This Chef strikes me as deeply passionate about what she does and is absolutely near the end of her patience with a host who keeps getting in too close and talking over her.
I thought the only surviving recipe book from the era was, the one created by, Mrs. Crocombe (English Heritage Program) who worked as head mistress (servant) AT Audley End House. Did Mrs. Nichols KNOW Mrs. Crocombe?
I think they said that it was the only surviving book by a royal cook or chef in Edwardian times. I dont think Mrs. Crocombe cooked for royalty, and she might not have been alive in the Edwardian times. In a curry episode her character talked about writing to Queen Victoria's cook to get a recipe. I was briefly confused though when they said that about their book, especially since they're cooking at Audley end.
*+S. Ann* Perfect for rolling pastry, as the marble remains cold and therefore keeps the butter in the pastry cold. Which is what you want as you get a better flake and puff.
Chesnuts are one of my all time favs. There is a way to prepare it like for Mt. Blanc. You have to bake or cook the nuts, after that sending it through a ricer and add a little bit of honey, vanilla and rum. Serve with whipped cream.
Thanks so much for the shows about royal cooking and stately homes. Real Royalty, I don't watch cooking shows but I really enjoy your shows about cooking for members of the Royal Family. What interests me most is the complexity of the recipes and the tours of stately homes. Also, your hosts are charming and informative.
It makes me laugh every time I hear pastie or toastie on a British show. These are terms I hear all of the time in my region of America. We revolted against the crown but we'll keep the food, ta! 😂
Jam puffs will become a new family favorite in my home! Enjoy to observe the preparation & end touch using scalloped cutter to finish pastry trim with touch of elegance! Also look 4ward to preparing the woodcock pudding as well!
Hello from the US! I have the recipe for Lillie Langtry's Brunch if you're interested. It has a spicy potato mixture that's topped with an egg and cheese.
@@Chlo-ee I'm sorry but it may be possible that chief Anna Haugh made a wrong interpretation of what she read. Escoffier would never have created such a dry pastry. This is an error or worst, an heresy.
You can still try these recipes. Even if you aren't a great chef, and they don't work quit right the first time, you can still try. And I know that with time and practice they will soon become perfection 😊 cooking is all about experimentation and failure. Start with something simple, like pasta bolognese, risotto, simple enchiladas, roasted veggies, or chicken noodle soup. These are all super easy, and cheap. Just build up your repertoire, and pretty soon you'll be making complex and delicious dishes that dazzle your friends and family. I believe in you! Remember, anyone can cook❤
I live in a home with a lot of trees and we can't even grow grass much less vegetables. I would buy organic food but it's too expensive to buy it. I guess I play roulette with pesticide veggies but we really can't pay for organic or grow it.
Hard to decide which is more decadent: E7's meat pudding or his father's Cabinet (sponge cake) Pudding doused in wine, brandy (??), and madeira (??) sauce.
Please tell me why the chefs put onions in just about everything. Knowing the Queen doesn't like them. She doesn't like garlic either but in some of the episodes of this program they add garlic with the onions. I don't get it.
By the way, can someone enlighten me on chef's dialect? Sounds northern to me but rather polished and then she got those pronounced Rs way back... Bit Irish almost? Consternated... I'd guess north west coastal England but... those Rs... and almost aspirated Ts... she doesn't sound a bit like Liverpool though, melody wise... gah lol
Got sidetracked and wanted to know who that mistress was. Lillie Langtry was one of many. His last mistress, Alice is Camilla’s great-great grandmother. I don’t doubt Charles would know this when they first met. Eww
Just no to that woodcock pudding.. ew I am not fond of game at all. Even chicken tastes gamey so anything else would be just a no for me. I guess the great chefs of the royal household would hate me but I would be into every spicy garlicky food they had made. Damm anyone having to breathe my breath, I would just make them eat it too! Poor Prince Phillip having to eat what QE2 would want and never getting to eat good things.
