Could you please publish the recipes from this entire series? With the snippets of history. I would buy the book!! I would help you publish it!! Please Best Kate
I enjoy seeing how these dishes are made and the closed caption to catch the names of the ingredients (most of the time they're identifiable) Having the recipes available would be such a plus.
I always hoped my mother would read a cookbook but like her mother, an atrocious cook. I armed myself with lots of books and cooked for my parents. First sentence from Mum was Dad likes plain food while he tucked into mine! She actually made some of my recipes, amazing!
FYI-The banana mixture for the souffle is a popular dessert. It is served over vanilla ice cream and is called Bananas Foster. It was invented at I believe Brennan's Restaurant in New Orleans. It's wonderful!
Bananas Foster was created in 1951. I'm going to go out on a limb here and say someone, somewhere had caramelized bananas before that. And sorry to break it to you but Brennan's doesn't just serve up caramelized bananas as you can see here th-cam.com/video/0Wf3nTRUbz4/w-d-xo.html
He’s the reason that royal menus are still written in French. Hopefully that’ll change in the future since they now go to lengths to present British food.
Where can a viewer find the recipes featured here? I’d like to have the recipes featured in this program but worked for the average family’s home which of course does not have a tandoori clay oven for instance.
I’m tempted to try making the Bombay Duck recipe but with dried codfish. She did say it was originally made with dried fish which would have given it a different texture (duck like?). I’ll have to try cooking fish as she did too. It looked marvelous!
I loved to learn about the spices and teas origins. It's amazing to know that and find myself a respectful Indian restaurant to have my favorite Chicken masala.
Thanks a lot for the recipes. It would be great if you could write the recipes down at the link. I do not know English well. And I do not understand the proportions. Thank you very much. I am Greek. Xi only in Munich. Good luck.
Wow so amazing. I had no idea the story behind Worcestershire Sauce. I was actually just marinating mushrooms in it as I watched. I went hunting for a vegan version to marinate portabello mushrooms to grill when I miss steak.
"...put hairs on your chest..." 07:00 Ha! I always thought that was a phrase peculiar to blue collar US folks. 🙂 This series is very enjoyable. Thanks!
I wonder if any of the royals have ever fancied hot chili peppers - there's hot pepper in Indian foods. But then there's Mexican cooking, and southern Chinese (Sichuan), and many other world cuisines that feature capsaicin. I can't quite imagine a member of the royal family enjoying Sriracha or Tabasco, but you never know ;-)
Contrary to stereotypes about bland British food, I would love to try a few dishes. There are a few British eateries in Chicago. Due to colonial influences, I can imagine a few dishes are delicious. I really want to try Shepard pie.
A hillbilly cooking show once settled a dispute about how to pronounce "Worcestershire" - which to an American could be read as 'wor-sester-sheer" - and they came up with "Wash Your Sister Sauce".
Britis pronounce the area "Wooster." Northeast coast USA sailors call Gloucester "Gloster." So do Brits. I don't know why they're saying "Woo ches ter" here.
HM dislikes the smell of them on her (or her guests) breath, ergo they’re not used in her kitchens (I’ve seen a number of royal recipes made with a little bit of shallots though.)
Nail polish doesn’t rub off into food, and in the event that it did it would have been tested for such. Many Southeast Asians eat directly with their hand, with or without nail polish. I’m more concerned when I see someone cooking with rings or bracelets going into food. I can well imagine soil being caught in them and not washing away completely.
Lea&Perrins, is the ONLY brand of Worcestershire Sauce I will buy. I've tasted other ones and they are HORRIBLE. I'm picky when it comes to ALL sauces & spices that I cook with. Whenever possible, I grow my own Spices..
I think she said she was using Brill, but that the original recipe was made with dried fish. I’m guessing that the dried fish had a more duck like texture when it was reconstituted. I’m going to try it with some desalted codfish. That would have a bit of a sponge texture which would absorb the sauce. I. Going to try Anna’s cooking method on some fresh fish too. I’m in the U.S., would you suggest carp?
