Sunday James is best James 😊 Also the blender to sieve pipeline is priceless information to amateur cooks like us, who are not necessarily aware of what they're doing 👍
My hack is to add cut lawn grass as a herb 🤔 just needs that freshness lol. Honestly jacks cooking gets more insane every video🤦 Oops did I say Jack's, I meant Jamie's.
i wouldn't make it with mango chutney. and i never use Worcestershire sauce. but i'm certainly gonna give the mustard and breadcrumb&bacon idea a try. didn't know mustard was used in mac&cheese. we live and we learn!
Have you thought about recreating the triple Fried Egg Chili Chutney Sandwich from Red Dwarf? All the ingredients are wrong but together they somehow work. Also apart from real indian cuisine I can't really think of another use for chutney.
White people LOVE mago chutney because it's sweet and tastes like jam, at least the common eaten one in the west. I know, I am white haha. I LOVE Indian food though, my favorite Chutney is a spicy cilantro chutney.
@@ChefJamesMakinson Let's be honest though, frozen peas are almost always better than fresh. - Unless you catch them in that 1 week window of peak season and they get airlifted from the farm to your supermarket.
"Of course we're going to be using macaroni" Look, after he used, what was it, soba noodles for ramen? I'm not taking for granted Jamie using the ingredients literally in the name of the dish!
He looked to use Ditalini, not even proper macaroni (or another “substantial” pasta). They’re tiny! It would be what I loathed most about this dish, but it’s not even top 2. Oh, Jamie, you’ve done it again, my Chutney Fiend.
He is the firsty presenter on Australian Masterchef at the moment and a lot of the contestants are really excited "it's Jamie Oliver!". He gave advice to one of them and they said how amazing it was to be personally taught by the "Lord of cooking". My youngest daughter dropped her fork at that comment, just saying "WHAT?!?". She has been enjoying you and uncle Roger smashing his recipes.
@@igs_ Yes ignore all his other cullinary acomplishments because he failed to make a grilled cheese. I bet you can make a mean grilled cheese tho, hasnt done much for you tho has it?
I'm sure the flavour is complex... with mango chutney and Worcester sauce, how could it be otherwise. The only problem is that mac 'n cheese is supposed to be a simple dish.
The worcester sauce I can understand, several cheese dishes use it including the ridiculously simple Welsh rabbit which is just cheese sauce on toasted bread. The mango chutney though? He already added caramelized onion which will add plenty of sweetness and I would argue already makes the mac and cheese far too complex.
Living in the UK almost everyone has heard of Jamie, he has been all over the TV and media. Most people never heard of Chef James but hopefully they will discover this channel. If Chef James had a restaurant next door to Jamie Oliver I would rather max out my card to eat at Chef James' than eat at Jamie Oliver's for free. Made Chef James' carbonara this evening and it was amazing - give it a try and you will love it, looking forward to trying more of his recipes 😁😁😁
@@pathofthedragon Yah, Frenchy seems to get even more upset than Uncle Roger whenever Chef Brian decides they are going to react to Jamie. And don't even begin to talk about Cooking with Jack, or as I prefer to call it, Under-Cooking with Jack after that nauseating chicken he made.
I just watched Uncle Roger video about Jamie Oliver's No-Butter Butter Chicken, in which he adds no butter but makes sure to include mango chutney... What is it with this guy? Butter Chicken, Egg Fried Rice, and now Mac N Cheese!? Chef James's smile when he said, "It's not a good idea to make promises you can't keep" put me on the floor lol!
I don't remember what mexican recipe I saw Jamie making where he added peas when nobody, nowhere here in México does that. Great review as always James!
@@ChefJamesMakinson I tried searching for the Jaime Oliver Mexican recipe with peas, but the first result was pea and feta quesadillas, and I can't go any further on this journey apologies. Just. Why.
@@ChefJamesMakinsonHe made. I guess nachos but keeps calling them fried tortillas. With feta. And... Yeah there's just nothing Mexican about this. I beg of British folks. Stop using feta in Mexican dishes. It's so painful and it can't taste good I mean come on. th-cam.com/video/pLUHuGjbpL8/w-d-xo.htmlsi=XOsgI6P4bcvdz237
@@mormornie fun fact, i try to get myself enthusiastic for cooking, so i love watching masterchef Australia. Jamie was there this year for a week or so. And in one of his recipes he Literally added the olive oil to chunks of butter! So spot on 🤣🤣
Since he's British, when he said "Cheddar" he may have meant the real thing from Somerset rather than other cheeses made in that style elsewhere which, as you note, vary wildly in quality.
@@RangeGleasry I know what I said. It's kind of a callback to a scene from The Critic( it's up on youtube) Your response, coupled with your Diamond Tiara avatar, go together quite nicely.
Is he sponsored by that mango chutney brand? As someone who is lactose intolerant but loves cheese, Mac and cheese is to me, about the simplicity of the dish. I really hope you have to remake this dish because I find it interesting that he always leans towards sweet components than savory. I do wonder how much of the use of sweetness is about catering towards British palates or is it just him trying to be unique.
idk i'm british & sweet macaroni cheese is not a thing... the only sweet savoury foods i can think of are asian style ones like sweet & sour sauce or similar. mango chutney specifically is super weird. mango chutney is a condiment used as a dip, i never saw anyone cook it into food other than jamie
@@amagicallaura I watch an Italian chef who cursed him forever for the Lasagna dish... Vincenzo's plate. So... ummm.. not even that. Jamie Olivier is a champion of add peas to underseasoned British-ed dishes? Maybe?
Hi James. I think you nailed it with identifying Jamie a 'character'. (there are other less savory descriptions, but we'll stay that.) I really appreciate how you break down the recipe and techniques, pointing out what could negatively and positively impact the results. You don't have to remake everything Jamie makes - no one should be subjected that level of punishment. Traditional recipes and demonstrations can be quite edifying; equally, modifications and personalized versions can be quite good and should be so identified when presented. I think every traditional recipe started out as a lump of something in a pot or pan anyway.
