I don't understand why he calls anything by name, rather than just making up a name for his dish. It's like making spaghetti Bolognese with rice, bbq sauce and duck meat. 🤦
12:38 I love that Jamie has a pestle and mortar to pound ALMONDS to put in his ""LASAGNA"", but uses a food processor when he's making his """""thai curry"""""
The food processor company decided to stop paying him money after he misused it in the Thai curry episode and got called out by guys like Uncle Roger. So back to mortar and pestle to seem more "cool".
James your English accent has never been more present than in this. I guess it’s like they say, when people are angry they revert to their native tongue. 😂
What I don't understand is that Jamie Oliver never seems to doubt his abilities or his choices and always proclaims his dishes as delicious, amazing, beautiful, etc.
Believe it or not in the first few years of his career he did some really nice tasty stuff. I made some of it. Where he went wrong is just wading into foreign cuisines with zero research done on those dishes and thinking he can just play it off the cuff. Given more familiar ingredients he can actually cook. He also gave an entire generation of university students the confidence to try some cooking without thinking you have to take an entire catering course in order to be able to produce a tasty meal. I do give him credit for that and it's not entirely deserved that he's now just treated as a figure of fun by everyone. He should simply have stuck to what he did well.
He could use literally any other pasta and it would be a variation on a casserole. But calling it a lasagna gets people stirred up, like the huge chunks of leeks in this weird ass dish.
I make a bastardised lasagna "soup" for my kids. It came about by accident, I had half a small box of lasagna sheets left less than half a tray of mince (beef) so I fried off the onions, beef and garlic, added tinned tomatoes and mushrooms (anything I could to bulk it out until I got to a store) herbs and cooked it off. I added beef stock and some water and added broken lasagna sheets and simmered until cooked. Sprinkled parmesan cheese over each bowl and that was it. My kids loved it but I am sure I could feel Italy shaking in unison all the way over here in Ireland, as a collective shudder took hold of every Italian, alive or dead. That is still a more authentic dish than whatever this concoction is
@woodendoorgarage Get a carbon steel pan like De Buyer. It will last a life time, and once seasoned you can easily cook eggs, fish and chicken on it with a bit of oil and have a good result. Just dont trust anyone who says you can cook those without oil on carbon steel or steel pan, you cant no matter the seasoning on it. Mine is 4 years old and needs a bit of oil to do those things. But only a bit, so its fine. No more buying a new non-stick pan once a year. I even got one of those supposedly high quality ones, an AMT Gastroguss. 90 euros, and it was done after a bit over a year. No more. I have a De Buyer Mineral B Element Pro now, you can put it in the oven for up to 250 C, can cook everything, holds heat really well and is indestructible. Some might say, well doesnt it rust? Yes, but rarely. You have to remember to evaporate any moisture on it. I just usually leave it on the after-heat of the cook top after cleaning which takes care of that. I had a bit of top rust on the bottom. Solution was scrub it off with iron wool, put a thin layer of lard on it and cook it in the oven to season the bottom too, and boom good to go.
@@AlmightyAphrodite in his defense, Lasagna bolognese is traditionally made with spinach pasta and bechamel. And there are definitely regional variants that use veggies for some layers. But this is more akin to a certain Julia Child recipe where she makes a Lasagna "a la Francaise" where she piled on all kinds of leftover meat, veggies, eggs... you name it.
Jamie's weird steps in this: -Cut leaks large for texture, then mash them to get rid of the texture and make it baby food -Add one of the least Italian cheeses possible -Buy one of the least accessable freash pasta shapes ever then ruin it -Burn your expensive veggies and pasta
Jamie: Okay so you put the slice of butternut squash instead of the cheese in between the two pieces of grilled tofu instead of the bread and you won't even notice the difference, this is 100% the same as grilled cheese. Also you can omit the butter because butternut squash already has it in the name.
Jamie not only makes Asian ancestors cry, but also Italian and Spanish ancestors crying. Did he want to make all people's ancestor crying with his dishes?
One Pan Lasagna.. and you can clearly see.. why you should use more than one pot for cooking.. Next up: Cooking Lasagna with food processor. Just throw in all the ingredients and mush them together. After that gently mix the pasta into the sauce and put it in the oven. Best ovenchoice: Tim Taylors Supergrill. For perfect burning on all sides.
The combination of mashed peas, mustard, lemon, mint? And pesto? Did I get that right? I can’t wait for chef James M to remake this I need to know just how good or bad this might be.
I have to admit, Jamie’s green pasta sauce from a different recipe (with a few alterations) is actually quite tasty as its own original thing, but slapping this together and calling it lasagna feels like a middle finger to Italians and people with tastebuds all around the globe 😂
When I grew up like 20 years ago there used to be a Jamie Oliver cooking show that happened to be on tv exactly when I got home and was grabbing something to eat after school. He would always have these weird obsessions back then too, especially with citrus. He would make the nicest looking hearty roast chicken, then smother it with lemon and lime and I was so disappointed every time he did something like this. It felt like he made a really nice meal only to ruin it with lemon, lime or oranges every single time. Even 12 year old me was looking at this guy and wondering how he got that popular and if this actually is what people want. Jamie was actually my reason for improvising on a recipe for the first time by cutting out all the stuff I thought was weird.
I feel you. My parents made one of those abominations once and I almost yacked after one bite. I couldn't eat it. Back then I generally liked chicken, but that Jamie chicken I just hated. Maybe that's the reason why I basically never use citrus fruits in my own cooking.
Omg same 😭😭😭 for me it was in the mornings when I didn't have school. I would wake up early to check out cartoons playing on TV and also Jamie Oliver and more. As a child I used to love his recipes but now as an adult.. 😭😭😭
I always thought his food looked undercooked, dry, oddly paired and just generally not food id enjoy. Even as a kid the contessa lady seemed to make better food
He got popular back then for his Naked Chef shtick, a young good looking long haired guy cooking healthy fresh food (often outdoors). I personally like a lot of citrus on and in my food. But he's gone the way of using pre-packaged and frozen food a lot now. Not doing the beautiful simple healthy dishes that made him popular. He's not a great chef, obviously. I'm surprised he's stayed relevant for so long.
I'm Italian, and my family makes lasagna every year for Christmas, and I've started to watch this video months ago, and I couldn't finish it because I was so disgusted.
Where I'm from, the Italian families (including mine, despite my last name which only two other people share) all make bagna for Christmas. I'm all over my grandma's ravioli, though. XD
Ramsay: "It's not fair that the rest of the world takes the piss out of British chefs and cuisine, we've got some of the best!" Jamie Oliver: *laughs maniacally*
It's always about how you package it. Had he titled his dish a little more creatively (or accurately) like "rustic baked veg torn lasagna" or something, it might have gotten less of a skeptical reaction from everyone. It's still fun to see the contrast of ideas between chefs. Jamie's recipes is always a wildcard. I won't make his dishes in full, but he gives me ideas on ingredients and inspiration and sometimes warnings. Love your insights as usual, James M. Keep it up!
It’s a casserole (or “hot dish” for our American cousins). The only thing that makes it lasagna is that he put lasagna sheets in it. Sub any other pasta, and we in hot dish county baby!
If he'd just used a different pasta and called it a spring vegetable cheddar casserole, it would've been perfect. No complaints. And the pasta wouldn't have died in the process of baking 😭 It was the wrong kind of pasta for this dish. Almost like he made a decent dish, and the "rage bait" department reworked it for clicks.
This recipe reminds me of when I was just learning to cook and kept throwing extra ingredients into things: "this doesn't taste right, maybe if I throw in this, and this...".
Had the Same Problem. For soups and stuff Like this i Take one big Pot and a small Pot. The small Pot is the lets Take a small Portion and Experiment with It. If you Ruin IT you won't Ruin the complete dish AND have a reference Point.
That’s precisely the thought I had when JO brought out the pesto. Burnt nuts and pasta layer topping a steaming pile of gruel… maybe pesto will mask my shame
So my dad‘s lasagna is basically a ratatouille and a basic cheese sauce, which is layered with lasagna noodles and it taste absolutely wonderful. The ratatouille is roasted veggies like tomatoes and eggplant and zucchini, some peppers and onions some garlic which I’ve been roasted and then they’ve been except for the tomatoes and then everything is then you know sautéed and then he makes the cheese sauce and my family absolutely loves it. It’s one of the things that we all love in are family.
which ones? Marco Polo? Italy wasn't even a country until the late 19th century. I live in Canada in a senior's building after my husband passed and the Calabresi can't understand the .... pick a region. My Italian is serviceable but i learned it in Sienna so technically Tuscan radio Italian. Italian culture by and large however doesn't tolerate dogs as companion animals so certain older denisons sp remind me eerily of the witches in That Scottish Play which makes my dog sad because she loves everyone and doesn't get it. It's a lonely place full of gossip. I do my best. My city has a robust Italo/Canadesi population which is brilliant. For American/Italian food try Sip and Feast which is practical and ... excellent and no food fights.
