Making FREE food LAST MONTHS
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- Опубліковано 21 кві 2024
- reminiscing on times as a young chef, foraging for this magical ingredient. Wild Garlic has long been a prized chefs ingredient, and in todays episode I show you how I preserve it using Korean inspiration & also make a pesto with a spin that gets the best out of this free delicious ingredient.
Full written recipe 🌿 www.gazoakleychef.com/recipes...
📚SIGNED COPIES OF MY COOKBOOKS www.gazoakleychef.com/books/ 10% off the whole store using code gaz10plantsonlykitchen
📸 INSTAGRAM: / gazoakley
my cooking & gardening equipment - www.amazon.com/shop/influence...
Fermenting Equipment - www.kilnerjar.co.uk
🔥 stove - www.ilveappliances.co.uk
Directed By Gaz Oakley
Filmed & Edited By Tom Kong
Songs From Artlist
Gaz, you and Tom deserve some kind of production award for your incredibly beautiful videos.
They are very well done. Not quite sure about the grainy affect they add however.
@@noon6 I really like the look of the grain personally. It makes it feel really warm and natural. But now that you pointed it out I cant stop noticing it in this video haha
@@CyanStudios24 haha yeah once you see, you can't unsee
Especially Tom😁
It seems that the new videos all have different types of music and Im living for it
At the end of this I thought, “I really need to stop watching Gaz’s videos when I’m hungry,” but then I realized I’m never hungry when I START watching, I’m only hungry AFTER. 🤤
It’s safe to say, that we ALL love Gaz! ✨💞✨
I feel so relax when I hear him! And everything around him is so warm and bright....❤
The calla Lily painting in the back is quite the find. It fits perfectly the vibe/palette of the room.
Hello Gaz, I am a mom of three little ones and I enjoy your content and recipes a lot. I live now at the Swedish West Coast but I grew up in Germany where you call wild garlic Bärlauch (bears' leek). My 3 year old really likes pasta with wild garlic pesto as she would like to become strong as a bear...
Looking forward your next video.
Cheers from Sweden
P.s. in Swedish wild garlic is called ramslök
It’s known as Ramsons in Northern England where we have a strong Nordic influence.
this guy just deserves the love of his life, forreal maaaaannnnnn
This guy knows his audience lmao. The women swooning over him in the comments is hilarious.
no one will watch if I don’t do a cheesy title 😭
As a vegan woman I can say there is a very short supply of straight, vegan men. Especially ones who love gardening and cooking and their family as much as he does. The comments don't surprise me.
@@gazoakleychef No judgement here my friend, you're crushing it
@@jazzyg530do you know every man in the world to make such a large assumption?
@@gazoakleychef Not true! I will ALWAYS be here for you 🥰🤣🤪 But can you please stop inviting all these other chicas! Lol.
The food, this new rustic vibe in your kitchen, and of course where you live seem all so dreamy. Plus you're giving us a bit of a fashion show with the hair and different outfits. Well Done!
Beautiful video as always mate! Surely you’ve got a wardrobe tour coming up in the pipeline. The fits never miss, just like the food 🌱🕺
I would like to pay respect to Tom, who's producing wonderful edits. Thanks man, the ambiance is beautiful. And of course thanks Gaz for all this inspiration !
This new kitchen is marvellous by the way.
Take care guys 🫶
Much appreciated!
What a beautiful person. ✌🏼🤍
❤️
🎉Wild garlic pesto.
Wait to see what I do with it!!
@@gazoakleychef I await with great anticipation❤️🎉🙏
I brought your book Gaz it came the other day. I love it, you and Spicy Moustache are my idols, I started gardening and growing tons of stuff because of you. My plans for the future are all due to you! I'm only 26, when I get my house I can't wait to do things you do.
Ahhh this is the biggest compliment 🙏
Haha “rustic kimchi, who cares”just felt so good to hear. The dryness in how it was said. Something about that attitude that can be helpful to a lot of creative endeavors.
Back in the 1940’s when my dad was a kid, he went to school in West Virginia in a one room schoolhouse. The teacher used to send him home when he came to class smelling of ramps (wild garlic).
My cat loves hemp hearts, Irish seamoss and pumpkin seeds in his feed. Pumpkin seeds are great anti parasitic.
Cats are obligate carnivores. They cannot digest plants.
@@navahojoeIt doesn't harm them
Such creativity in all of your videos Gaz and Tom. From the creation of recipes, the preparation of the food, setting of the 'kitchen', the colours, the music to the wonderful use of the camera. Wonderful!
I am loving the colors and videography. It gives us a sense of coziness along with the food you’re making! Great job guys, it’s so fun to see a channel evolve
this was lovely, I dream with the kind of life you show in your videos
I feel transported right to your kitchen in these videos. Beautiful work, beautiful message, beautiful food!
The title though 😂
The crunch from the fermented kimchi/wild garlic mixture 😭 yummmmm, I’m gonna have to try that recipe asap. Love the clips of the birds! 😌👌
Always a joy to watch you! There is something so pure, wholesome and life affirming about your videos! And I enjoy your refreshing musical selection a lot!
