Jamie's Crispy Fried Squid
To kick off Christmas countdown we've teamed up with Hellmann's to make the perfect party food recipe - Crispy Squid with Harissa Mayo. Jamie shows you how to prep your squid like a pro, and create a punchy dip to make your guests rejoice! Created in partnership with Hellmann's
Captions are also available in Brazilian.
Get involved and let us know what you're serving at your Christmas Parties in the comments box below!
For more tasty recipes like this check out jamieoliver.com/hellmanns
Find the recipe here:
Head over to Drinks Tube for a great cocktail that goes with this dish
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Links from the video:
Free Running Turkey |
Gennaro Arancini |
Music:
Florin Street Band | My Favourite Time of the Year
Check out the website and Facebook pages for more great recipe ideas using Hellmann's.
And remember, always follow the serving suggestions and enjoy as part of a balanced diet and healthy lifestyle.
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4-ingredient pad Thai sauce & the FRESHEST chilli mud crab ???? | Ep 2 Marion's Kitchen Australia
With all the craziness in the world right now, Marion leaves Bangkok with her young family and moves back to where she grew up...Australia. Join her for the Australian food she grew up eating and go on a little Aussie adventure while you're there.
01:27 Pantry Pad Thai
10:04 Chilli Mud Crab
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Lucky Money Bag Dumpling
I’m super excited to be partnering with my favorite brand, @omnifoods.global to bring you these delicious Lucky Bag Dumplings filled with juicy OmniPork Ground to celebrate the Chinese New Year. These beautiful and auspicious dumplings are eaten to wish someone wealth and prosperity throughout the year. They are easy to put together and make a wonderful presentation at the dinner table. So, make some #omnilicious for a lucky year ahead! You can get OmniPork Ground at your nearest @Sprouts or @wholefoodsmarket or online @gtfoitsvegan and @shopveiji Best, WoonHeng
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Makes 16-20 dumplings
Ingredients:
20 Napa Cabbage leaves, green part only
20 cilantro stems
2 packages of OminPork Ground
1 stalk celery, finely chopped
5 water chestnuts (used fresh), finely chopped
2 tablespoons finely chopped carrot
a few slices of ginger (plus more to taste)
2 tablespoons light soy sauce
½ tablespoon vegan oyster sauce, plus more for sauce
⅛ teaspoon salt plus more for blanching
a few shakes of white pepper, sesame oil, cooking oil, water, thin cornstarch slurry
1. Empty 2 packages of OmniPork Ground into a large mixing bowl. Add the soy sauce, ½ tablespoons vegan oyster sauce, salt, pepper, and a few splashes of sesame oil. Using a pair of chopsticks, stir the mixture in one direction until incorporated. Fold in the celery and water chestnut, then set aside or refrigerate.
2. Fill a bowl of water with ice and bring a pot of water to a boil.
Add ½ teaspoon of salt and a drizzle of cooking oil. Blanch cabbage leaves for 45 seconds or so. Carefully transfer to the cold water bath. Blanch the cilantro stems for a minute or until you can bend the stem without breaking it. Remove and cool in the water bath.
Drain out the water and gently squeeze each leaf to remove the extra liquid.
3. Take a leaf and flap the side over to create a circle, covering any holes if you find some.
Place a spoonful of filling in the middle, then bring the side to the middle to secure the mixture.
Set the dumpling bottom on a work surface and use a cilantro stem to tie it around into a bag-like shape, then transfer to a plate (I had 8-9 per plate and steamed separately). Top the middle with chopped carrots.
4. Steam for 6-8 minutes over high heat. Carefully transfer the dumpling to a new plate, reserve the juice to make the sauce.
5. Heat a large non-stick pan with oil and sauté ginger until aromatic, add the dumpling juice along with 2 tablespoons of water, adding more if you like. Season with vegan oyster sauce (I used 1 teaspoon for the 8 dumplings juice above). Thicken the sauce with a thin cornstarch slurry. Repeat the same step for the rest of the dumplings. Then, spoon the sauce over the dumplings before serving. Serve immediately.
#dumpling #omnilicious #veganfood
Biscochitos | Sephardic-Turkish Biscochos
Biscochitos or Biscochos are absolutely delicious cookies that have just the right amount of sweetness and crunch. A Sephardic-Turkish favorite — either with nonpareils or sesame seeds!
As always, the tools you'll need and the exact ingredients with their precise measurements are
listed right after my introduction in the video.
People Are Still Sleeping On The Mighty Flap Steak | Underrated Cuts
Flap Steak is awesome and way cheaper than most of your favorite cuts of beef. Follow these steps and I guarantee you will be pleased with your steak selection choice.
Flap Steak Recipe Ingredients:
1.4 lbs flap steak
1 tsp neutral oil to coat the steak
Rosemary salt to taste (recipe and video below)
Fresh ground black pepper to taste
1 tbsp neutral oil to sear the steak
1 medium shallot peeled and cut in half
2 smashed garlic cloves
5 sprigs of fresh thyme
2 1/2 tbsp unsalted butter
Rosemary salt recipe- Blend for 1 minute
7 sprigs of rosemary stripped
4 sprigs of sage stripped
1/2 cup+2tbsp kosher salt
2 cloves garlic
1/2 lemon zest
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