Matthew Ryle Chef - Search Videos

FRENCH CLASSICS New series! Learn how to cook the most famous & loved dishes from France. #toplondonrestaurants #londonfood #french #classic #food | Matthew Ryle

FRENCH CLASSICS New series! Learn how to cook the most famous & loved dishes from France. #toplondonrestaurants #londonfood #french #classic #food | Matthew Ryle

108.6K views3 months ago

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Chicken cordon bleu Chicken breasts are pounded thin, layered with ham and Swiss cheese, then coated in breadcrumbs and fried until crispy. Cordon bleu (2 portions) 2 Chicken breasts 4 Slices ham (cooked) 4 Slices Gruyere cheese Plain flour Egg wash Panko breadcrumbs Remove the skin from the chicken breast, place between 2 pieces of grease paper and hit with a rolling pin or base of a pan until an even thickness. Layer you chicken breasts, ham and cheese. Using toothpicks seal the edge of the ch

Chicken cordon bleu Chicken breasts are pounded thin, layered with ham and Swiss cheese, then coated in breadcrumbs and fried until crispy. Cordon bleu (2 portions) 2 Chicken breasts 4 Slices ham (cooked) 4 Slices Gruyere cheese Plain flour Egg wash Panko breadcrumbs Remove the skin from the chicken breast, place between 2 pieces of grease paper and hit with a rolling pin or base of a pan until an even thickness. Layer you chicken breasts, ham and cheese. Using toothpicks seal the edge of the ch

42.2K views2 months ago

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Cooking Up Success: Matthew Ryle on Maison François Growth, MasterChef Drama & Kitchen Life Lessons

Cooking Up Success: Matthew Ryle on Maison François Growth, MasterChef Drama & Kitchen Life Lessons

1.2K viewsSep 3, 2024

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HAKE CHICKPEAS Ingredients: (Serves 4) 1 Hake fillet (approx. 800g, skin off and salted for 20 minutes) 75ml Olive oil 350g Red peppers (large dice) 150g Onion (large dice) 20g Garlic (sliced) 1 tsp Sweet smoked paprika (heaped) 2 Bay leaves 4 sprig Thyme 500ml Chicken stock 250g Tomato (fresh, chopped) 400g Tinned tomato (chopped) 200g Waxy potato (peeled, rough chop) 400g Chickpeas (drained) - 10g Dill 140g Crème fraîche 25g Capers 1/2 Lemon (zest) Salt pepper - Picked basil Lemon wedge Olive

HAKE CHICKPEAS Ingredients: (Serves 4) 1 Hake fillet (approx. 800g, skin off and salted for 20 minutes) 75ml Olive oil 350g Red peppers (large dice) 150g Onion (large dice) 20g Garlic (sliced) 1 tsp Sweet smoked paprika (heaped) 2 Bay leaves 4 sprig Thyme 500ml Chicken stock 250g Tomato (fresh, chopped) 400g Tinned tomato (chopped) 200g Waxy potato (peeled, rough chop) 400g Chickpeas (drained) - 10g Dill 140g Crème fraîche 25g Capers 1/2 Lemon (zest) Salt pepper - Picked basil Lemon wedge Olive

14.4K views3 months ago

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Finding out what makes the best omelette! A giant ostrich egg or 100 quail eggs. The equivalent of 24 chicken eggs, this is a BIG omelette. | Matthew Ryle

Finding out what makes the best omelette! A giant ostrich egg or 100 quail eggs. The equivalent of 24 chicken eggs, this is a BIG omelette. | Matthew Ryle

57.2K views3 months ago

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40-Clove garlic chicken 40-Clove garlic chicken (4 portions) 4 Chicken legs (cut into thigh drumstick) 40 Garlic (cloves) Olive oil 40g Butter 75ml Cognac 150ml White wine 200g Crème fraiche 5ml Lemon juice Chopped chives Salt pepper - Season and colour the chicken in a large frying pan. Once coloured on both sides, turn the heat down, add the butter and garlic cloves. - Cover with paper and cook slowly for 10-15 minutes, turning the chicken. - Add the Cognac and flambe, once reduced, cook for a

40-Clove garlic chicken 40-Clove garlic chicken (4 portions) 4 Chicken legs (cut into thigh drumstick) 40 Garlic (cloves) Olive oil 40g Butter 75ml Cognac 150ml White wine 200g Crème fraiche 5ml Lemon juice Chopped chives Salt pepper - Season and colour the chicken in a large frying pan. Once coloured on both sides, turn the heat down, add the butter and garlic cloves. - Cover with paper and cook slowly for 10-15 minutes, turning the chicken. - Add the Cognac and flambe, once reduced, cook for a

58.6K views8 months ago

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Your 2025 crash course in cooking. We’ll learn these essential techniques: 🍲 Stocks & sauces—the foundation of flavour 🔪 Precise knife skills (dicing shallots, prepping herbs) 🍳 Egg prep perfection—from poached to omelette 🥩 Cooking meat & fish like a pro 🐟 Butchering meat & fish properly This is your crash course on the fundamentals of cooking! Elevate your cooking game with these new skills in 2025. #FrenchCooking #Howtocook #Classics #Newyear #Newme | Matthew Ryle

