I love how Marco always uses ordinary, normal things that anybody could get in his tutorial, like the Knorr® Lamb Stockcube™ made with carefully selected herbs and spices for just over one pound in your local grocery store. *Knorr, life can be delicious*
@@MRios1128 I'm sold, I love Knorr products. Their variety of products from powders to liquids provides a great foundation to almost any dish! At home, or while camping and barbecuing, Knorr rings the flavor - omg I'm doing it too. Someone help me I can't stop promoting - Knorr, now that's delicious
Can we appreciate how he never breaks a sentence or puts hmm, ahhh or even any sound when he pauses? He deserves much more views than other chatter cooks.!!!
I don’t think he’s too concerned who’s watching these videos as a former holder of 3 Michelin stars with 5 red knives and forks and gave it all up to live his life
why hasn't this got more likes? I have the same dream too, but it ends with Marco rubbing two Knorr stock cubes on his nipples and whispering "it's your choice" to me.
As a truck driver, and not the greatest at preparing culinary cuisine, I can relate to this Chef because, not does he keep things simple but, he is teaching basic concepts in cooking that I am learning from. I've boosted my confidence in the kitchen ten fold because of Chef MPW and the Knorr products work. I believe he wouldn't endorse them if they didn't. And, before you go knocking the man, do a little background check on his life and you'll understand that giving back is who he is and what he's all about!
Very well said. I agree with your viewpoint. Are his lessons simple? I used his Beef Bourguignon technique/method for altering a simple beef stew I was making. I watched his video carefully because you must see how hot the pans are and how much he is reducing the liquid. I made some substitutions because I didn't have every exact ingredient. The stew was fantastic and had layer after layer of flavor. I felt, at 74, that I was actually cooking for the first time rather than simply following a recipe. That's what Marco White teaches in many of these Knorr demonstrations. Btw, he said, in an off-hand remark, the best mashed potatoes are baked not boiled. And added as an aside to put salt in when wrapped. Well, he was right. The salt drew out the liquid from the potatoes creating an intense potatoe flavor.
Doesn’t matter if you collect the bins or perform brain surgery, anyone can mess up food. MPW has made this so super accessible for everyone. All the best on your culinary journey mate :)
Damn I could watch Marco cook all day long. There's just something about him that makes you want to watch. Even through the lens of a camera he commands your respect for his ability and knowledge as a chef. Doesn't matter if it's basic dishes like this which are zero challenge for Marco, he has that swagger and aura about him. A true master
I started using Knorr stock cubes and the soft buillion to make a paste that I rub on meats before I sear them off. Their products are great and I'm really glad these videos exist. All because MPW was nice enough to show me how. Thank you chef, and I hope they paid you handsomely!
Notice how he keeps saying "it's your choice"? He is hinting to us that you don't have to use the goddamn stock cube. Marco would never sell out. Hes been warning us silently all this time.
yeah all the haters keep mention that stock cube, what i think is, did they even have brain ? this is just youtube video and those kind of people always show here for no reason.
It's as if people forget these recipes are posted on knorrs websites just like any other damn food product company. Marco is a fantastic chef and no doubt one of the best but people act as though he can't make money any other way than in a restaurants kitchen.
All these chefs are fantastic- including the unheard of’s , they produce some brilliant food and methods . My faves : Marco Pierre white (I worked in one of his kitchens 20 years ago ) And Keith floyd .
Totally disagree that Chef “sold out”., All these Chefs.. Ramsay, Oliver,, they have RUclips channels catering to FAMILY recipes.. I’m pretty certain, Chef is qualified to make “Stock.. lol He’s showing some nice dishes, that are simplified- that’s all. Get off your high horse.. I think it’s grand Chef is willing to do these, regardless of whether he’s promoting a bullion cube.. Don’t use it- your choice. Lighten up and enjoy
DevInvest for reals, all other chefs use stocks when they cook at home, only difference is they don’t mention what company’s brand they are using. Look at Gordon, he was busted with using canned crabs and Shit but nobody flips Shit.
