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How To make Nori Lamb Surprise
SAUCE FOR LAMB: 500 g Sugar
500 ml Water
100 g Ginger
1 Lemon grass root
3 Cloves garlic
3 Red chillies
1/2 bn Mint chopped
50 g Fresh coriander
50 ml Thai fish sauce (nam pla)
10 ml Sesame oil
4 Lamb racks
FILLING: 1/2 c Carrot julienne
1/2 c Turnip julienne
Sml pkt sweet pickled ginger 1 pk Burdock
4 Chinese mushrooms
8 Fresh scallops
1 Sliced mango
Portion of egg roll 4 Sheets nori (seaweed)
Butter and oil CHILLI CAPSICUM: 2 cn Red pimento, drained
1 Onion peeled and chopped
100 ml Vinegar (white)
2 Red chillies
100 g Sugar
To prepare the sauce: boil sugar, water, ginger, lemon grass, garlic and chillies. Reduce until a thin syrup is formed. Strain and discard solids. Add chopped mint, coriander, fish sauce and sesame oil. To prepare the chilli capsicum: blend all ingredients in a blender until mixture is a smooth consistency. Mix with sauce in bowl. Cover and store in refrigerator. To prepare lamb loin: butterfly the loin with a sharp knife and flatten. Place a quarter of filling ingredients in each loin in order of listing. Roll up each loin tightly. Roll one sheet of nori around the loin. To cook lamb loin: melt butter and oil in a teflon pan. Roll loin around in pan just long enough to cook. Do not cook over too high heat or nori will shrink from the loin. Transfer to a baking dish and bake in a preheated 190C oven for 5-10 mins. Turning 2-3 times until the lamb loin is firm and cooked. Serve it cut or whole with rice and fresh vegetables. Note* To prepare egg roll: make as an omelette, roll and cut into thin strips. Recipe compliments of Magnus Johansson.
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Succulent Lamb Belly and Bok Choy Recipe - Cookup A Hookup
In this episode of Cook Up a Hook Up, chef Brad Miller devises a dish so delish, it overrides all douchiness! Subscribe for more eats:
Curious about the dessert? Check out the full demo here:
Go on a few more Cookup Dates:
Dating tip #99: I'm a producer. STOP IT! STOOOOOPPP ITTT! So LA.
The Hook Up Cook Brad Miller shows David the douche... er, the producer... how to bread and crisp the tender, rich lamb belly that has been sous vide for two days. He then layers the crispy lamb belly with an awesome Asian-inspired bok choy salad. What really brings this dish home is the Srirancha sauce — Sriracha and ranch dressing mixed together for perfect tangy creaminess with a kick. Something else that needs a kick? David, a documentary film producer who's playing it way too cool. We think David must be too high on himself to recognize when a bad joke falls flat, but his blind date is quick to pick it up. As awkward as the date seems, Kristina, an actress and producer, might actually be sweet on him... or is it the butterscotch coffee cake for dessert?
What did you think of the meal? Or of David's too cool for school performance? Was it sweet or too awkward? What should he have done? Would you be impressed if your boyfriend/girlfriend invited you over for a meal and surprised you with a little extra effort? Let us know in the comments below!!
What's sweeter than dessert after dinner? A boot-knocking, body-rocking hookup! They say the way to a man's heart is through his stomach, but we find out in Cook Up a Hook Up that's true for women as well. Who wouldn't fall for a guy that has the Executive Chef of Inn of the Seventh Ray, one of the country's most romantic restaurants, prepare a gourmet meal just for you? Brad Miller saves the day, not only with his skills in the kitchen but also with his brash, raw sense of humor, giving these daters a much-needed reality check! Tube in to get a stomach boner every Monday!
Мастер Шеф по Люля Кебаб из Баранины!! Секретный Ингредиент Раскрыт!!
Секрет. Рецепт. Будет Сочный и Твердый!!
Мастер Шеф по Люля Кебаб из Баранины!! Секретный Ингредиент Раскрыт!!
Люля́-кеба́б (kabab — жареное мясо) — блюдо кухонь разных стран Ближнего Востока в виде мясного фарша, нанизанного на шампур и зажаренного на углях. Под разными названиями это блюдо известно многим народам от Балкан до Ирана.
ЛЮЛЯ КЕБАБ НА ТОПОРАХ. СЕКРЕТ ФАРША!!! ЧТОБ НЕ ПАДАЛ.ЭТО СТОИТ ПРИГОТОВИТЬ
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Teaching white Woman how to eat Africa food the right way #shorts #youtubeshorts #youtube #viral
මගෙ චන්ඩියාට ඒකාලෙ first time flower bouquet ???? එකක් දුන්න දවස????????❤️ #sinhala #srilanka #couple
Sous vide a rack of lamb #shorts #cooking #sousvide #recipes
Chef Thomas Keller's Halibut and Petit Pois a la Francaise | Halibut with Braised English Peas
Today, I made fish and petit pois a la francaise, something that I learned from Chef Thomas Keller's masterclass. Petit pois a la francaise directly translates to small peas, done in the French way. I found this dish to be very elegant so I had to give it a try.
I've only made a couple changes from the original recipe, like skipping on roux, using guanciale instead of bacon, adding gnocchi and using half fish stock and half guanciale stock.
This is yet another classic dish from Chef Thomas Keller. As I am making it, I thought the preparation of this dish is very well thought of.
Another thing I am always surprised when I make his recipes is that from the looks of it, it feels like the sauce will be heavy and strong. If I taste the sauce itself, it has a strong flavor and great depth. When it is paired with protein he chooses to pair with, however, it does not cover the taste of the protein at all. I felt this way when I tried his Sauce Supreme recipe. The sauce itself was the richest and strongest sauce surpreme I've ever had, but when I had it with chicken, it had a perfect balance. I could taste the chicken and all the garnishes. The sauce acted exactly how it's supposed to, improving the dish, not covering it.
Happy to say I learned and tried something I have not before!
For instructions on how to make the gnocchi:
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