5 SECRET VEGAN FLAVOURS THIS MICHELIN STAR CHEF LOVES 2020
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- Опубліковано 3 сер 2024
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Our friend JP was in the kitchen today blowing our minds with his amazing creativeness and love for all Irish ingredients!! His ability and knowledge know no bounds and we're really looking forward to his new book. If you want to check him out check out his instagram here; @mistereatgalway
He also has an amazing Michelin star restaurant in the beautiful west of Ireland called Aniar!!
Let us know what your favourite way to add flavour is!!
All the best,
Dave & Steve.
Our Online Course are here; www.happypearcourses.com
Check out our website here; thehappypear.ie
Find more recipes here; thehappypear.ie/our-recipes/
Find us on instagram @thehappypear - Навчання та стиль
The fact he was so *open to share each step of the process* like, "If I can make it in the restaurant, then you can make it at home" was terribly inviting.
If you're into cooking, why not change your handle to Apocalips?
LET HIM SPEAK! Ye keep talking over him and cutting him off.
Ikr so frustrating, the point is hearing him. He is the Michelin star chef!!!
They always do that to guestst. SO ANNOYING
Fantastic guest! But could you 2 pears curb your enthusiasm and let your guest speak ?!??
Seriously!! And quit poking and prodding and grabbing the food before hes done doing his thing! Was driving me nuts!!
swiftlyfolded 2 pears... 😂
Have to agree! JP is a legend, and he kept getting interrupted. I wanted to hear so much more from him. Bring him back! :-)
Get this dude on every week man...he's cool as man
He really is :)
Churr
you guys need to learn to shut up and let your guests finish a sentence
Your level of subtlety is impressive. Perhaps there are two lessons here. 😒
Could you be a little bit more polite?
1) Hay
2) black apple
3) mushroom broth
4) channeled mushroom
5) Ramzan berries
Jean C 4) seaweed. I think the shrooms are in together.
Thank you! Didn’t want to listen through all this shit to get to the point. Lol
Thanks for this list!
1) hay
0:40
2) black apple
purée 4:30
3) reduced mushroom stock 6:55
4) channelwrack, mermaid's hair (pepper dulse _Osmundea pinnatifida,_ not the toxic mermaid's hair seaweed that contains sulphuric acid _Desmarestia_ spp.),
nori/laver, dulse/dillisk and sea lettuce. Nori and laver are different species but related. Easy to tell apart as one is green and the other purple. Both are found on the shores of Ireland and Britain. Seaweed can be dangerous to those who have a crustacean allergy due to the tiny critters often found on the fronds. 8:58
5) ramsons fruit, aka wild garlic fruit. Ridiculously easy to cultivate (in a bucket to stop it spreading) so no excuse for harvesting kilos of it from the wild). 12:37
The uses and preparations are as important as the names, I would recommend watching the video.
I love those lists "let's keep it short" 😂
Love the guests but the hosts are unbearable. Tasting and grabbing before the man can even finish seasoning or presenting. Talking over him every two seconds. Chef is the only thing saving this video from being unwatchable.
You should bring JP on as a monthly guest to spice things up! This was a brilliant idea chaps!
8:19 let the guy speak! I wanted to know what he was going to say but you guys kept talking over him until he gave up :(
These guys always talk over guests. Seem full of themselves
It can be that they are very excited to have the guy there, it happens... Otherwise they seem to be really ful of themselves
They're like children that find out something they're really excited about and want to talk about. Anyone that watches this channel knows that they're definitely not full of themselves; just unaware of how they talk over people. It's a common thing with siblings of the same age
Was thinking the exact same thing. The point of a guest is to bring them in & let them do their thing.
This video is amazing bc of the guest and the INCREDDIBLE recepies he brings, I don't want to dislike the video or unsub but I REALLY hate that still point all the attention to themselves.. Would've prefered a really slow down 30 minute talk from just him and his knowledge instead of talking trough eachother giving no information..
This is the most interesting cooking video I think I’ve ever watched
Ah brilliant, thanks Rachel :)
@@thehappypear more of this guy would be great.
Thanks
@@michauxjp Good job with the video, really like that you use local ingredients, I try to do something similar over here in Scotland.
