Perfect Welsh Rarebit the ultimate cheese on toast
The best cheese on toast ever/ Welsh Rarebit / Mature cheddar / Pale Ale / Worcester sauce / yummy, make your own Welsh rarebit in advance so you can quickly prepare the best cheese on toast in the world. Enjoy making your own Welsh rarebit better than grilled cheese
Crunchy light caramel candy, honeycomb is made by adding a rising agent such as bicarb of soda to hot bubbling caramel. The honeycomb inflates with air rapidly, pour the molten bubbly caramel onto baking paper and allow to cool down. The end result is really crunchy sweet and delicious honeycomb
check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
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https://www.youtube.com/watch?v=1q1N5PM4KKQ
How to make semi dried tomatoes, or tomato confit, semi dry your own tomatoes with some garlic and herbs and seriously ramp up the intensity of tomato. Dry them a little longer to make them even longer lasting, try oven drying your own confit tomatoes you'll love them.
Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Confit or semi dried tomato
Cherry tomatoes 1 punnets
Chopped garlic 1 cloves
Picked thyme a few sprigs
Xtra virgin olive oil 2 x tbsp
Sea salt and black pepper
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https://www.youtube.com/watch?v=XRcRxwF6Uy8
The full recipe is available on my website, here's the link. https://www.unclemattscookerylessons.com/
Homemade Scotch eggs, irresistible crunchy egg picnic snacks, there are a few claims for the original Scotch egg, I wrongly assumed that they came from Scotland but the most likely scenario is that Scott's guards based in Wellington Barracks London, took a liking to these egg and sausage snacks and the Londoner's gave them their name.
Fortnum and Mason created a boiled egg dish with sausage meat and sold them in hampers, Mrs Beeton later added a layer of breadcrumb to these beauties which at the time were popular as a dinner dish with gravy. The inspiration for Scotch eggs may come from Indian Kofta (meatballs).
Whichever is true I think you will love them, and I wanted to recreate the trio of Scotch eggs that are sold on the deli counter at the supermarket that I work for, I hope i did them justice.
If you decide to have a crack at them please let me know how you got on.
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https://www.youtube.com/watch?v=UJImjUHjx3E
Everyone loves tartare sauce with fish and chips, the Tartar's were an ancient Russian tribe where the name is believed to be attributed from, however the real origins are not clear at all.
Early records show recipes of tartare sauce being served with steak tartare but nowadays it is really only served with fish.
to make tartare sauce you first need to make mayonnaise then add chopped shallot, capers, pickles and herbs, those herbs should be parsley, tarragon and chervil.
I do hope that you give my tartare sauce a try.
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https://www.youtube.com/watch?v=i2ETOiVRJYs
Beurre blanc / Butter Sauce / this sauce should be greasy and unpleasant but it isn't why? This is an emulsion sauce blending fat and liquid, still doesn't sound good though does it?
High quality butter, lemon shallots and herbs combine to make a luxurious sauce perfect for grilled fish. Please make your own beurre blanc or butter sauce in English
check out my first novel
https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Music by Jamie Pringle of Little Crazy
Beurre Blanc
Unsalted butter 250g / 9oz
White wine 200ml / 0.4 pints
Shallots 2 or 3
Lemon 1
Dill small bunch
Salt and pepper to taste
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https://www.youtube.com/watch?v=_CjNHP2X-oU
Check out my first Novel https://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 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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https://www.youtube.com/watch?v=DqW1fdKdFs4
Aioli - Aioli - Garlic Mayonnaise, the classic aioli is made with just garlic and olive oil, the aioli i make in this video is more of a garlic mayonnaise. This aioli is more likely to be enjoyed in most restaurants nowadays. The classic aioli uses a pestle and mortar where the garlic is ground to a paste with a little salt and the extra virgin olive oil gradually added, for this aioli I crush the garlic and add this to the egg yolks then gradually add oil.
Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Aioli
Garlic 3 cloves
Egg yolk 2
Dijon mustard 1 tbsp
Olive oil 300ml. 10 fl oz
Saffron strands (opt) a pinch with a tsp of hot water
Lemon juice quarter of a lemon
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https://www.youtube.com/watch?v=Rflg6tPZ8nY
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.
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https://www.youtube.com/watch?v=ATvm9tjVeLY