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Using incredible haggis spices, we'll prepare lamb shanks that will be so tender they'll just fall off the bone. We'll add a touch of marmalade, whiskey, and a deep, rich vegetable sauce to a creamy pearl barley risotto with cheese. You will definitely like it. So, it all starts with these six gorgeous lamb shanks. I usually go to my butcher. They were French-cut on top, exposing the bone. They just look great. I'll brush them with a very small amount of olive oil. And I'll season them with salt and pepper. And then we'll put them in a frying pan, heated to medium temperature. We want to brown the drumsticks to get a nice color and enhance the flavor.
Now, at the same time, add a little olive oil to the pan. I'll finely chop four slices of smoked bacon. Then add bay leaves for flavor. The smell is already incredible. So, the next ingredient is onion. I'll take one white and one red. I want to chop them quite coarsely. Add the onion and a couple of carrots. Nice, big pieces of carrot. Next, we add our friend-the turnip. In the end, I cut everything into 2-3 centimeter pieces. Last but not least-the humble celery stalk. And we send everything there.
We are now enhancing and caramelizing the natural sugars in vegetables. We devote 15 minutes to color, color and more color. So, let's talk about spices. Haggis is such an incredible dish. The seasonings in it are simply brilliant. So we take a mortar and pestle and put the classic haggis spices in there. A tablespoon of black pepper, 10 allspice berries, five cloves and half a grated nutmeg. Grind everything until smooth and sift over the vegetables. This is all getting very exciting. I might even cheat a little and add a little lamb fat-it's full of flavor You can see that caramelization is in full swing.
I'll add a tablespoon of marmalade with large pieces of fruit. It will add shine to the dish and make the vegetables caramelize even more. Now it's time to add the thickener. So, one big tablespoon of flour with a slide, and then one of my favorite ingredients-four shots of good Scotch whiskey. If you want, you can flambé it. Of course, be careful when flambéing, as the alcohol must completely evaporate. Once that happens, add that amazing golden shank. Look at this color. All the fried pieces from the pan can be added here Pour in a liter of beef broth, crumple up a sheet of parchment paper and cover the pan with it I like to use parchment instead of a lid because it allows the liquid to slowly evaporate
, concentrating the wonderful sauce, which becomes richer and more flavorful. Now I'll cook this for 3 hours at 170°C, the oven will do all the hard work, and the meat will become incredibly tender. Now I want to show you how to make the most delicious risotto with pearl barley and sweet leeks. In these nice big onion stalks, focus on the white part. Cut it in half lengthwise and simply chop finely. Add a knob of butter to a new pan, a couple of sprigs of thyme, and then the leeks. Add a little water and cook over medium heat for 15 minutes.
The leeks are slowly stewing. Look at this. The softness and sweetness that this onion has developed is simply incredible. You can add 450 g of pearl barley. These are fantastic small grains that have the incredible ability, like risotto rice, to absorb the aroma of not only sweet and delicious onions, but also high-quality broth Pour in one and a half liters of chicken broth. Cover and cook for about 40 minutes, until the cereal is soft. The barley smells wonderful, and if we taste a little bit, O. Very tasty.
Now I want to add about 500 ml of milk to make the dish pearly white. And the last ingredient is cheddar cheese. Not only for taste, but also for spiciness. Add and just mix. Turn off the fire. Let it sit for a while. It becomes even silkier and more gorgeous. Let's think about the pitch. Just look at this. Well, because. Pieces of vegetables. Let's take one of these shanks. Simply amazing. And now let's move on to the incredible pearl barley. Look at this. A real cozy treat.
I'll just take a few sprigs of thyme. I'll sprinkle it on top. Well, let's take a little of this. See how silky it is. I'll get some vegetables first. Look at these pieces. And what I love is how the thick, dark sauce seeps through the tender barley risotto . Ovva. Well, let's get to work. We did a good job with the lamb, if the meat just flies off the bone, you just have to shake it. Oh, look at this. Yes. Okay, enough blabbering. Mhm. Deep flavor, tender, sweet meat. I could smell a faint hint of marmalade, that bit of orange zest going so well with the rutabaga, whiskey, and dark gravy. O. Mgm. Go on a weekend, buy some lamb shanks, and
treat yourself to a real culinary feast. You will like it. There's nothing better than cooking something delicious for friends or family, and you don't have to wait until the end of the weekend to make a great roast. I present baked pork wrapped in dried meat with sage and garlic, with a side dish of celery, spinach, and apple and rhubarb compote. Oh, yes. Let's go. So, this is a beautiful piece of pork loin. It weighs about a kilogram. We removed the flank and fat to make it more comfortable. It will cook very evenly, but we'll lose a little flavor. So we have to bring it back. We'll do this by creating an incredible marinade and wrapping the meat in cured ham. First, I will use a wonderful herb-sage. The smell is simply incredible.
