- Видео 266
- Просмотров 2 185 690
Uncle Matt's Cookery Lessons
Великобритания
Добавлен 21 май 2018
I've been a chef since the early 90's and recently retired my apron and left the hot and busy kitchen to younger ambitious chefs, I still love to cook though so have decided to create my own channel and hopefully my videos will be useful to amateur and professional cooks.
Secrets to Achieving Perfect Crisp Fish Skin
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Have you ever tried to pan fry fish with it's skin on and been disappointed when the skin sticks to the pan? I have too, busy restaurants can afford to buy new non stick pans regularly but who can at home?
This technique really works, just some baking parchment in your pan, a little oil, butter, salt and pepper. And maybe some garlic and herbs. Sit over a low heat and just wait for the skin to crisp perfectly and it will loosen from the parchment paper, EVERY Time!
This is a revelation to me as even with 30 years of experience cooking fish, I still have difficulty with a battered old pan. My only insistence is ...
Have you ever tried to pan fry fish with it's skin on and been disappointed when the skin sticks to the pan? I have too, busy restaurants can afford to buy new non stick pans regularly but who can at home?
This technique really works, just some baking parchment in your pan, a little oil, butter, salt and pepper. And maybe some garlic and herbs. Sit over a low heat and just wait for the skin to crisp perfectly and it will loosen from the parchment paper, EVERY Time!
This is a revelation to me as even with 30 years of experience cooking fish, I still have difficulty with a battered old pan. My only insistence is ...
Просмотров: 242
Видео
Risotto Milanese: A culinary masterpiece
Просмотров 5693 месяца назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Risotto dates way back the the 16th Century in Milan, a painter liked to use the spice in his paintings. A friend joked that he loved it so much that he'd probably use it in food. Little did they realise just how tasty it could be. Risotto Milanese Carnaroli or Arborio rice 200g - 7oz White onion chopped 1 Unsalted ...
Pommes Anna: A French Culinary Masterpiece
Просмотров 8175 месяцев назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Pommes Anna Maris piper or king Edward pots 3 medium Unsalted butter 150g / 5oz Thyme a few sprigs Salt and pepper to taste Parmesan cheese (opt) 100g / 3 oz Pommes Anna was created in the mid-19th century by the chef Adolphe Dugléré at Café Anglais in Paris. It was most likely named after Anna Deslions, one of the ...
Game Terrine AKA Pâté de Campagne
Просмотров 5756 месяцев назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Learn how to make the perfect game terrine with this simple and delicious recipe! Using ground pork belly adds a succulent touch to this traditional French dish. Impress your guests with this easy-to-follow tutorial. Game terrine recipe Guinea fowl 1 = 450g / 1lb Partridge breasts 4 = 220g / 1/2 lb Minced pork belly...
Chicken Fricassee, a Sumptuous French classic recipe
Просмотров 1,5 тыс.6 месяцев назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Indulge in the delicious flavors of chicken fricassee, a sumptuous French classic recipe. Learn how to make this flavorful dish step by step in this video, with ingredients and cooking techniques straight from France. Bon appétit! Chicken fricassee Bone in chicken thighs 6 Diced onion 1 Chopped garlic 3 cloves Slice...
Bordelaise Sauce: Fool Any Food Critic with This Cheats Technique
Просмотров 9956 месяцев назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Cheats Bordelaise sauce Bordeaux wine 1/2 bottle approx Chopped shallots 3 Thyme a few sprigs Reduced brown chicken stock 150ml - 1/4 pint Unsalted butter a knob Impress your guests and fool any food critic with this simple technique for making Bordelaise sauce with brown chicken stock. In this video, we'll show you...
The secret to making the most flavorful brown and white chicken stock
Просмотров 2,2 тыс.6 месяцев назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A White chicken stock Chicken carcass 3 Onion or shallot 2 or 3 Garlic 0.5 bulb Celery 1.5 sticks Carrots 2 Leeks 1/2 Herbs bay / rosemary / thyme / parsley Black pepper corns 10 Brown chicken stock Chicken carcass 3 Onion or shallot 2 or 3 Garlic 0.5 bulb Celery 1.5 sticks Carrots 2 Leeks 1/2 Herbs bay / rosemary / t...
Fondant Potatoes, a French classic
Просмотров 3,8 тыс.7 месяцев назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A my chicken stock video link ruclips.net/video/aeW27QlascU/видео.htmlsi=8DYqPqc99Qk-NZDn Fondant Potatoes recipe Maris piper or russet potatoes 3 large or 6 medium Unsalted butter 125g / 5oz Chicken or veg stock 200ml / 8 fl oz Squished garlic 3 cloves Thyme a few sprigs Pre heat oven to 190c / 375f Peel and cut the ...
