- Home
- Lamb
- How To make Braised Lamb's Liver Henderson.
How To make Braised Lamb's Liver Henderson.
1 lb Lamb's liver 2 Onions 1/2 cup Clarified butter 1/2 cup Dry Red Wine
1/4 cup Chopped Parsley 1 Bay Leaf 1 Sprig Thyme 1/2 cup Flour 1 Ts Salt
Ground Black Pepper to taste 1 Garlic Clove 1/2 cup Water Preparation: Slice liver finely and coat with flour, slice onions 1/2 inch thich, chop parsley, crush garlic and preheat oven to 350F. Method of cookery: 1. Brown onion in clarified butter in casserole with crushed garlic. 2.
Dot with butter, add wine, parsley, bay leaf, thyme, salt, pepper and water. Cover and bake at 350F in oven for 30 minutes. 3. Shallow fry floured liver slices quickly to color only, lay them on top, cover, and bake 10 minutes at same heat, basting two or three times with red wine mixture. 4. Remove cover, bake further 5 minutes, then serve. Recipe from The Graham Kerr Cookbook.
How To make Braised Lamb's Liver Henderson.'s Videos
Peking Duck and Waldmeister Shots: Chef's´s Night Out With Quirin Schwanck
Subscribe to Munchies here:
Parker Bowles is living proof that Kreuzberg is slowly becoming the place to be for top-notch cuisine in Berlin. In this episode, Parker Bowles' co-owners Oliver Rother and Quirin Schwanck—together with their friends Michel and Flo from the nightclub Prince Charles—take us out to their favorite food hot spots. Our first stop is Good Friends in Charlottenburg , one of the oldest and tastiest Asian restaurants in Berlin, where we dine on crispy Peking duck and fried halibut. After that, it's back home to Kreuzberg and to Cocolo Ramen, where we were welcomed with sake and Asahi by Chef Yoska, who whipped up Japanese delicacies like tender, braised kakuni, sake-glazed king oyster mushrooms, and, of course, rich noodle soup. Then it's off to La Raclette, just around the corner, for Waldmeister shots with owner-bartender Steffen. The night ends back at Parker Bowles, where the party is roaring with and a late-night MUNCHIES dinner and the sounds of Dear Us. Now that's a night out in Berlin.
Check out Saigon Street Food in Berlin -
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Obsessives - Offal
Chris Cosentino, chef at San Francisco's Incanto restaurant, is an offal evangelist. He's the one people turn to when they have questions about parts of the animal beyond tri-tip and sirloin. Here, he talks about the lost connection between pasture and plate, the ways that both PETA and the USDA have gone off course, and the joys of possum-eatin'. Plus: He escorts us through a full offal dinner.
======================CHOW.com=========================
Didn't think food could draw such enthusiasm? Well, we've got plenty more passionate people on the Obsessives show page:
For more recipes, stories and videos, check out
CHOW on Twitter:
CHOW on Facebook:
========================================================
Cook's Tour - Scotland - Anthony Bourdain Season 1 Episode 21
Bourdain visits Scotland
Lamb's Head and Dirty Jameson Shots: Chef's Night Out in Paris with Le Bal Café
Click here for Le Bal's Braised Pork Belly recipe:
This episode of Chef's Night Out is a little bit unique. We're in Paris, but with two expatriate English-born chefs: Anna Trattles and Alice Quillet. Anna and Alice offer a slightly French take on traditional British cuisine at their restaurant, Le Bal Café, which is attached to a gallery and bookstore of the same name. After a quick pitcher of Pimm's Cups, we're off to Bones to hang with chef James Henry and dine on lamb's head and raw fish. Then, we take our low-key rager over to Le Mary Celeste, where we enjoy chef Haan Palcu-Chang's signature beetroot rice cakes. Anna and Alice finish the night with some dirty Jameson shots at Chez Ammad before heading back to Le Bal to cook for the hungry hoard.
Young Chefs Have Rapidly Improved the Parisian Dining Scene:
Watch London's Best Burrito in Paris:
Watch more Chef's Night Out here:
Subscribe to Munchies here:
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
How to clean lamb, goat, or venison kidneys for cooking
Quick breakdown of how I prep kidneys for cooking after butchery and freeing them from the suet jacket. If you're new to kidneys, they're easy to prep--just remove the membrane and do a little detail work with a kitchen shears or a pair of small scissors. These are lamb kidneys, but the process is identical for goat and venison kidneys as well. My scissors isn't ideal here, but it's what I had on hand, trimming the fat out of the middle is optional depending on how you want to prepare them, but I was taught to remove it for restaurant service. Rabbit and other small game kidneys don't need to have their inner fat removed.