I have eaten delicious macaroni & cheese casseroles with vegetables included, but peas were never included. We usually buy the boxed (not Kraft) mac & cheese, and my brother likes adding sliced Havarti cheese before baking. It comes out great and just needs a bit of black pepper. I would never dream of adding peas to mine, but I have read that many Brits love adding peas to everything.
What is that man's obsession with chutneys? Mangos are delicious, but they do not require to be put into savory foods. Will someone PLEASE send the memo to Jamie?
I put chutney in sandwiches before I layer the greens and protein. I haven't used mango chutney yet but I imagine it adds a nice sweetness and tartness to a savoury sandwich along with other sauces. So I'm not gonna talk shh about it. But adding it to mac n cheese is crazy 😂😂
Since I am following your content since 1.5 year approx......it's actually good to see that you are adding more of your expressions in the review as the previous reviews were lacking a bit....but now it's like you are openly showing your feelings and expressions about all the recipes and videos.....quite liking your growth.....and you are one my favourite food reviewers up till now
Authentic indian mango chutney aint sweet it's sour, spicy and delicious eating it with rice and dal with ghee with chicken curry is a match made in heaven an absolute must try for anyone
I've made loads of roux and always use milk straight from the fridge. As you said, a little at a time is the key. I think people can sometimes be a little OTT with things. I pour half a cup at a time, and don't touch it for 20 seconds, let it warm a touch in the pan. Use a spoon until all the milk is added then swap to a whisk. Never had lumps.
Gotta say I'd use a whisk right from the start. It blends a lot easier. Right after adding the first bit of milk you have a smooth paste and then you just keep whisking.
He actually gave a pretty interesting video idea: make a blindtest with mac and cheese with and without mango chutney. Make a mac a cheese with sugar, mango chutney and without either
The freeze frame at 4:57 is sending me 😂. This recipe of his is a contender for a future recipe recereation episode. This also reminds me of Nat's What I Reckon's mac and cheese that I find prepped and cooked so simple and tons better looking and tasting. His recipes are also really good to follow.
5:38 to be fair, sometimes adding 'too much' salt is a good thing, because it prevents food from rotting. So it is absolutely a good idea to put more salt than usual if you're making it for a family function or you're poor, because then you can stretch your food out longer.
Your reactions at 9:29, 9:42 and 11:57 were my absolute favourites! Cracked me up and were precisely my reactions too! I've never seen a pasta recipe such as this one...weird to say the least! You were savage in this one, and rightly so!
Mango chutney maybe strange but I don't see what the big deal is. I tried it many times and it does not ruin the dish at all. Barely know it's there. I like to add twists to my recipes aswell, it makes it more interesting. Sometimes it works well, sometimes it doesn't. That's the fun with cooking. I did not like his butter chicken though. I really enjoy your tips James, it helps a lot. Thank you.
You’ve never had peas and macaroni and cheese? My mom always made it like that. She sometimes even added tuna although I suppose at that point, it’s more of a casserole than mac & cheese . we really didn’t have hardly any money so my mom would usually add ingredients to stretch the dish
I think Jamie's heart is in the right place. Can't say I'm not concerned about his tastebuds though ;). I once ate at a Jamies Italian in Leeds I think. It was really good but crazy overpriced (the company paid thankfully). His books were spread out on any spare surface, so a colleague thought they were free, so that was effectively, probably a £20 discount :D
So I am gonna openly admit that my Midwest self will make Mac and cheese with onions, peas, and ham in it. It was a staple growing up! Though these days I only do that as a comfort food and usually will just have good, plain mac and cheese on the side.
It's more of aam ka meetha achar or kacha aam ka murabba.. than chutney. Mango chutney is when you crush the raw sour mango with raw green chilli and fresh coriander + cumin+ salt. P.s: all aam ka chutney is not the same.. regional variation exits.
I was surprised that he didn't add the peas! But the mango chutney? He could have just said he was adding ketchup and it would have sounded just as bad. Thanks for the reaction vid, Chef! Oh, I was just thinking. I've made a few recipes from other creators and maybe you could do a video of 2 or 3 recipes that you would recommend to showcase your cooking? I'd definitely try making them. 👨🍳🥳
2:00 A roux, which we call 'opbagt sovs' in Danish, 2:25 I learned it the hard way that is essential for making smooth gravies and sauces. Adding the milk or stock gradually is crucial to prevent lumps. It's important to whisk thoroughly after each addition until the mixture is smooth before adding more. This method ensures a creamy consistency and saves time by avoiding the need to break down lumps later, which can be quite frustrating. 11:00 he didn’t blend the sauce at all; you can see the onion strings hanging from it. You can also notice it when he's eating, indicating that the sauce wasn't integrated.
He has to be sponsored by that specific mango chutney company that made the one that he always uses. Jamie used it in his Butter Chicken, Shrimp Curry, Shepard’s Pie, and now in his Mac and Cheese!
I always found that the milk temp doesn't make a difference, as long as you add slowly and mix in it works out fine. We are just making a bechamel in the end, the only time I would use hot milk is if I had flavoured that milk (in which case it would have warmed up with the classic onion studded with cloves and a couple of bay leaves.) EDIT: I don't add hot stock if I'm making a Veloute. The french mother sauces are such powerful things. EDIT 2: It becomes even more fun when you are decoding Le Repertoire de la Cuisine :)
@@ChefJamesMakinsonmango chutney on the mac & cheese? And worcester sauce? I can get the mustard, but I don't see how those 2 would taste well with each other or the mac & cheese. Is this a prank? Is Jamie rage baiting us to get more engagement?