Your 2025 crash course in cooking. We’ll learn these essential techniques: 🍲 Stocks & sauces—the foundation of flavour 🔪 Precise knife skills (dicing shallots, prepping herbs) 🍳 Egg prep perfection—from poached to omelette 🥩 Cooking meat & fish like a pro 🐟 Butchering meat & fish properly This is your crash course on the fundamentals of cooking! Elevate your cooking game with these new skills in 2025. #FrenchCooking #Howtocook #Classics #Newyear #Newme | Matthew Ryle

179.2K viewsJan 1, 2025

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SOLE GRENOBLOISE Ingredients: (Serves 1) 1 Dover sole 50g Plain flour Salt & pepper - 50g Butter 3 Lemon segments 5ml Lemon juice 1 Pinch parsley 30g Shallot 30g Capers 20g Brown shrimp 20g Cucumber (diced) 15 Small croutons Salt & pepper - Prep your dover sole (or get your fish monger on it), season your flour with salt and pepper and dust the fish on both sides before cooking in the pan. - Get your pan on medium/high heat and add some oil. Add the fish and cook for 3 to 4 minutes on the white

429.2K views5 months ago

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Celebrating 1 year of recipes! Get ready for my top 10 🔥 #french #classic #recipes #london #chef | Matthew Ryle

705.4K viewsJul 18, 2024

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ENDIVE TART Ingredients: (Serves 4) 2 white endives (cut in half)�2 red endives (cut in half) 1 red onion (cut in 8)�500g puff pastry (rolled to pound coin thickness) 120g butter 180g apple cider vinegar�90g caster sugar 2 sprigs thyme (leaves picked) 1 Petit Soumaintrain cheese�50g pine nuts�1 tardivo (leaves picked washed) 5g chives (finely chopped) 1. Preheat the oven to 180°C fan. Roll out the puff pastry and chill until needed. 2. Slice the endives in half and red onion in wedges. 3. Add th

9.4K views3 months ago

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I’m so proud to be announcing my first cookbook. French Classics, coming soon! 💙🤍❤️ It’s the ultimate home cooking. This food is for everyone: it’s about cooking and eating with friends and family, not about fancy restaurant plates. I wanted to create a book that you can use on any weeknight to create a tasty dinner, and also that offers something special for when the in-laws are coming over and you hope to impress them. It’s always been a dream of mine to write a cookbook. Thanks @bloomsburyc

16.9K viewsApr 22, 2025

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BREAKFAST MUFFIN 🍳🥯 Ingredients: English muffins (8 Portions) 450g Flour (strong) 1tsp Salt 1tsp Sugar 10g Yeast (dried) 50g Butter 250g Milk (whole) - Make the milk slightly warm and melt the butter inside. Mix all ingredients well for 5 minutes with the dough hook - Leave to prove for 20/30 minutes (until doubled in size), roll to the correct thickness using fine semolina, can cut into disks. - Leave for another 20/30 minutes and prove covered. They should double in size. - Cook over a mediu

25.7K viewsMay 18, 2025

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CHEESE SOUFFLÉ Cheese base (4 Portions) 20g Butter 20g Flour 100g Milk 100g Comte cheese (grated) 40g Double cream 15g Dijon mustard Nutmeg (grated) 3 Egg yolks (Clarence Court) Melt the butter, add the flour and cook for a few minutes. Add the milk and bring to the boil while whisking. Simmer for 2 minutes. Grate in some nutmeg, add your cheese and seasoning. Put in the blender and add your egg yolks, blend until smooth. Cheese souffle (4 Portions) 210g Cheese base (0.5 recipe above) 200g Egg w

194.2K views3 months ago

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Cosy classics is here 🍁🧡🍂 Prepare for pies, soups, stews, and everything in between! Tarte tatin, bourguignon and gratin. It’s food thats soul-warming, wholesome and always nourishing. I’ll be showing you my favourite seasonal ingredients and all of the recipes I usually cook this time of year. #autumn #winter #french #classics | Matthew Ryle

15.1K viewsNov 3, 2024

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ŒUFS COCOTTE 2 Eggs (Clarence Court, Seabright sage) 1 Large spoon spring veg fondue 10g Butter 25ml Double cream 30g Soft cheese Salt pepper Chives Sourdough croûtons Rub your dish with butter and place a small slice in the base, add your fondue mix, followed by two eggs. Add your cheese in small chunks and pour over cream. Add boiling water to a pan half way up the egg dish, cover both dishes and bake in the oven at 180C for around 10 minutes. You want the eggs to set very slowly like a soft w

