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How To make Minced Lamb Fondue
1 1/4 lb Minced lean lamb
3 Spring onions
finely
Chopped 2 oz Fresh bread crumbs
2 tb Parsley :
fresh fine
Chopped Salt and pepper MUSHROOM SAUCE:
6 oz Mushroom -- finely chopped
6 ts Plain flour
10 Fluid ounces milk
1 tb Dry sherry
Put all the ingredients for the lamb balls into a bowl. Season and mix together. With wetted hands, shape mixture into 20-24 balls, the size of a walnut and place on a serving plate. To make mushroom sauce, melt butter in a saucepan, add mushrooms and cook gently for 5 minutes. Stir in flour, then gradually add milk and bring to the boil, stirring. Simmer for a further 5 minutes, then season and add sherry. Serve warm with lamb balls cooked in the hot oil. Recipe By : From: Janice Springer <75451.2725@compudate: 28 Nov 95 09:28:35 Est
How To make Minced Lamb Fondue's Videos
How to cook Lamb Hot-Pot | Easter Recipe
A lovely lamb recipe just in time for Easter - Enjoy this traditional dish from Lancashire, in the North West of England. ????⤵
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✅ Recipe: Lamb Hot-Pot with Sauteed Cabbage
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:34 Step 1 - Prep
1:41 Step 2 - Fry
2:06 Step 3 - Simmer
3:39 Step 4 - Bake
4:12 Step 5 - Fry cabbage
5:18 Step 6 - Serve
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???? Ingredients for 2 people:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
✅ Hot-pot
Lamb mince 350 Grams
Carrot 1 Piece
Brown onion 1 Piece
Garlic cloves 1 Piece
Fresh thyme 10 Grams
Potatoes 200 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Plain flour 10 Grams
Water 200 ML
French onion stock cube 1 Piece
Dried bay leaves 1 Piece
Worcestershire sauce 15 Grams
Marmite 8 Grams
Honey 15 Grams
✅ Cabbage
Savoy cabbage 200 Grams
Olive oil 1 Tbsp
Salted butter 20 Grams
Salt 0.5 Tsp
#CookwithOlivia
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE:
The Mother Of All Steak Sauces (Other Meats Too)- Classic Demi Glace
The most versatile classic sauce base, the uses for Demi glace are endless. I use it in my steak au poivre recipe but you can use it on chicken, pork or lamb too. Traditionally made with veal bones I opt for beef bones.
Make a beef broth from scratch and freeze it in quart containers. I have a great recipe in my French onion soup video
Once you have beef broth you can make this Demi glace quickly and easily. This sauce will freeze in cup containers for months.
Recipe:
4oz small pieces of beef (optional)
1/2 bottle red wine ( a bottle good enough to drink)
1 onion
2 carrots
2 stalks celery
3 garlic cloves smashed
2 tablespoons tomato paste
1 quart heavy duty beef broth
yield: 1 cup demi glace
Notes:
-Make sure your beef stock is full of gelatin. That will make for a thick sauce
-Roast your meat and vegetables well to add flavor and color to final sauce
-Skim your sauce as much as possible
How to make a cheese fondue at home (recipe tutorial)
Join my online French cooking classes ????????: Today it's all about cheese. We learn how to make a delicious cheese fondue at home using 3 types of cheese, crisp white wine and of course French bread. SUBSCRIBE► GET THE FONDUE SET: #frenchcookingacademy
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INGREDIENTS:
Cheese fondue for 4 to 6 people (depending on how hungry you are):
200 grams beaufort cheese
200 grams comte cheese
200 grams gruyere cheese
1 garlic clove
optional a dash of marc de bourgogne
1 pinch of cayenne pepper
1 pinch of white pepper
300 ml of dry white wine.
wine recommendation i found for the cheese fondue:
Savoie wine:
Roussette de Savoie - cépage altesse
cépage Mondeuse blanche
Apremont, Chignin (cépage jacquère)
Chignin Bergeron (cépage roussane)
Vin de pays d'Allobrogie - cépage altesse, ou jacquère, voire mondeuse blanche
Alternatives:
Rhône - St Joseph blanc (cépages marsanne & roussane)
Jura- Côtes du Jura, Arbois blanc (cépage chardonnay dominant & savagnin)
Sud Bourgogne - Mâcon & Pouilly Fuissé, Montagny
Beaujolais - Beaujolais blanc
Alsace - Grand cru cépage riesling ou pinot gris
Vin de Moselle blanc
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
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Great value chef knife:
Forged knife set (mercer culinary):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Is that bloood?! No.
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Fondue & Raclette Party
Oh, fondue…. It evokes après ski parties in 1970’s decorated homes, complete with lava lamps and avocado or harvest yellow kitchen appliances. But wait! Fondue is hip again! And its creamy, cheesy deliciousness is a fantastic appetizer, or it can be the centerpiece of a meal. Think hunks of crusty bread, slices of apple, roasted potatoes, steamed florets of broccoli, and sautéed morsels of steak or chicken. It almost sounds healthy!
Here's the recipe: acooksemporium.com/recipes/super-simple-fondue-party-raclette-too/
Photo by: Angela Pham via Unsplash