unclemattscookerylessons

#shorts Love these little prawn or shrimps sesame toasts, so simple to make and so dang tasty the recipe Prawn sesame toast - raw prawns 200g - 1 garlic clove - 1 tsp grated ginger - 1 tbsp chopped spring onions - 1 tsp soy - 1 egg white - 1 tsp sesame oil - sesame seeds - 12 small bread rounds - oil for frying

Learn how to make chicken wings in this fast and easy recipe tutorial. Enjoy!

Japanese soufflè pancakes are just so light and fluffy and absolutely lovely. Learn how to make this delicious treat in this simple recipe tutorial. Enjoy!

Full recipe and more on my website, here's the link https://www.unclemattscookerylessons.... incredible crunchy and cheesy Croque Monsieur and Croque Madame These gorgeous French cheese and ham toasted sandwiches originated in Paris around 1910 and are to this day a staple of cafés and bistros around the world. For me these hold their own against the American Grilled cheese and even the amazing Welsh Rarebit. I think the addition of bechamel sauce elevates this snack to another level of yumminess. The Croque Monsieur translates roughly to Mr crunchy or crispy and the addition of a fried egg converts it into Croque Madame or Mrs crunchy.

Full recipe and more on my website, here's the link. https://www.unclemattscookerylessons.... Authentic Roman spaghetti carbonara It is believed that Spaghetti carbonara originates from Lazio Rome, dating back to 1839. The name is thought to come from carbonaro which translates as 'charcoal burner' as it was popular with charcoal workers. In the US the dish has been referred to as 'coal miners spaghetti' There is a family of dishes from Rome including pasta with bacon, cheese and pepper, including pasta alla gricia. The modern version of this recipe uses bacon instead of guanciale or pancetta when you just can't get hold of guanciale which is cured pig jowl, also many chefs now prefer to use egg yolk but in this recipe which I believe to be authentic I use the whole egg. I do hope you give my spaghetti carbonara recipe a try.

Everyone loves tartare sauce with fish and chips, the Tartar's were an ancient Russian tribe where the name is believed to be attributed from, however the real origins are not clear at all. Early records show recipes of tartare sauce being served with steak tartare but nowadays it is really only served with fish. to make tartare sauce you first need to make mayonnaise then add chopped shallot, capers, pickles and herbs, those herbs should be parsley, tarragon and chervil. I do hope that you give my tartare sauce a try.

full recipe and more on my website, here's the link https://www.unclemattscookerylessons.... French onion soup originates unsurprisingly in France in the 18th Century, legend has 2 competing theories both including King Louis XV (15), theory 1 says that while out deer hunting they returned to the hunting lodge only to discover some rather are cupboards. They only contained onions, some butter and champagne, they got creative and hey presto the origins of French onion soup was discovered. Theory 2 has Nicolas Appert the inventor of canning cooking this amazing onion soup topped with bread and cheese for Duke of Lorraine on his way to visit his daughter Queen Marie, wife of King Louis XV. He was so amazed by the broth that he visited the kitchen still in his night clothes to get his hands on the recipe. I like both stories and either way the French when they put their minds to it are capable of coming up with some quite decent food I suppose? I hope you give my French onion soup recipe a try

the full recipe is on my website, here's the link. https://www.unclemattscookerylessons.... lemon tart a luxurious lemon cream filled pastry, the history of lemon tart is not well known, my little research suggests that the origin would be the south of France in the 18th or 19th century when lemons were first grown. Some suggest that it could be inspired by the Florida classic key lime pie, who knows? Either way this lemon tart recipe uses a blind baked sweet pastry case, with the lemon cream filling baked slowly in the pastry case which differs from a lemon curd tart, where the lemon curd is cooked separately and poured into the pastry case.

For the full recipe and more please follow this link to my website. https://www.unclemattscookerylessons.... Split pea and ham soup, the perfect winter warmer, I assumed that pea and ham soup was a British classic but after a quick research it would seem that the humble pea soup dates back to at least 500BC to ancient Greece where street vendors would sell soups made from dried cultivated peas at the road side. The technique of using dried peas to make soup has been popular all over the world, perhaps combining a ham bone to the pot and then scraping off the scraps of ham when they are tender and adding them to the finished soup is the British contribution to this the most comforting of winter warming treats? Either way split pea and ham soup is one of my absolute favourites and I hope you will give this one a try.

