Stuffed Cabbage rolls are amazing!
Stuffed Cabbage
White cabbage 1 large
Minced beef 500g / 1lbs
White onion 2 medium
Garlic 3 cloves
Long grain rice 250g
Herbs of your choice
Salt and pepper to season
Beef stock cube 1 + 300ml / 10 fl oz boiling water
Canned chopped tomatoes 800g / 1 3/4 lbs
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Secrets to Achieving Perfect Crisp Fish Skin
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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 that you don't use a flimsy thin based pan, those are awful so try to use a pan with a heavy bottom, that's all.
So a trusted old cast iron that you grandmother left you is perfect, a stainless steel pan that will stick to just about everything with be perfect.
I do hope you like this technique and if so you should definitely like the video and subscribe to my channel.
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Risotto Milanese: A culinary masterpiece
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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 butter 100g
White wine 1 glass
Saffron 1 tsp
Boiling water a small glass
Beef or brown chicken stock 500ml
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Pommes Anna: A French Culinary Masterpiece
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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 café's grandes cocottes, who is said to have entertained an international coterie of princes and other dignitaries in a private salon above the dining room.
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Game Terrine AKA Pâté de Campagne
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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 600g / 1.3lb
White onion 1/2
Streaky bacon or proscuito 24 slices
Pistachio nuts 50g / 1.7oz
Brandy 75ml / 0.3 cups / 2.5 fl oz
Garlic 1 clove
Sage, parsley and thyme
Seasoning
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Chicken Fricassee, a Sumptuous French classic recipe
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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
Sliced mushrooms 250g
Chicken stock 250ml - 1 cup
White wine 300ml - 1 1/4 cups
Creme fraiche 300ml - 1 1/4 cups
Parsley and thyme
Salt and pepper to taste
Unsalted butter 1 tbsp
Oil 1 tsp
Plain or all purpose flour 2 tsp
Brown chicken and remove, sweat onion - mushrooms - garlic - thyme. Add flour and stir to a roux, add wine and simmer until the wine reduces to taste good, then add the chicken stock - add chicken and simmer until fully tender.
If the sauce is getting too reduced, cover with a lid, finish with the creme fraiche and lots of fresh parsley.
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Bordelaise Sauce: Fool Any Food Critic with This Cheats Technique
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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 how to elevate your dishes with this delicious sauce that will make you look like a culinary expert!
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How to make Fisherman's pie or Fish Pie, classic British dish
Fisherman's pie / Fish Pie, /classic British dish. The fisherman comes home and gives his loving wife some leftover fish that he couldn't sell, every country has a dish like this, and this one is ours British cooking at its best. Classic fisherman's pie should have a white bechamel sauce, some vegetables, a selection of fish and topped with creamy mashed potatoes.
Top it with cheese and bake until golden and you have the best fisherman's pie, enjoy
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Music by Jamie Pringle of Little Crazy
Fisherman’s pie
Salmon fillet 400g / 14oz
Cod or haddock 400g / 14oz
Smoked white fish 250g / 9oz
Raw prawns peeled 150g / 5.3oz
Leek 1 large
Peas 150g / 5.3oz
White onion 1
Garlic cloves 2
Bay / Rosemary / Thyme / Chives
Maris piper potatoes 2.5k / 5.5lb
Strong cheddar 100g / 3.5oz
Butter for mash 200g / 7oz
The sauce
Milk 1L / 1.75 pints
Unsalted butter 100g / 3.5oz
Plain flour 100g / 3.5oz
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The secret to making the most flavorful brown and white chicken stock
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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 / thyme / parsley
Black pepper corns 10
Tomato paste / puree 1 tbsp
Did you know that you can save money by buying a whole chicken and using the leftover carcass to make both brown and white chicken stock? In this video, we'll reveal the secret to making the most flavorful stocks that will elevate any dish! Say goodbye to store-bought stock and hello to homemade goodness.
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The Perfect Steak: Dry Brined Ribeye Steak
7,109 views Oct 15, 2021 PORTISHEAD
Dry Brined Rib steak. Does dry brining a steak really make a difference? Yes it does.
By brining the steak or joint of meat for a period up between 12 and 48 hours, the salt has time to penetrate into the meat, this is not curing like hams, but seasoning to the core.
It also seems that the salt tenderises the meat making it more tender to the tooth, I'm no scientist so cannot explain this but the proof is in the pudding, or steak so to say.
