Summary:
In this video, the presenter reminisces about his childhood and family while preparing classic British dishes. He starts by making homemade spicy baked beans with potato cakes for breakfast. The beans are cooked with pancetta, chili, garlic, onions, sugar, cider vinegar, and Worcestershire sauce, then simmered with haricot beans. The potato cakes are made from mashed potatoes mixed with flour and butter, fried until crispy. For lunch, he prepares fish fingers using pollock, coated in seasoned flour, egg wash, and breadcrumbs with dill. The fish fingers are pan-fried until crispy and served in a chip butty with oven-baked chips made from desiree potatoes. For dessert, the presenter and his mom make a steamed date pudding with butterscotch sauce. The pudding is made with flour, orange zest, brown sugar, treacle, eggs, milk, and dates, steamed for two hours. The butterscotch sauce is made by melting butter, brown sugar, golden syrup, salt, and vanilla seeds, then stirring in cream until thickened. Throughout the video, the presenter emphasizes the importance of using fresh and flavorful ingredients and shares childhood memories related to the dishes.
Here are the key facts extracted from the text:
1. The narrator's home includes a kitchen and family members named Tilly, Jack, Holly, and Tana.
2. The narrator emphasizes the simplicity of home cooking, which should be easy and fast.
3. The narrator mentions that their cooking journey started at the age of 17 and that food has been instrumental in their life.
4. The narrator plans to update childhood dishes in the series, starting with breakfast.
5. The first updated childhood dish mentioned is baked beans with potato cakes for breakfast.
6. The narrator uses pancetta, chili, garlic, onions, brown sugar, cider vinegar, and Worcestershire sauce in their baked beans.
7. They also add Haricot beans to the baked beans.
8. The potato cakes are made by mixing flour and butter with leftover mashed potatoes.
9. The potato cakes are fried until crispy.
10. The narrator mentions their love for beans on toast.
11. The second childhood dish is fish fingers and a chip butty for lunch.
12. The narrator uses pollock for the fish fingers and Desiree potatoes for the chips.
13. They emphasize the importance of using different potato types for various dishes.
14. The chips are oven-baked after blanching.
15. The fish fingers are coated with flour, egg wash, and breadcrumbs with dill.
16. The fish fingers are pan-fried in butter.
17. The chip butty is assembled with thick crusty bread.
18. The narrator recalls their childhood love for steamed date pudding with butterscotch sauce for dessert.
19. The pudding is steamed for two hours.
20. The butterscotch sauce is made with butter, brown sugar, golden syrup, salt, vanilla seeds, and cream.
21. The sauce can be kept in the fridge for a week.
22. The narrator's favorite childhood main course is shepherd's pie.
23. They stress the importance of browning the minced meat for flavor.
24. Leeks and onions are used as vegetables in the shepherd's pie.
25. The narrator describes that the meat should have color to avoid a greasy and cheap appearance.