Marco Pierre White's Favorite Dish is NOT for the faint of heart
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- Опубликовано: 16 май 2024
- You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-antichef
It's come to this! Marco Pierre White's famed braised pig's foot recipe from the White Heat cookbook. Many steps and ingredients and a guaranteed challenge - sign me up!
Cookbook used in this video: amzn.to/3vvgpW7
00:00 Intro
02:50 Deboning the Pig's Feet :)
05:58 Braising the Pig's Feet
07:49 Made-In
09:07 Chicken Mousse
12:38 Sweetbreads
15:04 The Filling pt 1
17:22 The Sauce
22:45 The Filling pt 2
25:06 The Garnishes
29:31 Poaching & Plating
31:25 Order Up!
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You can get my favorite cookware from Made In today with a 10% off discount on your first order over $100 using my link - madein.cc/0424-antichef
abbbbsolutely
you did really well. in a restaurant that recipe would have like 4 or more cooks taking care of the individual aspects of that dish. and you did it by yourself.
you can singe with your stove ( as long as it is gas) . Ive never used an actual lighter before
It is not bizarre if the chef butchers a whole chicken for the meal. The dish uses all the off cuts.
you really made your life difficult, you didnt know that you could go to any italian delicatessen and buy the trotter de-boned and all would have to do is hydrate it in some water? or ask the butcher to de-bone it?
Jamie: has a gas stove
Also Jamie: arduously uses a tiny pink Bic lighter to singe pig’s trotters
😂😂😂😂😂
Yes I thought the same
You made me cackle, loudly.
He needs one of those small kitchen torches-- they're SUCH a fun tool.
@@peglamphier4745 he actually does have one of those as well. 😆
Marco Pierre White terrifies me. I’d be afraid of cooking one of his recipes only to mess it up and have him come screaming into my kitchen.
I just made Marco Pierre White's scrambled eggs with smoked salmon tonight. It was easy and FANTASTIC!
MPW is my fav chef. The secret is the prep and do it in a logical order as this is the most time consuming esp the pig trotters. Once done it's quite straightforward just keep an eye on the cooking times lol. I've done this recipe a few times - first time was OKish for a first attempt, second time was way better, third time MPW would of patted me on the back and impart some words of wisdom 😂
He'd just throw a stock pot at you these days. The guy is legit, but sold his soul to Knorr.
The man made Gordon Ramsey cry 😭
He isn't mean. He is consistent!
Marco's recipes are one step above the classic renaissance recipes that are basically like:
"Use some of this and that and then prepare it in the normal way. Serve it forth."
Tasting history!
look up Auguste Escoffier, it is something of a prestige thing to include a recipe with as little detail as possible
Or Victorian, "first, catch your hare"
Marcus recipes are pure French classics , with a modern twist (early 90s)
@@Williamstanway sure but the actual directions leave out critical steps for the casual cook and assume that the cook trying to follow them has an immense background knowledge.
These recipes are insane. I really feel like these dishes are meant to be prepared by an entire team of cooks.
They definitely would be in a commercial kitchen.
That is my criticism of many of these dishes. You'd have a team of people all producing separate parts so it all gets put together hot at the same time. The oysters from last week would only be accomplished by several things being done at the same time. Tall order for one person.
I tried making this once and it was a disaster 🤣🤣🤣🤣🤣
@@Spyhermit a tall order for one person who is not named Marco Pierre White.
@@occultnightingale1106 nah it's a tall order for him too
This was hysterical. I highly doubt that White actually expected a home cook to make this ... this ... words fail me. The end result was a plated match! You're a champ! I hope Marco Pierre White sees this and sends you a dozen roses. Or a gallon of Hennessy. Or some white pepper, at least. Keep these coming, love them.
That was a perfect comment!
You would be surprised at the recipes that top chefs include in their cookbooks. I have Thomas Keller's cookbook for Bouchon and there are some pretty complicated recipes in there. Just the equipment you need is not what most home cooks would ever have. I have made a few recipes, but mostly I read it and look at the pictures.
Marco’s going to send him a crate of Knorr stockpots.