I used a 1 rib section from a fore rib of beef, or tomahawk steak which will serve 4 or 2 very hungry people or 1 me haha. I generously seasoned it with sea salt, you can use kosher or even regular table salt. I placed the steak on a rack over a tray in the fridge for 36 hours, before tempering the steak up to room temperature.
I used the reverse sear method but you could go straight into a hot pan and sear it the old fashioned way.
I hope you give dry brining a try.
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Fondant Potatoes, a French classic
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my chicken stock video link
• make White and Brown Chicken Stock, e...
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 potatoes to desired size, soak in cold water for a couple of minutes, then pat dry with kitchen paper
Start the potatoes in a cold pan with the sliced butter, thyme and garlic, cook on a low to medium heat until the butter is sizzling and cook until you have a nice golden brown spud. Turn the potatoes, cover with parchment and into the oven
Fondant means “melting” in French. This references the creamy center of the cooked potatoes. This dish originated in France during the 19th century and remains popular around the world among chefs.
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Crushed new potatoes, better than smashed potatoes
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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 écrasé de pommes de terre. This recipe is simple and easy to follow, and tastes delicious!
If you're looking for a delicious and easy French recipe that you can make in a hurry, then check out this recipe for crushed new potatoes. These potatoes are perfect for a quick and easy meal, and they'll instantly become a favorite in your household!
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Duck Confit: A Classic French Bistro Dish
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Here's a link to the duck scratchings and rendering duck fat video. https://youtu.be/ojaajm8Bivk
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 for dishes like duck breast or confit duck leg.
If you're looking for a French dish to add to your cookbook or repertoire, duck confit is a great option. With its rich, complex flavor, duck confit is a recipe you won't want to miss!
Duck confit recipe
duck legs 2
duck fat or lard 1 L 2 pints approx (enough to cover)
dry rub/cure chopped thyme, rosemary a few juniper berries and salt
a few garlic cloves, bay and rosemary for the confit
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Mastering Beurre Blanc: The Ultimate Guide
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Beurre blanc or butter sauce recipe
unsalted butter 150g / 5.3oz
white wine. 100ml / 3.5floz
banana shallot 1 or 2 small shallots
lemon juice and zest 1
In this video, we're going to teach you everything you need to know about beurre blanc, the perfect French sauce for fish but also chicken or vegetables.
Beurre blanc is a classic French sauce that can be delicious with practically anything. In this video, we'll show you how to make beurre blanc the perfect way, so you can enjoy this delicious sauce to perfection. We also have recipe tips for variants of beurre blanc, so you can make it to your own taste!
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Lemon Posset: A Classic English Dessert
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Here's the recipe
Lemon posset
Double cream 300ml / 1/2 pint
Lemon zest 3
Lemon juice 100ml / 3.5 fl oz
Caster sugar 100g / 3.5 oz
Lemon Posset is a classic English dessert that's perfect for summer time! In this recipe, we'll show you how to make a delicious and creamy lemon posset that will be perfect with some berries for a perfect summer dessert.
Whether you're looking for a classic English dessert or something a little different to enjoy during summertime, this recipe is perfect for you! We'll show you how to make a delicious and creamy lemon posset that will be the perfect pick-me-up for your summertime dessert menu!
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Moules Marinières the French Bistro Classic
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Moules Marinières
Mussels 1k / 2lbs approx
Onion or shallot (minced) 2 tbsp
Chopped garlic 1 or 2 cloves
Unsalted butter 2 tbsp or less if you’re weird
Bay leaf or bouquet Garni
Chopped parsley 2 tbsp
White wine or cider 100ml / 3 fl oz approx
Double or heavy cream 100ml / 3 fl oz approx
You will need a decent pot with a fitted lid, as trapping the steam with the mussels is essential to them cooking evenly.
Please discard any mussels that are open when raw, unless they try to close if you squeeze them a little. Discard any broken shelled mussels, it’s not worth the risk of assuming they’re still alive.
Finally do not eat any mussels that haven’t opened through cooking!
Moules Marinières the French Bistro Classic, if you're looking for a dish that is incredibly tasty but also affordable, then this is screaming out for you to try it.
The dish is famous for coming from Normandy France, there are some claims that the Belgians first created it, and Moules Frittes is very popular there.
Wherever it comes from, it is delicious and you should either try it for the first time or revisit it if you haven't had it for a while.
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Angels on Horseback: How to make delicious oysters wrapped in bacon
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If you' re put off by the idea of eating something that's alive, then oysters do not appeal, but Angels on Horseback are cooked and unbelievably delicious.
