How To make Hunter's Stew Dish For Royalty

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Queen Victoria To Henry VIII: The Most Lavish Royal Meals In History | Royal Recipes | Real Royalty

From Queen Victoria's famous Christmas dinner to Henry VIII's Easter feast, come and learn how to make some of the most famous royal recipes in British history. Would you add champagne to your salmon like Charles II? Or can you cook up the original full English breakfast popularised by Edwardian royalty?

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00:00:00 - Start
00:00:27 - Queen Victoria’s Favourite Indian Food
00:43:37 - Queen Victoria’s Christmas Dinner
01:26:55 - Charles II’s Champagne Salmon
02:10:00 - Henry VIII’s Easter Feast
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Galatta Samayal கலாட்டா சமையல் EP12 | Spanish 'Hunter Stew' Chilindron & Rice Pilaf

Chef Albert is a well-known celebrity chef and also a master in his craft. His expertise lies in making fusion dishes with traditional methods. Apart from his magic skill, Kyle will be the dare devil person in the kitchen as he will be ready to take up extreme challenges which most of us may not be willing to do.

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Hunter's Stew - Bigos - Ania's Polish Food Recipe #26

This time I am presenting you how to make Polish Bigos. It is Hunter's Stew and it is a traditional Polish dish. It is prepared with sauerkraut and variety of meats.

I hope you enjoy!

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Ingredients:


1 liter jar of sauerkraut , drained
Half of a fresh green cabbage
Very large onion
400 grams pork
200 grams of sausage
200 grams smoked bacon
Bay leaf
Salt and pepper
Around 5 cups of water
1 cup of red dry wine (250ml)
Instructions:

Place dried mushrooms in a medium bowl. Pour over boiling water and let steep for 30 minutes or until mushrooms have softened. Set aside.
Chop the fresh cabbage and onion and transfer into a large pot, add sauerkraut.
Cut the prunes in half and chop all your meats into 1/2 in cubes. If your mushrooms are in big pieces chop them as well.
Sauté bacon until fat is melted and remove from the pan keeping drippings. Sauté sausage and then the pork separately but on the same pan.
Transfer meet to the pot with the cabbage, add bay leaf, prunes and mushrooms together with their soaking liquid.
Mix well and bring to a boil over medium heat. Lower heat to low and simmer covered for 2 1/2 hours, stirring occasionally and adding water if needed, to prevent burning.
After 1 1/2 hour, check for seasoning and add salt and pepper if needed (remember that sauerkraut and smoked meats are salty already).
Add wine and stir. Simmer for another 30 min uncovered.
When ready to serve, remove bay leaf before serving.
Accompany with fresh crusty bread or whole, peeled and boiled potatoes.
Bigos is best served the next day.
Enjoy!

How to Make Jachtschotel: Centuries-Old Dutch Casserole Recipe

Relive the ages-old tradition of #Jachtschotel, a centuries-old #Dutch dish. It is an amazing #casserole with onions, apples, and mashed potatoes. The name translates to Hunter's casserole, and was originally made with the tough cuts of meats of whatever game they hunted. It was cooked for several hours with onions and other vegetables and then baked in a casserole with added apples and mashed potatoes. I have updated the recipe to use #beef short ribs rather than pheasant or wild boar (though feel free to use them if you like!)

Jachtschtel is an easy Dutch classic, perfect for those cold, dark, and rainy Dutch fall or winter nights. It was cold and dreary outside, so I decided to make this.

This dish is a great way to use up leftovers, such as hachee. That way, you don't have to spend hours making a stew from scratch. That's often what my mom would do. I think this dish doesn't have to be relegated to leftovers only; I often make a stew with the sole purpose of making jachtschotel!

If you make this without apples, it's called filosoof.

Recipe:
Beef stock recipe:

Related videos:
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Hachee:
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Pannetje:


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===CHAPTERS===
00:00 - Introduction
00:36 - Ingredients
01:36 - Preparing the Stew Ingredients
04:46 - Making the Stew
08:58 - Making the Mashed Potatoes
10:49 - Checking the Stew
12:07 - Preparing the Baking Dishes
12:44 - Slicing the Last Ingredient
13:15 - Assembling & Baking the Jachtschotel
15:15 - Tasting…Eet Smakelijk!

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