Chakapuli Recipe: Georgian Lamb & Tarragon Stew with White Wine
Looking for the perfect chakapuli recipe? This delicious Georgian lamb stew is made with tarragon and white wine with a dash of sour plum sauce (tkemali) to give it a unique zesty flavour.
Commonly eaten for Orthodox Easter, chakapuli can also be made with veal and is the perfect springtime dish.
Find the full written recipe here:
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Persian Tarragon Rice - ترخون پلو با دستور انگلیسی
This Persian Tarragon Rice (Tarragon Polo ترخون پلو) is a twist on the traditional Persian Herb Rice (Sabzee Polo سبزی پلو) recipe. My sister Badri and her husband Saeed made it for me on my recent trip to Tehran, Iran. The traditional herb rice polo has 5-7 different aromatic herbs but my sister's Tarragon Rice has only one herb, tarragon. It had a strong and awesome flavor, but I chose to round out the strong tarragon touch with 4 other herbs and make it a Sabzee Polo with a strong tarragon character.
Serve this with any fish (especially salmon) or braised lamb shank or leg of lamb and it will become a part of your repertoire. Consider trying this for your next Nowrooz (Persian New Year) dinner spread!
Make this Tarragon Rice and send me pictures on my Instagram page: @CafeBagheri
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Full recipe for Persian Tarragon Rice is placed in first comment under this video.
0:00 Introduction
1:10 Entering the Tajrish Bazaar (Tekyeh Produce Market)
1:54 Buying tarragon
2:49 Washing and prepping tarragon
3:14 Cleaning, chopping and mixing the herbs
8:10 Shredding potatoes for the tahdeeg (crunchy layer at the bottom of the rice pot)
11:03 Start the first cooking phase (boiling the brined basmati rice)
12:26 Adding the herbs to the boiling rice
13:03 Drying the shredded potatoes from the bowl of cold water
13:43 Draining the herb rice after 4-5 minutes of boiling
14:34 Washing starch out of the water over the sink
16:37 Adding spices to the shredded potatoes
17:40 Assembling potatoes and herb rice in the pot to start the second cooking phase (steaming)
22:46 Making the butter saffron sauce to go on the top of the rice before we start the steaming phase
23:50 Sealing the lid with a towel and starting the steam phase
24:51 The steaming phase is done after 45/50 minutes
25:14 Putting the pot ion the bath of cold water
25:27 Inverting the rice pot into the serving platter
26:35 Outtro
Steak with Mushroom Red Sauce (Mexican Style) Recipe By Food Fusion (Bakra Eid Special)
Mouth watering Steak with Mushroom Red Sauce mexican style. #HappyCookingToYou #BakraEidSpecial
Written Recipe:
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Mexican Steak with Red Sauce
Serves 3-4
Recipe in English:
Ingredients:
-Hara dhania (Fresh coriander) 1 Cup
-Hari mirch (Green chillies) 3-4
-Lehsan (Garlic) 3 cloves
-Namak (Salt) 1 tsp or to taste
-Paprika powder 1 & ½ tsp
-Zeera powder (Cumin powder) 1 & ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch (Red chilli) crushed 1/4 tsp
-Cooking oil 3-4 tbs
-Lemon juice 2 tbs
-Thin beef steak ½ kg (undercut)
-Cooking oil 2-3 tbs
-Pyaz (Onion) rings
-Gajar (Carrot) julienne
-Shimla mirch (Capsicum) julienne
Prepare Mushroom Red Sauce:
-Cooking oil 1 & ½ tbs
-Lehsan (Garlic) chopped 2 tsp
-Mushrooms sliced 1 Cup
-Kali mirch (Black pepper) crushed ½ tsp
-Worcestershire sauce 2 tbs
-Sriracha sauce 1 & ½ tbs
-Sirka (Vinegar) 1 tbs
-Tomato ketchup 2 tbs
-Chicken cube 1
-Corn flour 1 tsp
-Pani (Water) ½ Cup or as required
-Dried oregano 1 tsp
-Makhna (Butter) 1 tbs
Directions:
-In chopper,add fresh coriander,green chillies,garlic,salt,paprika powder,cumin powder,black pepper crushed,red chili crushed,cooking oil and lemon juice,chop until well combined & set aside.
-In bowl,add beef thin steak,blended mixture,mix well and marinate for 1-2 hours.
-In frying pan,add cooking oil and cook marinated steak pieces on medium low flame from both sides until done (approx. 6-8 minutes each side).
-In the same frying pan,add onion rings,carrots,capsicum and stir for 1-2 minutes.