@@АртемФенькин I was wrong if I gave the impression I was disrespecting people's heritage. I was feeling lonely age 68 and everyone seems to be an authority on Italian anything; I just miss my husband who was a hockey playing personal Viking rock and roll best friend and I just miss him. Apologies, tx for reply.
My observations about English cooking (not just Jamie's cooking): 1. Peas everywhere. If you don't know which veg to use, add peas, if it's not green enough, add peas, if you want to bulk out a dish, add peas, if they are in season, add peas. 2. They love pairing peas with mint, whether it works in the specific dish they are making or not. Where I would use parsley and nutmeg, they add mint. 3. Cheddar is apparently the only cheese that matters. They will use some parmesan or mozzarella once in a while, but in the end, cheddar is the only cheese they really care about. 4. Vegetables are often burned. Yes, they call it "charred", but they do it to most vegetables (They seem to like roasting veggies in the oven or at least charring them in a pan for some reason) and often until parts of them are completely black, not just brown, but like coal. Maybe I am wrong, but I have seen many English cooking videos and those are the things I observed. At least in this video, Jamie didn't char the veggies before cooking them. Yes, he kinda burned the top of his... thing... and overcooked the veggies, but at least they aren't burned. I mean, come on, yeah, you can cok leaks, for a while, that's not too bad, but peas? They need like...5 minutes, maybe less and just 1 minute in some butter when they are already thawed, just enough to get to know the butter, herbs and spices.
@@ChefJamesMakinson I would appreciate if you described the difference. I am not English and as stated just described my observations, which may or may not be an accurate representation of English cooking practices.
@@GGysar My limited understanding is that modern English cooking is heavily influenced by long periods of first food rationing (during both world wars) and then austerity following the collapse of the empire. Because of this and bomb damage cheap restaurants (which were pretty much except from a lot of the rationing) basically replaced home cooking and a lot of skills were forgotten. If anyone knows better please let me know. I've probably missed something important or gotten something wrong.
Using mustard is actually incredible if you are making a cheese-based sauce. The mustard heat and flavour completely disappears when you cook it, BUT what it does is massively increase the flavour of the cheese. It allows you to use half the amount of cheese whilst still getting the same impact. It's one of those weird flavour things like balsamic vinegar in ice cream or black pepper on strawberries. Seriously, try it.
I'm starting to figure out the Jamie's formula. Take any recipe, isolate one key ingredient (lasagna plates, for example) then just add a whole mess of random stuff to it, preferably with no regard for what tastes and textures go together, and then call it the same thing as the original recipe. Boom, Jamie's Lasagna (aka minty mustard peas and cheese with som pasta and pesto).
@@roldzzYes but that's not how you would add it! You would usually add a pinch of dry mustard into the bechamel sauce along with nutmeg if you're making a cheese sauce.
@@roldzz thing with Jamie's cooking is he over crowds the pallet. He has no faith in simple ingredients so he covers his potential mistakes with mustard, lemon zest, and even at the end he still puts the pesto on top. It's that mentality which gave us chili jam. 😅
He did. 4 months ago, to be exact. And his reaction to it was already obvious for us. Imagine the looks of disgust and horror on his face after watching it. 😂
there's this supermarket magazine I love reading and he has a section in it, his food never seems to have enough flavour - he might use one herb or spice and zero salt or sugar. He once made a solidified sliceable mushroom spaghetti "cake". It's killing me why does he also never seem to use stock and just plain water???
I showed my Counselor this(who is a Home cook that loves and cooks Italian food) she was absolutely disgusted by this. And you already saw but after this Vincenzo lost ALL respect for Jamie after the Mustard and was like “Alright uncle roger let’s get together and Roast Jamie like there’s no tomorrow”. It was also at this point where I feel like Jamie’s just trying to market more than cooking actual dishes(of course he is still a very good chef).
The only lasagna thing about this lasagna is the lasagna noodles. Everything else is just about as random as it could be. I would not be surprised if he added some chili jam and rice.
I have to say I am really happy chefs like you and Vincenzo make these videos, reviewing these amateur home chefs does give me some insight on my own cooking I can only hope this Jamie guy sees this, video and finds inspiration to keep learning, we all had to start somewhere.
@@lemondrizzlecake318 It was a comedic shot at Jamie Oliver, I mean the guy had to shut down 22 out of 25 UK restaurants to stay afloat because they weren't profitable anymore.
If someone showed me this dish, I might be "ehh a bit burnt but it looks okay". Now if you told me it was *lasagna*...I would immediately question everything. I actually cracked up laughing when you mentioned pesto and not a min later he used it. Thanks for the enjoyable video.
Many years ago I watched him on his Naked Chef show and he made lunch for an Italian chef that he used to work for. He visited the chef's restaurant while out getting supplies and it was a nice interaction. Then he got to Jamie's apartment, they made fresh pasta with egg yokes and made cheese tortellini's and a sauce and it looked so good I made it myself and it was fantastic! This thing, I do not want to make, not even for my vegan sister. Your facial expressions throughout the video were great, I laughed and really enjoyed this one a lot!
Exactly. Jamie knows better. He could have added any fresh pasta and called it a casserole. He chose to offend everyone's palette by calling this lasagna. Then the choice of vegetables....the mustard....the burning. I dunno what has happened to him. Maybe he's out of ideas.
@@ChefJamesMakinson fun fact. When I was studying at Oxford, Jamie opened his restaurant in the city, my partner and I were going to consider dining there for a special occasion, till we regularly saw the staff in the nearby Sainsbury's supermarket buying bulk amounts of pasta 😂 keep up the great work on your channel, it's a great watch 👍
You might be able to find them at more of a specialty food store that caters to healthier eating. I live in a decently large city in the US and you can find a number of different types of fresh pasta at most grocery chains (usually Buitoni or Rana brands) but I don't recall ever seeing fresh lasagna sheets/cards.
Yet another instance where things start off ok and then quickly goes off the rails. To be fair, there's definitely some good ideas here. All the veggies - love it. One pan - a great idea for people that don't want to wash too much stuff. But as you said James, there's a lot of editing that needs to happen here. I hope you get the 500k views because I really want to see you take this "one pan veggie pasta casserole" and make it good.
@@ChefJamesMakinsonif its alright James, i still hold onto you saying "even if we dont always agree, I still like Jamie" from your reaction to Uncle Roger's reaction to Jack's lazy salads and garbage stew because i think its a bit much that everyone slams Jamie Oliver
To be fair besides the traditional "lasagna" (the Napolitan one that's eaten at Carnival and the more famous from Bologna) regional variations exist that are vegetarian
@@federicocatelli8785 Even if there wasn't, there is nothing inherently wrong with taking a primarily meat dish and doing a vegetarian spin on it. But you can't make a dish, throw some lasagna noodles on it and call it lasagna. That would be like tossing some random noodles into a soup and calling it ramen, and no one in their right mind would do that...
Needs more chili jam 😂 Edit: I would really love to see an Uncle Roger, Vincenzo, and James collaboration. Especially if it were like Iron Chef. Idk who would judge, but that'd be incredible
My mom has like 5 Jamie Oliver cook books and there have been multiple occasions where she announced cooking his recipe and invited me over for dinner. I guess she really liked Jamie. But on most of those occasions we ended up eating a 'back-up' frozen Dr. Oetker pizza from the grocery store. And she's generally a really good cook. There were exceptions though where something truly delicious came out, but I'm honestly not sure if those were my mom's cooking skills or Jamie's cook books. Perhaps a combination?
So let's see which countries Jaime Oliver or Jaime Olive oil (Uncle Roger) has angered so far: Japan - Ramen Spain - Paella India - Buttered Chicken Italia - Vegetable Lasagna Every asian country - Egg Fried Rice Thailand - Green chili curry and red chili curry Did I miss any other dish here? I think the final straw is when he butcher's a classic French cuisine and incurs the anger of every chef. Great reaction video to the man who is the Usain Bolt of messing up.
The butter will brown when the temp reaches a certain temp. Olive oil doesn't have as much of an affect on that as most people think. The milk solids are still there.
James, great to see you doing your own reaction content, as fun as it is watching you react to Uncle Roger and other people’s reactions you definitely don’t always need it, your reactions by themselves are as entertaining. Hope to see more content like this too, love your stuff, man 🤘🏼
This is amazing, I love watching your videos and reactions, I'm an Australian with English and Scottish parents and I lived in London for a while, and have watched dozens of your videos (sorry that I've only just subscribed now). I've only ever known you as a great North American chef, but I found it hilarious that the more angry you got with this recipe, the more of your English accent started to show. I was ready for you to start throwing around words that aren't allowed on youtube hahaha. You were saying full sentences in an angry London accent. Hilarious.
