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In this video I’m going to show you how to prepare a restaurant level dinner for your date at home. These recipes are next level, let me know if you manage to pull these off!
MY PRODUCTS: https://bit.ly/AndyCooksEssentials
MY COOKBOOK: https://bit.ly/3WVoXAN
RECIPES:
Oxtail Agnolotti – https://www.andy-cooks.com/blogs/recipes/oxtail-agnolotti
Grilled Mortadella – https://www.andy-cooks.com/blogs/recipes/grilled-mortadella-parmesan-sauce-pangrattato
Zippuli – https://www.andy-cooks.com/blogs/recipes/zippuli-with-anchovies
Lemon Tiramisu – https://www.andy-cooks.com/blogs/recipes/lemon-and-mascarpone-tiramisu
TIMESTAMPS:
00:00 Intro
00:19 Braising Ox Tail
04:13 Making Pasta
07:04 Dessert
11:20 Entree – Mortadella Skewer
12:56 Squarespace
13:53 Entree – Mortadella Garnish
15:03 Entree – Pangrattato (Mortadella topping)
16:39 Back to Ox Tail
19:13 Rolling Pasta
21:24 Filling Pasta
22:51 Entree – Zeppole
26:05 Finishing Entrees
27:53 Finishing Pasta
29:43 Finishing Dessert
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Website with all my recipes: https://www.andy-cooks.com/
Chef: Andy
Producer: Caleb Dawkins
Videographer: Ben Hasic
Kitchen Manager: Sarah Allchurch
Editor: Liam Craig
31 Comments
Do you have a black eye?!?🤔
Looking Delicious!
Dare I say? Katelyn is a very, very lucky woman! HAPPY VALENTINE'S DAY EVERYONE.
Bless, Andy! ❤
Hi! I have to add to the yeast conversation 😄 in Czechia, you can get fresh yeast in every supermarket. It costs half a dollar and less. From what I can remember, dry yeast was not a very common thing like 15-20 years back. All the handwritten recipe books that get passed down from our great grandmothers, grandmas and moms use only fresh yeast, so I guess it is a bit of a habit to use it!
There was a custom that mothers used to bake every Sunday so the recipe books are usually very thick and recipes with yeast are among the most common ones. I would gladly share some with you, if you were interested. Central European cuisine is missing from your portfolio… 😄
ANDY!!! Or more like CAITLIN!! Listen to me, I am desperate for the green kitchen aid with the walnut bowl but my boyfriend says no. And when I said Andy Cooks has one so why can’t I and he said have you ever seen Andy use it?? Which tbh I can’t say I have you know. So here I am, just a girl standing in front of a chef, asking if he’d recommend the green kitchen aid with the walnut bowl so that my boyfriend will buy it for me. Our anniversary is April 3rd so you’ve got time xx
A little Marvin Gaye in the background! Excellent way to set the mood Andy!
god i love you andy
Just made your desert but swapped the sugar syrup for limoncello
Bloody cracking
my lad john said this video was amazing!!!
Andy hendo is the goat.
I live in Spain and fresh yeast is available in most supermarkets. Plus, everywhere has a panadería and they'll always give you a wee bit.
Andy my man, clean your cast iron griddle! it's covered in carbon.
What type of microplane is that?
There are many, many things I appreciate about this video, and one is the What’s Goin' On LP up on the long shelf in the back ❤
Mas Carpone the famous mobster XD
Andy I love ❤️ your channel and particularly your presentation, everything just rolls off of your mouth.
Can I ask what Olive Oil do you use, as there many out there that are not up to a high quality??
Many Thanks.
I have a weird request for a video you could do, dealing with the difference between – Beef Tallow and Duck fat for cooking and the difference between them and also compare how to use them and not butter or cooking oil.
In France fresh yeast is the norm ☺️
20:10 Kachow?
there is a stupidly easy way to make fresh pasta in a food processor. just chuck everything in and blitz until a ball forms and comes away from the bowl. cover in foil to rest and shape pasta as usual.
try it, it's amazing!
Germany, fresh yeast <3
Thanks for the ideas! The oxtail is in our oven right now, we will make the rest tomorrow. On your website, the prep and cooking times are 1 and 4 minutes, and while I would love that to be true, I think they should be hours? Just a heads up. Thanks for all your recipes so far, looking forward to trying these tomorrow!
I love the “overnight is fine” comment – so many times I wonder if a recipe can be prepped in advance – it shows you know what an amateur audience will be questioning. Thanks Andy
Recipe was delicious! I did have an issue with the pasta tearing when making the agnolotti, is my pasta dough too dry or have I overfilled it? Cheers.
Made the mortadella and lemon tiramisu yesterday (pasta making too scary). I was a bit unsure about the mortadella – but it tasted great! Thanks Andy.
Bữa nào anh nấu bún chả cá quy Nhơn nhé
Made the pasta and tiramisu yesterday – we loved it, thanks a lot for the great content
Could you do the pasta with pulled pork?
can you one day go thru your vinyl collection because my god marvin on vinyl??? how???
Word of advice. Put what you're cooking in the title. Nobody has the attention span to watch you talk for 3mins without even knowing what you're cooking.