I agree. Mr. White is showing us some great recipes. If you don't like the fact that he uses Stock Cubes, just leave them out of the dish and use good old salt and pepper.
I feel for the guy behind the camera who Marco focuses on instead of looking in the camera. That guy must be terrified. If he breaks eye contact at any time he'll get a face full of approx 1.2l of hot lamp stock
Chef White, You are a great and legendary chef. I have prepared a lot of your recipes and as a result, I have become quite the celebrity among my family and friends. Your videos are short and straight to the point. Also, Im a fan of the knorr stockpot cubes.Thanks for sharing.
Marco looks like a prof in his videos, i mean how his presentation, his way to cook dishes very simple. He doesn't need to show off weird recipes with weird ingredients and he doesn't season olive oil onto olive oil, salt and pepper onto salt and pepper.
No one in this comment section has an idea of the stressful enviroment in the kitchen. When a chef comes home, he does not cook a phenomenal dinner, no, he cooks something simple yet tasteful
Jeff There is a clear hierarchy in the vegetable world...carrots are too far down the chain to warrant credit in the recipie...its harsh but it's just the way things are.
Jonas Bulota And now for the sauce, 30 Knorr Fish Stock Pots dissolved in 300 Liters of orange juice. And a little bit of Thyme for flavour. Did I mention it was a Knorr Thyme Stock Pot and not actual Thyme? Now put it in the oven again for another 2 years at exactly 3215 Fahrenheit.
Marcos’ techniques have elevated my cooking to a whole other level. The Knorr stock cubes/pots are also an amazing addition to the kitchen as well for reasons we all know and love.
Who's this "we" you speak of? I drove down the street, screaming at people, "Are you aware of the amazing additions of Knorr stock cubes slash pots?" Nobody said yes. In fact, some of them just held up their middle finger.
I'd love to believe you were sitting at home, browsing RUclips cooking video comments, maybe having a snack of your own. Something like a cheese sandwich and a Gatorade. Maybe some fuckin' Goldfish if you were feeling a lil aquatic that day. Then you stumbled across this little gem in the rough, and before you knew it, you were walking in the garage, throwing open your car door, hopping in, realizing you got in the back seat by accident, and you have a 2-door Ford Escort so how the fuck...NVM. You got yourself situated, and peeled out into the night to go find your some hard hitting mother fuckin' facts my dude. Respect.
Nicklaus Books for home cooking I use knorr stock cubes as well. I don’t want to cook at home like I’m at work. It does the job wonderfully and I have his recipes and once again simplicity is the best just like sir Marco teaches.
I work in kitchens and yea we use stuff like Knorr just to season stews and other braised dishes like that so it's not uncommon for professional kitchens to use convenience products
It's a cheap seasoning that takes no effort. That's what Marco is trying to advertise. Anyone can make decent dishes at home with Knorr. I'm sure Marco would never eat this shit anyways nor ever use it at his restaurants.
Imagine asking him for directions? Lol he’s say “first go down approx 3 blocks then turn left, either walk across the street or stay on the block it’s your choice really and then you’ll see the library pretty simple!!! make sure to drink some water approx 200 mills and rehydrate and be sure to mix in a stock pot... beef? or lamb? choice is yours!!!”
I just made a chicken pie without using knorr stockpot and now Marco is standing outside my door and won't leave. Edit: 6 months have passed, I still haven't dared to open the blinds.
Some people really don’t appreciate how bloody good of a chef Marco actually is! Just gets abused for promoting knorr stock pots! So what he’s getting paid for it
Don't care how many stars he achieved in his illustrious career - whilst it will taste great, that is not a meat and potato pie. It is a stew topped with pastry at best.
