The best Lamb you will ever cook

The best lamb you will cook

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.

The best lamb you will cook

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!

Get the recipe for tacos right HERE

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.

The best Lamb you will ever cook

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.
Prep Time 10 mins
Cook Time 5 hrs
Resting time 10 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking pan
  • Aluminium foil

Ingredients
  

Lamb leg

  • 1 kg lamb leg
  • 1 big white onion
  • 10 cloves garlic
  • rosemary
  • 1 tbsp salt
  • ½ tbsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground black pepper
  • olive oil extra virgin

Sauce

  • ¼ cup fresh mint
  • ¼ cup fresh basil
  • ¼ cup spring onion
  • 1 tsp honey
  • 1 tsp mustard
  • 1 tbsp apple vinegar
  • 1 tbsp fish sauce or anchovy paste optional
  • ¼ cup olive oil extra virgin
  • 1 lemon juice and some grated rind

Instructions
 

Cooking the lamb leg

  • Preheat the oven to 160 degrees Celsius.
  • In a baking pan put some olive oil and place a roughly chopped onion and some rosemary.
  • Make 10 small incisions in the lamb leg and push in the garlic cloves and some rosemary.
  • Massage the leg with some olive oil, salt, cumin, black pepper and ginger. Place it on the onions in the baking pan. Put some aluminium foil over the leg and put it in the oven.
    The bets lamb you will ever cook
  • Cook for at least 5 hours until the leg is completely tender and you can shred it easily with a fork.

Sauce

  • Prepare the sauce just before serving. In a blender mix all the ingredients together and pour half of it over the shredded lamb. Leave some more if you want to add later on.
Keyword Easter, Lamb, Slow-cooked

Let us know if you cooked this dish and how it came out! Share your food with us on instagram with the hashtag #thebonvivantclub!

Baozi or the amazing Pixar cartoon buns

Baozi or the amazing Pixar cartoon buns

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! 🙂

Here is the recipe of another kind of filling for the bao dumplings for you!

Baozi

Bao dumplings from the Pixar cartoon

Tasty bao dumplings, aka, baozi from the recipe of the cute Pixar animation. These are excellent steamed, and fried the next day, if any are left.
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Course Appetizer, Main Course, Snack
Cuisine Chinese
Servings 4 people

Equipment

  • Bamboo steamer

Ingredients
  

Bao dough

  • 500 g white flour
  • 250 g tepid water
  • ¾ tsp dry active yeast (use double, if using fresh yeast)

Filling

  • 500 g ground meat The original recipe calls for pork, I had mixed pork and beef
  • 500 g Chinese cabbage
  • 1 tsp grated ginger
  • 1 tsp oyster sauce
  • 3 tsp chopped spring onion
  • 3 tsp cooking wine I used dry white wine
  • 1 tsp olive oil extra virgin
  • 1 egg
  • ½ tsp chicken stock powder I didn't have, so I put some Marmite for the umaminess
  • salt and pepper

Instructions
 

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.

Filling

  • 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.

Cooking

  • 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.
    Baozi or the pixar buns

Video

Keyword Bao, dumpling, ground meat, wheat flatbread

Chicken tacos

Want an amazing recipe for a date night? Try these chicken tacos from scratch, make your own wheat tacos too!

Chicken tacos

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!

Chicken tacos

Chicken tacos

The tastiest recipe for chicken tacos with fresh produce you can always find at your local market. Excellent for parties too!
Prep Time 0 mins
Cook Time 50 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 4 people

Ingredients
  

Shredded chicken

  • 500 g chicken I advise not to use only chicken breast, because it will be dry
  • 250 ml beer
  • 1 onion chopped
  • 4 cloves garlic chopped
  • ½ tbsp coriander ground
  • ½ tbsp cumin ground
  • ½ tsp ají or other chili pepper
  • 1 tsp oregano
  • salt to season
  • 3 tbsp olive oil extra virgin

Cabbage and carrot slaw

  • 300 g cabbage you can use purple or normal
  • 1 carrot
  • 1/2 lemon juice
  • salt to season

Extra optional topping ideas

  • feta cheese
  • yoghurt
  • marinated onions in vinagre water
  • fresh cilantro

Tacos

  • wheat or corn flour tacos Find the recipe for wheat tacos on our blog

Instructions
 

Shredded chicken

  • Brown the chicken from all sides in a bigger pot, a dutch oven, if possible.
    Chicken taos
  • Take the browned chicken out and on a medium heat brown the onions and garlic.
    Chicken tacos
  • Add the spices and brown for another 5min.
    Chicken tacos
  • Add the beer to deglaze everything and cook for 5min more.
    Chicken tacos
  • Put the browned chicken inside and cook for 40min until completely tender and the sauce has reduced. When the chicken is cooked, with the help of two forks shred the meat in small pieces.
    Chicken tacos

Cabbage and carrot slaw

  • Grate the carrot and cabbage. Add some salt and lemon and massage with your hands.
Keyword Chicken, tacos

Leave all the ingredients on the table so each one can make their own tacos with the topics they prefer. We hope you will enjoy these as much as we do!

Empanadas con pollo

Empanadas con pollo

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.

Empanadas dough

Empanadas dough

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.
Prep Time 15 mins
Resting time 30 mins
Total Time 45 mins
Course Appetizer, Main Course
Cuisine Argentine
Servings 20 empanadas

Equipment

  • Rolling Pin
  • Round cutting instrument from the empanadas

Ingredients
  

  • 30 g butter unsalted
  • 250 ml water
  • 15 g salt
  • 450 g flour white

Instructions
 

  • 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.
    Melted butter in salt water
  • 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.
    Empanadas dough ball
  • Roll out the dough in 3mm thickness.
    Rolling out the dough
  • Use a round shaped object, like a lid of about 12 cm in diameter, but it can be slightly smaller or slightly bigger.
    Lid
  • Cut out the round shapes in the dough.
    Cutting 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.
    Dough circles
  • 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

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.
Prep Time 2 hrs
Resting time 30 mins
Total Time 2 hrs 30 mins
Course Appetizer, Main Course
Cuisine Argentine
Servings 12 empanadas

Equipment

  • Big pot
  • Frying pan

Ingredients
  

Boiled chicken and stock

  • 500 g chicken A small poussin or half a chicken
  • 1 carrot
  • 1 onion
  • 1 leak
  • 1 celery stick

Chicken filling with tomatoes

  • 1 tomato chopped
  • 1/2 onion chopped
  • 3 cloves garlic chopped
  • 1 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp sugar
  • 1/2 tsp ají or other chilli pepper
  • 1/2 tbsp coriander ground
  • 1/2 tbsp cumin ground
  • 1 tsp smoked paprika
  • 100 ml chicken stock pre-cooked
  • deboned chicken pre-cooked
  • 1 tbsp olive oil extra virgin

Instructions
 

The boiled chicken and stock

  • 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.
    Chicken stock

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.
    Chicken tomato filling
  • Cool the filling to room temperature before filling the empanada dough.

Empanadas

  • 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.
    Empanadas con pollo
  • 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.
    Empanadas con pollo

Video

Keyword empanadas

Are you a Bao fan too?

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.

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