How To make Corn And Pork Kebabs with Rosemary Green Beans And Potatoes
Ingredients
8
each
skewers, metal or bamboo, 10-inch
4
each
corn, ears, large, fresh
2
each
pork, tenderloins
2
tablespoon
vinegar, red-wine
6 1/2
teaspoon
oil, olive, extra-virgin
2
teaspoon
red pepper flakes, dried, hot
1
teaspoon
salt
1
pound
beans, green
1/2
pound
potatoes, boiling
2
teaspoon
rosemary, leaves, fresh
2
teaspoon
garlic, minced
Directions:
Prepare grill and if using bamboo skewers soak in water 30 minutes.
Shuck corn and cut crosswise into twenty-four 1-inch pieces. Cut pork into thirty-two 1-inch pieces. Thread 3 pieces corn and 4 pieces pork onto each skewer.
In a small bowl whisk together 1 tablespoon vinegar, 4 1/2 teaspoons oil, red pepper flakes, and salt and divide red pepper mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices).
Brush kebabs with red pepper mixture from 1 bowl and grill on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until pork is cooked through, 15 to 20 minutes. With a clean brush coat kebabs with red pepper mixture from other bowl.
While kebabs are grilling, trim and halve green beans. Cut potatoes into 1/8-inch-thick slices and finely chop rosemary. In a steamer arrange potatoes and layer green beans on top. Steam potatoes and green beans over boiling water, covered, until potatoes are tender, 6 to 8 minutes.
In a large bowl whisk together remaining tablespoon vinegar, remaining 2 teaspoons oil, rosemary, garlic, and salt and pepper to taste. Add hot vegetables and toss to combine.
Serve kebabs with vegetables.
How To make Corn And Pork Kebabs with Rosemary Green Beans And Potatoes's Videos
7-hour slow cooked lamb shoulder that will MELT in your mouth
This is the perfect recipe to start cooking mid-morning then carry on with your day and have a delicious meal ready for the evening.
Recipe
Ingredients
- 1.2kg lamb shoulder, bone in
- 1 carrot
- 1 brown onion
- 150ml balsamic vinegar (for lamb recipe)
- 1L reduced salt chicken stock
- 1 small bunch thyme (for lamb recipe)
- 1 tbsp corn flour
- Salt and pepper to taste
- 6 banana shallots
- 20ml olive oil
- 40g butter
- 50ml balsamic vinegar (for shallot recipe)
- 3 sprigs thyme (for shallot recipe)
Method
1. Start by seasoning your lamb with salt. Add oil to a heavy-base pan on a medium heat and place your lamb in. Seal your lamb on all sides until it has a good colour. This should take 15-20 minutes.
2. Once the lamb has good colour all over, remove it from the pan and set aside.
3. Dice your carrot and cut your onion into quarters. Then add them to the same pan and get some good caramelisation going.
4. Deglaze the pan with the balsamic vinegar. Then, pour everything in your pan into a cooking vessel of choice, add your lamb on top and your chicken stock. *note I used the domestic slow cooker set to low (these slow cookers normally run at about 80 degrees on low) but you can also just use a Dutch oven in the oven with your oven set to 80 degrees.
5. While the lamb is cooking, peel your banana shallots (being careful to leave the end on so they don't fall apart) and cut them in half (lengthways) and season them with salt. Pop them in a frypan with some oil over medium heat until you get some nice colour on the shallots. Add the butter to the pan. Once the butter is melted deglaze with the balsamic vinegar and add the thyme.
6. Cook the shallots in the oven at 180° for 15-20 minutes or until just soft.
7. After seven hours, remove the lamb from the braising liquid and pass the braising liquid through a fine mesh sieve into a pot. Reduce this liquid until the seasoning is correct. Add a small amount of water to you cornflour to make a slurry and add this to your reduced liquid.
8. To serve the lamb, pour the sauce over the top and place your shallots in the serving dish. Serve family style with a side of mash potato and some sautéed green beans.
