Back in the old days, McDonalds used beef tallow for their French fries. People don’t know how amazing they were. Oh and This has become my new favorite cooking channel!!
@@OmANnIe I still like them too but the originals were sooooo good. Both the taste and texture were better. Definitely not the same. Those of us who do know what we’re missing will never get over it 😂 It’s like the difference between their fried pies back in the day and the current baked ones.
Thank you!!! So few cooking videos showcasing the sides!! I appreciate that these are all uncommon style dishes, the carrots and peas, I’ve never even seen or heard of before!! Lovely work Andy!! Please, would love to see more sides! Hint hint.. Happy holidays!!
Cooked the carrots and the peas for Christmas dinner. Absolute stars of the show on the entire dinner table. Everyone loved the sides better than the protein. :D Thanks, Andy!
Hi everyone!!! So i am French and you translate it well. Have to know that if you like sometimes we put some cream in the "petit pois à la française". You put it after the stock have reduce and you let it so it will become thick and creamy. But it's not the official one. The way was as the chef show us but still try it it's huge .
hey chef! i made the pea and carrot dishes for the extended family this christmas lunch and everyone loved them both, the peas especially were a massive hit. thanks so much for the recipes! hope you're having lovely holidays :)
what a great video, awesome ideas! and one thing i really like about your videos is that you dont use a million ingredients ,and you use very common ingredients that most/if not all people can purchase from their local supermarket! love your videos chef
All 3 dishes look amazing but I'm fixating on the beauty, space, and modern flair of Andy's kitchen. It's a dream! With a kitchen like that I could make all kinds of delicious food. Thanks for the great content, Andy!
Tried the potatoes and the pea salad for Xmas, everything was amazing. The potatoes were a absolute hit. I actually pressed them flat half way through the cook and it worked a treat.
Might not be able to use the wagoo fat but definitely attempting to make all three thiss weekend to see how they turn out before Christmas thanks again for the inspiration
Bonjour ! Petits pois à la Française 😊 ! Merci pour ce clin d'œil à la cuisine à la française ! Et grande découverte des pommes de terres rissolées au four 👍 Merci pour vos vidéos toujours très intéressantes
Hey Andy, have you ever tried J. Kenji Alt's roast potato recipe where he boils the potatoes with a small amount of baking soda in order to increase the pH. The alkaline water denatures the pectin in the potatoes to create greater surface area a.k.a. more crispiness. Love the vids, and ur fams an inspiration
Absolutely amazing recipe's love all the recipes especially the peas delicious I'm going to make all the recipes for the holidays Thank you for sharing Andy have a blessed day stay safe and healthy. 🙏❤🙏❤
This has fast become my favourite cooking channel. Thanks for the excellent recipes, the education throughout your videos and your personal authenticity @andycooks
Love to watch your cooking and feels inspiring. Those three sides seem to lend themselves to serving together. One day, I hope to try them all like that.
I am huge fan of all of your videos!! I'm a recently graduated chef from Australia and I love your teaching style - it's great! Also all the fun YT shorts with "babe" and for your "customers! Keep the content coming! Thanks for sharing your experience & talents! 😁
I actually made all 3 of the sides AND your pear tarte tartin for dinner with friends. The flavours are just right, and I know they could have turned out better if I could manage the cooking time and space in the oven, along with the turkey. Thanks for sharing! I’ll sure will make these again
I’d someone out there hasn’t tried petits pois, and they are still apprehensive, this is your sigh to try it. It’s godly. No one thinks it makes sense to have braised lettuce til they try it.
Andy you are my husband and I’s most favorite cook! He made beef stroganoff from scratch following your video last week! Your are also helping me remember the joy of cooking! I’m even getting used to your mustache!😂😂 thank you so much!
That's hot. *casual monotone* 😂 Love the way you leave the journey in video. Unopened honey, little crunchy bits, little buddy caterpillar, getting burned haha. Feels like family cooking while still being fine dining 😊 If your still taking orders i wouldn't mind seeing Cacciatore either rabbit or chicken. Don't see it all the often, but it's one of my favorites!
