I've found that every single recipe I've used from here, combined with the ingredients, exact quantities, along with the excellent teaching methods used, have enabled me to make these recipes as good as what are shown in the video's and they are totally delicious too. Thanks mate, another one to have a go at and thoroughly enjoy.
Hey John, your shirt matches your bowl! Just an observation haha. I make my sauce somewhat like this - I learned from my Italian mother in law. She uses Crushed Tomatoes (dont know if you can get them in the UK) and a whole head of garlic. She adds sugar and leaves the sauce to cook for a couple of hours, adding a little water to keep topping it up. This deepens the flavor. As well as adding other meat - usually italian sausages. The meatballs get added in the final 30 mins or they fall apart. For her meatballs, she lets a loaf of french bread sit for days to go rock hard and then soaks it in water. Then breaks it all up (discarding the crust) and adds it to her meatballs with enough Parmesan/Romano to turn the mixture white! Also adds a whole head of garlic to her meatballs, plus sugar!
This is the best you tube cooking channel love all your recipes this is definitely on the the dinner table tomorrow with your pizza recipe and I'm also adding garlic bread love love your videos chef john👍💛👌🌷💛
John, your videos are some of the best on RUclips! They are always clear and in very good order without excessive commentary. Makes me wonder if you are or were an educator or trainer. Keep up the excellent work. Thanks!
Chef.. running our family catering business for many years Alan, now retired, my son and daughter in law now run the business, very successfully too. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Alan.
Thanks Billy 👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
Hi ya, John. Just come back from my stay in South Shields. I’ve totally fallen in love with it up there. Fantastic people, beautiful countryside and great pubs and restaurants. Oh, I’m excited to share; upon your recommendation for the Bamix, I treated myself to one. WOW! I’m blown away by this beautiful piece of kit. Thank You so much for the suggestion. I hope you and your family are well? Fab video, as always. I’m making pork and chorizo meatballs for our tea with homemade tomato sauce. I have an abundance of fresh vine tomatoes that need using, so I’ll be roasting those off with a bulb of garlic for the base. Take care, my Dear. Lovely to “see” you. x
Thank you, and wishing you a very Merry Christmas my friend. Here is my latest video recipe. Christmas Mincemeat pies profoodhomemade.com/christmas-mincemeat-pies/ Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Thank you for your wonderful channel. I have stopped buying bread and have now made bread using your recipes for two months. Today I am trying your pizza and tomato sauce recipes.
This is much the way I make it (often!) except I saute the onions and garlic briefly before adding them to the mince, and I add some minced anchovy. Herbes de Provence is a good herb mix (if you like the taste of fennel and lavender). Thanks, John!
I m happy to note that your serving of sauce is not drowning the pasta. My mom's parents were from Italy and my Nonnie would have given you a big hug for your sauce and the meatballs! I miss her dearly for her funny accent, good food and love.
As always a pleasure to watch, I make my sauce practically the same way you do but with the addition of tomato puree, gives a real depth of flavour, and a glass of red wine. Love your meatball recipe too. Apparently if you chuck a bit of cooked spaghetti at the the tiled wall and it sticks it's cooked, LOL
This sauce is absolutely fantastic, my family thought it was store bought. I think I’m going to make this in bulk and can it so I’ll have some always ready for whatever pasta dish I want to use it in. It’s also a great marinara dipping sauce.
Your pizza dough recipe is amazing, I baked it and I had a great time with my husband, he is so crazy to eat a homemade pizza. Thank you so much for teaching us.
Thanks for watching Irene, much appreciated. There are many! many! more quicker and easier bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
One question: if you don't mind, what spaghetti pasta do you use? is there much of a huge difference between cheap value packs of spaghetti and the higher priced name brands?
I made this recipe today John and the ciabatta rolls, all turned out really well, very busy day but so worth it, my husband absolutely loved it, thank you for taking the time to do these well instructed videos, have bought your cook book, when is the next one coming out
Thanks again for watching Bernadene, much appreciated. Thanks for getting the book, I'm aiming for 1 per year Bernadene, but it takes a while to produce, as I do it all myself, that's the research,writing,photography,graphic designs, everything.
Dear John, I watched quite a few of your videos and I am impressed with your clear speech and methodical explanation of your techniques. I firmly believe that you would be a terrific culinary school instructor. Respectfully yours, L.G. Zullo
Great video again John,I do it slightly different but that’s what makes cooking fun. Pork&beef mince & some grated Parmesan for meatball mix For sauce a glug of red wine Also sometimes do it all the that way and put it in a baking tray in the oven with mozzarella on top and give 25-30 minutes at 200c
I do the same, but I also add 1 -2 teaspoons of Worcestershire sauce and about 1/4 cup of ketchup, of chile sauce). Thank you for a lovely recipe! ( Don’t tell anyone, but I like thinly cold meatball sandwiches even more. And I especially like the nicely warmed meatball subs ( with a scoop of sauce on top.! )..""………………got to run !…….hungry !