Yes just make a paste with a little olive oil and a lamb cube then rub it all over another 2kilo of lamb cubes . Seal them and then add water mixed with 2 more lamb stochk pots add 22 whole Csrrots and 3 kilo of whole potatoes ... You dont have to have pastry on your pie its up to you.. you can leave it off ... There you go a wonderful simple meal for 2 .
Mr Master Chef Marco Pierre White probably does it already or def sumthing better than I EVER could but I'd also use the shortcut pastry trimmings for like a thin bread stick or bite size pieces to sop up the Gravy/ Sauce from the plate. 🤗😁
To be fair when I think of a pie I picture the filling fully encased in pastry as apposed to a tub full of stew and lid of pasty on top- but eh each to their own
He has not sold out for me, he s got to make Money somehow, I wish i could make Money like this. By the way he is a great Chef and i love watching cooking on RUclips, i learn so much. Plus i dont think he cares what People say About him.
Wish I would have money to buy a couple of two Le Creuset iron pots. My mother was french, so there were two of these at home when I was a child, before Le Creuset was known out of France, became fancy and became so expensive.
My mum made pies with pastry all around, even cottage and shepherds pies had pastry on the bottom/sides and potato on the top, this looks more like a casserole with a pastry top
thought this looked shocking, the sauce seemed watery, and pastry over a glass dish seems wrong, and the depth of the dish as well. Hmmm its your choice
Why using stock cubes is to sell yourself out? Who cares whether the stock was prepared in-house over a sleepless night, bought in the store as a liquid, or came from a cube? It all about how to cook. Appreciate the master and appreciate the "its your choice" directive, because that is what makes the difference between someone who understands cooking and understands why he is adding things and how much he/she needs from ones that follow the written formula and still mess up the dish
@@catlee8064 I would bake the bottom crust first and then put the filling in so it stays crispy and doesnt go as soggy as the top crust cooks in the oven
1:25 - My Roux is a Brown Roux because I'm making a Stew. How many Carrots did I use? I only used Two. If you don't Whisk the Butter then the Sauce will turn to Glue, and you'll be picking up the Phone again, to order Vindaloo! Now I'm gonna tell you, that this Pie is far from new, and if you don't use the Knorr Stock, I will Choke you til your Blue! If the Dish goes wrong I'll just blame it on the Crew, They'll be scraping all their Innards off the Bottom of my Shoe! Now I've got a living to make and I'm sure that you do too... But Bollocks to this Lamb, I'm off to make a Fucking Brew!
Looks lovely but considering he made a fresh homemade lamb gravy from scratch using flour and a roux base it seems still a bit too runny? A bit thicker for me if I’m honest but just a bit.
![[Reupload] Marco Pierre White's Recipe for Boeuf Bourguignon with Wild Mushrooms](http://i.ytimg.com/vi/MOzD_G_onpI/mqdefault.jpg)
"First thing, a little butter."
**CLANG**
a little butter...
all stores are out of butter
MY SIDES LMAO
I love how Marco always uses ordinary, normal things that anybody could get in his tutorial, like the Knorr® Lamb Stockcube™ made with carefully selected herbs and spices for just over one pound in your local grocery store. *Knorr, life can be delicious*
You a salesman?
@@MRios1128 I'm sold, I love Knorr products. Their variety of products from powders to liquids provides a great foundation to almost any dish! At home, or while camping and barbecuing, Knorr rings the flavor - omg I'm doing it too. Someone help me I can't stop promoting - Knorr, now that's delicious
@@Underbottom.Sandydown You are the salesman lol
It's your choice!
corrige cela: essuyer l'amertume
Can we appreciate how he never breaks a sentence or puts hmm, ahhh or even any sound when he pauses?
He deserves much more views than other chatter cooks.!!!
Alpha males know what to say
No. This is useless. He's not even trying
I don’t think he’s too concerned who’s watching these videos as a former holder of 3 Michelin stars with 5 red knives and forks and gave it all up to live his life
@@jrgen9645 'cause he's a world renowned chef and you're salty af 🙃
That's good and all but any credit he gets for that is balanced out by the disgusting fact that he is a supporter of the Tories.
