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29 May 2021 19:02:19 UTC
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How to make Pork Stroganoff - Stroganov a classic Russian dish
Pork Stroganoff - Stroganov, a private French chef working for a wealthy influential Russian familly created this wonderful stroganoff or stroganov and named it after his bosses. Soured cream and beef was a very popular combination. This dish is still popular today, so why not make your own stroganoff with pork fillet in stead of beef.
Check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
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Pork Stroganoff - Stoganov
Pork tenderloin 1
White onion 1
Mushrooms 100g / 3.5oz
Garlic 3 cloves
Gherkins 1 medium
Parsley 3 tbsp
Paprika 1 tsp
Sour cream 200ml / 6.7 fl oz
White wine 1 glass
Chicken stock 200ml / 6.7 fl oz
Worcester sauce 1 tsp
Butter and oil up to you
Salt and pepper to taste
...
https://www.youtube.com/watch?v=S00Bmantjjg
Check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
https://www.instagram.com/uncle_matts_cookery_lessons/
Pork Stroganoff - Stoganov
Pork tenderloin 1
White onion 1
Mushrooms 100g / 3.5oz
Garlic 3 cloves
Gherkins 1 medium
Parsley 3 tbsp
Paprika 1 tsp
Sour cream 200ml / 6.7 fl oz
White wine 1 glass
Chicken stock 200ml / 6.7 fl oz
Worcester sauce 1 tsp
Butter and oil up to you
Salt and pepper to taste
...
https://www.youtube.com/watch?v=S00Bmantjjg
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Homemade butter, until you make your own butter from high fat cream you will not know how tasty it is. So make your own butter it is so easy that I can do it. Make butter today people.
check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Music by Jamie Pringle of Little Crazy
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Pissaladiére - classic French pizza - Nicoise food from the South of France, Pissaladiére may sound a bit rude but you know the French? Bur seriously this pizza is utterly delicious, obviously pissaladiére has onions and anchovies and those ingredients will delight some and offend many others, so if you think pissaladiére is not for you because anchovies and olives are horrible then why now replace those with some tomatoes and goats cheese perhaps? I think everyone should have a go and making their own pissaladiére, it's lush.
Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Pissaladiére
Pizza base or puff pastry 1 roll
Medium white onions 6
Pitted olives 250g approx
Marinated olives 100g approx
Tinned or salted anchovies (opt) 2 or 3
Bay leaves 2
Picked thyme a couple of sprigs
Extra virgin olive oil 250ml approx
Salt just a pinch
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https://www.youtube.com/watch?v=3qAaIoYJels
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check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
how to make lemon curd, sharp and sweet lemony loveliness. citrusy lemon curd, fabulous indulgent lemon curd recipe - creamy lemon curd - lemon curd filo tart - lemon curd and strawberries - lemon curd and strawberry tart
Lemon curd makes 0.5L - 1 pint approx
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Classic French beef stew, beef bourguignon, beef bourguignon, is one of those dishes that everyone knows but not cooked for themselves, find a good quality stewing cut of beef, lots of connective tissue for super flavour and succulent chunks of tender beef. small onions, garlic, mushrooms, lardons of bacon and of course red wine complete this very easy to cook beef bourguignon,
check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
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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.com/
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.
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Eggs 2
More butter to cook and finish pancakes
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check out my first novel
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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.
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