Butchery

The Ultimate Rack Of Venison.A Venison Guard Of Honour.Thescottreaproject

  How To Prepare and cook Venison.A rack of venison,Showing the whole process from butchery to cookery.But this is no ordinary Venison rack,it is a Venison guard of honour,a stunning cut of meat that not only looks amazing but tastes great too.I start with a whole venison loin butcher it then cook it,and the end result has real wow factor. Please Subscribe to my channel by clicking on the link below, as new videos released every week. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butc...

How To Prepare And Cook A Partridge.TheScottReaProject.

  How To Cook A Partridge,I show how to completely prepare a fresh whole Partridge,then cook a stunning dish of Roasted Partridge,served with savoy cabbage,onions and dry cured bacon,a fantastic English game dish,simple/delicious.Please SUBSCRIBEby clicking the link below,videos released weekly,many thanks. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat Yo...

How To Bone And Roll A Shoulder Of Lamb.

  Showing how to completely bone and then roll a Shoulder Of Lamb,Ready for roasting,a totaly boneless,Lamb Shoulder,A fantastic joint of meat. Introducing you to our New Shop – We Have everything you need for a Professional or Home Kitchen – Including Cook Books, Knives, Pans, Utensils and More! All Payments and Shipping are Through Amazon For You Peace of Mind –  Check It Out Now  – The Foodie Shop We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How To Cook Lambs Hearts.

  Stuffed Lambs Hearts.The Lambs Hearts are stuffed with a sausage,herb and breadcrumb mix.Then slowly braised in a thick and rich tomato sauce.Offaly Good value meal,served on mashed potato.Delicious.many thanks. Introducing you to our New Shop – We Have everything you need for a Professional or Home Kitchen – Including Cook Books, Knives, Pans, Utensils and More! All Payments and Shipping are Through Amazon For You Peace of Mind –  Check It Out Now  – The Foodie Shop We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Page  

How To Cook Pigeon.Devilled Pigeon Breasts On Toast.

  Fresh pigeon breasts in a Tikka/Tandoori marinade,pan seared and served on a round of fried toast.This is simple food at its best.10 minutes to prepare,10 minutes to cook,it doesn't get easier than this,and the flavours are amazing,makes a cheeky little starter, or a lovely light lunch,stunning wild game cookery.Many thanks. Introducing you to our New Shop – We Have everything you need for a Professional or Home Kitchen – Including Cook Books, Knives, Pans, Utensils and More! All Payments and Shipping are Through Amazon For You Peace of Mind –  Check It Out Now  – The Foodie Shop We would love to have you join our community on facebook, where we have Chef Humour our latest Food News, Viral Food Videos and more —->  Facebook Pag...

How to make a sauce Gribiche – Mayonnaise made with boiled eggs – No raw eggs product – french food

  in this video you will learn how to make the classic Sauce "Gribiche"sauce. it is a French sauce based on a mayonnaise made with boiled eggs (which is good news if you don't want or cannot eat raw eggs product). the mayonnaise is then garnished with a mix of chopped capers, gherkins, fresh parsley and tarragon. this sauce is used in France especially with cold meats or fish. ingredients to serve 4 people: 150 ml of sunflower oil (or equivalent) 2 boiled eggs, 1 generous tablespoon of Dijon mustard a pinch of salt and pepper 1 tablespoon of white wine vinegar 1 tablespoon of fresh tarragon (chopped) 1 tablespoon of fresh parsley (chopped) 3 or 4 sliced ghurkins (standard sour type, not sweet) 1 or 2 tablespoon of capers (chopped roughly) Introducing y...

How to make a French Fish soup, bouillabaisse style – step by step video recipe

  Thi step by step video will show you how to make a french fish soup, from scratch. If you like fish this is a dish not to miss. for the best results you will have to make your own fish stock from scratch and use 4 or 5 types of rock fish. if cannot make your own fish stock don't worry as this recipe can also be made using of the shelf fish stock. As a side note, if you want to have the soup thicker you can add 1 boiled potato in the soup before blending and filtering it. Make sure to use a sieve with medium size holes and if you can, ideally use a manual vegetable mill which will extract the juices as well as some of the fish flesh. Ingredients you need to make 1 liter of soup (enough for 4 starter size bowls or plates). for 2 liter of soup, just multiply all ...

Moule marinieres step by step recipe – French mussel with herbs and white wine

  This step by step video recipe will show you how to make authentic Moule marinieres the way it's done in France. The Moules Mariniere recipe is easy to make, does not cost much and is absolutely delicious. Moreover, I think this is the one French seafood recipe anyone should know (provided you like seafood of course). Now what are Moule marinieres? well, In a nutshell it's mussel cooked with a mix of butter, shallots, garlic, celery and white wine. it is a dish that can be served with either white wine or beer and if you want to do it the belgian way then just add French fries on the side. The proportions used in this video are enough to serve two people (starters size) Ingredients used: 1 kG of Fresh Mussels 1 clove of garlic A bunch of flat Parsley (1 t...

Floating Island Dessert – Poached meringues with French custard and caramel sauce

  The floating island dessert or (iles Flottantes in French) is a classic French dessert that every French food lover should know. It is a composed of homemade French custard served with poached meringues and a drizzle caramel sauce. it can be served equally as a family dish or can be dressed up and look like a star on the red carpet served in a cocktail glass. When made from scratch that dessert is plain delicious and an absolute must try. The ingredient list is tiny and you would never imagined that a real such a dessert can be made with so few ingredients. Ingredients used in this video : 4 eggs ( separating egg white and egg yolks) 150 grams ( 3/4 cup) of sugar ( 50 grams for the meringue and 100 grams for the caramel sauce) 50 cl (16.9 Fluid oz) of full cream mi...

How to make a French shortcrust pastry in 5 minutes

  In this video we look at how to make an authentic French sweet shortcrust pastry in less then 5 minutes. The way of making a French shortcrust pastry is simply made possible by using a food processor (in this case a Magimix 5200 XL) but you can use also a food mixer such as as a Kitchen aid. Making a shortcrust pastry in a food processor is totally fine and is one of the method which part of our French culinary school book. And the big advantage is that it is extremely fast and consistent. last but not least, the pastry will taste the same as if you were making it by hand. So now there is no excuse of not trying some baking yourself! For this recipe I use: 250 Grams of plain flour 1 egg yolk 12.5 grams of white sugar 125 grams of unsalted Butter 2 to 5 grams of sal...

French Choux Pastry Recipe for Puffs and Eclairs

  Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily. Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry. Quantities used in this video: 3 organic eggs (for the dough) 1 egg (for the glazing) 200 ml of water (0.42 pints 100 grams of plain flour (0.42 us cups) 80 grams of butter (0.33 cups) 10 grams of Sugar (0.35 OZ) A pinch of Salt To cook the choux pastry Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depe...

Bearnaise Sauce – The Real French Recipe

  Learn how to make a real French Bearnaise Sauce with this step by step video recipe. Its only using the correct recipe and the right cooking techniques that you will be able to make this sauce at home. The Bearnaise sauce is an absolute classic in French cuisine and is usually served in French brasserie and restaurants when ordering grilled Meats or Fish. The ingredients you need for the Bearnaise are as follow: 2 table spoons of good quality dry white wine 3 table spoons of tarragon vinegar (or simple white vinegar if you do not have tarragon vinegar) 2 egg yolks 2 table spoons of cold water 100 grams of clarified butter 1 shallot finely chopped 4 table spoon of freshly chopped tarragon 2 table spoon of freshly chopped chervil 1 teaspoon of black peppercorn (rough...

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