unclemattscookerylessons

From the Island of Capri comes possibly the most simple but delicious colourful salads. The best quality ingredients are essential as there are in effect only 3 main components - tomato, mozzarella and basil.

This is a technique clip so it doesn't really matter what you decide to add to yours. Of course, cheese and onion is a very nice addition!

I was planning to just use brisket for this recipe then I saw the butcher had some lovely ox cheeks so I decided to use both. Pulled beef is great in a sandwich but my favourite way to enjoy it is in a baked potato.

A hash brown or roost potato is a very popular addition to breakfast or brunch. I recently discovered this technique of forming the grated potato into a mold that can be used as a cup. What better way to use these gorgeous little potato cup than to bake an egg inside?

Aussie dim sims date back to the 19th century, a Chinese settler from Guangdong called William Chen Wing Young introduced the snack. They became very popular with minors from Melbourne, and are nowadays often served up in fish and chip shops as takeaway, served in a plastic bag for a slightly drunk Aussie to munch on on his/her way back from the pub. Aussie dim sims differ from dim sum as they are much larger and more rustic in appearance.

Wonderful Gazpacho, the chilled soup from Andalusia, is world famous and could be thousands of years old, as it has influences from the Moors, Romans and even Ancient Greece. My understanding is that it's a dish that comes out of necessity. Spanish shepherds would take stale bread, vinegar, olive oil and garlic to the hills, they most likely chopped up the ingredients or ground them in a mortar and added water to create the soupy consistency. Vegetables can be added of your liking and the most recognised version of gazpacho contains tomatoes, peppers and onion. Most cooks now use a blender to create a smoother finish and I like to pass mine through a sieve to remove some of. the bits of skin but this is completely up to you, after all this is your gazpacho. The traditional garnish for gazpacho consists of chopped up boiled egg, onion, peppers, tomatoes and ham.

The spices I used for the rub was 1/2 tsp of the following - cajun - cayenne - paprika - celery salt - white pepper - msg - marjoram - powdered garlic and onion. In the UK we get about 4 weeks of hot sunshine if we're lucky, now this doesn't stop us from spending time outside and we often play the game of running inside quickly when the heavens open. So we love a picnic as it's prepared in advance, but BBQ is a different matter. I'm determined to learn more about outdoor cooking and really love this spatchcock technique as it dramatically reduces the cooking time of a chicken. In this case these were baby chickens so only took about 40 minutes in total to cook, and that was using indirect cooking, meaning the coals were on one side so I could cook at a lower temp then finish off these gorgeous birds directly over the coals.

The history of the humble British classic the 'sausage roll' yes I said British so any Americans who think that just because you wrapped a Frank in pastry instead of a roll and called it 'puff dog' doesn't mean it hadn't already existed since the early 19th century in England. Now we could go further back to Roman times and even ancient Greece to find references to meat wrapped in dough but that would be vastly different to what we Brits call a sausage roll. The French also have a claim to around the same time period and maybe we stole it from them but that doesn't matter, it's the fact that we proud Brits have taken this humble snack to our hearts, just like fish and chips where some historian will try to convince you that it comes from somewhere else, well just about everything comes from somewhere else in one form or another, so the sausage roll is ours and that's the end of it OK! There is a well known national baker in the UK called Greggs who produce Billions (probably) of these things every year and it makes up much of their profits, the term "Gregg's dummy' refers to a baby or toddler or even small child being pacified with a sausage roll while mum gets on with her day. Unfortunately the Gregg's sausage roll is horrible, all pale and floppy with grease oozing out of it onto your lovely clean clothes, so if you've had one of these atrocities, then you really haven't got the right idea of what a proper sausage roll is. So I do hope that you give making your own one day, you don't have to make your own ruff puff pastry as some shop bought pre-rolled will work just fine. You can be adventurous and make your own sausage meat or just buy your favourite brand and use those. You can spice them up with any thing you like such as chorizo which I used in this video, harissa paste, curry whatever you like. You can use a vegetarian sausage alternative, the list goes on.

Learn how to make tasty Hollandaise sauce right at home. Enjoy!

