The Royal Origins Of A Full English Breakfast | Royal Recipes | Real Royalty
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- Опубликовано: 15 фев 2021
- Presenter Michael Buerk and chef Anna Haugh cook a dish from an Edwardian full English breakfast. Dr Polly Russell leafs through some precious manuscripts at the British Library to learn more about royal eating habits, and former royal chef Carolyn Robb cooks a loaf that's a favorite of King Charles.
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I love it when someone backs their confidence with skills. Anna is amazing.
Michael: "Ah, yes, the bacon has such a lovely taste of... bacon!"
Me: [nods sagely] "It most certainly does."
Bacon should be it's own food group.
@@CarolSmith_authoress_ I completely agree.
a buttery bacon tastes rather, sexy.
Michael just warms my heart, his excitement is endearing. ❤️
Agreed
Altho I appreciate enthusiasm, I think he talks WAY too much, and seems to be enamored with the sound of his own voice, and being domineering w imparting his knowledge, at the expense of us hearing more from another expert on the floor (i.e., the very knowledgeable and competent chef). Because of his intent to fill almost every air molecule with the sound of his voice, I couldn't finish watching an otherwise sublime documentary.
@@stephaniek1076 Completely in agreement with your comment. Couldn't get past the first quarter of this video...kind of a shame
I love the tea gentleman. He is so sweet. The recipes are great too. She makes it look effortless.
I absolutely ADORE Chef Anna’s confidence. She knows exactly what she’s doing, she knows exactly how good she is at it, and she’s not going to let anyone tell her otherwise.
Can *you* do it?
This country makes my heart smile whenever I see your very lovely flowery gardens!! To think that when I was young I used to live there. My brother was born there and my father went to the london school of economics while working for pan am.
Everyone in my family was born there. And my father moved, on a whim, and took us all far away. I wish I had thought about moving back to "where the lovely gardens grow" but you get caught up in family matters and their concerns become more important and the time passes and you become part of a world pandemic and it's "game over." The gardens are particularly lovely to view. There's no place like home.
The lady who made the bread is very wholesome
I love her soothing voice . I could listen to her talk all day . No wonder William & harry liked spending a lot of time in the kitchen with her . She seems so kind and a great lady to hang out with ..
I studied in England for four years. British know how to do interesting history programs. Always enjoyable to watch
I agree .. I lived in england for a year and I loved all the walking paths that you could stroll through and all the places to see that had historic connections to the past . It is like stepping back in time . It is so laid back in milton keynes where I lived compared to my city in florida ..
I enjoy bbc and bbc2. Especially their nature programs.
Agreed the British also know their history 😅 can’t say amaricans know they don’t even learn the correct name of who found amarica 😂😇
@Chairman Bi Den Uncle Zho Stalin wow 🤦🏼♀️
I love British tv.
Greetings from Canada! So glad to see another episode, please keep them coming! What a great pair Michael and Anna are :)
I've definitely been missing this series. Thanks for posting!
8:50 "If I'm not beating something off I'm not happy." LMFAO!!! Cheers for leaving that in.
Michael flirts shamelessly with Annah too! 'I wouldn't want to get on the wrong side of your whisk!'
Funny .. I am a second-generation planter from Darjeeling, and probably the last Brit (actually a Scotsman) planter by the name John Duguid, worked for me on my plantation! And now I see tea being planted in the UK!
Sir you have piqued my interest; tell me more
More stories!!!
Historic recipes, reading and cooking those that can be adapted for today, are my passion. Loved this. And subscribed!
I'm so happy the series are back!
Love the recipes and the enthusiasm to create (and eat) them.
And all the background information is amazing!
Can't wait for the next episode!
Thank you for this amazing program!!
-Come over an see Johnny Depp pursuing Amber
Heard with a blade as she begs him to stop, a recording played at trial that I transcribed and loudened
The color Khaki came from british soldiers using tea to dye their white uniforms to create a form of camouflage during an African campaign.
eric johnson And all blue-jeans are white to start out, I learned recently. What a clot I was. Of course they are. There are no plants that grow blue threads especially for jeans.
