from New Orleans baby. Jambalaya is a braised rice dish with sausage and vegetables, this version has a brown roux which really adds a sublime biscuit like flavour to the finished dish. Please have a go at making jambalaya! For the roux Vegetable oil 65g - 2.25oz Plain flour 80g - 2.8oz The rest Chicken thighs 7 Cured or smoked sausage 150g - 5.3oz Bell pepper 1 Celery 2 sticks Onion diced 1 large or 2 medium Chopped garlic 8 cloves Chopped chilli pepper 2 Beer 200ml - 0.35 pints Chicken stock 1.25L - 2.2 pints Rice 350g - 12.4oz Butter 30g - 1oz Spring onions 4 Cayenne and paprika 1 tbsp each Herbs thyme and parsley Salt and pepper to taste

Lasagne - ragu sauce - béchamel. make your own lasagne from either shop bought or homemade pasta dough, layers of rich ragu sauce pasta and bechamel sacue, top your lasagne with parmesan for a classic soulfood recipe Fresh pasta dough 200g - 7oz approx Minced or ground beef 500g - 1.1lb Minced or ground pork 500g - 1.1lb Tinned tomatoes or tomato pasta sauce 500g - 1.1lb Red or white wine 1 large glass Red onion 1 1/2 Garlic 2 or 3 cloves Celery 1 stick Herbs thyme - sage and parsley The béchamel Unsalted butter 50g - 1.75oz Plain flour 50g - 1.75 oz Milk 500ml - 1 pint Cream cheese or mascarpone 2 tbsp Pecorino or parmesan as much as you like

Can't find 00 flour then strong or bread flour will make pasta, can you make pasta with bread flour? yes you can make pasta with any flour. 00 is best of course but during lockdown if you cannot find 00 flour then try this simple pasta recipe. Strong bread flour 200g - 7oz Eggs 2 medium Sea or kosher salt large pinch A few splashes of water

French Boulangeries are bakeries that focus on bread and other savoury items, whereas a patisserie specialises in cakes. When the boulangerie closes for the day the ovens are turned off but take some time to cool down, the local housewives were invited to utilise the ovens and would bring their casserole pots filled with onions, potatoes, stock and lamb to slowly bake for a few hours. Lamb boulangere is my favourite version but I also often prepare the potato dish with vegetable stock which makes a gorgeous vegan meal. Ingredients: Floury potatoes King Edward, Maris piper or Russet 3 large Large white onions 2 Chicken or veg stock 750ml - 1.3 pints Picked thyme a few sprigs Salt and pepper to taste Lamb shoulder 1 Rosemary 1 large sprig Garlic 1 large clove Anchovy fillets 4 Salsa verde Parsley 1 small bunch Mint 1 small bunch Dijon mustard 1 tsp Anchovy fillets 1 Capers 1 tsp Preserved lemon 1/4 Red wine vinegar 1 tbsp Extra virgin olive oil 3 tbsp Lamb Shoulder Boulangere a French Bistro Classic

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

I have a daughter at university and so I thought why not create a tutorial of easy recipes for students? The point of these student recipes is to be low on effort, high in flavour and as few pots and pans to wash up. So in this tutorial we have a simple chicken thigh tray bake with root vegetables, feel free to use whatever veg you like such as mediterranean or mushrooms, just make sure that you cut the firmer root veg into smaller chunks than a bell pepper or courgette for example. The total roasting time at 190c - 375f will be between 30 - 45 minutes. The lentil dahl uses just one pot and only takes about 30 minutes to cook, you can add extra veg to the pot such as mushrooms, or carrots or mediterranean, serve with some raita and a naan and you have a very satisfying dish with minimal effort. The recipes: Chicken tray bake Chicken thighs 4 Carrot 1 Parsnip 1 Onion 2 Swede or rutabaga 1 New potatoes about 10 Rosemary 1 large sprig Vegetable oil 2 tbsp Salt and pepper to taste If making gravy add a couple of tsp of gravy granolas and a splash of wine or cider to the resting juices Lentil Dahl Red lentils 250g / 9oz Stock cube 1 Curry paste 2 tbsp Boiling water 600ml / just over 1 pint Onion 2 Garlic 3 cloves Salt and pepper to taste If making raita combine 1/3 or grated cucumber into 3 tbsp of yoghurt and a few sliced mint leaves.

