Ribboned Vegetable Paté - Swedish Cooking
This video started out as an entire meal of the vegetable loaf, fish, and a sauce. As that turned out to be too much for a single episode, the fish will have to wait for next time.
The vegetable loaf made of 3 layers of vegetables: spinach, carrots, and parsnips. Not only does it taste great, but it looks amazing on the table and on the plate.
Cookbook: Swedish Cooking
Music:
Easy Lemon 30 Second by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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How to Make JADE PARCELS from Genshin Impact IRL | Feast of Fiction
Need a holiday gift idea? Check out the official Feast Of Fiction Cookbook!
Just how addicted are you to Genshin Impact? Let us know in the comments AND make sure to tell us what you want to see us make next on the show!
INGREDIENTS:
Filling:
1/4 lb ground pork
1 tsp soy sauce
1 scallion, chopped
1 tbsp. Vegetable oil
1 tbsp. fresh ginger, minced
2 cloves garlic, minced
1 tbsp panda oyster sauce
2 Tablespoons lotus root, finely chopped
Wraps:
Cabbage head
Green onion
Spicy broth:
2 Tbsp canola oil
1 Tbsp. minced ginger
4 garlic cloves, minced
1 star anise
1 bay leaf
Red chili pepper, finely sliced
1 tsp. Spicy bean paste
4 cups vegetable broth
2 tsp. Soy sauce
Scallions for garnish
To make the filling, take a large mixing bowl, add the filling ingredients, and stir thoroughly to combine.
To make the wraps, bring a pot of water and some salt to a boil. In a separate bowl, add ice water and set to the side. Take your head of cabbage and place it in the pot of water if you cannot peel each individual leaf, and stir it around until a leaf begins to peel off. Once it’s peeled off and reaching a vibrant green, take it out and plunge into the cold water to stop it from cooking. If you can peel each leaf off the head of cabbage, you can dad these to the boiling water individually or as a group and repeat the same process. Once you are finished with the cabbage, repeat the process for your green onions.
Once the cabbage leaves are cooked, dry them off on a paper towel, and carefully use a knife to cut off the thicker and less malleable spine, and also remove some of the bottom part of the cabbage leaf so only the most flexible and bendy parts are left. Add your filling to the center and carefully wrap the cabbage leaf up on each side, then use your green onions to tie a knot and seal the deal. Do this for the rest of the cabbage leaves until you have wrapped up all your jade parcels.
Heat oil in a 6- to 8-qt. pot over high heat. Add ginger and garlic and stir-fry until fragrant, 30 seconds to 1 minute. Add spices, chiles, and chile bean paste and fry, stirring, 1 minute to release flavors. Add broth and bring to a boil, covered; then lower heat and simmer, covered, 30 minutes to blend flavors.
While the broth is cooking, steam your jade parcels for 15-20 minutes until the insides are cooked through.
Add broth to a bowl and place your jade parcels on top.
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About Feast of Fiction:
Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.
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UBChef Video Demo - 9th/10th April 2021
Watch Robert Thompson prepare and serve the UBChef meal box for 9th/10th April 2021.
*Tip - If you hover your mouse over the progress bar you can easily skip to the dish you would like to prepare!
On the menu:
House Sourdough with Whipped Marmite Butter
Cured Sea Trout in Pink Grapefruit and Juniper
Slow cooked Pig’s Cheeks
Terrine of Asparagus
Fillet of Hake Baked with a Sea Herb Crust
Confit Leg of Creedy Carver Duck
Pappardelle of Spinach
Orange and Dark Chocolate Marquise
Banana and Pecan Frangipane Tart
Goats Cheese Mousse with a Verjus Jelly
Enjoy your meals and happy cooking x
To place your UBChef order go to ubchef.com where you will find a selection of menus to choose from.
Contents of Video
0:00 - Intro
0:53 - Bread
3:11 - Sea Trout
8:05 - Pig’s Cheeks
13:34 - Asparagus Terrine
18:10 - Hake Fillet
22:16 - Duck Leg
27:11 - Spinach Pappardelle
34:09 - Tart
37:37 - Marquise
41:36 - Cheese
French Green Beans – Bruno Albouze
French green beans (Haricot Verts) are chef's favorite. They are slightly longer and skinnier than regular green beans. They are harvested earlier than regular green beans, so they are thought to be more tender and more flavorful. Here is the best way to pick them, prepare, cook and store. In addition, here is my every day vinaigrette recipe I use daily to season my salads and veggies.
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Mushroom and lentil terrine | vegetarian festive starter | eat for happiness
Hi guys. For this episode I was actually planning on making cabbage rolls. But suddenly it didn't seem festive enough though. So I came up with this recipe just the night before and decided to take a risk and make it without recipe testing. It turned out very tasty. Next time I will definately spice it up with more black pepper and a tiny splash of balsamic vinegar to the mushrooms to lift the flavours a bit.
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