Uncle Matt's Cookery Lessons. (684 views, 27 replies)

How to make a classic Custard Tart, Egg and nutmeg custard tart.


Tart pastry
225g of flour
1 orange zest
150g of butter
75g of caster sugar
1 egg
1 egg yolk
1 pinch of salt

Custard Filling
3 x egg yolks
3 x medium eggs
75g of caster sugar
500ml of whipping cream
2 nutmeg

How to make Sauerkraut, fermented cabbage.


White cabbage

Salt = 2% weight of the cabbage

Shred the cabbage then weigh it, X 0.02 for the exact amount of salt required. Massage salt with cabbage until it get watery. Transfer into GLASS jar and use a muddler to push the cabbage below the level of the brine. LABEL THE JAR

Top with cling film and a ramekin to ensure it remains covered by brine, attach lid and leave for 2 weeks at least maximum 3 weeks. Make sure to burp the ferment daily or just make a dangerous bomb!!

Once your happy with the taste store in the fridge for about 1 month or longer if you dare



Has anyone made this?

How to make Pork Stroganoff - Stroganov a classic Russian dish.


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

Shrove Tuesday Fat Tuesday Crepes filled with Cointreau flavoured pastry cream and orange syrup.



Creamy Cointreau pancakes with Orange syrup
For the pancake
Medium eggs 2
Plain (all purpose) flour 110g / 3.9oz
Milk 280ml / 9.5 fl oz
Melted butter 10g / 0.35oz
For the pastry cream - Crème patissiere
sugar 100
Cornflour 40g
Medium egg yolks 4
MIlk 500ml
Vanilla ½ pod
Double (heavy) cream 250ml
Cointreau 2 large shots (or as much as you want)
Orange blossom (opt) a few drops
Orange zest 3
For the syrup
Orange segments and juice 3
Caster sugar 200g
Cointreau 1 large shot

How to make Falafel, spiced and deep-fried chick pea balls.


Falafel

Dried chick peas 500g - 1.1lb

Diced white onion 1 medium

Chopped garlic 4 cloves

Chopped parsley 1 packet

Plain or chickpea flour 50g

Salt and pepper to taste

Baking soda (bicarb) 2 tsp

Ground cumin 1 tsp

Ground corriander 1 tsp

Paprika 1 tsp

Cayenne 1 tsp

How to make Babaganoush the Middle Eastern Aubergine / Egg plant dip.


Babaganoush


Aubergines 3

Garlic 3 cloves

Lemons half

Tahini (sesame paste) 1 tbsp

Extra virgin olive oil 100ml approx

Natural yoghurt 1 tbsp

How to make Cacio e Pepe, a classic Italian pasta dish 'cheese and pepper'


Cacio e pepe. 2 ptn


Spaghetti, bucatini or linguini 180g - 6.4oz

Pecorino or parmesan cheese finely grated 60g - 2oz

Olive oil 1 tbsp

Fresh coarsely ground black pepper 1 tsp approx

Butter (opt) a knob

Salted water for boiling

How to make Barnbrack or Barmbrack or Irish tea cake, perfect for St Patrick's day.


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

How to make Vichyssoise the classic French chilled soup.


Vichyssoise 4 portions


Leeks (dark green leaves removed) 2 medium

White onions 2 medium

Butter 50g - 2 oz

Garlic 3 cloves

Potato (diced) 200g

Parsley 2 tbsp

Chicken or vegetable stock 500ml - 0.9 pints - 17 fl oz

White wine 200ml - 0.35 pints - 6.7 fl oz

MIlk 200ml - 0.35 pints - 6.7 fl oz

Double cream 250ml - 0.44 pints - 8.8 fl oz

Salt and white pepper to taste

Creme fraiche for garnish

Chives for garnish

How to make a simple Granary loaf.


Simple Granary loaf



Strong flour 350g - 12.3oz


Granary flour 350g - 12.3oz


Dried yeast 8g - 0.3oz just under 2 tsp


Sea salt 10g 0.35 exactly 2 tsp


Warm water 430ml 0.75 pints

How to make Pierogi, classic Polish and Eastern European dumpling pies.


Mushroom pierogi. Makes 12 to 15 dumplings


The pierogi dough

Plain flour 175g - 6.2oz

Egg 1 med

Salt 1/2 tsp

Vegetable oil 1 tsp

Warm water 65ml - 2.3fl oz


For the filling

Dried mushrooms 20g - 0.7oz

Sauerkraut 100g - 3.5oz

Onion 1 med

Butter 40g - 1.40z

Extra fried onion and bacon for garnish, or soured cream

How to make Cajun Jambalaya, stunning braised rice dish from Louisiana.


Jambalaya

For the roux

Vegetable oil 65g - 2.25oz

Plain flour 80g - 2.8oz

The rest

Chicken thighs 7

Cured or smoked sausage 150g - 5.3oz

Bell pepper 1

Celery 2 sticks

Onion diced 1 large or 2 medium

Chopped garlic 8 cloves

Chopped chilli pepper 2

Beer 200ml - 0.35 pints

Chicken stock 1.25L - 2.2 pints

Rice 350g - 12.4oz

Butter 30g - 1oz

Spring onions 4

Cayenne and paprika 1 tbsp each

Herbs thyme and parsley

Salt and pepper to taste

How to create homemade pasta with bread flour.


Strong flour pasta




Strong bread flour 200g - 7oz

Eggs 2 medium

Sea or kosher salt large pinch

A few splashes of water

How to make Lasagne, layers of homemade pasta with ragu sauce and béchamel.