Oysters wrapped in bacon are one of the most popular dishes in Victorian England, and we' we'll show you how to make them at home. This delicacy is rich and decadent and perfect for a special occasion. And don't forget to try the angels on horseback--they' 're lush and delicious!
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Incredible Filo Pastry Cups - It's Easier Than You Think!
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If you're looking for a delicious and easy way to impress your guests, then you need to make some filo pastry cups! These cups are super crunchy, savory or sweet, and are perfect for any occasion.
In this video, I'll show you how to make these cups quickly and easily, and they'll be the hit of your party! Whether you're serving a savory dish or something sweet, filo pastry cups are the perfect way to wow your guests!
Incredible Filo Pastry Cups - It's Easier Than You Think!
There isn't a recipe for these cups as they are so easy, but for 5 cups I used about 30g or 1 oz of melted unsalted butter, a twist of black pepper makes them look snazzy.
Recipe for the 2 fillings in this video:
Creamy leek filling
1 large leek, diced and washed - 1 tsp of butter or a splash of oil - 1/2 a glass of white wine - 200ml / 7 floz / 0.4 pint double or heavy cream - 1 tbsp chopped parsley.
Spinach and feta filling
1 bag of spinach around 250g / 8oz washed - 2 tbsp cream cheese - 60g / 2oz feta
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Sicilian whole orange and almond cake
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Orange and almond sponge
Whole oranges 2
Eggs 4
Sugar 250g - 9oz
or xylitol 150g - 5 or 6 oz
Ground almonds 250g / 9oz
Baking powder 1 tsp
Spices for boiling oranges a few juniper berries, star anise and cloves
Butter to line baking mould
Orange slices and flaked almond for garnish
This Sicilian whole orange and almond cake is gluten free, light and fluffy like a souffle, and it's perfect for a special occasion!
The sweet orange flavour is amazing together with the nutty almond flavour. This cake is perfect for any occasion, and it's definitely a dessert you don't want to miss!
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Japanese Soufflè Pancakes
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
The souffle pancake makes 2 small pancakes
Egg 1
Plain / all purpose flour 2 tbsp
Milk 1 tbsp
Caster sugar 1.5 tbsp
Vanilla extract 1/2 tsp
Lemon juice a few drops
Separate the egg, add flour, vanilla and milk to the yolk and mix to a smooth consistency. Add the lemon drops to the egg white, whisk to the foamy stage add the sugar, then continue to whisk to stiff peak.
Beat 1/3 of the whites into the yolks then fold in the rest but get it fully mixed. To cook heat a not stick pan over a low-low-medium heat and add 1 tbsp of neutral oil, spoon in 2 small or 1 large pancake but stack it up quite high, now add 1 tbsp of water to the pan and cover with a lid.
Cook for 5 or 6 minutes or until the bottoms have a lovely golden colour, very gently turn them over and cook for another 5 minutes. Serve immediately with some butter and icing sugar
Japanese soufflè pancakes so light and fluffy and absolutely lovely are they?
These are all the rage right now, are they as good as the American or French pancake? Well..... They are very nice and I'll not commit any further than that. Do you like breakfast? Do you like pancakes? Well then you will love these Japanese soufflè pancakes
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Celeriac Remoulade Is Better Than Coleslaw
Celeriac Remoulade is Better than Coleslaw
Celeriac 1/2 approx
Red onion 1/4
Capers 2 tsp
Gherkin chopped 2 tsp
Grain mustard 1 tbsp
Mayonnaise enough to bind
Creme fraiche 1 tbsp
Chopped parsley 1 tbsp
lemon juice 1/2
salt and pepper to taste
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In this video, we're going to discuss the hidden gems that are celeriac and celery root and why they should be in your culinary repertoire. Celeriac and celery root are underused root vegetables that are perfect with charcuterie or hot dogs. Not only are they delicious, but they're also healthy and fmt!
If you're looking for a delicious side dish that is both healthy and dirt-cheap, then celeriac and celery root are definitely worth trying out. Watch this video to learn all about these hidden gems and how to make the best of them!
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ROASTED WHITE CABBAGE: A Humble Vegetable That's Suddenly Becoming A Revelation
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In this video, we're going to show you how to cook up some roasted white cabbage – a vegetable that's suddenly becoming a revelation.
Made simple and delicious with just a few simple ingredients, this dish is a great way to show off the versatility of white cabbage. Roasted white cabbage is perfect for any meal – breakfast, lunch, or dinner! Watch this video and learn how to make this humble vegetable into a delicious and impressive dish.
