just made it. holy hell it's liqueur!! I'll use 2 fish cubes next time. I could only find the knorr stock so I guess it's stronger. mixing malt vinegar when it's on the plate is the real deal. thanks a million. now can u do a recipe for a proper pie with a burnt lid ;)
im swedish. Pie and mash is the reason why i want to visit the UK. I love food and history. Pie and mash is a huge part of London culture. i just have to try it.
Hello John, I am a student, currently studying in London. I gotta say I really love this classic meal, it's such an amazing bargin and tastes out of this world. I've been using your video as a reference for a while now and I decided to drop you a line to show my appreciation. I actually tried this meal with different types of pastries, like spring roll (home made, big sized ones) and different types of pies like cheese and beans, and even cheese pasty. It works wonders. Anyways, just wanted to let you know that you've made someone out their smile, so thanks!
Excellent, thank you. My mother used to make it with the water from boiled potatoes. She served it over conger eel and mash. Mmmmm. I used to eat at Cooke's in Dalston as a boy. Fond memories.
Same with my Mum. I still get Conger Eel to go with my mash and liquor !! My Pie Mash shop was in Bow Road, but when I met my future missus we used to go to Dalston too !! Now I live in Harold Hill and we have one of only two "Dalston" Cooke's left !! I am a lucky old git 😀
I've lived in China for 15 years so have been without pie and mash. I'm going to try it this weekend, I hope it turns out like Nathan's in the Barking road!
When I do make my own liquor I use this recipe !! First time I tried was in Lockdown. I used those Gel fish stock things. Didn't come out right at all !! Once I tried these Knorr stock cubes it was the game changer !! I sometimes make my own pies too....but they're not a patch on the Pie Shop ones.
many years ago i worked as a saturday boy in goddards pie and mash shop at the bottom of deptford high street. he forgot to use the pea juice out of the peas boiler but mostly has got it right. i worked there when i was 12yrs old. i am now 54yrs old. going totreat myself to 2pie and mash one weekend i think. well done chap....
Made this for our Pie and Mash tonight, absolutely amazing John, thank you. Following on from a previous comment I used Knorr cubes so decided to use just 2.5 cubes. It was BANGING!! 😋😋
In the pie mash shop I used to go to when I was a kid the liquor was a littler colour , your recipe was to green for me so I put 500 ml of milk in it and it was perfect 🎉
Hi John - many thanks for posting. Years since I've had pie & mash after being brought up on it. Your recipe worked a treat but I used the water from the potatoes and blitzed it at the end. I reckon it made a bit of a difference.
I'm a northerner. But love pie and mash! And my boss from the east end nearly punched me in the throat when I asked him if you have peas with pie and mash. I know better now haha. And 65 p is a fucking steal for 10 stock cubes 😂 I'm making him pie and mash in a day or so. I will let you k ow what he thinks
Interesting! And nowadays people say immigrants don't contribute... We wouldn't've had Pie, Mash & Liquor without Belgian immigrants! The local Polish shop is a goldmine for cured meat, the Gurkha supermarket for all sorts of stuff you just can't get anywhere else. Same goes for Indian, Caribbean, Italian, African & Chinese food. Can you remember just dreary & poorly cooked our food used to be in the seventies?
recipe for chilli vinegar.. but takes a month..........This is the way i make mine will do video soon.... Chilli Vinegar Recipe Ingredients: 10 - 15 chillies (preferably red)1 pint (570 ml) white wine vinegar or distilled white malt vinegar Method: Trim the chillies, split open and remove the seeds.Bring the vinegar to the boil and add the chillies. Return to the boil.Pour into a wide-mouthed warm sterilized jar.Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally.Strain through muslin and pour into a sterilized jar.Seal and label.
Hi John came across u doin the liquor. had. a few happy memories at the pie & mash shops many yrs ago. Sadly not. many left???? but thank 4 the vid & all the best. 2 u & urs 👌😉
Appreciate that. have wondered what liquer was and after watching several pie and mash shop videos was none the wiser as shop owners always say it a trade secret. Must say I think it's even more bizarre now I know. Nice plate of pie and mash then someone puts fish juice over it ffs
mate!!!! I've been looking for a recipe for liquor for years. I'm a Devon lad so we don't get proper pie n mash down our way. I will be making this for sure
looks a good recipe - i've tried a few and they are pretty good but i think this might be "the one"! agree about the butter would have been too expensive... tried one recipe that suggested garlic (assuming as was italian (effectively)) that it may have done but didn't work for me. will try soonest.........