Another ripper video Andy, I'm hooked on your recipes - You need to write a book! I love that being in Australia I can find the ingredients that you use. I'd also love to see you do a breakdown of all the kitchen gear you use/where you get them - pots, knives and anything else you use that makes your life easier in the kitchen. Thanks!
Thank you 👨🍳 Chef Andy Love those besides each one looks delicious. The rosemary salt I'm thinking might be good also on the carrots, But the French style pea they look absolutely delicious. Leave it to the French they take simplicity and make it delicious. And I'm wondering with the Potatoes could bacon Drippings work, You don't have duck fat or what would be a good substitute.
@Andy Cooks Carrots, bacon cream and nutmeg. The bomb. Request for another episode: rissole and mash. Make it plain and honest or gucci it up and do fancy stuff. If rissoles are a no go, how about a sausage meat loaf?
I'm happy to see there is still an Aussie that prefers a HOT Christmas lunch... Not many people are keeping up with the traditional hot lunch anymore.. sad.. I always add the roast pumpkin with my spuds ... your spuds look delicious 😋😋
My mum told me one year they had a hot Christmas lunch and her mum nearly passed out and her twin siblings cried all the way through dinner. Im nearly 40 and have never eaten a hot Christmas lunch. Traditional Australian Christmas ( unless perhaps you are in Tasmania, Melbourne or have only lived in Australia since 1980) is mostly cold because prior to aircon people nearly died cooking a hot dinner in some climates. Traditional English Dinner is hot, Traditional Austtalian Dinner is cold.
@@myphone-ph4hh ... I'm Australian, 🇦🇺 the traditional hot Christmas lunch has ALWAYS, ALWAYS been a hot lunch with the ROAST Turkey, ROAST Pork, and leg Ham... with added ROAST vegetables... Desert was followed by Christmas Pudding with custard... then people started adding Pavlova 🙄 what the heck for... It's the later GENERATION WHO HAVE CHANGED THE CHRISTMAS DINNER TRADITION .. once grandparents or even their parents have passed... These days now everyone wants SEAFOOD AND COLD SALADS.. THAT IS NOT CHRISTMAS... Your the younger generation this is why you will never understand... BY THE WAY.. I GREW UP IN SYDNEY...
Have you tried to use a good quality stock rather then water when you boil the potatoes? I had that a year ago, and for a special dinner I keep using stock rather then water. Amazing how big difference it makes.
Love the video formate mate, usually a good side recipe is in a video about a big meal so you have to search through to find the section you want, or it's just a single side. Doing us a solid 👍
Wow! Love these. I was going to do salads this year, but now I'm thinking I'll do these to go with a whole standing beef rid eye & turkey smoked in the offset. But I'll decide after seeing you salad sides
Just googled Wagyu Tallow...as delicious as it may be, but at the price it has, it would be the only dish I´d serve! ^^ But I´ll try it with regular Beef tallow!
Andy's three wise men of Christmas sides... love it. Christmas dinner without roasties is no dinner at all! 🤗
😆 best comment!
Back in the old days, McDonalds used beef tallow for their French fries. People don’t know how amazing they were. Oh and This has become my new favorite cooking channel!!
Beef tallow and potatoes are the best combo 👌
That is really interesting. I wonder when they stopped?
@@OmANnIe When the fries stopped tasting amazing.
@@sandramays795 lol, I think they're pretty good although it's possible I don't know what I was missed.
@@OmANnIe I still like them too but the originals were sooooo good. Both the taste and texture were better. Definitely not the same. Those of us who do know what we’re missing will never get over it 😂 It’s like the difference between their fried pies back in the day and the current baked ones.
Thank you!!!
So few cooking videos showcasing the sides!!
I appreciate that these are all uncommon style dishes, the carrots and peas, I’ve never even seen or heard of before!!
Lovely work Andy!!
Please, would love to see more sides! Hint hint..
Happy holidays!!
I have some sweet and salad recipes coming out soon for Christmas. Will definitely do more sides in the new year! Happy holidays!
