1 lb Ground Lamb 4 tb Fresh Asian or reg. Basil - (finely chopped) 3 tb Minced Fresh Coriander 1 tb Finely chopped Ginger 2 ts Finely chopped Garlic 1 ts Salt 2 ts Sichuan Peppercorns - roasted and ground 2 ts Coarse. chopped dried chiles 1 tb Light soy sauce 1 tb Dark soy sauce 2 tb Rice wine or dry sherry 2 ts Chinese sesame oil 1/2 lb Caul fat or crepinette This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings
Kochen mit TK: Rocking Chefs Ralf Jakumeit & die Crepinette vom Reh
Starkoch Ralf Jakumeit zeigt Euch, wie man mit Tiefkühlkost tolle Rezepte zubereiten kann. Hier könnt ihr Teil 2 seiner besonderen Rezeptkreationen verfolgen. Die Crepinette vom Reh mit Wirsing und Kartoffeln sind nicht nur unglaublich lecker, sondern auch noch einfach nachzukochen und äußerst vitaminreich! Genau das Richtige für die aktuelle Herbstzeit! Wir wünschen einen guten Appetit! Hier gibt's das Rezept:
Superior Farms shows us how to make these savory lamb chops with bacon.
Instructions: 1) Wrap 1 bacon slice around each chop 2) Brown the wrapped chops, seam-side down 3) Cook 2-3 minutes per side 4) Add onions, rosemary and caraway seeds 5) Cook until onions are soft & brown 6) Serve together & and enjoy!
Chef Marco Pierre White's Roasted Pigeon Pressure Test | MasterChef Australia | MasterChef World
Amy, Byron and Tash have just two and a half hours to recreate one of Marco's famous dishes from his best-selling cook book, 'White Heat': roasted pigeon with ravioli of wild mushrooms.
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Turkey Crepinettes with Pea Puree
Lauren Murdoch shows us the perfect way to use up those Christmas leftovers, with this tasty dish!
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Pork Patties
Pork Patties Ingredients 250g pork mince 1 tbsp spring onions (thinly sliced) 1 tsp green chilli (finely sliced) 3 cloves garlic (finely chopped) 1tsp fresh ginger (finely chopped) 1 tbsp breadcrumbs (if required) 1 tsp sesame oil Salt and pepper to taste Method Place the pork mince, chillies, spring onions, ginger, garlic, salt, pepper and sesame oil in a bowl and mix together well. If mixture is a bit wet mix in the breadcrumbs. Take a small amount of the pork mixture roll in to golf ball sized pieces Heat enough oil to shallow fry to a medium heat in a suitable sized pan. Add the patties in batches to the pan pressing down on them with a spatula to form the patties shapes and fry until golden brown, turning over several times. Drain on a paper towel Serve hot