Cook Lamb Chop with Only Onion (THIS RECIPE IS AMAZING!)
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INGREDIENTS:
3-4 tbsp Oil
3 medium Onions
600g Lamb chops
3 cloves of Garlic
1 1/2 tsp Coriander powder
1/2 tsp Pepper
1/2 tsp Turmeric
1/2 tsp Paprika
Salt to your taste
Tomatoes
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How to Make the Perfect Gravy - Simply Beef and Lamb
What's a roast dinner without a wonderfully tasty gravy? Banish those gravy granules forever and learn to make this fundamental part of the quintessential roast dinner using the delicious juices left from your roast.
For recipes and more expert information on beef and lamb - from cooking to nutrition - take a look at simplybeefandlamb.co.uk
Port Wine Sauce for Lamb, Beef or Duck - (Port Reduction)
Port Reduction Sauce for Lamb, Beef or Duck
Today i will show you how to make an easy Port sauce recipe (port wine sauce) that is perfect with lamb or beef. In the video i use a knorr stock pot as the beef stock but you can use any beef stock that you like (dont use bouillon powder). If you have made a lamb jus or beef jus before then this is the next one to try!
you can also add any resting juices from your meat to this sauce to add even more flavour.
remember not to season with salt until the end as in this port reduction recipe we will reduce the sauce to a thick consistency which also intensifies the flavour.
French onion pizza | caramelized onion sauce | grilled on oven grates
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***MY STANDARD PIZZA DOUGH, MAKES ENOUGH FOR 4 PIZZAS***
2 1/4 cups (530 ml) warm water
1 tbsp sugar (12g) sugar
1 tbsp (9g) active dry yeast
2 tbsp (30 ml) olive oil
1 tbsp (18 g) kosher salt
5 cups (600g) bread flour, plus more for working the dough
Combine all the dough ingredients. The flour quantity is just a baseline — keep kneading in more until the dough the dough is as sticky as you want it. I think stickier (wetter) doughs taste better but they're more delicate and harder to work with.
Divide the dough into four equal balls. Seal each one in its own oiled container to rise — either about two hours at room temperature, or 1-7 days in the fridge. If you do a quick rise, consider putting it in the fridge for a bit before you bake — it's easier to work cold. Extra dough can be frozen.
***SAUCE/TOPPING RECIPE, MAKES ONE ~13 PIZZA***
One large onion (I used a sweet variety, but you can add a pinch of sugar to any onion)
3-4 garlic cloves
a deglazing liquid (water, stock, wine, or some combination thereof — beef stock makes it really taste like French onion soup)
vinegar (only necessary if you don't deglaze with wine)
oil
grated parmesan
~4 ounces (113g) gruyère
~4 ounces mozzarella (I use whole milk, low moisture sticks by Galbani)
fresh herb for garnish (I used thyme)
If you're baking the pizza on a stone or steel, get it heading with your oven as high as it'll go before you start prepping anything else. If you want to use my oven-rack grilling method instead, keep reading.
Peel and chop the garlic and set it aside. Peel the onion and dice it as finely as you can. Get a wide pan over high heat, put in a little oil, and cook the onions, stirring constantly. After about five minutes you'll probably see some edges and/or brown stuff at the bottom of the pan threatening to burn. Deglaze with just enough liquid of your choice and keep stirring. When stuff again seems on the verge of burning, deglaze a little more and repeat the cycle until the onion pieces are all silky-soft and amber — it took me about 15 minutes, total.
Turn off the heat and stir in the garlic so it can cook just a little bit. If you didn't use white wine or another acidic liquid for deglazing, it the onion with a little splash of vinegar and maybe a pinch of sugar if your onion isn't a sweet variety. You might season it with pepper, but be careful about using salt if you deglazed with a salty broth. (There's probably enough salt in your cheese and dough, anyway.) Stir in a last dose of liquid to make sure the onion has a spreadable consistency.
Grate or chop the gruyère and mozzarella — it's always good to have a little more cheese than you'll think you need, just in case. Toss the two cheeses together.
If you're using my oven grate method, this is for you. Right before you start shaping your risen dough, make sure you have a clean oven rack positioned near the top and turn your top element (broiler, grill) on full blast. Get the dough out of the fridge, flour it liberally and use a rolling pin to get it to an evenly thin oblong that's a little wider than you want it. Make sure the dough and pin are well-floured before rolling the dough around the tip of the pin, like a scroll.
Use the pin to unroll the dough out onto your hot top grate. Make sure the ends aren't dangling too far down — hook them around the adjacent bar (remember the bars are hot). Close the oven and let the top side of dough brown under the broiler. If any huge bubbles puff up, I recommend reaching in with tongs and popping them — they're likely to burn really bad before the rest of the dough gets any color.
When things just start to burn (a little burning on the bottom of pizza is good, imho), slide the grate out a little and flip the dough. Onto the comparatively raw side, smear your caramelized onions in a very thin layer. Dust on some grated parmesan, then put on your other cheeses. Slide the rack back in, close the door, and bake until the top is brown to your liking. Use tongs to pull the pizza straight out onto a cooling rack. Tear on your fresh herbs.
Classic and Essential Beef Stock | Chef Jean-Pierre
Hello There Friends! This is a re-make of our original stock recipe recorded 9 years ago in 480p technology. This one is in 4K it is the same recipe maybe with a few changes. It is a must make and the base for so many recipes. I hope you like and make enough to freeze for 17 Years :) Let me know what you think in the comments below.
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OMG! Italian Style Rich lamb stew with honey and caramelised onion
The best stew you will ever taste. This slow braising method fuses the ingredients together leaving you with an incredible tender, moist and rich flavoured meat.
Lamb is becoming a more fashionable red meat as it’s a healthier meat as it contains many vitamins, minerals and B12. Try and buy grass fed and it will also have the heart healthy omega 3 fatty acids.
But enough about health, this recipe is about taste. If you like those rich casserole stews, then look further, this is a complete meal cooked in one pot. The slow cooking process tenderises the meat and develops the flavour.
A complete meal because it has carrots, peas, potatoes all built in. The best part is that it will taste even better the next day, so make a big pot. It’s also easy to freeze for ready made meals when you’re short on time. I usually place them in glass storage containers and then microwave them or add a splash of water in a saucepan and reheat on very low heat.
For the wine, make sure you buy a full bodied wine, like a shiraz or cabernet sauvignon. Do not go crazy on the price but don’t skimp either, the quality of the wine will affect the sauce. It is a red wine sauce after all.
As an option, I like to serve it with a crusty toasted bread, rubbed with a clove of garlic for that extra flavour. This is of course optional. Sprinkle some freshy chopped parsley or you can even use the celery leaves to add colour and freshness before serving.
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