If I'm being really honest, it was my choice to enjoy this this video approx 8/10.
As you can see, this comment was quite popular
@宇宙不思議な I would say that 5/10 is a fairly poor rating .. then again, reality is often disappointing.
To watch this video, you'll need: a phone, RUclips, and one chicken stock pot.
Mother nature is the true artist.
@@mrbump28 🍻
Had that dream again last night where a huge Knorr stockpot is chasing me.
why hasn't this got more likes? I have the same dream too, but it ends with Marco rubbing two Knorr stock cubes on his nipples and whispering "it's your choice" to me.
Joss Ryan lol you earned my like
It was your choice to run
lmao
@@JossRyan1991 at least marco was not dressed like and pretending to be a 🐖
As a truck driver, and not the greatest at preparing culinary cuisine, I can relate to this Chef because, not does he keep things simple but, he is teaching basic concepts in cooking that I am learning from. I've boosted my confidence in the kitchen ten fold because of Chef MPW and the Knorr products work. I believe he wouldn't endorse them if they didn't. And, before you go knocking the man, do a little background check on his life and you'll understand that giving back is who he is and what he's all about!
Very well said. I agree with your viewpoint. Are his lessons simple? I used his Beef Bourguignon technique/method for altering a simple beef stew I was making. I watched his video carefully because you must see how hot the pans are and how much he is reducing the liquid. I made some substitutions because I didn't have every exact ingredient. The stew was fantastic and had layer after layer of flavor. I felt, at 74, that I was actually cooking for the first time rather than simply following a recipe. That's what Marco White teaches in many of these Knorr demonstrations. Btw, he said, in an off-hand remark, the best mashed potatoes are baked not boiled. And added as an aside to put salt in when wrapped. Well, he was right. The salt drew out the liquid from the potatoes creating an intense potatoe flavor.
Doesn’t matter if you collect the bins or perform brain surgery, anyone can mess up food. MPW has made this so super accessible for everyone. All the best on your culinary journey mate :)
Whether the Knorr products work is up to you; it’s your choice.
Damn I could watch Marco cook all day long. There's just something about him that makes you want to watch. Even through the lens of a camera he commands your respect for his ability and knowledge as a chef. Doesn't matter if it's basic dishes like this which are zero challenge for Marco, he has that swagger and aura about him. A true master
Serves two. Me and the drunk version.
@le Hoarderz Al-Shekelsteins yeah that just wasn't funny in the slightest, I feel a bit embarrassed for you to be honest.
Stop ganging up on him, hes not strong enough
I started using Knorr stock cubes and the soft buillion to make a paste that I rub on meats before I sear them off. Their products are great and I'm really glad these videos exist. All because MPW was nice enough to show me how. Thank you chef, and I hope they paid you handsomely!
Oh im sure they did my good sir
It's your choice.
@@anderseriksson6445 the timing you made me laugh
I did the same, I like using them
Thanks non-affiliated Marco Pierre White's marketing team..
(forgets to turn mic-off).. "Please Knorr, put the gun down, I said the words"
Laughed so hard when he slapped the butter into the pan
Same 😂
Sean Chou same here lol
I think is a reference to his old series; he tossed a huge slab of butter to caramelize some onions for a calf liver dish.
This bad boy can fit so many knorr stock cubes in it
hahahah me too, ' just a little'...
Notice how he keeps saying "it's your choice"? He is hinting to us that you don't have to use the goddamn stock cube. Marco would never sell out. Hes been warning us silently all this time.
yeah all the haters keep mention that stock cube, what i think is, did they even have brain ? this is just youtube video and those kind of people always show here for no reason.
It's as if people forget these recipes are posted on knorrs websites just like any other damn food product company. Marco is a fantastic chef and no doubt one of the best but people act as though he can't make money any other way than in a restaurants kitchen.
