Our Michael Buerk is a national treasure. I remember him from my childhood. He hasn't changed. He remains so humble despite his tremendous talent. He always seems to be amazed by others, but never ever by himself.
Chef Paul is so wonderfully quick and witty! Both he and Michael are naturals and seem so remarkably unaware of the cameras and crew. This duo is my favorite!
What I love about the Real Royalty cooking episodes is that the recipes are thoroughly explained, the background of the dish is given, revision of the recipes is acceptable, the source of some ingredients are visited, and I get a little history education, too! Things don’t seem so intimidating. And, consequently, my personal recipes that I’ve been making for decades have undergone a transformation. Everything tastes so much better, and kind of new! I have happy eaters, and cooking is enjoyable once again.
Love every episode and have tried several recipes! Could easily watch an episode a day of these...food and history etc...very well presented. I'd be like Michael Burke....with my fork ready to taste all the time!
It may be an honor to cook for "the royals", but a chef should feel that every person who eats his creations should be treated with the same degree of respect and care.
They must have made this before coronavirus, when people shared air and were normal. Hope we get this personalization back soon. I will need to try to make this lobster dish. It may take me much longer but it made me incredibly hungry to watch that.
Greetings From Florida 🏄♀️ Thank You 4/ Sharing these Fabulous Food Recipe Presentations ! I’m SALIVATING ‼️ Sending Everyone Peace Health Light and Joy 🌈
So did I yet enjoyable info and listening plus anything cheese I love! ENGLAND so beautiful if your looking at the gardens or the farms in the countryside just gorgeous!
The process is pretty much standard for any souffle. Start with a roux, which is equal parts fat and flour. In this case, it looks like about a half cup of butter and flour. Combine the two (melt the butter first!) and then cook through for at least two minutes or so, or your souffle will taste like raw flour. The key part of this is the lobster bisque, and I would imagine a quick Internet search would come up with a good recipe for that. Again, it looks like he's eventually adding in about a cup. The important thing is to add enough bisque in to reach the consistency that he has, which is sort of like loose mashed potatoes. You don't want the volute (the combination of the roux and the bisque) to be runny, and you don't want it to be thick. As for the meringue, it's probably the whites of six to eight eggs, along with about a quarter teaspoon of creme of tartar, and beaten up to soft peaks. I'd suggest tempering the volute with about 1/3 of the meringue, just to lighten it up, before you add in the remainder. Fold, never stir. Go find some good videos on folding technique, and watch the motion of the spatula carefully. Once fully combined, you can see how he preps the ramekins, and he gives the bake time and temp. 200C is right at 390F. Souffles are much more easy to do than most people think they are. There are hundreds of good souffle recipes out there on the Internet.
I watch these shows, and I drool over these WONDERFUL recipes. However, and I mean no harm, every time I speak to someone from any other country who have visited England, they say the food isn't good at all. Now I'm confused - I'll have to go there myself to find out... 😀
Once upon a time veg (and meat stews) were boiled and overcooked. Sorta institutional looking. It makes me think generally of ‘school lunch’. (I went to school there.. ) those days are over. There are now some quite wonderful restaurants with brilliant bright fresh looking food. Delicious!
I dare say there is absolutely no reason at all to expect any of the food stored in my cabinets or refrigerator to come together and result with flavor even comparableto the hay. LOL
I remember Stinking Bishop Cheese from the Wallace and Gromit movie Curse of the WereRabbit. Wallace died and Gromit brought him back to life by wave a wedge of SBC under his nose. 🤣🤣
I think this might be my favorite new you tube show. Since @#COBRAKAI left you tube not to many great things to watch. By George I think I found one. Bloody hell and it's on lobster. Yummy 😋
Printed recipes would make these productions even better. After seeing how to make them, the printed recipe would be far more easy to follow. The chatter is sometimes detracting from getting the ingredient names. Is this by design? Sort of a tease - and this is a negative. Lovely show, nice and light, but do share the actual recipes, that would be a plus !
