You have to try this fantastic lamb recipe. It will be the best lamb you will cook. Because it’s easy, it’s fresh, tasty and also quite versatile!
It’s not much fuss as it doesn’t require long preparations, but it will need quite a lot of time in the oven. The ideal thing is to prepare the lamb and put it in the oven in the morning or at midday and serve it at night.
It will be so juicy and soft, so you don’t need to worry about dry meat. You can serve this with fresh salad, some oven-baked potatoes, or maybe even better, some homemade wheat tacos!
The result of the meat you will get is this and there is no way to go wrong in this recipe.
As I mentioned, the recipe is very versatile, so you can experiment with different spices for the lamb, or skip them all together, just leaving some rosemary, salt and pepper.
The sauce in the recipe is very fresh and tangy, but it can also be changed for any other accompaniment.
Slow-cooked Lamb with fresh herb sauce
A fantastic recipe for soft and juicy lamb, where you don't have to do much preparation. Just count the long 5 or more hour cooking time in the oven. The tangy sauce is the perfect accompaniment for a stronger tasting lamb leg.You can serve this with some salad or even with some tacos.
Have you ever tried the baozi? Or maybe you have seen the amazing Pixar cartoon with the cutest alive bao bun? I know I’m kind of an adult, but me and Manuel both love cartoons even now, and this is surely one of the sweetest! And tastiest! 🙂 Here are these beautiful baozi or the amazing Pixar cartoon buns.
It does get a bit scary at one point as the poor alive bun gets eaten, so you start thinking maybe it’s too sad to make them and eat them, but you will see that in the end the whole story is about love and family!
Isn’t it the sweetest thing? I tried to make these little babies the first time last year during the full lockdown here in Spain, so I used the ingredients I had in the fridge at that point, but this is the recipe from the real Pixar Bao bun filling. I hope you enjoy it as much as we do! The making, cooking and the eating! 🙂
¾tspdry active yeast(use double, if using fresh yeast)
500gground meatThe original recipe calls for pork, I had mixed pork and beef
3tspchopped spring onion
3tspcooking wineI used dry white wine
1tspolive oilextra virgin
½tspchicken stock powderI didn't have, so I put some Marmite for the umaminess
salt and pepper
Making the dough
Mix the flour with water and the yeast. You should mix the dough well in a mixer for about 10min, so if mixing by hand, try to kneed for about 15min The result of the dough should be very smooth. Cover and leave in a warm place to grow for about 2 hours.
Cook half of the ground meat and mix it with the raw meat.
Mix all the ingredients together in a big bowl, I like to mix by hand as that is the best way all the ingredients will be well incorporated.
Making the dumpling wrappers
Once the dough has risen after two hours, kneed it quickly once more to return it to its original size.
Roll out the dough and cut equal sizes of small balls that you will roll out with a rolling pin afterwards. You can see the step-by-step video below.Don't roll out the wrapper too thin so it doesn't break and lose all the goodness.
Fill all the dumplings and put them in a bamboo steaming basket with the cooking paper underneath, so they don't stick to the bottom. DON'T crowd the dumplings, they will stick together and when cooked they will break where they are all stuck together. It's better do do various baskets with fewer dumplings for a better result.
Put on a pot with water and put everything on the fire. Start counting the 15-20 min cooking of the dumplings from the moment the water starts boiling.
Serve them hot with soy sauce, on you can prepare your own sauce with some soy sauce, a splash of water, rice vinegar and some ginger, for example.
Want an amazing recipe for a date night? Try these chicken tacos from scratch, make your own wheat tacos too!
This is so tasty, that every time we make it, we can’t stop eating it until we are exploding. The spice mix gives it the Mexica flavour and the toppings can be anything that comes to your mind! We like to use some marinated onions in vinegar water for an hour before, some yoghurt, lots of fresh cilantro!
