Marco Pierre White’s Posh Rabbit Pie tested my sanity
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- เผยแพร่เมื่อ 27 ม.ค. 2025
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Returning to Marco Pierre White's 'White Heat' cookbook and going to make a posh rabbit pie: feuilleté of roast rabbit with spring vegetables and a jus of cilantro... wish me luck!
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Jamie Tracey
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Ingredients:
(serves 4)
3 lb rabbit
8 oz puff pastry
salt and white pepper
sauce:
1/2 cup veg stock
3/4 cup chicken stock
1 tbsp olive oil
3 tbsp butter, cut into cubes
lemon juice, to taste
2 tbsp chopped fresh cilantro
vegetable garnish:
1 cucumber
4 large mouli (daikon radish)
4 large carrots
12 "pencil-thin" leeks
2 tb olive oil
6 crush coriander seeds
chervil for ganish
Jamie didn’t say anything when the sirens went by so those people are *doomed*
I always repeat with him every single video, and when he didn't, I was very disappointed.
Barrel crafting vegetables changes a man.
I couldn't tell if that was in the vid or RL. But I was devastated he didn't do it.
first time ive ever seen it happen!
He was fighting for his life
When you kept accidentally calling the rabbit duck, ALL I could think was "It's rabbit season!" "No, it's duck season!" "No, it's rabbit season!" a la Looney Tunes!
@@LadyBeyondTheWall damn unlocked a core memory lol
And the shotgun being pointed back and forth! 😂
For the win
Hilarious!
Hold it right there buster. Pronoun trouble.
Chopping veggies being harder than breaking down a whole rabbit is the ultimate example of the silliness of fine dining.
Agreed, a lot of faffing around for what......
Well in fine dining establishments, they have some sous chef whose only job is to do that veg; home cooks don’t have the staff for these fancy recipes
It's pageantry without effect. Maybe at some level of wealth and extravagance you demand to eat all your vegetables in barrel form, but I certainly haven't gotten there yet.
Unless you’re saving every shaved scrap for a stock or for other purposes, it’s a tremendous waste of food
@@sevenember3332And time.
I can’t believe he made you spend like, 20 minutes carving full-sized carrots into baby carrots.
@@bondfool right? Just buy baby carrots lol
Now I'm wondering when baby carrots came on the market.
That's exactly how baby carrots in a package are made. Shaving down bits of bigger carrots. Weird as it is. Totally would have saved Jamie some time, not disputing.
@ 1986, four years before the publication of this cookbook
I feel like Jamie is leaning into some masochistic tendencies with how he keeps coming back to this impossible cookbook
I think the new years resolution should be to stop cooking from this book; Jamie did not appear eager from the get go.
So, yes in culinary school we practice this a ton. Can't tell you how many things we had to tourne.
Just a little tip when doing it, you want to pull towards you and not away from you.
A tourne should have 7 sides.
The waste from a tourne is typically used in another dish or turned into a puree.
Or, of course, joining the rest in the stock pot.
I never got the tournée down. I got a bad score on my vegetable prep test and vowed to never do it again lol and I haven’t.
@ Yeah, I definitely had a few people struggle with their scores with knife skills. I had practiced before starting so my scores were in the 90's. Speed and Accuracy is crucial. We would do them everyday and had less than 3 minutes.
Thanks for doing Marco White so we don’t have to
Decorating the bunny with its own food.. truly diabolical >:)
😅😅😅
Oh my GOD!!! I didn’t even think about that!!! MPW really is a sociopath. Cooking cucumbers was the first clue
When you said you had already spent an hour and 41 minutes on veggies, then the camera panned down to the meager tray of results, my heart instantly went out to you, Jamie.
Classic MPW being extra with things only 0.01% of his guests would have even noticed, much less commented about.
I'm all for challenging ourselves and getting out of our comfort zones, but damn, some of it is so self indulgent that if you aren't enjoying that level of precision, it just plain isn't worth it.
