I love the commonsense way you have of just tearing off a chunk of the pastry you just made when the amount is too large for the selected dish! I'm also pleased that the moment I thought, "A little nutmeg would be just the thing now," you went right in with some. Yum!
@@j.e.m.7182 It's not just eggs in my opinion. Nutmeg improves so many things so much, it's no wonder that it was used so extensively in recipes in earlier periods.
Rick, I am putting on weight with your recipes but you know? I don't mind! Another cracking one. So I hope you are also writing a book? I would buy it in a heartbeat.
WOW I was excited to see that you had another video out today and I'll tell you what, I'm now to the point where I have to eat something when I'm watching your videos. Otherwise, I will be starving by the time the video is over because your dishes are just that incredibly appealing!!! I am making this!!! ❤ Another winner! Rik! Everybody please like and share his videos😊
I have lived in the Republic of Ireland for over 25 years I've never heard or been given this in restaurants or from my husbands family all the same it looked tasty 😊
Just when I think you can't top yourself, you go and do it! My mouth is watering too! Must make my way back to the British isles. In the meantime, we're thoroughly enjoying this taste odyssey! Thank you, sir!
Now tha's a strange sounding recipe, but it looks absolutely delicious. Knocks spots off of quiche with its generous proportion of bacon. Another great recipe to try without delay! 👍
This reminds me of my mum's cooking, we have this at dinner time with mash and baked beans. I called it a cheese & bacon quiche, I would eat the whole lot!
Been making this Rik but calling Egg & Bacon Quuiche. However, I like to put some sliced tomato on top with the cheese, it gives the tart an added juiciness when you eat it. Mashed tatties and some peas on the side or a nice serving of salad. The tart is as good cold as it is cold and doesn’t last long here in this household. Good straightforward fare.😊
I know you’ve done the retro dish called Steal Diane, but you never done Chicken Diane. What about an Australian take on these dishes called Steak Shiela? I know what you’re thinking…but many Australian dishes can be sublime. Steak Sheila makes any digger’s tummy rumble! Fillet steak set on a bed of creamy mashed potato: onions; garlic; mushrooms; brandy; parsley; cream; beef stock; mustard and Vegemite (available on eBay). Absolutely delicious, Cobber!
Oh my god Rik that is truly amazing and definitely knocks quiche lorraine right out of the park i would devour that with chips and Branston's beans 👍👍🥚🥓🥧🍟🥫
My mother always made that kind of pie crust - here in the USA it was known as never fail pie crust back in the day. She only made fruit pie but I can see how it would be great for savory as well. Also, she served it right from the pan - too much fuss to flip it over. 😉
I have eaten similar but it had potato as well. Alayer of bacon and onion, then a layer of sliced waxy potato, another layer of bacon and onion, the egg mixture was peppery with a good amount of sage then topped with chedder. Can not remember what it was called, some pouncy 1980's fake french BS, but it was good, well seasoned compared to the modern swill. Your pie looks pretty nice and light,. Thank you for the recipe we will give it a go and i'll have a crack at the potato one i remember as it has many common ingredents and stuff it up no doubt, Take care, God bless one and all.
I love quiche. But I never pre bake my crust because I leave it in the pie plate. Egg wash the bottom put half the cheese in then the veg and meat, top with rest of cheese and pour in the egg mixture. No soggy bottom. But I wouldn't dare tip It all out of the tin. Lol. Thanks Rik 💜
Somewhere a furrier maker rolled over in his grave and said thank goodness someone restored my beautiful piece of furniture. You know Dad is amazing and I'd often imagined that I can do something like that, but that is truly imagination😅 The patience it takes for that is incredible. And that piece of furniture now looks so beautiful. I really like it without the mirror as a sideboard. 😊
Cheers Rik, thanks for sharing another delicious recipe, this certainly has my mouth watering & will go on my must make list.👌 Meanwhile I’m just off to make myself a nice big bacon sandwich, as watching you cook up that bacon has put me right in the mood for some bacon (sadly don’t have enough left in the fridge to make this pie atm). Another new recipe that looks as though it might become a favourite! 👨🍳🥧😋
The Irish do have some great simple recipes don’t they Rik it’s how I make my quiches I will try the nutmeg next time though , I made my husband a crust less quiche in the air fryer a couple of nights ago ( because of his diet)it was nice but I did miss the pastry 😂thank you for another good one 😋Amanda xx
Made something similar to this by accident with the leftover pastry from making your corned beef and onion quiche (it was delicious). Only difference between my concoction and this one is I added a few cherry toms. I'm in Northern Ireland so I'll call mine an Ulster tart 😂
Not sure if it's Irish, my dad used to make this back in the late 60s for us and did others with sausages, we are Scottish. Dad no longer with us or mum now.😥
It is in the oven now and i know my wife will complain with every mouthful how fatenning it is but she will still empty the plate . Seriously this is like a once a month treat for old folks that are overweight.
