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How To make Westphalian Leg Of Lamb
4 lb Leg of lamb
1 Small onion, chopped
1 T Parsley
2 T Butter
1 Bay leaf
1 c Buttermilk
1 T Flour
1/2 t Salt
1/8 t Black pepper
1 T Cornstarch
2 T Cold water
Saute onion, carrot and parsley in butter until the onion is transparent. Add bay leaf and buttermilk. Sprinkle flour in a baking bag large enough to contain the lamb. Place half the buttermilk mixture in the bag. Sprinkle lamb with salt and pepper. Place lamb in bag, and cover with remaining buttermilk mixture. Seal bag and puncture in 3-4 places. Insert a meat thermometer into the thickest part of the meat. Roast in a moderate onev (350 deg F) until lamb registers 165 deg for medium or 180 deg for well done. Carefully strain liquid from bag. Measure and make up to 1 cup with water, if necessary.
Stir cornstarch into cold water. Add to liquid, cook over medium heat until thickened. Serve sauce over sliced lamb.
How To make Westphalian Leg Of Lamb's Videos
Connemara - Chowder: Fish stew with mussels from Killary Fjord | At our Neighbour's Table
Connemara is located in County Galway at the westernmost tip of Ireland. Surrounded by the roaring Atlantic Ocean, the region is characterised by gentle hills, heath and moorland. The centre is the small town of Galway with a lively cultural scene. The cityscape is characterised by students, musicians and creative people. In the surrounding area, many people make a living from breeding Connemara ponies. These friendly, frugal horses brave the often harsh and wet weather and have lived for centuries in the peaty bogs and on scree slopes.
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Bryan O`Halloran has specialised in Connemara ponies as a farrier. Now in autumn he prepares the horses' hooves for the long winter. Each iron is handmade, because the animals have individual needs. Besides his work as a blacksmith, Bryan breeds ponies himself. He currently trains every day with the young pony Perry. Bryan's older brother John runs a farm with horses, cows, sheep and chickens with his wife Marcella. John participates in a local barter network. Surplus food from the farms is exchanged among themselves. In a social media group, 25 farmers provide information about their products.
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The region's dishes are down-to-earth. Seasonal and regional is still important in the western part of Ireland: on the table is the fish stew chowder with mussels from nearby Killary Fjord or a stew with the meat of Connemara lamb. The dark, rich soda bread and desserts made with seaweed are also part of Western Irish cuisine.
At our Neighbour's Table - Connemara | Season 2020 - Episode 242
2020 © Licensed by Berlin Producers
Rack of Lamb & Savory Smoked Sausage Cheesecake
Rack of Lamb & Savory Smoked Sausage Cheesecake
Rooster Street Provisions in Elizabethtown
Rooster Street Provisions, a specialty butcher shop, opened in October 2012 in Elizabethtown.
At their shop, Tony and Kristina Page make and sell a variety of pork products, including salami, ham and bacon as well as specialty meats that are collectively known as charcuterie, derived from a French term for cooker of meat.
These meats are prepared with flavors derived from the traditional preservation processes, including curing and aging with a variety of herbs and spices.
At the shop, the Pages do butchering, grinding, fabricating and curing in a production area on one side of the shop and then sell out of retail space Wednesday through Saturday on the other.
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Aquitaine - Home of the chilli powder famed by gourmets across the world | At our Neighbour's Table
The French part of the Basque Country lies in the Aquitaine region and stretches from the Atlantic along the Spanish border. A lot of rain makes the landscape at the foot of the Pyrenees shine in vibrant green - an ideal climate for the Gorria chillies. According to legend, one of Christopher Columbus' sailors brought the chilli seeds from Mexico to the Basque Country. They have been cultivated here since 1650 and harvested from mid-August until November.
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Thierry Hiriart's family has been growing the pods for many generations, and today they have around 20,000 plants. The pods are dried for two to three weeks, put in an oven for two more days and then ground into a chilli powder that is known to gourmets beyond the borders of France: Piment d'Espelette, named after the village of Espelette. It has had a protected designation of origin since 2000. It is milder than cayenne pepper, smells of ripe tomatoes, peppers and has a subtle grill note. It is even used in chocolate, cheese and jam. But above all in Basque cuisine. Thierry's wife Marie-Laure prefers to use her Espelette chilli instead of pepper to season her dishes such as piperade, a Basque omelette made of tomatoes, onions, garlic and peppers, and chilindron, a lamb dish. Her three small children are also already used to the mild spiciness. Her friend Maritxu Amestoy likes to use it on her kale chips. For a dinner together, the women bake a Basque cake with cream filling for dessert.
At our Neighbour's Table - Aquitaine | Season 2019 - Episode 235
2019 © Licensed by Berlin Producers
Making Parma Ham
Key production steps, from the haunches of the pig to the fire branding. Parma Ham is a jewel in the culinary tradition of Europe, to be used in a wide range of modern cuisine. It is also a fine product to be enjoyed on it's own or as an aperitif.