Greek lemon roast lamb and potatoes | Akis Petretzikis
Greek lemon roast lamb and potatoes | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Katerina Vasilakopoulou, Markos Papakostantinou, Tilemachos Dimitrakopoulos, Artemis Tsipi, Valia Athanasopoulou, Giannis Borobokas, Martha Angelopoulou
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Make Ceviche at Home with Jacques Pépin | KQED
In this episode of Today's Gourmet, Jacques Pépin makes a ceviche. Jacques uses scallops in this version, but you can use many different types of fish like cubed ahi or shrimp. Next he prepares various herb rubs to flavor his veal fricassee stew. For dessert, Jacques shows us how to make a classic custard with fruit sauce.
In This Episode:
00:00 How to make ceviche
5:17 Veal stew recipe
5:27 Different herb rub combinations
11:49 How to cook Wehani red rice
15:50 How to make custard
Today's Gourmet with Jacques Pépin - Full episode
Season 2, Episode 19, 1992. Potpourri pairings
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Not twirling my spaghetti in front of my Italian husband ???? #shorts
Tony Fleming's Lamb Topside with Sweetbreads, Potatoes Salardaises & Sauce Périgueux
A shining example of classical cookery, Tony Fleming’s perfectly pink roast lamb comes accompanied by an assortment of rich, hearty sides. Potato cakes studded with lamb and bacon; vinegar-glazed sweetbreads; crispy battered anchovies and confit garlic cloves are all brought together with a glossy truffle-infused sauce. It takes quite a lot of work to pull off, but this recipe doesn’t require any special equipment or unfamiliar techniques – we recommend preparing the potatoes and sauce a day before and making sure your mise en place is nice and organised to make things easier.
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12 Hour Lamb Shoulder - Ultimate Slow Roasted Lamb!
A 3 hour lamb shoulder is great. A 12 hour lamb shoulder is better! The meat is more succulent because lower heat means less moisture loss.
And the flavour in that lamb Jus is just WOW! Better than gravy, you can't buy stock that good.
Excellent one for gatherings - make up to 4 shoulders in one oven. Entirely hands off overnight slow-roast at a very low temperature with lots of braising liquid so it's safe. The meat is so juicy it reheats 100% perfectly - I make it overnight, then reheat to serve that night.
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Lamb Stew | Jacques Pépin Cooking At Home | KQED
If you're looking for a winter recipe to take the chill off, nothing beats a nice hearty stew. Jacques Pepin's stew recipe uses lamb breast, chopped vegetables, and fresh herbs. Delicious and inexpensive!
Cut the lamb breast into strips and remove the fat. Brown in a large pot on high heat for 20 to 30 minutes total. When it browns a bit, reduce heat and partially cover for remaining time. Pour out the fat. Stir in one coarsely chopped onion, 4 cloves of crushed garlic, and 1 1/2 tablespoons of flour. Add 2 cups of water, thyme, and bay leaves, bring to a boil and cook for 5 - 10 minutes. Add chopped carrots, turnip, potatoes, salt and pepper. Bring to a boil, reduce heat, and cook for 30 minutes.
What you'll need:
Lamb breast, one onion (chopped coarsely), 4 cloves of crushed garlic, 1 1/2 tablespoons of all-purpose flour, 2 cups water, fresh thyme, 2 bay leaves, 2 carrots, one turnip, two peeled potatoes, salt & pepper, 1/2 cup frozen peas.
Jacques Pépin Cooking At Home
Episode 130: Lamb stew
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.