I actually also cut my leeks into various sizes, as I've found the smaller pieces sort of melt away into a green saucy texture that helps blend everything together, while the larger chunks just soften and allow you to appreciate the individual flavor and texture of the leek without it breaking down too much. I love leek SO much for how versatile it it can be, and how well it plays with earthy flavors while remaining very refreshing itself. I've honestly mostly used it for soups, but when my parents started buying it for me to add for all my big homemade soup "experiments" as a teen, it was just such a joy to discover a "new" flavor like it. There's also just so charming about the plant itself, I don't know why it just kind of fascinates me. PLUS, I actually figured out a way to make it taste very similar to seaweed, and I've used it like a fibrous kind of "pasta", both of which require some dehydrating and rehydrating the layers. It's honestly just fun to experiment with.
He is becoming more and more as a parody of himself. What will be next? One-casserole sushi? Mix rice with chunky pieces of fish, add mustard, peas and cheddar, and voila! Sushi!
i like to add a topping of glass shards for textural contrast to the mashed peas 🙂 while i don't think foods have to be religiously followed recipes and a little deviation can be fun at some point if it deviates too much calling it by a traditional name would just be misleading, like if i made something that was shepherd's pie and called it lasagna or vice versa it would just confuse diners. though maybe it might happen in experimental foods like "close your eyes and sip this cocktail while thinking of a pizza and smelling this incense....and tell me what you taste..."
yeah but its not like jamie oliver is serving this at restuarants. his video is directed to home cooks and he is upfront that it isnt authentic by calling it a 'summer vegetable lasagna' and the thumbnail shows that its not a normal lasagna. he isn't misleading anyone. i mean, dont get me wrong, its quite far from a real lasagna, its more of a casserole but its not that big of a deal
@@L83467 i disagree, i find it misleading. If he had called it "a different way to use lasagna sheets" , ok. Still not a very good recipe for home cooks in my opinion. Too much work and making the ingredients worse instead of shine. Take out the asparagus, lightly pan fry, salt &pepper, dash of lemon juice and lemon peel, top with lightly toasted almonds. Dont mash peas/beans, hold the mustard, use mint sparingly if you must, layer peas/beans and leek in bechamel with pasta sheets, top with grated cheese, bake and enjoy? Keep your pesto jar for a quick meal/nothing in the fridge sunday. I am puzzled by this recipe, but to each their own.
Funny how you catch some of Jamie's accent and toss a little bit of Brit in there yourself. It's cute. It happens when you live somewhere for a long time, I know. I lived in Scotland for two years in the late 1970s and STILL, when I come across a Brit in any context, I start to hear myself saying 'oh, aye' (I'm American) and mention 'dustbins.' As I said, so cute. And you are right about the 'lasagna' - it's a British pea and cheese one-pan supper.
For aged/dry cheddar on a sandwich I just turn the broiler on as I prep, cut the cheese thinner than I would for a cold slice (heat seems to bring out the flavor, can be overpowering if too thick I find). Then just quickly heat the slice with the cheese on top to sort of bind it to the bread making it less likely to crumble out.
I would love to see a side by side if you make this. I think It would be great to do Jamie's version of this and then the other is where you put your own spin on this dish.
Well, that definitely looked gnarly, yikes 😬 I honestly don't know that I would even try that, it looks absolutely revolting. I don't know who would want almonds, lemon, and mustard in a "lasagna", but definitely not me 😂
I could imagine it with brokkoli, top with almonds towards the end of baking time, add lemon peel before serving. Or make it a brokkoli potatoe gratin instead 😅
Maybe Jamie gets a kick now from posting mad stuff. - Hey cameraman, what's trending on the internet these days? - Hating your recipes, sir, millions of views for us as well! - Sounds good so... let's crank it up a little. Say we take some famous pasta recipe and spice it up with... mustard? Amazing. If I also add pesto and lemon zest whole Italy will watch it. Finally, let's make it a one-pot thing, so it looks like somebody puked up a pile of creamy green slime, mmm, burn it a bit, delicious, now that I think about it...
Great video as always. 8:38 This reminded me of the vegetables mashing technique used to make Pav Bhaji which is a signature dish of the city of Mumbai, India (where I am from). Pav Bhaji after being mashed looks delicious. Jamie's dish here? Not so much. 17:59 Did not expect that reaction from you. Actually made me LOL.
What an absolutely bizarre recipe, I will personally make this today, as a bit of an experiment. I will report back to you, Chef once done! Btw love the English accent in this video! Love your videos and recipes Chef James, educational and very professional! Greetings from cold,cold Finland ❤️❤️
If the only thing that made that dish a lasagna is the lasagna sheet then I can easily make a lasagna. Personally, as far as the ingredients goes, I don't hate it, although I'm not sure about the mustard. But I will use other type of pasta instead of lasagna sheet, probably other type of pasta that is already bite sized. I'm not sure using lasagna sheet is the correct choice of pasta here.
at 10:33, I figured out what Jamie is trying to do. He's playing around with a medieval British lasagna recipe. Most of what he did is actually not wrong. All he did was add veggies to the Medieval recipe to make it more nutritious. Here's a video from the channel ''Tasting History'' with the recipe I'm talking about th-cam.com/video/CilkAVJLBUY/w-d-xo.html
According to the ol' Google Fu, lasagna originated in Ancient Greece and Rome popularized it after conquering Greece. Italians apparently just added their take to it and perfected it.
@@blueveex967 Well, the dish you consider lasagna did not exist back then and there were a multitude of recipies with the name. Since the english recipe predates what you call a lasagna, I guess your lasagna isnt a real lasagna after all. You see where this logic takes us?
@@blueveex967 I think we could say the same about pizza. The first recipe written down, called pizza, was made for a pope. It didn't have pepperoni or tomato sauce. In fact, they thought tomatos were poison back then. The toppings were sugar and rose water th-cam.com/video/h6XvMKdD2tY/w-d-xo.html
Hey, barley risotto is a thing in Northeastern Italy! We call it orzotto, which is a portmanteau of "orzo" (barley) and risotto. I come from Friuli and we do it a lot for 3 reasons: 1) historically, ours was a very poor region where bread and rice were luxuries, so our diet swapped bread for polenta, and rice and pasta for barley (our version of pasta e fagioli is orzo e fagioli, where orzo is barley, not the pasta shape!) 2) barley is dirty cheap, the fancy 500 g package will cost you 3 bucks tops 3) it's virtually impossible to overcook barley, which makes it more suitable for situations involving a large amount of people (on the downside, it takes a lot more time and energy)
I have a friend who used to work at "Jamie Oliver's Italian" in Sydney- he says it was rubbish. I'd love you to look at the Sorted Food paella video. It's not a total disaster, but it is very questionable. By the way, I love your slightly English pronunciation on a lot of the words in this video- not sure if was on purpose or if it's just because you used to live there. My accent is a bit mixed up too because I'm from Oz with Scottish parents and a hubby from the US.
@@ChefJamesMakinson I never ate there either, but my friend that worked there said that they didn't take reservations so you had to line up for a table to get a very basic meal. Of course it is closed now. I love carbonara, but I'm not going to line up for it- it's so easy to make! (and mine doesn't have peas! 🤣)
Omg. This looks like something one would make after a night in the pub. You come home drunk and hungry but you don't know what you want. This is what you end up with.
That kind of pasta is called maltagliati btw, which literally means "badly cut" and it's usually all the leftover bits of the pasta made for lasagna, ravioli, tortellini etc. The dish he cooked wasn't a lasagna, it was the famous "maltagliati alla dio porco"
I love Jamie Oliver, every time I watch him, even as a barely passable cook, I feel REALLY accomplished... most of the dishes I've seen him cooking aare kinda the same as when I cook - I have rough idea what goes in, but not really... it's just that I look up the recipe instead of fucking everything up
Hey chef! I put your videos on while I study 😁 I know this might sound weird... I like to have some kinda sound around me when I study... Your voice is calm and soothing. It's so good to listen to when I'm studying....😂
I think that Jamie's dish is meant to be something that is easy to cook at home by non-chefs. Not formal Italian cuisine that one would order from a restaurant.
@@ryanjuguilon213so true. He could have used fewer ingredients but take better care of the cooking process. Even a simple pasta dish with butter, leeks, cheese and pepper.
Yeah but he went too far, just because he was forcing himself to use just one pan. Even though while lasagna is in the oven you have plenty of time to clean some pots.
I mean if he did use the essential step for lasagna only for the dairy swapped with proper veggies I think it would taste great. Like maybe not as good as regular lasagna but at least not as horrible as he did in the video
I can tell you've been watching loads of react videos when you are as passionate about this. Its quite funny. XD Now you need a "You make Uncle James put his leg down from chair" equivalent. But man I would never mash veggies like this, thought never crossed my mind, ever.