'...abandoned the, sort of, formal dress codes of the day' (13:06), and worn what? Jeans and a T-shirt? Hardly an intelligent thing to say. Even then, the dinner jacket was considered casual. Funny how people nowadays are so obsessed with being dressed badly. Staying at hotels and eating at restaurants, where the staff are better dressed than they is. It's got nothing to do with comfort, of course, because a suit is one of the most comfortable things there are. It's nothing but snobbery, inverse snobbery, which is more pretentious than regular snobbery.
I was astonished and dismayed to hear both them pronounce the French demi-glace sauce as "demi-glaze" and later for Michael Buerk (and the supposed food critic too) to pronounce the g in Quaglino, which should be pronounced "Qwah-Lee-no"
Glaze is the traditional translation of glace used in England. Yes he used the English pronunciation of Quaglino but as An Englishman living in France I can assure you that nobody pronounces my name as it should be.
That woodcock pudding looks sloppy and unappetizing. It's that really the type of food that Brits get excited about? And you can always tell when someone is only a regular chef, no self respecting pastry chef would ever say that frozen puff is fine.
@@chefdingo I've tried to make it a few times but I've never been successful in getting it right. Hence my comment. As a pastry cook you would be so much better than I.
Oh please I live in the deep south we know how to make food, it might not please a nutritionist but she would be going in for seconds for the foods made with sugars, butters, salts, lards, rendered fats and all that sort of ilk. You can't ever have Northern or European cornbread and think it's great or chocolate chess pie, turnips, spinach, fried chicken and coleslaw and hummingbird cake. Just say non au francais culinere. I don't wan't snails in some ick sauce. I want food I can stand to eat that won't make me ill and hour later. I don't cook with pine needles aka rosemary. forget that! Plus that lamb was raw. It needs more than 3 minutes to cook plus whatever he had on the veggies looked like seaweed. Spare me from French/ Euro chefs, they don't have a clue.
i absolutely adore the chefs!!!!! especially the Irish accent!!! just wonderful to watch
She is a bit fun but she has a bit of ego too and I'm not sure how I feel about her.
This Chef strikes me as deeply passionate about what she does and is absolutely near the end of her patience with a host who keeps getting in too close and talking over her.
She had great chemistry with Michael, though. I really enjoyed that part!
I doubt she is as weird as you are and thank the gods for that.
@@jeffwads That's not very nice, I think she has plenty of personalities.
She's definitely better and more respectful of authenticity than the other chef who goes on this show...
I feel like it was just friendly banter
Thank you so much for bringing this program to YT! I've enjoyed it!
Absolutely love this channel! I always wait for next video
Gandalf sure has a nice retirement
YASS!!
It's not Ian McKellen though... 😂
They say your retirement was not so fun. Was it mister Emperor?
LMAO
Kenneth didn't get the joke lol
They are both such lovable people
This show makes me so hungry and makes me want to cook.
Same here! Or send my butler to the pub for a meat pie lol
Alternative titile: Two chefs(?) fangirling over Edwardian food
Makanya misi saya tidak tanggung jawab veteran dan militer yg lain punya misi politik mereka
Crikey, given em both a change of underwear.
I thought the only surviving recipe book from the era was, the one created by, Mrs. Crocombe (English Heritage Program) who worked as head mistress (servant) AT Audley End House. Did Mrs. Nichols KNOW Mrs. Crocombe?
I think they said that it was the only surviving book by a royal cook or chef in Edwardian times. I dont think Mrs. Crocombe cooked for royalty, and she might not have been alive in the Edwardian times. In a curry episode her character talked about writing to Queen Victoria's cook to get a recipe. I was briefly confused though when they said that about their book, especially since they're cooking at Audley end.
Isn't Mrs Crocombe the enacted lady chef with English Heritage?
Hey, I have the same exact rolling pin.
Marble with wood handles!!💖💚
*+S. Ann*
Perfect for rolling pastry, as the marble remains cold and therefore keeps the butter in the pastry cold. Which is what you want as you get a better flake and puff.
@@SueMead Exactly!!💚
Why is this being recommended to me when I'm I'm fasting? TH-cam is a sadistic sob.