Ingredients: Short rib 1 Beef shin 1 Ox cheek 1 Ox tail 2 large sections Red onions 2 Romano peppers 4 Sweet baby peppers 6 Garlic cloves 4 Tomatoes 1 can Tomato paste 1 tbsp Beer or ale 1 bottle Water to cover Habanero chilli 1 Ancho chilli 1 Birdseye chilli 1 Jalapeno chilli 1 This is one of those recipes that will divide the room and set brother against sister regarding the origins. So I'm going to do the courageous thing and RUN AWAY! Wherever this wonderful dish comes from (Mexico, or Texas) and wether it should have beans or not I don't care. It is gorgeous and delicious and everyone should enjoy the combination of beef and chilli peppers and serve it with corn tortilla chips, guacamole, sour cream and of course salsa.

Ingredients: Cauliflower 1 small approx 300g - 10oz Red onion 1 Red chilli 1 Carrot 1 medium cucumber 1/2 Bell pepper 1 Salt 50g - 1.7oz Cider vinegar 300ml - 1/2 pint Malt vinegar 125ml - 1/4 pint Turmeric 15g - 1/2oz English mustard powder 30g - 10z Corn flour / starch 2 tbsp Sugar (any) 160g - 5.5 oz Anglo Indian relish/pickle Piccalilli fantastic relish served with cold meats and cheese. I never liked piccalilli until I made my own, I always found the shop bought versions to taste synthetic, there is quite a lot of peeling and dicing of vegetables for piccalilli but once the chopping is done the rest of the process for piccalilli is really quite simple. Serve your homemade piccalilli with cold meats and cheeses or in a doorstep sandwich of your choice.

How to make Cacio e Pepe, a classic Italian pasta dish 'cheese and pepper' the most simple dishes are often the best and this is no exception. Shepards would take very limited food with them up the mountain side. Dried pasta, pecorino and pepper and this cacio e pepe was born. Just wonderful Italian cooking. Please give cacio e pepe a try. Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... Cacio e pepe. 2 ptn Spaghetti, bucatini or linguini 180g - 6.4oz Pecorino or parmesan cheese finely grated 60g - 2oz Olive oil 1 tbsp Fresh coarsely ground black pepper 1 tsp approx Butter (opt) a knob Salted water for boiling

Simply incredible Southern Fried Chicken and gravy. I decided not to call this Southern fried chicken KFC because I would no doubt get taken to task for not being accurate enough, so I've taken the cowards way out and gone safe with Southern fried chicken, it still wont stop me referencing KFC though haha. So why do we love this fast food so dang much? I fell out of love with McDonalds years ago because the burgers are horrible, but I still love a great burger, but in the UK you need to find those independent burger bars and then they still might be crap? But Southern Fried chicken including KFC and Miss MIllies (that's the choice we have, unless you go to those very dodgy chicken shops) is just great. My research was interesting so it seems that West Africans loved to cook chicken with roughly the same spicing used in my Southern fried chicken recipe, and the horror of slaving brought West Africans to the States and these flavours were developed in plantation kitchens and included the Scottish settlers love of deep frying (yes there is a reason why those Celts deep fry pizza and chocolate) and hey presto the most loved soul food was born. Introduce brining in buttermilk for the most tender juicy chicken and I am in love with this food, the secret of a long life is have this every now and then though as it is not health food folks. Chicken 1 medium sized Buttermilk 1 L - 2.1 pints Self rising flour 500g - 1.1lb - 4 cups (i think?) Corn flour 1 tbs Cajun spice 1tbs - MSG (opt) 1.5tbs - onion powder 1tbs - garlic powder 1 tbs - paprika 1 tbsp - celery salt 1 tsp Frying oil 1 L - 2.1 pints (depending on your pan) The gravy Brown chicken stock 250ml - 0.5 pints Butter 30g Plain flour 30g Dried sage 1 tsp Dark soy or gravy browning a few splashes for colour