@@ChefJamesMakinson think you and UR would be a good pairing, he can sometimes take it a little far but is a comedian and known for it I guess, just don’t lose sight of being respectful etc which you clearly consider highly as the box pops up on here before commenting (not actually something I recall seeing too often), besides some of you facial expressions on this video speak a thousand words!
I can’t wait for the day when chef James and chef Jamie have a sit down to discuss some of these abominations. It would probably be a civilized and respectful conversation but I would liveeeee for a real housewives-style throwdown 😂
So this popped up in my feed. When you showed the Paella news thing, I had to see it it was real and my gosh that is hilarious. I’m no chef, I barely cook much different things but. . . This was a blast to see you react to.
Let's make it better. Let's substitute some of those Lasagna sheet with Tofu skin (not all let's leave some lasagna sheets) Add hummus so that cream gets thicker. Add some wasabi paste (100% wasabi natural paste is not hot at all) as well. After took out of oven put some chilli jam, sriracha and spread across the top. Then add some water to it. Haiyaaaah, I think you'll love it 🤪 Thank you for review. I really laughed by the reaction.
i actually discovered that peeling the bottom third of asparagus (trimming off maybe 1mm off the bottom) makes it amazingly sweet when I cook them (usually steaming) and I've never just cut off the bottom like Jamie does it since then. Peeling deals with the tough portion all you need to do is get it down to the white - the thicker the base, the better. Then if i were so inclined I'd use the peelings for vegetable stock. It's like, why would you NOT eat those amazing peeled asparagrass stems? Legit it's like candy.
Be sure to see me Remake Jamie Oliver's Carbonara! th-cam.com/video/vpRbQ6RZ0rM/w-d-xo.html
Only a few more views to go and you'll be cookin up this delicious disaster 😅
.... that's a pea soup... not a lasagna
I don't understand why he calls anything by name, rather than just making up a name for his dish. It's like making spaghetti Bolognese with rice, bbq sauce and duck meat. 🤦
Jamie Oliver did it again 🙄
chef wouldnt using a neutral or avocado oil help to raise the temp of butter over olive oil... which has a low smoke point wouldnt they both burn ?
regular lasagna: Pasta sauce cheese
Jamie's lasagna: So the special ingredient in this lasagna is sheets of lasagna
🤣🤣
LMAO the lasagne ARE the pasta type! What a trip...
At least it didn't end up like his ramen video where he didn't even use ramen noodles... which doesn't say much about the quality of this recipe
looks like pigs food 😂
That's a casserole not a lasagna.
12:38 I love that Jamie has a pestle and mortar to pound ALMONDS to put in his ""LASAGNA"", but uses a food processor when he's making his """""thai curry"""""
🤣🤣
He also used storebought pesto instead of making some in his mortar
🤣🤣🤣🤣🤣🤣🤣
The food processor company decided to stop paying him money after he misused it in the Thai curry episode and got called out by guys like Uncle Roger. So back to mortar and pestle to seem more "cool".
it comes down to how patient hes feeling if he ain't got 5 minutes to spare pounding down curry paste he's not going to do it that way
Uncle Roger: "you made me put leg down from chair"
Chef James: "you made me speak British"
🤣🤣🤣
🤣🤣
He makes with that lasagna Mama Luigi cry 😢
I am so glad I am not the only person was like He upset James so much he changed accents.
Ded.
Jamie Oliver is a Brit's Brit.
He can take a dish made ENTIRELY of Greens and Whites and still wind up with *Proper Beige Food.*
He's basically making a meat pie filling, but with vegetables. That's fine, but don't call it "Lasagna".
Please don't insult us by saying that he's a Brit's Brit. We agree that he's a shit cook too.
Proper Beige Food sounds like the name of a UK Grunge/Math Rock Band singing about the economic depression.
He needs to try harder, food should always be gray…
@@digitalis2977 I can’t bloody stand Jamie Oliver, not only is he a mediocre cook, his persona is so fake it boils something deep down inside me
James your English accent has never been more present than in this. I guess it’s like they say, when people are angry they revert to their native tongue. 😂
Thank you! 😃 I was a bit upset watching this haha
I never really noticed it until this video and kinda did a double take
I've always been intrigued by James composite accent. I never expected full on British, almost cockney! I'm even more intrigued. 👍
@lifesbutastumble I think he pronounced it in an American accent, which is ironic. 🤔
@@AndyKaylieno1 composite. That’s the word I was searching for. Thanks
Next time I make chicken noodle soup I'm going to use whole lasagna sheets instead of noodles so I can call it a lasagna
🤣🤣
Inescapable logic
And instead of chicken you could use a "Special Ingredient" like pork.
@@FJA--- Oh no, this just killed me! :D
Flawless logic.
What I don't understand is that Jamie Oliver never seems to doubt his abilities or his choices and always proclaims his dishes as delicious, amazing, beautiful, etc.
Believe it or not in the first few years of his career he did some really nice tasty stuff. I made some of it. Where he went wrong is just wading into foreign cuisines with zero research done on those dishes and thinking he can just play it off the cuff. Given more familiar ingredients he can actually cook. He also gave an entire generation of university students the confidence to try some cooking without thinking you have to take an entire catering course in order to be able to produce a tasty meal. I do give him credit for that and it's not entirely deserved that he's now just treated as a figure of fun by everyone. He should simply have stuck to what he did well.
This is the result of people not telling you what you need to hear instead of what you want to hear.
@@diarmuidkuhle8181 Absolutely, you are 100 percent spot on
Because he is full of 💩 he loves bs people and the world has had enough of it
Narly. I believe his choice word is narly. Lol
His main issue is that he calls this lasagna...just because there lasagna sheets in the dish, doesn't mean it's lasagna.
Would be more appropriate to call it "lasagna lost in the produce aisle"
He could use literally any other pasta and it would be a variation on a casserole. But calling it a lasagna gets people stirred up, like the huge chunks of leeks in this weird ass dish.
yes it does.
@@willowashe What if Jamie is just making rage bait videos/recipes now?
@@evieaddy9580 No it doesn't
I make a bastardised lasagna "soup" for my kids. It came about by accident, I had half a small box of lasagna sheets left less than half a tray of mince (beef) so I fried off the onions, beef and garlic, added tinned tomatoes and mushrooms (anything I could to bulk it out until I got to a store) herbs and cooked it off. I added beef stock and some water and added broken lasagna sheets and simmered until cooked. Sprinkled parmesan cheese over each bowl and that was it.
My kids loved it but I am sure I could feel Italy shaking in unison all the way over here in Ireland, as a collective shudder took hold of every Italian, alive or dead.
That is still a more authentic dish than whatever this concoction is
There is nothing more authentically Italian than making do with whatever leftovers you got.
I’m sure the Italians can forgive you and give you an A for effort. Jamie Oliver’s version, on the other hand, may not receive much mercy 🙈💀🥲
Nah making do with what you got is authentic food no matter what you made.
Ur irish so everything which is edibele is an improvement
@@guentherdreiachtfunf2566 What ? Are you trying to insult Ireland and our food ? Aww bless your heart (yes I mean it in the Southern American way)
At this point it feels more like vegetable casserole with pasta sheets instead of a lasagna
I was thinking the same thing. Fits way better than calling it a lasagne, just a veggie pasta casserole. 😅
@woodendoorgarage Get a carbon steel pan like De Buyer. It will last a life time, and once seasoned you can easily cook eggs, fish and chicken on it with a bit of oil and have a good result. Just dont trust anyone who says you can cook those without oil on carbon steel or steel pan, you cant no matter the seasoning on it. Mine is 4 years old and needs a bit of oil to do those things. But only a bit, so its fine. No more buying a new non-stick pan once a year. I even got one of those supposedly high quality ones, an AMT Gastroguss. 90 euros, and it was done after a bit over a year. No more. I have a De Buyer Mineral B Element Pro now, you can put it in the oven for up to 250 C, can cook everything, holds heat really well and is indestructible.
Some might say, well doesnt it rust? Yes, but rarely. You have to remember to evaporate any moisture on it. I just usually leave it on the after-heat of the cook top after cleaning which takes care of that. I had a bit of top rust on the bottom. Solution was scrub it off with iron wool, put a thin layer of lard on it and cook it in the oven to season the bottom too, and boom good to go.
@@AlmightyAphrodite in his defense, Lasagna bolognese is traditionally made with spinach pasta and bechamel. And there are definitely regional variants that use veggies for some layers. But this is more akin to a certain Julia Child recipe where she makes a Lasagna "a la Francaise" where she piled on all kinds of leftover meat, veggies, eggs... you name it.