I remember my father soaking his USAF uniforms in coffee before washing to keep the color. Obviously, this was many, many years ago.
Very interesting!
@@oceanyoung4514 Of course there's an "indigo" plant but "dye" is the magic word. You have to ferment the indigo plant to produce the indigo dye. There are no "indigo" cotton balls growing on plants the way white cotton does. All cotton jeans start out white and THEN they must be dyed. It would look pretty, though, with puffy indigo balls of cotton on the plants. If you find something different let me know.
Khaki actually came from Urdu (Persian) for "soil colored". The English borrowed the word from the British Indian Army.
English breakfasts are AAAAMMMAZINGGGG
Edit: So is Michael
Polenta, yellow grits. A great southern food in the US
yup. Throw some sausage and eggs up in those grits.....
@Jannet Polenta and grits are essentially the same thing. The only real difference is that polenta is traditionally made with yellow corn meal and grits is traditionally made with white corn meal.
@Jannet Yes! Cream of wheat or oatmeal for us Yankees, too. Ask for it in the South and you'll get a look like you just burned down Atlanta. XD
Not exactly; polenta is ground differently
@@FloresOrtodoxas That sounds absolutely delicious
So happy to see new episodes!! Love this show. Michael, Anna, and Paul! 🥰
I'll give that bacon with coffee thing a try. I once tasted grilled salmon marinated in orange juice and spiced with Esspresso powder and black pepper - excellent !
It's always a pleasure when you've a new video out. Thank you so much.
Greetings from Portugal 😊
Prince charles, on twitter, shared a recipe very similar to this. Substitute sauteed spinach, sun-dried tomatoes and globs of your favorite local soft cheese, for the fish, and you have the version enjoyed by edwards great-great grandson today.
Tea was introduced to the UK by the wife of King Charles II of England, his Queen Consort Catarina de Braganza. When this Queen went to England she took with her wooden boxes with Aromatic Herbs, and where it was written "Transport of Aromatic Herbs", in Portuguese it is "Transporte de Ervas Aromáticas” , and thus came the English word TEA, to designate this drink made with aromatic herbs, and which is constituted by the first letters of the designation indicated on the wooden boxes that contained the aromatic herbs.
Thank you! Never knew this about my fave drink. 👏☕
@@annapurna2389 same here...very interesting.
Oooh, fascinating stuff!
Lovely. Thank you!
Fabulous history!!
Pop some roasted shrimp on that polenta and you have a southern breakfast.
The South is peak culture.
Had to subscribe because you said tea. I absolutely love tea.
Breakfast tea
Black tea
Rose tea
Chamomile tea
Green tea
Darjeeling tea
Matcha tea
Orange tea and many more.
Tea is happiness.
I absolutely love these videos. Keep them coming!
I AM SO HAPPY THAT MICHAEL BUERK IS BACK AND WITH THE GREATEST CONTENT ON YOU TUBE. THANK YOU.
I love to use CAPS TOO!!!!
This is such a well done publication! I love this channel! Thank you so much 😊
Michael & Anna are wonderful. This series is wonderful.
Absolutely fabulous video! Anna is truly an amazing chef! I was so impressed with the 'tea' segment.
My grandchildren love bone marrow on crusty bread or toast. They refer to it as meat butter. It's an occasional treat for them. They also love beef liver, oxtails and lots of vegetables that other children turn their noses up at. They are 6, 10 and 11.
That is disgusting.
@@Patrick3183 Don't knock it until you've tried it. My grands are happy, healthy and active.
I have to say; I love your grandchildren. ❤️
That is delicious. As I read this I eat oxtail with watercress sauce. I love the bone marrow on toast. Your grandchildren have a great taste. That’s my kind of food.
@@gildafontoura1340 ooooh ! I love oxtail (it’s gotten so expensive here in the U.S.) and especially love watercress - though it’s next to impossible to find most times. We never ever see cress sprouts here. I’m in a not especially sunny apartment otherwise I’d grow my own.
