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Chef David Bishop teaching "how to cook rutabaga". Go to http://www.fromthecheftoyou.com for recipes & more!
Gordon Ramsay prepare swede and cardamom soup
Hello guys and a very warm welcome back to What’s For Tea :) for tea tonight I’ll be making Cullen Skink…This is a thick , creamy soup made from smoked haddock and potatoes. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. It’s served as an everyday dish across Scotland. This s absolutely delightful. And by far, the tastiest recipe that I’ve shared with you guys. Just before I move on…the strangest thing just happened there….as I was editing this recipe I got a message from one of you guys asking if I could do a Cullen Skink! How bizarre is that? So Thomas, I guess this is for you! OK guys, so this is what you’re going to need if you decide to give it a go.... ____________________________________________________________________ ShoppingList: 2 medium potatoes peeled and cubed into 1cm pieces 300ml of water 200ml of milk 50ml of single cream 1 small leek sliced 2 tablespoons of butter A medium onion chopped 250g of un dyed smoked haddock (which is about two medium slices) A good handful of fresh chopped parsley ____________________________________________________________________ Let's Cook! Melt butter in a saucepan over medium heat, then add onion and fry gently until starting to soften, add your leeks and soften slightly. Cook for about 5 minutes but do not allow to brown. Add potatoes and water and bring to boil. Simmer for 10-15 minutes. Meanwhile in another pan, cover the haddock with the milk and cream, cook gently for about 8 minutes until just tender. Flake gently with your wooden spoon into bite size pieces. Give it a good stir. Add the milk and flaked fish to the other saucepan containing the potatoes and other ingredients and cook for a further 5 minutes. Season with salt and pepper and add in the with chopped parsley. Serve with crusty bread and butter. ____________________________________________________________________ Thanks for watching guys :) x
Recipe below: Published on February 21, 2011 Remember! Mardi Gras is March 5, 2019. Learn to make authentic Louisiana Gumbo. Gumbo is really neither a stew or soup. It originated in South Louisiana during the 18th century. It is made from a strongly-flavored stock, meat or shellfish, a thickener, includes what folks from Louisiana like to call the "Holy Trinity" celery, bell peppers, and onions; is thickened with okra, and filé powder (dried and ground sassafras leaves). Gumbo start with a dark roux, made of flour and fat, and there are several varieties of gumbo; sausage and chicken, duck, shrimp, oyster, you name it someone has made a gumbo with it. Below is the Cooking with Denay original recipe for Chicken and Smoked Sausage Gumbo Note: The cast iron pot I used for this recipe was passed down several generations and will one day go to my daughter who will become a Gumbo Queen in her own right. If you want to purchase a great Gumbo Pot see the link below. The one thing I love about it is there are heat proof handles that you can also purchase. My Gumbo pot handles get hot as heck, so oven mitts are needed. You may want to start your own Gumbo Pot tradition. Below is the link for the Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart http://amzn.to/2k7Wxyo Tip: **When purchasing Gumbo File, which is ground sassafras leaves, check the ingredient label carefully since some companies will cut the ground sassafras leaves with ground thyme, which gives the Gumbo File a bitter taste. **If you select to use tomatoes in your Gumbo, *which is not in our recipe, remember, tomatoes have citric acid which is slightly less acidic than vinegar an may sour the taste of the Gumbo over time. **If you want more flavorful stock, make if from scratch if you do not want to use a store bought chicken stock; and you can use chicken thighs and legs (dark meat) which is also more flavorful. I use chicken breast to reduce the calories, but that is a personal preference. Below is the Cooking with