I'm doing the version where you roll the meat in the skin and use meat glue, I broke down two chickens today and I'm making my faux veal stock (chicken + beef bones) for hopefully a Happy New Years 5 courser with friends.
An outstanding presentation of European cuisine and chef preparation. The chef's masterful display of fine plating, was an exercise in exceptionalism. Bravo!
Thanks for the great recipes! I follow and try to imitate as much as I can! I made the soup today, but didn't get the lovely dark orange color? What did I do wrong?
If you want me to personally help you to move your cooking to the next level you can apply for my 1on1 online coaching on www.chefmajk.com and I going to make you the best home cook in your town!
dobrý den Majk! I really love your videos, i have got one question though: How do you keep all your stuff warm before you plate it? Or how should a home cook do it?
i love this, a recipe with ingredients i could find in a common grocery but still interesting and complex. i love your recipes but i can never find white asparagus or celeriac, so i will definitely try this one out! one question though, can you spell out the herb you garnished the dish with?
Hi Chef Majk. One question from my side: Is that a special foil to cook the chicken? I'm afraid of try to cook in my common foil because of the microplastic. Do you have any advice? Thanks. BR, Sándor
So cool! I love seeing fancy food being explained so well that I feel like I want to try to make it 😊 Question: I am allergic to pistachios, do you feel that the filling will be very boring without them? Do you think there is a good substitute? Great work any way 😊
Hello Chef, you are doing a great job with sharing these recipes. There isn't even a single channel on youtube that shows recipes for chefs or restaurants owners. Could you please do a Pasta based recipe next. That would be great
I did the Pistachio goat cheese chicken roulade with a Butternut squash puree, onion reduction, poblano puree, lemon aioli, butternut chips and wedges. The potato chips are in place of the failed potato pillows 😄 I can’t add a photo here though. It was a hit!
Love the Onion creme! Will cook it for Christmas dinner, main course. Will add flavor profile to Beef filet, Cauliflour Puree, Carrots and mushrooms :) Thank you for the inspiration!
the real question... you do the plating too? XD naw im playing, but Im happy to see this man's channel because I currently cant do anything at culinary school lmao
Can I use your recipe for sweet and sour caramelized onion for this dish،Would the ingredients be abundant if the chicken was served with butternut squash puree, caramelized onion puree, grilled mushrooms, beetroot gel and sauce, without roasted beetroot pieces?
Hi chef I'm your big fan, my dream is working with you.. But I don't think it's possible but I promise very soon I'll join your online classes.. I have query is it mandetory to buy all utensils which is required for plating
Very interesting recipe. Two questions: is it another way to cook the chicken not inside a plastic and second one ,does te chicken lose the bad smell in this way?
I think plastic is the best because you can make it tight, with other things like thin foil is not a chance. And about bad taste, not sure what you talking about, what bad smell?
I wonder why you salted the baked beetroot before you put in the oven, and why bay leafs? After it.s finish, you peel it anyway....what is the poit of salt or any condiment in the alu folie? And after you beat your chicken breast with your hand, i think you should put some seasoning, salt, pepper, chillipowder, herbs, anything..
I love this recipe chef please teach us some new creative salad. Which we can give them to our hotel buffet.
Thank you, I have a final coming up for culinary school and this video gave me a lot of ideas.
Showing how to cook without a sous vide, you are the real mvp :) Love your channel.
I'm doing the version where you roll the meat in the skin and use meat glue, I broke down two chickens today and I'm making my faux veal stock (chicken + beef bones) for hopefully a Happy New Years 5 courser with friends.
An outstanding presentation of European cuisine and chef preparation. The chef's masterful display of fine plating, was an exercise in exceptionalism. Bravo!
You are great chef ❤️. Make more such a amazing food video
Thank you ;)
thank you for the motivation to improve chef, love your diches
I am glad you like it :)
Thanks for the great recipes! I follow and try to imitate as much as I can!
I made the soup today, but didn't get the lovely dark orange color? What did I do wrong?
What soup?
I love all yo videos chef , I learned a lot of plating ideas from you .
Good evening, what an amazing video. I will this amazing video a very soon prepare
Grt way for learning a Michelin restaurant recipe. Keep posting good recipe and video’s
Me encanta y muchas gracias por compartir todao su riqueza en gastronomía. Lo apreciaría más si se nos permitiera traducir al español
I love all your recipes! I'm a chef in training and I'd love to see more grilled meat recipes
Very nice, what are those leaves called?