I love your videos. Thank you so much for sharing them with us.
😂 Anna is the best, she's trying so hard not to tell the host to please stfu.
😂😂😂
I know!!! Yes he’s so annoying!! He keeps interrupting her and making fun of her. And he thinks he makes up for it by giving her compliments every once in a while. It feels like a male from a royal family interacting with a female servant. The power dynamic that he imposes is awkward.
You read MY MIND. The host is annoying and asking necessary questions. His overall presence is highly unnecessary. He truly needs to shut the f@$!! up.
Okay I’m glad someone else said it 😂 exactly what I was thinking. He was a total prick to her the whole time.
Thank you thank you +rollnwhoahey Totally on point. Plus some of his supposed prim and proper comments are borderline off color which might’ve passed in years gone by but no more Bub. It’s time to put this guy out to pasture.
The fish duck egg in beshamel sauce looks amazing 😋
Absolutely adore this series, it never disappoints and always leaves me in a good mood
Excellent cooking show. Thanks for a fantastic cooking class. Happy New Year.
These Chanel have become one of my favorites.
So interesting! Thank you for the content!🤗
I love it when u explain the taste, eat and show us how good it is 👍🏼
WOW! Fascinating information here. I've enjoyed watching each episode.
One of my favourite episodes so far! Thanks so much for uploading :)
Best RUclips video ever! Thank you very much indeed!
Aww Prince Phillip planted the tea bush that tasted like tea.😃
R.I.P.
Here in the US the only way to get puff pastry is to make it yourself any packaged pastry in the market is difficult to work with and tastes like bookbinders' paste.
😅😂
Rough puff? 🤣
That's sad, I like making my own except in the summer months but our store bought puff pastries are good enough, nothing like home made but just fine and convenient.
As an American I drank coffee for many years. A couple years ago I found full leaf tea and wow, that changed everything! I now have full leaf teas of many types and drink tea every morning and often a couple other times throughout the day. Real tea is really amazing!
I love the joy of Chef Paul as he exudes happiness from the inside out! I would love to spend a day learning from him because he truly loves what he does and sharing the joy with others. Bucket list to do in the future, look forward to meeting you Paul!
Yummy the haddock and egg sounds great for breakfast. I am South African but my British heritage and our British connection ( born and bred in Cape Town) made me an English-breakfast-type-of-girl. I am not really into porridge and sweet stuff for breakfast. My German side love the hot buns, cheeses and cold meats for breakfast too. What an interesting episode for a foodie.
Also loved the sound of egg and haddock for breakfast with toast soldiers 👍
So glad your back
This is such a great series!
loved this program!
In the American South, the gravy made with salt cured ham and coffee is called Red Eye Gravy and is a thin gravy served with American breakfast "biscuits" which is bread not cookies, lol.
interesting!!
American biscuits are more like a scone in texture than like bread. A flaky biscuit is the ideal. The dish they call 'biscuits and gravy" is American biscuits smothered in a cream gravy usually with cooked bits of breakfast sausage added to it.
@@oltedders Yes. And speaking as an American, I can say I’ve eaten this dish off and on for most of my life. It is the only way I like our biscuits. I can say I’ve never had a British scone, but I’m curious.
@@vrhetinst
If a muffin was made with dough instead of batter it would be a scone. A somewhat flatter version though. The dough is usually rolled out in a circle, the same thickness as biscuit dough, and cut into eighths before baking.
oltedders Thank you. Also unlike American biscuits, I have heard that scones are usually sweetened. Is this correct?
That was so interesting. I just loved Chef Anna - she was simply a delight. She was wonderful. Many thanks indeed. Cheers
How did I not know about this channel? It’s fantastic!
Thank you for sharing with us in SUCH A SWEET AND WELCOMING WAY all of these amazing recipes. I’m an American and I watch in awe and try desperately to find a way to make these !!! Where am I going to find “naturally smoked fresh haddock” in the suburbs of Philadelphia????
