unclemattscookerylessons

For full recipe and more please follow this link to my website. https://www.unclemattscookerylessons.... Great kitchen hack with left over roast duck, duck boulangère. Boulangère is a classic French peasant dish using sliced onions, potatoes and usually chicken stock, in the recipe I use up a left over roast duck to make stock and built layers of potato, onion and duck meat, then baked it with the duck stock. The result is fantastic, comfort food at it's best. I do hope you will give duck boulangère a try.

Full recipe on my website please follow this link. https://www.unclemattscookerylessons.... Succulent roast duck with braised red cabbage and gravy, no real history lesson here as people have been roasting birds since forever. I happen to adore roast duck but this is a fairly recent thing for me as the fine dining chef in me believed adamantly that the breast should be served pink while the legs must be slowly confit, therefore how can a whole roasted duck be any good. Well as it turns out the roasting process if done right renders the fat to leave the breast meat incredibly juicy and the legs as tender as the confit style. Cooking any meat on the bone obviously helps to keep it moist and tender. My good lady is a big fan of red cabbage so it is obligatory that any duck dish must be accompanied by and spiced braised red cabbage which is perfect with an array of spices and the sweet and sour combination of sugar and vinegar. to finish this amazing roasted duck and red cabbage I also make a flavour packed gravy or 'jus' if you want to be al posh?? I hope you give my roast duck with braised red cabbage and gravy a try.

For the full recipe and more please follow this link to my website. https://www.unclemattscookerylessons.com/ The original Buffalo wings recipe and drums, in 1964 Teressa Bellissimo from the Anchor bar in Buffalo New York State created a quick snack from chicken wings dipped in a chilli sauce and served with celery sticks and a blue cheese sauce. The recipe was a hit with her son and his friends and so Buffalo wings were born. Back in the 60's American's were neglecting wings and legs for the less tasty breast meat, therefore wings in particular were a very low cost by product and this amazing snack meant that bar owners could serve these up either free or very cheap to their guests who would intern spend more money on drinks as the wings were both spicy and salty, win win. In the 90's with the explosion of sports bars showing American football the popularity of Buffalo wings sky rocketed, there are many interpretations of wings with hot sauce but Buffalo wings are the original and in my opinion the best. I do hope you give my buffalo wings and drums a go?

For the recipe and much more on my website please follow this link. https://www.unclemattscookerylessons.com The crispiest and juiciest Chinese style crispy pork Sui Yuk, I'm not sure how old crispy pork is as I couldn't find reference to early written recipes so as China is the oldest country in the world, let's assume it's well old eh? In Hong Kong it is said that for a movie premier they would sacrifice a pig and use this hot roasting method to appease the god critics to get favourable reviews? The secret to the crispy skin is to make thousands of tiny holes in the skin to allow the fat below the skin to rise to the surface and fry there, leaving a super thin and crispy layer of crackling and none of that unpleasant fatty flesh under the skin, so win win there. You will also need to make sure the surface of the skin is as dry as possible and to achieve this it should be air dried and a combination of vinegar and bicarb of soda will help with this. I do hope you give my crispy Chinese pork or Sui Yuk a try.

For the recipe and much more please follow this link to my website https://www.unclemattscookerylessons.... Bubble and squeak is an odd name for a delicious dish but it's British and we're a bit weird aren't we? This dish dates back to the 18th Century in Great Britain and originally it utilised left over roast beef with cabbage, fried up with lard until all lovely and crispy. Nowadays bubble and squeak is usually prepared with potatoes, cabbage and basically whatever other left over veggies you have from yesterdays roast. The switch to potato for bubble and squeak happened because of rationing in WW2 where beef was a luxury we couldn't afford. The bubble is the sound the bubbling lard in the frying pan and the squeak is because cabbages are squeaky. I do hope you enjoy my bubble and squeak recipe.