I hope Jamie is using all the scraps and turnings to make veggie stock or sauté, as big kitchen's would otherwise these recipes are all about waste. It would be nice if Jamie would slow down a little, all the casting about and recklessness gets a little old and doesn't seem like he's taking old lessons on board. Kudos to him for tackling new, and difficult procedures but a little more planning ahead and organizing will go a long way----which is undoubtably tedious but necessary as you progress as a cook.
I think the idea is to have items that are the same size and shape, but comprised of three different flavors and colors, i.e. three different veg. There's a certain delight in that when it's brought to you on a plate -- it's just not something you'd do at home, nor something you'd expect in a bistro. Marco was going the extra millimeter for Michelin.
As profession chefs are taught to carve vegetables, anyone who wouldn't notice in a restaurant, especially a Michelin-starred one, is just flexing their bank balance. And perhaps that's the greater tragedy.
And as for Jaime wanting to try this skill, well... there's a mountain, he's going to climb it.
If my leeks aren't permanent-marker-thin, I don't want it. Marco can shove his pencil-thin leeks under his sink.
Ha ha
Seriously. Aren’t pencil thin leaks basically just green onions?
@@sophiadebar382 pretty much, the pretentiousness of marco pierre makes me believe he lives up his own butt and hasn't been out in a long, long time
Asking the timeless question: " What have I done to this poor cucumber?"
For your leftover daikon: peel, shred, add oil, vinegar, chopped dill, salt and pepper. A delicious salad that is great alongside beef.
1:26 I hope everyone’s OK.
we all do
Haha! You beat me to the punch! I hope everyone is okay and I'm not driving!
Coin-shaped leeks are just as tasty as baguette-shaped ones. Same for barrel-shaped carrots, cucumbers, and daikon.
Less waste and time. Was very nervous I was going to see blood and not of rabbit
Yeah, I dont understand the art of this dish.
@@cheriedoughan5583 less waste? He wasted over half of the ingredients lol
@@hellomandarkk I think they meant the coin shaped cutting was less wasteful not the barrel cutting.
@ ah I see!
A roll of masking tape and a sharpie and no more guessing which is fish stock and which is veg. Love watching your videos.
You have just got to love how he soldiers on, no matter what the challenge is, good on you Jamie🐨🦘🐨🦘😃
How to make a Sunday morning 200% better...Jamie's cooking show!!❤ Let's do this thing!!!
When making your barrels, draw the paring knife TOWARD you, not away from you, to avoid slashing your index finger. You got lucky.
@marthalorden8498 Never cut towards you. Better to lose a finger tip than puncture your liver.
The Great Saphenous Vein is colloquially known as the Butcher boy vein. This is as a result of the large number of apprentice butchers who have stabbed themselves in the groin when the knife has slipped.
Or just... dice them into cubes like a normal person lol
Or just use the peeler with short strokes at the ends to round them
I do the superior option and put the item I am cutting on a flat surface, then cut down it. I find holding vegetables or fruit in my hand makes cutting them significantly more challenging, especially as your hand takes up 90% of the space.
But I have no idea how you'd ever cut your torso with a knife unless you were planning on doing it. Skill issue.
So basically this is how I cut vegetables and fruit:
If I don't want the ends(like with onions or squash) I cut both ends off and set the item upright on a flat side. Then I take a knife and carve underneath the flesh, removing the peel.
If I want the ends(potatoes or apples or tomatoes) I slice it down the center then lay it on the flat side, then do angled cuts from the spine of the veg/fruit to the table.
I think that’s a delicious recipe that would be fine without the tournéd veggies which seemed to be the biggest pain. Fine when you’ve got a team of prep & line cooks, less so at home!
Delighted to see another rabbit recipe. Grew up eating rabbit as my dad used to hunt. Living in Japan now means it is expensive to source, but I do occasionally splurge.
Some examples of "fine dining" are just exercises in tedious bullshit that add nothing to the finished dish. Props for going through with it.