Cooked the carrots and the peas for Christmas dinner. Absolute stars of the show on the entire dinner table. Everyone loved the sides better than the protein. :D Thanks, Andy!
Andy's vibe is really amazing - thanks for being so cool and nice 🧑🏻🍳
Hi everyone!!! So i am French and you translate it well. Have to know that if you like sometimes we put some cream in the "petit pois à la française". You put it after the stock have reduce and you let it so it will become thick and creamy. But it's not the official one. The way was as the chef show us but still try it it's huge .
I absolutely love all the little steps, like washing carrots. It's good for my Brain.
I'll keep them coming!
hey chef! i made the pea and carrot dishes for the extended family this christmas lunch and everyone loved them both, the peas especially were a massive hit. thanks so much for the recipes! hope you're having lovely holidays :)
Absolutely must try those potatoes and carrots! They look delicious 😋 thank you so much for sharing Andy 🤗
They were good 👌
what a great video, awesome ideas! and one thing i really like about your videos is that you dont use a million ingredients ,and you use very common ingredients that most/if not all people can purchase from their local supermarket! love your videos chef
Thank you!
Indian Butter Chicken, Garlic Nann bread, Vegetable Samosa Raita and or Chutney For Samira🤌 thanks again💨
All 3 dishes look amazing but I'm fixating on the beauty, space, and modern flair of Andy's kitchen. It's a dream! With a kitchen like that I could make all kinds of delicious food. Thanks for the great content, Andy!
Made the potatoes and carrots tonight…. Amazing… the family loved it.
Salad and some beautiful scotch fillets to boot. Thanks Andy
its like THIS IS SPARTA, THIS IS COOKING (WITH ANDY). just my fav Channel. U nailed it every time.
Thanks!
Hi Andy you were right, peeled them cooked them baked them eat them......result.....bloody awesome, thank you
Tried the potatoes and the pea salad for Xmas, everything was amazing. The potatoes were a absolute hit. I actually pressed them flat half way through the cook and it worked a treat.
did you use the mint leaves?
I made the Petit Pois a la Francais and the Roast Carrots. 😘🧑🍳
Beautiful!!!
Those potatoes look amazing, great content as usual
Thank you!
I like your french food, and more...
Thanks you for more advice...
Anytime 👌
Thanks for giving us such amazing content. May God bless you always.
Thanks for watching!
Thanks for sharing Andy
Thanks for watching!
Might not be able to use the wagoo fat but definitely attempting to make all three thiss weekend to see how they turn out before Christmas thanks again for the inspiration
Just use regular beef tallow and not wagyu.
They will be just as delicious with regular beef tallow!
Fantasic series Andy. I know what I cook for Christmas this year.
And I was not sure about one ingredient...the description is just perfect!
Bonjour ! Petits pois à la Française 😊 ! Merci pour ce clin d'œil à la cuisine à la française ! Et grande découverte des pommes de terres rissolées au four 👍
Merci pour vos vidéos toujours très intéressantes
This is mesmerising. Thanks Andy
Your ole’mate flanno will be make all three this Christmas! Cheers Andy!
Awesome, enjoy!
You are amazing. Love watching your videos ❤️
Thank you!
Hey Andy, have you ever tried J. Kenji Alt's roast potato recipe where he boils the potatoes with a small amount of baking soda in order to increase the pH. The alkaline water denatures the pectin in the potatoes to create greater surface area a.k.a. more crispiness. Love the vids, and ur fams an inspiration
Thats very interesting. I'll try this. Ta!
I haven't tried this one, sounds good.
Absolutely amazing recipe's love all the recipes especially the peas delicious I'm going to make all the recipes for the holidays Thank you for sharing Andy have a blessed day stay safe and healthy. 🙏❤🙏❤
Thank you for watching. Enjoy!
Very good French!! Very Delicious-looking Dishes too!
Thank you!
Good idea, thanks. The last recipe is similari to an italian recipe called " vignarola" made fron artichokes and broad beans and other vegetables.
