Gordon, Gino & Fred Are Blown Away By Spit Roasted Lamb | Gordon, Gino and Fred's Road Trip
Join British Chef Gordon Ramsay, Italian stallion Gino D'Acampo and French master maitre d' Fred Sirieix as they take a road trip with endless banter, stunning views and delicious food.
#GordonRamsay #GinoDAcampo #FredSirieix #GordonGinoAndFred #Cooking #Food
7 heures de cuisson ! J’ai jamais mangé un gigot aussi bon !! A tester ! #recette #faizacooking #yum
Ce gigot d’agneau est un pur délice ! L’assaisonnement était parfait, la cuisson aussi, la viande était extrêmement tendre et plein de goût ! J’ai fais cuire la viande pendant 5 heures à 150 et puis 2h supplémentaires à 120.
Pour plus de détails n’hésitez pas à me demander en commentaires. Je répondrai ❤️
N’hésitez pas à vous abonner à la chaîne et à me rejoindre sur Instagram et tiktok pour plus de recettes ????
TIKTOK :
INSTAGRAM :
#food #foodporn #youtube #foodlovers #foodblog #facile #easy #rapide #fast #recipe #recette #faizacooking #ramadan #ramadan2022 #goutertime #dessert #feuilleté #pomme
فخذ خروف / مشوي وذايب ????
المقادير :الكميات حسب الرغبه
فخذ خروف
بطاطس
بصل
جزر
ذرة ميني
ثوم
اكليل الجبل
البهارات (فلفل اسود وكمون وبابريكا و٧ بهارات )
ملح
زيت زيتون
صوص باربكيو
_____________________
الطريقه :
نقطع الخضار ونحطها في صينية فرن ونتبلها بالبهارات والملح وزيت الزيتون واكليل الجبل
نحط فخذ الخروف فوق الخضار ونتبله بملح وفلفل اسود وزيت زيتون واكليل الجبل ونغطي الصينيه بورق زبده وقصدير نغطي كويس بحيث مايدخل هوا وندخلها الفرن درجة حراره ٢٠٠ بالرف الوسط لمده من ٣ الى ٤ ساعات ونفتح القصدير ونحمرها من فوق ونطلعها وندهنها ب صوص الباربكيو ونقدمها مع الخضار ورز اذا حابين وبالعاااااافيه ????????
.
.
.
.
#فخذ_خروف_مشوي #غداء_العيد #غداء #غداء_سريع #food #foodporn #foodblogger #foodie
Mechoui - Marrakech, Whole Roasted Lamb - Marrakech Street Food l مشوي خروف مطبوخ بطيئا ، مراكش
Whole roasted slow cooked lamb in an underground oven
It did not disappoint ????
I arrived at 11.45am so not to miss out on the fresh stuff.
The men were just in the process of taking the meat out of the underground ovens.
The smell is amazing along the short narrow alleyway. Apart from the lamb guys there’s also chap on the corner selling trotters with chick peas made a bit like a curry. I have tried this elsewhere and it is Definitely worth trying but that was for another time I was here for flesh!
The menu & prices are posted on large boards on the walls of each eatery.
170dh per kilo for the lamb
150dh per kilo of Tanjia (slow cooked meat stew in a vase shaped clay pot)
I ordered 1/2 kg of the lamb and it was served immediately with bread and some cumin salt.
It was piping hot and was falling off the bones. The meat is tasty on its own but adding a little cumin salt enhances the flavour more. I didn’t need the bread but the mint tea went well with the rich meat.
This is now my favourite place and I will be visiting again & again.
Lamb Mechoui and Morrocan Couscous Royal - Eid Recipe
English
MECHOUI:
Lamb shoulder and Mouton ribs
*Mix the black pepper, salt and maggie cube(any stock seasoning),
*Then add 3 table spoon of butter and rub on the lamb meat
*Set in a baking tray, cover with cooking aluminium foil and put it in the oven.
* Leave in for 25 minutes on low heat 150 degrees
*Blend half a bunch of thyme, mint leaves, parsley, spring-onions, 1 bunch of garlic, one bulb of garlic and 1 red onion.
*Rub the blended seasoning all over the lamb, add a cup of water on the oven tray then put it back in the oven. Maintain the same heat 150 degrees
*keep adding water on the sides of the baking tray, until the lamb is soft and well cook then serve.
MORROCAN COUSCOUS:
- 1kg of couscous
- 3 cups(250ml) of boiling hot water
- 3 tablespoon of butter
*Mix together with couscous
* Cling film and put aside
*Little amount of olive oil in a pan and stir fry the prawns
*Add tumeric powder (4 table spoon)
* Stir with the prawns for 2 minutes
*Then add one diced red onions,two bell peppers, (colour of your choice)and the remaining thyme mint and parsley.