I totally agree, wasting vegetables to get some stupid shape.
@@annmarienoone9879 The shape is to ensure the vegetables cook evenly, so they can be prepared beforehand and the Chef knows exactly when to start them so they are perfect when plated/served.
@@darkhenrahl if you want something to cook evenly you don't cut it into a shape that is thinner on the ends. That just makes it cook less evenly.
One of my kids has been working in fine dining for 22 years. Michelin stars and all. He says it’s about the aesthetics. But at home, it’s not about that ever. His favorite is tamale pie with cornbread on top.
The bored rich like when peasants jump to their absurdity. When material want becomes a bland parade of gold, marble, and leather, getting over on people is your only joy as a dissipated loser/winner. That's why they love gambling and showing each other up.
Your knife skills have gotten so much better. I’ve been binging all your episodes and the change is impressive.
yeah. but 3:02 is an absolute nightmare of a technique...
Jamie...be proud of yourself. You have improved and now are comfortable with your creativity. Julia's braised cucumbers...🙏
Did your wife have the baby? You look so tired and my heart goes out to you. French cooking is such a faff. A carrot tastes like a carrot cut into a fancy shape or not. ❤
😂 ruthless.
Yeah, flat leaf parsley is not Chervil, we all know. The browning on the puff pastry in the OG photo was just egg wash with a little butter before baking the puff pastry. Standard stuff. This one is more about the technique for the tournet vegetables. You can use the scraps to make the veg stock (which makes sense) and can use that to make a rabbit au jus with the bones, chicken stock. Adding the cilantro to it is a unique idea, and pretty refreshing, sorta a herbaceous addition, like mint, but in a different direction.
Thanks Jamie ,looking like a dish I would try. Grew up eating rabbit as we lived out in the country and rabbits were in plentiful supply. Nothing like a hot rabbit stew on a cold winters day!
You can boil the rest of the daikon (DIE-kon) diced with garlic in chicken or veggie broth wih soy sauce and fish and/or oyster sauce, then add scallions and sesame oil & toasted sesame seeds and it's delicious and very warming. I do it all the time. Could definitely add any leftover leek partway through as well.
if you need to crush just a very small amount of whole spices, probably try to use a mortar and pestle instead of a blade grinder
Look up on TH-cam a song called "Run, Rabbit, Run." My father, in the 1950s, hunted to supplement his meagre income as a carpenter living in the declining coal fields of NE PA, USA. We had deer meat/venison, pheasant (not under glass, though), rabbit, and squirrel. To this day, I love poached rabbit!
My Dad also hunted when I was little, to supplement our food. Western PA. Deer, pheasant, rabbit ... My Mother said I never liked the rabbit and found it "stringy". I don't remember it at all. I just remember the pheasant feather he gave me, that I still have ... LOL. (This was the late 1950s.) Both parents were first-generation American children of Italian immigrants, so I'm guessing my Mom cooked the rabbit in tomato sauce....
I danced with my grandma and grandad in the early nineties to Max Bygraves' version of this song on the big vinyl cabinet ❤😅
If you have marker sized leeks and need pencil sized, you can just peel off layers until its the right thickness
Watching you work on those tournee gave me flashbacks to culinary school. I had to practice those for hours on all sorts of vegetables.
Using a convex rather than concave shaped paring knife blade would make a huge difference if you ever attempt it in the future
I don’t have any idea how you tournée some those super small pieces.
@WinstonSmithGPT carefully and painstakingly. Get used to nicking your fingers
@@Notkimbosliced I bought a birds beak knife from Made In. Less than 1 second after opening the box i was gushing blood. It’s back in the box and there it shall stay.
Marco's recipes are ridiculous. I much prefer Julia.
I seriously suspect he's either a sadist or taking a piss and laughing like a movie villain thinking of the people using his cook book.
That’s the joy of modern Michelin dining. Half delicious food half pageantry.
@@Nixx0912I'm guessing it might be a bit of both.