@@tmtb80 😂😂😂you are %100 correct. I paid $24 for 2-1/2lbs of frozen back bacon at the local brit shop. And i cured a few loins but i miss the whole rasher tail end.🥰😘
Hi Nick, shortcrust pastry I've always known to be 50/50 fat to flour, but I notice your fat is always a tiny bit under. ( So small an amount I can't see it would make any difference ) but I'm just asking why because I'm curious why you do it.
Because I have a recipe that works every time no fail - in any country I work in. Full explanation on pastry ua-cam.com/video/zisAWUUBolc/v-deo.html Thank you. Best, Rik
In the description. If you aren’t watching in the UA-cam app open it upon UA-cam then press the word “ more”. Scroll down and the recipe is there. Thank you. Best, Rik
I love the commonsense way you have of just tearing off a chunk of the pastry you just made when the amount is too large for the selected dish! I'm also pleased that the moment I thought, "A little nutmeg would be just the thing now," you went right in with some. Yum!
Thank you. Old ways of cooking I'm afraid. Best, Rik
Nutmeg and eggs are a match made in heaven. Whenever I don't use it in egg dishes I always miss it!
Agreed! Thank you. Best, Rik@@j.e.m.7182
@@j.e.m.7182 It's not just eggs in my opinion. Nutmeg improves so many things so much, it's no wonder that it was used so extensively in recipes in earlier periods.
I love this because none of these ingredients are going to break the bank
Thank you. Best, Rik
Rick, I am putting on weight with your recipes but you know? I don't mind! Another cracking one. So I hope you are also writing a book? I would buy it in a heartbeat.
Thank you. One day! Best, Rik
Such a sweet wholesome granddad making simple delicious dishes.
Thank you so much. Thank you. Best, Rik
WOW
I was excited to see that you had another video out today and I'll tell you what, I'm now to the point where I have to eat something when I'm watching your videos. Otherwise, I will be starving by the time the video is over because your dishes are just that incredibly appealing!!!
I am making this!!! ❤
Another winner! Rik!
Everybody please like and share his videos😊
Thank you. Best, Rik
Bacon, onion, eggs, flour(plus fat), cheese, and minimal spicing. Absolutely brilliant. Another good one. I'll be making this. Thanks Rik.
Thank you. This is really tasty. Best, Rik
Me too! I have all the ingredients and I'll be making this tonight.
I will make this today .Great food
I have lived in the Republic of Ireland for over 25 years I've never heard or been given this in restaurants or from my husbands family all the same it looked tasty 😊
Hope you enjoy. Thank you. Best, Rik
Irish quiche!😊
Oh Yes! Way better then some. Thank you. Best, Rik
At school during the sixties, we used to be served with Alsatian Pie, which looked like this and Quiche Lorraine.
Thank you. Best, Rik
When I see a new recipe from you on my subscription list it's an instant smile, thank you.
Thank you. Best, Rik
Oh nice❤another to do list👍💕👋🇫🇮
Hope you enjoy. Thank you. Best, Rik
I'm definitely going to make this one as it's a perfect excuse to up my pastry game.
Thank you. Best, Rik
Just when I think you can't top yourself, you go and do it! My mouth is watering too! Must make my way back to the British isles. In the meantime, we're thoroughly enjoying this taste odyssey! Thank you, sir!
Thank you. Best, Rik
Hi Rik I love watching you cook and you have such a calming effect.
Thank you. Best, Rik
Now tha's a strange sounding recipe, but it looks absolutely delicious. Knocks spots off of quiche with its generous proportion of bacon. Another great recipe to try without delay! 👍
Thank you. Best, Rik
lovely with creamed mash and baked beans
Yes, Lovely! Thank you. Best, Rik
A perfectly made tart with a brilliant Rasher filling! Nicely done Rik!
Thank you. Best, Rik
You make me smile every time I watch you making a dish.. me daughter might be a new visitor 😊
You have just made me smile. Thank you. Best, Rik
Oh my Lord. I have to make this.
Liz, this is so flipping tasty! Thank you. Best, Rik
Looks like another banger, Rik! 😊
Thank you. Flipping delicious this! Best, Rik
I'll have to give it a go sometime soon, then!! Everything you make looks absolutely incredible 😁👍
Thank you. Best, Rik@@j.e.m.7182
My mouth is always watering when I watch your videos. Looks delicious as usual. Thanks and have a good day😊
Thank you. Best, Rik
😋 that would be great served hot or cold. Looks gorgeous.
