How To Make Roast Leg Of Lamb

Follow this Roast Leg of Lamb recipe to make a succulent, mouth-watering roast leg of lamb. This video teaches you how to cook the meat to your desired taste, and offers a Sunday Lunch alternative. Relish our Roast Leg of Lamb recipe. Unit Serves Preparation Time Cooking Time Total Time Oven Temperature : : : : : : Metric 2 to 4 10 minutes 1 hour 15 minutes 1 hour 25 minutes 250 c - 480 f

Step 1: Preheat the oven 1 Leg of lamb weighing 1 1/2 to 2 kg 6 cloves of garlic, peeled and cut into 4 slices lengthwise 2 to 3 sprigs of rosemary 6 tbsp olive oil 2 tbsp wholegrain mustard Freshly ground black pepper Salt 1 roasting tray and rack 1 knife Step 2: Season the lamb Rub the leg of lamb with the mustard and generously season with salt and pepper. Step 3: Add the herbs Make incisions in the lamb with a small knife and insert the garlic and rosemary. Step 4: Drizzle with oil and place on a roasting rack Place the leg of lamb onto a roasting rack above the tray and drizzle over the olive oil. Step 5: Roast the lamb Put the roasting tray in the oven and cook for 1 hour. After about 30 minutes, lower the temperature to 200C (460F, gas mark 6) and continue cooking for the remaining 30 minutes.

Videojug tip it is always best to cook meat when it is at room temperature. Step 6: Leave the meat to rest After the cooking time, check that the lamb is ready. Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour. Remove it from the oven and leave to rest for 15 minutes. Step 7: Carve and serve Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.

How To De-Bone A Chicken

Chris Godfrey, from Godfrey's Butchers, shows viewers how to de-bone a chicken. Just follow along this video and you'll have a boned chicken ready for stuffing. Hi. Welcome to Godfrey's, one of the best butcher shops. Today I'm going to give you a small insight into little tips about meat that might make things a little clearer for you at home and might be a help to you. How to de-bone a chicken? First thing you need is a very sharp knife. Then you need a chicken. That's the breast. You want to put it upside-down, you want to go through the back really. You want to first go down the back of it, to the flesh, take your time, and keep your fingers. Just cut through the joints like that, like that, like that. Then the top end, you got the legs there, there and there. What you want to do, just pop the joints like that. Pull the joints out, with the legs so that you can continue cutting around them, that long. Now as you come around the front, you got the two supremes here, which are the breasts. Keep your knife towards the bone, you don't want to leave too much on the thing. Loosen it down, all the meat down to the breast bone. Don't pull it yet. That bit should come away leaving you with that part there. With these parts here, you take off the wingtips through the joints, as you don't really need the bone anyway unless you have got a few hours to spare. The wings you take out like that. Then you just pull it out like that. The last little joints are the leg bones. Expose the first bone in the leg on both sides. Same on that side, expose the bone. Expose the knuckle joint there. Clean it out like that. One boned chicken, ready for stuffing. That's how you de-bone a chicken. .

How To Make Chicken Teriyaki

Chicken teriyaki is one of the most popular Japanese dishes today. Learn from master chef and founder of the Sushi Chef Institute in Los Angeles, California Andy Matsuda how to make this wonderful dish step by step. Unit : Metric Step : You Will Need: 230 g chicken breast medium bunch of broccoli large carrot 90 ml mirin 60 ml soy sauce 60 ml sake white pepper salt 85 g flour 1 skillet 1 sauce pan Step 1: Prepare The Vegetables First we start by cutting the broccoli and the carrots. Presentation of Japanese food depends a lot on cutting techniques, so take care when you cut them. Experts like Chef Matsuda may alternate knife angles or roll the vegetable as he cuts. Step 2: Season The Chicken Sprinkle a little white pepper and salt on both sides of the chicken breast. Now coat the chicken with a bit of flour. Step 3: Make The Sauce To make the teriyaki sauce, mix 2 oz of soy sauce with 3 oz of mirin, or a ratio of 4 parts soy sauce to 6 parts mirin. Step 4: Boil The Vegetables Place the cut broccoli and carrots in a pot of boiling water to cook. The broccoli will cook faster than the carrots, so remove the broccoli after a few minutes and let the carrots cook a little longer.

Step 5: Make The Garlic Oil Place a few pieces of unwrapped garlic on a skillet with a generous amount of vegetable oil on low heat so it will not burning. Stir occasionally and cook for a few minutes and then remove. Step 6: Cook The Chicken Pan fry the chicken in the skillet for about 4-5 minutes on medium heat and then flip and cook the other side of the chicken breast for another 2 minutes. When fully cooked, pour in about 2 oz of sake into the skillet to flash or flamb the chicken. Step 7: Reduce The Sauce Now add in the teriyaki sauce and cook to reduce the sauce until it is thick and hearty. Step 8: Prepare To Serve Delicately cut the chicken breast. Place the broccoli and carrots on the plate, followed by the cut chicken breast. Now douse the teriyaki sauce over the chicken. Time to eat. Enjoy.

How To Make Ayam Panggang: Spicy Chicken Dish

Ayam Panggang: Spicy Chicken Dish Recipe. This spicy Indonesian chicken dish blends a number of exotic ingredients into an unforgettable blend of tastes and colours. It goes perfectly with rice. Enjoy our Ayam Panggang: Spicy Chicken Dish recipe. Unit : Metric Serves: Serves 4 Preparation Time: 10 minutes Cooking Time: 35 minutes Total Time: 45 minutes Oven Temperature: 200 c - 390 f Step 1: Prepare the spices 450 chicken quarters 1 tsp salt 1 cups (250ml) vegetable oil 1 tsp dried shrimp paste 4 shallots, finely chopped 3 cloves of garlic, minced 4 fresh chilli peppers, deseeded and shredded 400 ml coconut milk 2 bay leaves 1 lemon grass stalk, thinly sliced 1 tbsp lime juice 1 sharp knife 1 cutting board 1 small bowl 2 trays or plates 1 roasting tray 1 wok 1 wooden spoon 1 fork 1 spoon

Step 2: Turn on the grill Turn on the grill to the highest temperature possible, at least two-hundred degrees Celsius. Step 3: Prepare the chicken Cut the chicken into eight pieces and make small slits in the skin. Now trickle a little vegetable oil on the pieces and season them with salt, rubbing the salt and oil into the meat lightly. Step 4: Cook the chicken Now place the chicken on the roasting tray and grill for twenty to twenty-five minutes, turning the pieces occasionally to ensure that they are cooked on all sides. Step 5: Cooking the paste While the chicken is cooking in the grill, heat the remaining oil in the wok. Add the spices and fry on a moderate heat, stirring continuously. Step 6: Finishing the sauce Next, add the coconut milk, followed by the bay leaves and lemon grass, and continue to stir. Bring the sauce to a boil and then allow it to simmer for five to ten minutes, allowing the flavours to blend well. Step 7: Set aside the chicken Meanwhile, take the chicken out of the oven and set it aside. Step 8: Finish cooking the chicken Add the lime juice and the chicken to the sauce and allow it to cook another five to ten minutes, turning the chicken occasionally until it is done. Step 9: Serve Set the chicken on a platter along with the sauce. If you like your food hot and spicy, the platter can be garnished with the few shreds of chilli pepper reserved earlier from the sauce. The dish is traditionally served with rice and Sambal Olek, which is a spicy Indonesian sauce easily obtained at any Asian market.