My first impression with the first 5 seconds was "He's French". Then he sounded like he was a very refined Englishman and then my brain started to panic. I can't make up what he is. Let's just say he's Frenchglish.
There would have been a lot of medieval nobles like that, you wouldn’t be able to know if they were British or French because they were raised going back and forth.
my great grandfather gave me the fruits from his summer drink he soaked over nicht in whine in the fridge for a refreshing drink i think is wasnt suposted to for an 8 year old because the fruit soaked much of the alcohol
@@randomcrusaderdude yeah but thats the old times my great grandmother has putwhiskey with a q-tip on the gums where i was toothing as a baby to calm me down also but i hated alcohol my howl life
My job been offering a bunch of border line expired food items, some of them if it's this good almost expired then when new it must be fantastic. Even the 6 month stale Crostini are good. :P
I have spent over 10 years living in the UK and that video brings tears to my eyes. I do not remember which one of my Sunday Roast was the first one. But I remember all of them! One in Cornwall. Several doing a London Loop. I, sadly, moved out several years ago, but I am making Sunday roast every month to keep tradition alive. To teach my daughter about British culture and to keep my British heart beating! It is a quote from Irish republican, Daniel O’Connell : “Being born in a stable, does not make one a horse”. I have loved Britain with my whole heart, and as such it is the land of mine.
The first time I've ever heard this weird mix between French and... what was it exactly, South London? Cockney? It feels familiar but I'm not overly fluent in British accents. Anyway, it sounded great and properly unique.
To add a little to the origin of Sunday Roast, the lower classes would not have had a large fireplace, and so on a Sunday on the way to church, they would drop off a pot at the Bakers to be put in the cooling ovens, given that the bakers didn't bake on a Sunday. On the way back from church they would collect their pots and return home for the family meal.
you are writing fiction. cooling ovens? ovens would be cold if the bakers weren't baking. a sunday roast is put in the oven in the morning and then eaten after returning from church. simple as. you must be foreign to be making up such weird rituals of putting food in cold ovens.
My wife is half Scottish and she introduced me to Sunday roast and especially Yorkshire puddings. So easy to make and so delicious. Just simply incredible comfort food.
I was fortunate to have been at a place for quite a few years where the Head Chef had once been the personal chef for the then Prince of Wales (King Charles III now), when he was in the Royal Navy. His skills were absolutely on point and there were several events and balls that I went to that he catered. One of the most memorable was a banquet, which as the centre piece included an entire poached salmon that must have been several kilos, and a perfectly golden, very large beef wellington, in the shape of a boot.
My mum makes the best liver and bacon. One of the first foods she had in Britain when she arrived from Jamaica. Only difference is once the liver and onions are done, she makes a gravy and cooks it all together 👌🏾
My mum used to make it. It was mixed and cooked together in the oven. I don't like it though, the bacon and gravy was nice but I just don't like organs. I get steak pud chips and gravy from the chippy and I have to put the kidney on the side of my plate.
Lamb isn’t super popular in the US, but I’m so glad my mother’s side of the family is Indian. Nothing can ever beat a lamb curry, aside from a duck curry!
We have Australian and New Zealand lamb in nearly all grocery stores here in the US, but those are both grass fed... We prefer US raised lamb because it's predominantly grain/corn fed which results in a less gamey meat that's more juicy and more closely resembles the aroma of beef when eaten. I have a close friend from Lebanon, he runs a Mediterranean restaurant, even he admits that grass fed lamb isn't as good when sampled side by side.
That's ok if you like curry. I don't. I used to like it when I was younger but after living 30 years in a bengali neighborhood I hate it. My home smells like a curry house every time I open the window
It's eaten here, it's just more expensive than beef because most is imported from Australia and NZ... Our domestic lamb isn't nearly as gamey cuz it's grain/corn fed, however we don't produce nearly as much
People in the US aren't very adventurous in terms of meat. Most people eat almost exclusively beef, pork and chicken, and turkey. You'd be surprised by how many Americans don't even eat fish 😄
It's not a old school food. If you have a culture and you preserve it, you love it. It's all around the world. Spanish Africa, and America. We love liver worth.🎉 I still love it
Ok, RAISED ON BEEF LIVER, onions and boiled potatoes! I’m from RI USA, New England Native American reservation NARRAGANSETT. We LOVE this… I still make it living in the Fijian Islands with a Fijian Husband! ❤
@@amandavokins5958 I think you fundamentally do not understand the US. Every decently sized city has a United Nations of food types available. Very few British places, however... wonder why?
