Scottish Breakfast Cooked on a Rock
I cook a bushcraft Scottish breakfast on a rock over a campfire in the woods at my bushcraft shelter camp.
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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Scottish Sausage Rolls Farmers Market Perth Perthshire Scotland
Tour Scotland video of Scottish Sausage Rolls on visit to a Farmers Market on King Edward Street in Perth, Perthshire. A sausage roll is a savoury pastry snack popular throughout the United Kingdom and other countries including Australia, New Zealand, Netherlands, Canada, and Ireland. The basic composition of a sausage roll is generally a sheet or sheets of puff pastry formed into tubes around sausage meat and glazed with egg or milk before being baked. They can be served either hot or cold. Historically, during the 18th century they were made using shortcrust pastry instead of puff pastr
HOW TO MAKE TEA SANDWICHES & SAUSAGE ROLLS FOR A CASUAL PICNIC
HOW TO MAKE TEA SANDWICHES & SAUSAGE ROLLS FOR A CASUAL PICNIC// Happy Friday! As promised last week, today Joerg and I share 3 recipes for yummy tea sandwiches (finger sandwiches) and sausage rolls for a casual picnic! Everything is so easy and quick to prepare and tastes so good! We know that if we were to make these sandwiches for a proper afternoon tea, they would have to look more sophisticated and beautiful but since this is for a relaxed picnic, they are absolutely perfect. We hope you enjoy the video! Have a wonderful weekend. Kirsten & Joerg xx
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RECIPES TEA SANDWICHES
CUCUMBER SANDWICHES:
Ingredients
2 tbsp cream cheese
fresh chives (about 5 chives)
fresh mint (about 3 average leaves)
1 piece cucumber 8-10 cm long
salt
Method
Very finely chop the chives and mint. Put the cream cheese and chopped herbs in a bowl and mix to combine.
Spread the herbed cream cheese onto two slices of bread.
Peel the cucumber and slice it into fine slices with a potato peeler. Place the slice cucumber on top of the herbed cream cheese on one slice of bread, taking care to ensure that it is evenly distributed. Sprinkle with salt.
Place the other slice of bread, cream cheese slice down, on top of the cucumber to make a sandwich. Remove the crusts and slice into triangles.
EGG AND WATERCRESS SANDWICHES:
Ingredients
1 boiled egg
1 tbsp mayonaise
fresh chives
salt and pepper
¼ tsp mustard
fresh cress or watercress
Method
Place the egg in a bowl and mash lightly with a fork. Do not over mash. Add the mayonnaise, chives, mustard and salt and pepper and mix to combine until the mustard disappears and the chives are spread throughout the mixture.
Spread the egg mixture onto one slice of bread, taking care to ensure that the mixture covers the bread evenly. Top with cress and then top with the second slice of bread to form a sandwich.
Carefully remove the crusts and slice into triangles.
CORONATION CHICKEN SANDWICHES:
Ingredients
1 tbsp mayonaise
1 tbsp plain yoghurt
1 tsp mango chutney
¼ tsp curry powder
50 g cooked chicken
cress or watercress
Method
Cut or shred the chicken into small pieces. Place the chicken in a bowl and add the mayonaise, yoghurt, chutney and curry powder to the bowl and mix until well combined.
Spread the chicken mixture on one slice of bread, making sure it is spread evenly. Top with cress and then the second slice of bread.
Carefully remove the crusts and slice into triangles.
SAUSAGE ROLLS:
Ingredients
400 grams sausage meat
1 small shallot, very finely chopped
75 grams dried apricots, very finely chopped
handful of sage leaves, very finely chopped
320 grams roll of ready made gluten free puff pastry (or regular puff pastry)
1 egg, beaten
flour for dusting
sesame seeds for sprinkling
Method
Preheat your oven to 180 degrees Celsius and line a baking sheet with parchment paper.
In a bowl, thoroughly mix your sausage meat, shallot, apricots and sage.
Lightly dust a surface with a little flour, and lay your pastry out flat. Cut in half lengthways to create two long pieces of pastry. In the centre of each, place your sausage mixture in a long line down the middle, pressing it so that it's smooth and compact.
Brush some eggwash along one side of the pastry, and fold the other side over the sausage, and press to seal, using a fork. Repeat on other, then cut each long roll into seven pieces, and place these onto your lined baking sheet.
Brush each individual sausage roll with eggwash, then sprinkle with sesame seeds, then put them in the oven for about 25-30 minutes or until the pastry is golden and puffed up.
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PRODUCTS FOR A PICNIC:
WICKER HAMPER:
WICKER HAMPER:
WICKER PICNIC BASKET:
OUR 3 TIER INDIAN TIFFIN:
HERE IS A 4 TIER INDIAN TIFFIN:
BEESWAX WRAPS:
REUSABLE CUPS:
REUSABLE TUMBLERS:
BURLEIGH SIDE PLATE (PINK ASIATIC PHEASANTS):
BURLEIGH SIDE PLATE (BLUE ASIATIC PHEASANTS):
BURLEIGH SIDE PLATE (BLACK REGAL PEACOCK):
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This can happen in Thailand
SPRINGTIME IN ENGLAND & HOW TO MAKE BRITISH SAUSAGE ROLLS
SPRINGTIME IN ENGLAND & HOW TO MAKE BRITISH SAUSAGE ROLLS// Hello lovely people, Happy Tuesday! Today we're sharing our beautiful English countryside walk from last weekend. Before we went outside, Joerg shows you how to make sausage rolls which the perfect companion when you go on a walk. So easy and really really good! Have a lovely week. Kirsten & Joerg
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RECIPE SAUSAGE ROLLS:
Ingredients
olive oil
1 red onion , peeled and finely sliced (we used 2 shallots)
1 sprig fresh sage , leaves picked
6 higher-welfare pork sausages
1 handful breadcrumbs
nutmeg
250 g ready-made puff pastry
1 free-range egg
a little milk
Method
Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.
With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then scrunch well with your clean hands to mix together.
On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.
Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or a fork to seal the join.
Put on a baking tray and cut the rolls into the sizes you want and space them out on a baking tray.
Put some sesame seeds on top.
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(US) MASON CASH MIXING BOWL:
MASON CASH MIXING BOWL:
(UK) SIMILAR RADIO:
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