Exploring Edinburgh | Edinburgh Castle + Eats (Makars, Haggis Box & Afternoon Tea)
Edinburgh is the Capital of Scotland and one of the most interesting cities on Earth. We landed in the Scottish Capital and did what we do best, eat!
00:00 Edinburgh, Scotland
00:35 Edinburgh Castle
04:48 Makars Gourmet Mash, Edinburgh, Scotland
08:16 Oink, Victoria Street, Edinburgh, Scotland
10:06 St. Giles Cathedral, Edinburgh, Scotland
11:01 The Haggis Box, Edinburgh, Scotland
15:52 Fingal afternoon Tea, Edinburgh, Scotland
22:39 Fingal Dinner, Edinburgh, Scotland
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How to cook gammon - BBC Good Food
@bakingtheliberty shows you a step by step process of how to make the perfect gammon. She adds a sticky honey and mustard glaze which gives it just the right sweetness that contrasts with the saltiness of the meat.
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How To Make Slow Roasted Pork Belly | Gordon Ramsay
Slow-roasting really locks in the flavours, and the end result will be a delicious crispy delight perfect to share with family and friends.
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Former Royal Chef Shares Irish Stew Recipe He Cooked At Sandringham House
I loved traveling with the royal family and Sandringham at Christmas and New Year was one of my favorite times. Shooting lunches were really important and that meant preparing delicious comfort food lunches for the royals and their guests.
In this video I share the simple rustic dish that tastes delicious and is so easy to make.
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
theroyalchef.com
Neven Maguire: how to make the perfect ham glaze
Neven Maguire recently popped into the Bord Bia Quality Kitchen to show us a range of tips to make life easier in the kitchen. For more simple recipe ideas, cookery tips and competitions visit the Bord Bia Quality Kitchen on Facebook facebook.com/bordbia