How To make Asian Crepinettes
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
How To make Asian Crepinettes's Videos
BEEF CHEEK CROQUETTES | John Quilter
Here they are my borthers and sisters; BEEF CHEEK CROQUETTES. These beef croquettes are little parcels of pure loveliness and you have to check them out.
These little babies are so packed full of chilli beef deliciousness you will lose your mind!
Lemme know in the comment box below what you would pay.
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RECIPE
Creamy Fish Pie Bites with Fondue
Easy
30 mins
Makes 6
Ingredients
For Creamy Fish Pi3 bites
500g of leftover mash potato
1 heaped tsp of garlic powder
100g poached salmon
100g poached smoked haddock
100g crab
100g Shrimp
1 parsley bunch
100ml double cream
Generous pinch of good quality salt
Freshly cracked pepper
200g of plain flour
3 tbsp of smoked paprika
4 large eggs
1 packet of white breadcrumbs
Enough oil to fill your deep frier or a large, deep pan
Method
1. In a bowl, stir the garlic powder, all the fish meat, salt and pepper into your leftover mash potato
2. Next wet your hands and form the mixture into barrel-shaped patties. Drop them onto some grease proof paper.
3. Grab three shallow trays (or large shallow bowls) and prep your pane kit. In one, combine the flour and paprika. In another, crack in your egg wash. And in the final one add the breadcrumbs.
4. Pick up your patties and dip them into the flour, followed by the eggs and then the breadcrumbs. Drop them on the grease proof paper and then repeat until they’re all evenly coated.
5. Test that the oil is ready by dropping in a couple of breadcrumbs. If they start to fizz, you’re ready to go.
6. Carefully lower your tater totes into the oil and leave to cook for 1 minute - 1 minute and a half. Once crispy, remove them from the oil with a basket spatula and pop them on some greaseproof and season to taste.
7. In a bowl, combine all your dip ingredients and the season with salt and pepper.
Method Fondue
1. Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the hob, by which time the cheese should have melted.
2. Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
3. Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
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#JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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BEEF CHEEK CROQUETTES | John Quilter
John Quilter
Tortang giniling/ ground pork patties lutung Kapampangan
Haslet Lincolnshire Meatloaf Savoury Minced Pork Belly and Liver Loaf
Haslet - pronounced 'hazelet' - is a slicing loaf of pork, liver and sometimes other offal. Haslet originally comes from Lincolnshire in England, and the seasoning is somewhat similar to the of Lincolnshire pork sausage. Haslet is usually sliced when cold and served with a salad or in a sandwich.
I mentioned the seasoning mix in the video - it's something like 4 parts salt, 1 part white pepper, 1 part ground black pepper, 2 parts dried sage, 1 part mace, 1 part allspice. And yes, we also have fresh sage in the recipe, because this should taste herby!
Here's the written recipe on my website:
Videos for similar recipes:
Faggots and Peas:
American Meatloaf:
Meatballs with Tomato Sauce:
Albondigas Spanish Meatballs:
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Bacon Wrapped Pork with Apricot Glaze
Here is a combination of ingredients you surely don’t see every day. The pork is first wrapped in bacon, and then topped with Dijon mustard and apricot jam. The last ingredient may have caught you a bit off-guard, but its sweetness goes excellent with the flavor of pork. Try it and see if we’re right!
Enjoy! ????
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WinCo Meat: Bacon Wrapped Lamb Chops with Caramelized Caraway Onions Recipe
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!
Baked Stuffed Brie - Brie en Croute stuffed with Cranberries & Walnuts
Learn how to make a Baked Stuffed Brie! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Brie en Croute stuffed with Cranberries & Walnuts.