Then I'll add a little salt and pepper. Take a pestle and crush this. Once the garlic is crushed, finish the marinade with two tablespoons of oil and one or two tablespoons of wine vinegar. This, friends, is incredible flavor potential. Pour over the pork and rub it well. Let's look at the jerky for wrapping. Take a sheet of parchment. Grease it with a drop of olive oil. Here I use a cured meat called coppa di parma. Of course, you can have Parma ham. Use what you can get. I'm just going to lay out this wonderful jerky, turn it over, and take this piece of pork.
We just wrap it up using gravity, okay? Now at this stage we need to consolidate it. So I'm going to take the rope, make a double knot, and pull it pretty tight, okay? We have to securely fasten this to the pork. That's all. Something truly wonderful and ready to be cooked. So, we put a frying pan, a little olive oil, a small piece of butter. And when it starts to boil and sizzle, we put out this incredible piece of pork. Listen to this. Well, because. That's the whole point. Now we're just going to flip this pork to achieve a light golden color. While the pork is browning, chop the celery stalk, red onion into slices, and add to the pan with a couple of
rosemary sprigs. These are just wonderful spicy flavors. This will be great. So, you know, when it starts to fry and turn golden and crispy, we'll add a little Chianti. Quite a bit. We don't want it to boil. And it will create the most amazingly moist and delicious environment, where the fat and Chianti create such a brilliant creaminess that soaks into the meat. This is stewing in a pot. So, we put it in the oven for about 40 minutes. Every 10 minutes I will turn it over and water it. And this will give you golden, delicious, and juicy pork. Now I'm going to put this in the oven at 180°C or 350°F. This is going to be really amazing. So, while this wonderful pork is cooking, what goes with it? I'm thinking about celery. You can
steam it, grill it, puree it, and generally treat it almost like a parsnip or potato. But still, most of the flavor is in the skin. So I cleaned it well. Generously cut off these pieces of skin. That's it. So all I'm doing here is a little seasoning and a little oil. Celery cracklings on the bottom of the oven. In a new pan, add a tablespoon of olive oil, a few sprigs of thyme, and the chopped celery. About half an hour of cooking and it will be great. While this is happening, I want to make compote. Apples, very, very traditionally, quite British. But then I add to that the wonderful world of rhubarb.
Sour. It has such a unique tropical flavor. Cut the rhubarb into pieces and add to the baking dish. Then peel and slice the red and green apples. Add a pinch of salt and pepper, a tablespoon of brown sugar, a drop of wine vinegar, and a dash of butter. So, mix everything well. This is going into the oven. Let's take a look at our pork. And let's add a little more Chianti. Look at this. Just transfer it and add juice-it will be incredible. Return the pork to the oven and continue cooking, remembering to turn and baste every 10 minutes.
Well, because. Take a look at this luxurious, simple sauce. Now let's let the meat rest in its own juices, okay? About 10 minutes. This will make the meat tastier and more tender. And here we have celery. I want to add some greenery. So, let's take two packages of baby spinach and add them here. We use the residual steam, a few minutes-and it's ready to serve. This is so exciting. The smell is simply phenomenal. Look at this. Well, because Color, taste, aroma-that's what's important. If you press, see how much juice comes out.
Dry pork is a thing of the past. Don't even hope. A different mood, but it will give you a huge smile. Regarding sauce or gravy. Of course, we won't have liters of this sauce. Sorry. But in return, I will give you a taste you have never tasted before. We have baked rhubarb and apple compote and crispy celery cracklings. Ladies and gentlemen, braised pork wrapped in sliced meat. Oh, this is so delicious. A little bit of smoked meat, tender pork, and that Chianti juice is just incredible. A slight hint of sweetness from the compote.
