Tag: Cooking

Stirfried Lamb Sweetbreads with Garlic and Rosemary by Gordon Ramsay

Stirfried Lamb Sweetbreads with Garlic and Rosemary



© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

Sweetbreads are the pancreas and thymus glands of veal, lamb and pork. The thymus gland has an elongated shape, while the pancreas is larger and has an oval shape. Both of them are velvety creamy, tender and moist. And unlike many other organ meats, like kidneys or liver, sweetbreads have a rather mild flavour. Traditionally, they are given a seasoned flour coating and fried until golden and crisp. For me, that’s overkilling the delicate flavour of sweetbread. So I have opted to quick stirfry them instead. They taste the tenderest and best when they just start to colour all over, about 5 minutes.
Before cooking, it’s advisable to soak them in water, or milk in advance to remove impurities, and enable the sinew and membranes to be removed easily. You should also change the water a couple times. To further remove impurities from sweetbreads, you might also want to blanch them shortly and shock in ice water before cooking. This time I skipped the step and didn’t taste the difference.

  • 500 g Lamb sweetbreads
  • 1 sprig Fresh rosemary, chopped
  • 1 clove, Garlic, minced
  • 3-4 tbsp Tallow or ghee or olive oil
  • 1 tbsp Sherry vinegar
  • Hawaiian black lava sea salt
  • Pink peppercorns, for garnishing
  • A handful of arugula
  1. Place the lamb sweetbreads in a bowl and cover with cold water. Drain the water and repeat one more time, then fill the bowl again with fresh water, leaving the sweetbreads to soak for an hour, then drain well.
  2. Finely chop rosemary and garlic. Set aside.
  3. Add the tallow to a pan, place over a moderate heat and add the chopped rosemary and garlic. Cook gently for 2 minutes until softened and aromatic. Add the sweetbreads and cook until they just start to colour all over, about 5 minutes. If you prefer them more caramelized and crisp, then continue to cook for a few more minutes.
  4. Once the sweetbreads are cooked to your liking, deglaze the pan with sherry vinegar and season well with black lava salt.
  5. To serve, arrange a bed of arugula salad on the plate. Top with the lamb sweetbreads, then crush some pink peppercorns over. Drizzle some pan sauce over.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Chilli Honey Prawn Platter with Avocado Whip by Gordon Ramsay

Chilli Honey Prawn Platter with Avocado Whip



© 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Ready in just 15 minutes, this recipe is easy and super-fast yet jam-packed full of layers of delicious flavours.
The sweet and spicy flavours of the honey chili sauce are perfect with the prawns. And the light and creamy avocado whip comes together with just 5 ingredients and complements the whole dish so deliciously. It can be served as a dip or as a sauce. Add your own touches with fresh herbs like coriander, basil or parsley.
I used ready-cooked prawns from ALDI, but you can of course get some raw jumbo prawns and cook yourself.

Chilli-Honey Sauce Avocado Whip
  • 250 Cooked prawns
  • Coriander leaves
  • 1/2 Chilli pepper, thinly sliced
  • 2 Garlic cloves, minced
  • 1 Shallot, finely chopped
  • 2-3 tbsp Lemon/lime juice
  • 1 tbsp Honey
  • 2 tbsp Extra virgin olive oil
  • Salt
  • 2 ripe avocados, peeled, pitted
  • 60 g Full fat sour cream (or Greek yogurt)
  • 2 tbsp Freshly squeezed lime or lemon juice
  • 1 Garlic clove, crushed
  • 1/2 tsp Salt
  1. To make the chilli-honey sauce, in a medium bowl, combine chilli, garlic, shallot, 2 tbsps of lemon/lime juice, honey and oil. Season chilli-honey sauce with salt and more lime juice, if necessary.
  2. To make the whipped avocado crema, in a food processor or blender, process or blend avocado, sour cream, lemon/lime juice, garlic and salt until completely smooth. Spread crema in an even layer over a serving platter.
  3. Coarsely chop 1 tbsp of the coriander. Add to the chilli-honey sauce with the prawns and toss to coat evenly.
  4. Spoon the prawn mixture over the avocado crema on the platter. Sprinkle with the remaining coriander. Drizzle the rest of sauce over.

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2020 | http://angiesrecipes.blogspot.com

Easy Fresh Strawberry Pie | 101 Cooking For Two by Gordon Ramsay


Fresh strawberry pie is a wonderful summer treat. A simple recipe everybody will love, made with Jello and a premade pie crust. Plus, almost any fool, including me, can pull this off. Make it your signature summer dish.

fresh trawberry pie slice on white plate

Jump to:

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Introduction and My Rating

I have no inspiration recipe to refer to since we have used this recipe for over 40 years. It was a tightly guarded recipe in my wife’s family. The “secret” Big Boy strawberry pie recipe. But of course, it is not that secret.

There are many variations around the net. Some add the jello and then thicken, some mix the sugar and cornstarch first and add boiling water, but it still needs to be cooked more to thicken… umm ok. It does not matter.

The volume of glaze varies some from recipe to recipe. But mu volume is correct. We have done this well over a hundred times.