Your art is so healing. Thank you from the bottom of my heart
Love your Enthusiasm about the food
❤️ gotta appreciate our food more
It doesn’t need to be difficult, I’m here ❤️😂
I always appreciate the love for ingredients and close connection to them. I wish I had wild garlic near where I live, but have wild mustard surrounding me this season and always remember Gaz's foraging adventures when I go out in nature to harvest them and allow creativity to take it's course in my kitchen. Can't wait to see what you come up with next!
I don't miss the weather in your part of the world, but do I miss foraging for wild garlic! Fond memories and such a lovely flavor. Thank you for all these beautiful, wholesome journeys you take us on :)
Fresh, natural, homemade food...that's my love language! Those dishes look amazing and your kitchen is beautiful.
That meal looked delicious at the end. The pesto would also be good on a sourdough bread with some other accoutrements.
I really enjoy restaurants like the one that you spoke of, where they mention where the ingredients came from and the details they give. It brings back memories of a place that I used to go to.
I’ve been to a French Bistro before where every week the menu would change, because they would go foregoing for weekly ingredients at the beginning of the week. They used to have a wonderful sommelier to pair the wine with the weekly recipes too and everything was made fresh from scratch. It was a small place, but had the best food and staff. So when you find good places like that it’s good to frequent them especially the vegan ones.
Thank you for another beautiful episode.
Bravo! Love the new kitchen and high production value. Making a true difference with these... what an inspiration!
The videos you and Tom create are amazing. Your food always looks so irresistible, and I'm in love with your kitchen - fab design.
Opening Kimchi jar to eat while rockin a bright white shirt shows you be feeling good good! 😂
Everything you do is so fyah is such an esthetic and wholesome way. I look forward to all of your new content. I have your books as well. Keep it coming. One Love ❤️
Your kitchen is beautifull😍 really enjoy watching your video’s!
Gaz I have been following you for years! I have watched from your parents back yard, through London and out to your beautiful homestead in Wales. Keep doing what you do it is so inspiring. I just rewatched your Christmas video making a roast, which by itself was fantastic. However I made a wellington out of your basic recipe and it worked out so well!! Mushrooms duxelles with miso watercress hemp pesto around the roast prior to the pastry. Thank you so much for the wonderful work you do...I am learning how to ferment from your example.
Pesto is such a great way to pack more greens into a dish. I've used all kinds of greens so far with delicious results. Add garlic and it's irresistible!
Platonically in love with Gaz Oakley
Thank you so much Gaz bc you and your amazing videos are something very special in YT. I love your videos and the yummy food you ALWAYS prepare..🌟❤️🌟❤️🌟
Gaz I loved your Jamaican series. I have been here for the past 40 yrs because I fell in love with the country when I came here for a vacation from London.
The chef that looked after you said he got the mushrooms from Mandeville. I’ve searched high and low for them but no luck. Please please please ask him where he bought them. I would like to purchase some as a lot of vegan recipes call for mushrooms - mainly oyster. Looking forward to a response. Thank you and keep up the good work.
PS I visited Wales many years ago. It reminded me of some parts of Ja.
I am still in Jamaica Gaz. Can't get over how much I love that series.
Tellement impatiente de voir le prochain épisode ! Je suis fan 😍
Loving this new foraging series!
❤❤ I found wild ramps in a forest near me while hiking with my dog. Best find so far! I love your new digs Gaz!!
I wish that a beautiful person inside and outside would soon enter in your life ✨ i hope you will continue to live the dream like you do ☄️
Gazzzzzz I would love to see a what I eat in a day video 😊🙏🏽
Gaz, your styling in this episode is fire🔥🔥🔥. I want that Lookbook💯
My Grandma would make me pull over and we would pick dandelion greens, mushrooms and fiddleheads...I miss those days!!
Gaz is the best. That Jamaican series really showed his open minded personality. ❤️
Hey dude I noticed in all your videos your style game is on point. Any chance we could have a wardrobe tour in the future? 👀
There’s not a lot of wild garlic in the Chilterns, but there’s a small patch in a wood close to my home. I only foraged a handful, but my, it was a good substitute for spinach in a vegan mac’n’cheese. Thanks for the inspiration Gaz.
Could see you doing some foraging workshops!!
lovely video as always Gaz ❤
Soooo good 😊 another amazing recipe!! Can’t wait to learn the Miso one!!
Womderful content.
Stunning videography, editing, colour grading and choice of music 🙌
I'm a garlic girl! I just ordered the Maldon Salt with wild and roasted garlic all the way from the UK to NYC because I had to have it 😅 That looks good ❤
Sounds great!
@tynie626 you should try Blackthorn salt too, it's so lovely and it can bring out the sweetness of some foods too :)
@@equinevoicesuk thanks for the recommendation, I'll give it a go! 😃
amazing new kitchen. you need to add some softboxes to really create contrast and dramatic lighting in the scene.
