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
Smoked Porkneck Prosciutto Part2 how to Video littleGasthaus
Smoket Prosciutto Porkneck
Dry Curing рrо kilo meat, 35 g curing salt, 4 grams of cane sugar, 3 grams of dextrose, 0.2 ascorbate, 1/2 tbsp mixed pepper, 1/2 tbsp juniper berries, 2 bay leaves, 2 grams of coriander, 2 grams of ginger
10 days curing, drying 1 day, 4 x 6 hours with 12 hours of breaks
How to make Prosciutto Part 1
This is part one of a two part video on how to make prosciutto (Italian ham) Its very easy to do just watch this short video on the starting stages of making Prosciutto.
Westernstyle Peking Duck - Kitchen Cat
Get the App from Google Play: ★ 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
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: ___________________________
???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com ___________________________
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Good Morning by Amine Maxwell
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Prosciutto German
BLACK HAM, demorou um mês e meio para ficar assim.
#receita presunto black ham é feito com o pernil de porco salgado, depois marinado em uma mistura de cerjeva preta tipo stout, açúcar marcavo, melado de cana e condimentos. Estas etapas levam 1 mês e meio para ficarem prontas. Depois o black ham é defumado a quente até atingir a temperatura interna de 65 a 72ºC.
O presunto black ham tem sabor adocicado e muito aromático em contraste com o sabor levemente amargo da cerveja preta. É delicioso e pode ser servido como prato principal ou em sanduiches e aperitivos.
Há diferentes versões do black ham principalmente na Inglaterra e Alemanha(Schwarzwälder Schinken)