So glad you guys are enjoying this playlist, really cool to see pictures from you guys! The full recipe is here barrylewis.net/recipe/pork-roast-dinner/ or for a Barrathon here's the roast dinner playlist ruclips.net/video/t2Ok8q4sM7Y/видео.html
That crackling looks AMAZING!! Also, "dauphin" was historically the name used for the heir apparent in France (there's a county called Dauphine and the heirs were given it to rule/manage as practice before being the monarch proper). So anyone who was first in line to sit on the throne from roughly the 14th to the 19th century (minus all the revolutionary bits in there) was "Le Dauphin de France".
My grandfather used to go hunting elk and he would come visit us and give us some of the meat. Mom would then make an elk roast with boiled potatoes, gravy, Apple sauce and a carrot salad consisting of carrots, raisins and bits of oranges. 10/10 would recommend trying.
i'm 20 at university and your channel literally makes me get into my kitchen and finally attempt all the cooking my mum is usually the expert on, finally with your help i can get a taste of home!
Barry, I'm loving this videos immensely! I can proudly now say I'm a British Cambodian because of all of your roasting videos. Uhh, Cheers? Yeah, Cheers! 😁
Red cabbage is like the best thing in the world... kebab shops, pickled with cold turkey at Christmas, its such an undercreditted staple of british food haha
Not only British, here in Germany as well :) You can even make delicious sauerkraut with it. I also recommend it in a winter salad: shredded red cabbage and carrots (and apple if you want), tossed in a nice vinaigrette, on Lamb's lettuce or other delicate favourite greens (don't mix them in before serving as they wilt immediately), and orange slices on top.
Barry, you probably won’t see this, but I recently lost my mother to a car crash and your videos are the main thing that have kept me ‘sane’ so to speak. I’m very young so it has been extra difficult since I’m alone every night as my dad and brother sleep. For the last few nights, I cannot sleep until 4-6 am, and your videos are the only reason I don’t cry for hours on end at night time. Thank you so much.
Love your channel, it makes me happy. For the dauphinois try rubbing a peeled clove of garlic around the bowl before the butter, it just gives a hint of garlic. I have a gizmo that helps me chop stuff, it's a straight sided bowl with very sharp blades inside, a snuggle fitting lid with a handle that's attached to the lid. You pull the handle and it whizzes the blades around chopping the grub. I'm disabled and gizmos like this help exponentially. Where there's a woman there's a way.
Growing up my family would all get together at my grandparent's house, aunts and uncles and cousins and grandkids, and we'd do big batches of off the cob corn or applesauce depending on the season, and freeze them for the year. The applesauce was awesome, we'd always eat some warm with a scoop of vanilla ice cream on top, it tasted like apple pie! I'm loving this playlist, it's bringing back tons of memories!
I love this playlist as these are roasts I've grown up with myself, and I'm not in the UK. Though I do admit yorkshire puddings are not something I think I've had in about 15 years or so.
Hi Barry, great video yet again. We layer all out potatoes in at once then mix the cream with the cold stock and then pour it on. We bake the potato bake (Aussie term for Dauphinoise potatoes) then in the last 10min we add the grated cheese on top. The kids love it. We also have used lactose free cream on ours and it turns out a treat. We have also worked out if you put the pork on a rack in the baking dish and add a little bit of water the port doesn't dry out as much and there is awesome juices for the gravy.
Red cabbage with apple in apple cider (reduced) is blooming amazing - marks and Spencer used to do it at Christmas and the contrast between them was just mmmmmm dawwgy
Just wanted to say, I've never eaten the chicken when my family have roast dinner because it's always been too dry for me. The Sunday just gone, we were going to have a roast and I specifically asked for my dad to cook the chicken like how you showed in the playlist and the chicken was much less dry than normal! It was actually edible haha. So thanks!! Now I just have to gain the confidence to practice making a roast dinner myself ready for when my parents refuse to keep cooking for me :')
Instead of sugar you can also put very tiny bits of some sweet sort of apple in your red cabbage! Tastes great, just fry them up with the onions before adding the cabbage! Great video again!