Very nice recipe John I am a new fan of your cooking videos 😋 The only comment I can say for this recipe is I never add olive oil or any type of oil to the pot of water that I boil my pasta in, if you cook your pasta in boiling water until al dente it will never stick together. By adding oil to the pasta water it stops the beautiful pasta sauce sticking to your pasta and coating it properly. Thanks again John for another wonderful recipe. 👍
Thanks for watching Noonie, much appreciated. Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
You can't please everyone all of the time . I tend to ignore Negativity and stay positive.😁👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Thanks for watching Gigi, much appreciated. I hope you try my GF bread recipe here ruclips.net/video/h6JSrU4nf18/видео.html Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Great recipe John. I like to soak my breadcrumbs in milk for a bit before squeezing them out and adding them to the meat mixture. It makes the meatballs as tender as butter. Thanks for another great recipe.
Here in the U.K. I prefer making this with home chopped ground meat because the normal mince meat sold in supermarkets tastes horrible! Also to make the meatballs more succulent I use bread soaked in milk and one egg. Everything else I do is the same as John.
I'm late this week John,but this is a big hit for me. Look so forward to serving this LOVELY meal at my table. BLESS YOU for sharing such WONDERFUL recipes. Thanking you.
My Mother made THE BEST MEATBALLS. However, yours look very much like hers. I am eager to try your recipe and present them to Mum since she no longer cooks. Thank you dearly for your wonderful demonstration.
Thanks for watching Jan, much appreciated. If I keep pleasing and teaching people like you, then I'll go as long as I can :o) I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck thanks again.
I love your videos. Every single one. Can you do how to make juicy roasted or baked chicken? Mine always comes out dry : ( Can't wait to make your strawberry jam as well as the french baguettes. Much love from New York!
Thanks for watching Amanda, much appreciated. If you can get yourself a packet of those Baco clear plastic roasting bags, you can get different sizes for turkey and chicken, bung the chicken in the bag seal with the provided tag, ( follow the instructions) get it into a pre heated oven 180 celsius that's 360 fahrenheit for 90 minutes, no baisting comes out extremely moist, use the juices that collects in the bag to make the sauce or gravy, remove the fat from the juice first. Hope this helps Amanda.😄
Thanks for watching Kelly, much appreciated. Been a self employed chef/cook for many years, mainly catering for the elderly, now retired, due to ill health, hence time to do the videos. Our son and daughter in law now run the family business, and doing very well. Thanks for the interest. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Kelly.
John, I commend you for using a beaten egg rather than plopping an egg on top of the meat. It only takes a few seconds and significantly reduces the chance of overmixing. A trick I picked up when combining seasoning and binders into ground meat is to use a heavy duty three or four tined fork to fluff it all together. Conventional hand mixing tends to pack the meat, producing density instead of a tender ball or patty. A fork provides a gentler method of incorporating ingredients.
Hey John, I'm with your wife....two thumbs up. This looks like Christmas dinner to me; red, green and delicious. May I ask, did you ever have a small part in one of the midsomer mystery episodes? Watching a rerun my ears were drawn to the screen. Maybe the accent is similar to the area in which you live. Thanks for the pizza and meatball recipe. Best I have ever had.
You're very welcome Maralyn. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Hi john. Recently subscribed to you after doing your beef stew with dumplings and baking a cob of which both were amazing. Ive never managed to get a nice, soft and light bread until I followed your recipe. Quick question, do you ever make fresh pasta. Ive been doing it for a while now and find it quite easy and tastes so much better than dried. Thanks again for your videos 👍
Hey John your an amazing chef and you have taught me so much about making bread and I'm great full which if your interested I would like to give you some pizza tricks I think you would like I started making pizza at 16 I'm now 57 grew up in NYC I come from a 100% Sicilian family and my mom God bless her has written 13 Cook books and till this day at 84 yrs old spends every day in the kitchen and I consider my father 87 the luckiest man alive if ur interested get back to me and we will figure out how to communicate if not God bless you and thanks
Thank you for another wonderful video Chef John xx Am I right in thinking the meatballs and sauce recipes are what you use for your pizza from scratch topping?
Yes it is. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Love all your videos and am planning to make the pizzas this weekend. I wonder if passata instead of chopped tomatoes would be better in the sauce - or would it be too thin for the pizza base?
Can't see why not. Thanks for watching my friend. My latest video recipe Fruit Scones. ruclips.net/video/djJmpchr4tA/видео.html Also here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
John another good one, next time try using a pound of ground meat I half a pound of ground veal and a half a pound of ground pork to making meatballs just try that and see how it comes out another good meal John thank you
Mr. John. I am a new subscriber. I enjoy watching and learning from the videos you post. Thank you for sharing your delicious recipes with us... Instead of using the crushed tomato why not use tomato sauce or puree?
