How To make Lamb Appetizer
15 sl White bread
Butter or margarine; melted Celery seeds 1 c Ground cooked lamb
1/4 c Mayonnaise
1 sm Onion; minced
1/4 ts Paprika
1 ts Lemon juice
2 tb Chopped chives
Pimiento strips; -=OR=- -Parsley sprigs Trim crusts from bread. Brush one side of each slice with melted butter and sprinkle with celery seeds. Cut each slice in 3 strips and place on baking sheet. Bake at 425F 8 to 10 minutes. Blend lamb, mayonnaise, onion, paprika, lemon juice and chives. Spread each toast strip with about 1 1/2 teaspoons meat mixture and garnish with pimiento strips.
How To make Lamb Appetizer's Videos
Spring Lamb Pan-Fried Dumplings - Food Wishes
Whether you love lamb as much as I do, or not, this video for Spring Lamb Pan-Fried Dumplings will show you the basic technique for making these beautiful, crispy, and delicious flavor bombs. Pick a meat, pick a vegetable, figure out a dipping sauce, and start wrapping!
For the fully formatted, printable, written recipe, follow this link:
To become an official “Food Wisher” and read Chef John’s in-depth article about this Spring Lamb Pan-Fried Dumplings, follow this link:
You can also find more of Chef John’s content on Allrecipes:
LAMB CHOP APPETIZER | THE GOLDEN BALANCE
#shorts
Lamb Skewer | Easy and Tasty appetizer for party | Party Food Ideas
—-Ingredients(15 pcs)—
7 oz/200 g onion
4 cloves of garlic, minced
2 lb/900 g lamb leg
1 1/2 tsp salt
1 tsp sugar
3 tsp soy sauce
3 tsp cumin powder
1 tsp white pepper powder
3 tsp paprika
2 large egg
4 tbsp raw white sesame seeds
3 tbsp cumin seeds
2 tbsp oil
—-Timestamps—
00:00- Intro
00:10 - Onion, garlic prep
00:27- Cut and marinade the lamb
01:26 - Broil the lamb, How to make Lamb Skewer
02:37 - Ready to serve
Lamb Borek - Crispy Stuffed Phyllo Spiral - Food Wishes
Learn how to make Lamb Borek! This amazing crispy meat-stuffed phyllo spiral is stunning to look at, and even more enjoyable to eat. Plus, this technique will work with and rollable fillings. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this beautiful and delicious Lamb Borek recipe!
You can also find my content on Allrecipes:
Spicy lamb and pork meatballs | Christmas appetizer
never buy Chipolatas or merguez sausages. just make them into meatballs at home! there will make perfect tasty Christmas snack or nibbles.
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
Chipolatas (for 700 grams mixture):
500 grams lean pork shoulder meat
170 grams hard pork fat (fat back)
10 grams salt
2 grams black pepper ( freshly but coarsely grinded)
Merguez (for 1 kg mixture)
300 grams lean lamb meat
300 grams lean beef
250 grams lamb hard fat
10 mint leaves.
12 grams salt
20 grams harissa paste
2 grams black ((coarsely grinded)
2 garlic cloves ( pressed)
3 grams cumin powder
3 grams paprika powder (sweet)
2 grams cayenne pepper
8 grams Moroccan spices ( ras el Hanout)
60 ml olive oil
50 ml water
Tips: you can cook these in the oven but I had better results after the video using a frying pan. no added fat is necessary when pan frying. the lamb meatballs should be kept slighltyt undercooked to keep the juiciness. The pork meatballs should take 7 to 10 minutes to cook and must be cooked through.
Pair with mustard and harissa as dipping sauces .
This is what a couscous is in France:
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
7 ingenious appetizer ideas that you must try today. Puff pastry is your salvation!
Ingredients:
pastry dough - 600 g (21.16 oz)
sausages - 6 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
cottage cheese - 150 g (5.3 oz)
strawberries - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pastry cream - 300 g (10.6 oz)
peach compote - 200 g (7 oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 600 g (21.16 oz)
apples - 3 pieces
melted butter - 100 g (3.5 oz)
sugar - 40 g (1.4 oz)
cinnamon -15 g (½ oz)
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 800 g (28.2 oz)
pressed cheese - 100 g (3.5 oz)
tomatoes - 2 pieces
eggs - 1 piece
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 700 g (24.69 oz)
boiled chicken leg - 200 g (7 oz)
pressed cheese - 150 g (5.3 oz)
mayonnaise - 30 g (1 oz)
eggs - 1 piece
IN THE OVEN 190°C/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
pastry dough - 500 g (17.64 oz)
sausages - 6 pieces
eggs - 1 piece
black sesame seeds - 10 g (0.35 oz)
IN THE OVEN 180°C (356 °F)/30 MIN
Tray size 47 X 35 cm (18.4 in x 14 in)
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