I think becoming a knight is sort of the lease for payment available to a monarch for someone who's made her Sue down too much money that she can pay off her national debt. I think anyone who could pull off such a feat would be more than worthy of a peerage under a monarch or a very nice reward from any government.
K so yeah spices made everything better and made a lot of Europeans rich, which added to the destruction of most Asian countries. Which took hundreds of years to throw off the colonial yoke, most suffered unimaginably during that time. So sure, enjoy your spices but remember how they got to your local grocery store...
Most peoples face is a bit lopsided. It’s akin to one side being somewhat larger and stronger than the other, and right and left handed etc. Supposedly it’s how one sees oneself Vs. how others see you. Take a look at Picasso’s self portraits. Edit.. take a look see at a reversed image of yourself to see how others see you. It’s not the same as we see ourself in a mirror.
"If it's OK for the Queen, it's OK for everyone". If you're talking about the current Queen, no, it's not. She has a very limited taste and doesn't eat garlic.
Could you please publish the recipes from this entire series? With the snippets of history. I would buy the book!! I would help you publish it!!
Please
Best
Kate
I enjoy seeing how these dishes are made and the closed caption to catch the names of the ingredients (most of the time they're identifiable) Having the recipes available would be such a plus.
Anna is by far my favorite of the chefs.
Thoroughly enjoying the series in every aspect. Most beautiful kitchen , would love the copper pots !
I BELIEVE MICHAEL BUERK IS A VERY GOOD HOST FOR THIS SHOW. THANK YOU REAL ROYALTY.
I agree with you. I don't understand all these negative comments; clearly not from the UK...
@@athinakontoni2806 HELLO ATHINA, I LIVE IN THE UNITED STATES AND I LOVE THIS SHOW AND UPSTAIRS / DOWNSTAIRS.
I couldn't agree more, he's a character and engagingly witty.
I'm an American and I thoroughly enjoy your British history and cuisine. Pay no mind to others....its brilliant!
@@jenihansen7201 Your caps lock seems to be stuck.
Its nice that this practically begins my week and upstairs downstairs ends it, with how the upload schedule is.
i love both of these shows!
I’ll have to take a look for Upstairs Downstairs here. I used to love it!
I always hoped my mother would read a cookbook but like her mother, an atrocious cook. I armed myself with lots of books and cooked for my parents. First sentence from Mum was Dad likes plain food while he tucked into mine! She actually made some of my recipes, amazing!
That salad was so flavourful that it made Michael open his eyes all the way! LOL! #Bless
Hilarious 🤣🤣🤣
It sure did 😁
Mouth watering! This is the good cooking!
I am really enjoying the Real Royalty Show Season/ Series. Great Job!
A new series! Yay! Such a gorgeous country house too
I swear Michael Buerk has the cutest laugh! 🥰
@Coral Reeves you took the words right out of my mouth :)
Would love to see him in person. He makes me want to learn to cook!
I guess Im pretty randomly asking but does anyone know a good website to watch new movies online ?
@Kobe Brayden i watch on Flixzone. Just google for it =)
@Kobe Brayden I would suggest Flixzone. Just google for it =)
I just love these cooking shows and the stories behind the various dishes
I enjoyed watching the chef. I would love taste her dishes.
Anchovies, the secret ingredient in Worcestershire sauce
FYI-The banana mixture for the souffle is a popular dessert. It is served over vanilla ice cream and is called Bananas Foster. It was invented at I believe Brennan's Restaurant in New Orleans. It's wonderful!
the monarchy prob had it before new orleans dear.
Bananas Foster was created in 1951. I'm going to go out on a limb here and say someone, somewhere had caramelized bananas before that. And sorry to break it to you but Brennan's doesn't just serve up caramelized bananas as you can see here th-cam.com/video/0Wf3nTRUbz4/w-d-xo.html
I make it the way Brennens does with brown sugar. Love it.
From an American perspective, the chef, she low key roasts him a couple times 😂
Love a new show came out. Question- do they debone the fish before cooking?
I loved the story about the crooked cook Escoffier. I’m probably misspelling his name.
He’s the reason that royal menus are still written in French. Hopefully that’ll change in the future since they now go to lengths to present British food.