@@gerghghherb880 It's because most British food is boring and very similar to our American food, which draws from English, German, French, Italian, and Irish recipes. I found the food much better when I visited Ireland, than when I visited England. If you want to be technical, pie was brought to England by the Romans.
Its my favourite dish and I would be disappointed with the gravy here. In my opinion the gravy should be made in the pan you cook the bacon liver and onion in. It has a special flavour unique to this dish. That just looked like bisto.
I love liver with onion but in slovenia we pit the liver into milk for some time to take out the gamey taste and we cook the onions for 1h befor we add the liver
This is the first time ive missed home in 28 years! That sunday dinner!!!! Yorkshire puddings left overs were served with butter and a sprinkle of sugar! Yummmm!
When I served in the Norwegian army, we sometimes got served liver in brown sauce. No one really liked it. But we ate it still because of hunger :) Never had it since. Great show!
There's something about it being cooked with onions and gravy the onions sweeten it up and the gravy and mash just make it really hearty. The key is not to over cook the liver otherwise it ends up tasting like an old boot strap
Every American needs to be introduced to the roastie. Every time we have American friends over from the stats we convert one to the best potato cooked variant. Just so we note you can make a decent roast dinner for around £20 with everything in one variety of meat. London prices are mental.
they technically already have them, they just don't think of it as british... the very classic thanksgiving spread of turkey, potatoes, veg, etc... its british but the settlers needed to find things that were not in the north America's, such as turkey instead of chicken.
Awesome video as always. I was glad when she mentioned the chicken tikka massala, it's almost a staple takeaway curry item. If you're ever feeling brave enough go to brick lane for the phall it'll blow your socks off.
Liver and onions is awesome especially in a decent cafe with bubble and squeak Yorkshire pudding as, a starter with gravy, with the main meal and then with cooked fruit and custard/ cream Traditional that the men cooked Sunday dinner
Liver and onions is one of those dishes that it's easy to do wrong, but if you get it right and don't overcook it it is one of the most delicious things you can eat. I eat it often.
At last a place I have been to is featured. Bar Bruno does an absolutely wonderful and (huge) full English breakfast and I loved the atmosphere there. My Asian friends (I now live in Malaysia) think our food is tasteless because it's not smothered in spiciness to disguise the actual flavours. The beauty of great English food is the actual flavours of the ingredients don't need that.
@@73delgado moderation in all things, including moderation. No one should be eating liver and onions every other day, or even every few months. It was usually only eaten once or twice a year depending how often you could afford to slaughter a cow. The organ meats were eaten first because they tended to spoil very quickly and were hard to preserve. The rest of the animal could be smoked, dried, salted or otherwise preserved for several months. It was a luxury to have meat for most people, so every part was used as possible.
@kezzyen3407 My mom is in her 50s and she loves liver and onions… everyone has different preferences. I’ve always wanted to like liver, but it’s always been a swing and a miss to me personally. I wish I did like it because it’s super healthy.
Really great episode. Both guests were really good but especially Nigel was an excellent decision. One of the best guests you’ve ever had on this channel, truly epitomises what being British means.
thank you for covering our history with our food. I feel British food is incredibly misunderstood, but we are just very traditional. food has come a long way and there is definitely a mix to cuisine now. it is usual for a week to contain meals such as fajitas, pizza, stir fry etc so a real influence has integrated.
Peas and liver? Man... I'm thankful my ancestors told your ancestors to kick rocks roughly 2.5 centuries ago! 😂. Keep your nasty peas and breakfast beans to yourself! 🤣
I’ve loved liver and onions and every which way in between chicken, beef pork lamb monkfish LIVER is such a great protein! Growing up in Europe i was exposed to a lot of diverse meals/food and I continue that to this day.
I am that weirdo that any time I go to nandos (Which isn't often) I always get the chicken livers. Outside of that I don't tend to really eat offal but I appreciate when certain countries do.
There was a place in Pike Place Market when I lived in Seattle, that had deep fried battered chicken livers. Sold in a full lunch sized paper bag. Can't remember how much it cost, but I still dream about it. Twenty years later.
