JAMAICAN STYLE PEPPER LAMB AND CHEESE PUFF PASTRY
Juicy, tender, lamb strips in a delicious marinate, made with onion, garlic, thyme, scotch bonnet, sweet peppers and a variety of Jamaican seasonings.
Wrapped in puff pastry and mozzarella cheese and baked to perfection. These were absolutely incredible.
PREP TIME: 30 MINUTES
COOK TIME: 1 HOUR 10 MINUTES
BAKE TIME: 25 MINUTES
TOTAL TIME: 2 HOURS
1kg LAMB
LIME AND VINEGAR ( TO WASH THE LAMB WITH)
1tbsp OLIVE OIL
1tbsp HOMEMADE GREEN SEASONING ( RECIPES UP ON MY CHANNEL)
1 1/2tbsp ALL PURPOSE SEASONING
1 1/2tbsp LAMB SEASONING
1tbsp GARLIC POWDER
1 tbsp PAPRIKA
1tsp CHILLI POWDER
1/2tsp GROUND ALL SPICE
1 tsp DRIED THYME
1tsp CHILLI FLAKES
1/2tsp BLACK PEPPER
1tsp BROWNING
1 ONIONS
2 GARLIC
1/2 RED AND GREEN SWEET PEPPER
2 SCOTCH BONNET
6 SPRIGS OF FRESH THYME
1 SPRING ONION
1tsp PARSLEY
4 PIMENTO SEEDS
3tbsp OIL
2tbsp OLIVE OIL
1tbsp HOMEMADE GREEN SEASONING (OPTIONAL)
1tbsp ALL PURPOSE SEASONING
1tsp CHILLI POWDER
1tsp LAMB SEASONING
1tsp PAPRIKA
1/2tsp BLACK PEPPER
1 LAMB STOCK CUBE
1 BOX (320g) PUFF PASTRY
SPRINKLE FLOUR
4 MOZZARELLA SLICES ( CUT IN HALF)
1 SMALL EGG
GREEN SEASONING RECIPE:
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STUFFED CAPSICUM ALA CHILLI CON CARNE | HOMECOOKED | LUTONG SINGKIT | MEXICAN DISH
STUFFED CAPSICUM ALA CHILLI CIN CARNE
Things you will need:
Capsicum
Olive Oil
Mozzarella Cheese
Cheddar Cheese
Sparagus
Hariccot Beans
For the Chilli con Carne:
Mince Beef
Tomato Chopped
Tomato Paste
Celery
Carrots
Red Kidney
Capsicum
Olive Oil
Cumin Powder
Smoke Paprika
Garlic Salt
Pepper
Black Cardamom
Cinnamon Sticks
Beef Broth
#stuffedcapsicupalachilliconcarne #lutongsingkit #mexicandish
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Ropa Vieja/ Carne Desmechada (Cuban/Colombian Shredded Beef) | Kenji's Cooking Show
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Daniel Gritzer has a good ropa vieja recipe on Serious Eats, here:
Here is a carne desmechada recipe from My Colombian Recipes, which is a great Colombian recipe site:
Ground Beef - How to cook mince beef, low fat, low cholesterol. - PekisKitchen
This ground beef Cuban Picadillo is done then the other where I show how to extract the fat. In this use the defatted broth is the same Picadillo. Ingredients: Picadillo. Potatoes, non fat broth, onion, green bell pepper, garlic, cumin, stuffed olives, raisins, oil, tomato puree, salt, 1 beef concentrate. White wine and vinegar.
First we will prepare the potatoes. Peel and cut into strips. We put the
concentrated broth and beef to hot when you add the potatoes. Do not use salt, with the beef concentrate is sufficient. When are tender split that will separate the broth for use in the hash.
Now we will prepare the picadillo.
Put several tablespoons of oil to fry all flavors except grapes and olives. Add the mince, stir and let it fry. Add the remaining broth Add the grapes and olives that have a bit of salt water so you may not need to use salt. Pour the cooking wine and vinegar. Let it cook uncovered for half his broth thickens. Once finished put it over the potatoes and garnish with parsley leaves.
This hash is very different from traditional cooking because the fat in it, the steps are simplified and the presentation is different. But nothing lost in good taste, I'd say the show today because I like the other has the flavor of the fat that is very hard to grind the meat. But will the traditional shortly anyway.
How to cook Spanish Padron Peppers (Easy Tapas)
Easy, Tasty and Yummy recipes ready for you!
Cooking healthy meals and easy recipes is my aim.
Today, a very easy recipe for Padron Peppers fry in a pan with Olive Oil. Traditional Spanish Tapa easy to make for you to enjoy. I love the Mediterranean diet! Suitable for Vegan and Vegetarians.
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