This is not lasagna. This is a spring veggie pasta casserole
true! it is a casserole of something
@@ChefJamesMakinson .... that's a pea soup with noodles... not a lasagna
@@zarthemad8386 For anyone that eats this, they won't need a doctor. They'll need an exorcist.
🎶 Tubular Bells intensifies 🎶
Whatever you may call, I'm still not going to eat it if put in front of me.
He didn't make lasagna. He made an English hot pot with lasagna pasta sheets in it
Jamie's weird steps in this:
-Cut leaks large for texture, then mash them to get rid of the texture and make it baby food
-Add one of the least Italian cheeses possible
-Buy one of the least accessable freash pasta shapes ever then ruin it
-Burn your expensive veggies and pasta
Jamie: Okay so you put the slice of butternut squash instead of the cheese in between the two pieces of grilled tofu instead of the bread and you won't even notice the difference, this is 100% the same as grilled cheese. Also you can omit the butter because butternut squash already has it in the name.
Hysterical 😂
I feel like he needs to learn from real vegan chefs if he’s going to do this
@@jenm1 "Vegan" and "chef" are two words that are not allowed together.
sounds ok... but he'd screw it up and make it unholy... still not a grilled cheese... just like Jamies version of any recipe seems trash
It's hilarious because it's true 🤣
9:45 “I’m literally going to tear the lasagna sheets”
*Chef James’ eyes opened twice as large under utter shock and disbelief.*
🤣🤣🤣🤣🤣
Screams in Italian.
No one:
Jamie Oliver: rips lasagna sheets
Italians: you have chosen death.
that was the moment where I knew there was no saving this concoction
Jamie not only makes Asian ancestors cry, but also Italian and Spanish ancestors crying. Did he want to make all people's ancestor crying with his dishes?
Jamies' still making his way around the glorious empire. He even had restaurant in Russia. If you have ancestor, then Jamie will make them cry...
Honestly he makes his British ancestors cry also.
Looks like my French and German ancestors are safe. For now.
His cooking wasn’t that bad when he was starting out, cooking in his place. Kinda light on the seasoning but I figured he IS British…
I'm Pennsylvania Dutch, when does Jamie make my ancestors cry by adding mango chutney and peas to pork and sauerkraut?
“And knobbing is another thing” I just heard Uncle Roger say, “Sorry children” in my head! 😂
Hahaha 🤣
😂😂 I sorta thought the same!!
Hayaaaa
@@clervaljulesvalery4959 🤣
🤣🤣🤣🤣🤣🤣
One Pan Lasagna.. and you can clearly see.. why you should use more than one pot for cooking.. Next up: Cooking Lasagna with food processor. Just throw in all the ingredients and mush them together. After that gently mix the pasta into the sauce and put it in the oven. Best ovenchoice: Tim Taylors Supergrill. For perfect burning on all sides.
sounds absolutely delicious /s
When you said "English casserole", my brain went "Is he going to add mint as well?" Lo and behold the food so weird it makes people psychic.
and Lemon!
The combination of mashed peas, mustard, lemon, mint? And pesto? Did I get that right?
I can’t wait for chef James M to remake this I need to know just how good or bad this might be.
I have to admit, Jamie’s green pasta sauce from a different recipe (with a few alterations) is actually quite tasty as its own original thing, but slapping this together and calling it lasagna feels like a middle finger to Italians and people with tastebuds all around the globe 😂
When I grew up like 20 years ago there used to be a Jamie Oliver cooking show that happened to be on tv exactly when I got home and was grabbing something to eat after school. He would always have these weird obsessions back then too, especially with citrus. He would make the nicest looking hearty roast chicken, then smother it with lemon and lime and I was so disappointed every time he did something like this. It felt like he made a really nice meal only to ruin it with lemon, lime or oranges every single time. Even 12 year old me was looking at this guy and wondering how he got that popular and if this actually is what people want. Jamie was actually my reason for improvising on a recipe for the first time by cutting out all the stuff I thought was weird.
Citrus is 💯
I feel you. My parents made one of those abominations once and I almost yacked after one bite. I couldn't eat it. Back then I generally liked chicken, but that Jamie chicken I just hated. Maybe that's the reason why I basically never use citrus fruits in my own cooking.
Omg same 😭😭😭 for me it was in the mornings when I didn't have school. I would wake up early to check out cartoons playing on TV and also Jamie Oliver and more. As a child I used to love his recipes but now as an adult.. 😭😭😭
I always thought his food looked undercooked, dry, oddly paired and just generally not food id enjoy. Even as a kid the contessa lady seemed to make better food
He got popular back then for his Naked Chef shtick, a young good looking long haired guy cooking healthy fresh food (often outdoors).
I personally like a lot of citrus on and in my food. But he's gone the way of using pre-packaged and frozen food a lot now. Not doing the beautiful simple healthy dishes that made him popular. He's not a great chef, obviously. I'm surprised he's stayed relevant for so long.
I'm Italian, and my family makes lasagna every year for Christmas, and I've started to watch this video months ago, and I couldn't finish it because I was so disgusted.
I can see why 🤣
I think, even those long time vegetarians will never eat that "vegetarian lasagna." Jaime bastardized the lasagna and vegetables.
Where I'm from, the Italian families (including mine, despite my last name which only two other people share) all make bagna for Christmas. I'm all over my grandma's ravioli, though. XD
lionfeild has entered the chat
I'm lazy, I just make Baked Ziti instead.
Ramsay: "It's not fair that the rest of the world takes the piss out of British chefs and cuisine, we've got some of the best!"
Jamie Oliver: *laughs maniacally*
🤣🤣🤣🤣🤣🤣🤣
fun fact. gordon is scottish :D
@@michalstehlik5409 technically Scots are British although they are not English.
I don't consider Jamie a chef on ANY level
@@michalstehlik5409 Scotland is part of Britain, along with England and Wales; the UK is those + Northern Ireland.
It's always about how you package it. Had he titled his dish a little more creatively (or accurately) like "rustic baked veg torn lasagna" or something, it might have gotten less of a skeptical reaction from everyone.
It's still fun to see the contrast of ideas between chefs. Jamie's recipes is always a wildcard. I won't make his dishes in full, but he gives me ideas on ingredients and inspiration and sometimes warnings.
Love your insights as usual, James M. Keep it up!
Thank you!
It’s a casserole (or “hot dish” for our American cousins). The only thing that makes it lasagna is that he put lasagna sheets in it. Sub any other pasta, and we in hot dish county baby!
If he'd just used a different pasta and called it a spring vegetable cheddar casserole, it would've been perfect. No complaints. And the pasta wouldn't have died in the process of baking 😭 It was the wrong kind of pasta for this dish. Almost like he made a decent dish, and the "rage bait" department reworked it for clicks.
@@willowashewhat is hot dish? Us Americans call it casserole as far as I'm aware
No amount of packaging would save it from looking absolutely vile in my opinion.
This recipe reminds me of when I was just learning to cook and kept throwing extra ingredients into things: "this doesn't taste right, maybe if I throw in this, and this...".
Had the Same Problem. For soups and stuff Like this i Take one big Pot and a small Pot. The small Pot is the lets Take a small Portion and Experiment with It. If you Ruin IT you won't Ruin the complete dish AND have a reference Point.
That’s precisely the thought I had when JO brought out the pesto. Burnt nuts and pasta layer topping a steaming pile of gruel… maybe pesto will mask my shame
So my dad‘s lasagna is basically a ratatouille and a basic cheese sauce, which is layered with lasagna noodles and it taste absolutely wonderful. The ratatouille is roasted veggies like tomatoes and eggplant and zucchini, some peppers and onions some garlic which I’ve been roasted and then they’ve been except for the tomatoes and then everything is then you know sautéed and then he makes the cheese sauce and my family absolutely loves it. It’s one of the things that we all love in are family.
that sounds bomb. I know there are some Norther Italian lasagne that use zucchini, so definitely not the weirdest twist I've heard of XD
that does sound amazing
Jamie Oliver made all Italian ancestors crying 😅
😂
which ones? Marco Polo? Italy wasn't even a country until the late 19th century. I live in Canada in a senior's building after my husband passed and the Calabresi can't understand the .... pick a region. My Italian is serviceable but i learned it in Sienna so technically Tuscan radio Italian. Italian culture by and large however doesn't tolerate dogs as companion animals so certain older denisons sp remind me eerily of the witches in That Scottish Play which makes my dog sad because she loves everyone and doesn't get it. It's a lonely place full of gossip. I do my best. My city has a robust Italo/Canadesi population which is brilliant. For American/Italian food try Sip and Feast which is practical and ... excellent and no food fights.
@EvelynBaron if it was found in 19-th century that doesn't mean that they don't have ancestors.
@@АртемФенькин I was wrong if I gave the impression I was disrespecting people's heritage. I was feeling lonely age 68 and everyone seems to be an authority on Italian anything; I just miss my husband who was a hockey playing personal Viking rock and roll best friend and I just miss him. Apologies, tx for reply.