If you want me to personally help you to move your cooking to the next level you can apply for my 1on1 online coaching on www.chefmajk.com and I going to make you the best home cook in your town!
You made this look so effortless! Beautiful.
Delicious chef
dobrý den Majk! I really love your videos, i have got one question though: How do you keep all your stuff warm before you plate it? Or how should a home cook do it?
I am trying to finish it at the same time. Then sauces and purees you can easily reheat and you just do a meat last
You definitely make me love my kitchen!
That is great ;)
@@ChefMajk 🤝
You are great chef. Nicely explained. I watch. your all dishes.
Amazing...... how long can I keep the remainder of the Onion and Beetroot Sauce?
I have to cook this.... thank you thank you thank you
around 3 days
i love this, a recipe with ingredients i could find in a common grocery but still interesting and complex. i love your recipes but i can never find white asparagus or celeriac, so i will definitely try this one out! one question though, can you spell out the herb you garnished the dish with?
Thanks, I am happy you like it. Is is nasturcium :)
Hi I love your plating I would love to try some dishes thanks 🙏🏿
Hi Chef! I am halfway through cooking this right now. Straight forward to do but high quality! Thanks!
You are welcome ;)
Hi chef I really want to learn fine dining plating, especially dishes with rice and gravy.. do u have any course, suggestions or tutorials for that?
I'm glad i have subscribed for your channel, amazing job.
I will try it on my brother's b'day i wish i can send u a picture
Good luck. You can send it to me on my Instagram ;)
Hi Chef Majk. One question from my side: Is that a special foil to cook the chicken? I'm afraid of try to cook in my common foil because of the microplastic. Do you have any advice? Thanks. BR, Sándor
I am not afraid, so I used it. It is normal foil yes. If you are afraid you cannot do this technique probably
I made a roulade today at work with a supreme sauce. I’m thinking about presenting it to the owner
Chef, I am not a huge fan of onions, any other suggestions for the puree?
Cauliflower?
Fennel?
Celeriac
Outstanding
Hi, what kind of foil are you using for cooking? Is it some heat-resistant foil or just regular?
I think every foil nowadays should be heat resistant.
So cool! I love seeing fancy food being explained so well that I feel like I want to try to make it 😊 Question: I am allergic to pistachios, do you feel that the filling will be very boring without them? Do you think there is a good substitute? Great work any way 😊
I think you can do it easily without them. Or use any other nuts.
Maybe some cranberry instead for that sweet note :P
You keep me passionate about my trade while i wait to be back inside my kitchn man! thanks!
You are welcome :)
Great work 👏 you can see the chickens cooked wonderfully too 🤤
Hello Chef, you are doing a great job with sharing these recipes. There isn't even a single channel on youtube that shows recipes for chefs or restaurants owners.
Could you please do a Pasta based recipe next. That would be great
Thank you man. I will do it soon 😉
Waaaaw amazing I will try this recipe tomorrow....what's the alternative for the wine in the onion puree?
Water or stock
How was it?
nice one chef....can i copy that for my cordon blue ...
I did the Pistachio goat cheese chicken roulade with a Butternut squash puree, onion reduction, poblano puree, lemon aioli, butternut chips and wedges. The potato chips are in place of the failed potato pillows 😄
I can’t add a photo here though.
It was a hit!
Your dishes are wonderful!
Thank you Chef Majk for sharing your knowledge and experience with all of us,you make the cooking looks so easy :)
Love the Onion creme! Will cook it for Christmas dinner, main course. Will add flavor profile to Beef filet, Cauliflour Puree, Carrots and mushrooms :) Thank you for the inspiration!
hello chef you make really nice plates
Thanks Rustu
Have this a try today with some minor modification was yum
the real question... you do the plating too? XD naw im playing, but Im happy to see this man's channel because I currently cant do anything at culinary school lmao
Hello Majk,
Where I can find the recipes of all of their delicious dishes. I will try to cook them by myself 😊
Greetings Markus
Hello, there are no written recipes on the channel, check out video - How to really learn to cook, I am explaining why.
wow this is amazing! thanks for sharing!
Thanks man ;)
Can I use your recipe for sweet and sour caramelized onion for this dish،Would the ingredients be abundant if the chicken was served with butternut squash puree, caramelized onion puree, grilled mushrooms, beetroot gel and sauce, without roasted beetroot pieces?
