unclemattscookerylessons

Serves 2 large brunches Tinned or canned tomatoes 400g - 14oz Extra virgin olive oil 3-4 tbsp Red onion 1 Red bell pepper 1 Mild green chilli pepper 1 Garlic 1 clove Parsley or coriander/cilantro 2 tbsp Harissa paste 2 tsp Cayenne 1/2 tsp Cumin seeds 1/2 tsp Eggs 4 Feta (optional) just a little bit The origins of this wonderful shakshuka or shakshouka are either from North Africa or the Middle East, it is a spiced tomato sauce finished with eggs which sit in little indents in the simmering sauce.

The French word “Croquette” means “To crunch” and croquettes are usually small cylindrical shaped food rolls that are coated in breadcrumbs and deep fried. These croquettes are fluffy and buttery on the inside with a slight crunch on the outside making them irresistible. Used as a side dish, there is no need to add any other ingredients, it’s the simplicity that makes these little puffs of joy incredible. Floury potatoes 750g - 1lb 10oz Unsalted butter 50g - 1.75oz Egg 4 Parmesan cheese 50g - 1.75oz Spring onion 4 Hard mozzarella 100g - 3.5oz Plain flour for crumb 100g approx - 3.5oz Breadcrumbs 150g approx - 5oz High smoke point oil for frying

Poached salmon 2 x fillets approx 180g - 6oz For the court bouillon: Water 1.5L - 2.6 pints White wine 1 glass White vinegar 100ml - 3.5 fl oz salt 1 tbsp Fennel 1/2 bulb White onion (medium) 1 Garlic cloves 2 Lemon 1/2 5-10 Pepper corns - 5-10 coriander seeds - 1star anise Parsley a few sprigs Dill a few sprigs Bay leaves 2 Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... Good quality salmon is so healthy and full of omega 3 oils (the good ones) it also happens to be delicious. This technique for poached salmon is very simple and fail proof, you mustn't boil the salmon as it will become tough, over cooked and the omega 3 rich fats will release. So submerge the salmon in not quite simmering poaching liquid or court bouillon for a couple of minutes, then turn off the heat and allow the residual heat finish the cooking. You can use a thermometer to check the core temperature for more accurate results, or you can just leave for 15 minutes before removing, it will be cooked and more importantly will still be moist.

Try my green bean salad recipe, it's so simple but amazing here's the recipe: Green bean salad Green beans 300g Red onion 1/2 or 1 shallot The dressing: Dijon mustard 2 tsp White wine vinegar 2 tbsp Olive oil 6 tbsp Salt and pepper to taste This green bean salad wasn't intended to be vegan or keto friendly but it just so happens to be, this is not why I made this though. It happens to be incredibly delicious and simple to make. Did you ever consider using blanched green beans in a salad, if not why? Green beans make the most incredible salad and this one is my ladies favourite. Blanche the green beans to your personal doneness, if you like em soft that's all good, if you like em real crunchy, you do you. I like em just cooked, it's important to refresh them quickly in cold water to retain the freshness. In this green bean salad I use a vinaigrette but just some olive oil or even cream can be used. Any way I do hope you love this green bean salad, your family and friends will love it too. Check out my first novel https://www.amazon.co.uk/KAT-Matthew-...

Keto Bechamel Sauce - Delicious, Easy, Creamy and Low Carb Here's the recipe Keto bechamel sauce Cold milk 500ml - 0.9 pints (or a milk alternative) Unsalted butter 50g - 1.75 oz Xanthan gum 1 rounded tsp - 4g Grated cheddar cheese 100g - 3.5oz Dijon mustard 2 tsp Check out my first Novel https://www.amazon.co.uk/KAT-Matthew-... If like me you're doing your best to avoid those evil carbs and sugar but there are limitations to your diet then a lovely gratin should be right up your alley? I've messed around with a couple of different cheese sauce recipes but just don't like the heavy creamy sauce with tons of mozzarella to thicken them, I've tried using coconut flour to replace plain or all purpose flour but that was a total disaster. Then I thought what about xanthan gum? But my experience before was frustrating because adding xanthan gum to liquid is very difficult, but then I saw a video by Alex the brilliantly weird Frenchman who loves to mess around with science and cooking, he discovered that by simply mixing the gum into oil or fat first, it blends beautifully and well a roux based sauce starts with mixing fat and flour anyway so I had another try and am really pleased with the result. So why not check out my recent video for keto pasta and knock up a gorgeous lasagne? Or cauliflower cheese or even make this keto bechamel sauce a lot thicker by using less milk and you can prepare Spanish croquettas? I do hope you give my keto bechamel sauce a try, you'll love it.