5.1K views3 months ago

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How to make the perfect French vinaigrette This is my perfect, zingy, mustard vinaigrette and perfect green salad. I always have a jar in my fridge! Vinaigrette (350g) 60g Dijon mustard 60ml Vinegar (white wine) 360ml Rapeseed oil 1/4 Lemon juice ½ Garlic clove (small) Salt pepper Slowly stream your oil into the Dijon, vinegar, lemon and garlic. Finish with a little seasoning. Or add everything to a jar and shake well to emulsify. Green salad Washed leaves Vinaigrette from above 5g Diced shallot

58.2K views2 months ago

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POULE AU POT 🍗🍲 Ingredients: (Serves 4) 1 turnip (cut into 8 wedges)� 2 leeks (cut into 8 pieces)� 12 baby onions� 2 celery sticks (cut into 8 pieces)� 2 carrots (cut into 8 pieces)� 1 Savoy cabbage (cut into 8 pieces)� 4 garlic cloves� Bouquet garni� 1.4kg whole chicken (approx.)� Dijon mustard� Cornichons� Fresh bread 1. Truss the chicken to get it ready for poaching. Place the chicken into a large stockpot and cover with cold water. Add the vegetables, bouquet garni and a good pinch of salt

36.4K views3 months ago

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We ask ‪@MatthewJRyle‬ where he's desperate to try in #London

17.4K viewsOct 16, 2024

CHEESE CLASSICS - NEW SERIES! Indulge in oozing, creamy goodness with this new series featuring irresistible cheese recipes that melt in your mouth. Don't miss out! #cheese | Matthew Ryle

10.3K views3 months ago

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CROQUE MADAME Left over cheese and ham from Christmas? Ingredients: Mornay (4 portions) 40g Butter 35g Flour (plain) 300g Milk (from above) Salt pepper 100g No.1 Smoked silver fox cheddar (grated) 30g Dijon mustard - Bring the milk to the boil and remove from the heat, infuse. - Melt your butter fully and add your flour. Cook the roux for around 3 minutes, over a medium heat before adding any milk. - Slowly add your infused milk one ladle at a time, mix until fully incorporated, as you get close

43.4K views4 months ago

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How to prep a chicken. Ingredients: X1 whole chicken - Place chicken breast-side up and pat dry. - Locate the wishbone at the neck end. Make small cuts along both sides of the bone, then pull it out. - Pull out the wings and cut through the joints. - Pull legs away, cut through the skin, and slice through the joints. Keep the oysters attached to the legs. Cut the leg through the joint and separate drumstick and thigh. - Slice along the breastbone to remove each breast, leaving wing bone attached

87.3K viewsJan 23, 2025

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Do you love potatoes? 🥔 This is the one that got everything going on my insta and marks the end of my top 10 round up! Some great new recipes In bound! #potatoes #french #classics #chef | Matthew Ryle

109.7K viewsAug 13, 2024

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CHOCOLATE MOUSSE 🍫 I’ve partnered with @iqstudents and I’ll be sharing some expert tips with iQ SupperClub so they can make memorable dishes which make every day special. Here’s one of my favourite sweet treats, made from the comfort of iQ’s own private dining room. Ingredients: Chocolate mousse (4 portions) 135g chocolate (72%) - 85g egg yolk 25g caster sugar - 250g egg white 60g caster sugar - Melt the chocolate over bain-marie - Whisk the egg yolks with 25g of sugar until ribbon stage. - Mak

9.8K views11 months ago

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Viewers' favourite Matthew is booted off MasterChef: The Professionals

GARBURE - Illness curing soup. Ingredients: When you’re feeling sick or I need of a sofa day, this is the soup and @darlingsofchelsea provide the perfect sofa. Since the Middle Ages we have known the virtues - both medicinal and culinary - of cabbage, which is the king vegetable of all self-respecting peasant soups. In the Auvergne, where “a chou is still a chou,” as an old saying goes, it is claimed that the best soups are made from cabbages that have been through a frost. Ingredients: 500g Tou

58.7K views7 months ago

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ONE POT 🥘 Welcome to One Pot, a new series of recipes that you guessed it - only use one pot. As a chef these are the kind of simple, wholesome dinners I actually cook. This is restaurant-quality food at home, without the effort… or pile of washing up. | Matthew Ryle

497.1K views4 months ago

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House sourdough bread #butter #sourdough | Matthew Ryle

11.5K views4 months ago

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CHEF TIP - How to make a cartouche | Matthew Ryle

170.1K views3 months ago

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CHEF TIP - How to sharpen a knife🔪🔪🔪 | Matthew Ryle

172.3K views3 months ago

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Lesson 9 – Poach fish Omelette Arnold Bennett #cookingclassics The king of all omelettes. One of the first things I learnt to make as a chef and my all time favourite breakfast. A decadent omelette with smoked poached haddock. Poached haddock (1 fillet) 500ml Milk 1 Haddock fillet 2 Garlic (cloves) 3 Thyme (sprig) Shallot trim 10 Black peppercorns Bring the milk to the boil. Place the fish inside and remove from the heat. Cover the pan and leave for 6 minutes so the fish slowly poaches. Remove t

121.4K views3 months ago

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