Can I come over for dinner tomorrow? Maybe the day after also and maybe even the day after that.
Haha probably not, but you can make it yourself and invite some frieds
could i use blow torch to brown the chicken instead of the pan to prevent it from drying out?
Yes you can for sure 🙂
How much time you need to finish this meal? Nice work chef🎉
Depend how fast you are 😁 don't remember now probably like 2 hours
@@ChefMajk thank you for answering. I applied for masterclass today so glad to hear your reply. All the best
You are superb chef
Thanks a lot
I'm one those who requested for a chicken recipe. Thanks chef for ❤
You are welcome ;)
what´s gouchies? and the leaves at the end eatable and what´s the name again?
Goat cheese? Nasturtium flowers
@@ChefMajk thank you , great work!
Thanks!Super, recipes!👌
I really loves all your recipes chef
Thank you ;)
Can't wait for another videos chef
Hi chef I'm your big fan, my dream is working with you.. But I don't think it's possible but I promise very soon I'll join your online classes.. I have query is it mandetory to buy all utensils which is required for plating
Chef in place of goat cheese what else we can use
Another similar cheese probably
Hello Chef! Is it fine not to use white wine for the onion puree? It's quite expensive here in our place. Hoping for your positive feedback.
You can do it just with water, just the taste will be different.
I will try this one first chef
Sir, can you use anything else instead of white wine, please guide🙏 love your recipe.,,, amazing😍👍
You can use any stock or just water ;)
Hi chef... Can you make a video for a filet mignon recipe? Thank you and always a pleasure watching you
I will do it in the future for sure
You keep me motivated
Amazing healthy great chef
i'll try this tonight!!!
Good luck
Very interesting recipe. Two questions: is it another way to cook the chicken not inside a plastic and second one ,does te chicken lose the bad smell in this way?
I think plastic is the best because you can make it tight, with other things like thin foil is not a chance. And about bad taste, not sure what you talking about, what bad smell?
@@ChefMajk she eat rotten chicken haha
Hy chef! what kind of cheese u use? Gouda?
Goat cheese
Can i use apple cider vinegar instead of white wine for caramelized onion ?
The taste will be slightly different but I think is not a big deal ;)
v v v nice dear Chef
Awesome chef u explain very well 🙏🙏🙏🙏 love from nepal
can i use other type of cheese?
for sure
i wonder how did you learn to cook at this level and on which restaurants have you worked at
Inspiring! Subscribed.
Thanks :)
how does ur onion puree have so much volume without butter? any additives, xathan gum or agar agar, lol?
No nothing, just onions...you have to reduce it really nice before blitzing.
This is like Michelin star cooking
Perfect!
Haha love the energy
Thanks ;)
Hi chef very nice recipe
Thanks ;)
Can we get a ingredients list and measurements chef?
I believe he did mentioned that just use your taste and feel in the other video 🙂
What are the leaves for garnish?
Nasturtium leaves
just amazing Chef 😍
Thanks ;)
Co je to prosim vas za listocky na konci? dakujem :)
lichořeřišnice ;)
What is the substitute for goat cheese chef?
Probably any other soft cheese
@@ChefMajk thankyou chef
Whats the Name of the leafs?
Where are the measurements and weights? HOw many did you demonstrated one make? I need to make for four!
I am not measuring anything when I cook and I would recommend you do the same
Hey. Can you please do a video for pasta?
Thinking about pasta as well for few week already, for sure I will do it soon ;)
thanks chef❤❤❤
Delicious
Please let us know how long it takes from start to finish
Depending on how fast you are, the best would be to try it
Amazing !
Thank you :)
Love this, will try making it shortly ! 🙏🏻
Great, let us know how was it ;)
Very yummy food
Where can i buy those plates🙆🔥
I get all my plates in my town in the shops
Great!
Thx :)
Beautiful
Perfect👏👏
Thx 😊
Even when you chop beet roots roughly, they look like individual diamonds 💎💎💎💎💎💎💎
Woww ❤️
Best👍
I wonder why you salted the baked beetroot before you put in the oven, and why bay leafs? After it.s finish, you peel it anyway....what is the poit of salt or any condiment in the alu folie? And after you beat your chicken breast with your hand, i think you should put some seasoning, salt, pepper, chillipowder, herbs, anything..
So do you think that the salt cannot penetrate bellow the skin or what is not clear here?
Amazing 🤩
Thanks
Replace cheese chef?
looks amazing ^_^
Thx ;)