Liver & bacon.. 1st strip the skin membrain from the liver.. cut into one inch strips & dust with flour.. fry bacon then lightly fry liver in the bacons fat.. remove liver when golden and add the onions when onins are golden colour put bacon & liver back in fry pan with the cooked onions add a little water to make the gravy & serve. ps.. don't over cook the liver or it'll dry out.. liver sould be moist but without blood flowing.
I've been going to bar bruno for years! Their pasta is fantastic esp vongole. I took a friend a few weeks ago who lives in France. He ordered liver & onions.. "don't tell the wife mate". Their prices are amazing too. Cherry pie & custard is fantastic. My friend from Texas loved it.
I still love liver and onions ( wait at 57 I guess I am oldish now ). I truly look forwards to your shows and enjoy them. Thank you for sharing with the world.
I love all the guests appeared in this video, they're all super charming in their own way, and they meshed well with Sony personality too! Looking forward to see them in another video 🤗
YES! I love Blacklock - I have gone there for the last 3 years and its SOO GOOD customer service is 10/10 and food 10/10 you can also opt in for individual roasts :)
i hated liver and onions growing up but our paleets change as we get older, so it's just a matter of time before people come back to it in my opinion. I love it now.
Hi Sonny, I hope you're doing well. I've been watching your videos on TH-cam for a while now and you are really funny. I really like what you do, your sense of humor, and I particularly appreciate your open-mindedness about the world. You are not afraid to try everything, even when it smells bad. I've noticed that you often talk about your baldness and I have a solution for that. You can reply to this comment if you want to know more…
The series has taken what was good about the ones Bourdain would do, there is a bit of that and I like it a lot. Culture, food and a lot of experiences with booze to accompany everything. Really fun to watch, especially because the host never fears eating whatever is on the table.
The Europe videos look a bit more touristy to me somehow but I'll still watch everything and support the channel. Liver and onions are great! I enjoyed it as a child and still do. Tons of onions add so much flavor, but never thought of combining it with mashed potatoes. Will try it!
y'all are blind, pause at 14:44 and you can see the crepe. Sunny messed up by not talking about it, the chef didn't forget it, just like Sunny said it was brushed with eggs when that is obviously mustard.
Hi Sunny, been an avid follower of ur shows for a while now (4 years to be exact), so glad ur in my town (London) and hope she’s treating well fella. You’ve gone to one my families favourite cafes “Cafe Bruno’ which were all going crazy at the moment because it. My only hope and wish is that u visit our No1. Cafe…. Pellicci’s Cafe in Bethnal Green, East London. Not too far from ur first visit with the London cabbie at The Polo Bar (Bishopsgate). Pellicci’s is a family run cafe that is literally the heart of the ‘East End’……and family run since 1900, famous for being the infamous ‘The Kray’ twins favourite place to eat. Despite what they did….. they did have taste lol. If you the time please please visit their, u won’t regret the Italian/Cockney cuisine I promise u…. To top it off the family that run the place are the kindest.
I do love some liver and onions. We just had liver 4 days ago. We do soak the liver for a bit in milk, dredge in seasoned flour, pan sautée with butter or margarine. Done. Didn't do onions but some caramelized onions are always great.
The wellington chef is the most french British person ever 😂 thats the vibe I'm getting
My first impression with the first 5 seconds was "He's French". Then he sounded like he was a very refined Englishman and then my brain started to panic. I can't make up what he is. Let's just say he's Frenchglish.
your comment made my day 😂
There would have been a lot of medieval nobles like that, you wouldn’t be able to know if they were British or French because they were raised going back and forth.
its so weird cuz its like french with britishisms
Northern France is called Brittany. Our Islands are Great (meaning Big) Britain(ny)
We are the same people
Nigel seems like such a chill dude haha what a champ :D
Its not egg yolk in the Wellington, its mustard
Dijon mustard at that!
@@stanley3385 yup
Hah, I paused and came to say this exact thing!
I also wondered why he said yolk lol
English mustard. That was on purpose, so we can comment 😂
I appreciate the fact that the restaurant doesn't waste food and gives it to the staff. Really good decision!