It could have been, if it wasn't full of interruptions to JP each time he is trying to explain something.
People making jokes about vegan mowing their grass.
Michelin star chef uses hay.
Do your guest the courtesy of allowing him to finish a sentence? You are both very excited - I appreciate that with a Michelin star guest, but you end up cutting him off throughout. My dad would say "you have two ears and one mouth - use them in that ratio" and there are two of you. Great video nevertheless. Cheers.
I love how he hasn’t even put one thing down and you guys already got your spoons and knives ready to eat it 😂
Haha :)
The Merlin Of Cooking right there 👌🏻👌🏻👌🏻
i thought the hay was a joke at first
Can you pleeease calm a bit down? He is the guest here and we REALLY want to hear him talk! I've NEVER would've come up with his recepy, I want to hear ALL about it!
There is a German condiment, which is called Apfelkraut (directly translated into apple-herb - but it is rather an apple molasses) which you can buy in Germany (it is rather regional). There is also a unique condiment which is sugar beet molasses, which is similar, but also very deep in flavor.
There are many condiments in the world - but due to our supermarket monoculture a lot of things are not known and are not distributed.
I LOVE taking the wild stuff and fermenting, pickling, dehydrating and preserving. That’s so much fir this 👍❤️❤️❤️
We need JP to make a vegan cookbook.
@lelwut If you're gonna bash vegans at least don't lie.
I could be wrong (or confusing him with someone else), but I think the Pears said in another video with JP, that he has a 600-recipe book out or coming out. Check out the Pears + JP curry video. I think that's where I saw it.
His cookbook is definitely not going to be vegan, though I presume his restaurants have vegan alternatives. www.waterstones.com/book/the-irish-cookbook/jp-mcmahon/9781838660567 Coming in February.
Love this channel! Thank you for the cooking tips.
Years ago (pre-vegan, when I was first learning to cook and living on a small farm) I tried stewing a chicken with a large piece of alfalfa hay, sort of like a giant bouquet garni. The flavor was incredible.
Wow sounds incredible!
Thank you for sharing your seasoning ideas. It was very informative.
Fascinating video. Thanks, guys!
Fascinating! So envious you have such innovative vegan chefs in your part of the world! These ideas are brilliant! Cheers!
Wow,thank u for this ,so mind opening
This is gold!
I cover myself in...burnt hay oil. Never felt better, lads.
🙌🙌🙌
As an aspiring vegan chef with ambitions to work with more local foods, this was a fascinating video. Thanks guys.
Very interesting, I learned new stuff. Concentrating great flavors. Ways of looking at ingredients as condiments, nice. Wish I could cross the pond and visit your establishments.
More JP. More JP. More JP..........
his seasweed vinegar squeeze bottle was labelled "weed vin" LOL love it
Thoroughly enjoyed this video as well as your other vid with JP. Learned some really great techniques I've never seen before...ordering my blow torch and long tweezers as we speak! Please tell us when the Netflix series is coming out ;)
A few ideas on how to use the Ramson seeds. Let me know if you've tried any of these (Never tried just ideas).
Ramson cream sauce (a la peppercorn)
Dried and crushed as pepper.
Fold onto a mixture of chia flax and sunflower and spread out as crisps.
Serve alongside roasted mushrooms as a condiment.
Fold into butter with chives, tarragon, truffle or without as hotel butter.
Blend into vinaigrette with soaked nuts and herbs.
Use as part of a marinade for veggies to be roasted or after roasting, beets, celeriac, fennel, 🧅😁
Just a couple ideas off the top of my head, having never used the ingredient but eaten loads of wild garlic before so know what the raw seedpods and flowers taste like!
Awesome ideas! I would really like to try them
Marvelous show mates.
Some crazy criticisms in the comments.... I actually found this video lots of fun listening to you all speak over the top of each other! I didn’t find it hard to hear at all! BTW... my favourite are those little wild garlic thingos!! Can’t remember their names...what a great idea to pick them all in that 2 week window and save them up for the whole year!
This is such a good video to make! I think this will help many people! I'm putting it in a playlist over on my channel so chat people can find it!
Ah brilliant so great to hear :)
JP - plz plz plz create your own UA-cam channel - you're brilliant!