For full recipe and more please follow this link to my website. https://www.unclemattscookerylessons.com Iced Martini Parfait, a tribute to the late Sir Sean Connery. Iced parfait's are French and translates 'perfect'. Iced parfait is a type of ice cream that doesn't require an ice cream churner, as the fats, eggs and alcohol prevent ice crystals from forming to achieve a delicate smooth texture. I decided to make a tribute to the late Sir Sean Connery and what better way than including his famous martini into this Iced martini parfait. I do hope you have a try at making my iced martini parfait, but if you don't like martini you can add different fruit or chocolate flavours.

Braised lamb shanks, tender fall off the bone lamb shanks, lovely. Braising is a cooking technique originating in France and popularized in the 19th century, the idea is to take a tough cut of meat with lots of collagen that required a long slow cook. First the meat is browned before combining with liquid usually stock and wine with some stock vegetables, covered with a lid and cooked on a low heat for several hours. If you do not have a decent pot with a fitted lid then you can use a roasting tray covered with aluminum foil. Braised lamb shanks are a really popular cut for this many a restaurant of bistro and now for dinner parties at home, braised lamb shanks not only taste fantastic but they look great to. I hope you give my braised lamb shank recipe a try.

Please follow link to my website for full recipes to my videos. https://www.unclemattscookerylessons.... Decadent Broccoli, spinach and 3 cheese quiche, everyone knows quiche is French right? Well seems it is Ze Germans who got there first with a flan called Kuchen made with a bread crust instead of pastry. But wait just a second the English (my lot) have recipes dating back to the 14th Century for a pastry tart filled with eggs and cream so we win yay! Wo wo just a minute looks like the Italians have the same recipes dating to the 13th Century Urgh! Either way it doesn't matter quiche is just perfect for a buffet or a lazy lunch, my quiche has a savoury custard filling with milk and cream, I find that is the best balance of richness without being well too rich. In this quiche recipe I combine broccoli and spinach with a blend of 3 cheeses, gouda, gruyere and gorgonzola but that's the best thing about quiche as you can add so many lovely combinations of flavours, or just go for the classic quiche Lorraine which is from North East France next to Alsace which borders Germany and maybe explains why the similarity in regional foods? Anywho I hope you give my quiche recipe a try. check out my first novel. https://www.amazon.co.uk/KAT-Matthew-...

A very Scottish soup, Cullen skink, creamy smoked haddock, potato and onion broth. From the fishing village of Cullen in Morayshire North Scotland comes Cullen Skink, very similar to the North American Chowder it uses un-dyed smoked haddock also known as finnan haddie. Cullen skink is ideal if you're celebrating Burns night, St Andrews day or the very rare occasion that the Scott's actually beat England at anything LOL (joking don't get triggered) I hope you enjoy my Cullen Skink recipe Follow this link to my website for recipe and other interesting things. https://www.unclemattscookerylessons.com

Stunning autumnal pumpkin risotto with brown butter and sage. Risotto is an Italian classic and for a very good reason, it is simply delicious. The arborio or carnaroli rice are short, plump grains and perfect for absorbing stock. The technique for constantly stirring risotto results in a creamy texture but the rice still holds some toothsomeness. In this pumpkin risotto I use a pumpkin puree as well as some roasted pumpkin for added texture, a brown sage butter compliments the pumpkin risotto perfectly. I do hope you give my pumpkin risotto recipe a try, I know you'll love it.

Indulgent Tartiflette, incredible French comfort food with onion, potato and reblochon cheese. Tartiflette is one of those classic and much loved Alpine dishes so popular with winter sports lovers, that I was surprised to discover that it is not ancient from the Middle Ages, no it was created in the 1980's. The super stinky and tasty cheese Reblochon from the Savoire region in the French Alps was not selling so well, so the Reblochon board put their heads together and came up with this masterpiece. Well done the French for yet another spectacular dish, comfort food at it's very best. I do hope that you will give my tartiflette recipe a try. have a look at my website for recipes and more unclemattscookerylessons.com

if you can't be bothered to plunge your tomato in a pan of boiling water and then refresh them in iced water, why not try this technique with a blow torch?

full recipe and more on my website, here's the link https://www.unclemattscookerylessons.com hot cross buns - Easter - seasonal food - sticky buns, amazing Easter buns, hot cross buns are a sticky bun with a cross that honours the sacrifice that Jesus made. These hot cross buns are just too good to only enjoy at Easter though so get some hot cross buns baking all year round

Better than a baked potato, a Hasselback potato created in Sweden allows extra flavors to penetrate. Give Hasselback potatoes a try!

