Real Food

00:14 Leaks, Broccoli, Pumpkin, Kale, Carrots, Asparagus 00:19 Celeriac, Parsley, Red Onions, Aubergines 00:36 Tomatoes, Artichokes, Cabbages 00:53 Multicoloured Tomatoes, red tomatoes, black tomatoes, yellow tomatoes 01:02 Red peppers, yellow peppers, purple peppers 01:06 White potatoes, red potatoes, artichokes 01:17 Green Apples, oranges, red apples 01:26 Carrots, cords, colrabi 01:25 Fruit juices, grapes, bananas, apples, plums, papaya 01:54 Quince, Pineapple, pomegranate, plums 02:29 Pumpkins, yellow pumpkins, orange pumpkins, green pumpkins 03:00 Grapes, mangoes, plums 03:47 Garlic, beetroot, cabbage, onions 04:18 Kiwi fruit, green plum, Mirabelle plum, banana 04:35 Blackberry, fig, red currants 05:16 Red apples, green apples, yellow apples 05:40 Mandarin, quince, lemon 05:47 Lime, coconut, cedrat, manadarin 05:55 Papaya, dragon fruit, grapes 06:47 Cherry tomatoes, green tomatoes, black tomatoes 07:27 Vegetable Street Food 07:48 Mushrooms, herbs 08:57 Cedro citrus, mandarin, lemon _________________________________________ Great cookery books and ideas for healthy living: _________________________________________ 🚀 The Healthy Life Cook Book featuring collections of traditional vegetarian food offering a complete guide to healthy eating. The Healthy Life Cook Book (Healthy Living) https://amzn.to/2Cz4Yxz 🚀 The Italian Cookery Book: The Art of Eating Well (Ideas for Life) A book of practical recipes of the Italian cuisine including all traditional Italian soups, pastas, risotto, many meat and vegetable dishes followed by pastries, sweets, frozen delicacies and syrups. https://amzn.to/2pgjzee 🚀 The Indian Cookery Book (Ideas for Life) This cookery book contains original Indian and South Asian recipes with a lot of attention given to preparation and selection of rice, traditional vegetable dishes, fish, meat and many methods and varieties of curry dishes, including both traditional Indian recipes and European varieties such as Vindaloo or Bindaloo. https://amzn.to/2rFxZFH 🚀 The American Cook Book (Ideas for Life) The American Cook Book will surprise you with many traditional American cookery secrets and provide you with an insight into the art of dressing fish, poultry, vegetables. The book contains many detailed instructions and recipes for making pastes, puffs, pies, tarts, custards and preserves. https://amzn.to/32HzIXN _______________________________________________ Useful photographic equipment to make videos: _______________________________________________ 🚀Panasonic Lumix G7 https://amzn.to/2VVZkhJ 🚀Nikon D3500 DSLR Camera with AF-P 18-55mm and 70-300mm Zoom Lenses https://amzn.to/35CFdcZ 🚀Canon EOS Rebel T7 DSLR Camera Bundle with Canon EF-S 18-55mm f/3.5-5.6 is II Lens + 2pc SanDisk 32GB Memory Cards + Accessory Kit https://amzn.to/2VQtB1m _____________________________ Useful video editing software: _____________________________ 🚀Adobe Premiere Pro CC | 1 Year Subscription (Download) https://amzn.to/2BmeByW 🚀VEGAS Pro 16 Edit - Professional video and audio editing [PC Download] https://amzn.to/32q52uM

Cod fishcake is a traditional dish usually made from salted cod, mashed potatoes and onions. It is a type of savoury cake that is often served as an accompaniment to main meals. The codfishcake can be prepared in a variety of ways, including baking, deep-frying or pan-frying. This dish is popular in coastal areas due to its abundance of fresh seafood products. Cod fishcake is a traditional English dish, typically composed of mashed potatoes and grated cod that is formed into a patty and then deep fried. It is often served as an accompaniment to other dishes or as a snack. From a gastronomic perspective, cod fishcake can be seen as an example of fusion cuisine, combining elements of British and Scandinavian cuisines.

Fish fingers, also known as fish sticks, are a type of processed seafood product composed of deep-fried filleted fish pressed into stick shapes. They are typically made from white fish such as cod or haddock, though other types of seafood can be used. Fish fingers have been popularized in the United Kingdom and many Commonwealth countries since the 1950s, with some variations being produced in the United States. Fish Fingers can be conceptualized as a highly processed convenience food, typically prepared from whitefish fillets such as Pollock or Haddock. The fillets are cut into individual fingers and then breaded or battered with a wheat flour based coating before being deep-fried or oven-baked. As a result of this manufacturing process, the fish fingers exhibit a uniform shape and size which contribute to their appeal as an easily recognizable and convenient meal option.

