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Thursday 26 December 2024 06:05:59 GMT
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Lamb wellington Ingredients - 1 kg (approx. 2.2 lbs) lamb fillet - 2 tbsp peanut oil - 300g (approx. 10.5 oz) Swiss brown mushrooms, which is roughly 2.5 cups chopped - small bunch of rosemary, finely chopped - 50g (3.5 tbsp) butter - 100ml (7 tbsp) brandy - 150g (1 1/8 cups) flour - 240ml (1 cup) milk - 3 eggs - 5 slices prosciutto - 2 tbsp Dijon mustard - 2 sheets butter puff pastry - flaky sea salt, to finish Method 1. Season the lamb fillets with salt on all sides. In a hot cast-iron pan with the peanut oil, sear the lamb on all sides until nicely coloured. Remove from the pan and let cool on a resting tray. 2. Finely dice the mushrooms either in a food processor or by hand, taking care not to create a purée. If using a food processor, use the pulse function. 3. Melt the butter in a frying pan over medium-high heat. Add the mushrooms and rosemary, season with salt and pepper, and cook until the mushrooms have released their moisture. Deglaze with brandy and reduce until evaporated. Remove from heat, adjust seasoning, and cool in the fridge. 4. For the crêpes, whisk together the flour, milk, and 2 eggs to form a smooth batter. In a non-stick pan with a little oil over medium to medium-low heat, pour in enough batter to cover the bottom. Cook until set, then flip and cook for another minute. Remove and let cool on a rack. 5. To assemble the Wellington, lay out cling film, place a layer of crêpes, followed by prosciutto, and then spread a layer of the mushroom mixture (duxelles), trimming any excess. Brush the cold lamb fillet with mustard and place in the centre of the duxelles. Roll all the layers together tightly in cling film and chill in the fridge for at least 1 hour. 6. Lay one sheet of pastry on a bench, place the chilled lamb roll from the fridge on top, then cover with another sheet of pastry. Press the edges to seal tightly, trim any excess, and wrap tightly in cling film. Chill again for 1 hour. 7. Remove from the plastic, brush with a beaten egg, and bake in a preheated oven at 180°C (356°F) for 30 minutes. Rest for 10 minutes before slicing and serving. Sprinkle with flaky sea salt to finish. #cooking #food #Recipe #foryoupage #viralvideo #gordonramsay
Lamb wellington Ingredients - 1 kg (approx. 2.2 lbs) lamb fillet - 2 tbsp peanut oil - 300g (approx. 10.5 oz) Swiss brown mushrooms, which is roughly 2.5 cups chopped - small bunch of rosemary, finely chopped - 50g (3.5 tbsp) butter - 100ml (7 tbsp) brandy - 150g (1 1/8 cups) flour - 240ml (1 cup) milk - 3 eggs - 5 slices prosciutto - 2 tbsp Dijon mustard - 2 sheets butter puff pastry - flaky sea salt, to finish Method 1. Season the lamb fillets with salt on all sides. In a hot cast-iron pan with the peanut oil, sear the lamb on all sides until nicely coloured. Remove from the pan and let cool on a resting tray. 2. Finely dice the mushrooms either in a food processor or by hand, taking care not to create a purée. If using a food processor, use the pulse function. 3. Melt the butter in a frying pan over medium-high heat. Add the mushrooms and rosemary, season with salt and pepper, and cook until the mushrooms have released their moisture. Deglaze with brandy and reduce until evaporated. Remove from heat, adjust seasoning, and cool in the fridge. 4. For the crêpes, whisk together the flour, milk, and 2 eggs to form a smooth batter. In a non-stick pan with a little oil over medium to medium-low heat, pour in enough batter to cover the bottom. Cook until set, then flip and cook for another minute. Remove and let cool on a rack. 5. To assemble the Wellington, lay out cling film, place a layer of crêpes, followed by prosciutto, and then spread a layer of the mushroom mixture (duxelles), trimming any excess. Brush the cold lamb fillet with mustard and place in the centre of the duxelles. Roll all the layers together tightly in cling film and chill in the fridge for at least 1 hour. 6. Lay one sheet of pastry on a bench, place the chilled lamb roll from the fridge on top, then cover with another sheet of pastry. Press the edges to seal tightly, trim any excess, and wrap tightly in cling film. Chill again for 1 hour. 7. Remove from the plastic, brush with a beaten egg, and bake in a preheated oven at 180°C (356°F) for 30 minutes. Rest for 10 minutes before slicing and serving. Sprinkle with flaky sea salt to finish. #cooking #food #Recipe #foryoupage #viralvideo #gordonramsay