This looks banging, I’m a London girl living in Bournemouth so it an expensive trip to get pie & mash with liquor, definitely gonna give this a bash, cheers 👍
I am by no means a chef so I don’t even know if this is right but I am sure I watched a documentary about an old east end family run pie and mash shop. From what I remember the nan used to use the water from the potatoes once they had been boiled for the mash.
There are hundreds of recipes and variants for this and i am sure its each to his own. This is how i make it and is dam close to what i used to have. Thanks for your comments.
As a Midlander (not a Northerner!) who is used to lashings of onion gravy with his pie, mash (and peas), I find this accompaniment rather odd. Especially the fish stock side to it. I hate parsley sauce! It reminds me of hideous school dinners. 🤢 And even though I am a recent convert to parsley, I still find this odd. I’m having pie an mash tonight, and I’m even looking at recipes for liquor, but do you know what.....? I’m sticking with gravy.
You are making a labour of making the liquor, talk to Joe Cooke from one of London's best pie/mash shops - "F Cooke" there is absolutely no fish in his liquor, the Victorians may have used the excess water from the eels 100 years ago but now it is only lots of flat leaf parsley, water and probably a thickening agent, salt and pepper but as Joe said no fish taste and no vinegar as one chef decided to use. Also vinegar is added by the buyer as not everyone likes vinegar on a pie. 🇦🇺🇦🇺😷😷🇦🇺🇦🇺
Arments .Westmoreland road Walworth.Do a postal service.Not cheap but proper.Put it in Google,or RUclips for address,price etc.Ive no connection with them.except been a customer for 50 + years.cheers.
just made it. holy hell it's liqueur!! I'll use 2 fish cubes next time. I could only find the knorr stock so I guess it's
stronger. mixing malt vinegar when it's on the plate is the real deal. thanks a million. now can u do a recipe for a proper pie with a burnt lid ;)
Never EVER Malt Vinegar NO. Non Brewed Condiment (also known as chip shop vinegar) only.
Chilli vinegar, not malt.
@@carolinebaker2172 Onion vinegar
@@carolinebaker2172 k
im swedish. Pie and mash is the reason why i want to visit the UK. I love food and history. Pie and mash is a huge part of London culture. i just have to try it.
Did you?
Hello John,
I am a student, currently studying in London. I gotta say I really love this classic meal, it's such an amazing bargin and tastes out of this world. I've been using your video as a reference for a while now and I decided to drop you a line to show my appreciation. I actually tried this meal with different types of pastries, like spring roll (home made, big sized ones) and different types of pies like cheese and beans, and even cheese pasty. It works wonders. Anyways, just wanted to let you know that you've made someone out their smile, so thanks!
Thanks for that comment.Love it.
Excellent, thank you. My mother used to make it with the water from boiled potatoes. She served it over conger eel and mash. Mmmmm. I used to eat at Cooke's in Dalston as a boy. Fond memories.
Same with my Mum. I still get Conger Eel to go with my mash and liquor !! My Pie Mash shop was in Bow Road, but when I met my future missus we used to go to Dalston too !!
Now I live in Harold Hill and we have one of only two "Dalston" Cooke's left !!
I am a lucky old git 😀
I've lived in China for 15 years so have been without pie and mash. I'm going to try it this weekend, I hope it turns out like Nathan's in the Barking road!
I made it for my family with Pie n Mash last night.
We all loved it!
Thanks for the recipe :D
When I do make my own liquor I use this recipe !! First time I tried was in Lockdown. I used those Gel fish stock things. Didn't come out right at all !! Once I tried these Knorr stock cubes it was the game changer !! I sometimes make my own pies too....but they're not a patch on the Pie Shop ones.
My husband has just declared this better than Manzes! And he's a Walthamstow lad himself. Top notch recipe fella
Thanks for that,Glad to share it..
many years ago i worked as a saturday boy in goddards pie and mash shop at the bottom of deptford high street. he forgot to use the pea juice out of the peas boiler but mostly has got it right. i worked there when i was 12yrs old. i am now 54yrs old. going totreat myself to 2pie and mash one weekend i think. well done chap....
Couldn't fault this. Used 2 Knorr cubes. As good as some of the best and better than many. Really happy I found and tried this version
Made this for our Pie and Mash tonight, absolutely amazing John, thank you. Following on from a previous comment I used Knorr cubes so decided to use just 2.5 cubes. It was BANGING!! 😋😋
I has it tonight also. Glad you liked it.
I love Pie, Mash & Liquor, so want to thank you for this tutorial, as prior to this video, I didn't know how to make Liquor sauce.
