My Favorite Dip! Spinach & Artichoke Dip | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How To Make the Perfect Dip for 4th of July! I like to serve it in a Bread Bowl with some melted cheese on top, served with your favorite chips to make an amazing appetizer for any Party! Let me know what you think in the comments below!
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Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Lamb with Spinach Curry
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Tender lamb delicately spiced with coriander seeds in a creamy yoghurt sauce cooked with fresh spinach.
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Although I love deep, dark, rich lamb dishes this one is much lighter in flavour but the depth is still there. A delicious way to get some greens into your diet which not only tastes great but looks amazing too.
Make sure you very gently let the yoghurt absorb into the dish as the last thing you want is for this to split the sauce. Make sure you use full-fat yoghurt for this but if you are on a health kick then it's fine to leave it out completely.
Ingredients
900g lamb leg, trimmed and cubed
Marinade
6 cloves of garlic
3-4cm ginger, roughly chopped
2 tbsp coriander seeds, crushed
½ tsp salt
Masala
3 tbsp oil
2 large onions, sliced into rings
salt to taste
1 tsp turmeric
1 red chilli, chopped
1 tsp chilli powder (optional)
4 tbsp yoghurt
300g fresh spinach, washed and thinly sliced
Method
Put the coriander seeds into the pestle and mortar and crush.
Add the ginger, garlic and salt then crush everything to a paste.
In a bowl add the paste to the meat and leave for 20-30 minutes.
Heat oil and add the onions and begin to cook until golden brown. Remove one-third and set on kitchen roll for later.
To the remaining onions add the marinated meat and stir in the turmeric, salt, chopped chilli and chilli. Turn the heat up and fry for 2-3 minutes.
Reduce the heat to the lowest setting and place the lid on the pan and cook for 15 minutes stirring occasionally.
Into the meat stir in one tablespoon of the yoghurt until it has all been absorbed then repeat with the remaining yoghurt one spoonful at a time.
Add the spinach (retaining a little for the garnish) and stir, cover the pan and leave to cook for 40 minutes. Stir occasionally and cook until the lamb is delicious and tender. The sauce should be thick and creamy with the spinach entwined and clinging to the meat.
Chop up the browned onions and a little fresh spinach to sprinkle on top and serve.
Spinach Toast Recipe - What to do with Leftover Creamed Spinach
I hope you enjoy this great leftover Creamed Spinach Recipe! Visit to get the ingredients and more info, and watch over 350 free video recipes. Thanks and enjoy!
The Best Stuffed Chicken Breast Recipe Ever | Chef Jean-Pierre
Hello There Friends, Stuffed Chicken Breast can be made in so many different ways. This, however, is one of the best recipes you will find! Chicken Breast with a delicious Sausage filling wrapped in BACON! What is there not to like about this recipe? This recipe is not the easiest to make, but it is well worth the time once it's all done! Let me know what you think in the comments below.
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PRODUCTS USED BY CHEF:
❤️ Wusthof Classic Slicer Knife:
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❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
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Lamb Curry with Spinach Live | Hari Ghotra
Although I love deep, dark, rich lamb dishes this one is much lighter in flavour but the depth is still there. A delicious way to get some greens into your diet which not only tastes great but looks amazing too.
Make sure you very gently let the yoghurt absorb into the dish as the last think you want is for this to split the sauce. Make sure you use full fat yoghurt for this but if you are on a health kick then it's fine to leave it out completely.
Check out my website for the recipe:
Ingredients:
900g lamb leg, trimmed and cubed
Marinade
6 cloves of garlic
3-4cm ginger, roughly chopped
2 tbsp coriander seeds, crushed
½ tsp salt
Masala
3 tbsp oil
2 large onions, sliced into rings
salt to taste
1 tsp turmeric
1 red chilli, chopped
1 tsp chilli powder (optional)
4 tbsp yoghurt
300g fresh spinach, washed and thinly sliced
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