Denay original recipe for Chicken and Smoked Sausage Gumbo Note: If you have a bit of fear about making the roux, you can purchase it from a company in Opelousas, LA. The product is called Savoie"s Real Cajun Old Fashioned Dark Roux and has been around for more than 60 years. http://amzn.to/2iSbaWO 4-6 large servings 2 ½ pounds raw chicken, skinned and cut-up (white and dark meat or all dark meat) Chicken rub for the chicken ¼ cup dried parsley ½ teaspoon sea salt 1 teaspoon garlic powder ¼ teaspoon cayenne pepper Canola oil (you may substitute vegetable oil) Combine chicken with chicken rub and set aside in a bowl, cover with plastic wrap. Heat a medium sauté pan; sauté chicken rubbed in seasoning, cook for 10-12 minutes. Do not overcook. Set aside. Making the roux. In large stock pot or Dutch oven Add ½ cup vegetable oil and ½ cup flour, cook on medium heat and allow roux to brown, reduce heat to prevent burning and cook until chocolate brown. When dark chocolate brown, add all chopped vegetables. Sauté vegetables in roux on medium high heat, 5 minutes, reduce heat, add butter (yes, it makes a difference) sausage, ham, herbs and spices. Cook on low medium heat for 15 minutes. Set up the vegetables in a bowl, put all seasonings in a bowl, set aside. Ground red pepper (cayenne) 1 ½ cups chopped onions 1 ½ cups chopped green onions 1 ½ cups green bell peppers 1 cup chopped celery 1 small whole bay leaves 1 teaspoon sea salt 1 teaspoon white pepper 2 teaspoons dry mustard 1 teaspoon ground red pepper (cayenne) 1 ½ teaspoons gumbo file (file powder is ground sassafras leaves; make sure the file powder is not cut with thyme, a common practice) Purchase Gumbo File powder http://amzn.to/2j3YHCd 2 teaspoons ground cumin ½ teaspoon black pepper 1 teaspoon thyme 1 teaspoon minced garlic 4 tablespoons butter ½ pound smoked sausage (Polish sausage (kielbasa), cut into tiny cubes ¼ pound smoked ham (Cut into tiny cubes) 2 teaspoons minced garlic Cook the vegetables, sausage, ham and spices/herbs for 15 minutes, then add 8 cups of low sodium chicken stock (May use homemade chicken stock, just reduce the sodium); and 1 teaspoons minced garlic, bring to a boil for 5 minutes; then allow gumbo to cook on low for 40 - 45 minutes. Serve over steamed rice, remember to remove the bay leaf. Enjoy! Animation: GoAnimate Camera: Canon Vixia HFR700 Featured Song: Morning Stroll -- YouTube Audio Library LOOKING FOR A SPECIAL RECIPE? Is there something you would like Denay to show you how to make? Email her at firstname.lastname@example.org and you may see your suggestion on this channel! CONNECT WITH ME ONLINE Pinterest - https://www.pinterest.com/cookwithdenay/ Instagram - cookingwithdenay Facebook - https://www.facebook.com/CookingwithDenay/ Twitter - https://twitter.com/CookingwDenay
Hey guys, and a very warm welcome back to what’s for tea. And for tea tonight I’m going to be making an absolute Scottish classic, which is mince, tatties and skirlie! Which is essentially minced beef, mashed potato and an oatmeal stuffing! I’m also making cabbage as a side dish but you can skip that or add something else like peas or turnip if you prefer….My mother made this more or less every week when I was a bairn and have fond memories of racing back from school for my tea who I knew she was making mince an taxies for tea that night! And like I said I’m using cabbage so I’ve include this in the recipe this recipe will feed 5 people….so just adjust to suit yourself guys, so enough rambling, this is what you’ll need if you ant to give it a go! Shopping List: Peel and chop some potatoes for your mashed potato you’ll want to cut up a head of cabbage… A pint of beef stock 150 grams of medium or pinhead oatmeal for the skirlie 25 grams of butter also for the skirlie 2 onions (chop one very finely, for the skirlie and one rough for the mince) 2 large carrotts or a few small ones, peeled and sliced 1 pound of minced steak I’m also using a little bit of light cream for the mash and some vegetable oil for frying. Thanks for watching guys x
How to cook Swede and Parsnips Mashed
how to cook rutabaga