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    • Roast Chicken. Watch as Marco takes on the might of the roast chicken, complete with roasting juices and parsley. First he seasons the cavity of the bird to allow the flavouring to infiltrate the chicken, before massaging the exterior of the bird.
    • Spaghetti Carbonara. Marco takes on this controversial Italian favourite, which from start to finish should take just 10 minutes. He seasons the water for the pasta with stock - find out why.
    • Ratatouille. Straight from the south of France, this Mediterranean medley is perfect with lamb and white fish, or served cold as a salad. The chopping is the arduous bit, Marco explains, but after that it should only take 10 minutes to cook.
    • Chilli Con Carne. One of the UK's favourites is fortunately also one of the most simple dishes to make, at least when Marco does it.
  1. 2.8M views 2 years ago. ...more. Watch and learn how to cook salmon and piperade with Marco Pierre White, the youngest chef ever to be awarded three Michelin stars. This crisp fish dish...

    • 12 min
    • 2.8M
    • BBC Maestro
  2. Chef Marco Pierre White's Chicken Chasseur Recipe: All the Steps. BY Fine Dining Lovers, Editorial Staff. 26 September, 2020. Photo by: Marco Recipes / Youtube. Hailed by some as the first rockstar chef, Marco Pierre White is a British chef, restaurateur and TV personality.

  3. 33K. 1.6M views 2 years ago. Watch and learn how to cook a Vegetable Lasagne with Marco Pierre White, the first 3 star British chef, who also went vegan for a year. There’s no need for mince...

    • 15 min
    • 1.7M
    • BBC Maestro
  4. Watch Chef Marco Pierre White demonstrate how to cook his beef stew which uses Guiness to make all the difference. This beef stew recipe uses prune juice together with the GUINNESS®, so that the bitterness of the GUINNESS® is balanced by the sweetness of the prune juice.

  5. Marco Pierre White’s Vegetable Lasagne. Vegetable Lasagne (serves 6) For the celeriac sheets: 1 celeriac 1⁄2 lemon Sea salt. For the bechamel sauce: 75g unsalted butter 50g plain flour 500ml whole milk A few raspings of nutmeg 50ml double cream. 1 bay leaf. For the ragù: 4 tbsp extra virgin olive oil. onion, peeled & grated.