Why these crushed new potatoes will amaze your Thanksgiving guests
Просмотров 1 тыс.10 месяцев назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Crushed new potatoes New potatoes 1k / 2.2lbs Extra virgin olive oil 200ml / 3/4 cup approx Red onion 1/4 Capers 1 tbsp Gherkin (chopped) 1 tbsp Dijon mustard 1 tsp Diced tomato 2 Chopped parsley 2 tbsp Lemon juice 1 Salt and pepper In this video, we're sharing a classic French recipe for crushed new potatoes, or éc...
duck confit, a classic French bistro dish
Просмотров 22 тыс.Год назад
Check out my first Novel www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A Here's a link to the duck scratchings and rendering duck fat video. ruclips.net/video/ojaajm8Bivk/видео.html In this video, we'll be taking a look at duck confit, a classic French bistro dish that is native to Gascony in France. Duck confit is a useful technique for preserving meat without a fridge, and is perfect f...
Mastering Beurre Blanc: The Ultimate Guide
Просмотров 1,5 тыс.Год назад
Mastering Beurre Blanc: The Ultimate Guide
Lemon Posset a classic English dessert
Просмотров 1,5 тыс.Год назад
Lemon Posset a classic English dessert
Moules Marinières the French Bistro Classic
Просмотров 637Год назад
Moules Marinières the French Bistro Classic
Incredible Filo Pastry Cups - It's Easier Than You Think!
Просмотров 1,6 тыс.Год назад
Incredible Filo Pastry Cups - It's Easier Than You Think!
Sicilian whole orange and almond cake
Просмотров 9 тыс.Год назад
Sicilian whole orange and almond cake
Celeriac Remoulade is Better than Coleslaw
Просмотров 1,9 тыс.Год назад
Celeriac Remoulade is Better than Coleslaw
ROASTED WHITE CABBAGE: A Humble Vegetable That's Suddenly Becoming a revelation
Просмотров 3,5 тыс.Год назад
ROASTED WHITE CABBAGE: A Humble Vegetable That's Suddenly Becoming a revelation
How to Make Cafe de Paris Butter - The Best Compound Butter Recipe
Просмотров 7 тыс.Год назад
How to Make Cafe de Paris Butter - The Best Compound Butter Recipe
homemade butter, makes everything btter
Просмотров 1,9 тыс.Год назад
homemade butter, makes everything btter
Make Branston Pickle - the traditional British pickle that everyone loves!
Просмотров 10 тыс.Год назад
Make Branston Pickle - the traditional British pickle that everyone loves!
The Best Lancashire Hot Pot Recipe You'll Ever Try
Просмотров 9 тыс.Год назад
The Best Lancashire Hot Pot Recipe You'll Ever Try
Make keto pastry like a pro with this easy recipe!
Просмотров 6 тыс.Год назад
Make keto pastry like a pro with this easy recipe!
Poached Salmon - The Perfect Technique that Works Every Time
Просмотров 2,3 тыс.2 года назад
Poached Salmon - The Perfect Technique that Works Every Time
Bean Salad - You Never Knew How Good It Could Be
Просмотров 1 тыс.2 года назад
Bean Salad - You Never Knew How Good It Could Be
What is Shakshuka? The Most Delicious Middle Eastern Dish
Просмотров 4 тыс.2 года назад
What is Shakshuka? The Most Delicious Middle Eastern Dish
Keto Bechamel Sauce - Delicious, Easy, Creamy and Low Carb
Просмотров 12 тыс.2 года назад
Keto Bechamel Sauce - Delicious, Easy, Creamy and Low Carb
Caponata: The Most Delicious Sicilian Salad
Просмотров 1,9 тыс.2 года назад
Caponata: The Most Delicious Sicilian Salad
This is Keto Bread - It's the Best!
Просмотров 3,8 тыс.2 года назад
This is Keto Bread - It's the Best!
Keto Pasta That's Actually Delicious
Просмотров 59 тыс.2 года назад
Keto Pasta That's Actually Delicious
I love the UK now
Interesting, looks like what Americans might call apple butter but with vinegar and onion. Fruity bbq sauce kind of looks tasty
Nutty and a few little brown spots?
It doesn't look like it's all the way cooked thru. Looks like it's undercooked to me.
Brown butter pal, he's 100 percent right in everything he's saying🙂❤️
Nutty describes the smell as the butter starts to brown, you'll need to reduce the heat at that point otherwise it will burn
Capers are disgusting. Nothing but Wannabe olives 😂. Why people ever thought capers went well with fish, I'll never know.
