What a great channel. Many thanks Mr Matt. I've done this 5 times so far. Next I'm doing the confit duck. Thankyou for the chilled out approach. I'm am early retired Suffolk boy living in Nh Trang, Vietnam. I do lunches for my my local teachers and they adore the potatoes.
Had a go today....I mean honestly. No wonder UNESCO has just declared French cuisine and culinary traditions one of the Great wonders of Human culture❤🥰🥰🥰 And your teaching methods arent far behind, Matt! So cheers :)
Hello Chef. I've just subscribed today after coming across your bubble and squeak lesson from three years ago, from that I followed your brown sauce recepe. You have a good manner and presence along with some nice recepe's I'm here to learn and enjoy.
I hear that. The week i started keto Uncle Matt did a fabulous sourdough vid. This week i am mostly eating carnivore and he does this. I believe he has been sent to test me.
Omg they were the most delicious potatoes I’ve ever eaten my husband could have just eaten them for his tea lol, they came out perfect and I managed not to burn the butter. I did pork chops from the butcher and I made cauliflower and broccoli cheese x
Hi sweetie, I was thinking about you earlier when I was making roast beef dinner wondering why you haven’t uploaded in along time. Anyway I’ve been wanting to make these for ages but all the videos I watched were very up your arse perfection videos. Your recipes are very easy to follow and you’re very relatable. Happy New Year btw xxx
Hi gorgeous happy new year to you too, I get disillusioned with the lack of progress on this channel. Planning to get back at it for the next couple of months and see if it picks up a bit.
If I made them smaller would it look as good ? Also if you add a teaspoon olive oil to butter it doesn’t burn so what if I do that ? The potatoes look scrumptious 👍👏👏
I know mate, at Harvey's Bristol we had a sea bass dish with a complicated sauce that had diced black olives in it. But they had to be cut diamond shape, the hours it took to fill a small pot each day for the sous chef to take a large spoonfull every time! I made a decision to say bollox to unnecessary garnish from then, that's why my presentation style is rather basic
I got burned out from the pressure. The guy that trained me said he worked for an insane German chef. If one piece of diced onion was the wrong size he would throw the entire container across the kitchen. I really don't understand why people in the restaurant business believe they are involved in building an intergalactic space ship to save humanity.@@unclemattscookerylessons
here's a link to my chicken stock video. th-cam.com/video/vfBvtQZXQ68/w-d-xo.htmlsi=Y_EnCGf295MOCWvz
He’s back, they look bangin bruv
Thanks mate 🙂
Glad to see you back! The algorithm is not our friend.
Don't think they like me, this one is doing ok though?
@@unclemattscookerylessonsI cooked your first version, about 3years ago, I think.
What a great channel. Many thanks Mr Matt. I've done this 5 times so far. Next I'm doing the confit duck. Thankyou for the chilled out approach. I'm am early retired Suffolk boy living in Nh Trang, Vietnam. I do lunches for my my local teachers and they adore the potatoes.
Thanks so much mate, very nice comment 😊
Ooh they look delicious Matt! 😋
They are I know
Thanks for sharing your recipe/demo for scrumptious fondant potatoes.
Hope you enjoy
Had a go today....I mean honestly. No wonder UNESCO has just declared French cuisine and culinary traditions one of the Great wonders of Human culture❤🥰🥰🥰 And your teaching methods arent far behind, Matt! So cheers :)
Yum. The best flavours, makes me think of Uncle Monty: “Garlic, rosemary and salt”…
Garlic and herbs are for me the foundation of European cooking. I like spices but they can completely mask the real flavour.
It's about time we got another video! 😅 😊Thank you sir.
Thanks 👍
@@unclemattscookerylessons I've enjoyed your recipes so much, I check on your channel every week
Hi Matt, Happy New Year! 😊👍🏻
Happy new year to you too 🎊
Hello Chef. I've just subscribed today after coming across your bubble and squeak lesson from three years ago, from that I followed your brown sauce recepe. You have a good manner and presence along with some nice recepe's I'm here to learn and enjoy.
thank you Steve I really appreciate you taking time to comment
Decadent but totally delicious!
Nice one Matt!
Thanks for that
Lovely recipe, can't wait to try it myself. Happy new year!
Happy new year to you too, thanks x
They look delicious!! Thanks for sharing your lovely recipes in such an uncomplicated way! 😍
My pleasure 😊
Hey Matt!
Thanks a bunch Matt as this is Day 1 of my Keto diet and all i want is a spud.....
Enjoy 😊
I hear that. The week i started keto Uncle Matt did a fabulous sourdough vid. This week i am mostly eating carnivore and he does this. I believe he has been sent to test me.
I’m making this tonight, I will let you know how they turn out x
what you making to go with them Emma? Hope you like x
Omg they were the most delicious potatoes I’ve ever eaten my husband could have just eaten them for his tea lol, they came out perfect and I managed not to burn the butter.
I did pork chops from the butcher and I made cauliflower and broccoli cheese x
Well they look very tasty. I know there’s a lot of butter in there once in awhile be okay. Happy New Year to you
It's ok to use just a little oil for the browning process then finish with stock. But.... I do love butter 🧈
Hi sweetie, I was thinking about you earlier when I was making roast beef dinner wondering why you haven’t uploaded in along time. Anyway I’ve been wanting to make these for ages but all the videos I watched were very up your arse perfection videos. Your recipes are very easy to follow and you’re very relatable.
Happy New Year btw xxx
Hi gorgeous happy new year to you too, I get disillusioned with the lack of progress on this channel.
Planning to get back at it for the next couple of months and see if it picks up a bit.
👍
They look scrumptious.
What did you do with the cooked butter?
I dunked some bread in it, I should feel ashamed but I'm not 😊
If I made them smaller would it look as good ? Also if you add a teaspoon olive oil to butter it doesn’t burn so what if I do that ? The potatoes look scrumptious 👍👏👏
Smaller would be fine and adding some oil would work,I just love the butter. It's a bit of an issue for me, it makes everything better 👍
🥰🥰🥰That pepper grinder😂
It's a big boy, annoyingly though it doesn't hold much peppercorns so I'm constantly re-filling
You want "fussy", try working for a French trained chef. Every root veg was cut into perfect lozenges or you would hear about it.
I know mate, at Harvey's Bristol we had a sea bass dish with a complicated sauce that had diced black olives in it. But they had to be cut diamond shape, the hours it took to fill a small pot each day for the sous chef to take a large spoonfull every time!
I made a decision to say bollox to unnecessary garnish from then, that's why my presentation style is rather basic
I got burned out from the pressure. The guy that trained me said he worked for an insane German chef. If one piece of diced onion was the wrong size he would throw the entire container across the kitchen. I really don't understand why people in the restaurant business believe they are involved in building an intergalactic space ship to save humanity.@@unclemattscookerylessons