Thanks for watching and subscribing Lisa, much appreciated. Sauce and puree, are too concentrated (thick) canned chopped (not crushed) tomatoes have the ideal consistency.
@@JohnKirkwoodProFoodHomemade I cannot wait to try this recipe. I'll make a video of it and post it to my RUclips channel if that's okay with you Mr. John?
Thanks for the tip Kathleen. And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
Yes you can. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
I'm guessing the egg is to bind the meatball ingredients together, John; is there a substitute that one can use instead of an egg? The finished product looks divine. I know my Uncle will love it. Many thanks. :)
Nice sauce John , but I would add a couple of twists, in the sauce put in some of your parmesan as its cooking . The garlic I do a garlic sauce which go’s like this . Four cloves of garlic , cored boiled for a minute four times equal parts virgin olive oil , pasta water( for the starch) . In blender with the garlic .. sieve it . You then have an emulsion , chop fresh parsley and mix with the sauce .. took me a couple of go’s to get it right , very simple . Have a go at that one John and my Rhubarb is sprouting early this year ... so special request rhubarb crumble would you do one and show us how to custard from scratch ... apologies for rambling on im on a night shift ...
John Kirkwood cheers John ill have a look once ive finished nights . The garlic recipe I found on an Italian recipe site , took me a few go’s to work out what to do , but its clever . The idea is just to make the garlic milder , then make an emulsion and then chop the parsley in at the last moment as you bring it together ... just don’t moan at me if you get garlic burps .
Mate, me and the wife have been living in Italy for the past few years, and we wanted to give you a tip. Never add oil to the pasta water, because it will prevent the sauce from sticking to the pasta! If that's what you want, then, of course it's OK! :)
An amazing video as usual! I was wondering if you could please try help me. Im 13, and i love cheese, but i have a lymphatic problem which doesnt allow me to eat fat or anything fatty (such as cream.) otherwise i get sick. So i was wondering if you could maybe try make a fat free yellow cheese- or even a low fat, so that i could copy it. I understand if its too difficult.
Thanks for watching chalkboard writer chalk, much appreciated. Very kind, thank you 😃😉👍. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
if you finish the noodles in the sauce its much more effective at delivering flavor as the sauce will soak into the noodles. Overall its a better method than spooning it over top.
I guess the current fad is to use a bit of the water used to boil the pasta in the sauce, to help thicken the sauce. What are your thoughts on this practice? But on a general note, I love your videos and recipes, and you're a great educator!
Just a question about the meatballs John. I was always taught that overhandling the meat led to a tough and chewy meatball. So the ingredients should be gently mixed in until just incorporated. But I see that you recommend almost a kneading of the meat for a good 3-4 minutes. Do you not see any toughness from this?
Thanks for watching Tube Watcher, much appreciated. No. Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Cheers Mark, thanks for the advise my friend, I'll definitely try it as I have a plant pot on my office window sill with huge basil, parsley, and mint plants growing quite happily :o)
hi john. this may sound silly but can you taste the garlic or is it not to over powering as i hate the stuff but know it can make dishes better without tasting of garlic, many thanks.
Hi Samira, I have brought my Cottage loaf video forward and will be posting it in a couple of days, and as you were the most recent to request it, would you like me to give you a quick mention for the request, It will only be a very short passage at the start of the video, no problem if you do not agree. It's just something new I'm trying out, to involve my viewers. Kind regards John.
Hello! I want to make these today, but I only have ground meat that is 20% fat vs the 15% fat called for in the recipe. Any corrections or additions to account for the fattier meatballs? Thanks
No, They should be fine. Thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
Hi John, I am interested to know why *question - you chose straight dry bread crumbs vs. panade for these meatballs?* My experience is panade, but what is yours? Also, I have searched your videos, but do not find any "home-made" pasta recipes - Are there any and I am just not finding them or is this something that you chose not to make a video of (yet)?" (no judgement, just checking). "Feed Me!" Algorithm | Scouts Out - b
Absolutely Ian, It will last a good week in the refrigerator. Just keep it covered. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Hello Chef John, I have only just recently discovered your channel, and I have to say I am quite impressed. The only thing I would have to say is that I would love to one day meet the face behind your soothing voice. Many thanks for your great recipes.
Thanks for watching Tiger Lilly. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉 I'm losing track.
Thanks for watching Annie, much appreciated. Good tip if you like Bay leaf ;o) I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Annie.
This is fast becoming my favorite food channel. :)
Thanks Alexander, much appreciated my friend.
👍👍
Mine to
Simply the best, brilliant and so easy to follow. Very professional allround.
Mine too 👍
Another excellent recipe, my Thai family absolutely loved it. Thanks John
I've found that every single recipe I've used from here, combined with the ingredients, exact quantities, along with the excellent teaching methods used, have enabled me to make these recipes as good as what are shown in the video's and they are totally delicious too. Thanks mate, another one to have a go at and thoroughly enjoy.
Thanks again Keith mate.