I am loving the roasts, reminds me of my Nan's food (heavily influenced by Great Brittain being we're from NZ). Also your knife speed jokes remind me of Ben Lee & 15 notes a second LOL look it up for a laugh
Barry's working miracles here. I'm a vegetarian because I hate the taste and texture of most meat products (and it's expensive to buy quality and quality of life products...), and I live alone and never have people over for dinner, but this playlist makes we want to make a full blown roast dinner. It'd be a waste of time, money and effort, so i won't, but Barry's made me want to try. Great job! Edit: red cabbage is my absolute favorite! Purple veg, purple veg
So I’m American and had never heard the phrase “stonkin” before your channel. I was having a barrathon one day and made me a pressed sandwich for lunch and out loud said “that’s blooming stonkin” 😆😆😆
Sometimes I fry the apple slices with shredded cabbage and onions, in the pork drippings instead of making apple sauce. Looks very tasty Barry. I'm making slow braised pork ribs today with scalloped potatoes au gratin and coleslaw.
Got to love roast dinners, the meat is rather inexpensive and not to mention if you get it on a sale/deal. Thanks for these videos Barry :) Got me in to the kitchen again, usually an outdoor griller/bbq type but living in Iceland and it being freezing outside... this will definitely do!
I just did a pork roast. I did mine low and slow! 200°F, for 8 hours in a coverd pan. It was absolute butter! It just fell apart! So tender you could cut it with a fork! The trick is, under no circumstances, is the oven to be opended during cooking time! My grandmother use to tape her oven shut to prevent that. Its well worth it!
The great thing about you making these dishes is that we the normal people who are not top chefs can make these recipes and its alright for us to make mistakes please don't take the oops parts out. Keep singing Barry.
You should try slow cooked pork belly with salt, pepper and *drumroll* ....Dijon mustard... it is really a fantastic experience, I’m salivating just thinking about it.
Hi Barry - when I make apple sauce, I use 'eating apples' (rather than Bramleys) the texture is different and you don't have to add sugar. Just before serving though - stir in a spoon of wholegrain mustard and the whole experience get's a lift. G
Regarding your idea for a Stock Cube episode: If you want to play around with historical recipes, look up Portable Soup. These came well before bullion cubes. It is essentially a condensed bone broth that is reduced down to a jelly-like state, then dried until it takes on a leathery texture. They can keep for a while, but it's a good idea to keep them refrigerated. All that is needed afterwards is to add it to hot water whenever you want to use it. The Townsends have a reenactment channel on historical recipes dating around the 18th century, as well as a few from the 17th and 19th centuries. Great stuff.
It's amazing how people overcome cooking scares, and also how deeply people can be scared about cooking for so many reasons. ❤ You can make your dauphinoise potatoes naughtier by rubbing the dish with a garlic clove before buttering it. And/or by putting little flecks of butter on top. Naughtifying the apple sauce by adding a splash of calvados during cooking is also nice. :)
Husband and I were at the grocery, in the produce section. He picked up a red cabbage and grinned at me and we sang "Purple Veg, Puuu-rrrple Veg" the worker nearby nearly fell over laughing and said "Barry right?" And the 3 of us laughed for about min straight! with Love from Florida, USA
would make it the same way in Denmark, but we would leave the crackling on the meat, most common would be with some veggies, boiled potato, with a brown sauce made from the stock and red cabbage or something like it with the sweet and tanginess
So glad you guys are enjoying this playlist, really cool to see pictures from you guys! The full recipe is here barrylewis.net/recipe/pork-roast-dinner/
or for a Barrathon here's the roast dinner playlist ruclips.net/video/t2Ok8q4sM7Y/видео.html
Love Roast pork dinner purple veg purple veg!
Barry! Jam rolly polly!
@@jamessaunders1359 already done that one have a look on the website :-)
How about goose?
Veganuary?
Barry we need a “There’s a gadget for that” shirt
We absolutely do!!!!! ❤️
There is one. Go to his Teespring.
We need a "There's a shirt for that" gadget
That crackling looks AMAZING!! Also, "dauphin" was historically the name used for the heir apparent in France (there's a county called Dauphine and the heirs were given it to rule/manage as practice before being the monarch proper). So anyone who was first in line to sit on the throne from roughly the 14th to the 19th century (minus all the revolutionary bits in there) was "Le Dauphin de France".