Is that spoon ok for that pan? Also that does look nice
Nice! I love my pan scrapped with metal spoon, Teflon gives such a unique flavor
The fish even curled up so it didn't have proper contact with the pan. Instant skip
@@olcatgaming859 even if it didn't blend into the fish, you're scrapping you pan little by little. I could tell you that it mixes with every sauce you're cooking but I'll tell you about the micro cuts you're leaving in your pan surface
Looks good!
This looks scrumptious❤ I'm gonna try your recipe. My family members are on low carb diet and this is perfect for them. A little sugar won't hurt them, it's the flour and grains that bothers them.
I'm not even a fan of fish but this looks really simple but good 👌🏽 thank you
looks great! will try :)
Ze most exquisite perversion, good Uncle Matt... merci, Chef !!
vous êtes les bienvenus
Bro looks like ricky gervais but cooks like gordon Ramsay
I've heard the Ricky Gervais thing before, so there must be something in that. I've never had my cooking compared to Ramsay though, so I'm obviously agreeing with you there mate... Thanks
looks delicious mate!
thank you
Just to give you an update - the pickle is simmering away on the stove (it's looking good) however the whole House smells of Branston Pickle ( and so dose the cat!) used red wine vinegar ( tried 5 shops for Malt - seems not to be a French thing! ) Looking forward to tasting it when it's ready!
It will be fine with the vinegar you used I'm sure, not sure how the cat smells like pickle though? Hope you all love it mate
I'm just about to make it - wish me luck!
good luck sir
Underrated cook keep going 🫡
Thank you, I will
Hello chef will this recipe work for a beef wellington?
Yes, absolutely. That is the easy part, best of luck to you with the rest of the Wellington. A very technical dish
@unclemattscookerylessons thank you. Chef, for taking the time to respond, and hopefully, everything goes well
i have never had an issue with homemade mayo, tried to make it at my moms with my usual recipe and her older immersion blender, and it never emulsified! i took it home to try to fix it, adding an egg yolk, mustard, and then slowly poor in the runny mixture, well it didn't work! so i tried it again, still hasn't thickened up. any tricks that might bring it together? or any recipes that i can use it in?
👌👍👌👍👏👏👏👏🥰🙋🏻♀️🙏
Really nice and sincere video, upload... very helpful and much appreciated 🎉🎉🎉
thanks Tim, your kind comment is much appreciated
I make this every night with my neighbor who will not be named bless his straight soul
Ignore him shagging me
uncle mat
people gotta give sum repec to the great bonger classics. pie and mash etc too much hate for prime bonger meals
Nice u are one of the best food creator after nick digiovanni
Why have you cooked it on paper??????
it's stops the fish from sticking to the pan, just about any old pan
Fabulous. I’m making this tonight!!
Uncle Matt? Did Uncle Roger bestow that honour on you??
I was around way before uncle Roger, he just happens to be far more successful, he hasn't even reviewed my egg fried rice video
@@unclemattscookerylessons Oh, no! That needs to be remedied so that you can bestow _him_ with his honourary Uncle Title!
Will definitely try this in my instant pot, not the oven because gas bills too expensive
A slow cooker is perfect for this dish
@@unclemattscookerylessons Unfortunately I don’t possess a slow cooker on my boat 🦆💕
Looks yummy and crispy!
How long to cook on each side ?
Until it releases from the paper
Mine took about 4 minutes on the fish side, then just about 2 when flipped over. The key is keep the heat low, as that helps to crisp the skin properly, if you do it too hot it will look done but be chewy. The best sense you have for cooking fish is your eyes, as you can see the colour and texture change.
Oh yeah mustard, didn’t think about that 🤦♀️ thanks I’ll add it now
Subscribed and commented and liked 👍 😊
Just stumbled upon this channel and I have to say, I absolutely love your videos. Sad to say I’ve watched all of them up to this point and I’ll have to wait for another! Cheers!
Thanks so much for that Josh, I get so few recommendations from RUclips nowadays so I'll only ever create when the urge takes me. I'm amazed that someone new stumbled across my channel?
I've never seen that technique before. Thank you for demonstrating it. Also, glad you are still making cooking videos.
Thanks mate, it really does work. I do love my stainless steel pan but you have to get them so hot in order for the food not to stick that I'd never try to cook fish in them. I think I'll just carry on and make videos as and when the urge takes me, I know that RUclips will never promote my channel, so there's no point in trying to get around the algorithm
We eat a lot of fish and frying it is such a simple and quick way to cook it. I generally use a non stick pan, olive oil and butter. Just to make things difficult, my wife doesn't like the skin whereas I do! I'll try the addition of parchment paper next time, on my side of the pan!
