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Returning to Marco Pierre White’s ‘White Heat’ cookbook and going to make a posh rabbit pie: feuilleté of roast rabbit with spring vegetables and a jus of cilantro… wish me luck!
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Jamie Tracey
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Ingredients:
(serves 4)
3 lb rabbit
8 oz puff pastry
salt and white pepper
sauce:
1/2 cup veg stock
3/4 cup chicken stock
1 tbsp olive oil
3 tbsp butter, cut into cubes
lemon juice, to taste
2 tbsp chopped fresh cilantro
vegetable garnish:
1 cucumber
4 large mouli (daikon radish)
4 large carrots
12 “pencil-thin” leeks
2 tb olive oil
6 crush coriander seeds
chervil for ganish
43 Comments
But why?
I'm watching this with my pet rabbit…
I covered her eyes when the meat came out.
Tbh, you do great, but I find these dishes from MPW, just seem to be a lot of fluff and lack substance.
Looney tunes! Bugs Bunny and Daffy Duck … it’s duck season! It’s rabbit season! It’s DUCK season! It’s rabbit season!😂
MPW is everything I dislike about fine dining. It is necessarily fussy. Making the average home chef tourné veg is so utterly stupid.
OMG! Jamie you are soooooooo gorgeous 😂luv ya, luv ya
I’d imagine he used an egg wash to get that dark browning on the pastry
If the difference between a 'posh rabbit pie' and a 'rabit pie' are the barrel-shaped vegetables, i can do without shaping them into barrels, and the dish would still taste like a million bucks. No, i don't mean deer. Dude… venison pie, next.
French cuisine when it's good: using basic ingredients and appropriately applied techniques to make beautiful dishes
French cuisine according to "French Chef's": "do all this stupid shit to your food to make it look slightly prettier but objectively worse as food"
Lessons from the OR. Label your fluids!
I feel like if you just diced the veggies and put them with the rabit in a puff pastry crust, this would be an absolute elite lunch or snack.
Man these ingredients really kept you hopping – Looks tasty though!
"Excuse me, garçon! There's a hair in my pie!"
[Waiter groans and adds service charge to the bill]
"But there really was a hair in my meal" 😢
You turn it towards your thumb, not away from you
Daikon raddish is pronounced Die-cone
Poor Jamie. Marco had a whole kitchen full of chefs to torture with these recipes, it’s madness to do all of this yourself 😂
Here is my rabbit pie story mum had a couple of guests over for dinner one night and she only had a small rabbit to make the pie with so she said to us kids my sister and brother look kids I only have enough for the guests so when I say kids do you want a slice of rabbit pie just say. No mum were full and I will have enough so after the meal she said who would like som ice cream and us kids said me mum me mum and my mum said your not getting any you wouldn’t eat the rabbit pie 🤣🤣🤣🤣🤣🤣🏴🏴🏴🏴🏴
The deal with some people and cilantro isn't just that they're not into the taste… there's a genetic mutation that causes cilantro to taste very different for some people. Similar to how there are 2 separate genetic mutations that affect asparagus pee… one causes it, and a separate one gives you the ability to smell it. Some people have both, some only have 1, some have neither. Humans are complicated.
If you said pencil shaped leeks one more time I probably would have unsubscribed
The dish looks amazing.
Little ol him? Where's the mossus
Mr White senior had it right . . . . . .
The thing about youtube cooks is they just say mmmm at the end and pretend it tastes amazing
Use a vegetable peeler thats what I usually use
He looks like Leatherface on the cover of the book.
I love the way Canadians pronounce pasta as "pASSta!"
You can buy carrots pre-shaped into little barrels. They’re called baby carrots
Pickled Daikon Radish is one of my favs.
He didn't hope that everyone is ok when the siren was in the background😢 and I think the guy that beams in kitchen equipment was fired😢😢
Now that's a recipe that wasted too much time, money and vegetables.
Not worth cooking. I feel for you Jamie.
I actually hate Marco Pierre White's recipes in any book. Love his recipes on TV programs. His books come off very pretentious while on video he is so rustic and laid back with what your taste is.
The guy from you is a terrible cook
I used to really like this guy… but the very deliberate weaponised incompetence with how he pretends he can’t cut a
a cucumber above toddler skill level is cancel worthy – dude.. we know it’s rage bait, but this Intel doesn’t sooth my simmering intolerance ! just stop already!!-
– we know you know how to cook okay!you’re making a living from it (or the “anti” of it – The hicksville “oh gosh darn it I’m just a dumb man in the kitchen” rhetoric is so cringe- not really doing a lot for gender stereotypes in bible thumer -‘excuse me while i just back hand my trad wife’ -in your führer ..i mean ‘trumps america’… MPW would not waste his time by flicking his cigarette ash on you ..
I LOVE leeks. I use them in many, many recipes that don't actually call for them. Sometimes I use them in place of onions and sometimes I use them in addition to onions and sometimes I just….use them. LOL
So, one yesr I decided to grow leeks. My local farm store had them started and about 3 inches tall. I planted probably 30 of them.
Pencil thin leeks are the best I got. I digured they were worthless. Little did I know I could sell them to insane French chefs!
It's rabbit season, Jamie, not duck season.
Try using the peeler to shape your barrels. It’s much easier
I can’t help but think Marco Pierre White is sitting at home laughing his butt off right now watching your video cause I am🤣love your videos.
Why is it the sneaky itch starts when your hands are covered in raw meat.
I lost it with the “cut the leek into a baguette” bit 😂
Use the tourne knife towards you with your hand closer to the blade , like you’re carving a piece of wood. You whittled it in your demonstration.
😂😂 I feel like Jaime was pissed off the whole time, even the idea of making anything from this guy was making him angry.
Marco is the absolute master of culinary skills . Butchering and preparing the rabbit would have taken him no time at all . Even the cutlets ( best ends) can be done 20 times quicker and won’t look anything like those you made . Technique and knife skills just need to be learned . I made this dish very often in one of Marcos restaurants . On the scale of difficulty I think it’s a 6 , 1 being easy and 10 being Difficult.
In his kitchen , meat and sauce were one section , veg came from the veg section and the pastry section would have supplied the puff pastry case . .
His kitchens were a real pleasure to work in .
Your dish came out well. Try egg washing the puff pastry before baking
Chefs waste food and cut vegies into barrels so they can say they are genius chefs.