@@limon16025 Worcester sauce is actually quite commonly added to some cheese dishes. Even the incredibly simple Welsh rabbit which is just cheese sauce on toasted bread often has worcester sauce. That said Jamie used three types of cheese that all can have the thing you add worcester to cheese sauce for: umami. The fact he added caramelized onion AND an incredibly sweet mango chutney is just baffling.
Worth mentioning as well, is that the darker your roux is, the less it will thicken. However it will contribute more flavor. Also I love to put peas in my mac and cheese. Mix them in Frozen before baking, and they'll be just the right amount done when the rest of the dishes. You'll still get that beautiful pop
Mango chutney, chili jam, Jamie obviously likes to experiment with flavors. Personally, my additions to mac and cheese are a small amount of caramelized onions,( 1/2 an onion only), smoked paprika, and diced ham. Everyone has their personal favorite for mac and cheese, so we can agree that Jaime loves his version, but it may not necessarily be OUR favorite. Great review!
When I make my cheese sauce for a mac-n-cheese, I add about an 1/8 cup of dry white wine like a Pinot Grigio, and a dolop of sour cream. I do use mustard powder, it enhances the flavor. And crushed black pepper. I haven't used caramelized onions, but that sounds good, so I might do that next time. Also, you can give the mac-n-cheese a crust before putting it in the oven. I like taking cheese-its and crushing them in a plastic bag, then spreading that over the top. If you have them, crushed cheddar crisps are even better (but much more expensive). I have also used French fried onions on top.
I find that British chefs all have a penchant for peas (Ramsay and Irvine included), either they belong in a dish or not. Mango chtney is taking it a step too far though. edit: half an hour at 200C seems a bit much
I actually like Jamie's aura here. He's not over the top as compared to his other videos and tbh, I kinda want to taste this Mac and cheese version because I'm so curious as to what difference the mango chutney will give to the flavor.
In fairness to the peas, they're super easy to add to most cooked dishes if you're trying to eat more vegetables, which is what I think Jamie is going for. I usually add frozen peas when I make rice in my rice cooker since it's just fire-and-forget. The mango chutney on the other hand... oof.
With the Worchester and mustard this would be a good mac and cheese with maybe an odd sweetness (more due to the onions than the chutney). Leave out the sweet components and you have a good dish, but as Chef Makinson said watch the salt, you're cooking pasta in salted water (or at least you should be) and you've got at least two pretty salty cheeses in Cheddar and Parmesan so taste as you go.
That's interesting about roux. I prefer to add the milk little by little but my mom just pours the whole thing in and both turn out okay. We do use a whisk. I heard somewhere that adding the entire thing of milk makes less lumps because it will heat up/thicken much slower. I'm not sure how true that is, but seems true enough when I'm making pudding.
The cheddar is a clothbound. That's why the mold on the rind. also it is not a melter at all. They took aged, but it adds flavor. But you need a melter to get it to melt. Worshire sauce actually adds umami. It's awesome in there actually
I can see having mango chutney with your macaroni cheese (guilty secret - sweet chilli sauce over it, also very nice with black pudding!) But I wouldn't add it to the sauce, particularly with caramelized onions. And, yes, Geeta's is very sweet. Thanks for the roux breakdown. It's good to have technical content.
Honestly, if you take out the silly ingredients (chutney, worsterchire, mustard) this is basically a French Onion mac and cheese that I make on the regular. Generally speaking I'll cook the bacon first, use the fat to caramelize the onions, and then lean heavy in to thyme and a softer flavored swiss base for the cheese itself. This is by far the closest to reasonable I've seen a Jamie Oliver video, and that's saying something.
I make a mac n cheese for my kids and they demand it a certain way; I make the mac and cheese in the instant pot (started doing that when I was recovering from a bad back injury), I add a touch of garlic powder, smoked paprika and a tsp of mixed dried herbs. While that is cooking I fry off some onions and minced beef with the same herbs and spices, and when the mac is done I mix the onion and beef mixture through the pasta. They loved it plain but when I did the beef/onion add-in a few years ago they refused to have it any other way from that point on.
I actually like Jamie's cooking. His whole thing is about making normal everyday dishes you can make at home without having to be a professional chef. So yeah, he makes "his versions" of things because that:s what we all do at home... "a Salud" Jamie!
Worcestershire sauce in Mac & Cheese is as common as English mustard. I actually dig this recipe! I doubt that the Mango Chutney will make any difference. The Chedder, Bacon and Parmegiano will dominate the dish. You can burn me at the stake, but I like mixing sweet jams with strong cheeses. In hindsight, there are far too many ingredients for such a simple dish.
Honestly, this looked pretty good. Yeah, the mango chutney is a bit weird, but A. he admits it's weird, and B. he only adds a small amount, so overall this looked like a decent meal. I think Jamie deserves the hate for some of his "Asian" food, but not here...
I stopped using béchamel for my Mac and Cheese and went with stabilising salts (Sodium Citrate). Wine can be a base, sodium citrate, and then some good aged cheeses. The salt keeps the cheese from splitting. Not standard at all. I love it. No milk or flour, but you can absolutely use milk as a base in stead of wine.
To me sugar and onions are only combined together to caramellize onions! If there is something i'm missing i wanna know (Fun fact, i sometimes use fruits sirup (natural sirup) to carramellize onions and add a twist)
I'd add to the roux commentary that in Creole or Cajun cuisine (the two diverging Louisiana styles) we tend to use cooking oil rather than butter if we want a dark roux as butter solids will tend to burn and gumbo doesn't really need the flavor either. A wonderful video as always, James! Caramelized onion and bacon mac and cheese (make the roux from the bacon grease!) is lovely. This is... So weird. Peas...
To be a bit fair to Jamie with the peas. My spouse a few years into us dating showed me Mac and Cheese with Tuna and Peas. Sounds horrible but I find it quite delicious. Plus, it's pretty filling compared to just the same Mac and cheese by itself. Definitely also helps that this is a perfect struggle meal
Mustard not only adds spice but also acts as an emulgator for the fats in the dish. This will help with the melting process and the smoothness of the sauce in the long term.