I’m in the same predicament today
I don’t understand why People are putting down this Host. He seems very nice.
He's a bit rude, talking over the Chef..
@Brenda Harper Anna is Irish.
@@SAnn-rf3oz she meant michael not anna
Some people never learned that putting ppl down accomplishes nothing.
That woodcock pie looks like something I’d discover in the fridge 8 months after I put it there. 😬
WHAT IS WOODCOCK?? I AM NOT FROM THE UK
@@michelleduplooymalherbe2837
No idea. I’m an American - just referencing the video!
@@windwoman3549 OH OK I UNDERSTAND BEING SOUTH AFRICAN MYSELF, WAS JUST HOPING SOMEONE MIGHT ENLIGHTEN ME
“Spicy meat” and “dessert” together as a phrase sort of blows my mind.
Chesnuts are one of my all time favs. There is a way to prepare it like for Mt. Blanc. You have to bake or cook the nuts, after that sending it through a ricer and add a little bit of honey, vanilla and rum. Serve with whipped cream.
So good documentary thank you for uploading! Greetings from Hungary 😊🎂
Thanks so much for the shows about royal cooking and stately homes. Real Royalty, I don't watch cooking shows but I really enjoy your shows about cooking for members of the Royal Family. What interests me most is the complexity of the recipes and the tours of stately homes. Also, your hosts are charming and informative.
When he whispered "Is that why you like it?" I felt that. I think we have a naughty daddy on our hands...
Well... she's a cutie tho... and he's rather close to the cookie jar. Ofc he's affected lol
The process was fun to watch! Would love a recipe though.
I love this show, great host, chefs and historians
I always did admire chefs. Cooking is an art esp if you are cooking for royalty
It makes me laugh every time I hear pastie or toastie on a British show. These are terms I hear all of the time in my region of America. We revolted against the crown but we'll keep the food, ta! 😂
That's pastie as in nasty, not pasty as in tasty.
The woodcock pudding looks so good. I totally want the recipe.
Great and very informative. Love it !
Jam puffs will become a new family favorite in my home! Enjoy to observe the preparation & end touch using scalloped cutter to finish pastry trim with touch of elegance! Also look 4ward to preparing the woodcock pudding as well!
Loved watching them eat that meat pie.
I am helplessly charmed
Hello from the US! I have the recipe for Lillie Langtry's Brunch if you're interested. It has a spicy potato mixture that's topped with an egg and cheese.
I’d like to know! And what is the potato dish? Thanks!
I'm having such a craving for traditional fish and chips.😰
I must have misheard looool! 3:50+; talking about Edward VII, Lily Langtry and their rendez-vous starting with a Bonquette... hillarious! 🤣
She makes it look so easy.
I love the Royal Butler.
They forgot to put some cream between the layers of the feuilleté Mont Blanc... C'est pourtant le béaba des gâteaux feuilleté...
She stayed true to Mildred’s recipe
@@Chlo-ee I'm sorry but it may be possible that chief Anna Haugh made a wrong interpretation of what she read. Escoffier would never have created such a dry pastry. This is an error or worst, an heresy.
i am so enthralled with these episodes that i keep forgetting to hit the like button-sorry
Audley End? Where's Mrs. Crocombe?
15:12 Princess Margaret already had uber eats before anyone else.
I’ll take my woodcock pudding with a bit of steamed broccoli or brussel sprouts please.
Chef Haugh, could the woodcock pudding be made with other proteins if woodcock is unavailable?
The pastry with jam is like empanadss in South America xD nothing rare here hehe. But we have a little helper so you can fill well and press
Proper way to
Enjoy food without a lot
Of fuss
The cooking steps aren't complex but just more and very meticulous. The ingredients however are more & of high/very fresh quality mixed together.
Meat puddings like this is why I was 300lbs a teenager. They are beyond heaven.
Not sure what it is about Brits and apricot jam... every time I see some baking program, they're invariably using apricot jam.