The thing about this is, people wouldn't be so mad at him if he just said he was making his own creation. Not calling it a "Lasagna".
bro Jamie is doing war crimes wtf was that 💀
Well, has England ever started a war with Italy?
@@deirdreprice6425 they have now lol
My observations about English cooking (not just Jamie's cooking):
1. Peas everywhere. If you don't know which veg to use, add peas, if it's not green enough, add peas, if you want to bulk out a dish, add peas, if they are in season, add peas.
2. They love pairing peas with mint, whether it works in the specific dish they are making or not. Where I would use parsley and nutmeg, they add mint.
3. Cheddar is apparently the only cheese that matters. They will use some parmesan or mozzarella once in a while, but in the end, cheddar is the only cheese they really care about.
4. Vegetables are often burned. Yes, they call it "charred", but they do it to most vegetables (They seem to like roasting veggies in the oven or at least charring them in a pan for some reason) and often until parts of them are completely black, not just brown, but like coal.
Maybe I am wrong, but I have seen many English cooking videos and those are the things I observed.
At least in this video, Jamie didn't char the veggies before cooking them. Yes, he kinda burned the top of his... thing... and overcooked the veggies, but at least they aren't burned.
I mean, come on, yeah, you can cok leaks, for a while, that's not too bad, but peas? They need like...5 minutes, maybe less and just 1 minute in some butter when they are already thawed, just enough to get to know the butter, herbs and spices.
Modern English cuisine is not the same as the traditional
@@ChefJamesMakinson I would appreciate if you described the difference. I am not English and as stated just described my observations, which may or may not be an accurate representation of English cooking practices.
I suspect the peashooter was invented by an English boy trying to dispose of his peas without leaving the dinner table....
@@GGysar My limited understanding is that modern English cooking is heavily influenced by long periods of first food rationing (during both world wars) and then austerity following the collapse of the empire. Because of this and bomb damage cheap restaurants (which were pretty much except from a lot of the rationing) basically replaced home cooking and a lot of skills were forgotten. If anyone knows better please let me know. I've probably missed something important or gotten something wrong.
Oven-roasted vegetables taste great it must be said. So long as you don't burn them to a cinder.
Using mustard is actually incredible if you are making a cheese-based sauce. The mustard heat and flavour completely disappears when you cook it, BUT what it does is massively increase the flavour of the cheese. It allows you to use half the amount of cheese whilst still getting the same impact. It's one of those weird flavour things like balsamic vinegar in ice cream or black pepper on strawberries.
Seriously, try it.
ooo thank you for the tip!
Agreed. Also works in mashed potatoes (enhances the buttery aspects with a little sharpness.)
Is that right
Sure, but save it for your mac n cheese. It doesn't belong in lasagna.
Well to be fair, this isn't a lasagne.
It's a spring veggie, kitchen sink casserole.
@Raven74408
I'm starting to figure out the Jamie's formula. Take any recipe, isolate one key ingredient (lasagna plates, for example) then just add a whole mess of random stuff to it, preferably with no regard for what tastes and textures go together, and then call it the same thing as the original recipe. Boom, Jamie's Lasagna (aka minty mustard peas and cheese with som pasta and pesto).
I'd say isolate one ingredient, add TOO MUCH to it an overcomplicate really simple food. If it's beige at the end, all the better.
Vincenzo lossing his mind after the mustard was expected but still verry funny XD
🤣
tbf mustard enhances the flavour of cheese imo so it might actually work well?
@roldzz It's gonna end up tasting good maybe but it can't be further from being a lasagna...
@@roldzzYes but that's not how you would add it! You would usually add a pinch of dry mustard into the bechamel sauce along with nutmeg if you're making a cheese sauce.
@@roldzz thing with Jamie's cooking is he over crowds the pallet.
He has no faith in simple ingredients so he covers his potential mistakes with mustard, lemon zest, and even at the end he still puts the pesto on top.
It's that mentality which gave us chili jam. 😅
I hope Vincenzo didn't have a heart attack watching this. I certainly did and I'm not italian.
He did. 4 months ago, to be exact. And his reaction to it was already obvious for us. Imagine the looks of disgust and horror on his face after watching it. 😂
Jaime: It looks absolutely beautiful!
Everyone else: It's burnt! It's burnt!
"burn it with fire" would be an understandable reaction
Gordon Ramsey: Oliver is a one pot wonder!
🤣
@@mick4093 doesn't quite sound like a compliment.
I choked at this comment!!😂😂😂😂😂😂😂😂😂
there's this supermarket magazine I love reading and he has a section in it, his food never seems to have enough flavour - he might use one herb or spice and zero salt or sugar. He once made a solidified sliceable mushroom spaghetti "cake". It's killing me why does he also never seem to use stock and just plain water???
James gets progressively more British as the video goes on
hahaha 😂 you should have seen me after the beer and pizza
@@ChefJamesMakinson Would make a good 500k sub video.
I showed my Counselor this(who is a Home cook that loves and cooks Italian food) she was absolutely disgusted by this. And you already saw but after this Vincenzo lost ALL respect for Jamie after the Mustard and was like “Alright uncle roger let’s get together and Roast Jamie like there’s no tomorrow”. It was also at this point where I feel like Jamie’s just trying to market more than cooking actual dishes(of course he is still a very good chef).
really?! hahaha
@@ChefJamesMakinsonI think Vincenzo should try to gain some respect back for Jamie Oliver.
I think that your counselor is gonna have to make an appointment with her own counselor after seeing this atrocity 😂
The only lasagna thing about this lasagna is the lasagna noodles. Everything else is just about as random as it could be. I would not be surprised if he added some chili jam and rice.
🤣🤣🤣🤣🤣🤣🤣
And yet there isn’t a single noodle in sight.
That is what lasagna is, pasta sheets and sauce.
@@RyuSaarva that’s like saying pizza is dough plus sauce so waffles are pizza.
@@nicolechafetz3904 waffles have sauce?
I have to say I am really happy chefs like you and Vincenzo make these videos, reviewing these amateur home chefs does give me some insight on my own cooking I can only hope this Jamie guy sees this, video and finds inspiration to keep learning, we all had to start somewhere.
Glad you like them!
Jamie is a pro I'd take his mentors opinion over both these guys.
I can't decide if you are being sarcastic or you have been living under a rock.
@@lemondrizzlecake318 It was a comedic shot at Jamie Oliver, I mean the guy had to shut down 22 out of 25 UK restaurants to stay afloat because they weren't profitable anymore.
😂
If someone showed me this dish, I might be "ehh a bit burnt but it looks okay". Now if you told me it was *lasagna*...I would immediately question everything. I actually cracked up laughing when you mentioned pesto and not a min later he used it. Thanks for the enjoyable video.
I'm glad that you did!
Many years ago I watched him on his Naked Chef show and he made lunch for an Italian chef that he used to work for. He visited the chef's restaurant while out getting supplies and it was a nice interaction. Then he got to Jamie's apartment, they made fresh pasta with egg yokes and made cheese tortellini's and a sauce and it looked so good I made it myself and it was fantastic! This thing, I do not want to make, not even for my vegan sister. Your facial expressions throughout the video were great, I laughed and really enjoyed this one a lot!
It's not vegan.
It might be okay if he didn't keep insisting it was in any way related to lasagna. Hence using more suitable pasta.
Exactly. Jamie knows better. He could have added any fresh pasta and called it a casserole. He chose to offend everyone's palette by calling this lasagna. Then the choice of vegetables....the mustard....the burning. I dunno what has happened to him. Maybe he's out of ideas.
The Naked Chef days were so good, he made great food then , don't know what happened
We all knew he was going to add some unneaded and uncalled for pesto 😂🤣👍
🤣🤣 Jamie's own store bought pesto as well!
@@ChefJamesMakinson fun fact. When I was studying at Oxford, Jamie opened his restaurant in the city, my partner and I were going to consider dining there for a special occasion, till we regularly saw the staff in the nearby Sainsbury's supermarket buying bulk amounts of pasta 😂 keep up the great work on your channel, it's a great watch 👍
I never seen fresh lasagna cards in my grocery stores, and i lived in Stockholm. The ones my stores was selling was allways the dry/hard ones.
I live in the US and have never seen them either. Not in a major city though.
You might be able to find them at more of a specialty food store that caters to healthier eating. I live in a decently large city in the US and you can find a number of different types of fresh pasta at most grocery chains (usually Buitoni or Rana brands) but I don't recall ever seeing fresh lasagna sheets/cards.
My Italian heart has been shattered into pieces
🤣
ripped apart like those lasagna sheets
"Looks like something Jack would make"... ouch! You might want to send Jamie some aloe for that burn Chef. 😂
Oh no.