The dish is named after the county/region you mentioned :) Dauphioise potatotes are traditionally from the Dauphin region :)
Rousseau played clair de lune
My grandfather used to go hunting elk and he would come visit us and give us some of the meat. Mom would then make an elk roast with boiled potatoes, gravy, Apple sauce and a carrot salad consisting of carrots, raisins and bits of oranges. 10/10 would recommend trying.
i'm 20 at university and your channel literally makes me get into my kitchen and finally attempt all the cooking my mum is usually the expert on, finally with your help i can get a taste of home!
Barry, I'm loving this videos immensely! I can proudly now say I'm a British Cambodian because of all of your roasting videos. Uhh, Cheers? Yeah, Cheers! 😁
I love Barry's energy. I don't even watch for the cooking, just that Barry
The grunting you make when something feels good, makes my day! I feel the taste too!
Red cabbage is like the best thing in the world... kebab shops, pickled with cold turkey at Christmas, its such an undercreditted staple of british food haha
Not only British, here in Germany as well :)
You can even make delicious sauerkraut with it.
I also recommend it in a winter salad: shredded red cabbage and carrots (and apple if you want), tossed in a nice vinaigrette, on Lamb's lettuce or other delicate favourite greens (don't mix them in before serving as they wilt immediately), and orange slices on top.
I've been teaching my husband how to cook. He loves pork roast. I think this recipe will be his next lesson! Yum!! 😋
Barry, you probably won’t see this, but I recently lost my mother to a car crash and your videos are the main thing that have kept me ‘sane’ so to speak. I’m very young so it has been extra difficult since I’m alone every night as my dad and brother sleep. For the last few nights, I cannot sleep until 4-6 am, and your videos are the only reason I don’t cry for hours on end at night time. Thank you so much.
Love your channel, it makes me happy. For the dauphinois try rubbing a peeled clove of garlic around the bowl before the butter, it just gives a hint of garlic. I have a gizmo that helps me chop stuff, it's a straight sided bowl with very sharp blades inside, a snuggle fitting lid with a handle that's attached to the lid. You pull the handle and it whizzes the blades around chopping the grub. I'm disabled and gizmos like this help exponentially. Where there's a woman there's a way.
Growing up my family would all get together at my grandparent's house, aunts and uncles and cousins and grandkids, and we'd do big batches of off the cob corn or applesauce depending on the season, and freeze them for the year. The applesauce was awesome, we'd always eat some warm with a scoop of vanilla ice cream on top, it tasted like apple pie!
I'm loving this playlist, it's bringing back tons of memories!
What I love about this channel is like vlog style and has alot of dad jokes and it just amazing
I love this playlist as these are roasts I've grown up with myself, and I'm not in the UK. Though I do admit yorkshire puddings are not something I think I've had in about 15 years or so.
So good that Red Cabbage is in the thumbnail twice ;)
Loving the playlist Barry!
I have never heard of Crackling before! I really want to try it now, lol. I really enjoy the look of this meal, I might just give it a go!
That jelly in the cabbage is a very interesting idea. My mum always uses half an apple and cinnamon.
I've made both the beef and chicken roasts so far! loving this roast playlist.
Don't muck about and keep your stuff level are the best tips you could give when cooking. Loved it!
Hi Barry, great video yet again. We layer all out potatoes in at once then mix the cream with the cold stock and then pour it on. We bake the potato bake (Aussie term for Dauphinoise potatoes) then in the last 10min we add the grated cheese on top. The kids love it. We also have used lactose free cream on ours and it turns out a treat. We have also worked out if you put the pork on a rack in the baking dish and add a little bit of water the port doesn't dry out as much and there is awesome juices for the gravy.
OHMYGOSH that crackling...... my mouth is literally watering... yummmmm
Timing the dishes so everything is done at the same time is so important. Thanks for showing us how! ❤
2:53 when he cupped his hand to his ear I got a message that made the ding perfect
Barry, I am pretty sure you have a gadget in your kitchen already for those potaoes. It's called a MANDOLIN!!! God slicing any. Love your vids.