Keto Romesco sauce, a super healthy Spanish dip or sauce Check out my website, here's the link https://www.unclemattscookerylessons.com/ Romesco sauce keto recipe Bell pepper 1 Garlic cloves 4 Hazelnuts (peeled) 25g Almonds (peeled) 25g Tomato paste-puree 1 tsp Sherry vinegar 1 tbsp Chilli powder 1/2 tsp Paprika 1/2 tsp Salt and pepper to taste Romesco sauce is Spanish from the Catalan region, fishermen would have this with their catch of the day. As with almost all regional dishes there are variations but the main ingredients are red bell pepper, olive oil, nuts usually hazelnuts and almonds but sometimes pinenuts. Stale bread is typically used to thicken the sauce but I'm doing low carb so to hell with the croutons eh. Serve this delicious romesco sauce with some vegetable crudities for a very satisfying snack.

Keto flat bread the low carb alternative to pita Here's the recipe from Tom Kerridge Keto flatbread makes 6 Coconut flour 60g - 2oz Powdered psyllium husk 15g - 0.5oz Unsalted butter 40g - 1.4 oz Baking powder 1/2 tsp Salt 1/2 tsp I've made these coconut keto flat breads a few times now, the recipe is so simple to follow and the end result is really consistent. If you are avoiding those evil carbohydrates but long for something to wrap around a filling, then you should give these a try.

cauliflower rice, the low carb alternative to rice Cauliflower rice is obviously not actually rice and nor does it taste anything lice rice, however it is absolutely gorgeous and yummy. If you are trying to lower your carb consumption then I highly recommend making this, I've been doing Atkins for a couple of months now and the pounds are falling off me. I don't actually miss carbs as much as I thought I would, but trying to make meals interesting is. a challenge. So finding such simple ideas such as cauliflower rice is. a god send an dI hope you give it a try.

Full recipe on my website, here's the link. https://www.unclemattscookerylessons.com Keto Almond Bread - The Healthy Alternative If like me you're either doing a keto diet or just consuming fewer carbs, you are likely to be missing simple pleasures such as eating a sandwich. I will not pretend that this almond bread is the same as regular bread, as it is really, a savoury sponge made with ground almonds. BUT it will scratch that itch, handle it gently as it doesn't have that network of gluten to withstand the firmer touch, and you will enjoy a satisfying sandwich and even a grilled cheese if you like? I hope you like my keto almond bread recipe

There are 2 types of gnocchi, flour based or potato based, I like potato gnocchi the best and they are easier to make than you might think. For these potato gnocchi just cook some potatoes and rice them, combine some egg and flour and you have a lovely gnocchi dough ready to shape. The good news is that there is no such thing as ugly gnocchi, doesn't matter how badly you shape them, as when you pan fry with some squash and lardons, your ugly gnocchi look just as handsome as me LOL. Please make your own gnocchi you won't be disappointed.

Let's make amazing custard tarts, in the UK you walk past the window of your local baker and you see many loaves of bread, some doughnuts with jam oozing out of them, and disappointing custard tarts. When did they give up on trying to make enticing beautiful custard tarts? In this video I will show you how to make the most fantastic looking and tasting custard tart with nutmeg. Short crumbly sweet pastry blind baked so it is crispy, then a simple egg custard SLOWLY baked like a flan with plenty of fresh nutmeg grated over the top. British bakers may not compete with the French, it's true sorry but that doesn't mean that we can't do what we do the best does it? So here it is folks amazing custard tart from England. Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A https://www.instagram.com/uncle_matts_cookery_lessons/ Tart pastry 225g of flour 1 orange zest 150g of butter 75g of caster sugar 1 egg 1 egg yolk 1 pinch of salt Custard Filling 3 x egg yolks 3 x medium eggs 75g of caster sugar 500ml of whipping cream 2 nutmeg Licensor's Author Username: Licensee: Item Title: Item URL: Item ID: Item Purchase Code: Purchase Date: Orchestralis Matthew Woods Holst Jupiter Theme https://audiojungle.net/item/holst-jupiter-theme/23942074 23942074 64fbf835-932e-4b89-8ab8-a183ddc94892 2020-01-26 11:31:29 UTC For any queries related to this document or license please contact Envato Support via https://help.author.envato.com Envato Pty Ltd (ABN 11 119 159 741) PO Box 16122, Collins Street West, VIC 8007, Australia