Im sure Jamie still scores over for jack because Jamie doesn't have lazy mans cooking and undercooks meat
Yet another instance where things start off ok and then quickly goes off the rails.
To be fair, there's definitely some good ideas here. All the veggies - love it. One pan - a great idea for people that don't want to wash too much stuff. But as you said James, there's a lot of editing that needs to happen here. I hope you get the 500k views because I really want to see you take this "one pan veggie pasta casserole" and make it good.
Yes it did
@@ChefJamesMakinsonif its alright James, i still hold onto you saying "even if we dont always agree, I still like Jamie" from your reaction to Uncle Roger's reaction to Jack's lazy salads and garbage stew because i think its a bit much that everyone slams Jamie Oliver
@@Thomasmemoryscentral "i think its a bit much that everyone slams Jamie Oliver"... to be fair, he seems to be asking for that...
To be fair besides the traditional "lasagna" (the Napolitan one that's eaten at Carnival and the more famous from Bologna) regional variations exist that are vegetarian
@@federicocatelli8785 Even if there wasn't, there is nothing inherently wrong with taking a primarily meat dish and doing a vegetarian spin on it. But you can't make a dish, throw some lasagna noodles on it and call it lasagna.
That would be like tossing some random noodles into a soup and calling it ramen, and no one in their right mind would do that...
Let's go 500k views. Feed James some genuine Jamie Oliver.
Hahahah 🤣
Needs more chili jam 😂
Edit: I would really love to see an Uncle Roger, Vincenzo, and James collaboration. Especially if it were like Iron Chef. Idk who would judge, but that'd be incredible
Yessss this is My favorite trio !!!!
Gordon could judge.
My mom has like 5 Jamie Oliver cook books and there have been multiple occasions where she announced cooking his recipe and invited me over for dinner. I guess she really liked Jamie. But on most of those occasions we ended up eating a 'back-up' frozen Dr. Oetker pizza from the grocery store. And she's generally a really good cook.
There were exceptions though where something truly delicious came out, but I'm honestly not sure if those were my mom's cooking skills or Jamie's cook books. Perhaps a combination?
I think you ought to do two versions of this, one the way Jamie did it, mustard & all & one the way you'd do it! 😁
8:31 bro really channeled his inner Uncle Roger when he saw that monstrosity 💀
🤣🤣
@@ChefJamesMakinson thank you for replying to my comment. very cool of you James!
So let's see which countries Jaime Oliver or Jaime Olive oil (Uncle Roger) has angered so far:
Japan - Ramen
Spain - Paella
India - Buttered Chicken
Italia - Vegetable Lasagna
Every asian country - Egg Fried Rice
Thailand - Green chili curry and red chili curry
Did I miss any other dish here? I think the final straw is when he butcher's a classic French cuisine and incurs the anger of every chef.
Great reaction video to the man who is the Usain Bolt of messing up.
yes there are a few more to go!
I would say, American - Chicken Nuggets as well. 😂 That one was really stupid.
Korea - some BS “Korean” stir-fried rice
All the Caribbean with the Jerk rice? although there's no video os him doing it
Indonesia - gado gado 😤😫
I see you’ve taken on Uncle Roger’s title theme there Chef James 😂. Love seeing your content!
Yes! Thank you!
😅 oh yeah, I noticed it too myself 😂
The butter will brown when the temp reaches a certain temp. Olive oil doesn't have as much of an affect on that as most people think. The milk solids are still there.
James, great to see you doing your own reaction content, as fun as it is watching you react to Uncle Roger and other people’s reactions you definitely don’t always need it, your reactions by themselves are as entertaining. Hope to see more content like this too, love your stuff, man 🤘🏼
thank you! yes I know but many people want Uncle Roger
I actually prefer these types more where it is just you but I can understand why people like you reacting to uncle Roger
I use zucchini and boiled egg slices for my vegetarian lasagna, and I chop up portabellas for the sauce and kind of make a mushroom bolognase
This is amazing, I love watching your videos and reactions, I'm an Australian with English and Scottish parents and I lived in London for a while, and have watched dozens of your videos (sorry that I've only just subscribed now). I've only ever known you as a great North American chef, but I found it hilarious that the more angry you got with this recipe, the more of your English accent started to show. I was ready for you to start throwing around words that aren't allowed on youtube hahaha. You were saying full sentences in an angry London accent. Hilarious.
Haha 😄 thank you! Yes my father was English and when I'm around my English family it comes out more
I actually also cut my leeks into various sizes, as I've found the smaller pieces sort of melt away into a green saucy texture that helps blend everything together, while the larger chunks just soften and allow you to appreciate the individual flavor and texture of the leek without it breaking down too much. I love leek SO much for how versatile it it can be, and how well it plays with earthy flavors while remaining very refreshing itself. I've honestly mostly used it for soups, but when my parents started buying it for me to add for all my big homemade soup "experiments" as a teen, it was just such a joy to discover a "new" flavor like it. There's also just so charming about the plant itself, I don't know why it just kind of fascinates me.
PLUS, I actually figured out a way to make it taste very similar to seaweed, and I've used it like a fibrous kind of "pasta", both of which require some dehydrating and rehydrating the layers. It's honestly just fun to experiment with.
He is becoming more and more as a parody of himself. What will be next? One-casserole sushi? Mix rice with chunky pieces of fish, add mustard, peas and cheddar, and voila! Sushi!
Naw, that's his poke bowl.
i like to add a topping of glass shards for textural contrast to the mashed peas 🙂
while i don't think foods have to be religiously followed recipes and a little deviation can be fun at some point if it deviates too much calling it by a traditional name would just be misleading, like if i made something that was shepherd's pie and called it lasagna or vice versa it would just confuse diners. though maybe it might happen in experimental foods like "close your eyes and sip this cocktail while thinking of a pizza and smelling this incense....and tell me what you taste..."
yeah but its not like jamie oliver is serving this at restuarants. his video is directed to home cooks and he is upfront that it isnt authentic by calling it a 'summer vegetable lasagna' and the thumbnail shows that its not a normal lasagna. he isn't misleading anyone. i mean, dont get me wrong, its quite far from a real lasagna, its more of a casserole but its not that big of a deal
@@L83467 i disagree, i find it misleading. If he had called it "a different way to use lasagna sheets" , ok. Still not a very good recipe for home cooks in my opinion. Too much work and making the ingredients worse instead of shine. Take out the asparagus, lightly pan fry, salt &pepper, dash of lemon juice and lemon peel, top with lightly toasted almonds. Dont mash peas/beans, hold the mustard, use mint sparingly if you must, layer peas/beans and leek in bechamel with pasta sheets, top with grated cheese, bake and enjoy? Keep your pesto jar for a quick meal/nothing in the fridge sunday. I am puzzled by this recipe, but to each their own.
Funny how you catch some of Jamie's accent and toss a little bit of Brit in there yourself. It's cute. It happens when you live somewhere for a long time, I know. I lived in Scotland for two years in the late 1970s and STILL, when I come across a Brit in any context, I start to hear myself saying 'oh, aye' (I'm American) and mention 'dustbins.' As I said, so cute. And you are right about the 'lasagna' - it's a British pea and cheese one-pan supper.
For aged/dry cheddar on a sandwich I just turn the broiler on as I prep, cut the cheese thinner than I would for a cold slice (heat seems to bring out the flavor, can be overpowering if too thick I find). Then just quickly heat the slice with the cheese on top to sort of bind it to the bread making it less likely to crumble out.
I would love to see a side by side if you make this. I think It would be great to do Jamie's version of this and then the other is where you put your own spin on this dish.
let's get the video to 500k then!!
Well, that definitely looked gnarly, yikes 😬 I honestly don't know that I would even try that, it looks absolutely revolting. I don't know who would want almonds, lemon, and mustard in a "lasagna", but definitely not me 😂
🤣🤣 he had a lot of things going on with this recipe
@@ChefJamesMakinsonHaha, indeed... a bit too many 😂
I could imagine it with brokkoli, top with almonds towards the end of baking time, add lemon peel before serving. Or make it a brokkoli potatoe gratin instead 😅
Maybe Jamie gets a kick now from posting mad stuff.
- Hey cameraman, what's trending on the internet these days?
- Hating your recipes, sir, millions of views for us as well!
- Sounds good so... let's crank it up a little. Say we take some famous pasta recipe and spice it up with... mustard? Amazing. If I also add pesto and lemon zest whole Italy will watch it. Finally, let's make it a one-pot thing, so it looks like somebody puked up a pile of creamy green slime, mmm, burn it a bit, delicious, now that I think about it...
Your commentary always puts me in a good mood. Thank you for sitting through The Horrors™ for our entertainment. Much love! ✌️
Glad you enjoy it!
Great video as always.