Oh yes! Thank you. Best, Rik
Perfect recipe for Pi Day, Rik. Looks delicious!
Thank you. Best, Rik
This reminds me of my mum's cooking, we have this at dinner time with mash and baked beans. I called it a cheese & bacon quiche, I would eat the whole lot!
Thank you. Best, Rik
Delicious!
Thank you. Best, Rik
Also known as quiche Lorraine! You did a great job on it! Looks delicious!
Thank you. Best, Rik
Been making this Rik but calling Egg & Bacon Quuiche. However, I like to put some sliced tomato on top with the cheese, it gives the tart an added juiciness when you eat it. Mashed tatties and some peas on the side or a nice serving of salad. The tart is as good cold as it is cold and doesn’t last long here in this household. Good straightforward fare.😊
Lovely! Best, Rik
I know you’ve done the retro dish called Steal Diane, but you never done Chicken Diane. What about an Australian take on these dishes called Steak Shiela? I know what you’re thinking…but many Australian dishes can be sublime. Steak Sheila makes any digger’s tummy rumble! Fillet steak set on a bed of creamy mashed potato: onions; garlic; mushrooms; brandy; parsley; cream; beef stock; mustard and Vegemite (available on eBay). Absolutely delicious, Cobber!
Thank you. Best, Rik
Oh my god Rik that is truly amazing and definitely knocks quiche lorraine right out of the park i would devour that with chips and Branston's beans 👍👍🥚🥓🥧🍟🥫
Thank you. Best, Rik
My mother always made that kind of pie crust - here in the USA it was known as never fail pie crust back in the day. She only made fruit pie but I can see how it would be great for savory as well. Also, she served it right from the pan - too much fuss to flip it over. 😉
Thank you. Best, Rik
Another lovely, tasty recipe ! Love the methods and fantastic results !
Thank you. Best, Rik
I have eaten similar but it had potato as well. Alayer of bacon and onion, then a layer of sliced waxy potato, another layer of bacon and onion, the egg mixture was peppery with a good amount of sage then topped with chedder. Can not remember what it was called, some pouncy 1980's fake french BS, but it was good, well seasoned compared to the modern swill. Your pie looks pretty nice and light,.
Thank you for the recipe we will give it a go and i'll have a crack at the potato one i remember as it has many common ingredents and stuff it up no doubt, Take care, God bless one and all.
Thank you. Best, Rik
That’s a stunning pie! Thank you Ruck, i loved the egg wash tip! 🙌
Thank you. Best, Rik
Ten past three in the morning and I'm starving 😮😮😮
Thank you. Best, Rik
OMG, a favourite growing up ❤
Thank you. Best, Rik
Another yummy recipe……thanks Rik!
Thank you. Best, Rik
Wow does that look good!! I'll make it today! Intrigued by your pastry recipe. Going to give it a go!
Go for it! Thank you. Best, Rik
I love quiche. But I never pre bake my crust because I leave it in the pie plate. Egg wash the bottom put half the cheese in then the veg and meat, top with rest of cheese and pour in the egg mixture. No soggy bottom. But I wouldn't dare tip It all out of the tin. Lol. Thanks Rik 💜
Great tip! Thank you. Best, Rik
Somewhere a furrier maker rolled over in his grave and said thank goodness someone restored my beautiful piece of furniture.
You know Dad is amazing and I'd often imagined that I can do something like that, but that is truly imagination😅
The patience it takes for that is incredible.
And that piece of furniture now looks so beautiful. I really like it without the mirror as a sideboard.
😊
OK! Thank you. Best, Rik
Glorious! 🤩👍🏻👍🏻
Thank you. Best, Rik
Cheers Rik, thanks for sharing another delicious recipe, this certainly has my mouth watering & will go on my must make list.👌 Meanwhile I’m just off to make myself a nice big bacon sandwich, as watching you cook up that bacon has put me right in the mood for some bacon (sadly don’t have enough left in the fridge to make this pie atm). Another new recipe that looks as though it might become a favourite! 👨🍳🥧😋
Thank you. Best, Rik
That's a lovely looking tart! Great dish to serve to guests!
Agreed! Thank you. Best, Rik
Another gold ribbon winner.
Thank you. Best, Rik
Bacon and egg flan with balsamic beetroot and homemade salty chips bread and butter for a chip butty and of course a cup of Yorkshire tea thanks Rik 👍
Sounds great! Thank you. Best, Rik
Beautiful!
Thank you! Cheers! Best, Rik
The Irish do have some great simple recipes don’t they Rik it’s how I make my quiches I will try the nutmeg next time though , I made my husband a crust less quiche in the air fryer a couple of nights ago ( because of his diet)it was nice but I did miss the pastry 😂thank you for another good one 😋Amanda xx
Thank you. I think I need to be on the crust less. Best, Rik
Made something similar to this by accident with the leftover pastry from making your corned beef and onion quiche (it was delicious).
