Відео

Well... the European gourmet kitchen increased dramatically after Brexit...

I'm going to figure it's a sandwich for 2.

Looks awesome!! Perhaps my favorite hot sandwich, but then again there's so many...

People ewww when I say I make grilled cheese and Jelly sandwiches. Taste like a cheese danish.

I've had strawberry jams before with so much sugar that you couldn't even taste the fruit flavor anymore. I try to make little batches on the stove now and they keep a few weeks in the fridge.

Glad to be on track on things I will eat looks good 😊

Got home from Cancun my friend and was catching up on missed videos but unfortunately I won’t be making this one. Not a fan of liver I’m of the opinion that there is no difference between the oil filter in your car and liver the blood filter in your body. I figure anyone that would eat liver would enjoy their cars oil filter. Sorry I’m sure there are many that would enjoy this dish. This is the first thing that you have made that won’t be passing through my lips Cheers catch you in the next one

Wow, homemade potted beef, magic x

🤤

Part 2: is that your homemade bread? Whole meal? Is there a vid for that plz? Cheers!

It just gets better and better…Thank you Rik…

That looks so delicious.I remember Shipphams..(Bloater Paste,whatever that was )Crab Paste etc. Thank you I will definitely make this.

I did this and made a pear pie,it was delicious this young man has made my pastry making much easier.

Just made this and it really is delish.

I cook at our community Soup Kitchen. This dish will be added to our menu. It fits all the requirements for being reasonably priced to make, nutritious, comforting and tasty. Could add bacon, diced ham or sausages to it. Thank you for sharing this recipe and inspiring me!

Hi Rick what spices did you use when making potted beef .

Thanks Chef! I can’t find Bigga or any other marrow fat peas anywhere in the States…except on line for the same price as spot gold!!! This’ll be great…

yrman must have a defibulator in the kitchen chancing all that butter!

YUMMY IN MY TUMMY 😋

Nice , I grew up in the seventy's we used to have this regularly, my mother used to buy it from somewhere, probably the market or a corner shop back then. I remember the clarified butter on the top yum yum.

You eat one piece of that tosst and I will eat the other...😂

I need to buy some puff pastry

Best-lookong potted beef spread I've ever seen. From USA

Well what can I say....since my local restrant closed I've been trying to replicate there satay beef with little success. And watched many vids.i new about Jimmy's and tried it many times.not that good initially. Some I watched just put a spoon full in on its own as i was.that was the big mistake Then watched your vid,for me the key thing was the peanut butter no extra ground nuts just the butter and well I used oat milk. What a difference. Would say almost 100% ,just need to tame it down a little say half to three quarters of desert spoon of Jimmy's. Thanks buddy well done.im on the right track now....

This should be titled, for the American viewers, "Intro to Great British Food: Potted Beef". I'm very interested in this recipe because its something I've never tried and its blowing my mind. I wonder if vegetarians have hints on what substitutes for beef and is savory? Would it be some kind of mushroom? Yes please give us some variations on spreadables, including the fish pastes.

Nice one Rik ! I bought a nice descent sized piece of flank beef from my local farm shop , highly recommended by an elderly retired butcher business owner lady ,very forthright no nonsense Yorkshire woman who was standing in the cue must have come from miggy 😂 ! But I’m not sure of the best way to cook it , theirs a lot of fat on it , any suggestions ?

Marmite and vegemite are hard to come by here. Should I wait to make this until I can get it or is it ok to skip?

I used to make potted beef to sell in my shop, we won a prize for it. We always used shin beef and ox cheek with seven beef neck bones with plenty of of meat left on and a couple of marrow bone middles, then any beef/pork stock we had and water, we used a commercial caramelised salt and pepper seasoning, that was all, it was minced while still boiling hot and then reheated to boiling point before we potted it in 4oz clear plastic pots and painted lurpac butter on top and then a clip lid, we made lots!

I couldn't spot the list of spices Rik. Is there a printable recipe somewhere?

This looks so delicious! Little like scalloped potatoes minus the milk. Definitely going to be trying this recipe, so easy!

Lovely. Only ever had the spreads from out of jars from the supermarket. This is the first time I've seen a recipe for this. Didn't realise it was so easy to make. Nice one 👌😋

Salivating watching this 😋😋

Cor blige Rik I remember the ship hams paste when I was a kid mum and dad had eight mouths to feed and Sunday evening in summer mum always made a little salad and potted salmon and cucumber sandwiches, memory lane. I would love to try to make this, I'll let yu know how it goes, ta very much Rik.😃👍🏼👍🏼👍🏼

I had this a thousand times when I was a kid, but it always came out of a can. This is deluxe, I'll be making this someday. The pressure cooker technique is the plan. Another good one Rik :)

Oh my stars, that looks amazing!

I have never seen this before, it looks so good 😋

This looks so delicious but I think I heard my arteries groaning🤣.

Awesome thank you

Aww Rik that's awesome, do you reckon you could do some other flavours?

I am so going to try this!

I bloody loved potted beef when I was a kid. It came in cute white milk glass pots, which we used for the hamsters food and water

American, here... Okay, I have to confess to a guilty, lazy pleasure of eating canned corned beef hash, fried until somewhat crispy, then topped with fried eggs. It's always been satisfying enough -- and ridiculously simple -- so I never bothered making the hash from scratch. I just might have to get some corned beef and Colman's English mustard and give this a try. I've never given much thought to what seasonings (other than the obvious salt) went into the hash The mustard and Worcestershire sauce have my imagination going, now. (P.S. Rik, I hope that you have trashed that scratched Teflon pan. That's not good for you. Most, if not all, of those non-stick coatings are health hazards -- and using metal utensils on them makes things worse by loosening them up more quickly. Be safe.). As always, thanks for sharing.

That sounded a lot more crunchy than I expected. Townsends did a video on making this using 18th century methods. Looks a hell of a lot better than the canned "potted meat" we get in the states ... which I kinda like as its own thing.

YUM!!!!

Potted meat from the local butchers was a great meal in the 60's/70's , the days of tripe, cow heel, pigs trotters , boiled ham . .........nearly all gone now.!

Hi Rick thats looks amazing, I live in chesterfield and just to know and get to taste test the Sunderland family beef spread and can’t wait to try this recipe. Keep up the good work.

My gran loved this , north east Scotland Aberdeen was called potted heid ( head ) and I wouldn’t touch it cos I thought it really was a head 🤣 nice one Rik 👍

Delicious🤤👍😉

It’s strange Rik,as I watch all these minced meat dishes from the UK,I just don’t remember my Mother making them,and she cooked all the time as it was the late ‘40s,’50s,and the early ‘60s when I grew up.I remember she made keema curry with mince,that I loved,but that’s all I remember.I remember the Sunday joints,and eating the left overs cold with pickles,because I didn’t like the taste of reheated meat,I remember lots of fish,not fish,and chips,I remember stews,just not mince type dishes,yet they seem to be so popular,I wonder if my Mom just didn’t like mince.

I love potted beef but my arteries are weeping at all the butter... 😅