Te Mana Lamb fillet and shredded lamb shoulder with miso, aubergine and onions recipe
John Skotidas, head chef from Notting Hill Greek restaurant, Mazi, creates his TeMana Lamb competition winning dish. Watch as John takes us through each step, which includes slow braising the shoulder and then pan searing the lamb fillet, served pink. This is John’s twist on a Greek style dish.
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How to Make Spice-Crusted Steaks and Grilled Bacon Burgers with Caramelized Onion
Test cook Christie Morrison shows host Bridget Lancaster how to make perfect Spice-Crusted Steaks. Next, tasting expert Jack Bishop challenges Bridget to a tasting of supermarket bacon. Then, equipment expert Adam Ried shows Julia his top pick of electric griddles. Finally, test cook Ashley Moore and Julia reveal a showstopping recipe for Grilled Bacon Burgers with Caramelized Onion.
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Samosa Folding Hack | How to make 8 samosas in one go ????
Samosa Folding Hack | How to make 8 samosas in one go ????
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???? Let’s Make Easter Dinner
I’m making spice crusted lamb chops with sides dishes for some Easter dinner inspiration. For this recipe I am using Grassfed Australian Lamb Chops, which you can buy at Costco. #beaussome #simplyspring
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Indian Street Food - KING of CHICKEN TIKKA!! | Best North Indian Restaurants in Bangkok!!
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BANGKOK, THAILAND - Today we’re going on a tour to eat the best North Indian food, especially Punjab food, in Bangkok, Thailand. We’re going to eat everything from street food in Pahurat to Indian fine dining. Get ready for an ultimate Indian food experience in Bangkok, Thailand!
We’re starting this tour in Pahurat, which is known as Bangkok’s Little India. Surrounding the main Siri Guru Singh Sabha Sikh Temple, you’ll find narrow alleys and lanes with lots of street food and hole in the wall restaurants.
Punjab Sweets ( - Just down the alley outside of India Emporium is Punjab Sweets a 30 year shop selling sweets and Indian food - especially dishes like chole bhatura. It’s a great place to hang out for a morning tea and their chole bhatura is the real highlight. The owner was also really nice and gave us a place of their famous sweets to try. Prices - 100 - 150 THB ($2.99 - $4.48)
Just outside Punjab Sweets is a great stall to try Paan - 10 THB ($0.30)
Samosa Corner ( - I believe it’s one of the only samosa street food stalls in Bangkok that’s been serving delicious samosas and pakoras for 45 years. You don’t want to miss it when you’re in Pahurat. Price - 70 THB ($2.09) for 5
Amritsr ( - Next up on this North Indian food tour in Bangkok we went to Amritsr, specializing in Punjabi cuisine, especially Amritsari dishes. This is the type of restaurant where you’ll find a huge menu of dishes, and you can’t really go wrong. They have a huge section of dishes cooked in the tandoor, and my favorite was the achari tikka, one of the greatest ever. They also have the entire range of North Indian thick and rich curry’s. Highly recommended for some of the best North Indian restaurants in Bangkok. Prices - 200 - 400 THB ($5.97 - $11.95) per dish
Punjab Grill ( - Finally to complete this North Indian food tour in Bangkok, we went to Punjab Grill, a contemporary North Indian restaurant that serves authentic and modern dishes. Their lamb dishes are particularly delicious and I also loved their incredible tandoori prawns. You can order a la carte, and they also offer a tasting menu, as a fine dining experience, and a buffet brunch on Sundays. Prices - 400 - 800 THB ($11.95 - $23.89) per dish
It was an amazing time eating through Bangkok, at some of the best North Indian restaurants!
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Roast Rack of Lamb Persillade
This classic has been served for decades in France and the United States. It has and will continue to endure because people are so satisfied eating it. The ‘Persillade” aspect refers to the combination of parsley, garlic, bread crumbs and butter that adhere to the lamb rack during the roasting process. Some cooks add the “persillade” during the finishing process, but I prefer to roast the lamb with it throughout the process. I also coat the lamb rack with Dijon mustard to help the “persillade” adhere to the lamb as well as adding a great indistinguishable flavor to the final taste of this dish. This video also represents the classic recovery of the roasting juices and sauce/juice preparation from the roasting process. Understanding this preparation is essential for any serious cook, both domestic and professional.