Lasagne

Fresh pasta dough 200g - 7oz approx

Minced or ground beef 500g - 1.1lb

Minced or ground pork 500g - 1.1lb

Tinned tomatoes or tomato pasta sauce 500g - 1.1lb

Red or white wine 1 large glass

Red onion 1 1/2

Garlic 2 or 3 cloves

Celery 1 stick

Herbs thyme - sage and parsley


The béchamel

Unsalted butter 50g - 1.75oz

Plain flour 50g - 1.75 oz

Milk 500ml - 1 pint

Cream cheese or mascarpone 2 tbsp

Pecorino or parmesan as much as you like



Does that look nice or what?

How to make hot cross buns, delicious sweet fruit buns for Easter.


Hot cross buns recipe makes 12

Strong bread flour 500g - 1.2lb

Caster sugar 75g - 2.75oz

Mixed spice 2 tsp

Cinnamon 1 tsp

Zest of 1 lemon

Salt 10g - 0.25oz

Dried yeast 10g - 0.25oz

Unsalted butter 40g - 1.5oz

Milk 300ml - 10 fl oz

Egg 1

Currents or sultanas 200g - 7oz

Mixed candied peel 50g - 1.75oz

The topping

Plain flour 75g - 2.75oz

Apricot jam or golden syrup 2 tbsp



Warm the milk to blood temp, add sugar and yeast, leave 10 minutes to activate.
Combine flour, salt, zest and spices in a bowl, when yeast mixture is frothy add to the flour then melt the butter and add that into the mixture.

Add the egg to the dough and work in the bowl until it can turn onto the work surface then knead for 5 minutes.

Add the fruit and continue to knead for a few more minutes to incorporate, put dough into a oiled bowl and prove,
...
Knock back dough and divide into 12 even pieces, roll by hand and place on lined baking sheets not touching but close enough so that when they prove they will touch. Cover gently with oiled cling film to prove to double in size.

Mix the plain flour with a table spoon of water at a time until a smooth pipeable mixture is achieved. Spoon into a piping bag and cut a small hole, pipe in an even stream crosses over the proved buns.

Pre heat oven to 200c, bake for 20 minutes, turning trays half way.

Warm the apricot jam to a liquid and brush over the buns when they are still warm.
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How to make hasselback potatoes, Swedish backed potato dish.


Hasselback potatoes



Good baking or roasting potatoes

Rosemary or thyme

Olive oil

Sea or kosher salt

How to make classic fish and chips, beer battered and fried in beef dripping, for St Georges day.

Beer battered fish and chips with mushy peas


Beer batter


Self raising flour 200g - 7oz

Ice cold beer or larger 300ml - 10 fl oz - 1/2 pint

The rest



Cod, haddock or white fish of your choice 2 nice fillets skins and pin bones removed

Maris piper, russet or good frying potatoes 4 large

Beef dripping or high smoke point oil 1L - 2 pints approx

Frozen peas

Butter a knob

Salt and malt vinegar not negotiable

Condiments or your choice tartar sauce - ketchup - mayo whatever

How to braise breast of lamb, succulent lamb with tomatoes and onions.


Breast of lamb serves 2


Lamb breast 1

Garlic cloves 3

Confit lemon 1/4

Anchovy fillets 2

Rosemary a few sprigs

Dijon mustard 1 tsp

For the braise


White onion 2

Zest and juice of lemon 1

Tinned tomatoes 1 x 400g

White wine half a bottle

Rosemary - thyme - bay - parsley

capers 1 tsp

Does that look nice or what.

How to make sourdough starter from just flour and water, for the tastiest breads.

Sourdough starter - wild yeast - lactobacilli

How to make no knead sourdough bread.


Sour dough


starter 100g

Water 250g

Salt 8g

Bread flour 420g


Combine starter and all other ingredients in a bowl, mix to a sticky dough (do not try to knead). Cover and prove 4 hours, every 2 hours turn the dough. On a floured surface form the dough into a smooth ball.

Prepare banaton or bowl and leave over night in the fridge to retard the dough, next day prove again another 4-5 hours, do the poke test, poke your finger in and if the dough stays dented and refills just a little the dough is ready to bake, if it springs back quickly it has not finished proving.

Heat Dutch oven in a hot oven 240c - 460f for at least 30 minutes before the bread has proved, turn the dough onto some parchment, dust with flour and score with a sharp blade (the ear). Sit very carefully into dutch oven, spray with water and sit the lid on and place into the oven.
...
Bake 25 minutes then remove the lid and bake another 25 minutes at 220c - 430f, sit on a cooling rack and leave it alone until its has cooled to room temp.
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How to bone or joint a chicken, save money by butchering your own chicken.


Chicken butchery - Boning chicken - joint chicken

How to make Chicken Spago Ballotine, succulent chicken leg filled with garlic and parsley.

How to make Diane Sauce with a chicken Supreme, creamy mushroom and brandy sauce.


Chicken supreme with Diane Sauce


Chicken supremes 2

Shallots 3

Garlic 1 clove (opt)

Mushroom a handful

Dijon mustard 2 tsp

Brandy 2 shots

Worcester sauce 1 tbsp

Double cream or creme fraiche 2 tbsp

Brown chicken or beef stock 100ml - 3.4 fl oz

Butter a couple of knobs

Parsley and thyme

Salt and pepper

How to keep your knives sharp and which knives to buy.


knife sharpening - advice on knife purchasing - which knife to use.


I use my bread knife for slicing nearly everything, anyone else?

How to make Pissaladiére, a classic French pizza with onions, olives and anchovies.


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


Well going of some of those ingredients, if i had a small slice of that, i [SPOILER]would be like lol.

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