Now for my sins I just love chicken skin and rarely take it off the meat, but if you happen to have some chicken skin in this video I show how to turn it into glass like crisps. They are simply irresistible

Here's the recipe for American pancakes Plain flour 310g - 2.5 cups Caster sugar 3 tbsp Salt 2 tsp Baking powder 1 tsp Baking soda 1 tsp Butter milk 600ml - 2.5 cups Unsalted butter 110g - 1 stick - 3.9oz Eggs 2 More butter to cook and finish pancakes Maple syrup Berries or chocolate if you like

Pastéis de nata come from Jerónimos Monastery in Belém, west of Lisbonin the 17th Century, and catholic monks had a glut of egg yolks as they used the whites to stiffen their clothes and clarify wine. So of course like any self respecting monk they came up with an outrageously indulgent pastry. After the liberal revolution of Portugal in 1820 the clerics commisioned the Fábrica de Pastéis de Belém a bakers to continue making these beauties. Queues form around the block of customers waiting patiently to purchase some of these pastries while still just warm and dusted with cinnamon and icing sugar, and they are simply irresistible. Why not have a go at making pastéis de nata and make a cup of coffee into a moment to cherish?

Check out this super quick recipe that is incredibly delicious. Enjoy!

For this chef, there are 3 amazing hot cheese sandwiches. From France there is croque Monsieur, from Wales there is rarebit and from the states the gorgeous grilled cheese. Which is your favorite?

I love it when a recipe is born out of necessity, and the Oklahoma burger is exactly that. During the great depression, meat became very expensive. So Ross Davis, the patron of 'The Hamburger Inn' in El Reno, Oklahoma started adding cheap onions to his diner style burgers, which were smash burgers. He'd put a small patty of beef on the griddle and a stack of shredded onion on top of the patty. When squished together the beef and onion complemented each other so well that it wasn't long before word spread and other El Reno restaurants followed suit. A legend was born!

#shorts #pestoeggs This is the most recent tiktok viral recipe, the idea is that you use pesto to fry eggs in, so no extra oil is required, and it works really well. The original video fries the eggs in pesto and serves them on avocado toast with some ricotta and red pepper flakes. I wanted to add a twist so I used my homemade wild garlic pesto, made some rustic croutons in place of the toast and made a 2 egg omelet with the ricotta and guacamole inside. Turns out this is not a tiktok fad, it's real nice, give it a try why don't ya?

#shorts #boxtypotatopancakes #potato #potatopancakes #pancakes Boxty potatoes Ingredients: 1 cup raw, grated potatoes - 220g approx 1 cup leftover mashed potatoes 1 cup all-purpose flour 2 tsp baking powder 2 tsp salt 2 eggs, lightly beaten 1/4 cup (about) milk to mix Butter or oil for frying https://www.unclemattscookerylessons.... If you love hash browns then give these Irish potato pancakes a try. It's said that they date back to the potato famine and were a way of stretching out the much loved spuds a tad further. There is a rhyme that goes with these stunning little pancakes: Boxty on the griddle, Boxty in the pan, If you can't make boxty, You'll never get your man. Now I'm not looking for a man but I can make a boxty potato pancake and so should you.

#shorts #friedfish #panfriedfish #seabream Pan frying fish can be a bit daunting but follow this method and you can't go wrong. A decent heavy bottomed pan is essential, flimsy cheap pans conduct the heat unevenly and you often burn the edges of the skin before the whole skin had a chance to crisp up. A low heat is also important as the longer you gently cook the skin the less chance of it sticking to the pan. Scoring the skin lightly helps to keep it from curling up in the pan from the shock of heat. Leave it alone for god's sake, let it cook and don't prod and mess with it. Butter makes everything taste better but it also helps to release the skin from the pan if it's stuck, something to do with it bubbling under the fish helps to release it.

Pulled Pork comes from America and is now popular around the world and delights many a wedding guests or any other function where a whole hog is roasted, usually served up in a sandwich with apple sauce or pickles. With my very little research I discovered that it was Spanish settlers who saw native Americans cooking and smoking game over open fires, the smoke helped to preserve the meat and kept flies away too. This could be considered the earliest version of BBQ but I'm sure there are many claims for that, but pulled pork evolved from this technique and whether you're spit roasting a whole pig or slow roasting or smoking a pork shoulder, you will I'm sure love pulled pork.