Where can a viewer find the recipes featured here? I’d like to have the recipes featured in this program but worked for the average family’s home which of course does not have a tandoori clay oven for instance.
I’m tempted to try making the Bombay Duck recipe but with dried codfish. She did say it was originally made with dried fish which would have given it a different texture (duck like?). I’ll have to try cooking fish as she did too. It looked marvelous!
Duck comes from "Dak," which is pronounced "Duk" = duck.
Just loved the way you have pronounced the all Indian spices and ingredients name so perfectly. and also loved your recipe .
Michael Buerk is such a superb individual. I love this series and am watching every single one of them.
I loved to learn about the spices and teas origins. It's amazing to know that and find myself a respectful Indian restaurant to have my favorite Chicken masala.
Thoroughly enjoyable!
I like the expansion into other sources, but we still need a source to get a copy of the Mildred Nichols cookbook!
Wouldn't that be wonderful!
Thanks a lot for the recipes. It would be great if you could write the recipes down at the link. I do not know English well. And I do not understand the proportions. Thank you very much.
I am Greek. Xi only in Munich.
Good luck.
Cooks and crooks. Good one
_Steak Diane_ is my favorite manner to serve and eat steak. I had it prepared tableside in Ann Arbor; it was a perfectly sublime experience.
Love all your episodes Michael. Very entertaining in this crazy world. More Royal Recipes please ☺️
Loving this I hope they continue to make more videos can't stop watching this
I’m going to have to make that standing asparagus presented in the opening credits. I don’t think I’ve found a segment of chef creating it yet.
I love Lea and Perrerins sauce! Yum!
Thanks. Fabulous video
Are they cooking the Steak Diane in the garden at Kensington Palace?
Thank you for fish curry recipe, my favorite spices! With love from Canada 🇨🇦 💕 ❤️ 💖
Wow so amazing. I had no idea the story behind Worcestershire Sauce. I was actually just marinating mushrooms in it as I watched. I went hunting for a vegan version to marinate portabello mushrooms to grill when I miss steak.
I do not know where you are located, but if you are in the states you might like to try Beyond Meat "steak". Delicious! I wish they would make "ham".
"...put hairs on your chest..." 07:00 Ha! I always thought that was a phrase peculiar to blue collar US folks. 🙂 This series is very enjoyable. Thanks!
Kinda like wife beater tees?
Magnificent!
Curious turn of the nose at the mention of 'spicy food'!
British Royals don’t like spicy food. It’s hereditary sensitivity to heat. They generally prefer aromatic spices
@michaelbuerk
Greetings from Maine, USA!😘 We enjoy your show.
I love it! ;-)
I wonder if any of the royals have ever fancied hot chili peppers - there's hot pepper in Indian foods. But then there's Mexican cooking, and southern Chinese (Sichuan), and many other world cuisines that feature capsaicin. I can't quite imagine a member of the royal family enjoying Sriracha or Tabasco, but you never know ;-)
Yet there's a jar of Tobasco on the table in the stake BBQ section at the end.
Where can we get the recipes created for these shows?
Hair in the Soufflé at 23:48 ?
Contrary to stereotypes about bland British food, I would love to try a few dishes. There are a few British eateries in Chicago. Due to colonial influences, I can imagine a few dishes are delicious. I really want to try Shepard pie.
Shepherds pie is very easy to make at home. There are lots of recipes online and on TH-cam.. The secret is to make a really good gravy.
@@m.theresa1385 That sounds like a good idea! I will give that a try for my family on a Sunday evening.
Off topic, but does anyone know the name of the man who did the Sun King documentary
A hillbilly cooking show once settled a dispute about how to pronounce "Worcestershire" - which to an American could be read as 'wor-sester-sheer" - and they came up with "Wash Your Sister Sauce".
Britis pronounce the area "Wooster." Northeast coast USA sailors call Gloucester "Gloster." So do Brits. I don't know why they're saying "Woo ches ter" here.
Uhhh there's a new introoo ✨✨
The bread is interesting.
It’s grilled baby gem! Not bbq 🧐
She is so pretty! She makes a great team with the guy!
