Chicken From Paris to the Middle East (Season 2, Episode 13)
In this episode, we learn how to elevate simple chicken recipes by using techniques and flavors from around the world. Milk Street Cook Matthew Card shows Christopher Kimball the best technique to spatchcock a chicken. Nimco Mahamud-Hassan stops by Milk Street to teach us how to make chicken soup the Somali way—layering flavors, textures and colors. Later, Matthew shows Chris an easy recipe for Za'atar-Roasted Chicken, and finally, we borrow a technique from France to make Chicken en Cocotte with Milk Street Cook Catherine Smart.
Somali Chicken Soup:
Za'atar-Roasted Chicken:
Chicken en Cocotte:
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Gordon Ramsay's Christmas Recipe Guide | Festive Home Cooking
Gordon Ramsay shows some deliciously simple Christmas recipes.
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Top 5 Geoffrey Zakarian Recipes | Food Network
From a classic French omelette to his grilled cowboy rib eye steak, these are Geoffrey's most-watched videos of ALL TIME.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:05 - Classic French Omelette
7:33 - My Mother’s Shepherd’s Pie
13:40 - Pasta Salad
19:03 - Grilled Cowboy Rib Eye
27:21 - Bucatini Carbonara
Get the recipes:
Classic French Omelette with Side Salad:
My Mother's Shepherd's Pie:
Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette:
Grilled Cowboy Rib Eye with Watercress Salad:
Bucatini Carbonara:
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Top 5 Geoffrey Zakarian Recipes | Food Network
Chef Clodagh McKenna’s Spiced Lamb Cutlets with Caponata
When you want to truly impress your guests, Clodagh McKenna’s Spiced Lamb Cutlets with Caponata are a delicious way to put your best culinary foot forward. The marinade made of chopped fennel seeds, crushed garlic, lemon juice and melted Kerrygold Salted Butter give the lamb extra juiciness.
INGREDIENTS
4 whole cloves garlic, sliced; 1 T fennel seeds, chopped; juice of 1 lemon; 8 lamb chops; 1.5 fl oz Kerrygold Salted Butter, melted; For the Caponata: 4 T canola oil; 2 eggplants, diced; 2 shallots, diced; 3 large plum tomatoes; 2 sticks of celery, diced; 0.5 oz capers; 20 black pitted olives; 1.5 oz raisins; 1 T tomato puree; 1 T dried oregano; 1 T white wine vinegar; fresh basil
DIRECTIONS
To make the caponata, pour 2 tablespoons of oil into a large heavy-based saucepan or casserole dish, place over a medium heat and add the eggplants. Cook for 15 minutes until they are soft. Add in the remaining tablespoon of oil, followed by the shallots and cook for a further five minutes. Then stir in the tomatoes and cook slowly, so they break down and turn to a soft mush. Now stir in the capers, raisins, olives, celery, dried oregano, vinegar and tomato puree, season well and cover with a lid. Cook over a low heat for 30 minutes, until all the vegetables are soft. Stir gently so it doesn’t break up too much. While the caponata is cooking, in a bowl mix together the fennel seeds, melted butter, garlic and lemon juice, season with sea salt and freshly ground black pepper. Then place the lamb chops in the bowl and rub the mixture into the meat. Set aside for 30 minutes to marinate. Place a griddle or frying pan over a medium/high heat. Cook the lamb chops on each side for four minutes. Once the lamb chops and caponata are both cooked, serve on a warmed plate with torn fresh basil.
Kerrygold® butters and cheeses are made with milk from grass-fed cows for a taste that brings everyday moments to life. It makes even the simple things feel a little more special. Explore our complete product line, learn about Ireland’s famous dairy culture, and hear what our farmers have to say:
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