The Simplest Garlic Spread You'll Ever Make (Garlic Confit)
The easiest and most delicious garlic confit recipe around! Great to enhance any soup, sandwich, sauce or pasta dish. Hope you enjoy!
*No Animals Were harmed in the making of this video*
(Shiloh was only given bread)
Ingredients:
Garlic
Fresh Thyme
Dried Bay Leaves
Whole Black Peppercorns
Whole Fennel (Anise) Seeds
Red Chili Flakes
Extra Virgin Olive Oil
(Optional) Kosher Salt
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5 Minute Miso Sauce Makes Everything Better (Miso Paste Recipe)
So, you've made miso soup and miso ramen and you have a container of miso at the back of your fridge gathering dust. What is a resourceful cook to do? I'll tell you: make this five minute miso sauce that makes literally everything it touches better. Plus, you can make this sauce with ingredients you already have in your kitchen!
Recipe for 2 servings of miso sauce:
Mix together in a small bowl and set aside:
3 tablespoon (45 gram) water
One tablespoon (20 gram) miso paste
Two tablespoon (45 gram) fruit jam, jelly or preserve
Heat oil in a small pan over medium heat and add:
1/2 teaspoon (3 gram) garlic, grated
1/2 teaspoon (3 gram) ginger, grated
Stir until fragrant
Add miso mixture to pan and heat until thickened, 2-3 minutes
Turn off heat and add:
2 tablespoon (28 gram butter)
Swirl pan until butter is emulsified
Season with a squeeze of lemon juice
Taste and adjust seasoning.
Strain through fine mesh strainer such as a chinois or tamis for a smoother sauce.
Equipment used:
John Boos Work Table:
All Clad D3 8 Inch Frying Pan:
Induction Cooktop:
Chinois:
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4 Healthy Side Dishes | Easy + Delicious Weeknight Dinner Recipes
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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How to Make Crackling Pork Roast | Cook with Curtis Stone | Coles
Join Curtis as he shares his top tips to achieving perfect golden and crunchy pork crackling. He’ll guide you through from prep to plate, adding pickled onions and a cider jus for a finishing touch. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone's Crackling Pork Roast with Pickled Onions and Cider Jus
Serves 8 Prep 30 mins (+ cooling, chilling & 15 mins resting time)
Cooking 3 hours
2kg Coles Australian Pork Leg Roast Boneless
2 fennel bulbs, coarsely chopped
1 brown onion, coarsely chopped
1 cup (250ml) salt-reduced chicken stock
½ cup (125ml) cloudy apple juice
6 thyme sprigs, leaves stripped, stems and leaves reserved
40g butter, chopped
Pickled Red Onions
1½ cups (375ml) red wine vinegar
⅓ cup (75g) caster sugar
1 cinnamon stick
1 tsp black peppercorns
1 tsp coriander seeds
2 whole cloves
2 red onions, peeled, thinly sliced
1 To make the pickled red onions, in a medium saucepan, combine the vinegar, sugar, cinnamon, peppercorns, coriander and cloves with ⅓ cup (80ml) water and 3 tsp sea salt flakes. Bring to the boil over medium heat, whisking until sugar dissolves. Place the onions in a medium heatproof bowl and carefully pour over vinegar mixture. Set aside to cool to room temperature before transferring to the fridge to chill.
2 Position rack in centre of oven and preheat to 150°C (130°C fan-forced). Using a sharp knife or box cutter, deepen scoring in rind and fat of pork (do not cut through meat). Season the pork generously with salt.
3 Arrange the fennel and onion in the centre of a large rimmed baking tray. Top with the pork. Roast for 2-2½ hours or until an instant-read thermometer inserted into centre of pork reads 50°C. Remove pork from tray.
4 Increase oven temperature to 250°C (230°C fan-forced). Transfer pork to a clean rimmed tray and roast for 30 mins or until rind is crisp and crackling and internal temperature is 60°C. Transfer pork to a carving board and set aside for 15 mins to rest.
5 Meanwhile, discard the fennel and celery from first tray. Pour off fat and use paper towel to blot up any remaining fat, keeping browned bits on tray intact. Place the tray over medium heat. Add the stock, apple juice and reserved thyme stems. Cook, using a wooden spoon to scrape up browned bits on base of tray, for 5 mins or until liquid has reduced by half. Strain the mixture into a medium saucepan and stir in the butter. Season with salt and pepper.
6 Using serrated knife, cut pork into 2cm-thick slices. Serve with the pickled onions, gravy and thyme leaves.
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Quick Cured Pork Loin with Pura Vida Sauce
Learn how to cure your pork loin in just a couple of hours with this flavor packed recipe. Chef Eric Gephart fires up the Kamado Joe Pellet Joe for his Quick Cured Pork Loin with Pura Vida Sauce.
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*** TIME STAMPS ***
00:00 Intro
00:30 Trimming the Pork Loin
00:59 Seasoning
02:22 Kamado Jeo Pellet Joe Set Up
02:40 Finishing the Quick Cure
03:43 Cooking
03:52 Making the Pura Vida Sauce
05:44 Flipping the Pork Loin
06:18 Finishing Temperatures
06:30 Quick Searing the Pork Loin
07:50 Slicing the Pork Loin
08:27 Let's Have A Taste
09:06 Outro