*Stir fry for 10 minutes then add water (small bowl)
*leave it boil for 3mins add maggie or stock seasoning then pour the couscous you made earlier on.
*Mix it through gently, cover the cooking pan and leave on the stove for 5-10 minutes.
Onion gravy:
- One red onion
- Pickled onion
*Mix with the gravy from the mechoui and stir fry for 5-8 minutes.
Francais
MECHOUI:
Epaule d'agneau et côtes de mouton
* Mélangez le poivre noir, le sel et le cube de maggie (tout assaisonnement courant),
* Ajoutez ensuite 3 cuillères à soupe de beurre et frottez sur la viande d'agneau
* Placez dans une plaque à pâtisserie, couvrez de papier d'aluminium de cuisson et mettez au four.
* Laisser agir 25 minutes à feu doux 150 degrés
* Mélangez un demi-bouquet de thym, des feuilles de menthe, du persil, des oignons nouveaux, un bouquet d'ail, un bulbe d'ail et un oignon rouge.
* Frottez l'assaisonnement mélangé sur l'agneau, ajoutez une tasse d'eau sur la plaque puis remettez-le au four. Maintenir la même chaleur 150 degrés
* continuez à ajouter de l'eau sur les côtés de la plaque jusqu'à ce que l'agneau soit ramolli et bien cuit, puis servez.
COUSCOUS MORROCAN:
- 1kg de couscous
- 3 tasses (250 ml) d'eau bouillante
- 3 cuillères à soupe de beurre
* Mélanger avec du couscous
* Film collant et mis de côté
* Une petite quantité d'huile d'olive dans une casserole et faites sauter les crevettes
* Ajouter la poudre de curcuma (4 cuillères à soupe)
* Remuer avec les crevettes pendant 2 minutes
* Ajoutez ensuite un oignon rouge coupé en dés, deux poivrons (couleur de votre choix) et le reste de thym, menthe et persil.
* Faites sauter pendant 10 minutes puis ajoutez de l'eau (petit bol)
* Laisser bouillir pendant 3 minutes, ajouter l'assaisonnement maggie ou le bouillon, puis verser le couscous que vous avez préparé plus tôt.
* Mélangez doucement, couvrez la casserole et laissez sur la cuisinière pendant 5 à 10 minutes.
Jus d'oignon:
- un oignon rouge
- Oignons marinés
* Mélanger avec la sauce du méchoui et faire sauter pendant 5-8 minutes.
Music: Mehdi Mozayine- Beddala
Like, subscribe and share ????????
[ENG] Roasted Lamb Shoulder / مشوي كتف الخروف - CookingWithAlia - Episode 454
Let's continue the Lamb Series with the most delicious Roasted Lamb Shoulder recipe.
RECIPE:
INGREDIENTS:
1 lamb leg or shoulder, around 1.5 kg (3 pounds)
2 preserved lemons, cut into quarters and rinds only
236 ml (1 cup) vegetable oil
700 ml (3 cups) water
Marinade Ingredients:
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground turmeric
1 teaspoon ground ginger
A pinch of saffron threads
1 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves, grated
1/2 onion, grated
2 tablespoons finely chopped parsley
1/4 preserved lemon, pulp only
DIRECTIONS:
Step 1: Prepare the Marinade
1- In a large bowl, mix all the marinade ingredients. Add a little bit of water and mix until you have a thick paste.
2- Make cuts in the meat, between the ribs and also in the thick shoulder meat.
3- Cover the lamb shoulder with the marinade from all sides.
Step 2: Cook the Meat
1- Place the lamb shoulder in a deep baking pan. Drizzle the vegetable oil on the meat.
2- Place the preserved lemon rinds underneath the meat, and pour water around.
3- Preheat an oven to 240 C / 475 F.
4- Place the meat in the oven in the middle rack and roast at that temperature for around 20 minutes.
5- Now reduce the temperature to 180 C / 350 F and continue cooking for another 2:30 hours, basting from time to time, until the meat is tender and the lamb has a nice dark crust. Also add water if necessary.
Step 3: Serve the Meat
1- Place the meat immediately in a large plate and let it sit for 10 minutes before serving, so that the juices spread inside the meat to make it tender.
2- In the meantime, pour the sauce in a saucepan and cook it on high heat for a few minutes so it reduces and becomes thicker.
3- Serve with salt and cumin on the side, as people like to take chunks of meat and dip it in salt and cumin for more flavors.