Only difference between my concoction and this one is I added a few cherry toms. I'm in Northern Ireland so I'll call mine an Ulster tart 😂
Sounds amazing! Thank you. Best, Rik
Enjoying your videos very much
Glad you like them! Thank you. Best, Rik
It is fantastic!
Thank you. Best, Rik
This looks so very tasty
Thank you. Best, Rik
Another good one Rik. 😊 Starting to get addicted lol. Easy to follow, & tasty.
Glad you like them! Thank you. Best, Rik
Looks so good!
Thank you. Best, Rik
Ooooh looks so delicious ❤❤
Thank you. Best, Rik
Yum😋🤤 not much more I can say. Nice one Rik!
Thank you 😋Dan. Best, Rik
YES please, with chips and beans please
Agreed mate. Thank you. Best, Rik
I made this last night/ followed your recipe/Delicious!
Thank you. Best, Rik
Chef Rik, have you done a cookbook? I'd love to have a hard copy as well as watching the practical demonstrations.
Not yet! Thank you. Best, Rik
Not sure if it's Irish, my dad used to make this back in the late 60s for us and did others with sausages, we are Scottish. Dad no longer with us or mum now.😥
Similarities all around the country. Thank you. Best, Rik
It is in the oven now and i know my wife will complain with every mouthful how fatenning it is but she will still empty the plate . Seriously this is like a once a month treat for old folks that are overweight.
Hope you both enjoy it, David. Thank you. Best, Rik
Great job looks delicious ❤❤
Thank you. Best, Rik
I use a bread knife to cut crumbly pastry Rik, it just seems to work x
Good idea! Thank you. Best, Rik
Looks super amazing 14.35
Thank you. Best, Rik
That looks so good! Do you think it would work without the pastry case as my husband doesn't like pastry?
I think so! Thank you. Best, Rik
Yes lovely recipe but I’ve never seen this I’ve been living in Ireland on and off since the 80?s
Thank you. Best, Rik
Wow i wish i could get decent bacon here in florida. I would have to use ham. God i miss a good toasted bacon butty with brown sauce❤️👍🏼
Make you own - ua-cam.com/video/XtqMpoCNEPo/v-deo.html really easy! Thank you. Best, Rik
Any local butchers? You can mail order bacon! You could smoke your own?You shouldn't have to live with inferior bacon! It's inhumane!
@@tmtb80 😂😂😂you are %100 correct. I paid $24 for 2-1/2lbs of frozen back bacon at the local brit shop. And i cured a few loins but i miss the whole rasher tail end.🥰😘
@@BackyardChef i will try your recipe next time whole loins are on sale 👍🏼
Just in time for Pi day!!
Thank you. Best, Rik
Lovely jubbly.
Thank you. Really is tasty this one. Best, Rik
Called ham and egg pie in Scottish dinner schools.
Thank you. Best, Rik
Yep gotta be smokey bacon! 🙌.
Thank you. Best, Rik
Going to make this, it looks delicious. What size tin did you use?
9 inch deep dish. Thank you. Best, Rik
When I cut into pies etc I start from the crust in. It seems easier. 😊
Great tip! Thank you. Best, Rik
Works wonders on big filled cakes too
Hi Nick, shortcrust pastry I've always known to be 50/50 fat to flour, but I notice your fat is always a tiny bit under. ( So small an amount I can't see it would make any difference ) but I'm just asking why because I'm curious why you do it.
Because I have a recipe that works every time no fail - in any country I work in. Full explanation on pastry ua-cam.com/video/zisAWUUBolc/v-deo.html Thank you. Best, Rik
There is a joke somewhere with that title 🤔😉
I want to laugh, but I don't want to encourage you! XD
Yes, I changed it round. Thank you. Best, Rik
Encourage nowt wrong in some humour. Thank you. Best, Rik@@alysoffoxdale
Another fantastic meal. I'll be needing bigger waist trousers soon. Well you've got to die of something, so being well fed will be it.
Agreed! Thank you. Best, Rik
Would that be a good base pastry for meat pies thank u
Thank you. Best, Rik
Do you have a video for picalilli?
I've actually filmed it weeks ago, its not been edited to upload. Thank you. Best, Rik
Where is the recipe
In the description. If you aren’t watching in the UA-cam app open it upon UA-cam then press the word “ more”. Scroll down and the recipe is there. Thank you. Best, Rik
Looks very much like a quiche to me?
I guess it is, Kev. Thank you. Best, Rik
Looks so good!
Thank you. Best, Rik