Just wanted to say that's the best "cooking" video that I have ever seen.I have terminal cancer and next week I'm going to London and visiting every pie and mash shop that I can find.I lost my best friend last year George aged 93,born in the East end and when I was a kid I would sit and listen to him for hours reminiscing about his beloved London.You have such an easy comforting manner about you and I'm willing to bet that there are hundreds of people like me who would dearly love and appreciate any more food videos that you could post.Thank you so much for this delicious liquor video ,sending you love and all my best wishes, Donna.😘
I’m 32 soon to be 33 and I have not had pie and mash since I was 12 ,with my Nan who passed away and watching this brought me back some lovely memories 🙂👍🏻
i live up north, and ive only ever heard of liquor a couple of days ago. ive been looking for an authentic recipe and it seems you're the guy to trust. kudos to you.
Bloody nice mate, I grew up in West Norwood in London, use to love going to Arments Pie and mash shop every Saturday, I live innthe USA now and I'm going to cook this sauce and meal for my American girlfriend to show her true British food. You the best mate thanks again.
Put corn flower in with ya parsley and fish stock on a light simmer an if still watery jus add more corn flower to slightly thicken but still stays loose
HI I make mine by first making a roux sauce with plain flour and butter heat in a saucepan until combined into a paste, add milk and Parsley and stir to mix, lastly add salt and white pepper to taste.
It's great to see different variations of making liquor. the traditional way years ago was with Eel water, but as time has gone by Eel's have become very expensive to buy.
I always sling a bit of mash in too mate. Can't be bother arsing around with the fish so I used a good quality fish sauce instead, nearly always the Chinese kind because it has a bit of a kick to it. Oh and a bit of black pepper too
I was born in Bethnal Green. I grew up on Pie and Mash in the 50s and 60s. Im 69 now. I remember the shops. Cramped bench seats and tiled walls. Sadly the shops are gradually disappearing. Thanks for the video.
Fantastic job 👍👌👍 you made of the liquor sauce. Looked perfect. Also used th the eel stock. Thank you. Will definitely remember how to make it. Thank you 😊😊
Very authentic ingredients (eel stock),.........but no real need to use mash to thicken the liquor (maybe a desert spoon amount - otherwise it makes it too cloudy & starchy), just use the gelatin from the chilled eels to thicken the sauce and let it simmer for 5 mins + add a tiny bit of frozen spinach to get that green background colour to the liquor + add a splash of milk to get the final colour you want.
I'm American and basically repulsed by all of these old school bri ish recipes. But this guy is miles ahead of everyone else for at least using fresh parsley lol.