I seriously don't think a chef should have her nails painted while she cooks.
The Queen now hates garlic and onions 🧅!
HM dislikes the smell of them on her (or her guests) breath, ergo they’re not used in her kitchens (I’ve seen a number of royal recipes made with a little bit of shallots though.)
It's nice to see her mix the fish with that nail polish... awesome, extra flavour to the dish...👏👏👌👍
Nail polish doesn’t rub off into food, and in the event that it did it would have been tested for such. Many Southeast Asians eat directly with their hand, with or without nail polish. I’m more concerned when I see someone cooking with rings or bracelets going into food. I can well imagine soil being caught in them and not washing away completely.
Lea&Perrins, is the ONLY brand of Worcestershire Sauce I will buy. I've tasted other ones and they are HORRIBLE. I'm picky when it comes to ALL sauces & spices that I cook with. Whenever possible, I grow my own Spices..
Am I the only one that thinks that she is an amazing chef and Michael Burke is a burk??
460,000 bottles in a day but only 26 million a year??
Tasty, but it's not Bombay Duck, more like Carp.
Jackson, USA
I think she said she was using Brill, but that the original recipe was made with dried fish. I’m guessing that the dried fish had a more duck like texture when it was reconstituted. I’m going to try it with some desalted codfish. That would have a bit of a sponge texture which would absorb the sauce. I. Going to try Anna’s cooking method on some fresh fish too. I’m in the U.S., would you suggest carp?
IMO Buerk is the perfect host no matter what he's said or done. For these series he's excellent. Love the series and the food.
Is the "gem" you're cooking what we in the US call "belgian endive"?
Nope, little gem lettuce is not akin to endives, it’s a romaine-type lettuce. In Belgium, it’s often called baby romaine :)
I think becoming a knight is sort of the lease for payment available to a monarch for someone who's made her Sue down too much money that she can pay off her national debt. I think anyone who could pull off such a feat would be more than worthy of a peerage under a monarch or a very nice reward from any government.
????
Bananas are better cooked in brown sugar!!
what a wonderful woman, how delicious she cooks
So Drake's piracy was basically sponsored by the crown 👑. Medieval politics
Michael is giving 10 out of 10 to Anna hua, for a long, hmm somthing is fishy is it food or...😍🤪
"Establish a presence"? A typically understated way of saying conquered and exploited.
Just no fish is terrible onion gives me a headache allergic to chillies and bananas still fun to watch
Another reminder not to watch these videos when one's hungry!
🙏🙏
Why don't you use separate plates? Why eat out of the same plate? What a turn off
🙏🇬🇧🙏
🙏🇬🇧🤝👍🙏
Tabasco is American......heh.
41:19 OH, gross. It's raw.
He is so smarmy. Makes me cringe.
Always breathing down the necks of the women chefs, dirty old geezer
Lol all these spices, which barely made it from the trading ships to brtiish cuisine.
K so yeah spices made everything better and made a lot of Europeans rich, which added to the destruction of most Asian countries. Which took hundreds of years to throw off the colonial yoke, most suffered unimaginably during that time. So sure, enjoy your spices but remember how they got to your local grocery store...
George v Le Traître
Michael, your face is a bit lopsided.
Most peoples face is a bit lopsided. It’s akin to one side being somewhat larger and stronger than the other, and right and left handed etc. Supposedly it’s how one sees oneself Vs. how others see you. Take a look at Picasso’s self portraits. Edit.. take a look see at a reversed image of yourself to see how others see you. It’s not the same as we see ourself in a mirror.
@@m.theresa1385 🤣🤣🤣💋
Drake....highly problematic
You could get in your time machine and right everything.
You've got to love a good pirate story though!
"If it's OK for the Queen, it's OK for everyone". If you're talking about the current Queen, no, it's not. She has a very limited taste and doesn't eat garlic.
At approx 7:10.
Can anybody hear what type of fish Chef Anna, mentioned? I don't believe it is a fish I am familiar with. Thank You all.
Pengui01 - That particular comment is in reference to a certain local spring water, in a clip shown in a later video, a week or two later.