Marco Pierre White really out here publishing a book full of recipes he wrote specifically for Marco Pierre White.
Holy hell! I appreciate you doing this so I never have to. That cookbook needs to go
Cilantro is the leaves of the corriander plant. Not to be confused with corriander seeds, which has a completely different taste.
From SE shores of Lake Michigan USA
People who have a sensitivity to ... ummm.... the c-words.....disagree that there's any difference
To check if the oil is ready, there are three tricks you can use, each one becoming more obvious and higher temperature:
1) Look for a shimmer on the top of the oil. If you're watching the oil its similar to the coagulation on the top of a sauce.
2) Place the end of a wooden implement into the oil. If the oil bubbles around the wood, it is ready. Works with a toothpick!
3) If the oil beings smoking it is very hot. Check you oil's smoke point if you want a precise temperature.
Excellent!!! Thank you Jamie. Please keep these White Heat recipes coming! Very helpful watching these videos in recreating these recipes at home. Thank you!
Much Ado About Nothing? Life is too short for tournéeing cucumbers! Love your work Jamie. 23:12
MPW probably had a harried minion to turn the veg for him in his restaurants!
@@KenKeenan1973 Yes.... that's how kitchen brigades work.
Beautifully done and I'm so glad you enjoyed the dish.
DIE-con radish ~or~ DYE-khan radish
(Laughed at the fish stock)
I ran into the same damn problem, only mine was with meat.
Now I label all the containers and packages. It is amazing how fast you accumulate mystery meat. I still have stuff in the freezer that might as well have a big ? on the package.
Just read about Tourne’ cuts in “Gourmet Cooking For Dummies”, and not an hour later, Anti-Chef is talking about it… weird coincidence.
Turned courgette makes a lot more sense than cucumber and would probably be a lot more pleasant (both to look at and to taste)
Rabbit and hare are noticeably different creatures btw, it is best not to use the words interchangeably in cooking since you will get quite different things. It is kinda like deer and elk.
Elk are a type of deer, though
@@sevenember3332Great job missing the point 🤦♀️
@@asdfghjkl-pb6kv Be more specific. What you said is akin to saying, “leporidae and rabbit”. What kind of deer are we comparing to elk? White-tail? Mule? I get the point, flavor profiles and uses differ between species, but they can also do so within the same species depending on their diet and terrain. Word usage matters when you’re trying to make a point, too.
Duck season? No! Rabbit season!
😂 I was going to comment the same thing.
Thank you for your work, I enjoy all your videos ❤
Tourned vegetables carry over from classic French haute cuisine, where they garnished beef roasts like Filet of Beef Richeleu or Filet of Beef Rennaisance. They do make a difference...only if you have a full kitchen staff who do nothing else but prepare vegeatbles in this manner. Otherwise, it's a good knife skill to have, even if you seldom use it.
Calling a radish by its Hindi name "Muli" in a French recipe is a diabolical way to make a recipe more complicated than it is.
Daikon radish is really great for pickling! The first time I got my hands on one I did a really simple recipe that I just poured into a jar and let it do it’s magic in a few hours in the fridge!
I’m pretty sure it was My Korean Kitchen’s recipe for quick pickled carrots and daikon and it was delicious!
"I have an itch!..." Jesus how often that happens just AFTER no hands left on deck... 😅😩🤣
I appreciate that you try follow these recipes to the letter. When I was first learning to cook, I did the same thing. It's good to learn the techniques and then choose which are worth the time based on personal choice. I remember Kenji saying his Food Lab has all the science and information to know why each step works and what the incremental benefit is so you know it all to make informed choices. But he doesn't really expect you'll always take the time to do all of it. This cookbook, however; doesn't seem to contain any of the science or reasons which makes it all vague trial-and-error. Thank-you for all of your fabulous videos!!!