Prepare Mushroom Red Sauce:
-In frying pan,add cooking oil,garlic and mix.
-Add mushrooms and fry for 2-3 minutes.
-Add black pepper crushed,worcestershire sauce,sriracha sauce,vinegar,tomato ketchup,chicken cube and mix well.
-In corn flour,add water and whisk well.
-Add dissolve corn flour,mix well and cook until sauce thickens.
-Add dried oregano and mix well.
-On hot sizzling pan,add butter and let it melt.
-Add stir fried vegetables,beef steaks and drizzle prepared red sauce & serve!
Recipe in Urdu:
Ajza:
-Hara dhania (Fresh coriander) 1 Cup
-Hari mirch (Green chillies) 3-4
-Lehsan (Garlic) 3 cloves
-Namak (Salt) 1 tsp or to taste
-Paprika powder 1 & ½ tsp
-Zeera powder (Cumin powder) 1 & ½ tsp
-Kali mirch (Black pepper) crushed ½ tsp
-Lal mirch (Red chilli) crushed 1/4 tsp
-Cooking oil 3-4 tbs
-Lemon juice 2 tbs
-Thin beef steak ½ kg (undercut)
-Cooking oil 2-3 tbs
-Pyaz (Onion) rings
-Gajar (Carrot) julienne
-Shimla mirch (Capsicum) julienne
Prepare Mushroom Red Sauce:
-Cooking oil 1 & ½ tbs
-Lehsan (Garlic) chopped 2 tsp
-Mushrooms sliced 1 Cup
-Kali mirch (Black pepper) crushed ½ tsp
-Worcestershire sauce 2 tbs
-Sriracha sauce 1 & ½ tbs
-Sirka (Vinegar) 1 tbs
-Tomato ketchup 2 tbs
-Chicken cube 1
-Corn flour 1 tsp
-Pani (Water) ½ Cup or as required
-Dried oregano 1 tsp
-Makhna (Butter) 1 tbs
Directions:
-Chopper mein hara dhania,hari mirch,lehsan,namak,papika powder,zeera powder,kali mirch crushed,lal mirch crushed,cooking oil aur lemon juice dal ker ache tarhan chop ker lein & side per rakh dein.
-Bowl mein beef thin steak aur blended mixture dal ker ache tarhan mix karein aur 1-2 hours kliya marinate ker lein.
-Frying pan mein cooking oil dal dein aur marinated steak pieces ko dono sides sa darmiyani halki ancch per paka lein (approx. 6-8 minutes each side).
-Us he frying pan mein pyaz ka rings,gajar aur shimla mirch dal ker 1-2 minutes kliya stir fry ker lein.
Prepare Mushroom Red Sauce:
-Frying pan mein cooking oil aur lehsan dal ker mix karein.
-Mushrooms dal ker 2-3 minutes kliya fry ker lein.
-Kali mirch crushed,Worcestershire sauce,sriracha sauce,sirka,tomato ketchup aur chicken cube dal ker ache tarhan mix ker lein.
-Corn flour mein pani dal ker ache tarhan whisk ker lein.
-Dissolve corn flour dal ker ache tarhan mix karein aur sauce garha hunay tak paka lein.
-Dried oregano dal ker ache tarhan mix ker lein.
-Hot sizzling pan mein makhan dal ker melt karein.
-Stir fried vegetables,beef steak rakh dein aur tayyar sauce drizzle ker ka serve karein.
Tasting the Rack of Lamb with Girolles, Sweetcorn & Tarragon - Market Kitchen
Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).
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Cocktail With Tarragon Collected From The Mountains! Crumbly Pilaf Inside Lamb
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❓ ABOUT US:
Wilderness Cooking channel about cooking delicious dishes in the wild.
We live in a village and try to find very beautiful places to shoot.
⏩ A few ultimate-delicious recipes from my channel:
◼ Guinea fowl cooking in oven:
◼ Bull tail stew with chestnut:
◼ Chestnut dish with lamb meat:
◼ Bull heart dish recipe:
◼ Liver kebab of lamb:
◼ Cooking lamb brains recipe:
◼ Lamb testicles kabob:
◼ How to cook rabbit in the wilderness:
◼ Vegetables and lamb bbq kebab:
◼ The best buglama recipe:
◼ Spicy lamb shish kebabs recipes:
◼ Garlic Grill Lamb Caucasian style:
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Tarragon Aioli
This was our Winter Sauce for our Four Seasons dishes. it also makes a great sauce with lamb, steak and chicken. Very flavorful so as rich as it sounds, it doesn't take much, which makes it healthy as well.