Can an old dog learn new tricks? My journey into cooking and making videos. I have to be honest, that although I have been cooking for years and taking photos for just as long, video is a new form for me. Taking video and cooking at the same time is definitely a challenge. I appreciate any comments and thought's on my journey. Obviously subscribing to my channel and watching the videos is a fantastic help as well. ;) cheers Paul
Thanks for posting this. My great grandfather reportedly used to eat kippers and eggs all the time but there’s no one left in the family who remembers how they were prepared. I’ve been doing it completely wrong!
This is my ultimate cooked breakfast. When I still had the big farmhouse, friends would come & stay for the weekend. One of my favourite things was to load up the sideboard in the dining room with as many things as possible. Kedgeree was my favourite - though I make mine with Scottish smokies. My girlfriend at the time was known for her Bombay potatoes; any left from the previous meal would be turned into sautéed Bombay potatoes to go with the kedgeree, a truly magical meal.
Heaven, what a tasty breakfast or supper. Instead of onions I like to add leeks for a whack of fresh sweetness - also some liver in there too. When it comes to a cooked breakfast I have a top three: - Kedgeree made with Arbroath smokies, kidney, liver & leeks (with some tattie scones) & a full Scottish cooked breakfast. 😋
Further to my earlier comment,i just had to thank you for this scrumptious dish.We had it for dinner as i said with rice and green beans,as you say what,s not to like brandy and cream sauce,heavenly! Sorry i thought you were a Yorkshireman!😀👍
Food processor for the pastry, done in minutes! Isn’t Maris piper a very floury spud? I’d use a red variety. Go to Sainsburys for your skirt beef, lovely!
Wow! I love your no nonsense straight forward Yorkshire? presentation.Unlike so called celebrity chefs this is all about the recipe not the chefs ego! I will definitely try this dish tonight and serve on a bed of rice and green beans,washed down with a nice Chianti!😀👍
Great sauce! Loved the flambe! I find kitchen scissors get the white centres out of the kidneys. Small sharp nail scissors are great. Thanks for the recipe.
Fantastic no nonsense carbonara! I used to just use Pecorino but now do about half and half with Parmigiano. Also it's amazing how different a dish it is with Pancetta instead of guanciale but both are great!
Thank you. I would love to use guanciale in it, but its a nightmare to get hold of here. Even pancetta is difficult. Totally agree with you about the half and half. :)
Actually, after I finished this, I put it in the oven to keep warm and then flashed it under the grill just before serving. I didn't put that in the video, apologies for that :)
They look very good! I like to bash up some dried rosemary and thyme and mix that in with a little bit of flour that I'll toss the spuds in after the parboil before roasting, results in extra crispy roasties!
Stick a cheese slice in and the sodium citrate in it will emulsify everything and you'll have a more uniform saucy cheese. Great idea using a slow cooker to keep it warm though!
Very oddly i have seen it on passenger ships' menu from the 50's and 60's on the Dessert section. On RFA ships we served it as a starter.. However regarding the scrambled eggs i always like to add some fresh milk or even better fresh cream (35% fat) for a richer texture
