Відео

It will work with red or white wine vinegar

You'll be missed 😉

@@unclemattscookerylessons it's chewsday innit

It is a bit soft, sorry. Apparently if you dry it first it is better

Those sound like my vows?

very nice of you to say so, thanks

good advice thank you

That sounds amazing

@@unclemattscookerylessons haven't made it for years think it's time. Originated because I'm not a fan of sausages but love lamb, needs herbs of choice of course

Well I just discovered that malt vinegar has gluten? You could replace with any vinegar really, I guess I would chose a red vine vinegar, but a cheap and cheerful one, don't spend a lot of money as you really just need the acidity.

I cook mine on a very low 110c 230f until just cooked. This way they dont souffle and the texture is silky smooth.

I guess passing through a sieve is optional as if you don't the parfait will still be lovely, but not as smooth as if you do pass it. The problem with a standard sieve is that they are not very strong as they are usually used for sifting flour, I broke mine when I made butter, I still have it but it doesn't have a handle.

That shows a fundamental understanding of cooking, swapping one ingredient for a similar one is a good thing. Maybe your brown sauce was better for it?

Never

It does yes,you could avoid basting the skin and leave it protruding above the sauce for a crispier finish. My better half rejects the skin all the time, I love it crispy or not

thank you for that, it's nice to get a comment about this recipe for once. Have a scroll through the comments, they are hilarious

hope you loved it as much as I did

My pleasure 😊

sorry for the delay in responding, the flan case I used is 8inch - 20cm diameter, and 2 inch 5cm deep. As you saw in the video this recipe made more batter so I also used a small loaf tin. I wouldn't let the size of the mould be an issue however, follow the method and if your mould is much larger and the cake is not as deep, just be aware of the cooking time being reduced. The tried and trusted skewer test still works. You could use a gratin dish also, as long as you line with parchment. I hope you give it a go, and please let me know how it turns out for you

Daddies is good for sure.

Yes, absolutely. I like the slightly bitter flavour from the beer however. There are very good 0% beers available now, so maybe you could try that? Otherwise milk would be good

Thank you! Will give it a go with milk.

I do get the very best comments on this video, have a scroll through I'm sure you'll have a laugh.

@@unclemattscookerylessons absolutely I laughed so hard it hurt having a scroll through here, the name of this dish is hilarious.

Thanks so much for that, I just googled nazi goering (slightly worried) and there came up the result for nasi goreng a Malaysian rice recipe served with a fried egg. I bet knowing squaddy humour they deliberately changed the spelling for a laugh. It looks lovely by the way and I'm always looking for a new brunch recipe, so thanks again for sharing that.

Thank you, I really do try to stay as close to an authentic recipe. In my experience here on youtube is that, there is always someone upset as it's not exactly as their Nona did it. But the reality is that the Nona next door did it slightly different to them? I do love the Italian attitude to food, high quality but simple ingredients, not messed around with too much. I trained in posh French restaurants and as much as I love their food, sometimes it is unnecessarily complicated.

I put the pie in the description, but I don't know how to open that. If you go to my channel there is a longer version and you can definitely open the description there.

I think you should be brave and just share this with your family, they will understand if they love you. Something as good as this shouldn't ever be a secret haha

@@unclemattscookerylessons I Came Out Of The Closet And Told My Family. They Finally Accept Me!

I add probably too much salt on my own food, I have to say that the mussels for me are salty enough. I wonder if there are variations in the salty - ness depending on the saline content of the water they grow in?

I get confused as to what is a relish or a chutney and so on. It's probably sugar content? With a well known brand like this or say Heinz tomato ketchup for example, people get heavily invested in the wording. I still make this pickle as I prefer it to the original, I did a tomato ketchup a few years ago and I never made it again as it was just too different from the shop bought one. I do recommend that you check out my brown sauce recipe, it's another British classic that you may like?ua-cam.com/video/G6eaq7cHOk0/v-deo.htmlsi=R-Si67ODyUzNIIcp

thanks so much for that, I love duck and have several videos with options, I'll share links to a couple of those. I hope you like them?studio.ua-cam.com/users/videoRuZshNS89Tk/editstudio.ua-cam.com/users/videoyKT9btJ83xQ/editstudio.ua-cam.com/users/videoojaajm8Bivk/edit

so glad you like them

Those Italians love simplicity, I trained in French restaurants where it's more complicated. I like both styles tbh. I hope you enjoy

well er.. probably somewhere out there is another uncle Matt who's into that?