Lamb Meatballs in a Mushroom Sauce from Aragón, Spain.

[@bensmith7536]

Criminally undersubbed, this content is right up there with the best.

[@Petespans]

Thanks for the encouragement!

[@Lughnerson]

I confidently hit the "LIKE" button before even watching his videos. This is real cooking and teaching.

[@Petespans]

So pleased you continue to enjoy my content :)

[@BMan1113VR]

Same - and it never disappoints.

[@kevinbetancourt9033]

I know! Can’t wait for that cookbook but there’s nothing like listening to this man cook. Have you thought about doing an autobiography audiobook? In the best way ever I think it will put me to sleep. 😊

[@StephenBaysted]

I’ve just discovered this channel. Brilliantly constructed videos, fabulous dishes and your presentation is top notch. You should be on TV.

[@josephmarciano4761]

Pete enriches the sauce with his culinary baritone. I'm usually so focused on what's for dinner, that I wanted to be sure to add: Kudos for the excellent production values in your videos: Lighting, scene composition and video clarity are always spot on!

[@Lughnerson]

Yeah man. Pete Pan's is the best.

[@Mathijs1974]

Really the best channel on KZbin.

[@Don_from_cairns_australia]

This is exactly how I like to start my Monday mornings. And congratulations on your 10k

[@kuma9069]

Que bueno, Maestro... vemos q vas entediendo el duende, paso a paso. Enhorabuena, Chef y una vez más, gracias x esta delicia!

[@markdesmond6274]

I‘ve only just discovered your videos and they are wonderful. I adore Spanish cuisine. In fact I’m in Spain now and cooked Garbanzos con Espinacas a la Catalana for dinner. Wonderful with a chargrilled baguette, olive oil and a big glass of red wine. Really looking forward to your book and watching more of your videos.

[@Petespans]

@@markdesmond6274 many thanks for tuning in :) that meal sounds great!

[@Mathijs1974]

My absolute favourite channel on KZbin.

[@Petespans]

That's awesome to hear! Thanks for tuning in.

[@joeldalton473]

Only 10k subs? Your vids are quality, you'll be at 100k in no time. Glad I got in at the ground floor.

[@Petespans]

Yay! Onwards ....

[@tonyvanheerden]

Greetings, Pete... Your presentation of trad recipes are great. I am, was, an ardent home cook and was for some 30+ years a world traveler. Please consider presenting one of my all-time favorites, from Portugal, the Bacalhau à Brás.

[@scottmclennan6114]

Made this for my family last weekend and it just disappeared. Apparently I am making it again this Saturday!! Everyone loves this dish. Thanks for the recipe.

[@Petespans]

@@scottmclennan6114 delighted it was a success! My mixture was a bit loose so added flour (not seen on video!) may have been due to extra brandy!

[@nickp5093]

Hard work all that food tasting at the beginning. But I can see it must be done and done right. This looks a good recipe, will certainly try it.

[@lucymoody4927]

Excellent recipe

[@LuigiRBG]

That looks great amigo😊❤, thanks 🙏

[@nicolasmoss-allison5645]

Well done for 10K! Hopefully you#ll get some traction and recognition for the great content :)

[@billgorman4030]

soooooooooooooooo good thank you for this.

[@joetemple641]

Smashed it again Pete. I will be cooking this.

[@chrismoose64]

Stunning dish, Pete. And congrats on 10k subs!

[@Petespans]

Many thanks Chris!

[@Thesilverthunder777]

Can't wait to try this with a stellar bordeaux.

[@David-qd3ff]

You mean a Rioja

[@PassionFlower4599]

@@David-qd3ff preferably Marques de Murrieta

[@Thesilverthunder777]

@@PassionFlower4599 Yes! Marques de Murrieta!

[@britinmadrid]

Another stonker to add to the catalogue. Thank you very much!

[@jimringo2569]

I have got to do this one now! Thank you sir.

[@andrewharrison8975]

Well Pete your talents have no end; brilliant cook; doughty cyclist; raconteur; cineaste; and now lieder singer! Maybe we could have your Winterreisse whilst cooking a “Poule au Pot”. Anyway enough of this whimsy, I’m going to be cooking this dish tonight. Unfortunately I don’t have access to the Cordero tenasco, but will be using the excellent Cordero di Bruton ( a town in Somerset where I live). Bravo Pete, wish I was there!

[@Petespans]

Bruton lamb! One of the best - up there with Wincanton. What a good idea! I can feel "Gute Nacht" coming on.