Pork Stroganoff - Stroganov, a private French chef working for a wealthy influential Russian familly created this wonderful stroganoff or stroganov and named it after his bosses. Soured cream and beef was a very popular combination. This dish is still popular today, so why not make your own stroganoff with pork fillet in stead of beef. Check out my first novel https://www.amazon.co.uk/KAT-Matthew-... https://www.instagram.com/uncle_matts... Pork Stroganoff - Stoganov Pork tenderloin 1 White onion 1 Mushrooms 100g / 3.5oz Garlic 3 cloves Gherkins 1 medium Parsley 3 tbsp Paprika 1 tsp Sour cream 200ml / 6.7 fl oz White wine 1 glass Chicken stock 200ml / 6.7 fl oz Worcester sauce 1 tsp Butter and oil up to you Salt and pepper to taste

Shrove Tuesday - Fat Tuesday Mardi Gras Cointreau pancakes - creme patisserie - blood orange syrup Check out my first Novel. https://www.amazon.co.uk/KAT-Matthew-... https://www.instagram.com/uncle_matts... Creamy Cointreau pancakes with Orange syrup For the pancake Medium eggs 2 Plain (all purpose) flour 110g / 3.9oz Milk 280ml / 9.5 fl oz Melted butter 10g / 0.35oz For the pastry cream - Crème patissiere sugar 100 Cornflour 40g Medium egg yolks 4 MIlk 500ml Vanilla ½ pod Double (heavy) cream 250ml Cointreau 2 large shots (or as much as you want) Orange blossom (opt) a few drops Orange zest 3 For the syrup Orange segments and juice 3 Caster sugar 200g Cointreau 1 large shot

The classic recipe for skate or Ray wing is gorgeous, the fish is pan fried/roasted on the bone and served with a brown butter sauce with capers and parsley. I thought I would show you an alternative technique for cooking this very affordable and delicious fish, the flesh is very tender and just melts in the mouth. Blanquette is a term usually reserved for veal and the idea is that the meat and butter is not browned at all and usually served with white vegetables, blanquette dates back to the 18th century France. I know that some viewers will no doubt find offence that I'm taking a huge liberty in calling this dish Skate Blanquette but come on guys it's just food isn't it?

Tomato Soup - gastrique - Classic soup technique Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... Tomato soup with gastrique Fresh tomatoes 1K - 2.2lb Tinned tomatoes 2 x 400g - 2 x 14oz Tomato puree 1 tbsp Potatoes 2 medium Medium white onions 2 Celery 2 sticks Garlic 6 cloves Chilli to taste White wine 1 glass Caster sugar 100g - 3.5oz Vinegar 250ml - 0.5 pints Herbs parsley chives Balsamic glaze for garnish

How to make Barnbrack or Barmbrack or Irish tea cake perfect for St Patrick's day Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... Barmbrack recipe makes 900g loaf Dried fruit of your choice 375g - 13oz Cold breakfast tea 250ml - 9 fl oz Irish whiskey 50ml - 2 fl oz Butter for greasing 1 knob Self raising flour 240g - 8.5 oz Brown sugar 125g - 4.5 oz Mixed spice 2 tsp Medium eggs 2

How to make Vichyssoise the classic French chilled soup / Leek and potato soup / potage parmentier https://www.youtube.com/watch?v=vfBvt... check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... Vichyssoise 4 portions Leeks (dark green leaves removed) 2 medium White onions 2 medium Butter 50g - 2 oz Garlic 3 cloves Potato (diced) 200g Parsley 2 tbsp Chicken or vegetable stock 500ml - 0.9 pints - 17 fl oz White wine 200ml - 0.35 pints - 6.7 fl oz MIlk 200ml - 0.35 pints - 6.7 fl oz Double cream 250ml - 0.44 pints - 8.8 fl oz Salt and white pepper to taste Creme fraiche for garnish Chives for garnish

