Marco’s vegetarian cookery course is simply brilliant | reviewing the BBC Maestro course

Let’s dive deep into the world of Marco Pierre White and his exceptional vegetarian cookery course from BBC Maestro. If you’re looking to elevate your culinary skills and explore the art of vegetarian cooking, this course is a must-watch.

Marco Pierre White took on a unique challenge by going vegan for a year. In this cooking masterclass, he shares his journey and transforms simple vegetables into the star of the show. This isn’t just about recipes; it’s about understanding the philosophy of cooking and pushing the boundaries of his creativity.

My Live Stream of Smoked Aubergine Baba Ganoush https://youtube.com/live/cUwE0V_E9wc?feature=share

Previous Review: Delicious Food Cooked Simply https://youtu.be/PNbZWD2i0m8

Here’s the full BBC Maestro course (not sponsored) https://www.bbcmaestro.com/courses/marco-pierre-white/delicious-vegetarian-cooking/

BBC Maestro YouTube channel. They regularly upload and hide videos so keep an eye on the channel https://www.youtube.com/c/BBCMaestro

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Table of Contents:
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0:00 – Introduction
0:49 – Why did Marco go vegan?
1:25 – What’s in Marco’s course?
3:26 – Comparing this to his other course
5:59 – The two must-watch recipes
7:39 – Other recipes I recommend
8:36 – Potatoes
9:37 – The bad stuff
11:45 – Conclusion

AFFILIATE DISCLOSURE:
Some of the links used in the description will direct you to Amazon. I get a small kickback from purchases through this at no additional cost to you.