Duck confit is a classic French dish that involves curing duck legs and wings in salt, herbs, and spices before cooking them slowly in their own fat until crisp. While there are various methods of preparation, the result is generally a succulent meat with a crispy skin. Duck confit has been an integral part of traditional French gastronomy for centuries, perhaps due to its preservation qualities; the long cooking process renders the duck legs virtually shelf-stable prior to consumption. Duck confit is a traditional French dish consisting of duck legs, or sometimes the whole duck, that are cooked in its own fat. The word “confit” originates from the French verb “confire” which means “to preserve” and many believe that this technique was developed as a method to preserve food during the winter months.

Salmon en croute, a classic French dish, is a culinary masterpiece that beautifully combines the flavors of fresh salmon with a delicate, buttery pastry shell. This elegant and visually stunning dish is perfect for special occasions, impressing both guests and taste buds alike. In this article, we delve into the art of preparing salmon en croute, exploring its delectable components, and celebrating the exquisite flavors that make it a gourmet delight. 1. The Perfect Marriage of Ingredients: At the heart of salmon en croute lies the star ingredient: fresh salmon fillets. The rich, buttery flavor and tender texture of the salmon are elevated by a medley of complementary ingredients. A luscious layer of dill-infused cream cheese or a mixture of herbs, lemon zest, and butter is spread over the salmon, enhancing its natural flavors and adding a touch of indulgence. 2. Embraced by Buttery Pastry: What truly sets salmon en croute apart is the delicate, flaky pastry that envelopes the fish. Puff pastry, with its light and airy layers, is the preferred choice for this dish. The pastry provides a golden, buttery casing that not only seals in the moisture and flavors but also creates a visually stunning presentation. The crispness of the pastry beautifully contrasts with the tender salmon, resulting in a textural symphony that is truly satisfying. 3. The Art of Assembly: To assemble salmon en croute, the rolled-out puff pastry is carefully placed on a baking sheet or dish. The salmon fillets, generously coated with the cream cheese or herb mixture, are then nestled in the center. The edges of the pastry are folded and sealed, ensuring that the filling remains enclosed during baking. Creative decorations, such as pastry cut-outs or lattice designs, can be added on top to elevate the visual appeal. 4. Baking to Perfection: The assembled salmon en croute is then baked in the oven until the pastry turns golden brown and flaky. The cooking time may vary depending on the thickness of the fish and the size of the portion. The result is a perfectly cooked salmon, moist and tender on the inside, surrounded by a sumptuous layer of crisp, golden pastry. 5. Garnishes and Accompaniments: Salmon en croute can be served as a show-stopping centerpiece. It is often garnished with fresh herbs, lemon wedges, or a drizzle of hollandaise sauce to enhance the flavors further. This delightful dish pairs beautifully with a variety of side dishes, such as roasted vegetables, sautéed greens, or a refreshing citrus salad, creating a well-balanced and memorable dining experience.

When it comes to indulging in a feast that epitomizes the celebration of flavors and brings people together, few dishes rival the allure of slow-cooked pork belly hog roast. Originating from traditional outdoor roasting methods, this culinary masterpiece has become a staple at festivals, gatherings, and special occasions. In this article, we dive into the tantalizing world of slow-cooked pork belly hog roast, exploring its preparation, mouthwatering flavors, and the joy it brings to those fortunate enough to savor it. 1. The Art of Slow Cooking: Slow cooking is the key to achieving succulent, melt-in-your-mouth pork belly in a hog roast. This method involves marinating the pork belly in a blend of spices, herbs, and seasonings, allowing the flavors to penetrate the meat thoroughly. The pork belly is then cooked slowly over low heat for several hours, resulting in tender, juicy meat with a crispy, caramelized exterior that is nothing short of irresistible. 2. The Perfect Blend of Seasonings: To elevate the flavor profile of the pork belly, a harmonious blend of seasonings is utilized. The rub or marinade often includes ingredients like garlic, rosemary, thyme, paprika, black pepper, and sea salt. This aromatic blend infuses the meat with a tantalizing combination of smoky, savory, and herby notes that excite the taste buds with every bite. 3. The Hog Roast Experience: Hog roasting is not just about the end result; it's an experience in itself. The sight of a beautifully roasted whole pig, slowly turning on a spit, is a feast for the eyes. The mesmerizing aroma fills the air, luring guests closer, eager to witness the unveiling of the succulent meat. 4. Crispy Crackling: The Ultimate Delight: One of the highlights of slow-cooked pork belly hog roast is the crispy crackling that encases the meat. Achieving the perfect crackling requires careful attention. As the pork belly slowly roasts, the skin transforms into a golden, crispy delight with a satisfying crunch. This contrast of textures, from the tender meat to the crackling, creates a delightful symphony in each mouthful. 5. The Joy of Sharing: A slow-cooked pork belly hog roast brings people together, fostering a sense of communal enjoyment. It's a centerpiece that entices friends, family, and even strangers to gather around, engage in conversation, and savor the flavors together. The carving of the hog becomes an event in itself, as each person eagerly awaits their portion of succulent pork, complete with crackling and a side of delectable accompaniments.