1:49 "i didn't like beer when i was 6, but when i was 7 i was really into it " 💀
Relatable
@@nofriendhuh 💀🥶💯
my great grandfather gave me the fruits from his summer drink he soaked over nicht in whine in the fridge for a refreshing drink i think is wasnt suposted to for an 8 year old because the fruit soaked much of the alcohol
@@TheCotzi crazy story dang
@@randomcrusaderdude yeah but thats the old times my great grandmother has putwhiskey with a q-tip on the gums where i was toothing as a baby to calm me down also but i hated alcohol my howl life
I am LOVING these UK episodes! so interesting!
"We don't throw food we give to the staff" That is really wholesome to hear nowadays ❤
well not surprising since they talk about a tenderloin
LOL, it's like a reward for a mistake. "Oh, no, I have ruined yet another delicious wellington. Now I have to eat it."
more like "think about your mistake as you eat it"
i would be happy to eat those expensive ingredients
My job been offering a bunch of border line expired food items, some of them if it's this good almost expired then when new it must be fantastic.
Even the 6 month stale Crostini are good. :P
I have spent over 10 years living in the UK and that video brings tears to my eyes. I do not remember which one of my Sunday Roast was the first one. But I remember all of them! One in Cornwall. Several doing a London Loop. I, sadly, moved out several years ago, but I am making Sunday roast every month to keep tradition alive. To teach my daughter about British culture and to keep my British heart beating! It is a quote from Irish republican, Daniel O’Connell : “Being born in a stable, does not make one a horse”. I have loved Britain with my whole heart, and as such it is the land of mine.
That chef who made the wellington was superb. Great accent too.
Sounded like a french/English accent mix. Loved it
The first time I've ever heard this weird mix between French and... what was it exactly, South London? Cockney? It feels familiar but I'm not overly fluent in British accents. Anyway, it sounded great and properly unique.
Sounded like a split identity between english and french.
@@HarmsFootball cockney is north London. Specifically within the sound of bow bells church.
French. He’s French. He’s not British 😂
To add a little to the origin of Sunday Roast, the lower classes would not have had a large fireplace, and so on a Sunday on the way to church, they would drop off a pot at the Bakers to be put in the cooling ovens, given that the bakers didn't bake on a Sunday. On the way back from church they would collect their pots and return home for the family meal.
Yes very true for the Old style UK and great idea to overcome issues
❤
I can remember my grandmother doing that when there was still a proper bakery in the village she lived in in Surrey. The baker's name was Mr Nibbs.
that's so wholesome. i didn't know.
you are writing fiction. cooling ovens? ovens would be cold if the bakers weren't baking.
a sunday roast is put in the oven in the morning and then eaten after returning from church.
simple as. you must be foreign to be making up such weird rituals of putting food in cold ovens.
Everyone calling Sonny out for the egg/mustard mixup is probably the best part about this whole video. 😂
i literally yelled this out loud lol
Especially when the size of the bite was off the scale…
Sonny, every chef right know is out to get you :D :D :D
he'll never live this down lol.
Watching on tv I grabbed my phone to run to the comments when I heard him say egg yolk
My wife is half Scottish and she introduced me to Sunday roast and especially Yorkshire puddings. So easy to make and so delicious. Just simply incredible comfort food.
Nigel seems like a super chill and fun chap. Enjoyed seeing him as a guest!
Super chill dude, shout out Nigel love from 🇲🇼🇲🇼
If only all Nigels were that chill!...
Thanks!
I was fortunate to have been at a place for quite a few years where the Head Chef had once been the personal chef for the then Prince of Wales (King Charles III now), when he was in the Royal Navy. His skills were absolutely on point and there were several events and balls that I went to that he catered. One of the most memorable was a banquet, which as the centre piece included an entire poached salmon that must have been several kilos, and a perfectly golden, very large beef wellington, in the shape of a boot.
My mum makes the best liver and bacon. One of the first foods she had in Britain when she arrived from Jamaica. Only difference is once the liver and onions are done, she makes a gravy and cooks it all together 👌🏾
I'll bring beer/ale... I wish to have some of this delicious liver and bacon, heck I'll even clean the living abode to have lol.
My mum used to make it. It was mixed and cooked together in the oven. I don't like it though, the bacon and gravy was nice but I just don't like organs. I get steak pud chips and gravy from the chippy and I have to put the kidney on the side of my plate.
