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How To make Lamb Slivers In Pungent Sauce
1 lb Lamb meat (shoulder or leg)
2 tb Sherry
1/4 ts Salt
1/2 ts Cornstarch
1/2 c Peanut oil
4 Scallions
1/2 lg Bell pepper
1 Clove garlic, minced
1 ts Fresh ginger, minced
1/2 c Stock
1 tb Thin soy sauce
1/2 tb Dark soy sauce
1/2 ts Sugar
1/2 tb Cider vinegar
Preparation: Cut lamb across grain in slivers about 2" long. In bowl, sprinkle lamb with salt & cornstarch; rub into meat; add sherry. Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces. Halve, core & slice bell pepper into slivers to match lamb. Combine stock, soy sauce, sugar and vinegar; reserve. Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil). Fry lamb slivers briefly, until coating of starch begins to brown. Remove to strainer & reserve. Remove oil from wok and save. Wash wok. Return wok to high heat. Add 2 T oil to very hot wok. When oil starts to smoke, add scallions & bell pepper. Stir-fry for 30 seconds; add garlic & ginger. Keep stir-frying. When pepper turns bright green, add stock mixture. Stir until liquid boils and reduces slightly. Add lamb. Stir-fry until lamb is hot. Serve.
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Pasta Recipes Italian Food Recipes Spanish Food Recipes Spanish Spaghetti My Spanish Pasta Recipe
This is one of my pasta recipes. It is not one of my Italian food recipes it is a fusion it is one of my Spanish food recipes. Spanish spaghetti? This is my Spanish pasta recipe. I hope you enjoy and the recipe can be found below. Enjoy!
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Ingredients:
1 Lb any kind of pasta I am using linguine.
1 can crushed tomatoes or plum tomatoes
1 Lb Spanish chorizo sliced 1/2 thick.
1 1/2 Jars roasted and peeled red peppers in brine or oil.
Olive oil as needed for saute
1-2 Cups chicken stock to keep sauce running and not thicken to much you want it loose.
1/3 Cup black olives.
1 Cup Spanish green olives or 1/2 cup green and 1/2 oiled cured black olives.
4-6 Cloves of minced garlic.
1/2 finely minced red onion.
1/2 Tsp. crushed rosemary.
1/2 Tsp. crushed thyme.
1/2 Tsp. sage.
1/2 Tbsp. dried crushed oregano.
1/2 Tsp. dried terragon.
1/2 Tsp. crushed red chili flakes.
1 Tsp. smoked paprika.
A pinch of saffron.
1/4 Tsp. fresh crushed black pepper.
1-2 Tbsp. rinsed capers or 1/2 tin +/- anchovy fillets.
1/4 Cup dry sherry.
1 Cup tomato sauce or plum tomatoes crushed.(Dei Fratelli)
Some queso fresco or other fresh Spanish cheese for topping.
Preparation
1. Heat oil in a large skillet over medium-high heat.
2. Slice the chorizo and fry it in a good amount of olive oil til lightly brown.
3. Add the garlic and cook until it is fragrant.
4. Add onion to pan; sauté until tender.
5. Add your tomatoes and cook until soft mash them up a bit with your spoon.
6. Stir in oregano, rosemary, thyme, terragon and sage and cook 1 minute mix in well.
7. Add red flakes and some black pepper.
8. Add olives, sherry, capers, and 1-2 Tsp. smoked paprika.
9. Bring to a boil; reduce heat, and simmer 15 minutes.
10.Just before ready to serve add roasted peppers and cook for 2 mins.
*****Now put lid on sauce and turn heat off the sauce will remain hot let the flavors marry. Also at this time add your saffron and stir. Doing this last minute will allow the saffron to flavor the sauce and not get burned out during cooking if you added it earlier.*****
10.Cook pasta according to package directions, omitting salt and fat; drain.
11.Add spaghetti to sauce mixture. Cook 2 minutes or until thoroughly heated.
12.Serve plate by plate or serve family style on a large charger. Enjoy!
Chicken Pathia - Technique I Full Tutorial I Taste Test
Pathia curry is a sweet and sour dish made even better when fresh chillies are added to spice things up in the heat department. Alex will take you through the process of making a British Indian Restaurant style version of this popular and favourite curry. Great with Prawns, Chicken or Lamb. Serves 1
CHICKEN TIKKA
INDIAN RESTAURANT CURRY BASE
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► 8Kw Gas Burner (Excellent for BIR Curry)
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► Braun Hand Blender
► Aluminium Frying Pan 24cm
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Ingredients for Recipe
Chicken Pathia
30g onion finely diced
3 tbsp tomato paste (water down)
2 tsp mix powder (Or Mild Madras Curry powder)
1 - 3 tsp extra hot chilli powder depending how hot you like.
1 green chilli
1/4 tsp salt
1 tsp methi
2 tsp mango chutney
1.5 tsp sugar
Squeeze lemon juice (Optional)
2 tsp tamarind sauce
2 Tbsp Garlic Ginger
Handful coriander
Small piece cinnamon
Splash of Soy Sauce (Optional)
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The Ultimate Liver and Onions Recipe You Need to Try ASAP!
Are you a liver and onions fan? Then you'll love this easy-to-follow recipe that's perfect for any day of the week. Join me in this video as I take you through the step-by-step process of making a hearty and flavorful liver and onions dish. With a few simple ingredients and some basic cooking techniques, you'll be able to whip up this delicious meal in no time. So get your skillet ready and let's get cooking!
INGREDIENTS
• 2 lbs beef liver
• 2 cups milk
• 1 medium onion, cut into long thin strips
• 8-10 garlic cloves, minced
• fresh parsley, finely chopped – for garnish
• 2 tbsp olive oil
• salt & pepper
• 2 tsp white wine vinegar
• 1 tbsp Worcestershire sauce
• 2 tbsp beef broth
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How to Peel, Chop, and Smash Garlic
Making garlic paste is a simple and easy way to maximize garlic flavor while boosting sweetness. Smashing your garlic will help reduce sharp flavors and make it easy to add to any dish.
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C-TEC Culinary Department Live Stream
Join us March 5th at 10:30AM! Feel free to ask questions in the live chat.
Lamb Specialist Nick Forrest Presents:
• Lamb Identification and Fabrication tips
• Composition and Cooking Methods of Retail Cuts
C-TEC Chef & Student Cooking Demo:
• Cooking Demonstration; Slow Roasted Buttermilk Lamb, Balsamic Grilled Lamb Chops, Lamb Grilled Gyro Salad