I have constructed this channel to demonstrate and encourage you to challenge yourself in the kitchen. The techniques, skills and related underpinning knowledge in preparing a range of food items is offered to help you prepare for a career in a professional Kitchen. It is essential that you are well organised, that you use your time efficiently, and that there are clear processes to your work. Finally enjoy what you do, for it is the key to success.
John, Potato Bread is one of the Staple Foods of Rural Ireland… (EU Ireland) and has been so for hundreds of years along with its fellow potato dishes of Rasp and Boxty… Northern Ireland has no Monopoly on such an Irish Dish!
This is Not traditional cabbage and bacon ,should use back bacon or other cuts should be cooked in the same big pot the bacon flavouring the cabbage and carrots and swead all put in at different times.this chap has made something else?
There are many interpretations of a recipe. This is our family one which reminds me of my childhood. Im sure for you too it’s a family favourite as well happy cooking.
Bacon and Cabbage, Irish classic I make sure to have this once a month. Very tasty and simple. My Irish granny would make this every time I went to theirs on a Weekend 😋
I'm going to try this one. We use a ton of shallots but I never even thought about cooking them intact and using them as a component of a dish. Thanks.
@@johncroweChef well I tried it and it turned out pretty well, it was a little hard to get the moisture levels right and had to grill it a little longer than usual but I think I prefer it. crispy, a little gooey, chewy and very tasty with abit of homemade butter 🤤😋
Nice video Mr Crowe. Looks amazing. Proper good tasty hearty meal. One of my absolute favourites. Good idea braising shallots and carrots post searing. Nice textures and flavours I bet. Melt in the mouth. 😋
Who doesnay enjoy a right good Beef Olive or 2? Multi textured meat wi pure savoury thicc azz gravay. Creamy mash, cheesy crocketts, honey glazed carrots. They wee shallots, that just burst in yer gub. A few mushrooms too... big bit a crusty buttery bread tay mop up... dear gawd! Thaz wit am tawlkin boot. 🤤
I don't know if you still look at this channel. However, you should definitely have more of a decrypting for it. It's a really great tutorial, and something I've been looking for and just stumbled across it from your pasta video 😅
I make these a lot for my husband. We call them potato cakes, some people call them “tater cakes”, potato pancakes, etc. My Mother, Aunt and Grandmother taught me. God Bless!
i used to make beef olives when i was a butcher, in Ayrshire .... they were the best beef olives i have ever tasted, the original recipe was from Belchers, i boil them with beef links and when cooked i was them of with hot water to remove excess fat and i use beef stock, bisto and a dash of red wine to make my gravy after which i put in my beef olives and links to heat them up and serve them with creamed mash potatoes and baby carrots sauteed
@@johncroweChef Thank you, Chef! I've done this twice, now on a third go tonight, and they've been beautiful each time, as was the gravy that I obtained! Many thanks to you for your guidance! Do you by chance have any further guidance, a demo perhaps, for preping a "larded or barded" roast that you mentioned in the video? What you mentioned makes sense of course, intuitively, but any insights into getting the proportions and techniques involved correct would be lovely as well! Cheers! Thanks again!