He has one, he just needs to add some more videos to it.
@@pattheplanter oh excellent! Thanks! I'll look him up! :)
How cool! Thank you for this
No problem Elizabeth!! We can't stop thinking about making the mushroom concentrate 😄😄
thank you for this!!! such good tips :-)
This was brilliant!
Wow utterly fascinating. X
I'm super interested in the truffle tasting seaweed and the black apple butter - If only I had such skills to prepare it!
Wow! So different. Very cool ideas.
This guy is fascinating - would love to hear more from him - pleeeeeeeaassse get him on again! Blown away by the hay - and cling film in the oven!
Awesome Masterclass!!!
Mind blown.
Very inspiring. Creating the art of taste in this video!
I would Love the Solaria, however that little bud that comes from wild Garlic reminds me of Capers, They are a the bud of a little white flower that before it flowers it is picked & put into vinegar to eat. It all sounds so yummy & exciting . I never had solaria, I would love too know where to buy it . It has been mentioned a few times on cookery programmes but I never saw one .
Keep up the good exciting work. 🫑🍆🫒🍆😂😅
Mind-blowing tricks!
Would love to see a few recipes from JP!!
More of this, please!
Hahahha loves it. More JP
You get him in, a michelin star chef and spend too much time talking one him.
Could you please turn the automatic captions in your videos (from the next video on) for us whose native language is not English, and our level is not the best? It would help us with our understanding a lot. Thank you a lot in advance.
Thanks a mill for your feedback, will defo look into this :)
"Defo" I believe, means definitely.
If you pause the video and click the CC button in the bottom right of the video screen you will get automatic captions. What would really help accesibility for both the hearing-challenged and those with English as a second language would be real subtitles done by someone who knows what is being said, though obviously that adds to the time and costs of the content creator. To be sure, I'd expect a company like The Happy Pear to go the extra mile for accessibility.
@@thehappypear Please do real subtitles by someone who knows what is being said. The automatic captions came up with Syrian, Iraq, shamrock, Jerry peas amazing comments, Instagram mystery go away, black so Eric's lovely, etc, "loads of salt" got changed to "low salt". That is no use for the hearing-impaired. I am sure you support accessibility. It will cost you a little time but think of the satisfaction knowing more people will learn from the channel.
@@pattheplanter I am starting to think it has been a problem with my YT application. I ALWAYS have the English automatic captions on, but lately the videos of my favorite channels haven't even offered me the subtitles option. Then, suddenly, there it is again. 🤔🤔🤔🤔🤔😓
On the other hand, to my surprise, I have discovered that I wrongly used to assume those with hearing problems could provide those gaps of info (which one usually finds with the automatic captions) by reading lips. How ignorant have I been. Thanks for letting me know. I thought to add that aa another reason for the captions, but that stupid-stupid thought prevented me from doing it. Thank you so much. 😚😚😚😚
Amazing!!!
Wild garlic is brilliant. Really interesting video.
Omg. Yum.
Superb content! Well done, Lads!! Are
Thank you!!!!
Very interesting! Thanks
I can't the word UMAMI anymore!!!
I want to try making the mushroom reduction!
It will be more efficient if you liquidise the mushrooms in the water then boil heavily, then put it through a coffee filter, then boil it down.
00:24 Hmmm... For a second there I thought that he started to stroke the chefs arm for no particular reason... (c;
Hilarious!!
love your channel guys,wish you wouldn't double dip though,happy new year
Perhaps you guys could incorporate the 'Mushroom Soy' in place of Tamari in future vidoes which would be a good thing. Seaweed, the sea literally offers it up to us :)
Is vader linn- love the shirt xD
Is that black apple puree the same as the Irish Black Butter you can buy in jars?
Suma pear and apple spread is pretty similar to the black apple spread.
I always have hay in the house for my pet mice, lol (I actually got a new bag today). Maybe it’s worth using somehow . . .
If a dude asked me on a date and cooked food like this, I would marry then and there.
Would be good to see a great chef using purslane in an ingenious way. Apparently it's high in omega 3 and quite easy to grow
salad. delish! I love purslane!!
it's been a long time since I last tuned in, but how high is the happy pair on a regular basis?