This has fast become my favourite cooking channel. Thanks for the excellent recipes, the education throughout your videos and your personal authenticity @andycooks
Love the kitchen . lovely decor.
Thank you!
Thanks chef!! Much love from the US!
Thanks for watching!
Love to watch your cooking and feels inspiring. Those three sides seem to lend themselves to serving together. One day, I hope to try them all like that.
Thank you. They are great sides by themselves or together!
I am huge fan of all of your videos!! I'm a recently graduated chef from Australia and I love your teaching style - it's great! Also all the fun YT shorts with "babe" and for your "customers!
Keep the content coming! Thanks for sharing your experience & talents! 😁
Thanks Andy for always making great videos. My kids love to watch them also!! Thumbs up from Denmark
Still not decided, but will definitely make one of these
I actually made all 3 of the sides AND your pear tarte tartin for dinner with friends. The flavours are just right, and I know they could have turned out better if I could manage the cooking time and space in the oven, along with the turkey.
Thanks for sharing! I’ll sure will make these again
Thanks Andy
Worked well for Xmas and your cookbook is great
All of them. Thank you!
I’d someone out there hasn’t tried petits pois, and they are still apprehensive, this is your sigh to try it. It’s godly. No one thinks it makes sense to have braised lettuce til they try it.
We’ll definitely add these to our menu this year. Irresistible
Andy you are my husband and I’s most favorite cook! He made beef stroganoff from scratch following your video last week! Your are also helping me remember the joy of cooking! I’m even getting used to your mustache!😂😂 thank you so much!
Everything you make looks so good!
The best chef on UA-cam right now, hands down!
I appreciate that!
Thank you.. been following your blog.. you make cooking enjoyable and yummy
Thank you!
That's hot. *casual monotone* 😂
Love the way you leave the journey in video. Unopened honey, little crunchy bits, little buddy caterpillar, getting burned haha.
Feels like family cooking while still being fine dining 😊
If your still taking orders i wouldn't mind seeing Cacciatore either rabbit or chicken. Don't see it all the often, but it's one of my favorites!
As chef from south asia i have learn a lot from you, thank you for your efforts
Best new cooking channel of the year. Easy!
Looking to cook my first ever NZ Xmas lunch in Berlin this year and this is just the ticket! Those spuds look bloody deadly....Chur!
They are a crowd pleaser 👌
Really enjoying these new videos of yours!!!
Thank you!
Andy - so happy to have a Christmas - keep up the brilliant work mate! The 'tash is coming along nicely... woop woop
The roast potatoes look absolutely incredible Chef!
Thank you brother!
Love this guy he's the uncle you always wanted 💙
I made the potatoes and carrot for Christmas dinner and it slapped. Cheers for the recipe!
Another ripper video Andy, I'm hooked on your recipes - You need to write a book! I love that being in Australia I can find the ingredients that you use. I'd also love to see you do a breakdown of all the kitchen gear you use/where you get them - pots, knives and anything else you use that makes your life easier in the kitchen. Thanks!
Those carrots look scrumptious.
They were good 👌
Man the sound of the potatos in the metal bowl when you were tossing with rosemary salt really emphasized how perfectly cooked they were.
Thank you 👨🍳 Chef Andy
Love those besides each one looks delicious. The rosemary salt I'm thinking might be good also on the carrots, But the French style pea they look absolutely delicious.
Leave it to the French they take simplicity and make it delicious.
And I'm wondering with the Potatoes could bacon Drippings work, You don't have duck fat or what would be a good substitute.
Any animal fat will work well with the potatoes, chicken fat or bacon fat
I'm definitely trying the potatoes and carrots!
@Andy Cooks Carrots, bacon cream and nutmeg. The bomb.
Request for another episode: rissole and mash. Make it plain and honest or gucci it up and do fancy stuff. If rissoles are a no go, how about a sausage meat loaf?
Love a good rissole!
Ooh nothing quite like a good roastie
The crisper the outside and fluffier the insides the better
Absolutely 👌
Absolutely awesome chef! 🙏🙏😊
I love when you speak french( petits pois...)