Egg wash the pastry for the shine and browning
If you have any diakon radish leftovers get some brochen or hard type bread like brollillo spread butter german bologna or mortadello a slice of diakon radish and grain mustard. Great sandwich ❤ also, diakon goes great in stews and roasts
I'm so glad you said it, Jamie - such a waste of food to whittle down vegetables for presentation sake! Would anyone care what shape a carrot is, if the meal was delicious? I think not.
You eat first with your eyes, and at Michelin-star level, you are serving people who eat top quality, high-end, connoisseur food regularly as part of their job. So you go the extra step. But, chefs aren't trained to develop recipes as part of their basic training. For instance, the Fallow restaurant have a Development Chef just designing recipes for their menu. The publishers should have hired one to make the recipes "home cook friendly", as Marco nor his editor obviously didn't have the idea that this should be done.
You did a great job! The fish stock…. When your least expecting that.😂😂😂
Baguette may mean cut on the diagonal like a baguette is sometimes sliced.
y not just say cut diagonally then ._.
@@hhdhpublic because he's biased
@@hhdhpublic Because it's French cuisine that has been using its own vocabulary for centuries?
Why is it called a Smashburger when you don't actually "smash" the patty but just flatten it, without causing damage?
The rabbit pie sounds both novel and appealing. I'm from the extreme south of Louisiana and even the Cajuns haven't thought of it. But I can't see the allure of cilantro combined with rabbit.
This whole barrel,shape thing leaves me shaking my head. Life is too short
Deconstructed rabbit pot pie - you did a beautiful job!
So cool to see what mulli actually looks like. Ive only had it shredded and put in indian parathas!
Man I love the Marco Pierre White recepies Jamie !
My first day in my culinary externship was at a brewpub in Phoenix. My first task from the Executive Chef was to tourne 25 pounds of carrots. Took me hours. By the end, I was really good and they were perfect. The chef comes over after I am done, goes through them all, pointing out the good ones and bad one. He said good job and then dumped them all in the vat of stock he was making. I was so pissed. He just laughed. He said it happened to him when he was young and now I am part of the fraternity of chefs.
Thank you! 💛💛 Edit: Jamie, you've just come so far! 🎉🎉
The offcuts from the barrels make a good stock
Hi Jamie,
I always love watching you challenge yourself! Thank you!
I wondered if it might have been easier to shape the vegetables with a peeler instead of a knife? Sometimes chefs do things the hard way when there are simpler ways! 😂😂😂
I'm having flashbacks to turning veg at the Dubrulle French Culinary School in Vancouver about 30 years ago. So tedious, but I was pretty good at it. Never done it since.
I think that cutting the vegetables to roughly the same size would have been sufficient. Most home cooks don't have time to tourne veggies. I do appreciate your commitment though.
Love your content! You always make My day ❤❤❤
Funny video! Your patience with those French vegetable barrels was astounding! I keep thinking, omg, not me!
If nothing else, it's a good way to hone your knife skills. I learned it when I was still working it kitchens, and I probably use it once a year when preparing Christmas Dinner, if ever. Definitely not something you do for your day-to-day cooking.
I’ve never had rabbit but now I really want to try it. Thanks!
Its kinda a mix between chicken and Tender loin, lean meat.
Chimichurri is a sauce that can be made with cilantro leaves or its a pork sandwich in the Dominican Republic.
Me watching Jamie take a cautious sip of the stock 😬😱....."That's fish stock!!" 🤣🤢🤣🤢
Jamie gold. Don't ever stop being you lol.
Duck season!
Wabbit seasonl
Jamie: "Wait, did I forget to buy the right seasoning at the store? *checks menu, *checks ingredients, *checks spice cabinet, *stares blankly into into space, *checks protein again, "okay, we're good." And viewers are left wondering what the heck just happened.
I'm thankful that boa constrictors don't insist their dinner get prepped that way.
It's not that I'm not into the taste of cilantro, it's that it tastes like the insecticide I used when I did pest control. No, I didn't intentionally taste it, but when you're doing a clean out, sometimes it's just in the air and you end up tasting it. And if I didn't know better, I'd say cilantro is what's used to make it. I very much wish I liked it because more and more, it's in so many dishes.