But he does use stock cubes, in his restaurants even! There's footage of him as a young man cooking at his restaurant and he uses cubes for seasoning.
How is promoting stock cubes a sell out? LOL
AHHAHAHAHAHHAHHAHAHAHAHHAHAHAHAHAHHAHAHAHAAHA
All these chefs are fantastic- including the unheard of’s , they produce some brilliant food and methods .
My faves :
Marco Pierre white (I worked in one of his kitchens 20 years ago )
And Keith floyd .
Totally disagree that Chef “sold out”.,
All these Chefs.. Ramsay, Oliver,, they have RUclips channels catering to FAMILY recipes..
I’m pretty certain, Chef is qualified to make “Stock.. lol
He’s showing some nice dishes, that are simplified- that’s all.
Get off your high horse..
I think it’s grand Chef is willing to do these, regardless of whether he’s promoting a bullion cube..
Don’t use it- your choice.
Lighten up and enjoy
DevInvest I Agree with you.All he is doing is adding flavour it's not like he's warming up a ready meal.
DevInvest for reals, all other chefs use stocks when they cook at home, only difference is they don’t mention what company’s brand they are using. Look at Gordon, he was busted with using canned crabs and Shit but nobody flips Shit.
I agree. Mr. White is showing us some great recipes. If you don't like the fact that he uses Stock Cubes, just leave them out of the dish and use good old salt and pepper.
He even refused to tell people he was cooking when he wasn’t in his restaurants unlike Ramsay or Oliver or just about every other chef ever
DevInvest yes get off the high horses ppl.
"My roux is a brown roux, because I'm making a stew". Marco is spitting fire lyrics there.
I feel for the guy behind the camera who Marco focuses on instead of looking in the camera. That guy must be terrified. If he breaks eye contact at any time he'll get a face full of approx 1.2l of hot lamp stock
Lol
Gotta watch that lamp…
That would be his choice if we are honest
Mmm lamp stock
I use a Knorr lamp stockpot for self defense.
Chef White, You are a great and legendary chef. I have prepared a lot of your recipes and as a result, I have become quite the celebrity among my family and friends. Your videos are short and straight to the point. Also, Im a fan of the knorr stockpot cubes.Thanks for sharing.
Marco Pierre White: "My mother was an Italian stockpot"
I'm blown away, how simple, how elegant.
It worked guys... all these Marco Pierre White videos I watched ironically... but yesterday I bought a package of stock pots!!!
He is one of the best chefs for simple rustic food. He encourages you to do it your own way. He is really inspirational.
I love the action shot of the butter smashing into the pan. Very satisfying.
Marco looks like a prof in his videos, i mean how his presentation, his way to cook dishes very simple. He doesn't need to show off weird recipes with weird ingredients and he doesn't season olive oil onto olive oil, salt and pepper onto salt and pepper.
Thank you for displaying the ingredients
No one in this comment section has an idea of the stressful enviroment in the kitchen. When a chef comes home, he does not cook a phenomenal dinner, no, he cooks something simple yet tasteful
Why isn't this called "meat, potato, and carrot" pie? What did the carrots do to anybody to not get recognized?
Jeff fucking carrots
He got what he deserved
Fuck the carrots, you want carrots getting recognized, then get over to Bugs Fuckin Bunny's page
Jeff
There is a clear hierarchy in the vegetable world...carrots are too far down the chain to warrant credit in the recipie...its harsh but it's just the way things are.
Aksing all the tough questions, I see.
It's garnish
I didn’t like the addition of the recipe breakdown at the beginning because I’ve always been under the impression it’s my choice.
follow the recipe or don't its your choice
Lmao
At least he's giving you choices, ain't it?
Can you make a stock cube pie?
Abnsdllnnlosnfd Ingredients needed: 100 Knorr Lamb Stock Pots. In the oven for 3 days, With shortcrust pastry garnished with undissolved Stock pots.