This, my friend, is truly divine pleasure. A. A great way to start the weekend. I am so excited to give you the recipe for an amazing homemade pie. Crispy dough, chicken, sweet leeks, creamy sauce. This will be incredible. Let's start with the chicken. So, free- range chicken. First I want to cut it in half. Just hold the chicken. Take a knife, cut along the back, and then the brisket. So, let's add a drop of oil to the pan. Now put the chicken in the pan. I use a whole chicken. You get maximum flavor from the bones and bone marrow. And the combination of white
, dark, and sweet meat is simply incredible. So, we put the second frying pan on medium heat. Now let's start frying the perfect base for the best pie filling For this, I'll take some smoked bacon. Let's cut it into small pieces. We send it to the frying pan. Add a little oil. This will make an incredible companion for vegetables and herbs. Let's start with thyme. We tear off the leaves. And now the basic vegetables. Half a celery stalk, one onion, one carrot, and one leek. Cut into coarse pieces of about one and a half centimeters. On the frying pan. I don't want the vegetables to be small and disappear into the filling. I want to feel the pieces of vegetables. Fry over low heat for 10-15 minutes. This will give us time to clean up and prepare the dough.
Pour 500 g of flour, a pinch of sea salt and 250 g of very cold butter into a bowl. Rubbing the butter this way makes it much easier to rub into the flour. Pour in 100 ml of cold water and gather the dough into a pile. We just carefully mold it. No need to knead. Just combine slightly. This is exactly what is needed. I shape the dough into two balls. Divide: one third for the lid, two thirds for the base. Wrap, press and refrigerate until use.
Look here, the vegetables are already nicely browned. This means we already have great taste. Now let's turn this into a chicken stew sauce, shall we? To get all that flavor out. I'll use delicious, cloudy cider. We add just a little. The aroma is simply phenomenal, we need the cider to almost evaporate. Add a full teaspoon of English mustard, two tablespoons of flour, a liter of chicken broth and bring to a boil At this point, we have created a braising medium and are laying out the golden chicken, and sending the bones directly into the sauce. Cover and let simmer for about an hour, until the meat from the drumsticks begins to separate from the bone
-it will be incredible. By the way, I'll save this fat from the pan, it's my little secret for later. So, the chicken is ready. If I pull on the meat, it should easily separate from the bone, which is exactly what is needed. Very tender , incredibly tasty, wonderful result. A. So, meat here. I sliced 500 g of mushrooms. Adding mushrooms at this stage will give you a sweet, nutty flavor Mix everything. Now take two forks and simply separate the tender meat from the bones. At this point, the bones have already done their job. They gave a wonderful flavor.
Carefully remove all bones, return the chicken pieces to the stew and add two tablespoons of crème fraîche. I want this stew to have two things: a wonderfully filling and an incredible sauce, and we get both thanks to one simple trick that I love. Take a saucepan, a colander and strain the filling, the sauce will drain and you can reheat it later to pour over the pie Set that aside, now you can make the pie. Take the dough out of the refrigerator and roll it out. It should cover this beautiful pie dish. I'll grease the bottom of the pan with a little olive oil.
Place the chilled dough between sheets of parchment paper and roll out to a thickness of half a centimeter. Place in a pan, pour in the cooled filling, and roll out the top of the pie. I don't care if it cracks. I welcome that. Look, I'll tear it up now. Oh no, there's a crack here. It doesn't matter. We'll just tear it up and lay it out like this By wrapping the edges, we will create a wonderful rustic pie. Now let's brush it with a little egg. I will cook it for about an hour. Place on the lower oven level. The temperature is 190°C, that's 375°F, and it will be a true masterpiece. So, this wonderful cake is almost ready. I just made some mashed potatoes. You
know how I do it, but maybe you don't know how to make cabbage delicious. We will make something quick, delicious and incredible Coarsely chop the cabbage and add to the chicken fat you set aside earlier. Cook over high heat until it softens and browns slightly. Add a little water, a teaspoon of mustard, a pinch of salt and white pepper. These three ingredients reveal the most amazing taste. This takes regular cabbage to a whole other level The cabbage is ready.