Swiss spaghetti is the best. Preferably harvested from the tree on April the first.
That old April fool take me back on the BBC. .
Hey John, your shirt matches your bowl! Just an observation haha. I make my sauce somewhat like this - I learned from my Italian mother in law. She uses Crushed Tomatoes (dont know if you can get them in the UK) and a whole head of garlic. She adds sugar and leaves the sauce to cook for a couple of hours, adding a little water to keep topping it up. This deepens the flavor. As well as adding other meat - usually italian sausages. The meatballs get added in the final 30 mins or they fall apart. For her meatballs, she lets a loaf of french bread sit for days to go rock hard and then soaks it in water. Then breaks it all up (discarding the crust) and adds it to her meatballs with enough Parmesan/Romano to turn the mixture white! Also adds a whole head of garlic to her meatballs, plus sugar!
Interesting, thanks again for watching.
Oh yeah...You can bet I'll be giving this a try soon. Thank you for posting.
Thanks for watching my friend.
Thanks so much for another great video and recipe, John!
Thanks Dustin.
Great!
I'm italian and this is one of the best versions of " Spaghetti e polpette " seen on youtube . 👌
Thanks for watching much appreciated.
I made this tonight. FANTASTIC!!! Thank you for posting.
My pleasure. Thanks for watching my friend.
Thank you for all these wonderful recipes. You make them so easy to understand. I can spend hours just looking at them. Can't wait to try them all!
Very kind Suzanne, hope you enjoy the recipe.
Thank you John again....yes I do learn a lot from your videos, thank you for sharing
Thanks again Sham, much appreciated
John.....you’re videos will be a legacy for years to come for cooking noobs such as myself. Thank you 👍
Thank sagain for watching Niknoks , you're very kind my friend.
This is the best you tube cooking channel love all your recipes this is definitely on the the dinner table tomorrow with your pizza recipe and I'm also adding garlic bread love love your videos chef john👍💛👌🌷💛
Thanks again for watching buddy. 👍😉
Another wonderful delicious recipe and video, thank you John!
Thanks again BigRed.
I recommended your chanel to my friends, I want them to enjoy your recipes as much as I do . thank you
Cheers bud.
Another fine video, thank you John.
Cheers Nicholas.
John, your videos are some of the best on RUclips! They are always clear and in very good order without excessive commentary. Makes me wonder if you are or were an educator or trainer. Keep up the excellent work. Thanks!
Chef.. running our family catering business for many years Alan, now retired, my son and daughter in law now run the business, very successfully too. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Alan.
Thank you for sharing this. Can't wait to make this for my self and family!
Thanks again Juelda as always much appreciated.
could watch these videos all day.. cheeres john.
Very kind my friend.
Good job John ! Looks 👍
Thanks Billy 👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Pasta dough. profoodhomemade.com/homemade-pasta-dough/
Thanks, I am going to try this today,, I have never thought it would be so easy,
Hope you enjoy it Peter.
Hi John another successful recipe tried and tested. Tastes fab and full of flavour. Just what id been looking for for ages. Thanks:)
Nice job my friend, I love this sauce too.
Thank you for sharing this recipe Chef John. It looks delicious and I'm going to try it.
You are very welcome Joan.
Hi ya, John. Just come back from my stay in South Shields. I’ve totally fallen in love with it up there. Fantastic people, beautiful countryside and great pubs and restaurants. Oh, I’m excited to share; upon your recommendation for the Bamix, I treated myself to one. WOW! I’m blown away by this beautiful piece of kit. Thank You so much for the suggestion. I hope you and your family are well? Fab video, as always. I’m making pork and chorizo meatballs for our tea with homemade tomato sauce. I have an abundance of fresh vine tomatoes that need using, so I’ll be roasting those off with a bulb of garlic for the base. Take care, my Dear. Lovely to “see” you. x
Brilliant! so pleased you had a wonderful time. And your tea sounds delicious😋😋. Take care Mally and happy cooking my friend.
100% wholemeal loaf coming soon :o)
I'm really hungry now!! Looks delicious!!
Thanks Kevin.
Another tasty recipe which I will be trying,what a clever way to portion out the meatballs thanks John as always amazing 😍
Thanks Jade.
Merry Christmas to you Mr. Kirkwood, happy new year too!
Thank you, and wishing you a very Merry Christmas my friend. Here is my latest video recipe. Christmas Mincemeat pies profoodhomemade.com/christmas-mincemeat-pies/
Also with Christmas only around the corner please check out my Christmas playlist. Wonderfully easy recipes to help you through the big day. ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Another mouth-watering masterpiece, another challenge for me. much appreciated Chef K! 👏
Thanks again, much appreciated.
John,you are amazing, all my favourite recipes x
Thanks again for watching Anne, you're very kind.
Thank you for your wonderful channel. I have stopped buying bread and have now made bread using your recipes for two months. Today I am trying your pizza and tomato sauce recipes.