What do you think if this recipe? :) be sure to see Jamie Oliver's Lasagna! - th-cam.com/video/sKcwqRGC15U/w-d-xo.html
Sunday James is best James 😊
Also the blender to sieve pipeline is priceless information to amateur cooks like us, who are not necessarily aware of what they're doing 👍
My hack is to add cut lawn grass as a herb 🤔 just needs that freshness lol.
Honestly jacks cooking gets more insane every video🤦
Oops did I say Jack's, I meant Jamie's.
i wouldn't make it with mango chutney.
and i never use Worcestershire sauce.
but i'm certainly gonna give the mustard and breadcrumb&bacon idea a try.
didn't know mustard was used in mac&cheese.
we live and we learn!
You should try making this garbage to see how it actually tastes lol
Have you thought about recreating the triple Fried Egg Chili Chutney Sandwich from Red Dwarf? All the ingredients are wrong but together they somehow work. Also apart from real indian cuisine I can't really think of another use for chutney.
At this point i think that mango chutney company is sponsoring Jamie Oliver!! And that friend of his is that comapnay 😂
Hahaha they have to be!
Chutney conspiracy!
Exactly what I was thinking, we should keep an eye on whether he ever uses a different brand.
I was think a similar thing I'm sure he did sponsor a Indian range once? And I'm sure mango chutney was involved 😂
😂I also think he has shares in green peas.
Even we Indians don't use sweet mango chutney in 99.99% of our dishes
I was surprised to find out just how uncommon chutney is in authentic Indian cuisine. Seems like achar is much more common.
Of course not. It's a western misconception of your great cuisine
White people LOVE mago chutney because it's sweet and tastes like jam, at least the common eaten one in the west. I know, I am white haha. I LOVE Indian food though, my favorite Chutney is a spicy cilantro chutney.
We usually eat it on the side
@MrKevin486 I mean, I do love mango chutney, but I agree with you on the spicy cilantro chuntney. it's my favorite.
Yes, yes, frozen peas….the beautiful *seasonal* veggies.
Yeah fresh frozen! haha
@@ChefJamesMakinsonsurely he means fresh or frozen lol
@@ChefJamesMakinson Let's be honest though, frozen peas are almost always better than fresh. - Unless you catch them in that 1 week window of peak season and they get airlifted from the farm to your supermarket.
@@muhilan8540Fresh frozen out of the can
@@ChefJamesMakinson to be fair, frozen peas are the best way to preserve them, and are often better than "fresh".
"Of course we're going to be using macaroni" Look, after he used, what was it, soba noodles for ramen? I'm not taking for granted Jamie using the ingredients literally in the name of the dish!
me as well
He looked to use Ditalini, not even proper macaroni (or another “substantial” pasta). They’re tiny! It would be what I loathed most about this dish, but it’s not even top 2. Oh, Jamie, you’ve done it again, my Chutney Fiend.
I think Jamie isn't above using rice for mac and cheese
@@marinary1326 to be fair though other types of pasta can work pretty well. I used to use shells
I was 100% expecting him to use something other than macaroni. Hell, I was expecting him to somehow not use cheese after his butter chicken.
He is the firsty presenter on Australian Masterchef at the moment and a lot of the contestants are really excited "it's Jamie Oliver!". He gave advice to one of them and they said how amazing it was to be personally taught by the "Lord of cooking".
My youngest daughter dropped her fork at that comment, just saying "WHAT?!?". She has been enjoying you and uncle Roger smashing his recipes.
The Dark Lord of cooking, maybe...
Jamie Oliver, the "Lord of Cooking"!? I was unaware that Gordon Ramsay and literally every other human had died.
@@ravenouself4181 can't include Gordon after he failed to make a grilled cheese sandwich not once but TWICE
I mean he has technical skills, he just shouldn't be allowed to cook anything without following the actual recipe.
@@igs_ Yes ignore all his other cullinary acomplishments because he failed to make a grilled cheese.
I bet you can make a mean grilled cheese tho, hasnt done much for you tho has it?
I'm sure the flavour is complex... with mango chutney and Worcester sauce, how could it be otherwise. The only problem is that mac 'n cheese is supposed to be a simple dish.
it should taste like cheese
The worcester sauce I can understand, several cheese dishes use it including the ridiculously simple Welsh rabbit which is just cheese sauce on toasted bread. The mango chutney though? He already added caramelized onion which will add plenty of sweetness and I would argue already makes the mac and cheese far too complex.
Worcestershire sauce is common in the American South Mac & Cheese, but def not mango chutney
@@ChefJamesMakinson😂 True
@@ChefJamesMakinson Which is why do you do not add bacon pangritata.
Uncle roger is obsessed with MSG, likewise Jamie is obsessed with Mango Chutney.
It's true
Chutney can ruin the taste MSG your health... I take the Mango... :-)
At least MSG can put almost in any food, especially south east asian food 😂. Mango chutney cannot 🤣
And also olive oil
Would actually be a great way for Jamie to poke jobs at UR. Mango chutney, the greatest spice ever! Lol
So when Jamie says “My kind of…” he means add mango chutney. Got it😂😂😂
Hahaha 🤣
And frozen peas, can't forget those
or chili jam
@@PiliFace Of course, to make up for the sugar and make it taste worse.
And peas
"It's never a good idea to make promises that you can't keep"
Savage start.
🤣🤣
Living in the UK almost everyone has heard of Jamie, he has been all over the TV and media. Most people never heard of Chef James but hopefully they will discover this channel. If Chef James had a restaurant next door to Jamie Oliver I would rather max out my card to eat at Chef James' than eat at Jamie Oliver's for free. Made Chef James' carbonara this evening and it was amazing - give it a try and you will love it, looking forward to trying more of his recipes 😁😁😁
To be fair Jamie's restaurant probably uses child slave labour
New Jamie Oliver hack - whenever making a vanilla cake, always add 1/2 cup demi-glace.