33:00 "it is so precious I may not even touch it, only a special conservator may touch it" - WITHOUT GLOVES!!! AAAAAAAAAA!!!!!!!!!!!!!!!!!!
I used to work in a rare book library, and I can tell you about this one! Gloves actually aren't worn when handling delicate paper because the risk of bending or breaking something is greater when you don't have sense of touch. Hands are washed beforehand though!
WOW KING EDWARD VII knew how to throw down back in the day. I can see why he had that hefty girth in later years
He was nicknamed "tum-tum."
@@rogerlephoque3704 Interesting! After reading this, I've nicknamed my fattest cat Tum-Tum.
@@Discordia5 A bit like cats everywhere, old tum-tum was fond of roaming. As Prince of Wales, the king-in-waiting, he often "roamed" around Paris, no doubt sating his prodigious appetites for pleasures of the table and flesh in equal measure! He was very fond of the local "fauna and flora", especially the City of Light's renowned "belle epoque" bordellos, reserved for the great and good of the day. The "entente" between Britain and France was evidently most "cordiale"...
Imagine three huge meals a day. I guess when he was still very active he could manage big meals but after his injury he still wanted the huge meals that were not burn as before. Happens to many still.
@@Discordia5 cute 🐱 fat kitty.
British Chef: uses oil to fry bacon, then butter to finish it
Bacon Fat: am I a joke to you?
English people do not understand that bacon is supposed to be crispy. :-|
Arteries: Are we a joke to you?
the british like their bacons to taste like butter......
@@annecohen8927 oh, my
My family uses bacon fat to fry eggs. I pour hot bacon fat in a mason jar and keep it in the fridge. Yes, its very unhealthy, but we only have fried eggs on the weekends as a part of a full breakfast.
I love these two together micheal and Anna they have great chemistry on screen.
I stopped eating meat 4 years ago , I've actually never missed it until watching this show!! I'm currently in the process of cutting out all mucus products now as well .....I'm sure going to miss milk , cheese and sour cream! I have allergies , and Celiac disease , and can't eat wheat! I'm literally STARVING to death!! A body TRUELY can only eat so many fruits and veggies! The meat was a choice , the dairy and wheat a must! I envy people who have the ability to eat whatever they choose to!!
I love this series!
I just made the bacon 🥓...the best bacon I have ever made in my kitchen...thank you wholeheartedly 🇨🇦💕
I LOOOOOVE THIS SERIES!!! Please make a million more episodes! ❤😊
I love this series ❤ I don't understand why people dislike it. I watched it on my TV now on RUclips
I adore this series. At the same time, I use to have a vintage business and I would never and I do mean never open such rare books without gloves on. The oils from your skin can cause so
much damage.
Yes, I was shocked to see that.
Gloves are sensible when handling many types of objects but all leading institutions advice against using gloves when handling rare books. Library of Congress in the US issued their recommendations decades ago. British Library and National Archives in the UK have come to similar conclusions. It's unclear why the myth surrounding gloves persists. Current rules are simple: clean hands, no hand creams, no gloves.
Gloves provide a false illusion of cleanliness. They are also abrasive and reduces the sense of touch. Text is rubbed off, pages are torn and books are being dropped. I have seen far too many examples during my 30 years as a conservator. Damages caused by skin excretions does occur but are quite rare. They are usually caused by heavy use in past times.
God Bless The Cook And The Presenter Abundantly Excellent Job
Great video... I need that Breakfast Tea blend!!! 🫖
Awesome, thank you!
Love the Soda Bread! Great presentation, that. 🇬🇧 And Anna is the perfect foil to Michael on all her recipes. YUM.
Awesome sharing!! 🥰
my new favorite channel!
Great! Thank you for sharing
I drove from Seattle north across the U.S. (family in MT) to Louisville, KY, and I brought my French press for coffee as well as my favorite grind. Only once, after staying in a small Spokane motel, did a cafe refuse me hot water to make coffee (no apparatus in the motel). They were concerned about lawsuits. So I bit the bullet and ordered an egg, toast...and truly dishwater coffee! Fun memory though.