Kedgeree, a delectable dish with a fascinating history, brings together the flavors of India and Britain in a unique fusion of culinary delights. Originally born in the colonial era, Kedgeree has evolved into a beloved breakfast or brunch dish that continues to captivate food enthusiasts around the world. This article delves into the origins, ingredients, and preparation of Kedgeree, celebrating its rich heritage and enticing flavors. 1. A Journey through History: Kedgeree traces its roots back to India during the period of British colonial rule. It is believed to have been adapted from the Indian dish "khichri," a combination of rice, lentils, and spices. As the British Raj era progressed, Kedgeree made its way to Britain, where it underwent further transformations to suit local tastes and preferences. 2. The Medley of Flavors: Kedgeree is a harmonious blend of ingredients that tantalize the taste buds. The dish typically consists of flaked fish (often smoked haddock or cod), cooked rice, hard-boiled eggs, and an assortment of aromatic spices. The delicate smokiness of the fish, combined with the creamy eggs and fragrant spices, creates a symphony of flavors that is both comforting and satisfying. 3. The Art of Preparation: To prepare Kedgeree, the fish is poached until tender and then flaked into bite-sized pieces. The rice is cooked separately and seasoned with a medley of spices such as cumin, coriander, turmeric, and sometimes a touch of curry powder. The fish and rice are gently combined, allowing the flavors to meld together. Finally, the dish is garnished with sliced hard-boiled eggs, fresh herbs like parsley or cilantro, and a squeeze of zesty lemon to add brightness to the dish. 4. Versatility and Variations: Kedgeree's adaptability makes it an ideal dish for customization. While the traditional recipe calls for smoked fish, variations can include other seafood like prawns or even vegetarian alternatives like roasted vegetables or tofu. The choice of spices can also be adjusted to suit personal preferences, allowing for a myriad of flavorful possibilities. 5. Serving Suggestions and Enjoyment: Kedgeree is traditionally served for breakfast or brunch, but it can be enjoyed at any time of the day. It is commonly accompanied by a side of tangy chutney or a dollop of yogurt to balance the richness of the dish. A warm, buttered naan or crusty bread provides the perfect accompaniment, allowing for delightful dipping and savoring of the flavors.

A croissant is a rich, buttery, viennoiserie pastry of Austrian origin that has become an iconic staple of French cuisine. It is a crescent-shaped roll made from a laminated dough composed of flour, butter, and yeast. The layers of dough are formed by repeatedly rolling and folding the dough before baking it in the oven. Beneath the golden exterior lies a light and fluffy centre that is slightly sweet due to the addition of sugar in the recipe. A croissant is a type of viennoiserie pastry, characterized by its crescent shape and layered, flaky texture. It is typically composed of a laminated dough, created through the process of laminating, wherein butter is interspersed between layers of dough. This technique results in a dough with alternating layers of butter and air pockets which create a irresistibly light and crisp texture. Furthermore, the yeast-leavened dough contributes to its distinctive flavor profile.

Bread and Butter Pudding is an exemplary example of the convergence of traditional culinary techniques with contemporary gastronomical practices. It is a classic British dessert that has transcended eras, combining starchy bread, sugary butter and a custard-like mixture to create a sublimely indulgent amalgam of textures and flavours. Bread and Butter Pudding is a traditional British dessert often composed of layered slices of white bread, butter, dried fruit, and custard. The dish is typically prepared with stale bread, as the texture of the pudding is improved when the starch molecules undergo retrogradation during preparation. The resulting product has a unique texture which can be enhanced through additional ingredients such as cinnamon or spices.