Hey fellow foodies!
My food ethos is simple-
- buy quality
- source local, seasonal produce
- don't throw anything away, make your ingredients stretch further
- enjoy your food with your favourite people. Cook with love
Follow me on my foodie journey whilst I discover authentic and incredible food products, share with you what I like about them and give you inspiration for you to use in your kitchen.
Dom xx
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That music is far too loud. Your making fish cakes not bringing rocky balboa to the ring.
Cheers the the feedback Craig!
Stumbled upon your channel by fluke. Now a huge fan. Oh & love your calming voice… 👌🏽
so they sell cheap cuts at top quality prices.
Not really to be honest
Coming from Norwich my Dad along with many others loved Norfolk Dumplings. While I can't even recall even eating one lol. How a super strong tradition from at least 1600s went from being so popular to the fringe in one generation. I do remember my mum making them, and when I mention how Dad loved them she starts telling me the recipe, which I've now noted down.
Amazing, thanks for the comment!
Yum.
That's not a pie; it's stew covered in pastry. Probably tastes great, but that's not the point.
Hi, Are you putting the parsnips into a cold oven for an hour at 180°C or a pre-heated oven for an hour at 180°C
Pre-heated, an hour may be to much so I’d be checking after 40 mins or so
@@DomBill1 Ok, thanks.
This is not Penguin Point Big Wally Sauce as promoted on RecipeVolt with this video.
Why did u put water in oven
Hmmm, you can do, but it worked great without.
What temperature?
180 degrees
@@DomBill1 thanks! Edit: for future Americans, that's 356 degrees Fahrenheit
Milk and Fish NEVER
I really enjoyed having to sit through 15 minutes of sped up "going to the shops" filler... Oh wait no I didn't.
When I make the batter do I put it in the fridge to develop?
Hey Dan, I don’t think this makes a lot of difference tbh. Keep at room temp aswell, because if it’s chilled it will just bring down the temp in the pan.
@@DomBill1 legend thanks for the reply, I ended up just making the batter last minute and putting it in, pleased to say after following your great video, it turned out perfect 😃 thanks Dom! 👌🏽
02:05 refresh in cold water and it peels easily.
making similar but with beer batter
Happy days!
Where is the butter?
Not sure…
Americans smoke everything & in Australia they cook it also. When I 1st got in Australia I thought it was Ham in my mams fridge I put lettuce & mayo on some bread & eat it. Proper bacon is nether cooked or smoked
The salt doesn't disappear it soaks in to the bacon don't put more on than you would eat & I'd hang it for 5 or 6 days maybe less with the little bit of meat you had 4 days. Use sea salt
Ma Boi shin got cooked🙏😭
Guys this is a reference of shin godzilla if yall don't get it
roast for an hour... guess ill just make up the temperature :D
One of the worst gastronomies in the world 😢
IT'S CHEWSDAY, INNIT?
What size bowl is it 3 pints?? 🙏
Ohhh, not sure. A medium size bowl will do.
Top 10 reasons Britain sucks there are reasons it's great too black pudding is really good but I did not like that pie I tried it but it's unsettling and not my thing
Maybe being high and having the munchies makes my opinion invalid, but that looks absolutely goddam delicious.
Looks scary…. I WANNA TRY IT!!
God Bless you and your family...
It’s an expensive meal,with,the fish you chose. I use thi fish sauce or a fish stock cube for flavour.
Fair does… x
If you mix your honey and mustard in a small bowl before, it’s easier to drizzle over for even distribution
Good tip that! 👍🏻
Is that a GU cheesecake ramekin at 3:19?😂
Haha, I think so!
Just copied Hollywood's waitress video
I know, copy cat!
Proper Lancashire hotpot should be done in layers not just potatoes on the top.
Love the way he didn't cut this open to show us all how it looked inside.
I know, my bad!
just discovered you, will watch all your videos.
I just discovered your channel and I'm really grateful that you kept your videos here. I made my very first successful bread by following your videos.
I hope mera channel v grow ho jaye
Very congratulations bhai
❤
Honestly question, difference between this and a pavé?
Not sure to be honest 😊
BOLLOCKS
One came with a metal glove, you should use one.
My tip regarding the pastry is to replace half the water with vodka. You get the benefit of the moisture, however, when baking, the alcohol burns off and you are left with a lovely, crisp pastry. NB just make sure you let the pastry rest in the fridge for an hour.
Or vinegar 👍🥰
Sweet Jesus, this is only slightly less nauseating to look at than the Scottish munchie box.
one of my favorite potatoes dish, but, i cook my potatoes in a pot with milk and cream then put them in a square pan layered with cheese. do your potatoes cook through your way?✨
Yes they do, slow and low is the key. Spuds can take a long time to cook
Im going try and make this using Grunion instead of Sardines
looks absolutely delicious me mouths watering
Why don't chefs use chives
Yummy recipe
Great job 👍
This is not the way to make a Cornish pasty!!! Slice not cube ingredients! Layer ingredients starting with the potatoes followed by turnip (swede to non Cornish!) Then onion and lastly meat(Ideally shin) Salt pepper knob of butter! 🧈 crimp pastry on the side!!