😂😂😂
Marco has better things to do than watch meme videos on youtube
The fact that you dive in head first to recipes that scare you, and you conquer them, is highly respectable.
It’s so impressive to me because I’m often too worried about messing something up really bad and wasting food to try making things that are too complicated or too beyond my skill level but Jamie here always inspires me
❤❤
Conquer is doing some real heavy lifting here
Most definitely, I've worked in places like alinea and el che bar and I'd probably TRY and tackle it in about 10 15 years from now. Very inspiring to anyone.
@@deighv Was gonna say. Imagine equaling MPW on your first try.
So ex chef's opinion here and i'm not claiming to be a Marco-level, but the reason it called for chicken legs is because restaurants used to mostly order in whole chickens (which usually came without the feet). The breasts were cut into supremes and the legs weren't really used that much in recipes but instead used to create a fond as the basis for a pan sauce and/or to make stock. In this type of application chicken feet are actually a better option.
True and real, but dont they use legs for your typical braised chicken dish?
@@Midgert89 90s and early 2000s fine-dining cooking really didn't call for braised chicken. At best the legs were ground and were used for a raft for a consume, or ground into some kind of forced meat for a ballatine stuffing.
Would you say its the collagen? Chicken feet have a lot of it.
@@philipdavidson9677 that and the skin. They're just being browned and braised to give qualities to the sauce ykno, feet woulda gone down great
No such thing as an ex-chef
Master butcher here, processing rinds (skin) dulls your edge very quickly, when it gets harder to seam between rind and meat rehone your edge with a steel. Most larger organs have that membrane including us, it's how the body keeps our bits separate and protected from their neighbors. The paper towel trick you used with the rind works well with organs too. Well done for doing something most would never try to do, side tip, next time you make some pork bone broth or stock use a trotter or two, the flavor and sheer amount of collagen take it up a notch.
A chef told me that if you're using trotters you should boil them for a while, then throw that water away as it's dirty.
Then boil again to make the stock
I'll take that advice. But though I was trained with using a steel, these days diamond stones are much more preferable. A single grit diamond stone can keep your knife shaving sharp with minimal effort, whereas with a steel you're just cutting with the burr.
Tell me more about how to process human organs...
@@matthewjones615fr😂
Always respected the knowledge of butchers an their talent mate, fair play
"2 bay leaves... I'm not driving!" I don't know why that cracks me up but I'm glad Jamie reads the comments because I'm clearly not the only one. 😆
Makes me laugh. Every. Single. Time.
@@moon-moth1 Yeah, I do it all the time.😂
I always say “I’m not drivin’” every time I add an extra bay leaf. Which is all the time.
Who can stop at just one bay leaf? I always toss in an extra. ❤
How many hours real time on this dish?😊
"Pan" in England is a catch-all term for any kind of cooking vessel, particularly in north England where Marco is from
in this case he probably meant a pan because if fully submerged they might have gotten watery.
I live in US and call them pans as well. Except glass or ceramic bowls are bowls. 7:12
Kind reminds me of the southern US, where any sugary carbonated drink is a "coke". Even things like sprite, fruit soda, and lemonade are "coke"
As opposed to a pot. Which is exactly the same thing. Equally used for everything.
@@jennastephens1224 Yep! I went to college in the South and was taken home for the weekend by a friend. He asked, upon arrival, "Wanna Coke?" I said, "Sounds good, thanks!" and he then asked me, "What kin' ya wan'?" in that lovely southern drawl. Imagine my surprise when I found out that the "Cokes" on offer were 7-Up, Mountain Dew, oh, and actual Coke!
From Knorr stock pods to assuming you know what the hell a "sweetbread" is and how to prepare it. Classic Marco
Didn’t marco do an advert with know ?
@@dianeshelton9592 only in like 75% of his online content
@@dianeshelton9592for decades to the point it became a meme directly attached to him
Hey Jamie! Just a tip about the sweetbreads. Soaking them in water is fine, but I was always taught to marinate them in buttermilk. It's more acidic, so it'll break down the connective tissue a bit more, and it'll also impart a nice flavor. But you did great regardless! Love to see it.