Thanks for watching my friend, very kind. .
This is much the way I make it (often!) except I saute the onions and garlic briefly before adding them to the mince, and I add some minced anchovy. Herbes de Provence is a good herb mix (if you like the taste of fennel and lavender). Thanks, John!
I m happy to note that your serving of sauce is not drowning the pasta. My mom's parents were from Italy and my Nonnie would have given you a big hug for your sauce and the meatballs! I miss her dearly for her funny accent, good food and love.
Thanks again for watching May, I'm pleased your Grandmother would have approved, 👍😃😉
As always a pleasure to watch, I make my sauce practically the same way you do but with the addition of tomato puree, gives a real depth of flavour, and a glass of red wine. Love your meatball recipe too. Apparently if you chuck a bit of cooked spaghetti at the the tiled wall and it sticks it's cooked, LOL
Sounds good Pete. 🎅🤶👍😃😉
This sauce is absolutely fantastic, my family thought it was store bought. I think I’m going to make this in bulk and can it so I’ll have some always ready for whatever pasta dish I want to use it in. It’s also a great marinara dipping sauce.
Great idea David.
Your pizza dough recipe is amazing, I baked it and I had a great time with my husband, he is so crazy to eat a homemade pizza.
Thank you so much for teaching us.
Thanks again for watching samira, much appreciated. Pleased you enjoyed the recipe 😉.
I have to be at work early tomorrow . . . but, now I have to go watch the Parmesan video. Thanks John. 😆❤️😆❤️. Can’t wait to try the meatball recipe.
🤣😂🤣👍 Sorry Patrick.
Thank you very much 👍👍
You're very welcome Judy.
I’m hooked on your video’s..thumbs up before u start 👍
Thanks Connie, much appreciated. Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Wow! Yummy yummy my favorite. Thanks for the recipe and stay safe.
Thanks for watching Irene, much appreciated. There are many! many! more quicker and easier bread recipes on the channel, checkout my bread making playlist here ruclips.net/p/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V
Looks delicious John. The weekend is here so great chance to make for tomorrow's lunch.
Thanks Jimmy, good luck with the recipe.
What can I say? FANTASTIC! As always - well done once again
Thanks again Gary, much appreciated mate.
One question: if you don't mind, what spaghetti pasta do you use? is there much of a huge difference between cheap value packs of spaghetti and the higher priced name brands?
Love your channel John.
I appreciate that JJ.
I made this recipe today John and the ciabatta rolls, all turned out really well, very busy day but so worth it, my husband absolutely loved it, thank you for taking the time to do these well instructed videos, have bought your cook book, when is the next one coming out
Thanks again for watching Bernadene, much appreciated.
Thanks for getting the book, I'm aiming for 1 per year Bernadene, but it takes a while to produce, as I do it all myself, that's the research,writing,photography,graphic designs, everything.
I'll have to make this for my mom. Looks super yummy .
Thanks again Clair, much appreciated, good luck and I hope your Mum enjoys the recipe.
Dear John, I watched quite a few of your videos and I am impressed with your clear speech and methodical explanation of your techniques. I firmly believe that you would be a terrific culinary school instructor. Respectfully yours, L.G. Zullo
Thanks fopr watching LZ. In a way I have been a teacher, I have taught all of my staff over the years.
Great video again John,I do it slightly different but that’s what makes cooking fun.
Pork&beef mince & some grated Parmesan for meatball mix
For sauce a glug of red wine
Also sometimes do it all the that way and put it in a baking tray in the oven with mozzarella on top and give 25-30 minutes at 200c
Cheers once again Simon mate, much appreciated.
love the way you match the music to what your cooking,lol.
Thanks again Ian, your very kind comments are most welcome my friend and thanks again for watching.
I do the same, but I also add 1 -2 teaspoons of Worcestershire sauce and about 1/4 cup of ketchup, of chile sauce). Thank you for a lovely recipe! ( Don’t tell anyone, but I like thinly cold meatball sandwiches even more. And I especially like the nicely warmed meatball subs ( with a scoop of sauce on top.! )..""………………got to run !…….hungry !
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Very nice recipe John I am a new fan of your cooking videos 😋 The only comment I can say for this recipe is I never add olive oil or any type of oil to the pot of water that I boil my pasta in, if you cook your pasta in boiling water until al dente it will never stick together. By adding oil to the pasta water it stops the beautiful pasta sauce sticking to your pasta and coating it properly. Thanks again John for another wonderful recipe. 👍
Thanks for watching Noonie, much appreciated.
Please check out my Christmas Playlist ruclips.net/p/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Making this tomorrow ❤️
Good luck, if you have any problems let me know, I'll get back to you as soon as possible. Very low fat Fries recipe, coming soon.
THANK YOU JOHN
Thanks again Annette, much appreciated.
Who gave thumbs down to this video? It's really good! Thanks John!
