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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
Oldenburg - Kale with smoked sausage and other delicious specialties | At our Neighbour's Table
Peter Kluin is a farmer and has been selling organic vegetables at Oldenburg's town hall market for over 30 years. With the first cool days, the kale season begins. Kale is a winter vegetable, it is harvested from November to March. On his farm south of Oldenburg, Peter Kluin grows old varieties such as lark's tongue, black kale or red kale.
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To be more independent from the weekly market business, Peter has founded a SoLaWi cooperative. The members of the solidarity farming receive a weekly vegetable box and Peter has more planning security. Peter takes his SoLaWi members on a cabbage trip. This is a North German custom: walking together and then eating kale. The so-called Kohlfahrt includes the classic kale with pinkel, with smoked sausages made of bacon and porridge. Peter and his wife Susanne Bruns try a vegan version with strong spices. Susanne also likes the cabbage raw in a smoothie, roasted as chips and even as a dessert.
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While only one variety of kale is usually offered in the shops, more and more farmers are campaigning for the preservation of rare varieties. Peter Kluin visits the seed saver Reinhard Lühring, who collects and propagates regional kale varieties. With him, Peter finds new old varieties for the next kale season.
At our Neighbour's Table - Oldenburg | Season 2020 - Episode 245
2020 © Licensed by Berlin Producers
Make pork loin ham yourself- mildly smoked and super tasty
In this video, I’ll show you how to make pork loin ham. You can find the ingredients in the video description or blog article.
???? My dry-cured & cooked ham book:
????️ Ingredients:
Ingredients per 1 kg
100% pork loin (1000g)
Spices per 1 kg
27.5 g salt
2.5 g cure #1
3 g black pepper
2 g sugar mixture (50/50 dextrose / normal sugar)
The sugar mixture gives the best results for me. If you don't have dextrose, you can just use regular sugar.
???? Full recipe:
???? Subscribe to my channel:
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???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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???? Music:
Good Morning by Amine Maxwell
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Smoked Westphalian Ham Prosciutto Part1 How To Video littleGasthaus
Air-Dry Smoked Westphalian Schinken (Prosciutto Ham)
dry cured
Westernstyle Peking Duck - Kitchen Cat
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★ Kitchen Cat ★ Westernstyle Peking Duck Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 ts : Each Ground Nutmeg &
1 tb : Honey
3 tb : Soy Sauce
1/2 ts : Each Ground Ginger
4 lb : (to 5lb) Duckling
5 : Whole Green Onions
1/8 ts : Ground Cloves
1/2 c : Plum Sauce
24 : Mandarin Pancakes Recipe
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
Bologna - Vegan tortellini with turmeric and summer vegetables filling | At our Neighbour's Table
Who invented tortellini and how did he come up with the idea? The secret is revealed by the two friends Danila and Luisa, who not only cook the traditional recipe of the speciality from Bologna, but also a vegan version with turmeric and summer vegetables.
They have started a project just outside the city: They are renovating an old country house and planting a large vegetable garden. It is to become a place for people who need a break from everyday life.
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Courgettes, aubergines, tomatoes and onions are already thriving in the garden.
Danila and Luisa use them to prepare traditional dishes or their own creations such as pesto made from wild herbs, basil and rosemary - another recipe from the vegan cuisine that Luisa recently discovered.
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Of all things, she doesn't cook the world-famous Spaghetti Bolognese - and neither does anyone else in Bologna. A minced meat sauce needs wide noodles to stick to. And so in Bologna there is no Spaghetti Bolognese but Tagliatelle al Ragù.
At our Neighbour's Table - Bologna | Season 2020 - Episode 248
2020 © Licensed by Berlin Producers