How to make Rouille, a roasted red pepper and chilli mayonnaise to accompany Bouillabaisse
Rouille / charred red pepper / garlic / saffron / paprika / chili / perfect with Bouillabaisse This rouille recipe is so simple, the roasted red pepper is a key ingredient, and if you've ever made mayonnaise then this rouille recipe should be a piece of pie. Rouille is essential for bouillabaisse but it is also fab as a dip or spread so please give my rouille recipe a try. https://www.youtube.com/watch?v=z8cyg5oR2q0&t=4s
Pavlova, delicious pavlova created either in Australia or New Zealand (I'll those guys fight it out) in honour of Anna Pavlova the prima ballerina. See how I make slightly chewy but crisp exterior meringue is nothing to be afraid of. Pavlova consists of the best meringue topped with whipped cream and berries of your choice, I really want you to try my pavlova recipe and wow your friends or family with this supposedly difficult dessert. Please enjoy pavlova
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https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Backing Music written by Jamie Pringle of Little Crazy
Strawberry Pavlova
Egg whites 4
Caster sugar 200g / 7oz
Cream of tartar 1 tsp
Cornflour 1 tsp
Vanilla extract 1 tsp
Double cream 300ml / 0.5pints
Mixed berries 450g / 1 lb
Apricot jam 1 tbsp
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https://www.youtube.com/watch?v=pyP1Naq4G80
Check out my first Novel https://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 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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https://www.youtube.com/watch?v=MgzglI6f1ZE
Hasselback potatoes - baked potatoes - better than a baked potato, a hasselback potato created in Sweden allows extra flavours to penetrate. Give hasselback potatoes a try
Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Hasselback potatoes
Good baking or roasting potatoes
Rosemary or thyme
Olive oil
Sea or kosher salt
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https://www.youtube.com/watch?v=PnqvqCJ_CMg
Full recipes on my website, here's the link https://www.unclemattscookerylessons.com/recipe
These super savoury zingy preserved or confit lemons are well known from Morocco and North African cooking, the history dates them back to the 18th century and are very popular in South Asia.
The tajine or tagine is a terracotta or stone cooking pot with a chimney that are usually used to cook these wonderfully fragrant stews of meat and vegetables, the chimney allows some steam to escape but some water vapour drops back into the bubbling stew below.
Preserved or confit lemon are used in just about all the savoury stews that come from Morocco and I hope you consider preserving your own as the process is incredibly simple. You just need lemons, salt and a few weeks for the fermentation to take place. You can keep preserved or confit lemons in your fridge for up to a year and maybe more.
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https://www.youtube.com/watch?v=XPq4Qj_41N8
Hake with Spanish chorizo and bean stew - pan fried hake. Hake is the lesser know cousin of cod, but for me far superior to any of the cod family. Hake's flavour is very delicate and the flesh beautifully flakey. No wonder the Spanish love hake, because they clearly love good food. This hake recipe is not a classic but is influenced by typical Spanish ingredients. I hope the next time you see hake in your fishmongers shop that you will give it a try.
Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
https://www.youtube.com/watch?v=oFzGuNxDFOQ&t=3s
Spanish style Hake with a chorizo and haricot bean stew
Hake 2 portions
Chorizo 100g - 3.5 oz
Red onion 2
Garlic 4 cloves
Celery 1 stick
Carrots 1
Chopped parsley 2 tbsp
Tinned - canned quality tomatoes 1 x 400g
White beans 1 x 400g - 14oz cans approx
White wine 1 large glass
Fish stock 200ml
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https://www.youtube.com/watch?v=zGxHm5yU_qU
How to make Barnbrack or Barmbrack or Irish tea cake perfect for St Patrick's day
Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Barmbrack recipe makes 900g loaf
Dried fruit of your choice 375g - 13oz
Cold breakfast tea 250ml - 9 fl oz
Irish whiskey 50ml - 2 fl oz
Butter for greasing 1 knob
Self raising flour 240g - 8.5 oz
Brown sugar 125g - 4.5 oz
Mixed spice 2 tsp
Medium eggs 2
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https://www.youtube.com/watch?v=EB2BVyAlg24
In the culinary arts, the term en papillote refers to a moist-heat cooking method where the food is enclosed in a packet of parchment paper or foil and then cooked in the oven. Delicate foods such as chicken breast or fish may be cooked en papillote as they can be quickly cooked by this steaming method.
BBQ cooking is different so replace baking paper for tin or aluminium foil and you can cook en papillote directly over charcoal - or en papillote on a grill - en papillote in a pan -
To BBQ fish can be difficult to wrap it in a foil parcel or en papillote to let it steam with butter and herbs, amazing
Check out my first novel. https://www.amazon.co.uk/KAT-Matthew-Woods-ebook/dp/B00D1D8D2A
Seafood papillote for b-b-q
Mixed fish and seafood 200g - 7oz
Sliced courgette/ zucchini and leeks 100g - 3.5oz
Butter 50g - 1.75oz
Chopped parsley 1 tbsp
Capers 1 tsp
Lemon zest 1 lemon
White wine a splash
Salt and pepper to taste
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https://www.youtube.com/watch?v=6EoRGVh-1AY