8:38 This reminded me of the vegetables mashing technique used to make Pav Bhaji which is a signature dish of the city of Mumbai, India (where I am from). Pav Bhaji after being mashed looks delicious. Jamie's dish here? Not so much.
17:59 Did not expect that reaction from you. Actually made me LOL.
Interesting! haha I'm glad that it did!
What an absolutely bizarre recipe, I will personally make this today, as a bit of an experiment. I will report back to you, Chef once done! Btw love the English accent in this video! Love your videos and recipes Chef James, educational and very professional!
Greetings from cold,cold Finland ❤️❤️
Thank you so much!!
@@ChefJamesMakinson ❤️
@@andrelinman4877 How was it?
If the only thing that made that dish a lasagna is the lasagna sheet then I can easily make a lasagna.
Personally, as far as the ingredients goes, I don't hate it, although I'm not sure about the mustard. But I will use other type of pasta instead of lasagna sheet, probably other type of pasta that is already bite sized. I'm not sure using lasagna sheet is the correct choice of pasta here.
You are always so chill, however, I think I saw your inner beast poking out when he started with the pasta. 😂
Why was I expecting tomato ketchup till the very end.
C'mon. You should know better. With Jamie it should be chili jam, not ketchup.
If uncle roger was Italian I think he will be really mad about this Jamie Oliver recipe😂
Haha 🤣
at 10:33, I figured out what Jamie is trying to do. He's playing around with a medieval British lasagna recipe. Most of what he did is actually not wrong. All he did was add veggies to the Medieval recipe to make it more nutritious.
Here's a video from the channel ''Tasting History'' with the recipe I'm talking about th-cam.com/video/CilkAVJLBUY/w-d-xo.html
really? I will have to take a look!
That recipe looks more like Lasagna-Sheets with stuff on it.. But as stated often,... Just using lasagna-sheets, doesn´t make a dish a lasagna..
According to the ol' Google Fu, lasagna originated in Ancient Greece and Rome popularized it after conquering Greece. Italians apparently just added their take to it and perfected it.
@@blueveex967 Well, the dish you consider lasagna did not exist back then and there were a multitude of recipies with the name.
Since the english recipe predates what you call a lasagna, I guess your lasagna isnt a real lasagna after all.
You see where this logic takes us?
@@blueveex967 I think we could say the same about pizza.
The first recipe written down, called pizza, was made for a pope. It didn't have pepperoni or tomato sauce. In fact, they thought tomatos were poison back then.
The toppings were sugar and rose water
th-cam.com/video/h6XvMKdD2tY/w-d-xo.html
Hey, barley risotto is a thing in Northeastern Italy! We call it orzotto, which is a portmanteau of "orzo" (barley) and risotto. I come from Friuli and we do it a lot for 3 reasons:
1) historically, ours was a very poor region where bread and rice were luxuries, so our diet swapped bread for polenta, and rice and pasta for barley (our version of pasta e fagioli is orzo e fagioli, where orzo is barley, not the pasta shape!)
2) barley is dirty cheap, the fancy 500 g package will cost you 3 bucks tops
3) it's virtually impossible to overcook barley, which makes it more suitable for situations involving a large amount of people (on the downside, it takes a lot more time and energy)
😉
I'm eating a frozen lasagna bc I was too lazy to cook today and I was thinking how blend it was but now seeing this I'm happy with my blend lasagna 😂
Bland
Blend means mixed or teared (like in a blender for ex😅)
@@etienne8110 oups Hahaah didn’t see it thanks 😂
I have a friend who used to work at "Jamie Oliver's Italian" in Sydney- he says it was rubbish. I'd love you to look at the Sorted Food paella video. It's not a total disaster, but it is very questionable. By the way, I love your slightly English pronunciation on a lot of the words in this video- not sure if was on purpose or if it's just because you used to live there. My accent is a bit mixed up too because I'm from Oz with Scottish parents and a hubby from the US.
I never ate at one of his places because they were too expensive in London and everyone says the same thing
@@ChefJamesMakinson I never ate there either, but my friend that worked there said that they didn't take reservations so you had to line up for a table to get a very basic meal. Of course it is closed now. I love carbonara, but I'm not going to line up for it- it's so easy to make! (and mine doesn't have peas! 🤣)
Omg. This looks like something one would make after a night in the pub.
You come home drunk and hungry but you don't know what you want.
This is what you end up with.
🤣🤣🤣
That kind of pasta is called maltagliati btw, which literally means "badly cut" and it's usually all the leftover bits of the pasta made for lasagna, ravioli, tortellini etc.
The dish he cooked wasn't a lasagna, it was the famous "maltagliati alla dio porco"
I love Jamie Oliver, every time I watch him, even as a barely passable cook, I feel REALLY accomplished...
most of the dishes I've seen him cooking aare kinda the same as when I cook - I have rough idea what goes in, but not really...
it's just that I look up the recipe instead of fucking everything up
This reminds me when my Dad dumped all the veggies available that was about to go bad of not eaten. Yuuksss😂
That sounds a lot like the "garbage stew" from Cooking with Jack.
I would suggest using olive oil to sauté first, and then when the veggies are almost done, add some butter. Just my own style really.
When Jamie says you can find Fresh Lasagne sheets in all supermaket - its like our Rishi friend saying he never grew up with Sky TV
🤣
Hey chef! I put your videos on while I study 😁 I know this might sound weird... I like to have some kinda sound around me when I study... Your voice is calm and soothing. It's so good to listen to when I'm studying....😂
That is awesome!
Man your voice is soo soothing and calm 🫂
I think that Jamie's dish is meant to be something that is easy to cook at home by non-chefs. Not formal Italian cuisine that one would order from a restaurant.
This is actually more complicated than true italian dishes which are in general simple and easy to cook
@@ryanjuguilon213so true. He could have used fewer ingredients but take better care of the cooking process. Even a simple pasta dish with butter, leeks, cheese and pepper.
Yeah but he went too far, just because he was forcing himself to use just one pan. Even though while lasagna is in the oven you have plenty of time to clean some pots.
Jamie's on a mission to make _everyone's_ ancestors cry.
great video, I noticed you had so much more positive energy here. I usually enjoy calm videos but that was a great thing to watch
Thank you so much! Haha this was one of those videos
The comparison to Jack had me rolling!😂
I mean if he did use the essential step for lasagna only for the dairy swapped with proper veggies I think it would taste great. Like maybe not as good as regular lasagna but at least not as horrible as he did in the video
It actually tastes amazing 😊
Just tell me that Chef Vincenzo has been spared this injustice...
It had me when james literally said “why are going to add NUTTS to this as well?!”. Jamie just keeps disappointing us one after another video.
🤣🤣
I can tell you've been watching loads of react videos when you are as passionate about this. Its quite funny. XD Now you need a "You make Uncle James put his leg down from chair" equivalent. But man I would never mash veggies like this, thought never crossed my mind, ever.
haha I know right! I want to do Collab's so maybe it will happen!
@@ChefJamesMakinson think you and UR would be a good pairing, he can sometimes take it a little far but is a comedian and known for it I guess, just don’t lose sight of being respectful etc which you clearly consider highly as the box pops up on here before commenting (not actually something I recall seeing too often), besides some of you facial expressions on this video speak a thousand words!
Every time i think it can't get any worse, Jamie never fails to prove me wrong 😂
Agreed
I can’t wait for the day when chef James and chef Jamie have a sit down to discuss some of these abominations.
It would probably be a civilized and respectful conversation but I would liveeeee for a real housewives-style throwdown 😂
So this popped up in my feed.
When you showed the Paella news thing, I had to see it it was real and my gosh that is hilarious.
I’m no chef, I barely cook much different things but. . . This was a blast to see you react to.
Ha sido durisimo, sobretodo cuando echó el pesto al final xD
lovely video always watching your content makes my day!!
Muchas gracias!!
Let's make it better.
Let's substitute some of those Lasagna sheet with Tofu skin (not all let's leave some lasagna sheets)
Add hummus so that cream gets thicker.
Add some wasabi paste (100% wasabi natural paste is not hot at all) as well.
After took out of oven put some chilli jam, sriracha and spread across the top.
Then add some water to it.
Haiyaaaah, I think you'll love it 🤪
Thank you for review. I really laughed by the reaction.
If my grandmother had wheels she’d be a bike
Don't break tofu like how Jamie broke Asian and Italian peoples' hearts
@GTSE2005
I'm not quite sure,
Which asian are you talking about ?!
i actually discovered that peeling the bottom third of asparagus (trimming off maybe 1mm off the bottom) makes it amazingly sweet when I cook them (usually steaming) and I've never just cut off the bottom like Jamie does it since then. Peeling deals with the tough portion all you need to do is get it down to the white - the thicker the base, the better. Then if i were so inclined I'd use the peelings for vegetable stock. It's like, why would you NOT eat those amazing peeled asparagrass stems? Legit it's like candy.