How to make Pierogi, classic Polish and Eastern European dumpling pies, every time I visit Poland I make a beeline for pierogi, I once made the mistake of describing them as like ravioli to my Polish fiance, that was the first and only time LOL. What makes these pierogi so much better than ravioli is that you can finish them in a frying pan with butter yummy. Make pierogi people Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... Mushroom pierogi. Makes 12 to 15 dumplings The pierogi dough Plain flour 175g - 6.2oz Egg 1 med Salt 1/2 tsp Vegetable oil 1 tsp Warm water 65ml - 2.3fl oz For the filling Dried mushrooms 20g - 0.7oz Sauerkraut 100g - 3.5oz Onion 1 med Butter 40g - 1.40z Extra fried onion and bacon for garnish, or soured cream

Granary loaf, so simple to make, this is my go to bread, granary loaf has gorgeous flavour but the lightness from the strong white flour produces a delightfully light loaf. Crunchy crust and perfect with a slab of salted butter. Please give baking your own granary loaf a try Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-... Simple Granary loaf Strong flour 350g - 12.3oz Granary flour 350g - 12.3oz Dried yeast 8g - 0.3oz just under 2 tsp Sea salt 10g 0.35 exactly 2 tsp Warm water 430ml 0.75 pints

Full recipe on my website, here's the link https://www.unclemattscookerylessons.... Do check out Richard's Kitchen, here's the link https://youtu.be/GcNQVrucOO8 Chicken liver parfait, a very decadent pate. I've been making this gorgeous dish for about 25 years now and I still love it just as much today as I did the first time I tasted it. Very similar to a rustic pate in flavour and ingredients the finished mousse has a wonderfully smooth texture and if you like you can cook it to medium rare or well done. I prefer mine to be a little pink in the centre so I cook it until it is just set but has a little wobble before chilling it completely. serve chicken liver parfait with toast and pickles or chutney, some salad leaves and just enjoy the decadent parfait with friends and family.

Full recipe on my website, here's the link https://www.unclemattscookerylessons.com This is my favourite mac and cheese recipe, the original American recipe is not baked and the pasta is cooked in a mixture of milk and water until the pasta is just cooked, then cheese is added and served. This recipe is just simply better, sorry but it is. A cheesy sauce made from a bechamel with a selection of your favourite melting cheeses. Add a little mustard and top with buttery breadcrumbs and you're done. This mac and cheese is very rich so consider serving with salad, and then enjoy the ultimate comfort food

This is one of my youngest daughters' favourite dishes and she asked me to make this for her last lunch with me before going to university. It is a gorgeous comfort food and perfect for when the Autumn comes around. Enjoy!

full recipe on my website, here's the link. https://www.unclemattscookerylessons.... I call this intermediate sourdough because I'm the intermediate, so why would anyone watch a sourdough tutorial by me who has a long way to go before perfecting (it that's even possible) this wonderful craft of baking sourdough bread? Well in my previous video I was a real beginner and wanted to encourage people to have a go, and not to be disheartened if the result wasn't great. So now lets see if my sourdough game has improved and if I can help explain the progress in a video tutorial then maybe I can convince more people to get baking this ancient 5 thousand year old skill. In my previous sourdough video I did the no knead technique which will work with this loaf but I find that kneading the dough for 10 minutes or more improves the finished loaf. As I made this sourdough loaf in the summer the starter yeast got working much faster, so if it's cooler in your kitchen your loaf might not be as fluffy when you're working with it. This is fine and just means after shaping your dough will require a longer proof time, over night in the fridge is ideal. Cooling the dough in the fridge before baking also helps with oven spring as it takes longer for the moisture in the dough to create steam and you're loaf will have a much better rise. here's a link to my previous sourdough bread. https://youtu.be/b-PhhoR74sI here's a link to my starter video https://youtu.be/LGZpR3FZ6gM

a lovely duck supper full recipe on my website, here's the link. https://www.unclemattscookerylessons.... Here's links to my previous duck recipes:

Learn how to make crispy duck scratchings from duck skin. The byproduct of this process is rendered duck fat which you can use for amazing roast potatoes or duck confit. Enjoy!