I think the flavor thing is the one to keep in mind - you may not want your sweetbreads to have that buttermilk flavor for certain dishes. Water is a neutral flavor! But once you're familiar with sweetbreads and whatever recipes you're making with it you'll know if buttermilk will help the flavor or not
If it's just the acidity of the butter milk doing the trick, perhaps some other kind of acid (lemon juice/vinegar/wine) could be used too? Depending on the flavor you're going for.
@@TheJillers not a bad point! Buttermilk fried chicken is one of the best things on the planet, and while I don’t personally think it tastes like buttermilk (it more so tenderizes the meat), I can understand it may be off putting to some people.
Jamie, that was heroic. I’ll certainly never do it, but I’m glad you took one for the team.
Correct me if I'm wrong, or maybe I've forgotten something, but this is the craziest dish you've made. It's like MPW is pranking you.
Came here to say this😊
Even better that he called it “easy” 😆
@thecreatedvoid117
In terms of high level Michelin cooking, this is extremely easy stuff. Just some unusual ingredients. However no difficult techniques or very long preparation times. After all, MPW made Ramsay cry. He's a different breed lol
I'm still stuck on it being a dinner of feet.
@@rebel4466 oh I know, I get that. But the majority of people in this world will never become remotely close to that skill level. So calling it easy feels just a tad out of touch lol
Just a little tip for straining liquids through cheese cloth. Instead of straining multiple times through a single sheet of cheese cloth, try folding it so there are 4 layers of cheese cloth.
Passing it through 1 layer of cheese cloth multiple times wont strain out much more than doing it one time, but straining it through multiple layers at the same time will.
But his way is much more entertaining 😂
Haha yes I've never seen someone just use one layer! That is hilarious.
Stay positive don’t listen to people. There are those of us that love watching you cook. Your moments of uncertainty and confusion I think that’s all of us trying to follow a cook book, it’s like certain things get left out almost on purpose.❤❤❤❤❤❤❤❤❤❤❤ love your channel
Everything "left out" is obvious to someone who has worked in a French kitchen for any number of years, and that is obviously who the recipe was written for. It is fun to see what is not considered obvious to regular home cooks ☺️
@@inthefade Yet he marketed the book to the general TV-watching public. So... nope, if he wrote the recipe for professionals then sold the book to home chefs, it's a very valid criticism. Jamie didn't have to find this obscure book from a culinary school; it's sold on Amazon with a sticker that says just about "as seen on TV!"
I tried to do a gardening DIY project and it turned into a disaster. Had to call a junk haul company to haul away the mess i made. So I’m very proud of you and your efforts to tackle these difficult cooking challenges. It gives me hope. ❤
Hey I’m proud of you for trying the massive gardening project! And also for having the balls to call a junk removal company bc I would have been too embarrassed ahahah
Calling the junk removal guys just means that you produced something. Our chef here couldn't find the seeds inside of a vanilla bean once. Everyone starts somewhere
@@rebel4466 🤣😂😂🤣😂 I love how clear this is in all of our minds lol
You lost me if I have to shave my dinner before eating it, lol.
😂😂😂 yes. Agreed.
I make an exception when my wife is my dinner. . .
@@nofam Tmi dude
Never bought pork from the butcher? Part and parcel with an unprocessed piece of meat
I audibly gasped when you forsook the sacred washing of the fungi. This recipe really took you to the edge, man.
Washing fungi! Are you serious? I just brush off any loose dirt.
@@johnferry7778 I don't personally but Jamie is famously an outspoken advocate for rinsing his mushrooms.
@@thedivinemrm5832 I see, it’s actually the first time I’ve watched him.
@@johnferry7778 He's right. Wash them. If they are wild, they can carry all sorts of nasty things from the forest floor, like animal droppings, insects, rotting vegetation etc. If they are commercially grown the substrate they use is mix of straw and manure. And it doesn't affect the taste of mushrooms at all, you'll just have to cook them for a few extra minutes to evaporate the extra moisture.