Shadsy The Hedgehog lmao dead
Jonas Bulota And now for the sauce, 30 Knorr Fish Stock Pots dissolved in 300 Liters of orange juice. And a little bit of Thyme for flavour. Did I mention it was a Knorr Thyme Stock Pot and not actual Thyme? Now put it in the oven again for another 2 years at exactly 3215 Fahrenheit.
@@PLANDerLinde99 I'm dead.
Your choice
Marcos’ techniques have elevated my cooking to a whole other level. The Knorr stock cubes/pots are also an amazing addition to the kitchen as well for reasons we all know and love.
Who's this "we" you speak of? I drove down the street, screaming at people, "Are you aware of the amazing additions of Knorr stock cubes slash pots?" Nobody said yes. In fact, some of them just held up their middle finger.
I'd love to believe you were sitting at home, browsing RUclips cooking video comments, maybe having a snack of your own. Something like a cheese sandwich and a Gatorade. Maybe some fuckin' Goldfish if you were feeling a lil aquatic that day. Then you stumbled across this little gem in the rough, and before you knew it, you were walking in the garage, throwing open your car door, hopping in, realizing you got in the back seat by accident, and you have a 2-door Ford Escort so how the fuck...NVM. You got yourself situated, and peeled out into the night to go find your some hard hitting mother fuckin' facts my dude. Respect.
Nicklaus Books for home cooking I use knorr stock cubes as well. I don’t want to cook at home like I’m at work. It does the job wonderfully and I have his recipes and once again simplicity is the best just like sir Marco teaches.
@@ShifT818 "feeling a lil aquatic" that got a laugh out of me, nice.
@@Sgt_Glory my horrid take at a Theo von impression but thanks.
I feel uncomfortable when a pie doesn't have pastry on the bottom
Oh god thank you its not just me then
Theres nothing wrong with stock cubes. Its just another seasoning like salt and pepper. All u wanna be chefs commenting on here just talking crap
I work in kitchens and yea we use stuff like Knorr just to season stews and other braised dishes like that so it's not uncommon for professional kitchens to use convenience products
"there are no rules in the kitchen" -marco (i can't remember the vid where he said that)
It's a cheap seasoning that takes no effort. That's what Marco is trying to advertise. Anyone can make decent dishes at home with Knorr. I'm sure Marco would never eat this shit anyways nor ever use it at his restaurants.
You say wannabe chefs.. That's correct because real chefs don't use bull shit Knorr. It's a cancer cube. Salt, monosodium glutamate, hydrolyzed soy/corn/wheat gluten protein, hydrogenated cottonseed oil, beef fat, dehydrated vegetables (onions, carrots, parsley), beef extract, water, guar gum, colour, autolyzed yeast extract, disodium guanylate, disodium inosinate, spices, tartaric acid, citric acid, hydrogenated soybean oil and sulphites. May contain traces of milk ingredients.
NUTRITION INFORMATION
@Ryan Bugden oh ya enlighten me?
You HAVE to use stock pot or it wouldnt work....But its your choice!
"First thing, a little butter"
*Slams down 1/2 stick of butter at over the speed of light and splits our dimension in half*
Is that really a pie? Looks more like a hearty soup with a pie crust on top ...
ikr.
i’d still eat it
It’s the pie crust on top that makes it, errr, a pie.
That’s the British way, they also call all desserts pudding
I do not understand the purpose of these british "pies". They do not encase the food it's just a lid of crust on top of the container...
That sauce looks amazing. Need to make it.
So if I simply put a dough blanket on top of my food it's now a pie.
Yes. It's that easy. Looking forward to seeing your feature on Kitchen Nightmares soon.