Love your outfits in this one, Gaz! Looking great 🤍🧚🏼♂️
You are rocking the new longer hair style Gaz! I’m making your wild garlic ricotta ravioli for my husbands bday this week.
Hope you enjoy ❤️🔥
Watching you does not feel like we are in 2024. The overall feel of your videos give us a vibe of the 60s. So original and hearty cooking ❤😊
A lovely recipe. I make my own kimchi too. My favourite is red cabbage with apple, cumin seeds and ginger. I plug it with cabbage leaf in a sterlised jar with a screw lid and 'burp' the jar every day to release some of the gas bubbles, but don't unscrew the lid completely - just enough to let it fizz and then screw the lid on tightly again. I do this for between 5 and 7 days before transferring to the fridge. It keeps well like this for a long time - though in my household it never lasts very long! 😹 If the ingredients don't produce enough liquid, just top up with a little filtered or spring water before plugging. ❤
I'm so looking forward to that miso recipe!
Looks delicious!
Oh my! Great video! Love this kitchen! 💕
v 4q Contact a professional trainer or instructor who can help you develop an effective and safe training program. f2
So precious!!!!!
I love every vlogs you have.
Loving this rice free kimchi recipe ! And also, MSG is produced naturally by most fermentation processes which is a key compound in what we taste as umami - explains why the kimchi tasted meaty.
I had never tried wild garlic until i watched you use it in the last videos! That was it - I was going to go foraging in the woods for some. Never made it to the woods (quite away from where I live) but I was visiting my parents and they had an abundance of it growing in their garden. Wow I absolutely love this new found free food!
Just please be careful when foraging since it can be easily mistaken for lily of the valley and meadow saffron, which are, both, highly toxic.
@@Ella.L.- Yes but you know by the smell when it's garlic.
@@Ella.L. thank you ☺️
@@jmk1962 Usually yes, but it can get difficult to differentiate near the end of season, because the scent isn't as strong anymore.
@@SacredSoulArt You're welcome :)
You’re such a catch.
SO EXCITING to see more foraging content. I'm in AU and big into finding wild foods. Would love to see you travel and learn foraging in other countries, including from Indigenous ppl.
Having wild garlic pesto tonight, picked not too far from yours. Roasted some with kale and broccoli yesterday, award winning I reckon.
Everything you present is beautiful.
I'll be looking for wild garlic now that it's spring, in New Hampshire White Mountains. Wish me luck, Gaz! 😃
Just please be careful when foraging since it can be easily mistaken for lily of the valley and meadow saffron, which are, both, highly toxic.
is this the first time you actually did the salt math for kimchi yourself? so proud how far you have come hahaha
great video, ❤ garlic but I've never tried wild garlic...will change now, thanks 😊
Just please be careful when foraging since it can be easily mistaken for lily of the valley and meadow saffron, which are, both, highly toxic.
2024 is the year of garlic breath 🧄 Another aesthetically awesome and enchantingly educational video from you Gaz!
I wish there was something foragable where I currently am. I go on hikes in the woods, but the only thing I can really get there is pine for tea. Nothing edible that I can easily identify or recognize. I do get some mushrooms in the fall, but the last few years, there's been nothing because of the extreme heat.
Gaz, you could harvest some wild garlic seeds and plant a little patch in your garden :)
I remember that he planted some bulbs a while ago :)
Super!😊
Hello Gaz. Could you please tell me where you get the tops that are used to compress the food inside your jars before you close them? Thank you in advance.
Just type in fermentation weights into google/amazon
i am thoroughly enjoying this video ♡ u know how to romanticize food! :)🌿
I try ❤️🔥
Hey Gaz... I love ur passion for vegan life & I love ur hair. 😉💓
Passion for food *
I was soo nervous Gaz was going to drop that kimchi all down his immaculate cream top and stain the life out of it!
pumpkin seeds ♡ >
11:15 Gaz being Pepper Bae 🤪
😂
I just made some wild garlic pesto on Sunday! So delish! How long does it last in the fridge? 😊
I'd say 4-5 days :)
I find it hard to believe that this guy has any difficulties with dating.
I immediately said awwww 😂
But the kitchen though…. gorgeous!
I would love to try wild garlic, but it doesn't grow anywhere near where I live in California. I need to buy and plant some.
May life bring you a mate for whom the smell of wild garlic is pheromones !
Nutritional yeast is so underrated in conventional cooking. The umami it brings is amazing , and not just for vegans!!
Wow such incredible levels of self control: who else could keep their paws off that kimchi for a week and a half?
So nice 🇩🇰👋🏻
Please add your mortar and pestle to your store. I like the size and material a lot.
She's probably in Jamaica Gaz since you love Jamaica so much😅
You’re kids tchen is magnificent 😊
Nice lifestyle 😊
Saludos desde chile 🇨🇱🇨🇱🇨🇱❤❤💋💋
What is that recipe you put pesto on top of? Looks so appetizing.
It's coming up in the next episode :)