Egg fried rice is a leftover's dish, the rice is definitely better when it's at least 1 day old and really dry. If you're making cooking rice especially for egg fried rice then, after boiling the rice do not rinse under cold water, just spread it thin on a plate and let it steam dry and leave it in the fridge for a minimum of a couple of hours. Add cooked chicken pork or prawns to your egg fried rice, mushrooms or onions, as long as you have eggs and rice it will be gorgeous!

Full recipes on my website, here's the link https://www.unclemattscookerylessons.... Ox Cheek Ragu, a classic Italian meat sauce, a few weeks back I uploaded an authentic Bolognese recipe and I carefully followed the rules by omitting garlic, herbs and stock. For this ox cheek ragu recipe I wanted to showcase a fantastic cheap cut of beef 'the cheek'. A cow grazes all day and this makes it's cheek very tough with sinues running through the muscle, this makes it very tough and requires several hours of gently cooking to tenderise it. There isn't actually much work involved for the cook, but you cannot rush it, so take time to get the cheeks browned then combine with sofrito, wine and tomatoes and real slow cook it until those tough sinues break down and the resulting flavour punch and gorgeous gelatinous texture is to die for. I also made a fresh wild garlic fettuccine to go with this ox cheek ragu, let me know if you would like to see more homemade pasta recipes.

Full recipes on my website, here's the link https://www.unclemattscookerylessons.... These super savoury zingy preserved or confit lemons are well known from Morocco and North African cooking, the history dates them back to the 18th century and are very popular in South Asia. The tajine or tagine is a terracotta or stone cooking pot with a chimney that are usually used to cook these wonderfully fragrant stews of meat and vegetables, the chimney allows some steam to escape but some water vapour drops back into the bubbling stew below. Preserved or confit lemon are used in just about all the savoury stews that come from Morocco and I hope you consider preserving your own as the process is incredibly simple. You just need lemons, salt and a few weeks for the fermentation to take place. You can keep preserved or confit lemons in your fridge for up to a year and maybe more.

Traditional Bolognese sauce with homemade Pappardelle Full recipe on my website, here's the link https://www.unclemattscookerylessons.... There are many people who believe that Bolognese sauce isn't even a thing, 'it's a rugu isn't it? Bolognese is just a convenient name used outside of Italy, right?' I thought that as well until I discovered a great Youtube channel called Vincenzo's plate, Vincenzo cooks all things Italian but even better he makes videos where he brings in experts from the exact region of the dish to explain what is authentic or not. So I am very - no - reasonably- no a bit confident that the recipe I used in this video is the real deal. If this video gets enough views there is bound to be outraged people saying that there Mama or Nona did it differently and to them they have the authentic recipe, but the house next door adds a little garlic or herbs or stock or however many ingredients they prefer. Bolognese sauce comes surprisingly from Bologna from the 18th Century, ragout is a French term used for chopped meat braised with vegetables and in this case the Italians borrowed from the French. No doubt they simplified it though as the French have a tendency to over complicate recipes (I should know I trained in enough French restaurants). The combination of Bolognese sauce with spaghetti is very popular in the UK to the point where some people will not realise that it isn't British, according to the purists Spaghetti should not be used to accompany Bolognese sauce for err reasons? But is probably the result of Bolognese being such a well known Italian sauce and spaghetti being the most well known pasta. In this video I also make pappardelle from scratch hopefully to give confidence to viewers to a go at making their own.

For the full recipe follow this link to my website. https://www.unclemattscookerylessons.... The modern version of pizza dates back to late 18th or early 19th century in Naples and South Italy, however the word pizza can be traced back to Roman times and is thought to have evolved from focaccia bread with toppings. As an Englishman I don't claim to have in-depth knowledge of the different kinds of pizza, but I understand that in WW2 American servicemen fell in love with pizza while in Italy and it's popularity exploded back in the US upon their return. In Chicago or New York they'll dispute the depth of a pizza. For me I like a thin crust and preferably baked in a very hot wood fired pizza oven, but who has one of those eh? So when I first saw my Youtube friend 'Food Lust' make a pizza in a cast iron pan then I had to try this thing. So it seems that by starting the cooking of your pizza over a flame to get that gorgeous toasty crust before transferring into your domestic oven on it's highest setting will result is a pretty dang decent pizza. Is it as authentic as the one from your favourite pizza restaurant? No but not bad at all.