Vanilla cake with mango chutney and frozen peas
No guys what are you saying. You should add mango chutney with jalapeno sauce. In Vanilla cake
🤣🤣🤣
@@sourasishdutta4126 to add some lovely heat to the cheese cake
TASTY
I am good
You forgot the chili jam for a nice "kick"
Jamie Oliver: "I got a recipe for you thats going to blow your mind" Chef James: "Its never a good idea to make promises you can't keep" LMAO!!
I dunno, my mind was pretty comprehensively blown, just not in the way he probably thought.
😂😂😂
Frenchy on a different channel said that Jamie Oliver is the enemy of flavor.
@@pathofthedragon Yah, Frenchy seems to get even more upset than Uncle Roger whenever Chef Brian decides they are going to react to Jamie. And don't even begin to talk about Cooking with Jack, or as I prefer to call it, Under-Cooking with Jack after that nauseating chicken he made.
How to ruin the food: just bring Jamie
🤣
@@ChefJamesMakinson how much is he going to ruin the cuisine without calling his own version?
FR... 😂😂
And jack.
@@Enthusiastic-Trainspotter-BNE bring both for the best combo
I just watched Uncle Roger video about Jamie Oliver's No-Butter Butter Chicken, in which he adds no butter but makes sure to include mango chutney... What is it with this guy? Butter Chicken, Egg Fried Rice, and now Mac N Cheese!? Chef James's smile when he said, "It's not a good idea to make promises you can't keep" put me on the floor lol!
Your best review yet? So funny, so on point, unapologetic. Chef James Makinson not toying around anymore 😅
🤣🤣 the gloves are coming off!
*"a little hack"*
_adds jam again, to food_
we've seen it all before, Joliveoil 😲
😂😂 true!
just "go with it"
I don't remember what mexican recipe I saw Jamie making where he added peas when nobody, nowhere here in México does that. Great review as always James!
did he??? if you remember please email it to me for me to see!
@@ChefJamesMakinson It was about 10 years ago, around 2013 or 2014, I don't know if that video is still on youtube.
@@ChefJamesMakinson I tried searching for the Jaime Oliver Mexican recipe with peas, but the first result was pea and feta quesadillas, and I can't go any further on this journey apologies.
Just. Why.
@@ChefJamesMakinsonHe made. I guess nachos but keeps calling them fried tortillas. With feta. And... Yeah there's just nothing Mexican about this.
I beg of British folks. Stop using feta in Mexican dishes. It's so painful and it can't taste good I mean come on.
th-cam.com/video/pLUHuGjbpL8/w-d-xo.htmlsi=XOsgI6P4bcvdz237
Every time Jamie Oliver says, "we're gonna do it my way!" - that's one big clump of foreshadowing 😆
😂😂 haha
And a clump of more butter
@@CyberBeep_kenshi and a generous glug of olive oil, for a good measure
@@mormornie fun fact, i try to get myself enthusiastic for cooking, so i love watching masterchef Australia. Jamie was there this year for a week or so. And in one of his recipes he Literally added the olive oil to chunks of butter! So spot on 🤣🤣
it's a threat, that's what it is.
Since he's British, when he said "Cheddar" he may have meant the real thing from Somerset rather than other cheeses made in that style elsewhere which, as you note, vary wildly in quality.
Just a point, the cheddar he’s using is aged cheddar from Cheddar itself. Like real cheddar. It’s not so much a general term in the UK lol
Along with the chili jam and mango chutney, Jamie sure does love adding that lovely, green pea-ness to his dishes.
Hes got shares in frozen peas😂
*Pea-ness* 👀
@@RangeGleasry I know what I said. It's kind of a callback to a scene from The Critic( it's up on youtube)
Your response, coupled with your Diamond Tiara avatar, go together quite nicely.
It’s very clever and I enjoyed the double entendre ❤
Yes he does!
8:47 The rare swear from Chef James, that chutney must be *very* sweet
Chef James, other videos: "don't boil the you-know-what out of it"
Chef James, this video: "sweet as fu*k!"
It's a bit confusing.
true@@blargvlarg1390😜😆
Yes, how freaking sweet was the mango chutney that corrupted our gentle Chef James?
it is, sweeter than a spoon full of sugar
Did...did we just get James cursing?
That's actually epic
Yes, we did. 🥳🤗🎉
I've made mac and cheese with mango chutney before and it honestly does work! It's probably not for everyone but I really like it.
As someone who is in culinary arts I love how you explain things. It's actually an educational video of what not to do!
Thank you! I try to add what I can, if I had a working kitchen I could show so much more!
Is he sponsored by that mango chutney brand? As someone who is lactose intolerant but loves cheese, Mac and cheese is to me, about the simplicity of the dish. I really hope you have to remake this dish because I find it interesting that he always leans towards sweet components than savory. I do wonder how much of the use of sweetness is about catering towards British palates or is it just him trying to be unique.
idk i'm british & sweet macaroni cheese is not a thing... the only sweet savoury foods i can think of are asian style ones like sweet & sour sauce or similar.
mango chutney specifically is super weird. mango chutney is a condiment used as a dip, i never saw anyone cook it into food other than jamie
@@amagicallaura Yeah, but he doesn't even make the Asian dishes well. I would kinda, sorta maybe forgive him if he made a decent butter chicken.
@@kimyoonmisurnamefirst7061 yeah, jamie oliver is completely lost lol... apparently his italian food is good??
@@amagicallaura I watch an Italian chef who cursed him forever for the Lasagna dish... Vincenzo's plate. So... ummm.. not even that. Jamie Olivier is a champion of add peas to underseasoned British-ed dishes? Maybe?