3-minute lamb - I'm surprised it didn't jump off the plate.
professional kitchen ovens are different. it took me forever to get that less is more cooking with them
He did fry it before it went into the oven.
In the states we use suet for birdseed cakes lol
She's getting a woodcock pudding for sure? 😁😁😁😁😁
SUPER.GOOD👍🎁🏅💯👌
"spicy meat dessert" sounds like a euphemism, which, i suppose is appropriate, given who favored it
I think the queens joke is hilarious
can you spell the name of the beautiful home that you film your videos at?
Don't know WHY British cuisine gets such a bum rap! This stuff looks amazing!! Wish I was better at cooking, I'd attempt some of these recipes!
You can still try these recipes. Even if you aren't a great chef, and they don't work quit right the first time, you can still try. And I know that with time and practice they will soon become perfection 😊 cooking is all about experimentation and failure. Start with something simple, like pasta bolognese, risotto, simple enchiladas, roasted veggies, or chicken noodle soup. These are all super easy, and cheap. Just build up your repertoire, and pretty soon you'll be making complex and delicious dishes that dazzle your friends and family. I believe in you! Remember, anyone can cook❤
I live in a home with a lot of trees and we can't even grow grass much less vegetables. I would buy organic food but it's too expensive to buy it. I guess I play roulette with pesticide veggies but we really can't pay for organic or grow it.
GBY the Most Bless People on Earth 🌍 the Best Food in this World 🌎
Hard to decide which is more decadent: E7's meat pudding or his father's Cabinet (sponge cake) Pudding doused in wine, brandy (??), and madeira (??) sauce.
He just sounds so grandpa British 😂 "I say!" And all his mansplaining
Wow looks tasty
I had to look up woodcock, had no idea it existed as a bird species
Suet? Is that like Crisco or lard?
Its the fat found round the kidneys of cows and sheep it gives a wonderful savoury flavour and texture to pastry. Closer to lard than anything else.
It’s animal fat yes but lard works too a substitute
Please tell me why the chefs put onions in just about everything. Knowing the Queen doesn't like them. She doesn't like garlic either but in some of the episodes of this program they add garlic with the onions. I don't get it.
Pot pie!!
I have the same woodcock!🤣😉
What might have been Henry the 8ths favorite dish?
Loads of butter and his ex wives' heads
RED REBEL oof.
I think they have one about that actually
Headless chicken!
Beaver 😏
Sob, Sob, Sob... Chef Anna Haugh said nothing about the spices of the spicy meaty pudding...
Their titles are quite click bait
If she is making her own version of it the original isnt a pudding
That is not recreating the recipe
Yep. And that's basically what they do every show....should be called "New Takes on Royal Recipes" :-) Still a terrific show though!
The truffle is not supposed to be soft? That noise..
why is it surprising that the pudding was meaty, have you seen the size of Edward VII?
Not important to have an intimate room in restaurants
By the way, can someone enlighten me on chef's dialect? Sounds northern to me but rather polished and then she got those pronounced Rs way back... Bit Irish almost? Consternated... I'd guess north west coastal England but... those Rs... and almost aspirated Ts... she doesn't sound a bit like Liverpool though, melody wise... gah lol
Nah... Must be Irish defo! Although very polished. Pretty dialect indeed!
Anna Haugh is from Dublin, Ireland. There is a Wikipedia page about her.
@@gerardacronin334 ah thanks! So I was right in wobbling towards Ireland! *smug grin*
Good morning my betufull Queen mother ma so is the Royal family and William brother and BBUNTTAN brother and Royal family
WTF!
Speak English!
🙏🙏
❤️
No butter, no cream, no salt. No thank you
Plenty of mayonnaise tho...🤣
Got sidetracked and wanted to know who that mistress was. Lillie Langtry was one of many. His last mistress, Alice is Camilla’s great-great grandmother. I don’t doubt Charles would know this when they first met. Eww
didn't think the royals ate seafood
They don't eat shellfish when they are in other countries.
What is the name of castle
Itchy Bum.
