How To make Captain's Table Rolled Roast
-ELAYNE CALDWELL KVNH17B 5 lb Rolled roast
THE MARINADE:
1/2 c Olive oil
1/4 c Lime juice
1/4 c Dijon mustard
1/2 c Chablis
1 tb Chopped fresh tarragon
1 tb Chopped fresh dill
1 ts Cumin
1 tb Fresh ground black pepper
6 Garlic cloves*
THE GLAZE:
2 tb Olive oil
1/3 c Lite soy sauce
3/4 c Honey
1 tb Fresh ginger; grated
1 Large garlic clove, minced
2 tb Lemon juice
3/4 tb Crushed Thai chili peppers
*Sliver the garlic cloves into 20-25 pieces. MARINADE: Combine first eight ingredients in a mixing bowl, stir well and pour into a durable plastic bag. With the tip of a sharp knife, penetrate the outer skin of the roast and insert the slivered garlic cloves. Add beef to the bag, seal and turn to thoroughly coat. Let stand a minimum of 1 1/2 hours, turning several times. THE GLAZE: Add honey to sauce pan, heat gently. Add all other glaze ingredients, stir frequently. DO NOT brING TO A BOIL! Remove from heat. PREPARATION: Preheat grill to minimum 325 degrees. Remove beef from marinade, reserve for future use. Set beef on rack. Insert meat thermometer so that probe is in the center of the meat. Cover with tinfoil tent and place on grill or spit. For rare meat, roast for 33 minutes per pound or up to an internal temperature of 140 degrees F. for rare meat, 160 degrees for medium. GLAZE after 30 minutes. Remove foil for last 1/2 hour. Remove from grill and let
stand for fifteen minutes before slicing thinly. Remaining glaze can be re-heated and used as a sauce. Garnish with greens and serve with asparagus and new small potatoes. FROM: "Blue Ribbon BBQ" by John Uldrich - ISBN #0-9622794-0-4
How To make Captain's Table Rolled Roast's Videos
Sal Henley cooks Slimming World Syn-free Kati-style beef wraps recipe #swcurryclub #foodoptimising
Sal Henley cooks up this recipe from Slimming World’s Ultimate curry cookbook, which features more than 70 new Slimming World friendly recipes. This recipe book is available exclusively to Slimming World members to buy from group or online. To find out more go to
Syns per serving - FREE
Serves 4
Low-calorie cooking spray
250g lean beef mince (5% fat or less)
1 large red onion, finely chopped
3cm piece fresh root ginger, peeled and finely grated
1 garlic clove, finely grated
1 tbsp curry powder (Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or flour). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp)
2 tomatoes, finely chopped
2 large peppers (1 red, 1 yellow), deseeded and diced
Grated zest and juice of 1 lime, plus wedges to serve
100g fat-free natural Greek yogurt
For the wraps:
8 large eggs
2 tsp cumin seeds
Small pack fresh coriander, chopped
Spray a wide non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the lean beef and onion and stir-fry for 5 minutes or until the beef is browned, then drain off any fat if there is any.
Reduce the heat to medium, add the ginger, garlic and curry powder and stir-fry for a few minutes. Stir in the tomatoes and peppers and stir-fry for 6-8 minutes or until the tomatoes have softened and the mixture has thickened. Season to taste, cover and keep warm.
Meanwhile, whisk the eggs in a large measuring jug, stir in the cumin seeds and most of the coriander and season lightly.
Spray a non-stick frying pan (about 20cm across) with low-calorie cooking spray and place over a medium heat. Stir in around one-quarter of the egg mixture, tilting the pan to coat the base, and cook for 2-3 minutes or until it's set on the bottom. Flip over and cook for a further minute. Carefully slide the omelette onto a warm plate, cover with foil and repeat to make 4 omelettes.
Stir the lime juice and half of the zest into the yogurt.
To assemble the wraps, spoon the beef mixture down the centre of each omelette, drizzle with the lime yogurt and scatter over a little more zest and coriander. Fold the sides in to enclose the filling, then scatter over the rest of the lime zest and coriander and serve with lime wedges and salad.
Srilankan Roast paan recip English subtitles Tamil roasted flat bread இலங்கையின் சுவைமிகு ரோஸ் பாண்
Ingredients
Dry yeast 2 tsp
Sugar 1 tbs
Warm water 1/2 cup
All purpose flour
Salt 1 tsp
Coconut oil 3 tbs some extra coconut oil
Water 1/2 + 1 1/2 tbs
© Lalitha Thananchayan
Venison Neck Roast with Morels
Pretty straight-forward recipe demonstration: debone a venison neck, tie it and braise, then make morel mushroom sauce with the stock.
Visual Impacting Process ! Crispy Roast Suckling Pig Making - Hong Kong Street Food
Visual Impacting Process ! Crispy Roast Suckling Pig Making - Hong Kong Street Food
Camp Oven Cooking - ( Slow Cooked Roast Lamb Over 3 Hours )
Camp oven cooking on the campfire has been going on for years.
You cant beat campfire cooking with a lamb roast in the camp oven , particularly a slow cooked roast lamb in my backyard fire pit, that i had cooking for three hours.
I have cooked this camp oven roast lamb right here in my backyard. If you have a fire pit at home, backyard cooking can be a lot of fun.
Cooking a roast in the camp oven does take some getting use to. But, with a few cooking tips on how to cook in a camp oven, once you will master it, and your roast lamb will taste amazing.
Camp ovens have been around for many years, for campfire cooking.
What ever meals you can cook in your conventional at home, you can cook the same meals in a camp oven.
Any type of roast will taste amazing in the camp oven.
Butchering Beef (Hindquarter Tutorial)
I'm back! After a pretty long break between videos I've finally pulled my finger out and made another one. In this video I'll take you through how I break down and cut up a hindquarter of beef. Hope you enjoy the video and can pick up some handy tips along the way. Thanks for watching and don't forget to like, share and subscribe to my channel if you haven't already. Cheers????