#marcopierrewhite #chef #food

Marco piia White’s vegetarian cookery course from BBC Maestro might be the best online cookery course out there I’ve cooked just about everything from it I’ve watched it and analyzed it and I think I’m going to tell you why you will enjoy this course too I’ve previously talked about Marco Pi White’s cookery courses from BBC Maestro but this vegetarian one is something different Al together as you might expect it’s words of wisdom from the man himself talking in the way only Marco can remove the blinkers and allow your palette to dictate there we are mushrooms cheese garlic butter crispy onions and delivering it straight down the camera to you and telling you what he does to achieve the best out of vegetarian cookery why does this course exist well apart from to make money um for one year Marco went vegan for almost one year of my life I was a pure vegan for apparently no other reason than to test himself as a chef and to try and get the most out of his food he feels like he wanted to push himself out of his comfort zone and try new things all to often dinner is a protein with vegetables or a salad on the side he wanted to change the bias of that in his cookery uh much as they do in many cultures around the world to make that vegetable the star of the show rather than relegated to the side as with all Maestro courses it forms a number of different lessons um of 5 to 15 minutes each where you can pick up a a bite-sized chunk and watch it at your leisure each one deals with a different recipe it’s not technique based but recipe based when I looked at his more generic cookery course one of my biggest complaints was that by learning the recipe that was pretty much all you learned you didn’t pick up any of the the hows and the wise Marco was doing something this one takes it a step further now the BBC Maestro course is just one of those in a line of online master classes spearheaded by funnily enough masterclass and taken on by Maestro and more Lal yes chef and there’s probably others out there I haven’t seen But essentially these are online cookery courses that you pay for with a subscription watch the videos and just become better uh with Maestro you can learn things yes like cookery with Marco Pierre White and Venit batia and uh Richard beronet for bread making there’s also things about film TV and theater you can learn how to write musical theater with Tim Rice you can um learn how to write stories with Alan Moore and probably learn how to be grumpy too there’s things like MGA dots essay on happiness now I watched this one on a whim and my God that guy’s got a story um I’d strongly recommend you check it out he had an awful lot of sha shank before he got to the Redemption quite often the BBC Master YouTube channel puts it up for free so uh I’ll try and find that and link to it but essentially you’re either sub buying a subscription to the entire service or you’re buying a singular C this 5-hour 25 lesson course from Marco Pierre White and BBC Maestro will take you through a wide range of different vegetabl preparations um from making them the star of the show there’s plenty there to get your teeth stuck into so it’s slightly larger than a br but smaller than a macedin it comes with a Pia course notes book but more on that later so I’ve said I’ve reviewed his delicious food cook simply course before on BBC Maestro and my major criticisms of that were that you learned the recipe but you didn’t really get under the skin of it well this one feels very different there’s a greater sense of pace about it you spend longer watching the man himself pottering from stove to Hob to oven you spend longer really looking at what he’s doing and he spends longer about why he’s doing certain things which I suspect is actually because he had to force himself to think more clearly about what he was doing uh in order to cook with vegetables at the heart of dish and what was amazing it forced me to use my imagination to make vegetables interesting and delicious there are very detailed explanations and demonstrations of it um but don’t worry Marco fans who are after just pure Marco are going to get plenty of it his usual mysterious wit and wisdom in hushy breath tones tells you more about salc and oniv and truffles than you ever thought you’d like to know why heavy in water content but as the water content evaporates away what you will hear is just quiet he often refers to Mother Nature being the artist and he’s just the architect or something like that and that explosion of the sea fans of the marip white ASMR don’t you worry he’s got you covered from coughs and splutters and breathy noises and chopping and boiling and sizzling there’s plenty of all that good stuff here um I’m definitely going to make a compilation of it because it’s enormously satisfying to listen to bang cut in half delicious there we are he just makes the best noises while he’s pottering around cooking so if you were looking for a lowfat dinner uh most of these aren’t going to be for you in fact Marco indulges his love of butter so much in this course um so whilst he went vegan um most of this course definitely isn’t there’s an awful lot of butter an awful lot of cheese um it all tastes great but trust me very little of it is Health Food clearly it’s better for you to have vegetables than it is to have you know pork belly but bear in mind most of the recipes are indulgent and do lend you great technique but um they’re not Health Foods B by any stretch if there are two recipes I’d recommend you look for and watch intently it’s his rotto of wild mushrooms and his vegetable Las the Roto of wild mushrooms Marco has Italian Heritage and claims to have learned this risoto by standing at his mother’s side while she made risotto her self of Italian descent he didn’t actually write down a recipe for this but he just stood there and absorbed the techniques and the processes some of my friends when they make roro use wine some don’t if I think of my mother I’m sure she didn’t and it’s one of those slow paced pedantic recipes that really starts to show off why he does things of why he’s cutting things a certain way of why he’s simmering cooking things in a certain technique and equally how he finishes and preps and plates a dish lots of great um method in this recipe the same with the vegetable lasagna the vegetable lasagna is such a long detailed recipe about 15 odd minutes of technique and everything is diced a particular way and he says why and he also says and if you can’t dice it this is what you should do instead and it’s really about maximizing that flavor he repeats this often and he’s totally right about maximizing the flavor from every ingredient and yet it’s really intelligent as well he removes the pasta sheets and replaces it with salc layers lots of really great stuff in here and having cooked it myself I can say it’s in intense and sweet and delicious a really good take on a traditional Beef Pork lasagna al Forno if you’re after something quick I can recommend the babagan the roasted oine dip I actually did that on a live stream I’ll link to up here or down here or somewhere um it’s really tasty great fun um relatively quick to do as well and uh really to have as part of a big buffet or just by yourself snacking with some bread or chip all those FL flavors in the mouth which explode at the same time and there’s one I’m yet to do but I’m Ely fascinated by and that’s the stuffed cabbage alanen in other words old-fashioned cabbage um Marco harks back to his uh formative years at the Box tree and how he was taught to prepare all these different things essentially this is a dish that’s broken apart of cabbage and putting it back together again but obviously with a lot more methods and techniques involved this one turns out absolutely fascinating and a real one for celebrating that star cabbage dish and then there’s a whole section on different potato dishes which naturally I feel great about um there’s pom Maxine there’s rushy there’s fondant potatoes and uh potato doin no which you know I’ve also covered Elsewhere on this channel um all great methods to understand whether you should dry potatoes whether you should wash potatoes for what kind of preparation you’re going to have them for another really great chunk of recipes in Your Arsenal even if you don’t think of yourself as a vegetarian cook this little battery of potato side dishes is invaluable for anyone wanting to un get more out of the potato man cannot live on potatoes alone particularly amusing is the Chip Shop chips that he makes Everyone likes their chips and a different thickness which as he finishes frying he just dollops on some butter and tosses them in butter before serving the way I like to finish them and I’m sure lots of people disagree is a little butter because why not so this is not particular to the vegetarian course but I have a few little grumbles about Maestro themselves um firstly there’s the PDF of notes course notes that they provide which are uh very detailed very good but they are formatted to work well on desktop small writing large margins great photography huge file sizes but on a mobile really difficult and I know about if I’m looking at a recipe while cooking I’ve generally got my mobile around and not my laptop sitting about so I wish they’d reformat the PDF as a mobile friendly version there’s the technology as well since the last review I did I’ve discovered the BBC Maestro app which is not well publicized at all which has all the course content means I can cast the screen to different devices um everything is fully closed captioned I certainly like to have the captions on uh while I watch these which helps me absorb the information better plus you can adjust the playback speed if you want it slightly slower or if you want to speed it up and get through uh content a little bit faster the choice is yours and then finally the price um the price is a little bit annoying you’ve got a fixed fee for a whole Year’s membership and that’s that’s your model youve got to buy the whole thing fixed fee I wish I wish there was a monthly subscription because I could dive in when I’m feeling I can afford it watch some courses cause it come back to it just like you do with your other subscriptions in your life um and then you’d have the content you need when you needed it as opposed to paying a decent Chunk Up Front that is probably quite prohibitive for some people however I would say they very very regularly run a 40% off deal um I think they just had one a couple of weeks ago as I write this and there’s usually one every few weeks on so if you’re thinking about it perhaps just hang on and they often run a 40% sale also if you’re interested in testing out more BBC moner do have their own YouTube channel where they upload a few tasters and odd lessons here and there across the range so check those out and see if it’s the style of content you’re after it is all exceptionally well made and I do recommend this Marco pet vegetarian course for anybody if you’re a fan of Marco tick there just it’s full on Marco 100% Marco if you’re a fan of just vegetarian cooking I think it’s a great accompaniment although I will say you’re going to have to make some tweaks if you want to turn them fully vegan um through his use of butter and cheese and the like and finally if you are just interested in getting better at cooking and understanding what you’re doing on I think it’s a win as well I thought the delicious food cook simply was a lot of fun but not a great course this is a great course this vegetarian one comes highly recommended I hope you enjoyed that if you know someone else who’s interested in those cookery courses grab this link and share it to them I’d love it if you could do that it helps the channel grow enormously and if you want to find out some more greate courses I’ve got some others that I’ve reviewed over here Mar Pi white Jamie Oliver and I’d love to know more you’d like me to review I’ll catch you next time