That seems like a deconstructed rabbit pot pie, which I can totally get behind. But I'm not cutting anything into barrels-I like veggies too much to waste so much of them.
I'm one of those people that find Cilantro soapy tasting ... I never realized it, until I noticed that everytime I had nachos with dipping sauce as an appetizer at a Mexican restaurant, it tasted (and smelled) like they squeezed out the dishrag into the liquid. I finally learned it was cilantro, and that I have the weird genetic variation. Of course.
@@pjef1956 It does make navigating Mexican restaurants a bit difficult. More and more, cilantro is being added to all sorts of things, but particularly Mexican food, which I happen to love. So I make Mexican at home a lot!
LOVE DAIKON - eat it all the time
raw or cooked .. low calorie and low fat. YUM
I had (possibly still have somewhere, I'll probably find it again if I'll be moving) a little book with south american recipes. I made rabbit in chocolate sauce, less fussy than this and absolutely delicious. I really have to try find that little book, that was best spent 2 € ever.
Jamie and MPW. It's a beautiful Sunday morning!
Because he didn't slash his index finger with that bird's beak doing the turns backwards, Jaime is The Man.
pierre looks like someone who would make this
An hour and forty one minutes shaping the vegetable garnish. And, for some reason, people say French cooking can be fussy.
I think you just needed to trim the edges of the buttered and folded puff pastry rectangles. They would have been cohesive and puffed evenly.
Ohhh boy, it’s MPW day!
The finished dish looks amazing although I’ve never had rabbit.
Duck/rabbit confusion? Okay, Elmer.
Pencil leeks are just baby leeks lol. I am very much amused by the prep. Ty i had a long day ha. Keep up the great vids.
All those sirens sounds like Williamsburg, Brooklyn
Nice, I bet one could just as well make rabbit vol-au-vents, I wanna start cooking with rabbit more!
I find it kinda odd that we refer to the seeds from cilantro as "coriander seeds" but still just call the plant cilantro - either way though yet another banger
For the rest of the daikon radishes, look up Korean radish kimchi and picked radishes. Sooo yummy!
I'd really like to see Marco make a video making some of these old videos and critiquing his old recipes.
“Best ends” is a British butchery term that doesn’t exist in the US. I learned the hard way. You did much better butchering rabbit than I usually do. The shape bones get me in the hands and everything goes red.
Americans: "It's Artisanal wild grain pastry"
Everyone else: "Oh you just mean like the one from the bakery"
For less than 2 tablespoons I've always found a stone mortar abd pestle to be far better... and just as fast as the whirly grinder.
Making a leak into the shape of a baguette was Marco's excuse so he could yell at a lowly Sous chef and make them cry, so he can feel superior.
I was in culinary school, when you turn veggies into football shapes you turn towards you so your knife and cutting is going the wrong way. Basically you are cutting and turning the veggies.
Bugs and daffy would lose their shit with you confusing rabbit and duck lmao😂
Inside Jamie's head is Bugs Bunny and Daffy Duck doing the its "Rabbit Season, No its Duck Season" bit. lol
Fun to watch you endure. Bless your brave adventurous heart. *As much as I love the French, there is Foo-Foo French cuisine & Country French cuisine, that is almost a north-south thing. No one cd turn Making Bread into an ordeal as well as Paris Bakeries. You're a shamed failure if not slapping- folding- fermenting most of your day away. Don't think anyone else ever had laws passed to curtail how they made an airy useless loaf of fluff. *Jacques Pepin will be my forever Master Chef, who pulls out decor only when called for. A lovely plate or decorated dessert is delightful eye-candy, but only in its place. Take pics bcz its memory doesn't last long. Exquisite taste alone is what lingers forward. Master using spices to become a food god. 🥙🥇🎉
I love cilantro!