Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
[EN] Liver skewers / بروشيت الكبد - CookingWithAlia - Episode 655
How about making liver skewers Moroccan style? just try it and let me know! Bon appetit.
RECIPE:
INGREDIENTS:
500 grams (1 pound) beef liver
2 teaspoons paprika
1 teaspoon ground cumin
Pepper
1 teaspoon salt, to taste
Hot red chilli pepper, to taste
DIRECTIONS:
Step 1: Prepare the Liver
1- Grill the liver strips for a few minutes on each side until it is half cooked.
2- Cut the liver into bite sized square pieces of 2 cm.
3- Place in a bowl.
Step 2: Make the Skewers
1- Add all the spices: paprika, ground cumin, salt, and chilli pepper to the liver and mix well.
2- Place the marinated liver in the skewers. Each skewers should have 5-6 such piece.
Step 3: Grill the Skewers
1- Heat a grill pan on medium heat, then cook the skewers a few minutes on each side until it's cooked.
Serve immediately.
Emma Cooks Spiced Lamb Skewers - Yang Rou Chuan!
It's Flavour Friday and for today's episode Emma is serving up some deliciously spiced lamb skewers - Yang Rou Chuan! Get the BBQ ready this for Bank Holiday Easter weekend, these juicy lamb skewers are a winning dish.
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HOW TO ENJOY LAMB KEBAB THE BEST WAY
*THIS IS NOT A SPONSORED VIDEO, WE PAID FOR OUR FOOD*
Hello everyone,
Feng Mao BBQ Lamb Kebab is a Chinese-Korean kebab barbeque restaurant based in the heart of Koreatown LA with two locations: Western Ave and Olympic Blvd. Praised by Jonathan Gold, the LA Times, Eater LA, LA Weekly, and many more, Feng Mao has been a popular foodie destination for many people who desire to not only taste a variety of delicious and savory kebab menus, but also experience the Chinese-Korean culture.
That being said, HYFVE UNIVERSE proudly presents the Best Way to get the full BBQ experience from the famous Feng Mao BBQ Lamb Kebab, located on Olympic and Western Blvd, Koreatown LA, California.
If you enjoyed the content, please like the video and subscribe to HYFVE UNIVERSE!
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Once again, Thank you for your precious time ????
00:00 intro
01:53 Mala Lamb
05:18 Regular Lamb
06:45 Original Beef
07:42 Sweet & Sour Fried Pork
08:30 Mala Beef
Where ????:
Feng Mao BBQ Lamb Kebab (Olympic) - 1st
3901 W Olympic Blvd,
Los Angeles, CA 90019
Feng Mao BBQ Lamb Kebab (Western) - 2nd
414 S Western Ave,
Los Angeles, CA 90020
HOW TO ENJOY LAMB KEBAB THE BEST WAY
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How to make Arrosticini Abruzzesi | Italian lamb skewers feat BBQ Aroma
Part One of my Arrosticini series is all about how to prepare this traditional Abruzzese dish. In this episode, I have partnered with BBQ and Grill expert, BBQ Aroma and we prepare the individual skewers with a special utensil called a “Cubo”. I am absolutely thrilled to be sharing this video with you as we create juicy skewers with a lean lamb shoulder. This has just enough fat to sizzle on a flame and add an extra flavour bomb to the meat. Look out for Part 2 where we cook and savour the Arrosticini, taking me right back home…with a special guest!
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Italian Style Food Revolution
INGREDIENTS:
3ml Bamboo sticks (skewers)
Lamb shoulder (qty depends on how much you are making)
UTENSILS:
Cubo (If you are interested in purchasing a Cubo box, BBQ expert Nick Angelucci of BBQ Aroma sells them. He can also give you more advice about alternate options to use. (INSERT LINK)
Long metal skewer
Fillet Knife (Sharpened)
METHOD:
1. Get out the Cubo and layer the filleted lamb shoulders inside the cube, flattening them slightly and making sure you cover each corner.
2. Once you have built the layers of your Arrosticini, close the Cubo tightly with the lid, pressing down hard.
BBQ AROMA TIP: Prior to using the bamboo sticks for your Arrosticini, soak them for around an hour, using hot water and add a little salt. This will prevent them from burning when cooking the meat.
3. You then need to poke through every individual hole from the top of the Cubo, so that the bamboo skewer can then slide straight in.
4. On the sides of the Cubo box, there are guides which you should follow to slice through the meat using a fillet knife. Doing this, will create small pieces of meat which will then be left as cubes on every single Arrosticini skewer!
5. Press down hard on the skewers with a thin plate and lift up the lid. You can then remove this, followed by each individual skewer.
6. Line the Arrosticini up on a plate or a tray.
The Arrosticini are now ready to be grilled…watch out next week for Part Two of the Arrosticini series, How to COOK Arrosticini…I CAN’T WAIT!
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Camera Operator: Bill Z Way
Production Company: Fame Park Studios
Music Oktogon and Platos178 ok are composed and performed by Walter Gaeta
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Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Sydney, Australia, Leichhardt, cooking, delicious, modern, Italian food recipes
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Watch the video recipe:
Oven Grilled Liver Skewers - Simple and Delicious Calf's Liver Kebab
Liver skewers or kebabs are so popular in Turkey, people eat them for breakfast in many Turkish cities. Traditionally liver kebabs are made from lamb's liver and grilled on charcoal.
Today we are making an easy version of liver kebabs with calf's liver and using the kitchen oven to grill them. Incredibly delicious and one of the best versions of calf's liver.
Serve with an onion, parsley and sumac, this simple and quick to make kebab will definitely surprise you!
I will also make the more common and traditional lamb liver kebab in the future, which also follows a very similar recipe.
Hope you enjoy this detailed, step by step recipe of this insanely delicious kebab from Turkey!
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Ingredients:
• 500 g, calf’s liver
• 150 g lamb fat (preferably rib fat)
• 2 tsp cumin
• 2 tsp chili flakes
• 1 tsp sumac
• 2 tsp paprika powder
Garnish:
• ½ onion
• 1 tomato (thinly sliced)
• Chopped parsley (1/2 cup)
• 1 tsp sumak
• Lavash bread
#liverkebab #calfsliver #turkishstreetfood