As you will see, we use a lot of nontraditional Mexican ingredients, like feta for the cheese, because we want to make the recipe as accessible as possible for people living in big cities and in small towns where certain traditional Mexican ingredients might not be available. But we suggest you improvise and make this recipe your own. A hot sauce also gives a nice touch to this one!
The tastiest recipe for chicken tacos with fresh produce you can always find at your local market. Excellent for parties too!
Oh my, oh my, the empanadas con pollo is such a great Argentine recipe! We love to make them on the weekend when we have some more time on our hands, but we suggest making more and freeze them for some busy weekday nights.
So you can keep them in the freezer for about 3 months and just take them out and put them in a hot oven. It is true it takes some time to make these delicious things, but once they are made, you just need a pre-heated oven, that’s it!
As you might have already seen in our recipes, there is another empanada recipe with a beef filling that you can find HERE. The key is to make the dough, the filling afterwards can be anything you can think of!
First you will start with the dough, you can freeze it too without any filling and use it next time, if you don’t want to make them all at the same time. This is a recipe we got from the Francis Mallmann cookbook Siete Fuegos and it is absolutely perfect! The original recipe calls for pork fat, but we substitute it with butter.
Masa de empanadas, this is the dough to do the perfect empanadas from Argentina at home. You can fill this dough with whatever filling you like, like ground meat sauce, chicken, cheese, whatever comes to mind!You can also freeze these and keep them for 3 months.
In a small pot, put the water, salt and butter and put it on a medium heat. Cook until the butter and the salt have melted completely. Cool to room temperature.
Once the butter and salt water has cooled, incorporate the liquid into the flour. Use a bigger bowl and mix by hand, or if you have a kitchen robot, like Kitchenaid, it will be quicker and easier. Work the dough until smooth, for about 15min.
Roll out the dough in 3mm thickness.
Use a round shaped object, like a lid of about 12 cm in diameter, but it can be slightly smaller or slightly bigger.
Cut out the round shapes in the dough.
But the round dough pieces stacked on top of each other with some baking paper in between, so they don't stick together.
Leave in the fridge for at least 30min before filling and cooking.
Keyword dough, empanadas
Once the dough is done, you can go ahead and make the filling. You will need to boil a chicken before, and you will use some of the stock for the filling, but it is excellent to use in the next days for other dishes, like soup or a fantastic risotto!
Empanadas con pollo
A tasty recipe of chicken empanadas from Argentina. You can freeze these and cook at another moment. Use in 3 months, if you freeze these.
Make the chicken stock by putting all the stock ingredients in a pot, pour water until everything is covered and cook on a medium high heat for 45 min until the chicken is completely soft. Once cooked, take the chicken out, cool and shred in small pieces by hand taking out the bones.
The chicken and tomato filling
In a sauce pan pre heat some olive oil and toss in chopped garlic and onion, sauté on a medium low heat for 5 min, don't burn them. Add the chopped tomato, cook for 2 min. Add the tomato paste and the spices, salt and sugar. Cook for 5min, add the shredded chicken and 100g of the stock and sauté until the liquid has almost completely evaporated. The final filling has to be a bit moist, not too dry but not too liquid.
Cool the filling to room temperature before filling the empanada dough.
Take a tablespoon of the filling, place it in the dough and close it carefully. Be sure to close it well, so the filling doesn't fall out afterwards. You can see how to close and fold in the video below.
Once all the empanadas are closed, put them on a tray with some baking paper so they don't stick and leave them in the fridge for at least 30min, so they cool completely. This will help with the cooking process.
Pre-heat the oven to 220C degrees and make sure it is very hot before putting in the empanadas. Cook for about 20min until golden brown outside. Wait for 20min after cooking until they are slightly cooler.
I have always found making fresh pasta a bit scary, I don’t really know why. Maybe because I thought it would be complicated. But just like the rest of the recipes on my blog, you will find it is actually incredibly easy!
It’s been some time since I have been wanting to cook these little dim sum pieces at home. I am a big fan but I always imagined it would be a bit complicated to cook them, so I never got the courage to spend some time and make them.