This brand is good but way to sweet and it doesn't belong in mac and cheese. I think this is worse than adding ketchup haha
I think Jamie Oliver needs new friends
Hi James. I think you nailed it with identifying Jamie a 'character'. (there are other less savory descriptions, but we'll stay that.) I really appreciate how you break down the recipe and techniques, pointing out what could negatively and positively impact the results. You don't have to remake everything Jamie makes - no one should be subjected that level of punishment. Traditional recipes and demonstrations can be quite edifying; equally, modifications and personalized versions can be quite good and should be so identified when presented. I think every traditional recipe started out as a lump of something in a pot or pan anyway.
Thank you so much!
I have eaten delicious macaroni & cheese casseroles with vegetables included, but peas were never included. We usually buy the boxed (not Kraft) mac & cheese, and my brother likes adding sliced Havarti cheese before baking. It comes out great and just needs a bit of black pepper. I would never dream of adding peas to mine, but I have read that many Brits love adding peas to everything.
What is that man's obsession with chutneys? Mangos are delicious, but they do not require to be put into savory foods. Will someone PLEASE send the memo to Jamie?
I think this recipe would actually be delicious. Don’t knock it ‘til you try it.
@@Sniperboy5551 How do I put this nicely? That messipe was done over 4 years ago, and most of his restaurants are closed, for some strange reason.
In India, we put mango into a lot of savoury dishes. But not mango CHUTNEY
😂😂 its super sweet
I put chutney in sandwiches before I layer the greens and protein. I haven't used mango chutney yet but I imagine it adds a nice sweetness and tartness to a savoury sandwich along with other sauces. So I'm not gonna talk shh about it. But adding it to mac n cheese is crazy 😂😂
Since I am following your content since 1.5 year approx......it's actually good to see that you are adding more of your expressions in the review as the previous reviews were lacking a bit....but now it's like you are openly showing your feelings and expressions about all the recipes and videos.....quite liking your growth.....and you are one my favourite food reviewers up till now
Thank you so much! I was a bit camera shy
@6:00 He went from Mac & Cheese to Mac & Peas.
🤣
Lol
Authentic indian mango chutney aint sweet it's sour, spicy and delicious eating it with rice and dal with ghee with chicken curry is a match made in heaven an absolute must try for anyone
I've made loads of roux and always use milk straight from the fridge. As you said, a little at a time is the key. I think people can sometimes be a little OTT with things. I pour half a cup at a time, and don't touch it for 20 seconds, let it warm a touch in the pan. Use a spoon until all the milk is added then swap to a whisk. Never had lumps.
Gotta say I'd use a whisk right from the start. It blends a lot easier. Right after adding the first bit of milk you have a smooth paste and then you just keep whisking.
His kids think he's an idiot...
I'm not even gonna try this time. The comedy writes itself. lol
I find it a bit of a shame that your own children 🚸 would actually think 💬 that about you.
😂😂😂😂
I loved your bit on the different types of roux. It's not something that is often covered, particularly the cajun roux!
never even heard of a roux besides the white one.
thank you!
really?
The look of horror that crawled onto your face when he took out the mango chutney was priceless
It truly was something else. 😏💯🤣
🤣🤣 so true!
He actually gave a pretty interesting video idea: make a blindtest with mac and cheese with and without mango chutney. Make a mac a cheese with sugar, mango chutney and without either
🤣
It's been a while since I've watched your critique videos and I remember you tried to be soooo nice. Glad you're now one of us
8:20 His friend makes mango chutney, yes.
A few drops of Worcester sauce would be more normal to add.
Yes, it's very common to add Worcestershire sauce in the American South.
Brian Tsao and James both realising a video on Jamie. Well time to enjoy!
😂😂
The freeze frame at 4:57 is sending me 😂. This recipe of his is a contender for a future recipe recereation episode.
This also reminds me of Nat's What I Reckon's mac and cheese that I find prepped and cooked so simple and tons better looking and tasting. His recipes are also really good to follow.
A truly great freeze frame that one there was. 😅😂😉😁🔥😎😜😆
Yes, i hope chef James makes this exactly and tells us how it is.
haha me too! haha
5:38 to be fair, sometimes adding 'too much' salt is a good thing, because it prevents food from rotting. So it is absolutely a good idea to put more salt than usual if you're making it for a family function or you're poor, because then you can stretch your food out longer.
Your reactions at 9:29, 9:42 and 11:57 were my absolute favourites! Cracked me up and were precisely my reactions too! I've never seen a pasta recipe such as this one...weird to say the least! You were savage in this one, and rightly so!
I'm glad!
Mango chutney maybe strange but I don't see what the big deal is. I tried it many times and it does not ruin the dish at all. Barely know it's there. I like to add twists to my recipes aswell, it makes it more interesting. Sometimes it works well, sometimes it doesn't. That's the fun with cooking. I did not like his butter chicken though. I really enjoy your tips James, it helps a lot. Thank you.
you should buy this brand and try adding it to everything
You’ve never had peas and macaroni and cheese? My mom always made it like that. She sometimes even added tuna although I suppose at that point, it’s more of a casserole than mac & cheese . we really didn’t have hardly any money so my mom would usually add ingredients to stretch the dish
Peas are the only side I've ever had with macaroni and cheese, which was what I asked my mom to make anytime I was asked to what I wanted for dinner.
Thats exactly what she made and you ate, casseroles, especially tuna casserole.
I think Jamie's heart is in the right place. Can't say I'm not concerned about his tastebuds though ;). I once ate at a Jamies Italian in Leeds I think. It was really good but crazy overpriced (the company paid thankfully). His books were spread out on any spare surface, so a colleague thought they were free, so that was effectively, probably a £20 discount :D
So I am gonna openly admit that my Midwest self will make Mac and cheese with onions, peas, and ham in it. It was a staple growing up! Though these days I only do that as a comfort food and usually will just have good, plain mac and cheese on the side.