@@lemmypop1300 You’re probably right, but I don’t wash them because I eat uncooked mushrooms most of the time, especially button mushrooms which I slice and then make little sandwiches with thin slices of cheese between them and I actually peel the mushrooms because then I love the pop when I bite into them. I graze on them throughout the day. I tend not to cook them in dishes because my girlfriend doesn’t like them.
Jamie! This was a hero's journey filled with twists and turns and drama and suspense. I don't think I've ever felt more sympathy for you. But you were triumphant! It looked exactly like the picture!
I lost it with the chicken legs. All out cackling!
I was talking back to Jamie saying, Dude. Chicken legs are chicken legs, not chicken feet. Stop overthinking it.
Not to mention…he probably would’ve been ok with the feet (or added a few with the legs). It would add a ton of flavor and body to the sauce. Oh, Jamie, legs are drumsticks. You used leg quarters, which include the thigh. Entertaining video, for sure!
I lost it when he came back with leg quarters. Like what?!
Same! Lololol😂
@@billcote7722 there is a difference in terminology between the UK and the USA when it comes to chicken leg cuts:
In the UK, a "chicken leg" typically refers to the whole leg, including both the thigh and the drumstick sold together as one piece.
Chicken feet are great for stock. Take the rest of those legs, the feet, and a bunch of aromatics and make some excellent chicken stock.
They're excellent nibbles too. Big ol' plate of chicken feet.
Absolutely!
I really hope he does a recipe with them!
Previews of coming attractions lol
Those aren't chicken legs. Those are two chicken quarters. The legs have the thighs attached.
good news is that those chicken feet can be parboiled, cleaned, and then simmered with mirepoix for a long time to make a delicious chicken stock that will be nearly gelatinous, and could be used in hundreds of recipes and frozen indefinitely, so it's not a total waste.
If you have a dog they also go nuts for them. Whenever I see them on sale I buy a slab of them (they're cheap normally but on sale they're practically free) and just toss one to my dog whenever I walk by the fridge
Always roast the proteins off first to get a fonde and deglaze with ww for extra flavor
@@samhescott348 not if you want a clear stock, no.
@@Null_Experis clear doesn’t mean no color, you’d just strain it multiple times for no particulates
@@samhescott348 Pray-tell how you're going to strain out carmelization from the fond.
One wants chicken stock to be faintly yellow, not brown.
A game changer for getting the skin off in my two human dissection classes was that your fingers are the best tool. Just get in a fascia plane and work your way down.
I love how unhinged and surprisingly useful this advice is
This is how surgeons do it sometimes as well.
Eeew!🤮
Yes, helpful, but I am picturing Anthony Hopkins for some reason 😂
@@KB_2161thlthlthlthlthl...
Yes, the skin of pig's trotters has that chewy yet soft and fatty quality to it. In my home country (Hungary), paprika flavoured ragout made with pig's trotters is considered as somewhat a manly man's meal. And this recipe is apparently the same, albeit for manly men schooled in a classic French kitchen :)
Do they call it "trotters" because it removes the idea that it's pig feet? Why "trotters?"
@@mygirldarby Never thought about it but maybe that's the reason. In spain we call the dish "manitas de cerdo" (pig's little hands)
@@mygirldarbypretty sure it's just another example of the the word used for food being derived from french, kind of like cow - beef etc
Pigs "trot" like horses, thus trotters
Yeah, in scandinavia pigs feet in gelatine used to be a common delicacy, not so popular with the younger generations nowadays, but its such a great, tender part.
I've done this recipe 😂 it is challenging but was worth it in the end. Very time consuming esp the pig trotter prep. I was taught by some chefs to soak sweet breads (meats) in milk for 3hrs or over night instead of water (refrigerated).
Yeah I prefer the milk instead. It also mellows out any unpleasant flavors in there
Yup milk is more common, but you can't forget that MPWs ingredients are probably the best of the best and won't need the flavor treatment you get from milk.