I also think this is a better way to cook fish with the skin removed
Did you used to have more hair, many years ago. Or am I imagining it? Mine has gone even greyer and I reckon I have lost around 6 or 7 teeth. Masticating on crunchy stuff is getting harder and harder. Beer is easier to swallow.
Thanks for mentioning that mate! I'm trying to come to terms with losing my hair, and what I haven't lost is going silver. Still got all my teeth though so I'm doing better than you I guess haha? You might want to have the occasional guinness if your on a liquid diet?
Great to see you back Matt, especially with everything going on in England right now. Hope you and your family are doing well and keeping safe.
what an absolute mess, I was the head chef at the hotel in Bristol that was attacked, and the hotel where me and my partner met is also not a hotel any more. These hotels are fully booked as 'refugee camps' ?
I would not rent out my hotel to them. If I had one. I hope the owners that do never get any customers afterwards.
@@unclemattscookerylessons They are putting up illegal immigrants in hotels here too. The law is just thrown out the window.
Have to try this. I feel like cooking fish is difficult.
cook it nice and slow with this technique and you should be good.
I must try this looks gorgeous. Had it from a tin once i think it was Baxsters tasteless.
We make these in Mexico too. We call them panqueques de papa in Spanish. 🤤
I wonder if you can replace the milk with cream? Looks delicious.
Yes, in fact the milk isn't even keto, I'm an idiot really? You can mix some water with the cream. As well
@@unclemattscookerylessons hardly an idiot! I've nothing against milk i just don't buy it much for my other cooking that calls for milk or half n half. Cream is just more convenient for me! Thanks again for this amazing recipe.
There's many fish pie renditions online, yours is plentiful and savory. Like the leeks n peas. And cheesy. Looks a winner. Now what would you drink with that? Cider? Beer? Sauvignon blanc? Or mojitos? lol
For me sayvingon blanc is the best, but really whatever you like
Didn’t help me at all just wasted more eggs
Sorry to hear that, do you have a stand mixer or food processor. That should be easier
@@unclemattscookerylessons it was a rough day my friend I saved it but then it spilt when I added more of the mixture. I gave up but don’t think this mayo won I’ll be back for a great battle. I shouldn’t have left the shitty comment I was in a bad mood from other shit not working and then the mayo wouldn’t emulsify I was over it hahah. Thank you for your hard work you have a great day
I know from the Lancashire Hot Pot that my son doesn't like lamb. He was delighted that I was cooking a classic from Lancashire (he loves going there on vacation). It was a huge pot and we cooked it together. Then the moment when he takes the first spoonful and says “sorry, I don't like that meat”. 😂
Yes lamb is not for everyone, swap it out for beef next time?
Looks very delicious! Thank you!
Wrong, you not say English dish you should say British because where 4 countries all together
I will always be a proud Englishman first, I'm British second. Every other year I'm European when the rider cup is on.
"a bit smug about it," lol, I would be too, :)
This is Veggie Chutney! I don't understand the Pickle part.
You're right it is basically a chutney, although this specific style is called pickle in the UK. Whereas chutney covers just about any preserve with vegetables. X
My comments about this particular dish were just deleted from another thread. You can't even say the word anymore. 😢😢😢
It's ridiculous isn't it?
@@unclemattscookerylessons It really is. Great cooking video by the way!
Thanks for this lovely recipe. How long will it keep after storing in the sterilised jars?
Several months once opened, as long as you keep it in the fridge. Trust your senses though, you'll be able to tell if it's going bad
@@unclemattscookerylessons I've actually made it and it tastes delicious. I've been looking for a recipe for some time because the comercial stuff is not so easy to find where I live, and even if it was, I feel it always tastes better when you cook it yourself, so thank you so much for posting this.
You don't "have to have" sultanas. I agree with your wife, I loathe sultanas. A compromise would be getting separate ramekins and putting sultanas in a couple and putting dried apple in the other two. Or maybe just putting the sultanas on one side of the dish and any other fruit over the other side. You could even alternate using sultanas one time and your wifes favourite fruit the next time, if you are too lazy to be bothered with two different fruits. I've also used fresh diced apple, blueberries, mashed banana thinly spread over the butter, and nutella instead of butter. (Cut back on the sugar if you do this). I will use any jam or fruit I have on hand as long as it's not sultanas. I feel sorry for your wife. There didn't need to be the kind of "compromise" that pretty much only benefitted you.
Thanks for that, this really is a versatile pudding. I like your suggestions