Thank you 😆
I'm happy to see there is still an Aussie that prefers a HOT Christmas lunch...
Not many people are keeping up with the traditional hot lunch anymore.. sad..
I always add the roast pumpkin with my spuds ... your spuds look delicious 😋😋
My mum told me one year they had a hot Christmas lunch and her mum nearly passed out and her twin siblings cried all the way through dinner.
Im nearly 40 and have never eaten a hot Christmas lunch. Traditional Australian Christmas ( unless perhaps you are in Tasmania, Melbourne or have only lived in Australia since 1980) is mostly cold because prior to aircon people nearly died cooking a hot dinner in some climates.
Traditional English Dinner is hot, Traditional Austtalian Dinner is cold.
@@myphone-ph4hh ... I'm Australian, 🇦🇺 the traditional hot Christmas lunch has ALWAYS, ALWAYS been a hot lunch with the ROAST Turkey, ROAST Pork, and leg Ham... with added ROAST vegetables... Desert was followed by Christmas Pudding with custard... then people started adding Pavlova 🙄 what the heck for... It's the later GENERATION WHO HAVE CHANGED THE CHRISTMAS DINNER TRADITION .. once grandparents or even their parents have passed... These days now everyone wants SEAFOOD AND COLD SALADS.. THAT IS NOT CHRISTMAS... Your the younger generation this is why you will never understand...
BY THE WAY.. I GREW UP IN SYDNEY...
Coffee Stipend for the Babe!!!
Thanks!
Just a little added tip for the roast potatoes, sprinkle a little gravy powder over them to add to the flavor.... you're welcome :)
I will be using all 3 recipes as they all look amazing ❤
haha becauseeeee france :D love your videos. and that you explain why you do what you do super simple 👍
Thank you!
Definitely going to do All 3
Cool Video & good Food. Thanks Chef!
Thank you!
Love your channel, bro!
Have you tried to use a good quality stock rather then water when you boil the potatoes? I had that a year ago, and for a special dinner I keep using stock rather then water. Amazing how big difference it makes.
Love the video formate mate, usually a good side recipe is in a video about a big meal so you have to search through to find the section you want, or it's just a single side. Doing us a solid 👍
Good man!…Finally something light for the Australian X’mas!
delicious dishes..❤, thank you
"More butter. Why? Well.. because France" 😂
Wow! Love these. I was going to do salads this year, but now I'm thinking I'll do these to go with a whole standing beef rid eye & turkey smoked in the offset. But I'll decide after seeing you salad sides
Will definitely be trying the peas.
Nice stach!!!!😀
Thanks!
Thank you chef
You should make a video on how you manage to keep oven and its trays so clean.
The only cook who fits in a guy ritchie movie! Looks delicious, Greetings from Ulm, Germany. :)
Definitely the potatoes love a good roasted potato and yours looked yum 😊
I'm excited for your recipe website. 🥰
Purple hull peas . any pea IV picked and peeled. Since I was a little girl . my daughter can't stand them . I love them . Ty
I will do these thank you
Thanks for watching!
You know those roast potatoes were magnificent just from the sound they were making in the metal bowl. Nice one chef! 👨🍳🔪
Thank you!
That pea dish looks amazing
It's pretty good!
wow! looks yum
love to try everything, but we don't gave ingredients here in La Union PH, maybe i will just alter some ingreduents.
Do you call then roasted potatoes even if they are sort of deep-fried in the oven?
Just googled Wagyu Tallow...as delicious as it may be, but at the price it has, it would be the only dish I´d serve! ^^ But I´ll try it with regular Beef tallow!
Goose or duck fat is also a pretty good way to make some really good roasties
Regular beef tallow will still be great!
Wonderfull! Thank you so much (:
Thanks for watching!
Love your channel @andy. But… what were you calling a pomegranate?
My Mum has a thing about cooking her potatoes. So while she's doing that I'll do the carrots and the peas as you have here Andy. Yum and thanks again
"Add some more butter because ... well ... French!" 😆😆😆
Them roasties look absolutely banging mate.