@@rebel4466 this is so true and locally sourced as well 👍
Your videos are always so good. I loved the bit with the egg that was just a normal egg and every little editing tricks you use to add comedy! 😂 also the bay leaf joke will never not be funny
bravo Jamie, bravo! this was probably one of, if not the most, complex, daunting recipes I have watched you tackle. you conquered it and live to clean up after yourself. well deserved congrats.
Love seeing you grow through the years! Went back recently and checked out your early stuff, you’ve grown so much. Keep at it!
11:34 I believe he wants you to take a small pan, and cook off a small bit of the mousse, so that you can taste it. It is the procedure when making meatballs, meatloaf, and any farce.🤗🤗🤗
Either that or the chicken was supposed to be cooked then passed through a sieve, it was a bit confusing.
That was epic and intense and I do believe I heard the sentence, "The toe has already gone through the foil."
Your hard work has not gone unnoticed, Sir👏
You're a braver man than I. Personally, I would interpret "chicken legs" to mean the drumsticks, but if they're not going to be used for much more than flavoring anyway it probably doesn't matter really.
At least there're no Pig Nipples present.😱🤢
Bring on the Trotters!!😂❤
I made a pork belly dish and it had nipples! I couldn't eat them. 😬
@daisy9910 Oh My Gosh!!🤣
This recipe was a nightmare! You did a great job Jamie
That was an absolute MONSTER of a recipe. And you killed it Jamie. Well done!
Jamie, after all that hard work, I feel like I need to come over to your apartment to help with the dishes. You can relax with a glass of wine, and I can give you some baking tips.
I think it's time to move on to the next chef, Jamie, for your own sanity.
Heston blumenthal here he comes.
Bravo! Your sheer bravery in attempting this recipe was HUGE!!! I so enjoy every episode!
I'm not gonna lie I was getting Dexter vibes for a minute there. I admire the fact you go all in in these recipes. I confess if a food say sweet breads turn me off in theory and smell I would not be able to eat it all. So carry on. I love it.
I was just thinking how much this guy looks like Joe from “You” lmaoo
Nice, might knock this together when I get home from work tonight
I learned this great trick for mashed potatoes, which really changed my mashed potato game. It might seem obvious, but to me, it wasn't melt the butter and warm up the milk. I do it at the same time, but adding in the hot butter and warm milk ensures that your taters stay the same temp. I learned it from Andy Cooks. He said that is how restaurants make those smooth and silky mashed potatoes. The cold butter and milk siezes the hot taters and make it so you have to mash longer, resulting in tater glue.
I tried it one night, and I am making my potatoes like that from now on!
All of this was a long, winded way to say I think Jamie should have meleted his butter and warmed his cream before adding it to the whiz kid.
I was anxiously waiting for your video! I love your content! 🥰
Your final was surprisingly close! It was genuinely impressive, especially for such a convoluted recipe. I'm becoming more mentally prepared to try dishes I always thought I wouldn't. We'll see if I get adventurous the next time I have the opportunity.
Another good one in the books!
The raw chicken mousse cooked in just 12 minutes of being half submerged in water. That could go so wrong! Well done for pulling it off, balls of steel!
😂 Hello, bloopers, would love to see the bloopers 😂
Im here in the comment section just to verify if im the only one wondering if the chicken was raw!!!
I really think the chicken was supposed to be cooked to start. The text says to taste it for seasoning, for crying out loud. Jamie just ate so much raw chicken!
@@KB_2161 I think the bloopers would be 'poopers' after that raw chicken. Let's hope not!
@@BaglessUpright The recipe wasn't clear and Jamie sometimes skips a few instructions.I hope he wasn't on the can all night.
Last Christmas, I got my wife Made In white enamel cookware; a 9-piece set. She LOVES them! Made In is the best!!! So are your videos. I love to cook but not what you make. I live my chef-wanna-be vicariously through you. Keep it up!!
Seeing you do this . . . this is a dish that is prepared by an entire kitchen full of people. Not just one person. When you yawned, I was there with you.
In the past, I have watched your videos and thought “I should make that.” Not this time!! I absolutely love your videos and look forward to them every week.