PIKA NA RAYCH - How to cook simple but delicious Mukimo | Kienyeji
(Please note I meant it took 25 minutes in TOTAL to break the potatoes)
Also follow and DM me on instagram @raychgitau (I usually reply in within 15 minutes)
facebok:
Mukimo/Kienyeji is the one of the easiest delicacies to prepare and in this vlog I will show you how to make it sweet, easy and delicious. Enjoy this with your family and let me know how it goes. I'd love to hear your feedback on the comment section below.
Kindly subscribe to my channel and hit the like button and possible share this link to your friends and colleagues.
Hey, in this channel you are gonna be teaching you on how to prepare quick and cheap healthy meals using easy ingredients for recipes readily available outside your door.
I already have more than 38 delicious one-minute recipes all for you to watch and enjoy. This will include 4 meals anyone can make e.g homemade onion rings - super cripsy easy and delicious,
7 recipes you can make in 5 minutes, easy breakfast recipes, 25 chicken recipes that are pretty simple to prepare including how to cook perfect eggs every time and how to make easy pancakes ,
but not just pancakes but how to make best pancakes in the world and many more recipes.
But most assuredly, all of my videos will be yummy and quick recipes.
Oh! forgot to mention, omenaa, kienyeji, ugali, pilau, and other African cuisines might dominate on my channel. hehe! enjoy
Australian BBQ Crispy Prawns | Jamie & Tobie
Happy Australia Day everyone! To celebrate, Jamie & Tobie are outside the Sydney Opera House cooking an incredible crispy prawn recipe on the BBQ. Juicy king prawns and smoky bacon wrapped croutons grilled on rosemary skewers and drizzled with a garlic infused oil and caramelised lemon. Fresh, simple and delicious wherever you are in the world.
Find the recipe here:
Links from the video:
Healthy Pork Escalope |
More Food Tube videos |
Tobi's Channel:
DF - This recipe is Dairy-free.
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Jamie Oliver's Crunchy Green Pork Balls
Jamie cooks up a fantastic dish using green rice.
If on a mobile here are the links to:
W&W Black Chicken legs -
W&W Black Chicken intro -
W&W Crispy Black Chicken -
More from Foodtube -
Click here for the first Weird & Wonderful video.
The dinosaur apron is from our friend Jay Jay who also makes all the brilliant lucky seven caps. Check him out at
All the food made in this video was shared out and eaten among the very lucky Food Tube crew. Nothing goes to waste.
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
Her man told Salt Bae to STOP ????????
Pork and Pineapple Luau Kabobs - Crockin' Girls
ALOHA! Summer parties are right around the corner and we are gearing up! If you are looking for a fresh new dish to serve your guests, this kabob style recipe is perfect! Tender pork, and flavorful pineapple and veggies will bring the wow factor! Let's party!
Ingredients
1 ½ to 2 pounds pork loin roast, cut into 1-inch pieces
1 fresh pineapple, chunked
2 large green bell peppers, chunked
1 large red onion, chunked
1 (18-ounce) bottle Hawaiian barbecue sauce (or regular barbecue sauce if you can’t find Hawaiian)
¼ cup hoisin sauce (usually found by the Asian sauces)
1 ( 6-ounce) can pineapple juice
Skewers
Serve with rice if desired
Directions
Step One
In a large mixing bowl, add roast pieces, pineapple, bell peppers and onion.
Step Two
In a smaller bowl, mix together barbecue sauce, hoisin sauce, and pineapple juice. Pour over roast mixture and stir well.
Step Three
Begin skewing kabobs, and place in slow cooker.
Step Four
Cover and cook on LOW for 4 to 5 hours.
Step Five
If you do not want to make kabobs, you may add meat and barbecue mixture to the slow cooker. Cover and cook on LOW for 4 to 5 hours.
Step Six
Serve with rice if desired.