[@Petespans]

@@andrewharrison8975 check out EL METODO Spanish for my real job! (Udemy.com). Would like to hear more about you…

[@artfulcookingwithdawn9000]

What a charmed life you live, Pete! Looks delicious as usual 🙂

[@aboukirman3508]

I might have a go at this...

[@nedfarrell]

Que rico!

[@adrianwilliams4413]

Beautiful dish I'm definitely going to make it. Cheers Adrian 😅

[@thepanamahat]

Made this yesterday, loved it. Will remain on weekly rotation

[@RivetGardener]

Que Rico, Pete!

[@NClass468]

I see you've hit 10,000 subs recently, congrats and deserved!

[@thomasbenham2461]

what does the '1927' mean? I plan to try this. Looks fabulous and easy. Perfect combination.

[@Petespans]

That's actually the year LA BONNE CUISINE de Madame Saint Ange was published; I base much of my content around her recipes, at least the French stuff.

[@Tjk186]

Congrats on your 10k Pete!...more than deserved...thank you for all you research, do and share with us ...amazing real food and locations👍

[@Petespans]

Thank you so much for your kind words and support!

[@janeparrett8601]

Always inspired, Pete! More please.

[@Petespans]

Bless you Jane - plenty more on the way :)

[@tonydeltablues]

Magnificent! Gracias x Tony

[@NicaSolibio-rg4sx]

Thank you, it helps a lot specially for expats who don’t speak Catalan or Spanish yet. 😅 have you tried Carn D’olla? 😅

[@thomaseriksen6885]

Looks good

[@PKDionysus]

Stunning dish, Chef. Any chance we could get a video on that fried bread dish? That looked amazing. Congrats on 10k, by the way.

[@Petespans]

Many thanks for you kind comment. I did a vid on the migas a while back: kzbin.info/www/bejne/oJKzgnyBosmpjsU

[@PKDionysus]

@@Petespans Thank you, Chef. 👏🏾

[@ferenccookmurray]

Me watching many of your great outdoor cooking in Spain videos: "It looks f'n hot!"

[@Petespans]

Spot on. 35 - 40

[@ferenccookmurray]

@@Petespans It's 33 here in Edmonton, AB, CA and damn it feels too hot to cook outside! I guess you acclimate to the temps. Love the channel.

[@jamestiberiusduck7462]

Lamb mince is not an easy find in my part of rural France. Guess I will have to go shopping across the frontier soon. Excellent as always Pete.

[@Petespans]

Won't they mince it for you?

[@jamestiberiusduck7462]

@@Petespans it is possible but availability is patchy at best Bigorre pigs and Astarac chickens rule here.

[@andrewharrison8975]

James, you can always mince your own; a couple of good knives or a mezzaluna will do the trick.

[@andrewharrison8975]

..sorry just realised not much lamb minced or otherwise.

[@BaldingEagle51]

I didn't know you were such a great singer! ;) Interesting that dry bread would be soaked before being added to the meatballs mix. Here, dry bread is simply crumbed to help balance the binding in the meatballs, so it's not too soggy. This way, they will also brown but without a real crust (no flour needed).

[@Petespans]

I know, right.... I never quite got the soaking in milk, but everyone does it!

[@johnosullivan502]

Wow, this is a must try accompanied with a good Rioja.🍷😋👍

[@Petespans]

Yes! Very reliable region, over here at least.

[@johnosullivan502]

@@Petespans I’m in wales and we are blessed with fabulous lamb but I think I can find a good Rioja or two!🍷😂

[@dojufitz]

Thirst! Congrats on 10K!

[@Petespans]

You noticed! Thanks Dom :)

[@Texaswesternwriter101]

I am a lamb fan. Again, a superb dish. ETA on your cookbook. Sigh me up for an advance copy. Still hope to make it to Spain. Lunch is on me.

[@mimig6511]

or just keep filling his glass and Pete will make it!! tee hee

[@andrewharrison8975]

Pete, I think the song you are (pretending to sing?) singing is ‘An die Musik’ set by Schubert. The meatballs look as lovely as the music!

[@Petespans]

Thanks Andrew! No, that's me giving the poor rendition: karaoke Schubert - An die Musik, correct!!

[@andrewharrison8975]

Clearly, Pete, you are a fellow Schubertiad!

[@PhilippeDevienne-eh9tx]

Crispy Aragonese pigs ears sounds great . A future video?

[@tedmac8049]

❤

[@adammiller2759]

Where's Jess?

[@jdlc903]

Tripe, snails,pigs ears,fried bread,

[@andrewharrison8975]

…why are we only allowed one ‘like’ ?

[@jdlc903]

A drop of brandy - why not