ROASTED WHITE CABBAGE: A Humble Vegetable That's Suddenly Becoming a revelation
I started bbq'ing white cabbage a couple of years ago and fell in love with the flavour when it caramelises. The trick with grilling it is to season with salt prior to cooking to extract some water which speeds up the cooking process.
By roasting this gorgeous vegetable you get that sumptuous caramel flavour and it has time to cook through. I roast at around 190c - 375f for just over half an hour, but you can turn the heat down after 20 minutes or so and let it finish slowly and you get that confit effect.
So if you have only ever had this massively underrated vegetable in slaw or as sauerkraut, you are missing out.
Give roasted white cabbage a try you will not be disappointed, I promise.
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This Is Keto Bread - It's The Best!
This is Keto Bread - It's the Best!
In a recent video I made an almond bread which was really easy to make and tasty, BUT I wasn't completely satisfied so my search continued for a loaf of bread leavened with yeast that was much closer to a proper bread. And I have found said recipe, the channel that I found is linked below. I have made a couple of changes based on which ingredients I already had and I wanted to increase the water content, I have made this recipe many times over the last couple of months and will continue to do so for as long as I'm avoiding carbs, but then again this bread is so good that even if I allowed myself regular bread, I would still make this wonderful keto bread.
here's a link to the keto king's channel
https://www.youtube.com/watch?v=wAJKX...
Ingredients for the Keto Yeast Bread:
1/2 cup of lupin (41g/1.45oz)
2/3 cup of Flaxseed Meal (70g/2.46oz)
1.25 cups of Vital Wheat Gluten (190g/6.7oz)
1 tbsp psyllium husk
1 teaspoon Salt (6g / 0.21oz)
1/2 teaspoon Xanthan Gum (2.5g/0.088oz)
1 cup warm water (50-55C / 120-131F) (260ml/8.8oz).
1 Tablespoon INSTANT Yeast (7g/0.24oz)
2 Eggs (lightly beaten)
2 Tablespoons softened Butter (30g/1.05oz)
Oven 190 325f 30 mins ketolife keto lupin flour recipes
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How to Make Cafe de Paris Butter - The Best Compound Butter Recipe
If you're looking for the best compound butter recipe, then you're in the right place! In this video, Uncle Matt demonstrates how to make Cafe de Paris butter, the perfect all-purpose butter.
This recipe is easy to follow and will result in a butter that is creamy, deliciously scented, and perfect for cooking and baking. If you're interested in learning how to make compound butter, then this is the video for you!
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Cafe de Paris butter
Unsalted butter 250g - 8.5 oz
Shallot chopped 1 tbsp
Curry powder 2 tbsp
Garlic 2 cloves
Tarragon 1 tsp
Parsley 2 tsp
Dill 2 tsp
Chives 2 tsp
Thyme 1 tsp
Anchovies 1 tbsp
Capers 1 tsp
Cornichons 1 tsp
Lemon zest and juice 1
Dijon mustard 1 tbsp
Worcester sauce 1 tsp
Brandy 1 tbsp
Madeira 1 tbsp
Ketchup 1 tbsp
The only cooking involved is gently sweating the shallot with Madeira and flame with the brandy, let this cool before combining with the remaining ingredients. How to make cafe de Paris butter: a step-by-step tutorialHere's a little back story on Cafe de Paris. In 1930, Mr. Boubier, owner of the ‘Restaurant du Coq d'Or' in Geneva , invented an original butter- based sauce with the help of his daughter. The sauce included a mix of spices, herbs and other ingredients, which he served with Entrecôte steak to the delight of his customers.Although there have been many imitations of the concept, no one has been able to re-create the sauce exactly that Mr Boubier invented in Geneva in 1930. Since then, the recipe for this sauce has been a closely guarded secret. It was handed down from generation to generation and the owner of Entrecôte Café de Paris in Geneva, Mr. Vouillamoz, has been the current guardian of the recipe since 1989. Traditionally this butter "sauce" is served on beef or pork. However, many Swiss use it as a regular condiment for everyday items including potatoes.
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Homemade butter makes everything better
So is homemade butter better than store bought? Yes of course it is! In this video let Uncle Matt show you how easy it is to make gorgeous creamy luxurious butter. All you need is a stand mixer and some high fat content cream, in the UK we call this double cream, in the States you call this heavy cream. As long as the cream is minimum 40% fat then you're all good to go.
In this video Uncle Matt also makes some sinful garlic butter prawns with the homemade butter and it is seriously amazing.
I hope you try making homemade butter at home. Because quite honestly butter makes everything better.
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