This looks like a cookbook designed for reading and not for cooking, particularly with all the omissions. Though the omissions would be historically accurate - many early cookbooks from the 1800s omit lots of details so that chefs could still corner the fancy food market
The reason old cook books don't have a lot of details is because they assumed the people reading it knew how to cook things. It has nothing to do with chefs cornering the market.
@@nihlify depends on the age probably. In really old gardening books the gardeners did not only take away steps they even lied about how things where done atleast where I am in sweden, to protect their work. For example dipping a cutting from a green apple tree in blood to get an apple tree that grows red apples 😅 So I dont think its imposssible that chefs have done similar.
It's amazing to see how much you have learned since the beginning. ♥️
The detailed effort, hard work, and fun video editing you've put into this is incredible. I'm a fan now. Thank you!
I am so glad that you are bringing back these recipes from when we USED all of the food that we bought ..my Mom ALWAYS says that food back in the days when they ate tongue, feet, bones, that food tasted so much better and you NEVER had any waste…👍😀
Great job! The color of the sauce was because it did not reduce all the way. I'm a stickler for a good sauce and rarely use thickeners, that veal stock was not given it's due justice! Everything else was spot on.
Yes! He basically diluted the sauce by adding a thickener, it was such a shame seeing that after all the hard work.
These MPW recipes have been amazing! More please 🔥🔥🔥🔥🔥🔥
Thank you for cooking this!
Your result looking so good.
Impressed by the presentation on this one. Well done!
You did an amazing job! This recipe proves again, he doesn't care about whomever is attempting it or their results. I think the salmon dish is a unicorn. So glad you used your knowledge and skill to get through. You deserve the biggest glass of Hennessey or wine! Excellent video!!
I highly suggest showing the lemon tart recipe from this book, it is pretty simple and easy to make, even for novice in the kitchen (aside from the pastry, which can easily be substitute with a store bought crust), I don’t think I have ever come across any recipe that offered such spectacular flavor for so little effort, which makes it a perfect dish for any home cook!
Okay I’m back!
Thank you for making this video! That was a hell of a lot of work for 1 meal!
But in the usual Jamie style you pushed through to the end!
Well done Jamie!!! 😊
I’m so excited to see you doing this recipe. I’ve been fascinated by this dish since I saw a 1989 tv show featuring Marco on RUclips in 2008. I was studying to be a chef at culinary school at the time and seeing this british tv show from 1989 with a young, insanely brilliant Marco Pierre White cooking at the top of his game in Harvey’s was like.. I was addicted to it. Just blown away and obsessed with Marcos way of cooking. “To be a great chef all you have to do is a number of little things well”. It’s an absolute joy to watch you prepare this dish
Excited to see how this turns out!
2:15 Yes you are! Too stubborn to give up! And that's why i love your channel 🎉🎉🎉🎉🎉🎉
💯
Bravo 👏👏👏 how far you’ve come Jamie
What a beautifully plated rendition of the dish
No doubt we get laughs over your accidents and fudges but the wins are worth it
After soaking I always blanche my sweet breads in boiling salted water for a minute. Then straight into iced water before doing the clean up. Makes it so much easier to remove the membranes and sinews. Someone mentioned soaking them in milk, I've only ever done this with lambs kidneys and chicken livers, it certainly helps to draw out the blood and metallic taste from offal. Great effort on this recipe, might try it next time i've got foodie friends around for the weekend, will be easier with a team effort. You can always add a bay leaf or two to your blanching water, assuming you're not .....
😂
Hey Jamie, I've been enjoying your recent videos because of the degree of difficulty from, the dishes. I like that you challenge yourself and don't just settle for being a mediocre cook doing fairly easy dishes. If you don't mind hope you tackle more complicated recipes but only if you like it .
Your videos only reconfirm for me why I go OUT for fancy dinners ❤
That’s absolutely amazing ! Marco would be so proud of you 👍🏻
You're getting good at this :) I love your show. Watch all of them!