Mrs. Barry threw it away 😄
My mandolin was taken away by my father after I fileted my finger.
kimberly mullen those things a damn dangerous I prefer a knife
Red cabbage with apple in apple cider (reduced) is blooming amazing - marks and Spencer used to do it at Christmas and the contrast between them was just mmmmmm dawwgy
Fab! Loving this playlist so much so whenever you’re free to cook some roasts for me 😉😂
I have been cooking all your recipes. My husband and I love your channel!
Just wanted to say, I've never eaten the chicken when my family have roast dinner because it's always been too dry for me. The Sunday just gone, we were going to have a roast and I specifically asked for my dad to cook the chicken like how you showed in the playlist and the chicken was much less dry than normal! It was actually edible haha. So thanks!! Now I just have to gain the confidence to practice making a roast dinner myself ready for when my parents refuse to keep cooking for me :')
Really enjoy your energy. You say you are no expert but you definitely know quite a lot about food.
You almost remind me of Jamie Oliver. Thank you for sharing this with everyone.
Just watched the lamb beef and then this vid and I have never been so hungry in my life! simple is best can't wait for Sunday dinner this week 😋
Instead of sugar you can also put very tiny bits of some sweet sort of apple in your red cabbage! Tastes great, just fry them up with the onions before adding the cabbage! Great video again!
I actually have a pork loin in the oven right now. Doing a slow roasted pulled pork in an oven bag.
awesome
So cool to get a mention in your video. I defiantly wanna try the pork soon, that looks delish!
I cannot wait to make those potatoes! They looked absolutely delicious!
I am loving the roasts, reminds me of my Nan's food (heavily influenced by Great Brittain being we're from NZ).
Also your knife speed jokes remind me of Ben Lee & 15 notes a second LOL look it up for a laugh
I bet the family has been really enjoying this playlist.
I don’t really eat pork, but I could watch you make anything your so entertaining to watch
I love this! Looks so yummy. You know how to make a bad day much better Barry. Hugs from Norway.
Barry's working miracles here. I'm a vegetarian because I hate the taste and texture of most meat products (and it's expensive to buy quality and quality of life products...), and I live alone and never have people over for dinner, but this playlist makes we want to make a full blown roast dinner. It'd be a waste of time, money and effort, so i won't, but Barry's made me want to try. Great job!
Edit: red cabbage is my absolute favorite!
Purple veg, purple veg
So I’m American and had never heard the phrase “stonkin” before your channel. I was having a barrathon one day and made me a pressed sandwich for lunch and out loud said “that’s blooming stonkin” 😆😆😆
Looks absolutely scrummy, including the dolphin potatoes and string lol. 👍🏻
I just got a good half pork loin at the store! Going to make those potatoes too and see how my family likes them! Looks absolutely delicious!
Will definitely try out that cabbage recipe. Yummy
"I'm just hungry" 😂 8:57
Sometimes I fry the apple slices with shredded cabbage and onions,
in the pork drippings instead of making apple sauce. Looks very tasty Barry. I'm making slow braised pork ribs today with scalloped potatoes au gratin and coleslaw.
In Australia dauphinoise potato's is Potato bake. And it's always a huge lasagna size, it's a must have at a BBQ
Thanks Barry I've just cooked the dolfin potatoes... my kids said yummy and I need to do more of your recipes :-):-)
Got to love roast dinners, the meat is rather inexpensive and not to mention if you get it on a sale/deal.
Thanks for these videos Barry :)
Got me in to the kitchen again, usually an outdoor griller/bbq type but living in Iceland and it being freezing outside... this will definitely do!
I just did a pork roast. I did mine low and slow! 200°F, for 8 hours in a coverd pan. It was absolute butter! It just fell apart! So tender you could cut it with a fork! The trick is, under no circumstances, is the oven to be opended during cooking time! My grandmother use to tape her oven shut to prevent that. Its well worth it!
Barry!!!! That looks STUNNING! I’m not a huge fan of roast pork but that crackling looks lushhhhhh! ❤️
The great thing about you making these dishes is that we the normal people who are not top chefs can make these recipes and its alright for us to make mistakes please don't take the oops parts out. Keep singing Barry.
Smoked paprika rubbed on the meat before roasting and cinnamon in the apple sauce. Game changers.
You always seem to have so much fun. That is awesome. Love the tips you give us. Thanks for sharing.
In Belgium red cabbage is actually a very popular winter dish with potatoes and beef stew.