Nice job fella, had my doubts, but in the end looked really good, will definitely give that a go.
I love that you use fish stock! They used to use the stewed eel broth traditionally so makes sense ☺
A knob of real salted butter really does make alot of difference. Its nice either way but the butter elevates it ❤
In the pie mash shop I used to go to when I was a kid the liquor was a littler colour , your recipe was to green for me so I put 500 ml of milk in it and it was perfect 🎉
Thank you for your feedback. Glad you liked it and made it your own. Regards John
Thank you so much John, left England and miss having pie, mash and liquer
Amazing video thanks for the tutorial I can now do stewed eels now .what a resource.
Hi John - many thanks for posting. Years since I've had pie & mash after being brought up on it. Your recipe worked a treat but I used the water from the potatoes and blitzed it at the end. I reckon it made a bit of a difference.
Would have been better if you had used the water from your boiled potatoes !
Lee Pee this is the way 👌
@@verticallimituk lee pee, yes you are right thats how we do it in the shop, and add eel jelly instead of stock
I'm a northerner. But love pie and mash! And my boss from the east end nearly punched me in the throat when I asked him if you have peas with pie and mash. I know better now haha. And 65 p is a fucking steal for 10 stock cubes 😂 I'm making him pie and mash in a day or so. I will let you k ow what he thinks
Historically this dish is related to the Belgian classic Anguilles au vert (FR) or Paling in't groen (VL) or Eels in the green.
Interesting! And nowadays people say immigrants don't contribute... We wouldn't've had Pie, Mash & Liquor without Belgian immigrants!
The local Polish shop is a goldmine for cured meat, the Gurkha supermarket for all sorts of stuff you just can't get anywhere else. Same goes for Indian, Caribbean, Italian, African & Chinese food.
Can you remember just dreary & poorly cooked our food used to be in the seventies?
FINALLY FOUND THIS!!!! Cheers Chap!!
Well done mate! Brilliant video!!!
recipe for chilli vinegar.. but takes a month..........This is the way i make mine will do video soon....
Chilli Vinegar Recipe Ingredients:
10 - 15 chillies (preferably red)1 pint (570 ml) white wine vinegar or distilled white malt vinegar
Method:
Trim the chillies, split open and remove the seeds.Bring the vinegar to the boil and add the chillies. Return to the boil.Pour into a wide-mouthed warm sterilized jar.Cover tightly and leave to stand in a sunny place for at least a month, shaking occasionally.Strain through muslin and pour into a sterilized jar.Seal and label.
Hi John came across u doin the liquor. had. a few happy memories at the pie & mash shops many yrs ago. Sadly not. many left???? but thank 4 the vid & all the best. 2 u & urs 👌😉
Cheers mate, sorted my date night out tonight
Love the video
Looks awesome!
I'll have to give this a try!
Appreciate that. have wondered what liquer was and after watching several pie and mash shop videos was none the wiser as shop owners always say it a trade secret. Must say I think it's even more bizarre now I know. Nice plate of pie and mash then someone puts fish juice over it ffs
Brilliant I'm making that today
As a Londoner living in Wiltshite I NEED this in my life. Now, teach me how to make those scrummy pies, please!
Meat and pastry girl
Thank you for uploading I will be giving this a go one of my top favourites
I made this for you instructions and it was spot on just like the the pie shops
Awesome. Just as good if not the same as the pie and mash shops 👍🏻
I just made some from another recipe. I wish I'd seen yours first. Gonna give it a try, nuff said. Cheers John.
I’m going to try this tomorrow
mate!!!! I've been looking for a recipe for liquor for years. I'm a Devon lad so we don't get proper pie n mash down our way. I will be making this for sure
Liam McNamara A Devon lad eh :)
You’re a Paddy aren’t you?
I guess you used fish stock cubes as you don’t have access to the broth from the boiled eels?
looks a good recipe - i've tried a few and they are pretty good but i think this might be "the one"! agree about the butter would have been too expensive... tried one recipe that suggested garlic (assuming as was italian (effectively)) that it may have done but didn't work for me. will try soonest.........
Gonna do this tomorrow or Sunday I think.. Great vid thanks mate..
Hi john couldnt remember what parsley you used when i went shopping . Came home with flat leaf parsley . Will i get the same result ?
its still parsley mate
This looks banging, I’m a London girl living in Bournemouth so it an expensive trip to get pie & mash with liquor, definitely gonna give this a bash, cheers 👍
Ave a laugh! Listen on RUclips,Als pie and mash song.Lol.