Our gravy is bubbling and warming up nicely. And then, yes, friends, this is exactly what I wanted. Look at this. It's bubbling, it's boiling. Look. Simply incredibly delicious. The [__] cabbage is soft and juicy, but with a toasted aftertaste. Good old mashed potatoes are a faithful companion to pie. Now let's take a gravy boat. This, poured on top of your cake, will bring true joy. Look at the puff pastry. I have a feeling. Well, because. Look at this. Here are pieces of chicken, puff pastry.
This is a piece of paradise. Let's get wet. Let's have some of that wonderful cabbage. And then the gravy. Hallelujah. And using a whole chicken gives it a rich flavor. Everyone deserves a good homemade pie. Guys, what are you waiting for? Hello everyone. I hope you are doing very well. Okay, we're going to cook something extremely delicious and appetizing. This is often mentioned in the comments, and it is a "frog in a hole" recipe. Yes, you heard correctly, "frog in a hole So, a frog is, theoretically, a sausage that is baked with a wonderful batter, and the result is a Yorkshire pudding.
I'll make a wonderful gravy and boiled greens for it. Happy days. First, I have nine wonderful sausages. I'll put the first sausage in a pan over medium heat and squeeze the minced meat out of the casing. Of course, the quality of the sausage is crucial. Choose a large one, because who doesn't love a big sausage? We'll fry this sausage and break it up with a spoon. Let it prepare. The remaining eight sausages go on the baking sheet. I'll lightly drizzle them with oil. And for the baking sheet, I need about half a centimeter of oil.
Now mix the sausages like this. So, I'll fry the sausages for 10 minutes. I'll also put a baking sheet in there to heat the oil, okay? Because one of the secrets to a good Yorkshire pudding is high heat. So we send it to the oven. Let's get back to our business. Next-three bulbs. I'll just cut them like this. I chopped it quite finely, but if you want to make the onions a little coarser, that's perfectly fine. Now you can add pepper generously. I'll reduce the heat to medium. Fry them for about 20 minutes, okay? I am crying. It's emotional, but we want to convey the wonderful aroma of onion sausages. So, we're going to make the most wonderful, simple, easy
Yorkshire pudding dough with raisins, okay? I have 700 g of plain flour and a good pinch of salt. Then I take 500 ml of wonderful organic whole milk. And now the highlight: 450 ml of good beer. You can take a campfire. I chose a wonderful wheat beer, pleasant, fruity and fresh. Now I need to knock it all down. Next, add the eggs. So, we add 14 large eggs from free-range chickens. This will help the pudding rise, expand beyond the mold, and become fluffy. Beat until the mixture is smooth and uniform We need to pour the batter into two baking sheets as quickly and safely as possible. So, you can just pour some of the dough, half, into a jug. And I'll put them where they'll be easy to reach when I open the door. And
last but not least-rosemary. I'll put a little rosemary in each baking dish. That's it, just a little, a handful. Well, let's go. Good. Calmly and quickly. So, we add half of the rosemary, like this. Look how it's being fried. I'll do the same thing with these sausages here, like this. I'll take this jug first. So, I pour the batter around the sausages, like this. Now let's return to the top shelf. And then we'll use the rest of the dough for the second baking sheet.
I'll fill it to about 2 cm from the bottom. And now I'll put this here. The door is closed, don't touch it. Once the door is closed, do not approach the oven for 30 minutes. Leave them, because we need to maintain the pressure and temperature inside. This is how the incredible rise of Yorkshire pudding is achieved. So, to take this wonderful onion to the next level, there are a few little tricks. First, the brown sauce. Add two tablespoons of sauce. Take some whole grain mustard, just a teaspoon. We will use flour for thickening. So, two full tablespoons of wheat flour go inside. I'll add one chicken bouillon cube. Chicken or beef, it doesn't
matter. And then we mix it all up. And I also have some boiling water from the kettle here. You will need approximately 700 ml to a liter of water. I'll just keep it on the heat until it's ready in 20-25 minutes. Perfectly. So, the "frog in the hole" is almost ready. I am very, very excited. No matter how many times I've made this, I'm delighted every time. I think I'll take a ladle of this sauce and just pour it here. Look at this. Beauty. I have steamed greens. Well, let's do it. Look at this. Well, come on. Yes. Here she is, our beautiful "frog in the hole." Stronger, a little lower. And here's the
reason why I did a double take. Look at this. Well, because. Crispy, luxurious, golden. Okay, let's begin. Let's cut this. I simply adore this dish That's all. A sumptuous sausage, some curly kale. Let's add some of this epic, peasant-style sauce. And of course, when you're enjoying it, take and tear off a good piece for yourself. Friends, this is a double whammy. A large Yorkshire "frog in a hole", a powerful sauce, some greens on the side. When you're really hungry and the weather's a bit lousy, you know, Yorkshire pudding is the thing So delicious.
