How To make Lamb Stock Master Chefs
Bones and trimmings from
2 racks of Lamb 1/2 c Water, plus more as
:
needed 1 c Tomato, fresh or canned
1 md Onion, chopped
2 lg Carrots, chopped
2 ea Celery, stalks, trimmed
-- and chopped 5 ea Garlic, cloves, chopped
1 ea Thyme, fresh, sprig OR
1/2 ts Thyme, dried
2 ea Bay leaves
6 ea Peppercorns, black
Preheat the oven to 400 F. In a roasting pan, roast bones and trimmings until well browned, about 45 minutes, stirring occasionally. Transfer bones and trimmings to a stockpot, and degrease the roasting pan. Place over medium-high heat and stir in 1/2 cups of water, scraping up any browned bits. Pour these deglazed juices into the stockpot. Add remaining ingredients and water to cover. Bring to simmer over medium heat, reduce heat to low, cover partially, and simmer 3 to 4 hours, skimming frequently. Strain stock into bowl through a colander lined with double layer of dampened cheesecloth. Gently press solids to extract all of the liquid, discard the solids. Cool. Remove fat from surface. Stock can be stored for up to a week in a refrigerator. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York
How To make Lamb Stock Master Chefs's Videos
Crusted Rack Of Lamb Recipe
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Tapenade-Stuffed Lamb Masterclass | MasterChef New Zealand | MasterChef World
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How To Cook Lamb Shanks Braised in Asian Master Stock | Easy & Healthy Asian Recipes
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Hey guys! Welcome back to the channel. Today you'll learn how to cook lamb shanks braised with an asian stock!
Braised lamb is so delicious and so versatile. It can be eaten on its own or as part of a soup or stew! Today you'll also learn how we make our very own asian stock, which is another incredibly versatile stock that you can use in a number of different asian recipes.
Don't forget to download your free recipe from the link above and subscribe for more recipes!
asian stock, lamb shanks braised, braised lamb, soup with lamb shanks, lamb shanks stew, asian recipes, easy healthy asian recipes, asian cooking recipes,
Eat, Eat, Eat!
Ange xx
CONTENTS:
00:00 - Intro to braised lamb
00:12 - braised lamb shanks ingredients
01:00 - how to cook an asian stock
04:10 - how to braise lamb shanks
05:35 - add lemon rind to your asian master stock
07:07 - add lamb shanks to the asian stock
07:35 - plate your lamb shanks
08:26 - lamb shank soup and outro
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Kitchen Stock = Liquid Gold (brown stock recipe)
Mother Sauces Ep3 : How to make Brown Stock, aka Fond Brun in French. False friend warning.
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Learning how to make Kitchen Brown Stock and White Stock is a mandatory step in the life of a cook. So many different french Sauce recipes come from this broth recipe. The stock recipe is simple : How to make Fond Brun in very short :
- 1 kg of veal : bones and trimmings
- 100g carrots
- 100g onions
- 10g garlic
- 20g tomato purée
- 1 bunch of herbs ( bay, parsley stalks, thyme)
- 1.5 litres of water
Chop everything roughly and roast it all in the oven. To get colour and flavour you need maillard reaction = caramelisation first. Then boil the whole thing for 4 to 6 hours. As much as possible : Don't add salt, don't add fat.
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Dhabewala Kheema Recipe - How To Make Mutton Keema At Home - Mutton Recipe - Smita Deo
Learn how to make Dhabewala Kheema Recipe at home with Chef Smita Deo on Get Curried.
Dhabewala Kheema as the name says is a mutton recipe made in Dhaba Style. Made with minced mutton, spices, butter it is a flavorful mutton recipe that can be relished with pav. Do try this recipe at home and share your feedback with us.
Ingredients:
4-5 tbsp Oil
2-3 tbsp Butter
1 tsp Cumin Seeds
2 Bay Leaves
4-5 Green Cardamoms
10 Cloves
4 Onions, finely chopped
1 tbsp Ginger Paste
1 tbsp Garlic Paste
5 Green Chillies, finely chopped
1 Large Capsicum, finely chopped
1/2 tsp Turmeric powder
1 tbsp Red chilli powder
1 tbsp Coriander seed powder
1 tbsp Cumin seed powder
1 tbsp Garam Masala
3 Medium sized Tomatoes, puree
1 tbsp Butter
Mint leaves, finely chopped
Coriander leaves, finely chopped
750 grams Mutton, Minced
Salt to taste
1 cup Milk
Coriander leaves, finely chopped for garnishing
Method of preparation:
Heat oil in a pan, add butter, cumin seeds, green cardamoms, cloves, onions, ginger paste, garlic paste, saute the garlic till the raw smell goes off.
Add green chillies, capsicum and saute them for 2-3 minutes.
Add turmeric, red chilli powder, coriander seed powder, cumin seed powder, garam masala, saute them for few seconds.
Add tomato puree, butter, mint leaves, coriander leaves, minced mutton, salt and mix well.
Now let it cook for 20-25 minutes.
Add milk, mix well and cook it for some time.
Garnish it with coriander leaves and mix it.
Our Dhabewala Kheema is ready.
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Host: Smita Deo
Copyrights: REPL
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Gordon Ramsay's Top 5 Lamb Recipes
We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious.
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