Giving this a go now mate, will get back to ya with the results 👍
I am by no means a chef so I don’t even know if this is right but I am sure I watched a documentary about an old east end family run pie and mash shop. From what I remember the nan used to use the water from the potatoes once they had been boiled for the mash.
There are hundreds of recipes and variants for this and i am sure its each to his own. This is how i make it and is dam close to what i used to have. Thanks for your comments.
@@johnvirgin4014 yes yours looks amazing I can’t wait to try it this weekend.
Thanks for sharing.
Thanks Chris..Glad you like.
Pie mash and liquor for me tomorrow 👍
Lovely, John.
So you can freeze it, too?
Yes but must bring to boil until lumps go.
Thanks for the recipe, cheers mate
thankyou for sharing. just going to make mine now :)
+Stevie G Thanks Stevie G.. Hope it went well.
I'm I'm Australia I used to live in wathamstow I was thinking about British food n now this for dinner now I no how to make it
Hope you like it. Let me know.
Brilliant.
Done this recipe for my now ex cockney bf 😂 it is amazing 😊
How can you be an ex cockney?🤔 ...Oh! Gotcha! 😆
thanks John!
The fish stock makes me want to even eat it, let alone bother to make it.
No straining or blitzing?
Please let me know if you tried it.
Thanks for the video made this the other day,come out well should it go jellied when cold ? Mine did
Dean Reynolds . Even shop bought liquer goes the same i have found..I reheat and stir well..
When you freeze it how long do you cook or reheat in microwave.
Until its melted and hot.....?
Yes bring to boil unti lumps are gone
Just how big a spoon of corn flour
It depends how thick you want it. Mix some up and just add a bit at a time. I like mine thick so would add while stirring until i got it as i like it.
As a Midlander (not a Northerner!) who is used to lashings of onion gravy with his pie, mash (and peas), I find this accompaniment rather odd. Especially the fish stock side to it. I hate parsley sauce! It reminds me of hideous school dinners. 🤢 And even though I am a recent convert to parsley, I still find this odd. I’m having pie an mash tonight, and I’m even looking at recipes for liquor, but do you know what.....? I’m sticking with gravy.
I work in a pie mash shop in essex. This is not the recipe for liquor. But eh if it pleases people good job
You are making a labour of making the liquor, talk to Joe Cooke from one of London's best pie/mash shops - "F Cooke" there is absolutely no fish in his liquor, the Victorians may have used the excess water from the eels 100 years ago but now it is only lots of flat leaf parsley, water and probably a thickening agent, salt and pepper but as Joe said no fish taste and no vinegar as one chef decided to use. Also vinegar is added by the buyer as not everyone likes vinegar on a pie.
🇦🇺🇦🇺😷😷🇦🇺🇦🇺
John I used only one fish stock cube which really overwhelmed the flavour. Could you do without ?
John,how about making proper pies to go with that proper liquor!
I would love to but just can't get it right. Sorry.
Wheres the video on how to make the pies?
Once one John 👍
that's corn starch not corn flour
Does anyone sell the traditional pies
Hi. I order mine directly fromManzies. They post out to you quickly in a cool box..
manze.co.uk/index.php?app=gbu0&ns=catshow&ref=trial
John Virgin thanks mate
Arments .Westmoreland road Walworth.Do a postal service.Not cheap but proper.Put it in Google,or RUclips for address,price etc.Ive no connection with them.except been a customer for 50 + years.cheers.
;7
Can you put recipe up please ?
You must be joking.
Brill Charlie
Cornstarch 🤣🤣🤣🤣🤣🤣
This is horrible 🤣🤣🤣🤣
you really should throw that saucepan away unless you are addicted to teflon.
Or alternatively, you could make some Gravy for your pie and mash like normal people
to a Londoner that is sacrilegious
Linda I can see why your lonely
@@andpeoplesayineedalife6418 *You're
ImLonelyLinda AAAAND now I definitely know
@@andpeoplesayineedalife6418You're talking out your ass mate 😂
Tt v. V
Sorry john discusting
+nikki curtis Oh well each to his own.. I am east end and brought up in Manzes Walthamstow and Leyton, Not had any complaints from my lot.
John Virgin No drama john .I am from south london. good luck
Chris Taylor Im not the one for cooking , And my effort was rank.LUCKY BASTERD LOL
looks and tastes nothing like liquor unfortunately!
Boring and nuffink new for me. Grew up on P@M in Fulham and uffer places.
Didnt grow up in school though lol
And there was me thinking liquor was just snot
It's a beef pie and mash. Stop pretending some "parsley sauce" is better than beef gravy.
Northern twat knows nothing about