Barry if you melt some garlic and herb soft cheese (the one beginning with B ) in the cream and stock mix it makes the potatoes extra yummy.
Loving the intro Barry😃
You should try slow cooked pork belly with salt, pepper and *drumroll* ....Dijon mustard... it is really a fantastic experience, I’m salivating just thinking about it.
Aw man I wish I could eat fresh pork. You made it look so GOOD.
This playlist is simply brilliant, can’t wait for lamb.
In New Zealand we call them scallop potatoes! That roast looks sooo good, but a chicken or lamb roast is definitely my favorite
Hi Barry - when I make apple sauce, I use 'eating apples' (rather than Bramleys) the texture is different and you don't have to add sugar. Just before serving though - stir in a spoon of wholegrain mustard and the whole experience get's a lift. G
BEAUTIFUL. It's shopping week. Think a pork roast is in order. Yum.
The food is so good and you even make the food even beter
I love crackling!! Also you have to do apple crumble and and my favourite food custard!
That potatoe dolphin thing j have made in school. They taste amazing.😀😀😀😀
Regarding your idea for a Stock Cube episode:
If you want to play around with historical recipes, look up Portable Soup. These came well before bullion cubes. It is essentially a condensed bone broth that is reduced down to a jelly-like state, then dried until it takes on a leathery texture. They can keep for a while, but it's a good idea to keep them refrigerated. All that is needed afterwards is to add it to hot water whenever you want to use it.
The Townsends have a reenactment channel on historical recipes dating around the 18th century, as well as a few from the 17th and 19th centuries. Great stuff.
This is so entertaining to watch with captions on
It's amazing how people overcome cooking scares, and also how deeply people can be scared about cooking for so many reasons. ❤
You can make your dauphinoise potatoes naughtier by rubbing the dish with a garlic clove before buttering it. And/or by putting little flecks of butter on top. Naughtifying the apple sauce by adding a splash of calvados during cooking is also nice. :)
I love a good roast dinner! Each week I've been trying your recipes!
Absolutely loving this playlist!
Husband and I were at the grocery, in the produce section. He picked up a red cabbage and grinned at me and we sang "Purple Veg, Puuu-rrrple Veg" the worker nearby nearly fell over laughing and said "Barry right?" And the 3 of us laughed for about min straight! with Love from Florida, USA
I always love when a RUclipsrs editor talks through text on the screen. It's always really funny 😄😄😄
When Barry told Alexa to make a dolphin noise mine heard and did it too. 😂
The new logo is excellent,much better than MVK in my opinion . Instantly tells us what the channel is about. Well done!
Damn if this playlist keeps on going I might try my hand in cooking :P
Love this play list and loving the new logo Barry
Had roast pork 'your way' yesterday, BEST EVER! :)
The Dauphin was what the French crown prince was called. Lovely meal, thanks!
i get knife envy every time you get out that carving knife when im done with uni ill definitely be getting myself one
I'm having a horrible flu and this cheered me up!
Get well soon!
Having the most stonkin Barathon of my life! Love you!!
would make it the same way in Denmark, but we would leave the crackling on the meat, most common would be with some veggies, boiled potato, with a brown sauce made from the stock and red cabbage or something like it with the sweet and tanginess
My pork roast usually turns out dry so I have make this now because it looks juice-ing-ly awesome!
And I want that knife you used to carve!
Awesome new intro Barry!
"Try and keep it level."
You mean... Check your level, player?
Aaahahahaa yes the best comment.
I have seen ur merch and I think it is the best I've seen. Well done Barry Aka barra
"I'm just hungry." - I feel you Mr. Editor :D
Loving it when your random and funny aah 😂😂😂
after probably about 2 years of watching you I never realised you were left-handed until you said now!
Nothing like starting the week off with a Barathon!!
In the potatothing you can add a little garlic and chilisauce and its taste magical!
Keep up the great work Baz!
Never been a fan of roast pork, but I’ll certainly try things twice :3
Purple veg...i can't😂! Barry, you always seem to make my day😂
Can't wait for the t shirts!! Hopefully available in child sizes too as my daughter would love one as Well as me! 😊
Barrathons are the besttt!!
so many grunts and noises in this video lol love it!
binge watching Barry 😊