If you're lucky enough to find some wild garlic in the spring time, then please do yourself a favour and combine it with some butter!

#shorts #sausages #oniongravy My last short video was some seriously sinful buttery mashed potatoes and well the jury is in and sausages with onion gravy is the best friend of mash. In the UK 'bangers and mash' is one of our most loved dishes. The term 'bangers' dates back to WW2 where rationing of meat meant that the humble sausage was very popular as the meat content could be altered with all sorts of other stuff added. The result was that the wartime sausage had a tendency to explode while cooking. I like to braise my bangers with the caramelised onions with cider or beer and chicken stock, this way the sausages absorb the onion flavour and visa versa with the onion gravy getting all sausagey.

#shorts #mash #butteredmash #mashedpotatoes https://www.unclemattscookerylessons.... Yes I know it's a lot of butter and I don't recommend this recipe for every day use, but if you've been to one of those posh restaurants and wondered why their mash or potato puree was so dang nice, then this is why. The method of adding cold butter actually allows for a lot more butter being incorporated into the spuds, I could have got a lot more in and if when beating the cold butter in, the mash breaks and you have a greasy mess, then add a splash of cold milk to fix the broken mash and carry on adding butter. Repeat this method every time and it is possible to end up with a mash which is equal parts potato and butter, so my recipe here is actually quite conservative and low fat isn't it?

#shorts #pansauce #steakdiane #cooking #food Check out my previous short video where I reverse seared this beautiful sirloin steak, while it was resting I made this classic American pan sauce. Maybe steak Diane is a classic for a reason? Here is the recipe for Steak Diane Shallots 3 Garlic 1 clove (opt) Mushroom a handful Dijon mustard 2 tsp Brandy 2 shots Worcester sauce 1 tbsp Double cream or creme fraiche 2 tbsp Brown chicken or beef stock 100ml - 3.4 fl oz Butter a couple of knobs Parsley and thyme Salt and pepper

#shorts #sirloinsteak #reversesear #steak This reverse sear technique definitely works better with a thicker piece of steak so if your making this for 2 then why not select one like this one and carve it up after? I'll be sharing another short video in a few days with the Diane sauce that I served with this gorgeous steak. For me this is a perfect medium rare but for you it might be completely overcooked or undercooked, so if you like yours a little less cooked than this steak, just take it out of the oven when the centre reaches 40c that's 104f. Want it more cooked then take it out of the oven at say 48c 118f. After about 20 years of cooking steaks in hotels and restaurants I stopped stressing about the perfect doneness of a steak, in the UK people generally like their meat more cooked than in France, Spain or Italy so if a Brit asked for medium rare that is most likely medium well in France. I found that as long as the steak was tempered (brought to room temperature) before cooking and then rested for a few minutes at least then I rarely had a steak returned as it would have that lovely pink interior but without blood oozing onto the plate and mixing with the salad or garnish.

The spices and seasonings I used for this super crispy chicken schnitzel are 1/2 tsp of: paprika - garlic powder - onion powder - cajun - celery salt and ground white pepper. I used these because that's what I had in my spice rack, so don't stress about going out to the shop just to stock up on your spices, just you do you ok? The word schnitzel is German and means slice, the next couple of paragraphs I have copied and pasted from ' Holy Schnitzel' here's a link to their website... https://holyschnitzel.com/the-origin-... Schnitzel has managed to conquer the taste buds of many people around the world, and you can easily find this dish in most European restaurants nowadays. As far as the origins of schnitzel go, there are many sources dating back in time which mention the process of tenderising pieces of meat by pounding out the slices. The process would then continue with the meat being dredged in breading and then fried. This method of cooking dates as far back as the 1st century BC, and was mainly done in Europe. When you fast forward to the Middle Ages, schnitzel by then had managed to become extremely popular. Not only was it well loved in Germanic lands, but also Northern Italy and present day Austria. An important fact to note that the main meat used was veal – also known as wienerschnitzel. In the 1850s, many Germans immigrated to Texas. Beef was more widely available than veal or pork, so German immigrants began incorporating beef in their schnitzels rather than pork or veal. Since beef was not as tender as pork or veal, pounding out beef began to be the new norm when making schnitzel