Lamb isn’t super popular in the US, but I’m so glad my mother’s side of the family is Indian. Nothing can ever beat a lamb curry, aside from a duck curry!
We have Australian and New Zealand lamb in nearly all grocery stores here in the US, but those are both grass fed... We prefer US raised lamb because it's predominantly grain/corn fed which results in a less gamey meat that's more juicy and more closely resembles the aroma of beef when eaten.
I have a close friend from Lebanon, he runs a Mediterranean restaurant, even he admits that grass fed lamb isn't as good when sampled side by side.
Yea wish Lamb was more popular as every time I have had a dish with it was good.
That's ok if you like curry. I don't. I used to like it when I was younger but after living 30 years in a bengali neighborhood I hate it. My home smells like a curry house every time I open the window
@@RichardCranium321 feeding lambs grain is fucking cruel
@@RichardCranium321 so you prefer beef then i guess.
I'm an Aussie. Liver, onion, bacon is a staple. So good for you but like 'roo it's an acquired taste. Delicious.
Lamb not being eaten in the US is so surprising. Awesome cut of meat. Eaten lots in Australia/NZ as well
I’m an American, lamb is one of my favorite meats behind duck. I don’t eat it too often because it’s kind of expensive, but it’s delicious.
It's eaten here, it's just more expensive than beef because most is imported from Australia and NZ... Our domestic lamb isn't nearly as gamey cuz it's grain/corn fed, however we don't produce nearly as much
People in the US aren't very adventurous in terms of meat. Most people eat almost exclusively beef, pork and chicken, and turkey. You'd be surprised by how many Americans don't even eat fish 😄
I live in the heart of beef country (Nebraska) in the U.S. and I love lamb.
It's not a old school food. If you have a culture and you preserve it, you love it. It's all around the world. Spanish Africa, and America. We love liver worth.🎉 I still love it
You broke the chef with testicles 😂🤣
he looked offended 😆
Interesting that he said the cow has them, not the bull.
@@mikemcconeghy4658 English probably isn't his first language tbf
@@mikemcconeghy4658 Its a thing some would call them cow and some beef its an old story if i understand correctly!
@@Slothian making a vulgar joke in a fine establishment I'd roll my eyes too
those yorkies look epic!! great vid guys, enjoying this tour of my homeland
I never get mine right 😩
@12:28 That man was internally SCREAMING the answer to that stupid question in his head well before Sonny finished asking it. 😂
Ok, RAISED ON BEEF LIVER, onions and boiled potatoes! I’m from RI USA, New England Native American reservation NARRAGANSETT. We LOVE this… I still make it living in the Fijian Islands with a Fijian Husband! ❤
Imagine describing lamb as adventurous then putting marshmallow on top of sweet potato.
My main refusal of going to America is that other than New Orleans,I would starve.
@@amandavokins5958 I think you fundamentally do not understand the US. Every decently sized city has a United Nations of food types available. Very few British places, however... wonder why?
@@calamaridog Probably because you'd butcher the fuck out of all of the dishes. Apple pie is British btw.
@@gerghghherb880 It's because most British food is boring and very similar to our American food, which draws from English, German, French, Italian, and Irish recipes. I found the food much better when I visited Ireland, than when I visited England.
If you want to be technical, pie was brought to England by the Romans.
@@amandavokins5958 That's cope and you know it lol.
I'm a Brit and I prefer Pigs Liver it is more moist and flavourful to me. I live in Cyprus now and it is FREE! 🤗🤗🤗🤗
Ox liver is even better if you can get it.
Cypriots love pork so there's a lot to go around, specially when they mostly go for the leg/loin!
@@vintage1950 I can but it is expensive here!
Oooo man.. I really miss the charcoal souvlakia.. seftalies.. haloumi..chops..it's been so long 😢😢
@@MrJohnprouzos I am a Kleftico girl, and sad you missing out! 🤗🤗🙏🙏
Damn that liver and onions looked fantastic!
im on it
Its my favourite dish and I would be disappointed with the gravy here. In my opinion the gravy should be made in the pan you cook the bacon liver and onion in. It has a special flavour unique to this dish. That just looked like bisto.
yea it did, If it came out looking like that i would try it.
hell nah.. best british food 🤮
Growing up it was great. We used calf liver. It's usually overcooked in restaurants
I love liver with onion but in slovenia we pit the liver into milk for some time to take out the gamey taste and we cook the onions for 1h befor we add the liver
Yes! I learned that from an excellent cook from Germany.