My Rating

My rating system. Great 5 out of 5


The easiest rating of the year. I can live on this and will try sometime soon.

🥧Pie Crust

I have done pie crusts from scratch, and nothing beats a homemade pie crust, but it is a fair amount of work for me. The main features of this pie are the strawberries and the glaze. That is what you will focus on and not the crust.

I used the refrigerated Pillsbury crust, which I find quite acceptable. Get your crust any way you want; homemade, Pillsbury refrigerated, or one of the frozen varieties.

🍓Strawberries

Get nice ripe berries. This takes one pound, but we like to cram a few more into the pie, so we buy a few more.

Some people put the large strawberries in the crust and then pour the glaze over them. I make a mess when I do it that way, and some strawberries end up not covered with glaze. Plus, it is fussy and hard to eat.

Cut them up a little to make bite-size and mix into the glaze. It works better and is easier to eat. Be sure the glaze cools before adding the berries; we don’t want to cook them.

🥣The Glaze

We are making the glaze. But you can buy packages of glaze. Please don’t do that. It is almost tasteless. Do not use sugar-free jello, and please use the Jello brand.

✔️Tips

Be sure the berries are dry before adding to the glaze. If wet, the glaze will not stick well to the berries.

Getting the cornstarch to dissolve and not clump may take a bit of mixing. Add it slowly while you continuously mix.

Store in the refrigerator. It will not freeze well.

This is great the first day and second day. By the third day, the berries deteriorate some.

📖Summer Recipes

Fresh Spinach Salad

Microwave Corn on the Cob

Mango Salsa with Pineapple

Simple Splenda Lemonade

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🔪Instructions

fresh strawberries with pie ingredients

Simple ingredients. Get the best looking ripe strawberries you can.

Start with a pre-baked pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package.

trimmed strawberries in white bowl

Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze sticks better to dryer berries.

adding cornstarch to sugar in sauce pan

In a larger saucepan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup Cornstarch slowly while stirring.

adding jello into sugar in sauce pan

The mixture will turn cloudy. Stir continuously over medium heat, and in about 4-5 minutes, it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear), remove from heat. Add a 3oz package of Strawberry Jello to the mixture and stir completely dissolved.

mixing strawberries into coating in saucepan

Allow the mixture to cool to room temperature (about 30 minutes). Then stir in the berries.

spreading strawberries and coating into pie crust

Add the berry mixture to the pie crust.

fresh whole strawberry pie_

Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.
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📖 Recipe

fresh trawberry pie slice on white plate

Easy Fresh Strawberry Pie

From Dan Mikesell AKA DrDan

Fresh strawberry pie is a wonderful summer treat. A simple recipe everybody will love, made with Jello and a premade pie crust. Plus, almost any fool, including me, can pull this off. Make it your signature summer dish.

Prep Time 5 mins

Cook Time 20 mins

Cooling 2 hrs

Total Time 3 hrs 25 mins

Servings #/Adjust if desired 8

Ingredients

Instructions 

  • Start by pre-baking a pie crust. I did a Pillsbury refrigerated one. Just follow the instructions on the package. Use the crust you want.

  • Clean and slice up one pound of strawberries. Set them aside and let them air dry while you make the glaze. The glaze will stick better to dry berries.

  • In a larger sauce pan, add 1 cup sugar to 1 1/2 cups water over medium heat. Sprinkle in 1/4 cup cornstarch slowly while stirring. The mixture will turn cloudy. Stir continuously over medium heat and in 4-5 minutes it will turn clear and thicken. When the thickening is complete (about 30 seconds after it started to clear) remove from heat.

  • Add 3oz package of Strawberry Jello to the mixture and stir completely dissolved. Allow the mixture to cool to room temperature (about 30 minutes).

  • The stir in the berries. Add the berry mixture to the pie crust.

  • Refrigerate for at least 2 hours (3 plus is better) before cutting. Keep refrigerated between servings. This is great the first day and second day. By the third day, the berries deteriorate some.

Recipe Notes

Pro Tips:

  1. You can make your own pie crusts, but the frozen or refrigerated versions are fine for this pie. 9-inch is just right.
  2. Pick nice ripe strawberries.
  3. Will like to add a few more berries. “Crowd the pan” so to speak.
  4. You can buy glaze but please make your own. It is easy and tastes so much better.
  5. Some people like to do whole berries with the point up. All for looks. Cutting them into bite-size pieces is so much easier to eat.
  6. Be sure to dry the berries. The glaze does not stick well to wet berries.
  7. Good for 2 days in the refrigerator but not too good the third day. Will not freeze well.
  8. Make two at once; the work is about the same for double the reward. I love it for breakfast.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 268kcalCarbohydrates : 53gProtein : 3gFat : 6gSaturated Fat : 2gSodium : 140mgPotassium : 107mgFiber : 2gSugar : 37gVitamin A : 7IUVitamin C : 33mgCalcium : 14mgIron : 1mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Dessert

Cuisine :American

Publisher’s note: This recipe was originally published on June 23, 2012. Updated with expanded options, refreshed photos, and a table of contents to help navigation.image of Lilly dog sniffing flower

image of Molly dog sniffing flowers

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