@@advocate_of_HAKAI wow
yeah
Everything MPW cooks is a work of art
Imagine asking him for directions? Lol he’s say “first go down approx 3 blocks then turn left, either walk across the street or stay on the block it’s your choice really and then you’ll see the library pretty simple!!! make sure to drink some water approx 200 mills and rehydrate and be sure to mix in a stock pot... beef? or lamb? choice is yours!!!”
Nathan Kennedy the most underapreciated comment of all time. Got me laughin super hard😂😂😂
I just made a chicken pie without using knorr stockpot and now Marco is standing outside my door and won't leave.
Edit: 6 months have passed, I still haven't dared to open the blinds.
Where are my 17 kingfish?!
Chef Marco, Ur a genius.
0:44 just a little butter *throws in a block the size of Switzerland*
I dont care what you say hes a wizard he wasnt stirring his roux and it didnt burn. Thats not how shit works unless you're a wizard
Very quick, very simple
his recipes are something i can make not just watch on youtube
I could honestly watch these videos for approx 24/7
I could listen to him list off ingredients all day.
Akiba Voorhees dude I know. If I were a billionaire I’d hire him to narrate my life
Whilst pointing at everything with a knife
It sounds like every ingredient was individually recorded ;) you can hear splicing. "Marco lets do take-12 on butter please."
The master at work... simply the best!
Some people really don’t appreciate how bloody good of a chef Marco actually is! Just gets abused for promoting knorr stock pots! So what he’s getting paid for it
But do I eat the glass too? He seasoned it so well...
Idk man...my knorr cubes didn't crumble like that...either my grocery carries stale ones or he has the grip strength of thor.
Marco
God of Knorr stock cubes
Making it rain flavor
Don't care how many stars he achieved in his illustrious career - whilst it will taste great, that is not a meat and potato pie. It is a stew topped with pastry at best.
What do you make the bread on top for?
Does it enhance the flavour?
The British, masters of understatement: A LITTLE BUTTER. Love it.
This seems pretty straightforward so i might give it a go in future .
What is it with brits and pie dish. It looks like a lot work to make food you can just eat as it is meat potato pot.
He really slapped that butter in 😂
I really like these recipes they all taste great
Stew with a pastry lid on top
absolutely Wonderfull meal. cheers
I'd rather just skip the pie crust part and eat it as a delicious soup/casserole.
Like Marco said, it's your choice
@@Samizouza hahaha
would milk taste better for gravy? not water?
You can choose not to use those stockpots, your choice.
Yes just make a paste with a little olive oil and a lamb cube then rub it all over another 2kilo of lamb cubes . Seal them and then add water mixed with 2 more lamb stochk pots add 22 whole Csrrots and 3 kilo of whole potatoes ... You dont have to have pastry on your pie its up to you.. you can leave it off ... There you go a wonderful simple meal for 2 .
你tm真是个人才。
@@amhowaye1605 媽的，朕是始皇帝。能不有才？
Mr Master Chef Marco Pierre White probably does it already or def sumthing better than I EVER could but I'd also use the shortcut pastry trimmings for like a thin bread stick or bite size pieces to sop up the Gravy/ Sauce from the plate. 🤗😁
To be fair when I think of a pie I picture the filling fully encased in pastry as apposed to a tub full of stew and lid of pasty on top- but eh each to their own
As Marco says, “it’s your choice”
I tend to agree with you there.
Much better with an insulated thick pastry I think - who am I to argue with the top chef!!!
Nice attempt Marco - 😘
Will definitely be having a go at this one
Gary Barnes go on
Knorr: "It puts the Knorr Stock Pot into the recipe, or else it gets the hose again."
Pierre White: "Yes Sir, sorry Sir."
Then again, using the Knorr Stock Pot or getting the hose is your choice. There is no real recipe.
Little bit of butter: CLONK
That butter slap unbelievably awesome haha
I must admit that pie looked very tasty
My rue is a brown rue because I’m making stew
Marco Knorrs what he done there spitting bars
He has not sold out for me, he s got to make Money somehow, I wish i could make Money like this. By the way he is a great Chef and i love watching cooking on RUclips, i learn so much. Plus i dont think he cares what People say About him.