Yep, I'm from Scotland and that is how my mum did it too!
In South Africa we also soak the liver in milk before frying
Calling bacon a "palate cleanser" is the funniest thing I've heard in a while 😂🐽
😂
My kind of palate cleanser not gonna lie 😂
It's a concept that can only truly be understood with a mouth full of liver.
This is the first time ive missed home in 28 years! That sunday dinner!!!! Yorkshire puddings left overs were served with butter and a sprinkle of sugar! Yummmm!
Lmao look at the dog at 1:12 takin a piss oin the middle of a street, pure british experience
😂😂😂😂
Still the Best ever food review show on youtube. 👍👍👍
The Wellington chef is an absolute Giga Chad 😂, so chill and calm
yep, the black dude though is given off weird vibes, weird fake attitude...
@@vineleak7676 disagree, seemed chill tbh.
When I served in the Norwegian army, we sometimes got served liver in brown sauce. No one really liked it. But we ate it still because of hunger :) Never had it since. Great show!
There's something about it being cooked with onions and gravy the onions sweeten it up and the gravy and mash just make it really hearty. The key is not to over cook the liver otherwise it ends up tasting like an old boot strap
Every American needs to be introduced to the roastie. Every time we have American friends over from the stats we convert one to the best potato cooked variant. Just so we note you can make a decent roast dinner for around £20 with everything in one variety of meat. London prices are mental.
We used to do pot roast or roast beef
Miss it
The English are the largest ancestral group in the US. We've only been gone 300 years. We know about roasts, bro.
they technically already have them, they just don't think of it as british... the very classic thanksgiving spread of turkey, potatoes, veg, etc... its british but the settlers needed to find things that were not in the north America's, such as turkey instead of chicken.
Braised leg of lamb with a pile of tatos and carrots and all the fixings cannot be beat. The pudding everything. It's just so good.
Adam - the posh roast they had was only £50 for two people. Hardly mental matey
Awesome video as always. I was glad when she mentioned the chicken tikka massala, it's almost a staple takeaway curry item. If you're ever feeling brave enough go to brick lane for the phall it'll blow your socks off.
Liver and onions is awesome especially in a decent cafe with bubble and squeak
Yorkshire pudding as, a starter with gravy, with the main meal and then with cooked fruit and custard/ cream
Traditional that the men cooked Sunday dinner
Hi I'm Cynthia from Alexandria Louisiana my sons and I love simply love your show bless you your crew and your family and hi to your beautiful wife 💖
Liver and onions is one of those dishes that it's easy to do wrong, but if you get it right and don't overcook it it is one of the most delicious things you can eat. I eat it often.
At last a place I have been to is featured. Bar Bruno does an absolutely wonderful and (huge) full English breakfast and I loved the atmosphere there.
My Asian friends (I now live in Malaysia) think our food is tasteless because it's not smothered in spiciness to disguise the actual flavours.
The beauty of great English food is the actual flavours of the ingredients don't need that.
Liver and onions is absolutely delicious and a very lean, healthy way of getting plenty of protein and iron into your diet.
And ur must be pushing 90 my moms 60 and won’t eat that dog food
@@kezzyen3407 everyone has a different palate liver is enjoyed all over the world
It will also make your uric acid skyrocket leading to gout
@@73delgado moderation in all things, including moderation. No one should be eating liver and onions every other day, or even every few months. It was usually only eaten once or twice a year depending how often you could afford to slaughter a cow. The organ meats were eaten first because they tended to spoil very quickly and were hard to preserve. The rest of the animal could be smoked, dried, salted or otherwise preserved for several months. It was a luxury to have meat for most people, so every part was used as possible.
@kezzyen3407 My mom is in her 50s and she loves liver and onions… everyone has different preferences. I’ve always wanted to like liver, but it’s always been a swing and a miss to me personally. I wish I did like it because it’s super healthy.
Really great episode. Both guests were really good but especially Nigel was an excellent decision. One of the best guests you’ve ever had on this channel, truly epitomises what being British means.
Liver & onions are a match made in heaven
Try adding some apples to it , it's great combo
@@eksinxx132that sounds nice! I need to try!