FYI to everyone who is annoyed at the hosts. I’ve been friends with two people who are twins for 17 yrs now. This dynamic you see between them is sometimes what I experienced as a dynamic between my friends who are siblings. With the same age, they finish one another’s sentences, and there is a tangible excitement and communication level between that is intuitive/unspoken language of knowing, a childishness, as well as a dominance of the conversation as honestly... something that you just get used to. Anyone else who’s been around twins 👯♀️ can probably speak to this being a truth, lol.
Wow. Guess I'm going back to Galloway 😅
I’m afraid I’d ruin my rice cooker if I tried making black apple butter and cooking apples in it for a month!
I’d wanna see the wild garlic seeds used in a recipe, or various use ideas.
Ramson cream sauce (a la peppercorn)
Dried and crushed as pepper.
Fold onto a mixture of chia flax and sunflower and spread out as crisps.
Serve alongside roasted mushrooms as a condiment.
Fold into butter with chives, tarragon, truffle or without as hotel butter.
Blend into vinaigrette with soaked nuts and herbs.
Use as part of a marinade for veggies to be roasted or after roasting, beets, celeriac, fennel, 🧅😁
Just a couple ideas off the top of my head, having never used the ingredient but eaten loads of wild garlic before so know what the raw seedpods and flowers taste like!
Can you make video of black apple puree from scratch?
i'll try the hay
Single use plastic and aluminium foil, not good for the Earth, peeps!. 🌎✊🏽🌻
btw unless you guys are gluten free, why don't you use regular soy sauce? The wheat is an important part of the fermentation so it may be your new fav over tamari ! :)
When the wild garlic buds are in the malt vinegar would I put a lid on the jar for 3 months or would I have to open and stir it from time to time?
Judt leave them covered
@@michauxjp thank you, looking forward to trying it out
There's a bit of your mammy in there? Ahhh, umami. I am never going to get tired of Irish people saying 'umami' now.
Wow such great information and innovative preparations of local foods! I love this video. Going to go and fill a rice cooker with apples for a month! Are they cooked in water? Or they just cook within themselves?
Fair play to you!! I think they're in water, we forgot to ask that detail 😅
...also, are the apples peeled and sliced, or left whole? What about the dehydrator? Please explain the prep for this step as well! Thx!!!
Just whole apples. No water.
@@michauxjp Thank you so much!
That seaweed tho. Jealous American over here O.O
Comments about the Pears interrupting their guest doesn’t get the rhythm of the Irish conversation phenomenon. I’m pretty sure he couldn’t give a sh#t and that he’s reveling in their enthusiasm
As tasty as it might be, I'm not destroying the environment by cooking something for an hour, let alone for a month. Let's be real! I don't stay in the kitchen for more than an hour for an entire kitchen. Who does?
They’re like ‘jedward’ - hay for brains. Insufferable
sedassshhh
i prefer calm people, settle down boys
Cling film? Zenoestrogens?
not a great intro,screaming in guest ear then both brother's talks over him not cool !
Guys, I love your show, but let your guest speak. He hardly gets a word in without you shouting over him. Just a tip!
Vegan wizard. Please make a channel
Is the hay organic? Or super pesticide treated on the field? I live in America can't trust anything.
BTW! I need a kitchen torch, family!
@lelwut I personally don't. Well, I do take acetaminophen sometimes for a headache.
Heating cling film? How can that be healthy? Sounds poisonous, seriously. Other than that these are very inspiring ideas.
If the foil is neatly tucked-in it should retain the moisture, I would think. I try to avoid baking plastic near my food 🤢
Restaurant grade cling-film/plastic foil is specifically designed to withstand high temperatures and is safe to cook in/with. Otherwise it depends on the circumstances and the brand you get for home use. The moisture (steam) on the cling film keeps the temperature from rising beyond boiling point, which also helps.
Toughen up snowflake. Please don’t bore us with your hysterical disclaimers on health.
What kind of fridge is that
fremen13 SMEG
Plastic wrap? Clarify this.. You baked the celery root while wrapped in plastic wrap. ? ? ?
0:24 he looks like hes stroking the other guys arms
Time is the actual secret ingredient, innit?
Axel you have it! 😀