FOODCOMMANDER (Episode 11: Like Grains of Sand)
The FOODCOMMANDER is not willing to make nice. In his cooking show, he will bluntly tell you what's good and bad, right or wrong. Follow his command and you will eat like a chef!
Episode 11: Morrocan Couscous Taboulé
Tasty Turkish Couscous | Kerryann Dunlop
Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
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Links from the video:
Kerryann's Sticky Toffee Pudding |
Kerryann's Cookbook |
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Jacques Pépin's Healthy Swordfish Steak with Spicy Yogurt Sauce Recipe | KQED
This week's episode of Today's Gourmet with Jacques Pépin features a healthy grilled swordfish steak recipe, how to make turkey soup with vegetables, and rice pudding with fruit sauce for dessert.
Along the way, Jacques shares kitchen tips and tricks, including how to choose a good cut of fish.
In This Episode:
00:00: How to make grilled swordfish steak
3:16 Turkey soup with vegetables recipe
10:04 Spicy yogurt sauce recipe
15:19 Creamy rice pudding recipe
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 316, 1994. Unconventional Cook
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#jacquespepin #healthyrecipes #swordfish #recipes
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
The Anti-Inflammation Cookbook | Amanda Haas | Talks at Google
Williams-Sonoma Culinary Director Amanda Haas will demonstrate two recipes from her new book.
Haas is a cookbook author and professional recipe tester and developer. Her passion for improving people's lives through food has culminated in several cookbooks. Her most recent one, “The Anti-Inflammation Cookbook: the Delicious Way to Reduce Inflammation and Stay Healthy”, combines her pursuit of wellness through food with her desire to bring people together around the table.
The book reveals recent research about the impact inflammation has on general wellness and many common health conditions. She joins forces with Dr. Bradly Jacobs and explains how eating certain foods and avoiding others can be a highly effective way to diminish and manage inflammation. Through 65 delicious, simple inflammation-busting recipes, she shares how sometimes good food can be the best medicine.
Spinach & Pistachio Stuffed Lamb Breast recipe | Morrisons
Try this unusual recipe for lamb breast inspired by North African cuisine. M Kitchen chef, Pete Williamson, says, 'North African flavours are delicious with lamb, and these textures combine so well'
serves 8 people
prep in 20 mins
cook in 130 mins
Ingredients
1 onion, peeled and finely chopped
2 tbsp olive oil
2 garlic cloves, peeled and finely chopped
150g baby spinach leaves
100g fresh breadcrumbs
75g pistachios, shelled
2 tbsp fresh rosemary, chopped
4 tbsp fresh mint, chopped
2 lamb breasts, boned (your Morrisons butcher can do this for you)
500g butternut squash, peeled and cubed
300g cous cous
½ tsp turmeric
600ml hot chicken stock, made from a cube
100g feta, crumbled
Heat the oven to 240°C/220°C fan/Gas 9. Cook the onion in half the oil until soft. Add the garlic and cook for 1 minute then add the spinach. When it wilts, remove from the heat.
Place the spinach in a bowl and add the breadcrumbs, pistachios, rosemary and half the mint. Season well and mix. Lay one lamb breast skin-side down and arrange the stuffing down the centre. Lay the second breast on top then roll up. Secure with string.
Roast for 40 minutes, turning to make sure all sides brown evenly. Turn the oven down to 200°C/180°C fan/Gas 6 and roast for a further 1½ hours until cooked through and no pink meat remains. If the lamb starts to brown too much, cover with foil.
Meanwhile, place the squash in a roasting tin, pour over the remaining oil and season. Roast for 30 minutes then cool slightly.
Place the cous cous in a bowl with the turmeric, stock and season. Mix briefly, cover with cling film for 10 minutes, then fluff up with a fork. Gently stir through the roasted squash, remaining mint and feta.
Allow the lamb to rest for 20 minutes before slicing and serving with the cous cous.
Per serving: calories 555 (28%), sugar 4.1g (4.5%), fat 24.4g (35%), saturates 8.7g (44%), salt 1.3g (22%) of your guideline daily amount