There are some videos I keep watching many times, especially when a skilled chef accomplishes his craftsmanship with ease. One of these videos is the one with Pierre Koffmann you showed. One other video is Jacques Pepin deboning a chicken… You are on your way! 🎉
This is one of the those recipes that you have to wonder how someone even came up with it, lol. "I have some pigs feet just laying around. I know what will go great with that! Chicken mousse and sweet breads". Just wow, lol. But well done sir! You are certainly a brave soul.
Recipes like this usually come from the need to use every part of the animal
That was awesome Jamie! Great job. I thought yours looked spot on.
I have so much respect for this man. Keep up the great work ❤
Chicken legs are the bit from the ankle to hip - same as yours. Thigh and drumstick together. Normal description in the UK. 😊
Bravo! And very brave. You have the heart of a mountaineer, but I’m glad you keep your challenges for the kitchen. Thank you!
You are incredible!! Thank you for being you!
Honestly such a cool viedo and a recipe I wanted to see made step by step for a while now.
19:44 I'll tell you right now. The winery lost a batch of sherry and instead of running it through the pan again they just let it turn into vinegar. Very smart. Running the pan is crazy expensive.
god i love this show
You nailed this one, omg. This is such a classic Marco dish.
Great episode! Thanks for your hard work. What a challenge & your dish looked delicious.
Never would I ever make this, but hat's off to you for diving in to this complicated recipe!
A pint is a pound the world around... Easy way to remember 2 cups equals a pound... FYI
Love your videos
Your a hoot 😁
Or around 500 gms
The thing you’re blitzing with cream is mousseline, and you normally cook off a drop to taste for seasoning.
When you wrap the pigs feet, use cling film instead as you can get the roll tighter and have a better end product.
Also start your potatoes for mash in cold water then bring up to the boil, as a general rule for anything grown beneath the ground.
Anybody who says “you won’t make it look like that picture because it’s photo magic” are paying a hilarious compliment to people like Marco. At his restaurants food hits your table photo worthy. It’s not photo trickery. It’s just proper plating 😂
This is my dream dish hehe! Since Pierre Koffman retired, I dont think its available anywhere? However, they do have stuffed piggs trotter in a couple of places here in Paris and they are great
This turned out really well! Proud of you Jamie, thanks for taking the risk on this recipe.
Simple and earthy😂. You did a great job, Jamie. I love watching you cook❤️✌️🌼
You've done a brilliant job on this dish Jamie. I have a really old first edition of White Heat and have done the salmon and over the weekend I made the Lemon Tart. Came out much better than I expected. I have a lot of failures in the kitchen but highly recommend going with the Lemon Tart for your next Marco challange. Back in the 90s he was the epitome of cool and such a talented chef. Great work again mate. Looking forward to more Marco videos..!
Jamie's visible mental breakdown manifesting at 16 minutes when he starts to laugh at his "offal" joke...😂
Thank you so much for the heads up to skip ahead. (because I legit took advantage of that.)
Congrats on the Marco recipe comeback! You did awesome!
first video i think ive seen of yours, what an interesting journey!
Everything is better when I hear those words "I'm not driving".
chicken legs is a common way to describe them in the UK and I thought self self-explanatory! lol
Quite an inspiring video, mate. Will reconsider attempting this one now!
Never watched your channel before but love the bowls dropping from the ceiling and your obsession with making this dish something iv heard my late father mention. I’m not sure I’ll ever bother making myself but I’ll hunt it down if someone is going too make have a great week x
Of all the things you've tackled... Chicken Legs confused you?
One of my father's favorite snacks was pickled pigs' feet. I couldn't even handle the smell.
Both of my parents adored them. There was always a large jar in the fridge.
@mariagordanier3404 Lithuanian?? I loved the dark rye bread spread with butter. It had the consistency of cake, but was delicious either buttered or dipped into a mug of hot chocolate. Better than chocolate covered pretzels!!
I am enjoying watching you cook these recipes from a book I have no desire to try!
Marco is my favourite chef, despite what people think of his temperament I find comfort in his consistence and direct nature as an autist it's really refreshing to be told directly without dancing around feelings. I would love to meet Marco, I've tried to learn as much from watching him as I can