You can't please everyone all of the time . I tend to ignore Negativity and stay positive.😁👍 Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
I love your channel and I will be trying these recipes in glutenfree
Thanks for watching Gigi, much appreciated. I hope you try my GF bread recipe here ruclips.net/video/h6JSrU4nf18/видео.html
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
Great recipe John. I like to soak my breadcrumbs in milk for a bit before squeezing them out and adding them to the meat mixture. It makes the meatballs as tender as butter. Thanks for another great recipe.
Thanks again, much appreciated.
Looks lovely but I was surprised you didn’t deglaze the frying pan for the flavour. The only cooking channel I watch. Superb.
Thanks for watching, much appreciated.
Here in the U.K. I prefer making this with home chopped ground meat because the normal mince meat sold in supermarkets tastes horrible! Also to make the meatballs more succulent I use bread soaked in milk and one egg. Everything else I do is the same as John.
Thanks for watching my friend, much appreciated.
I'm late this week John,but this is a big hit for me. Look so forward to serving this LOVELY meal at my table. BLESS YOU for sharing such WONDERFUL recipes. Thanking you.
Thanks again Patricia.
You are so WELCOME dear John. THANK YOU for EVERY PRECIOUS VIDEO . TREASURES EACH AND EVERY ONE.. HAPPY FIRST OF MAY TO ALL. BLESSINGS.
Same to you Patrica, it's coments like yours that keep me going with these videos. :o)
LOVE RULES XXX
;o)
Thx My Good Sir. 😊
Thanks again for watching Mike.
I'm hungry now, Thank you, John and Ten Thumbs up from me :-))
😁 Thanks again Joe.
My Mother made THE BEST MEATBALLS. However, yours look very much like hers. I am eager to try your recipe and present them to Mum since she no longer cooks. Thank you dearly for your wonderful demonstration.
Your very welcome and I hope your Mum enjoys my recipe.
Oh , the ciabatta with the meatballs and mozzarella would be the business :)
Spot on there Jax, we have that on a regular basis, and it's fun to do..
I hope you will carry on for many years, super channel
Thanks for watching Jan, much appreciated. If I keep pleasing and teaching people like you, then I'll go as long as I can :o)
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck thanks again.
I love your videos. Every single one. Can you do how to make juicy roasted or baked chicken? Mine always comes out dry : ( Can't wait to make your strawberry jam as well as the french baguettes. Much love from New York!
Thanks for watching Amanda, much appreciated. If you can get yourself a packet of those Baco clear plastic roasting bags, you can get different sizes for turkey and chicken, bung the chicken in the bag seal with the provided tag, ( follow the instructions) get it into a pre heated oven 180 celsius that's 360 fahrenheit for 90 minutes, no baisting comes out extremely moist, use the juices that collects in the bag to make the sauce or gravy, remove the fat from the juice first. Hope this helps Amanda.😄
Absolutely delicious!! Would you mind telling me how you began to love cooking and where you’ve worked with food in the past?
Thanks for watching Kelly, much appreciated. Been a self employed chef/cook for many years, mainly catering for the elderly, now retired, due to ill health, hence time to do the videos. Our son and daughter in law now run the family business, and doing very well. Thanks for the interest. I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Kelly.
John, I commend you for using a beaten egg rather than plopping an egg on top of the meat. It only takes a few seconds and significantly reduces the chance of overmixing. A trick I picked up when combining seasoning and binders into ground meat is to use a heavy duty three or four tined fork to fluff it all together. Conventional hand mixing tends to pack the meat, producing density instead of a tender ball or patty. A fork provides a gentler method of incorporating ingredients.
Thanks for watching my friend msr.
@@JohnKirkwoodProFoodHomemade ......much appreciate your acknowledgement. 👍
Hey John, I'm with your wife....two thumbs up. This looks like Christmas dinner to me; red, green and delicious. May I ask, did you ever have a small part in one of the midsomer mystery episodes? Watching a rerun my ears were drawn to the screen. Maybe the accent is similar to the area in which you live. Thanks for the pizza and meatball recipe. Best I have ever had.
You're very welcome Maralyn. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
Super
Thanks for watching much appreciated.
I had to close my eyes when I saw that metal spatula going into the Teflon pan... The burger looks delicious! Very similar to meatloaf
Thanks again Mark buddy.
Hi john. Recently subscribed to you after doing your beef stew with dumplings and baking a cob of which both were amazing. Ive never managed to get a nice, soft and light bread until I followed your recipe. Quick question, do you ever make fresh pasta. Ive been doing it for a while now and find it quite easy and tastes so much better than dried. Thanks again for your videos 👍
It's not something I've done a lot of in the past but I do have a machiong and will try out a video in the near future.