Slow cooked breast of lamb is succulent and delicious. You cannot rush breast of lamb. If you do it will be horrible ,so take your time add some herbs and tomatoes. Slow braise this incredibly cheap cut of lamb for a delicious meal!

The full recipe and more on my website, here's the link. https://www.unclemattscookerylessons.com Classic Fish and chips - beer batter - chunky chips - French fries - mushy peas - beef dripping - perfect for St Georges day, This is the dish that all tourist visiting the UK have to have, the iconic fish and chips is still the most popular dish here. In this recipe I use beer for the batter and beef dripping for the deep frying, give beer battered fish and chips a try at home,

For the full recipe and more please follow this link to my website. https://www.unclemattscookerylessons.... The original Buffalo wings recipe and drums, in 1964 Teressa Bellissimo from the Anchor bar in Buffalo New York State created a quick snack from chicken wings dipped in a chilli sauce and served with celery sticks and a blue cheese sauce. The recipe was a hit with her son and his friends and so Buffalo wings were born. Back in the 60's American's were neglecting wings and legs for the less tasty breast meat, therefore wings in particular were a very low cost by product and this amazing snack meant that bar owners could serve these up either free or very cheap to their guests who would intern spend more money on drinks as the wings were both spicy and salty, win win. In the 90's with the explosion of sports bars showing American football the popularity of Buffalo wings sky rocketed, there are many interpretations of wings with hot sauce but Buffalo wings are the original and in my opinion the best. I do hope you give my buffalo wings and drums a go?

full recipe and more on my website here's the link. https://www.unclemattscookerylessons.com/recipe hot cross buns - Easter - seasonal food - sticky buns, amazing Easter buns, hot cross buns are a sticky bun with a cross that honours the sacrifice that Jesus made. These hot cross buns are just too good to only enjoy at Easter though so get some hot cross buns baking all year round

Spago is a classic Italian seasoning for chicken. Ballotine is a French term for describing a rolled up ballot paper. With spago seasoning the garlic is first cooked to make the flavour more mellow. This, combine with herbs, creates the most delicate of flavours. Give chicken spago a go and you won't be disappointed!

Diane sauce is traditionally served with steak and is a classic pan sauce. This classical French sauce Diane comes from Auguste Escoffier, the grandfather of French cuisine. Sauce Diane is a flambè sauce and would traditionally be prepared table side by a specialist waiter or 'chef de rang'.

The original classic aioli doesn't have any egg yolks and the emulsion is achieved by combining just garlic and olive oil. Enjoy!

Full recipe on my website https://www.unclemattscookerylessons.com how to make pissaladiére a wonderful French pizza with onions anchovy and olives

Hake with Spanish chorizo and bean stew - pan fried hake. Hake is the lesser know cousin of cod, but for me far superior to any of the cod family. Hake's flavour is very delicate and the flesh beautifully flakey. No wonder the Spanish love hake, because they clearly love good food. This hake recipe is not a classic but is influenced by typical Spanish ingredients. I hope the next time you see hake in your fishmongers shop that you will give it a try.

full recipe on my website here's the link https://www.unclemattscookerylessons.com SPICE UP YOUR NUTS! Use any variety of nuts that you like, combine a little egg white to help your spice blend stick to them, heat them in a low oven and you will have the crunchiest nuts in town. Your neighbours will admire your nuts. Give spicing up your nuts a try and it's a very useful way to use up unwanted egg whites.

full recipe on my website here's the link https://www.unclemattscookerylessons.com reverse seared tomahawk ribeye steak and red wine pan sauce