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Uncle Matt's Cookery Lessons (2). (279 views, 27 replies)


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(11mo)

Cont from. www.two-movies.org/forum/thread/...


How to make Aioli, a classic garlic mayonnaise from Catalonia.


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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(11mo)

How to cook Hake with a Spanish style chorizo and bean stew.


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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(11mo)

How to make Spiced nuts, a nice way to use up egg white if your fed up with meringue.


Spiced nuts




Assorted nuts 300g - 10.5 oz

Egg white 1

Selection of your favourite spices 4 or 5 tsp

Salt 1 tsp

Sugar 1 tsp

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(11mo)

Reverse seared tomahawk ribeye steak and red wine pan sauce.


1 x Tomahawk ribeye steak 1.4k - 3 lb -1 rib
Sliced onion for trivet 1 or 2
Red wine 2 large glasses
Chicken or beef stock. 100ml - 3.5fl oz
High smoke point oil
Butter for basting and glossing pan sauce 100g - 3.5oz
Garlic rosemary and thyme
Garnish vine cherry tomatoes, chips and watercress


Internal steak temperature guide

Required doneness Pan temp rested temp

Rare 36-40c - 98-103f 48-52c - 120-125f

Med rare 44-46c - 112-117f 56-60c - 130-135f

Medium 50-54c - 122-127f 60-65c - 140-145f

Medium well 56-60c - 132-137f 65-70c - 150-155f

Well done 65c - 150f & above 75c - 165f & above

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(11mo)

How to make semi dried tomatoes, or tomato confit.


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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(11mo)

How to make Salt Beef AKA Corned beef, also bagel with gherkin and corned beef hash.


Salt beef

Beef brisket 750g - 1.65 Lb

The brine

Water 3 L - 5.2 pints

Sea salt, or kosher or pink salt 300g - 10oz

Salt Peter 60g

Brown sugar 200g - 0.44 Lb

Brine flavourings

A selection of spices and herbs such as….. You decide??

Juniper berries - Cloves - All spice - Star anise - Pepper corns - mustard seeds - coriander seeds - bay leaf - thyme - rosemary

Bring brine ingredients to a boil and simmer for 10 minutes, allow to cool completely before submerging the brisket in. Leave for 7 days turning each day.

Rinse well and sit brined brisket in a pan covered with water, add mire pix and simmer for 2 to 3 hours or until just tender,


Corned beef hash


Equal amounts of cold corned or salt beef, onion and cooked potato. 2 tbsp butter or lard, salt and pepper

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(11mo)

How to make Scones, the classic British tea cake. Perfect for afternoon tea.


Scones

Self raising flour 300g - 10.5 oz

Baking powder 1 tsp

Unsalted butter 75g - 2.6 oz

Sugar 50g - 1.75oz

Egg 1

Milk 120ml - 4 fl oz

Salt a pinch

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(10mo)

How to make Croissants and pan au chocolate, amazing flaky pasties from Paris.


Croissants

Makes 16-18

Strong flour 500g - 1.1lb

Dried yeast 10g - 0.35oz - 2.5 tsp

Sugar 40g - 1.4oz

Salt 10g - 0.35oz - 2tsp

Water 200g - 7oz

Milk 110g - 3.9oz

Unsalted butter 300g - 10.5oz

Egg for glaze 1

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(8mo)

@PureVodka🍺 awesomeness

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(10mo)

Salt baked Sea Bream, how to bake whole fish in a salt crust.


Salt baked Sea Bream


Bream scaled and gutted 2

Cheap salt 3k - 6.5 lb

Egg whites 4

Lemon 1

Thyme, dill and parsley a few sprigs

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(10mo)

How to make lemon curd, sharp and sweet lemony loveliness.


Lemon curd makes 0.5L - 1 pint approx


Juice and zest of lemons 4

Caster or granulated sugar 200g - 7oz

Unsalted butter 100g - 3.5oz

Whole eggs 3

Egg yolk 1


Filo baskets 2



Filo pastry sheets 2

Unsalted butter 50g

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(9mo)

How to make tomato ketchup, the original sweet and sour sauce.


Tomato ketchup


Ripe tomatoes 1k - 2.2lb

Red onion 1

Celery stick 1

Garlic cloves 2

Root ginger 25g - 0.75oz

White vinegar 100ml - 3.5fl oz

Sugar 50g - 1.75oz

Salt 2 tsp

Spices 1/2 tsp of - celery salt - garlic powder - onion powder -
mustard powder - black pepper - chilli flakes

Cloves just the one

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(9mo)

How to make Seafood en papilotte, classic French cooking technique.


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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(9mo)

How to make Pita or Pitta bread, wonderful pillowy bread pockets.


Pita or pitta?


Strong white flour 500g - 1.1lb

Dried yeast 7g - 0.25oz

Salt 7g - 0.25oz

Olive oil 2 tbsp

Yoghurt 1 tbsp

Tepid water 300ml - 0.63 pints - 1.25 cups

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(8mo)

@PureVodka🍺 gonna make this one too yum

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(8mo)

@1FRAC1 If you make it, post a pick of the finished result if you can, or just post how it came out. smiley

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(8mo)

Fabada Asturiana, pork and beans from Spain.


Fabada Asturiana


Asturian bean stew

Dried white beans 250g - 8.8oz

Chorizo 100g - 3.5oz

Pork belly 200g - 7oz

Black pudding 100g - 3.5oz

White onion 1

Garlic cloves 4

Sweet paprika 1 tbsp

Saffron 1 pinch

Olive oil 100ml - 3.4fl oz - 0.5cups

Water to cover

Salt and pepper to taste

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(8mo)

@PureVodka🍺 pork belly is bacon, right? Gonna try this one.