Stock pots are to Marco Pierre. What Liquid White is to Bob Ross.
I'd call it a stock cube pie with meat & potato flavor..
What was the point of making a roux if he didn't reduce the sauce at all? The end result is still thin as water
Wish I would have money to buy a couple of two Le Creuset iron pots.
My mother was french, so there were two of these at home when I was a child, before Le Creuset was known out of France, became fancy and became so expensive.
I bought knorr products after watching these videos and It worked good. What can I say
I'm sure a pie is meat/ contents fully encased in pastry or am i missing something?
My mum made pies with pastry all around, even cottage and shepherds pies had pastry on the bottom/sides and potato on the top, this looks more like a casserole with a pastry top
This is still a pie. Look at shepherd's pie. That one doesn't even have pastry.
Top Man
Cracking Pie
Loads of gravy n Henderson's Relish ❤️
Nice recipe. Normally do one like this with beef skirt. But think ill give lamb neck a try after watching this. Looks good.
thought this looked shocking, the sauce seemed watery, and pastry over a glass dish seems wrong, and the depth of the dish as well. Hmmm its your choice
I'm jealous as hell of that black matte dutch oven.
What can I use as a substitute for the Knorr stock cubes please?
Better than Bouillon paste is fantastic. Or replace the water at the beginning with a good store bought low sodium chicken stock.
Why using stock cubes is to sell yourself out? Who cares whether the stock was prepared in-house over a sleepless night, bought in the store as a liquid, or came from a cube? It all about how to cook. Appreciate the master and appreciate the "its your choice" directive, because that is what makes the difference between someone who understands cooking and understands why he is adding things and how much he/she needs from ones that follow the written formula and still mess up the dish
i keep watching all these, then watch them all over again - its not fair , i should be getting on with other stuff x
gonna need a glass cutter to slice that pie up marc
Haha
Lol
I use the pots a lot at work far better than the old paste pots and cubes
Love it!
Just like his mum and my mum used to make it. It’s a northern thing 😊. Luvverlee
I'd cut the veggies and meat up a little smaller and put it In a pie dish with a bottom crust aswell as a top crust
the stock would make the bottom crust soggy....never liked a soggy bottom!
@@catlee8064 I would bake the bottom crust first and then put the filling in so it stays crispy and doesnt go as soggy as the top crust cooks in the oven
"A little Butter" LOL
Let it chill in the fridge whilst still piping hot?
This looks amazing!
By t
L Luatipg
1:25 - My Roux is a Brown Roux because I'm making a Stew. How many Carrots did I use? I only used Two. If you don't Whisk the Butter then the Sauce will turn to Glue, and you'll be picking up the Phone again, to order Vindaloo! Now I'm gonna tell you, that this Pie is far from new, and if you don't use the Knorr Stock, I will Choke you til your Blue! If the Dish goes wrong I'll just blame it on the Crew, They'll be scraping all their Innards off the Bottom of my Shoe! Now I've got a living to make and I'm sure that you do too... But Bollocks to this Lamb, I'm off to make a Fucking Brew!
The LOL Factory Round of applause for you, sir.
I need to know how long it took you to come up with this.
I read it with a Sheakspear style
MC WHITE
He then drank 1000mls of wine and felt like he had the flu.
Lovely!
"A generous skirt" is something that'll stay with me forever.
Nothing wrong with stock cubes they give a great flavour
Looks lovely but considering he made a fresh homemade lamb gravy from scratch using flour and a roux base it seems still a bit too runny? A bit thicker for me if I’m honest but just a bit.
these dishes tend to be reheated and if the gravy isn't a bit runny it'll be too thick by the next leftover meal
whats the brown souce?
Who else was waiting for him to open that beauty up?
As you can see, I put knorr stock pots in my hair