England Stole that from the Portuguese
thank you for covering our history with our food. I feel British food is incredibly misunderstood, but we are just very traditional. food has come a long way and there is definitely a mix to cuisine now. it is usual for a week to contain meals such as fajitas, pizza, stir fry etc so a real influence has integrated.
Nigel seems like such a character great episode!
“I ate that like a snake“ 😂😂😂😂 love it
I normally coat my lambs liver with flour and shallow fry it with mash potatoes crispy fried streaky bacon fried onions peas and gravy. Bloody yum
Peas and liver? Man... I'm thankful my ancestors told your ancestors to kick rocks roughly 2.5 centuries ago! 😂. Keep your nasty peas and breakfast beans to yourself! 🤣
Am from Malawi... i like this guys style full chill dude
I’ve loved liver and onions and every which way in between chicken, beef pork lamb monkfish LIVER is such a great protein! Growing up in Europe i was exposed to a lot of diverse meals/food and I continue that to this day.
@@nicozaharia3896 chicken liver, bacon mushroom and onion in cream sauce with rice or pasta! Delicious!
I am that weirdo that any time I go to nandos (Which isn't often) I always get the chicken livers. Outside of that I don't tend to really eat offal but I appreciate when certain countries do.
There was a place in Pike Place Market when I lived in Seattle, that had deep fried battered chicken livers. Sold in a full lunch sized paper bag. Can't remember how much it cost, but I still dream about it. Twenty years later.
I can’t believe you got Nigel on. He has absolutely smashed the food TikTok scene. What a dude& what a fantastic collab 👏🏾👏🏾👏🏾👏🏾
Loving the shows in London 😇
I enjoyed this video, well done. This is a good format
I love that "defenetly not" 😂
Liver & bacon.. 1st strip the skin membrain from the liver.. cut into one inch strips & dust with flour.. fry bacon then lightly fry liver in the bacons fat.. remove liver when golden and add the onions when onins are golden colour put bacon & liver back in fry pan with the cooked onions add a little water to make the gravy & serve.
ps.. don't over cook the liver or it'll dry out.. liver sould be moist but without blood flowing.
The 'egg yolk' on the beef is actually mustard!
thx i though i was alone catching that
I've been going to bar bruno for years! Their pasta is fantastic esp vongole. I took a friend a few weeks ago who lives in France. He ordered liver & onions.. "don't tell the wife mate". Their prices are amazing too. Cherry pie & custard is fantastic. My friend from Texas loved it.
Liver and bacon is so under rated these days seen as boring but so good
I still love liver and onions ( wait at 57 I guess I am oldish now ). I truly look forwards to your shows and enjoy them. Thank you for sharing with the world.
Thanks for uploading, I was looking for a interesting foods in Britain
Your channels keep improving. Always nice ro know it'll be something worthwhile to watch!
You're onto something good, keep it rolling
you a bot. go away please.
Liver and onions!!! Love it! If people only know how well it makes you feel after eating it. 💪
12:09 omg, „Monty Python foot from above smashing down“
I love all the guests appeared in this video, they're all super charming in their own way, and they meshed well with Sony personality too! Looking forward to see them in another video 🤗
I love Liver and Onions with either Mash or hand cut Chips and gravy nom nom
YES! I love Blacklock - I have gone there for the last 3 years and its SOO GOOD customer service is 10/10 and food 10/10 you can also opt in for individual roasts :)
i hated liver and onions growing up but our paleets change as we get older, so it's just a matter of time before people come back to it in my opinion. I love it now.
My grandparents and parents loved it. I wouldn't even taste it til I was in my 40s Now I love it.
Hi Sonny, I hope you're doing well. I've been watching your videos on TH-cam for a while now and you are really funny. I really like what you do, your sense of humor, and I particularly appreciate your open-mindedness about the world. You are not afraid to try everything, even when it smells bad.
I've noticed that you often talk about your baldness and I have a solution for that. You can reply to this comment if you want to know more…
America does more a pot roast slow cooked in its own juices. The British style looks amazing.
I loved the dog pissing in the street at 1:13 haha
wow that Sunday roast looks gorgeous . I think if I was down there I would actually try the liver and onion
'we don't throw food we give it to the staff'.
in AUSTRALIA we use a special type of mushroom in our beef wellington 😇
Amanita muscaria?