I want to see how you prepare it. Join us. And try it yourself. Perfectly. This is the best sausage casserole. It's simple, homemade, and we have the most amazing potato dumplings, crunchy on top and so luxurious and tender on the inside. We have lots of vegetables here, great sauce, crispy sausages, so much, so much flavor. This is a dish that all my children love. So, let's begin. I boiled 800 g of good potatoes of the Maris Piper variety. Just prepare it like regular mashed potatoes . I'll wash this pan. I return the pan to the heat. Now let's let these potatoes dry out with steam. Okay, the main thing is to make the sausages incredible. So, I have six big, wonderful Cumberland sausages here. The good news is
that I also tested this recipe with vegetarian sausages, the result is very good. So this is a very, very enjoyable recipe that everyone can enjoy. In the same pan where we cooked the potatoes, just pour a little olive oil. Place it on medium heat. Take your sausages and gently fry them for about 10 minutes, give or take, until golden brown on all sides. So, just flip them over. Take care of them. Sausages are something we buy every week. This is a truly affordable product. And of course, if you choose a quality Cumberland sausage, where 70-75% of the meat is, you know, free-range pork, if possible, it really makes a difference. And you can taste it
. Delicious. So, just pay some attention to this. Okay, the next thing we're going to do is the gravy. As for vegetables, this is an excuse to really use a lot of them and mix them up if you want. I will use carrots here. Don't bother peeling the carrots, okay? Because a lot of the flavor is in the skin. Cut it in half, then into quarters lengthwise, and simply cut into 2 cm pieces. If you want to use other vegetables- fennel, turnips, beets, celery-go ahead, it's up to you. As for the leeks, you can use regular onions if you want. My wife doesn't like onions so I always use leeks, they are a fantastic ingredient. Very tasty, really nutritious.
Just roughly chop them. Look, our sausages are already nicely browned. Transfer them to a bowl or plate. We'll make the sauce, then return them to finish cooking. This is a great little piece of equipment. The sausages will impart the flavor of the fat in the pan, and it will make the vegetables very, very tasty And this will become the basis of our incredible gravy. Fry this for about 10-15 minutes, this will guarantee you a rich flavor. They will shrink, that will be great. In the meantime, let me show you how to make these dumplings. When you think of the best casseroles or stews
in the world, they are often served with some kind of dumplings. And I love that feeling of a dumpling- something that absorbs the flavor of the gravy, giving it elasticity and texture. So, I thought I'd mash the potatoes, add salt and pepper, well, like I usually do, and then take some whole grain mustard, about a teaspoon full. And the mustard seeds, I think, are really the key here. It's like a little surprise. See, once it's all mixed together, roughly divide it in half with your hands, then in half again. And then we're going to take this piece of potato and just shape it in our hand like a cricket ball, right?
Imagine it in gravy. So, very, very simple. Everything is easy, four wonderful potato dumplings are ready to cook. So, let's see what's going on here Vegetables have decreased in volume. Light caramelization is already appearing here It adds flavor, real flavor. See? Dad? Hey, hello, son. What are you doing? Oh, I'm cooking dinner. Hungry? Aha. What do you do? I'm going to play football. Class. Good. Well, you can come help me later if you want. Ha?