Hey John your an amazing chef and you have taught me so much about making bread and I'm great full which if your interested I would like to give you some pizza tricks I think you would like I started making pizza at 16 I'm now 57 grew up in NYC I come from a 100% Sicilian family and my mom God bless her has written 13 Cook books and till this day at 84 yrs old spends every day in the kitchen and I consider my father 87 the luckiest man alive if ur interested get back to me and we will figure out how to communicate if not God bless you and thanks
Thank you so much. If you wish to send some suggestions, Please email them to enquiries@profoodhomemade.com
Thank you for another wonderful video Chef John xx Am I right in thinking the meatballs and sauce recipes are what you use for your pizza from scratch topping?
Yes it is. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Steak pasties profoodhomemade.com/steak-pasties/
Love all your videos and am planning to make the pizzas this weekend. I wonder if passata instead of chopped tomatoes would be better in the sauce - or would it be too thin for the pizza base?
Can't see why not. Thanks for watching my friend. My latest video recipe Fruit Scones. ruclips.net/video/djJmpchr4tA/видео.html
Also here is the ingredients list and full written method on the channels website, Fruit Scones. profoodhomemade.com/fruit-scones/
@@JohnKirkwoodProFoodHomemade every time I want to try something new I check out your channel first! The burger buns came out great!! :)
John you did it again you made my mouth water I love you baby keep up the good work
Thanks again Jennifer, and you keep up those fantastic reviews.
John another good one, next time try using a pound of ground meat I half a pound of ground veal and a half a pound of ground pork to making meatballs just try that and see how it comes out another good meal John thank you
Thanks Francis, I always mix my meats in my meatballs, usually pork and beef, but wanted to keep it simple for the video.
Mr. John. I am a new subscriber. I enjoy watching and learning from the videos you post. Thank you for sharing your delicious recipes with us... Instead of using the crushed tomato why not use tomato sauce or puree?
Thanks for watching and subscribing Lisa, much appreciated. Sauce and puree, are too concentrated (thick) canned chopped (not crushed) tomatoes have the ideal consistency.
@@JohnKirkwoodProFoodHomemade I cannot wait to try this recipe. I'll make a video of it and post it to my RUclips channel if that's okay with you Mr. John?
I can vouch for the parmesan recipe.
Cheers Nev. Wish I could send everyone a piece.
You already have. That's what the video is for, lol
Haha, cheers Nev, never thought of that.
Hey John, while cooking pasta, you do not have to put oil in the water because it does not do anything to prevent sticking
Thanks for the tip Kathleen. And thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Lasagne Beef profoodhomemade.com/lasagne/
@@JohnKirkwoodProFoodHomemade also, before plating just toss the pasta in some sauce to prevent clumping together
If people like it that way
Great recipe can I freeze it
Yes you can. Thanks for watching my friend. My latest video recipe Chicken Balti curry and Pilau rice. Here is the ingredients list and full written method on the channels website, Chicken Balti curry and Pilau rice. profoodhomemade.com/chicken-balti-curry-with-pilau-rice/
I'm guessing the egg is to bind the meatball ingredients together, John; is there a substitute that one can use instead of an egg? The finished product looks divine. I know my Uncle will love it. Many thanks. :)
Yeah it's the binding agent Laurie, add another 50g of bread crumbs, that should do it.
@@JohnKirkwoodProFoodHomemade Thanks. :)
Nice sauce John , but I would add a couple of twists, in the sauce put in some of your parmesan as its cooking . The garlic I do a garlic sauce which go’s like this . Four cloves of garlic , cored boiled for a minute four times equal parts virgin olive oil , pasta water( for the starch) . In blender with the garlic .. sieve it . You then have an emulsion , chop fresh parsley and mix with the sauce .. took me a couple of go’s to get it right , very simple . Have a go at that one John and my Rhubarb is sprouting early this year ... so special request rhubarb crumble would you do one and show us how to custard from scratch ... apologies for rambling on im on a night shift ...
Thanks for the garlic recipe Peter, the crumble and custard from scratch videos are already on the channel mate.
John Kirkwood cheers John ill have a look once ive finished nights . The garlic recipe I found on an Italian recipe site , took me a few go’s to work out what to do , but its clever . The idea is just to make the garlic milder , then make an emulsion and then chop the parsley in at the last moment as you bring it together ... just don’t moan at me if you get garlic burps .
😂🤣👍 I won't Peter.
Excellent channel John :)
Thanks Daniel much appreciated. Please like share and subscribe for more great video recipes. Have a great Christmas my friend 😉.
@@JohnKirkwoodProFoodHomemade Thanks mate, same to ypu :) could you do a chicken curry recipe sometime?
My customers used to say I make the best chicken curry on the planet 🤣😂. Yeah sure mate I'll put it on the list.👍
@@JohnKirkwoodProFoodHomemade haha looking forward ot it :)
Mate, me and the wife have been living in Italy for the past few years, and we wanted to give you a tip. Never add oil to the pasta water, because it will prevent the sauce from sticking to the pasta! If that's what you want, then, of course it's OK! :)
Thanks again for watching Alexandra, as always much appreciated.