And always invite the in-laws over to eat it
Yeah it's fully sick bro 😁
the cordyceps mushroom from "the last of us"
In AUSTRALIA ???
Beef liver smothered in onions and gravy is STILL a favorite for me!
Love liver n onions, flour the liver before frying
@@sameerparihar9739 hello sameer are you single and ready to mingle???
And soaking in milk helps with the flavour
The only bad thing about lambs fry is accidentally smelling that milk after soaking.
The series has taken what was good about the ones Bourdain would do, there is a bit of that and I like it a lot. Culture, food and a lot of experiences with booze to accompany everything. Really fun to watch, especially because the host never fears eating whatever is on the table.
Sonny was like " okay im not anymore bugs and weird foods, im treating myself this time mutha fuckas"
Love liver and onions and fried liver too! I love the intensity of chef JC. He is serious about his craft.
Liver and onions is common in Louisiana 🤷🏾♀️🫤, and I love it. 😩😩😩
The Europe videos look a bit more touristy to me somehow but I'll still watch everything and support the channel. Liver and onions are great! I enjoyed it as a child and still do. Tons of onions add so much flavor, but never thought of combining it with mashed potatoes. Will try it!
14:35 thats mustard not egg yolk
Love lamb! Your guests were awesome! Would love to try a sunday roast! 🤤🤟✌️👍👌♥️🇨🇦
Imagine if Gordon Ramsey reacted to this video. That will be hilarious yet wonderful.
That was a great episode. That Wellington was beautifully done. The best ingredients and a love of skill and care
homeboy is missing the crepe under the duxelle on his wellington, looking great tho, not hating. the brown butter brush to finish is a great touch
Exactly. Without it the pastry will be soggy
I rewound the video thinking I missed it lol
y'all are blind, pause at 14:44 and you can see the crepe. Sunny messed up by not talking about it, the chef didn't forget it, just like Sunny said it was brushed with eggs when that is obviously mustard.
@@mrmantastic3966 no, I call shenanigans. He also says they brushed the meat with egg yolk but it should also be mustard. BLIND MAN
Ahh you got me looking forward to Sunday now 😂😂 love a Sunday roast 😁
Nigel was awesome
Hi Sunny, been an avid follower of ur shows for a while now (4 years to be exact), so glad ur in my town (London) and hope she’s treating well fella. You’ve gone to one my families favourite cafes “Cafe Bruno’ which were all going crazy at the moment because it. My only hope and wish is that u visit our No1. Cafe…. Pellicci’s Cafe in Bethnal Green, East London. Not too far from ur first visit with the London cabbie at The Polo Bar (Bishopsgate). Pellicci’s is a family run cafe that is literally the heart of the ‘East End’……and family run since 1900, famous for being the infamous ‘The Kray’ twins favourite place to eat. Despite what they did….. they did have taste lol. If you the time please please visit their, u won’t regret the Italian/Cockney cuisine I promise u…. To top it off the family that run the place are the kindest.
How does anyone not like liver and onions?!?!!’ The smell when it cooks is marvelous!!
5:32 They got Professor Green working there!! 💀
The chef didn't laugh but I did, a "vegan beef wellington".
I've made liver and onions all my life. I honestly don't care for it but my husband loved it. My mom taught me.
Yorskire puddings when crispy and fluffy make the perfect bread for a roast Sandwich
As a South African this episode has inspired me to research the history of Sunday Kos 🤔
Dude, you gotta travel around the UK a bit. Have a sandwich in Sandwich, try Gypsy tart in Kent and Pie and Mash in london
I do love some liver and onions. We just had liver 4 days ago. We do soak the liver for a bit in milk, dredge in seasoned flour, pan sautée with butter or margarine. Done. Didn't do onions but some caramelized onions are always great.
Since i like liver so much, i tried different varieties of liver with onion: Berlin/Italian/Egyptian/Syrian/Ukrainian style.
Mash liver and onion gravy made correctly with perfectly cooked liver. Delicious
I really like it when Sunny has someone on that has never tried the dishes before. I love seeing them eat it for the first time.
Gordon looks like Brad Pitt and Willem Dafoe had a baby together 😆
at 1:13... glad we got that dog having a piss in the street back there lol..