How long? Uh, come back in 15 minutes. Okay. In 20 minutes. So, look. Look at these vegetables. So, we're caramelizing them now. This is evident in leeks and carrots. Now I want to turn the vegetables into a sauce, right? So let's add one full teaspoon of whole grain mustard. Delicious. Then we'll add, wait a minute, my good old friend-brown sauce, okay? About three tablespoons. It already smells incredible. You might be thinking, isn't this a little trick? Yes, it is, because it has a lot of spices in it. There's tamarind in there, so you get that sweet and sour flavor that would make it
hard for me to buy all those ingredients separately. So, I have a ready-made universal solution. Now let's add a bunch of useful things here. A can of canned mixed beans. This dish is very economical to prepare. If you can't find them or don't like them , you can use chickpeas. My kids also love chickpeas in this dish. So, pour everything in there, along with the juice, right And finally, let's add the canned tomatoes, okay? So, we pour out the whole can and with clean hands we simply mash the tomatoes so that they break up. to rinse the can and also add some moisture. Then we bring everything to a boil and cook for about 10-15 minutes until it becomes appetizing, right? Really thick and wonderful. The
whole point of this recipe is to transform ordinary ingredients into something ingenious and more interesting. Now our wonderful regular Cumberland sausages, they're already partially done, right? I have a little trick that I spied in a Polish shop, they sell incredible kielbasa sausages. When they cook them, they make cuts for texture. And I like it. So, thanks to those cuts, it looks cool. This increases the surface area, and therefore more crispy bits, more flavor. Yes! And from the bottom, it also absorbs more of the flavor of this wonderful sauce. And this, in turn, adds flavor to the sauce. So, a kind of beautiful cycle of taste is formed. So make half-centimeter cuts on the sausages that you have already browned on
both sides. This is done very quickly. Now look at the sauce, see how nice and thick it is becoming. Now I want to take some sausages and just dip them in this sauce. All the juices from the sausages also go there Then we add the wonderful potato dumplings, right there. Look at this. Simply incredible. Brush them with oil so they become truly golden. Instead of a paintbrush, use herbs: a little thyme, rosemary, whatever you can find. So, I'll just pour some oil and grease it. This will not only make the dish golden and delicious, but also give it an
incredible aroma. Take some thyme leaves and sprinkle them around the pan. It looks just great. I'll put it under the grill for 10-15 minutes on high heat until it's golden and delicious. And when the kids or anyone asks : "What's for dinner, Dad?" and you will answer: "Sausages, mash and beans." They will say: "Okay." But not the ones you're used to Let's take a look at our sausage stew. Oh, it gurgles so beautifully. So, it looks very, very nice. So, let's serve it. Come and look at this. Hungry?
Aha. Look at this. Wow, how did you make those mountain things? These are not mountains, these are potato dumplings. Is there anything inside the dumplings? A little bit of mustard, but mostly they're super crispy on top and firm on the bottom. See how I cut the little sausages? So that they become very crispy. And the vegetables and beans are simmering quietly there, looking very appetizing. Luxuriously. So how is it? So, let's add a portion. Here's a sausage for you. Here are your vegetables. Simply incredible. Let's add some greens.
I will have to eat vegetables. Of course, you will have to. Although there are already vegetables in the dish. Yes, you will get a double portion, because dad is kind and always cares about your health. Ah, sausage. That's it. Well, let's try. You should feel the rich taste of the sauce, sweet tomatoes, vegetables, and beans. Okay, I'm ready. Come on, friend. Mm. This is very delicious. What did you like the most? Sausage. Because it's crispy. Super crispy.
The best thing is that the sausage has a crispy crust, but underneath it has absorbed all the flavor of the sauce. The sauce is very tasty. Have you tasted one of those carrots? They make vegetables so delicious. Very, very delicious. Well, what do you say, little one? Are you satisfied, friend? Yes. Delicious. Many people are afraid to cook Beef Wellington for 10 or 12 people. This is serious business. It's very expensive, but if you make a portion for two, it's quite manageable. And it all starts with a great piece of grass-fed beef tenderloin. 250 grams, this whole process is a tribute to this product. So, which herb goes best with beef tenderloin? Rosemary. An absolute classic.