Audley end, its a manor house not a castle.
These candles are hideous 14:38
هدا اللون الأحمر الدي في اليوتيوب لمن يرمز 2
What is woodcock?
Google lately??
@@lionharehart I googled it... it was NOT the kind of meat I was looking for! Help!
It is a game bird.
It's this bird: en.wikipedia.org/wiki/Woodcock
Please pay more attention to the food😢
Just no to that woodcock pudding.. ew I am not fond of game at all. Even chicken tastes gamey so anything else would be just a no for me. I guess the great chefs of the royal household would hate me but I would be into every spicy garlicky food they had made. Damm anyone having to breathe my breath, I would just make them eat it too! Poor Prince Phillip having to eat what QE2 would want and never getting to eat good things.
🙏🇬🇧🙏
Hello i am James Queen mother ore i like to know about the Queen well ness
That Woodcock pudding looks disgusting. I wouldn't feed that to my dog!
🙏🇬🇧🤝🙏
By the way, meat has no pores.
Stop with the metric measures, they didn't use them ever.... they don't use them now either.
Who's that pretty woman on left side of the thumbnail
Princess margaret. The queens younger sister.
🙏🇬🇧✍️👍🤝🙏
22:26 You're not supposed to elevate your little finger at an English tea. It denotes a real rube trying to be classy. Google this.
'...abandoned the, sort of, formal dress codes of the day' (13:06), and worn what? Jeans and a T-shirt? Hardly an intelligent thing to say. Even then, the dinner jacket was considered casual. Funny how people nowadays are so obsessed with being dressed badly. Staying at hotels and eating at restaurants, where the staff are better dressed than they is. It's got nothing to do with comfort, of course, because a suit is one of the most comfortable things there are. It's nothing but snobbery, inverse snobbery, which is more pretentious than regular snobbery.
I was astonished and dismayed to hear both them pronounce the French demi-glace sauce as "demi-glaze" and later for Michael Buerk (and the supposed food critic too) to pronounce the g in Quaglino, which should be pronounced "Qwah-Lee-no"
Glaze is the traditional translation of glace used in England. Yes he used the English pronunciation of Quaglino but as
An Englishman living in France I can assure you that nobody pronounces my name as it should be.
How did they come up with these ridiculous recipes?
I would think of it as funny if a cook simply said to chuck it all in the pot and put it in a mold
Lol alot of confidence
If l take 2 big man from the chor only you are at home.perhaps. Soli deo gloria
Sa dépendra de toi.
Michael will not shut the F up. He sure loves to hear himself talk.
He's paid to talk.
@@MetamorphoseostouXR lol
British people are alot different than American, but he is paid to do what he does, so by far he's not rude,
That woodcock pudding looks sloppy and unappetizing. It's that really the type of food that Brits get excited about? And you can always tell when someone is only a regular chef, no self respecting pastry chef would ever say that frozen puff is fine.
Have you ever tried to make puff pastry?
@@breeinatree4811 ex pastry chef here, I've made it countless times from scratch.
@@chefdingo I've tried to make it a few times but I've never been successful in getting it right. Hence my comment. As a pastry cook you would be so much better than I.
People actually eat that?? Ewww!
671223
Oh please I live in the deep south we know how to make food, it might not please a nutritionist but she would be going in for seconds for the foods made with sugars, butters, salts, lards, rendered fats and all that sort of ilk. You can't ever have Northern or European cornbread and think it's great or chocolate chess pie, turnips, spinach, fried chicken and coleslaw and hummingbird cake. Just say non au francais culinere. I don't wan't snails in some ick sauce. I want food I can stand to eat that won't make me ill and hour later. I don't cook with pine needles aka rosemary. forget that! Plus that lamb was raw. It needs more than 3 minutes to cook plus whatever he had on the veggies looked like seaweed. Spare me from French/ Euro chefs, they don't have a clue.
Not sure why you watch this show, then.
Sorry, but the hosts are unwatchable.
The chefs are great. But, the host is extremely pompous.