It's a long standing myth that oil to water prevents sauce from sticking. The oil prevents boil-over but you should add it before the pasta.
Hi mate you well might live in Italy but I can tell you I follow these recipes to the letter and they as good as any restaurant food in fact perfect.
An amazing video as usual! I was wondering if you could please try help me. Im 13, and i love cheese, but i have a lymphatic problem which doesnt allow me to eat fat or anything fatty (such as cream.) otherwise i get sick. So i was wondering if you could maybe try make a fat free yellow cheese- or even a low fat, so that i could copy it. I understand if its too difficult.
Like your style John...nice and easy to understand cooking...my daughter says you also sound like Winnie the Pooh.
Thanks for watching chalkboard writer chalk, much appreciated. Very kind, thank you 😃😉👍.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
As this is your first comment, apologies if you have already subscribed, I'm losing track of names 👍😃😉
@@JohnKirkwoodProFoodHomemade already attempting cooking as we speak .trying the homemade chicken and mushroom pie...atb Steve(real name)
Cheers Steve.
if you finish the noodles in the sauce its much more effective at delivering flavor as the sauce will soak into the noodles. Overall its a better method than spooning it over top.
Thanks for watching Kellen, much appreciated. Noodles? 🤔👍😉 Please like share and subscribe for more great video recipes.
I guess the current fad is to use a bit of the water used to boil the pasta in the sauce, to help thicken the sauce. What are your thoughts on this practice? But on a general note, I love your videos and recipes, and you're a great educator!
Doesn't work Mark.
Just a question about the meatballs John. I was always taught that overhandling the meat led to a tough and chewy meatball. So the ingredients should be gently mixed in until just incorporated. But I see that you recommend almost a kneading of the meat for a good 3-4 minutes. Do you not see any toughness from this?
Thanks for watching Tube Watcher, much appreciated. No.
Please check out the rest of my channel and playlists for more great video recipes. ruclips.net/user/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Mr. John try some flat leaf italian parsley in your next meat ball recipe trust me
Cheers Mark, thanks for the advise my friend, I'll definitely try it as I have a plant pot on my office window sill with huge basil, parsley, and mint plants growing quite happily :o)
hi john. this may sound silly but can you taste the garlic or is it not to over powering as i hate the stuff but know it can make dishes better without tasting of garlic, many thanks.
Just leave the garlic out if you don't like it Ian.
Haven't heard anything from you in a couple of weeks, John. Hopefully you are on vacation and enjoying a break.
Yeah Ron, up to our necks in home improvements and decorating, will be back soon bud, thanks John.:)
I think parsley in there really adds something to a meatball
Thanks for watching my friend.
I'm watching the great British baking show S5 Ep3, do you have a video to how I can a classic cottage loaf ?
Thanks again for watching Samira, I am planning a video on making a cattage loaf very soon. 👍😉
Hi Samira,
I have brought my Cottage loaf video forward and will be posting it in a couple of days, and as you were the most recent to request it, would you like me to give you a quick mention for the request, It will only be a very short passage at the start of the video, no problem if you do not agree. It's just something new I'm trying out, to involve my viewers. Kind regards John.
Hello! I want to make these today, but I only have ground meat that is 20% fat vs the 15% fat called for in the recipe. Any corrections or additions to account for the fattier meatballs? Thanks
No, They should be fine.
Thanks for watching my friend. Here is my latest cake video recipe. You can find the ingredients list and full written method on my website, Coconut & Chocolate Snowball Cakes profoodhomemade.com/coconut-chocolate-snowball-cakes/
Thank you John!
Hi John, I am interested to know why *question - you chose straight dry bread crumbs vs. panade for these meatballs?* My experience is panade, but what is yours? Also, I have searched your videos, but do not find any "home-made" pasta recipes - Are there any and I am just not finding them or is this something that you chose not to make a video of (yet)?" (no judgement, just checking).
"Feed Me!" Algorithm | Scouts Out - b
I do make my own, just haven't got round to making a vid yet.
Can the sauce be made in advance & stored in the fridge? Making pizza for grandkids most weeks so it would be handy 🤔
Absolutely Ian, It will last a good week in the refrigerator. Just keep it covered. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
@@JohnKirkwoodProFoodHomemade thanks John making Calzone for grandkids today using mix of plain flour & vital wheat gluten. Keep up the good work
👍👍👍👍👍🇬🇧
Cheers Allen.
Hello Chef John, I have only just recently discovered your channel, and I have to say I am quite impressed. The only thing I would have to say is that I would love to one day meet the face behind your soothing voice. Many thanks for your great recipes.
Thanks for watching Tiger Lilly. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉 I'm losing track.
Whenever someone asks how much Parmesan I want grated on my spaghetti and meatballs, I answer Too Much.
👍🤣😉
ohhh gotta have a bay leaf while you're frying onions..
Thanks for watching Annie, much appreciated. Good tip if you like Bay leaf ;o) I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck and thanks again Annie.