Just chop the rosemary with a knife, add the seasonings, then take the fillet, roll it up and wrap it up. It is well covered. Place it on a heated pan with olive oil, a piece of butter, and a couple of cloves of garlic, and as soon as it starts to sizzle, throw the steak in. Oh, yes. Constantly water it with juice. Just a minute and a half of frying, and the meat inside will remain completely raw. So, let it cool down, and all that fat has done its job, so we're going to remove it. We will prepare mushroom duxelles, which is essentially mushroom pate. Wrapping beef in it is simply a real pleasure. So I'll coarsely chop a nice red onion. And then right back to the pan with a little fresh olive oil and a knob of butter-
just wonderful. Now let's talk about mushrooms, friends. The best thing about this dish is that you can use both the cheapest and most expensive mushrooms, and it will still turn out amazing. Look, I need 250 g, that's about it. Then I'll add small whole mushrooms to the onions. I can just crush the mushrooms with my hand. Look at this. Season with salt and pepper. Don't forget we have garlic. If you just squeeze it out of the skin, you can send it here right away. Now, if you want to make the flavor even richer, dried mushrooms will be the key ingredient. These are porcini mushrooms. It only takes a very small amount, literally three pieces, but they will change everything. Put them in a glass,
fill it with hot water, and the resulting extract will be like a potent mushroom bouillon cube. Add these soaked mushrooms. I'll save some of the water from under them for the sauce later. You can also add the juice that has been released from the meat while it rests. At this stage, all this needs to be interrupted. Of course, you can do this by hand, but a food processor gives a great pâté consistency. Close the lid and whisk. So, the duxelles are ready. Next, I will show you how to make pancakes.
This is a classic part of the dish that will absorb excess juice from the beef tenderloin. So here we will use the one cup method. Take any cup. We will need one cup of milk. We pour it out. Then add one cup of flour with baking powder. We add a wonderful free-range egg. 100 g spinach. I want to add color and flavor. Close the lid and beat well. And instantly you have this bright green pancake batter that is just incredible. Add a little olive oil to the pan and just pour in the batter, just enough to cover the bottom. Once the top is dry, you simply flip it over and hold it for 10 seconds on the other side. So we got a wonderful bright green pancake. So, now
let's put it all together. We have a beautiful steak, mushrooms, and this amazing pancake. I will use this great little technique to help you create this incredible gastronomic masterpiece. So, I add my pancake. I need the spiciness and spiciness of a great English mustard. Take about one and a half teaspoons. Boom. So you get that color and spiciness, and then we'll take the mushrooms. We need a little less than a centimeter of this incredible mushroom paste. Take some time to distribute it evenly. And when you do that, we're going to take our wonderful steak, put it in there, and then we're going to take the edges of the pancake and lift them up. And if you just twist it, this
movement, displacing the air, will give it the perfect ball shape. And this, my friends, will be inside your dough, and it will be phenomenal. Okay, now we need the dough. I use a wonderful butter puff pastry. So, I'm taking this and putting it here. You can use a knife and trim the edges a little. We can put it away, and then I'll put it on the dough. And now I need egg yolk for lubrication. Just walk along the edge like this. Consider it edible glue. We will cover the top with dough and simply roll it out.
It's almost like putting him to bed, right? Now I just want to trim the edges a little. Now let's brush it with egg yolk. This is more than perfect to put in the oven, but oh no, no, no, no. I want to do this for someone very special. So I will make an extra effort. Roll out a piece of dough. I only need half. I want to show you a little technique that is quite interesting Take a small knife and make one- inch cuts, one centimeter apart. When you get to the second row, we'll make an inch cut, but in a staggered pattern, in between. That's it. Now it's called a "grid". This is an additional option that I simply adore. Take the dough, shake it a little, and something beautiful will happen. I'll just cut off the excess edges. Use your
thumb and forefinger to press the edge and snap it shut. Who would have thought that a few cuts and pinches could be so effective. We will cook it in an oven preheated to 220°C for exactly 25 minutes on the lowest level so that the dough turns out crispy. We have enough time to make a delicious gravy with onions and thyme, adding a little port wine and the remaining liquid from the porcini mushrooms.
Simmer until the sauce thickens and becomes glossy-it's the perfect accompaniment to your Beef Wellington. Look at this. Perfectly. This is a true work of art. Take a sharp knife, point it towards the center and cut all the way to the bottom. And now-the moment of truth. Oh, yes. Well, my friend. Look at this. Let me introduce your new best friend-Beef Wellington for Two. Perfectly. And just add the sauce so that it surrounds the Wellington. Happy days.