Full recipe on my website, here's the link. https://www.unclemattscookerylessons.... Classic chocolate fondant, indulgent luxurious chocolate heaven My initial research (wiki) suggested that the chocolate fondant was most likely French but with a New York chef arguing that he created it, and that is what I suggest in my narration. Then I found this little story which I'll paste below with the most beautiful love story tainted with sadness so I now don't care who invented this decadent seductive pudding. Chocolate fondant, a famous French dessert, was created by Michelin chef Michel Bras in 1981. Fondant au chocolat, which means "melted chocolate", is a small chocolate cake with soft outer layer and mellow hot chocolate paste inside. The key to this cake is the baking temperature and time. It needs to use high temperature and short baking time to achieve the effect that the external cake structure has been formed, but the internal is still liquid. Chocolate fondant was born in the town of Aubraque in south central France. During a family skiing activity in winter, Michel and her family met with extremely bad weather. When they got home, they sat around quietly and cooked hot chocolate. Slowly, thanks to the heat and cocoa powder, Michel's and her family's tongues revived, the dull air was swept away by laughter, and their emotions warmed up. And this "desire for warmth" was deeply engraved in his mind, which became the inspiration source for his future creation of chocolate fondant. However, because of people's love for chocolate fondant, it also has a very appropriate romantic story to complement the taste! A skilled French dessert teacher fell in love with a girl from a famous family in Paris. They fell in love with each other but couldn't be together because of their different stations in life. Later, the girl married the son of the local Duke at the arrangement of her parents, and the young dessert teacher was invited to make dessert for the wedding banquet. It was at the wedding banquet that he created the "foudant au chocolat". All the guests at the banquet smiled and praised the magic and beauty of the cake after tasting it, but the bride alone wept, because only she could understand the "hot love" contained in the cake.

This recipe comes from Paul Hollywood, so here's a link to his recipe https://www.bbc.co.uk/food/recipes/en... Here's a link to my website https://www.unclemattscookerylessons.... English muffins are so popular, they date back to the 10th Century and maybe not English but Welsh and can be confused with another classic British griddle cake the crumpet. But for me they are significantly different, in fact I have previously produced a video for crumpets and those are made from a foamy yeasty batter, while these English muffins are more of an enriched bread recipe that is gently cooked in a skillet. Samuel Bath Thomas moved from Plymouth England to New York in 1874, he opened the Samuel Thomas bakery in Manhattan and made the 'English Muffin' famous. There will be historians who dispute this and who knows I could be completely wrong, but does the history of a recipe matter that much when the delightful nooks and crannies that come from the fork splitting and then the toasting of said muffin, followed by ham a poached egg and hollandaise sauce are just so dang delicious?

for the full recipe please go to my website, here's the link. https://www.unclemattscookerylessons.... Gnocchi pronounced 'no key' are little dumplings they are most commonly made using potato with egg and flour, but some types use semolina. gnocchi is no as popular as pasta but I do recommend that you try it as they really are a treat. For this recipe I wanted to utilise the wild garlic that i foraged recently and thought that the gnocchi would work perfectly and I wasn't disappointed at all.

full recipe on my website, here's the link. https://www.unclemattscookerylessons.... Italian Pork Ossobuco I couldn't find very much information about the origins of this wonderful Italian Milano dish, ossobuco, other than it translates to bone with a hole, which refers to the cross section leg bone in the centre of this collagen packed shank. In the centre of the bone is delicious bone marrow which most people relish when they eat this tender fall off the bone meat. I know it origins are from Milan but I have no idea how old the recipe is, sorry. Browned and then braised with red wine, tomato and sofrito (celery, onion and carrot), the flavour from the marrow as it slowly cooks makes the braise irresistible, in this recipe I serve this pork shank with soft creamy polenta and gremolata, which for me is the perfect garnish. I do hope you will give ossobuco a try, if you can get veal shanks from your butcher then those are preferable but in the UK veal is not so popular so these small pork shanks are a fine alternative.