It's more of aam ka meetha achar or kacha aam ka murabba.. than chutney.
Mango chutney is when you crush the raw sour mango with raw green chilli and fresh coriander + cumin+ salt.
P.s: all aam ka chutney is not the same.. regional variation exits.
What gets sold in this country under the name of chutney is always the sweet jam-like stuff.
I was surprised that he didn't add the peas! But the mango chutney? He could have just said he was adding ketchup and it would have sounded just as bad. Thanks for the reaction vid, Chef! Oh, I was just thinking. I've made a few recipes from other creators and maybe you could do a video of 2 or 3 recipes that you would recommend to showcase your cooking? I'd definitely try making them. 👨🍳🥳
"Sweet as F**k" - and there my friends we saw a whole new chef Makinson, who use to feel awkward on uncle Roger's sex jokes 😄😂😂😂😂
🤣🤣
I have a theory that Chef James only curses on *special* occasions 😉
And of course when Jamie Oliver goes too sweet with a recipe
@@pringlebatchFig 1: Jamie's Vegan Shepard's Pie that just came out, at 3:23
Im still reeling from the chili jam in egg fried rice...
😂
2:00 A roux, which we call 'opbagt sovs' in Danish, 2:25 I learned it the hard way that is essential for making smooth gravies and sauces. Adding the milk or stock gradually is crucial to prevent lumps. It's important to whisk thoroughly after each addition until the mixture is smooth before adding more. This method ensures a creamy consistency and saves time by avoiding the need to break down lumps later, which can be quite frustrating. 11:00 he didn’t blend the sauce at all; you can see the onion strings hanging from it. You can also notice it when he's eating, indicating that the sauce wasn't integrated.
I would blend the sauce to make it smoother but it is his recipe
He has to be sponsored by that specific mango chutney company that made the one that he always uses. Jamie used it in his Butter Chicken, Shrimp Curry, Shepard’s Pie, and now in his Mac and Cheese!
I always found that the milk temp doesn't make a difference, as long as you add slowly and mix in it works out fine. We are just making a bechamel in the end, the only time I would use hot milk is if I had flavoured that milk (in which case it would have warmed up with the classic onion studded with cloves and a couple of bay leaves.) EDIT: I don't add hot stock if I'm making a Veloute. The french mother sauces are such powerful things. EDIT 2: It becomes even more fun when you are decoding Le Repertoire de la Cuisine :)
adding the herbs and spices would help the bechamel a lot. haha
Warm milk to mix saffron
Oh god is he going to add jam to the mac & cheese?
Not jam :)
@@ChefJamesMakinsonmango chutney on the mac & cheese? And worcester sauce? I can get the mustard, but I don't see how those 2 would taste well with each other or the mac & cheese.
Is this a prank? Is Jamie rage baiting us to get more engagement?
@@limon16025 Worcester sauce is actually quite commonly added to some cheese dishes. Even the incredibly simple Welsh rabbit which is just cheese sauce on toasted bread often has worcester sauce. That said Jamie used three types of cheese that all can have the thing you add worcester to cheese sauce for: umami.
The fact he added caramelized onion AND an incredibly sweet mango chutney is just baffling.
Worth mentioning as well, is that the darker your roux is, the less it will thicken. However it will contribute more flavor.
Also I love to put peas in my mac and cheese. Mix them in Frozen before baking, and they'll be just the right amount done when the rest of the dishes. You'll still get that beautiful pop
Mango chutney, chili jam, Jamie obviously likes to experiment with flavors. Personally, my additions to mac and cheese are a small amount of caramelized onions,( 1/2 an onion only), smoked paprika, and diced ham. Everyone has their personal favorite for mac and cheese, so we can agree that Jaime loves his version, but it may not necessarily be OUR favorite. Great review!
When I make my cheese sauce for a mac-n-cheese, I add about an 1/8 cup of dry white wine like a Pinot Grigio, and a dolop of sour cream. I do use mustard powder, it enhances the flavor. And crushed black pepper. I haven't used caramelized onions, but that sounds good, so I might do that next time.
Also, you can give the mac-n-cheese a crust before putting it in the oven. I like taking cheese-its and crushing them in a plastic bag, then spreading that over the top. If you have them, crushed cheddar crisps are even better (but much more expensive). I have also used French fried onions on top.
You and I both know we'd still eat it though lol
@ 8:48 you can tell Chef James is getting irritated when he’s dropping F bombs 😂… this went how I pretty much thought it would lol
😜😜😜😆😆😆🤣🤣🤣
😂😂😂
I find that British chefs all have a penchant for peas (Ramsay and Irvine included), either they belong in a dish or not. Mango chtney is taking it a step too far though.
edit: half an hour at 200C seems a bit much
I actually like Jamie's aura here. He's not over the top as compared to his other videos and tbh, I kinda want to taste this Mac and cheese version because I'm so curious as to what difference the mango chutney will give to the flavor.
In fairness to the peas, they're super easy to add to most cooked dishes if you're trying to eat more vegetables, which is what I think Jamie is going for. I usually add frozen peas when I make rice in my rice cooker since it's just fire-and-forget. The mango chutney on the other hand... oof.
Jamie must own stock in that mango chutney company.
I don't know 🤣
James we love you so much ❤ This video was funny & educational, as always 😊🎉
Thank you so much!!
3:52 Do you have a video on saving sauces? If not, that might be a good one to do for people like me 😅
the aioli one is but not for hot sauces
With the Worchester and mustard this would be a good mac and cheese with maybe an odd sweetness (more due to the onions than the chutney). Leave out the sweet components and you have a good dish, but as Chef Makinson said watch the salt, you're cooking pasta in salted water (or at least you should be) and you've got at least two pretty salty cheeses in Cheddar and Parmesan so taste as you go.