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(8mo)

Croquettes, crunchy fluffy deep-fried mashed potato snacks.



The French word “Croquette” means “To crunch” and croquettes are usually small cylindrical shaped food rolls that are coated in breadcrumbs and deep fried. These croquettes are fluffy and buttery on the inside with a slight crunch on the outside making them irresistible. Used as a side dish, there is no need to add any other ingredients, it’s the simplicity that makes these little puffs of joy incredible.

Potato croquettes


Floury potatoes 750g - 1lb 10oz

Unsalted butter 50g - 1.75oz

Egg 4

Parmesan cheese 50g - 1.75oz

Spring onion 4

Hard mozzarella 100g - 3.5oz

Plain flour for crumb 100g approx - 3.5oz

Breadcrumbs 150g approx - 5oz

High smoke point oil for frying

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(8mo)

Keto seed crackers, water biscuits and Scottish oatcakes.


keto biscuits or crackers are the incredibly delicious and crispy low carb alternative to crackers, these are the new superfood, so see how easy it is to make your own.
Water biscuits date back the 19th century and were also called ships biscuits as sailors would take them to see as they stayed fresh for months, these water biscuits or crackers also happen to be delicious which is nice.
Scottish oatcakes are from Scotland of course and date back to Roman times, earliest written record back to AD 43, beautifully crumbly oat biscuits are just perfect for any cheese board.


Water biscuits

Plain flour 120g

Light oil 1 tbsp

Sea salt 1/2 tsp

Cold water 50ml approx

Combine flour, oil and salt in processor, while running slowly add water until it comes together (may not need all the water).

If the dough can be formed into a ball it is ready, if a bit sandy add enough water until it does, wrap and chill 30 minutes.
...

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(8mo)

How to make fig chutney, fantastic preserved fruit.


How to make fig chutney, fantastic preserved fruit, chutney's originate from India but the style we enjoy in Europe and the US is an Anglo - Indian collaboration, the vinegar makes the chutney's longer lasting for the winter months. Have a go at making your own fig chutney, you'll be happy that you did.

Fig chutney

Figs 1k - 2.2lb
Onion 1 large
Apples 2
Dried fruit 100g - 3.5oz
White wine vinegar 500ml - 0.9pints - 17fl oz
Soft brown sugar 250g - 9oz
Orange peel and juice 1
Cinnamon 1/2 stick
star anise 1
ginger 1 inch
chilli 1 approx
Cloves 3
All spice berries 3
Salt and pepper to taste


Wash and dice figs, chop onion, dice apples, peel zest from orange and squeeze the juice. Combine all ingredients in a large saucepan, bring it to the boil then turn the heat down real low. Let it simmer until it reaches desired consistency.
...

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(5mo)
(edited)

The original Buffalo wings and drums recipe.


For the full recipe and more please follow this link to my website.
www.unclemattscookerylessons.com...

The original Buffalo wings recipe and drums, in 1964 Teressa Bellissimo from the Anchor bar in Buffalo New York State created a quick snack from chicken wings dipped in a chilli sauce and served with celery sticks and a blue cheese sauce. The recipe was a hit with her son and his friends and so Buffalo wings were born.
Back in the 60's American's were neglecting wings and legs for the less tasty breast meat, therefore wings in particular were a very low cost by product and this amazing snack meant that bar owners could serve these up either free or very cheap to their guests who would intern spend more money on drinks as the wings were both spicy and salty, win win.
In the 90's with the explosion of sports bars showing American football the popularity of Buffalo wings sky rocketed, there are many interpretations of wings with hot sauce but Buffalo wings are the original and in my opinion the best. ...
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(1mo)

Prawn sesame toast.


Prawn sesame toast - raw prawns 200g - 1 garlic clove - 1 tsp grated ginger - 1 tbsp chopped spring onions - 1 tsp soy - 1 egg white - 1 tsp sesame oil - sesame seeds - 12 small bread rounds - oil for frying

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(1mo)

Ultimate crispy Chicken schnitzel.


The spices and seasonings I used for this super crispy chicken schnitzel are 1/2 tsp of:
paprika - garlic powder - onion powder - cajun - celery salt and ground white pepper. I used these because that's what I had in my spice rack, so don't stress about going out to the shop just to stock up on your spices, just you do you ok?

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(1wk)

Ultimate Pulled Pork.


That really does look nice. smiley

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(1wk)

@PureVodka🍺 That does look good. My favorite way is about a 5-pound pork shoulder butt, cut any large fat off the outside, cover it with 1 tbsp salt or 1 1/2 tbsp of coarse salt (if all you have is fine salt only 1 1/2 tsp or it will be too salty) a few drops of Liquid Smoke and put it in a slow cooker, crockpot, for 8 to 10 hours. 10 minutes prep time and a real crowd pleaser.

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(1wk)

@Wander Someone in the YouTube comments, what talking about " Liquid Smoke " (which is new to me).
Thanks for sharing.

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(1wk)

@PureVodka🍺 Liquid Smoke is made by condensing
smoke. Some people hate it but I guarantee you you have had it on smoke-flavored bacon and many other products. It is very strong so you only use a small amount. In this recipe only 4 or 5 drops. I just checked and there are several videos on youtube showing how to make it but it is so inexpensive I would not bother making my own.

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