How To make Asian Crepinettes
1 lb Ground Lamb
4 tb Fresh Asian or reg. Basil
- (finely chopped) 3 tb Minced Fresh Coriander
1 tb Finely chopped Ginger
2 ts Finely chopped Garlic
1 ts Salt
2 ts Sichuan Peppercorns
- roasted and ground 2 ts Coarse. chopped dried chiles
1 tb Light soy sauce
1 tb Dark soy sauce
2 tb Rice wine or dry sherry
2 ts Chinese sesame oil
1/2 lb Caul fat or crepinette
This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings
How To make Asian Crepinettes's Videos
Haslet Lincolnshire Meatloaf Savoury Minced Pork Belly and Liver Loaf
Haslet - pronounced 'hazelet' - is a slicing loaf of pork, liver and sometimes other offal. Haslet originally comes from Lincolnshire in England, and the seasoning is somewhat similar to the of Lincolnshire pork sausage. Haslet is usually sliced when cold and served with a salad or in a sandwich.
I mentioned the seasoning mix in the video - it's something like 4 parts salt, 1 part white pepper, 1 part ground black pepper, 2 parts dried sage, 1 part mace, 1 part allspice. And yes, we also have fresh sage in the recipe, because this should taste herby!
Here's the written recipe on my website:
Videos for similar recipes:
Faggots and Peas:
American Meatloaf:
Meatballs with Tomato Sauce:
Albondigas Spanish Meatballs:
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Victoria Wise Wraps Crepinettes
Victoria Wise demonstrates how to wrap crepinettes in caul fat.
Crépinettes van lamsvlees
Bekijk het recept hier:
Een crépinette is een soort van plat hamburger-achtig worstje, verpakt in varkensvet. Deze crépinettes zijn o.a. gekruid met komijn, chilipeper en karwijzaad en zitten vol met smaak. Varkensnet is bij ambachtelijke slagers verkrijgbaar.
Bekijk veel meer recepten op Allrecipes.nl!
Muziek: Master of the Feast
Kevin MacLeod
Tortang giniling/ ground pork patties lutung Kapampangan
Pork Patties
Pork Patties
Ingredients
250g pork mince
1 tbsp spring onions (thinly sliced)
1 tsp green chilli (finely sliced)
3 cloves garlic (finely chopped)
1tsp fresh ginger (finely chopped)
1 tbsp breadcrumbs (if required)
1 tsp sesame oil
Salt and pepper to taste
Method
Place the pork mince, chillies, spring onions, ginger, garlic, salt, pepper and sesame oil in a bowl and mix together well. If mixture is a bit wet mix in the breadcrumbs.
Take a small amount of the pork mixture roll in to golf ball sized pieces
Heat enough oil to shallow fry to a medium heat in a suitable sized pan.
Add the patties in batches to the pan pressing down on them with a spatula to form the patties shapes and fry until golden brown, turning over several times.
Drain on a paper towel
Serve hot
Cook with Caul Fat and Maple Syrup (How & Why)
Cook with an uncommon fat (caul fat) and make a delicious meat rub recipe, with maple syrup, that makes a pork loin roast delicious! *CLICK SHOW MORE FOR A RECIPE FOR A DELICIOUS MAPLE MEAT RUB*
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Caul Fat:
Lard made from back fat:
Lard made from the inner fat:
Maple syrup:
Organic garlic salt: (15% off with code SWEETSALT)
If you'd like a baking conversion chart that helps you easily bake with all-natural maple syrup instead of refined sugar:
RECIPE FOR RUB FOR PORK LOIN ROAST
For a 4 pound roast:
Generously rub roast with salt and pepper
MIX:
1 tsp. dry thyme
1 tsp. crushed, dried rosemary
1 tsp. garlic salt
4 cloves crushed garlic
1 TB maple syrup
Rub onto all sides of pork loin roast and bake, with fat side up, for roughly 3-3.5 hours at 325.