That's interesting about roux. I prefer to add the milk little by little but my mom just pours the whole thing in and both turn out okay. We do use a whisk. I heard somewhere that adding the entire thing of milk makes less lumps because it will heat up/thicken much slower. I'm not sure how true that is, but seems true enough when I'm making pudding.
Hello Chef James, just finished watching to Uncle Roger making ultimate egg omelette ❤
I need to see it!
@@ChefJamesMakinson sorry for the words I mess up but yeah just now it was released, but Chef your content is unique. Good work Sir
11:42 This had me😂😂😂😂
😂
😅🤣😂
Jamie needs all his condiments taken away 😤
🤣🤣🤣
The cheddar is a clothbound. That's why the mold on the rind. also it is not a melter at all. They took aged, but it adds flavor. But you need a melter to get it to melt.
Worshire sauce actually adds umami. It's awesome in there actually
I can see having mango chutney with your macaroni cheese (guilty secret - sweet chilli sauce over it, also very nice with black pudding!) But I wouldn't add it to the sauce, particularly with caramelized onions. And, yes, Geeta's is very sweet. Thanks for the roux breakdown. It's good to have technical content.
Bro will be buried with a jar of mango chutney 😂
🤣
And the jam, plus a bottle of olive oil as well.
@@Enthusiastic-Trainspotter-BNEJAMie OLIVEr, hmmm
yeah@@100purenacl3 very true
Mango chutney again
😂
Must be sponsored by the chutney company. There's no other explanation. You can't convince me otherwise.
maybe he is haha
Love your content! Thanks For this ❤❤❤❤❤
You are welcome!
Honestly, if you take out the silly ingredients (chutney, worsterchire, mustard) this is basically a French Onion mac and cheese that I make on the regular.
Generally speaking I'll cook the bacon first, use the fat to caramelize the onions, and then lean heavy in to thyme and a softer flavored swiss base for the cheese itself.
This is by far the closest to reasonable I've seen a Jamie Oliver video, and that's saying something.
The addition of mustard, mango chutney and worcester sauce gives it more of a rarebit vibe which doesn't sound too bad TBH
I love adding peas to my mac & cheese, my mom did it when I was a kid and it just makes it better imo
Right? Peas in Mac and Cheese is amazing.
I make a mac n cheese for my kids and they demand it a certain way; I make the mac and cheese in the instant pot (started doing that when I was recovering from a bad back injury), I add a touch of garlic powder, smoked paprika and a tsp of mixed dried herbs. While that is cooking I fry off some onions and minced beef with the same herbs and spices, and when the mac is done I mix the onion and beef mixture through the pasta.
They loved it plain but when I did the beef/onion add-in a few years ago they refused to have it any other way from that point on.
First time hearing you curse James.😂😂😂
He actually has done so twice in another reaction one. 😜🤣😆
😂
That friend who recommended mango chutney was his right hand that reached for the jar.
When did james get so ruthless. I love it! He even takes on a different accent i swear. Went full gordon ramsey on him 8:09
🤣
Jamie probably has shares in Mango Chutney and Chilli jam companies.
🤣🤣 I'm starting to think so
I actually like Jamie's cooking. His whole thing is about making normal everyday dishes you can make at home without having to be a professional chef. So yeah, he makes "his versions" of things because that:s what we all do at home...
"a Salud" Jamie!
this is true
True
Mango Mac n Cheese.....
Yeah ok 😂
Hahaha 🤣
8:49 I did not expect chef James to drop the F bomb like that !!!😂
😂
Worcestershire sauce in Mac & Cheese is as common as English mustard. I actually dig this recipe! I doubt that the Mango Chutney will make any difference. The Chedder, Bacon and Parmegiano will dominate the dish. You can burn me at the stake, but I like mixing sweet jams with strong cheeses. In hindsight, there are far too many ingredients for such a simple dish.
Peas!?!?!?!?! Mushrooms I could understand, but PEAS!?!?!?!
🤣🤣
Haiyaaaa. Mango chutney again.
yeah again
@@ChefJamesMakinson Does this guy sponsored to destroy authentic food or something.
Honestly, this looked pretty good. Yeah, the mango chutney is a bit weird, but A. he admits it's weird, and B. he only adds a small amount, so overall this looked like a decent meal. I think Jamie deserves the hate for some of his "Asian" food, but not here...
I stopped using béchamel for my Mac and Cheese and went with stabilising salts (Sodium Citrate). Wine can be a base, sodium citrate, and then some good aged cheeses. The salt keeps the cheese from splitting.
Not standard at all. I love it. No milk or flour, but you can absolutely use milk as a base in stead of wine.
I been learning alot from chef James my wife been loving it no lie and it's her birthday today imma chef it up for her today 🎉
Thanks chef James!
To me sugar and onions are only combined together to caramellize onions!
If there is something i'm missing i wanna know
(Fun fact, i sometimes use fruits sirup (natural sirup) to carramellize onions and add a twist)
I'd add to the roux commentary that in Creole or Cajun cuisine (the two diverging Louisiana styles) we tend to use cooking oil rather than butter if we want a dark roux as butter solids will tend to burn and gumbo doesn't really need the flavor either. A wonderful video as always, James!
Caramelized onion and bacon mac and cheese (make the roux from the bacon grease!) is lovely. This is... So weird. Peas...
To be a bit fair to Jamie with the peas. My spouse a few years into us dating showed me Mac and Cheese with Tuna and Peas. Sounds horrible but I find it quite delicious. Plus, it's pretty filling compared to just the same Mac and cheese by itself. Definitely also helps that this is a perfect struggle meal
I know my father used to add peas to everything since we grew them
Mustard not only adds spice but also acts as an emulgator for the fats in the dish. This will help with the melting process and the smoothness of the sauce in the long term.
I add nutmeg and English mustard to mine BUT NOT MANGO CHUTNEY ,WORCS SAUCE AND ONIONS.