Full recipe and more on my website, here's the link. https://www.unclemattscookerylessons.... Ultimate Chicken Kiev, luxurious garlic butter stuffed crispy chicken. The true origins of chicken Kiev are unclear, there are claims by Russia, Ukraine and France. Te likely truth is that it actually comes from Russia, but the Ukrainians added garlic butter. It could have been a French chef called Nicolas Appert. Either way it matters not as the combination of succulent garlic butter flavoured chicken breast with a crispy breaded coated crust is well rather nice. I hope you give making yur own chicken Kiev a try, you won't be disappointed.

Full recipe and more on my website, here's the link https://www.unclemattscookerylessons.... Simple, tangy and crunchy homemade pickles, if you love shop bought pickles then you will be blown away by the pickles you can simply make at home. This is an ancient technique for preserving fruit or vegetables while they are plentiful to last through the winter months. This recipe is not challenging at all and you can prepare a fantastic variety of colourful, crunchy and tangy pickles in no time at all.

Please see below links to Jim and James whole chicken recipes, and why you're there why not subscribe too. https://youtu.be/cEMS10ok6Pg https://youtu.be/vphJjzGrQyI Full recipe and more on my website here's the link.https://www.unclemattscookerylessons.... Chicken Galantine the classic French technique for boning out a whole chicken. Marco Gavio Apicio, a bon vivant Roman patrician of the age of Tiberius, in his famous collection of gourmet recipes "De Re Coquinaria", handed down to us a recipe for "Stuffed Chicken" served at the superb banquets of Lords. The term galantine is not just for chicken, as it is more about the technique or removing the carcass of the animal while keeping the skin and flesh in one piece, they are usually filled with a stuffing or farce (forcemeat) and then either poached or roasted. Galantine can be served hot or cold, and is a real display of the skilled chef. Having said that if I can do it so can you.

The full recipe is available on my website, here's the link. https://www.unclemattscookerylessons.... Homemade Scotch eggs, irresistible crunchy egg picnic snacks, there are a few claims for the original Scotch egg, I wrongly assumed that they came from Scotland but the most likely scenario is that Scott's guards based in Wellington Barracks London, took a liking to these egg and sausage snacks and the Londoner's gave them their name. Fortnum and Mason created a boiled egg dish with sausage meat and sold them in hampers, Mrs Beeton later added a layer of breadcrumb to these beauties which at the time were popular as a dinner dish with gravy. The inspiration for Scotch eggs may come from Indian Kofta (meatballs). Whichever is true I think you will love them, and I wanted to recreate the trio of Scotch eggs that are sold on the deli counter at the supermarket that I work for, I hope i did them justice. If you decide to have a crack at them please let me know how you got on.

For full recipe and more please follow this link to my website. https://www.unclemattscookerylessons.... Gravadlax or gravlax? It's Swedish and lovely. Definitely one of Swedens most famous food contributions to planet earth, and actually quite simple to make. This recipe is so easy to follow and all you really need is time. Gravadlax or gravlax translates to buried in the ground as that is how it was originally made by digging a hole in the ground and covering it with bark in the 14th century, the salmon would ferment and would have stunk to high heaven, thankfully over time salt became cheap and easier to get hold of and salt cured gravadlax or gravlax evolved. I do hope you give my gravadlax or gravlax recipe a try.

for full recipe and more please follow this link to my website. https://www.unclemattscookerylessons.... rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all. In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.

For the full recipe and more follow this link to my website. https://www.unclemattscookerylessons.... A classic English pork, chicken and cranberry pie, the now very popular pork pie dates back to medieval times and could be sweet or savoury. The specific hot water pastry is crucial, it is simple to make as you just combine lard (pork fat) and water, bring to a boil then stir into plain or AP flour. This pastry should be worked with while still slightly warm. The term hand raised pie relates to the original pork pie where a 'dolly' a type of thick rolling pin is placed over a disk of the pastry and the maker uses their hands to raise the pastry up the sides of the dolly, these are then left uncovered in a fridge to harden, they are then filled with the meat, covered with a pastry lid and baked. This Cranberry topped version is very popular in the UK around Christmas time, they often contain some turkey and ham as well as chopped pork. My recipe for pork and cranberry pie sticks close to the classic method and I use a reduced chicken stock which is highly jellyfied, you can always dissolve a leaf of gelatine into your stock. The hot jelly is poured over and around the cooked pie which creates the classic layer of jelly between the pastry and the meat. I do hope you will try my pork and cranberry pie recipe.