Okay, I'll cut right down the middle. Oh, it's so crispy. All the way to the bottom. Well, let's get started. Oh, wow. The beef inside is so tender. This incredible mushroom duxelles. The dough is crispy. This is truly something special. And every now and then you deserve something special with your loved one. This meatloaf is always a hit at my house. A classic comfort food, taken to a new level with a combination of pork and beef for juiciness, tender mozzarella, and a " coat" of smoked bacon.
Also with fragrant fennel, plenty of gravy, and a "volcano" of mashed potatoes. So, the first task. It's very simple. Let's prepare the vegetables. Drizzle some olive oil onto a large frying pan. Tear some fresh sage and rosemary. Then add two chopped onions and two carrots to create a rich vegetable base. A little seasoning And we're going to slowly fry this over medium-low heat for about 20 to 25 minutes. Let it caramelize. Let the aromas become sweeter and truly rich. Then let it cool, add it to the meatloaf, and it will change everything for the better. Next-fennel. This is the unexpected star ingredient that will make this roll "swing." I
use four medium onions, sliced. They are crunchy and have a light anise flavor. But when slowly braised or baked, they become sweet, savory, and gain depth of flavor. Absolutely wonderful. Place the onions on the bottom of the baking dish. Add some chopped fennel for flavor, season, and drizzle with olive oil. Mix everything well, then bake in the oven for 30 minutes at 180 °C. Good. So, the fennel has been roasted, and look, it's half done.
It looks very good. It's already cold, right? It is so tender, sweet and wonderful. So, let's make some meatloaf, okay? Meatloaf can be made from any minced meat, but let's take it seriously. That's what takes it from just good to incredible. For the best flavor, I use a kilogram of pork shoulder and a kilogram of beef brisket, but you can use any quality minced meat. Add the cooled vegetables and 200g of breadcrumbs to absorb the juices and add lightness to the bread. Now let's add two eggs. Are you okay?
Yes. Do you want to cook a little? Yes. Now my little helpers will break two eggs. Eggs-in the center. Add a generous pinch of salt and pepper, 2 tsp. grain mustard, and to take this bread to the next level, add a dollop of creamy mozzarella. We have seasonings, vegetables, and breadcrumbs that absorb the fat, so it's juicy and delicious, and those little pieces of mozzarella are chewy and just wonderful. Once all the ingredients are added, it's time for everyone to join in the mixing. Try to keep everything in the bowl. Points for not spilling out of the bowl. I know this is a problem for you. Keep everything in a bowl.
Make sure all the ingredients are evenly distributed so that every bite is full of flavor. After mixing, shape the mixture into a loaf and place it in the pan until the fennel is half-baked. Now we're going to bake it, but I want something more. We want to add more flavor. So, come on, bacon, please, buddy. Lay the slices of smoked bacon crosswise, leaving gaps so that the fat can soak into the meat and the top becomes crispy and golden. To keep the bread moist, wet the parchment paper, cover it with it, and wrap the edges. Good night. Send the bread to the oven, preheated to 180 ° C, and bake for the first 30 minutes
So, half an hour has passed, it's almost ready, but it still doesn't look the same. I want to create an incredible sauce, and there is a very easy way to do it. Take 500 milliliters of beef, chicken or vegetable broth. Add a tablespoon of sun-dried tomato paste, then 2 tablespoons of blackcurrant jam and mix well. So now we just pour it on top. And, like with any gravy, all the delicious fried bits from the bottom of the pan will start to combine nicely. Look at this. Finally, sprinkle the meatloaf with sage and rosemary, lightly brushed with olive oil. Then put it back in the oven for another 45 minutes to let all those wonderful flavors come together. So, the meatloaf is ready.
And that's what you get, ladies and gentlemen. Delicious. Look at this. Wonderful gravy. Luxurious golden meatloaf. Serve with fresh, lightly blanched greens, along with a real 80s favorite. A volcano of creamy mashed potatoes erupting with melted butter Cabbage, potato volcano, wonderful meatloaf. Are you ready to taste? Yes. You know, the point is, we don't want a dry meatloaf. So if we look here, it's juicy. That's it, friends. A classic comforting weekend meatloaf, packed with the flavor of smoked bacon and mozzarella on a pillow of fragrant fennel floating in a delicious gravy. The perfect main course for a family feast.
Delicious deep flavor. Very good. So juicy and delicious. The sweetness from the jam in the sauce is simply incredible. And then there's fennel. Mhm.