I'm due for another drive, this time to OR, 20 years later, to be with my family as my parents are now aging. I'll be taking that press once again, and I'm planning how to do simple but healthful in-room microwave cooking as well.
We use a travel portable kettle or an immersion heater when traveling. It’s not only perfect for tea/coffee but is perfect to boil an egg in the kettle too (though we sometimes travel with ready made hard boiled eggs. They’re an excellent quick meal (we have diabetics in the family so we keep an eye on food availability.)
Would you please provide recipes to go along with these videos? I understand that recipes appeared in BBC magazine when this series first aired.
Yes, PLEASE!!!!
Oh, they should absolutely do that!
Best to try and email them, I doubt anyone reads these comments but us. See in the description box is an email address, they might be able to refer you to someone for the recipes.
Pealmeal bacon sandwiches are one if Canada’s great culinary legacies and so underrated.
I love this show & Michael is such a brilliant host! Quite handso.e too.
God Bless Michael Buerk And Chef Anna Haugh Families Abundantly
Owh...never seen that bechamel egg recipe before😋😋😋😋😋...look very tasty..
Good stuff mate!
Incredibly informative.. and super-endearing back-and-forth between Michael and Chef Anna. Very natural conversation - Fun!
Y'all! I had no idea that Brits ate grits for breakfast! I'm gonna have to try that glazed bacon, it looks delicious
The South was actually very British.
I love this program is very inspiring are used to love to cook!!!!! I suffer from OCD unfortunately I had to stop cooking because I feel contaminated . But watching this lovely chef 👩🍳 she’s inspiring and giving me The thrill of cooking 🥘 who knows Maybe are use this experience for exposure therapy
Wonderful chefs. I am interested in Earl Grey Tea ☕️ and Black Tea ☕️. The Bread 🍞 made for King 🤴 Charles Third. It was made so organic with the herbs 🌿. He uses pest and another bread 🥖 spread. Well done.🙏🏽📖😇
Toffee or Taffy is basically chewy caramel ( ie melted sugar and butter).. thats why its called Taffeity Tart, not because its smooth like taffeta 🙄
Michael and Anna make a great team. I'd love to eat like this every moment.
WOW that breakfast looks amazing
Michael and Chef Anna, made a wonderful duo in the kitchen
We luv them both. 🌹
Oh yes ,I loved English 🍵 Tae style so gorgeous and elegant 💙🦋💙Thank you so much for your Glorious film.!I loved British,i miss it,⭐️⭐️⭐️⭐️cheers 🍷🥂🍷
Thank you.
Fantastic!!!!
The growing & making of tea is very interesting.
The cooking method is spot on. Outstanding video and very relaxing. 2021 looking good. The polenta is a modern mash potato.
The wonderful life these royals have....out of this world...
I am Vegan since 10 years and a vegetarion since 20 . Seeing these these films made me haunger for meat ,eggs cheese ! Love this cooking and can not stop watching this program !!!
,In the southern United States we call the Polenta, grits which is dried and milled corn. Then a gravy made from bacon or breakfast sausage drippings and coffee red eye gravy. These are served with buttermilk biscuits.
I love those old scrolls. Very clever boxes to contain them.
How nice 😊
Welcome to my home 🏡
Am so excited 🎉!!!!
Ty n blessings
I envy the host. He's got the best job ever! The food looks fantastic!
Also all these recipes were cooked the old way with wood so that made them taste just amazing too!
French Vallina and tea= amazing.
That bacon with coffee and maple syrup looks scrumptious!
Boos for breakfast - remember!! Before food was refrigerated, boos were used to kill germs 🦠 and bacteria 🦠.
Being ‘awake’ / sober is a relatively new thing!!! 🥰❤️😍😘😘
Had to read this a couple of times before I realized you meant 'booze' 😁
😊 ❤️ LOVELY TO WATCH THIS