قصايد #قصايد_شعر #ناصر_الويبر #fyp
قصايد #قصايد_شعر #ناصر_الويبر #fyp


Lamb chops and potato salad. Mid-week meals need to be quick, easy to whip up, and delicious. I’ve partnered with Always Fresh to bring you a couple of great recipes to inspire your mid-week meals. Check out the recipe below and you can find Always Fresh in the pickled veg aisle of your nearest supermarket #AlwaysFresh #Blandidote Ingredients for potato salad: - 1 kg (approx. 2.2 lbs) new (baby) potatoes - 1/2 jar Always Fresh Sundried Tomato Strips - 20 Always Fresh Bread & Butter Pickles, cut in half - 1/2 bunch flat-leaf parsley, roughly chopped - salt to taste Method: 1. Place the potatoes into a pot of cold water with a generous pinch of salt and bring to the boil. Cook for 25-30 minutes or until cooked through. 2. Once cooked, drain well and let steam in the sink for 10 minutes to dry out and cool slightly. 3. In a large bowl, mix the sun-dried tomato strips, bread and butter pickles, cooked potatoes, and parsley. Season with salt to taste and combine well. Ingredients for lamb chops: - 2 tbsp oil from the Always Fresh Sundried Tomato Strips jar - Small bunch of thyme, finely chopped - 2 cloves garlic, grated - big pinch of salt - freshly ground black pepper - 10 lamb midloin chops Method: 1. In a mixing bowl, combine the oil with thyme, garlic, salt, and freshly ground black pepper. Mix well and rub this marinade all over the lamb chops. 2. Preheat a grill to high heat. Grill the chops for 5-6 minutes on each side, or until done to your preference. 3. Allow the chops to rest for 3-4 minutes before serving alongside the potato salad. Enjoy! #cooking #Recipe #foryou
Lamb chops and potato salad. Mid-week meals need to be quick, easy to whip up, and delicious. I’ve partnered with Always Fresh to bring you a couple of great recipes to inspire your mid-week meals. Check out the recipe below and you can find Always Fresh in the pickled veg aisle of your nearest supermarket #AlwaysFresh #Blandidote Ingredients for potato salad: - 1 kg (approx. 2.2 lbs) new (baby) potatoes - 1/2 jar Always Fresh Sundried Tomato Strips - 20 Always Fresh Bread & Butter Pickles, cut in half - 1/2 bunch flat-leaf parsley, roughly chopped - salt to taste Method: 1. Place the potatoes into a pot of cold water with a generous pinch of salt and bring to the boil. Cook for 25-30 minutes or until cooked through. 2. Once cooked, drain well and let steam in the sink for 10 minutes to dry out and cool slightly. 3. In a large bowl, mix the sun-dried tomato strips, bread and butter pickles, cooked potatoes, and parsley. Season with salt to taste and combine well. Ingredients for lamb chops: - 2 tbsp oil from the Always Fresh Sundried Tomato Strips jar - Small bunch of thyme, finely chopped - 2 cloves garlic, grated - big pinch of salt - freshly ground black pepper - 10 lamb midloin chops Method: 1. In a mixing bowl, combine the oil with thyme, garlic, salt, and freshly ground black pepper. Mix well and rub this marinade all over the lamb chops. 2. Preheat a grill to high heat. Grill the chops for 5-6 minutes on each side, or until done to your preference. 3. Allow the chops to rest for 3-4 minutes before serving alongside the potato salad. Enjoy! #cooking #Recipe #foryou
I hired a new editer! What do you guys think?
I hired a new editer! What do you guys think?

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