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Hernan Dieguez
United Kingdom
เข้าร่วมเมื่อ 13 ก.พ. 2021
Hola! I'm Hernan, self-taught homecook who loves cooking, eating and sharing that love with others. On this TH-cam channel that's exactly what I'll do!
Portuguese ROASTED KID LEG (cabrito assado)
Today, a Portuguese Easter classic - Roasted Kid Leg. Similar to lamb but in my opinion it's even better!
Music by David Cutter (soundcloud.com/dcuttermusic)
For the full recipe and exact ingredient amounts follow this link: www.hernandieguez.com/recipes/roasted-kid-leg
If you're struggling to find kid meat in the UK check out: cabrito.co.uk/
Music by David Cutter (soundcloud.com/dcuttermusic)
For the full recipe and exact ingredient amounts follow this link: www.hernandieguez.com/recipes/roasted-kid-leg
If you're struggling to find kid meat in the UK check out: cabrito.co.uk/
มุมมอง: 3 740
วีดีโอ
the ultimate CHEESECAKE (Basque style)
มุมมอง 9423 ปีที่แล้ว
Today we're making the easiest and most delicious cheesecake out there, the Basque style cheesecake - New York style eat your heart out! Inspired by the one and only tarta de queso from La Viña (lavinarestaurante.com) Music by Dyalla Swain (soundcloud.com/dyallas) SUBSCRIBE: cutt.ly/mxaPke5 FOLLOW ME ON IG: hernan_el_foodie
SPANISH OMELETTE | 2 ways
มุมมอง 7383 ปีที่แล้ว
Today we’ll make one of my all time favourite Spanish dishes - the famous tortilla (or Spanish omelette)! We'll make it 2 ways, a classic version with onions and potatoes and an amazing stuffed version! If you're ever in Spain make sure you check out Casa Tomé in A Coruña, in my opinion it's the best tortilla in Spain!(www.tripadvisor.com/Restaurant_Review-g1064074-d8483551-Reviews-Casa_Tome-Be...
CHORIZOS a la POMAROLA | Argentinian SAUSAGE & PEPPERS
มุมมอง 1.2K3 ปีที่แล้ว
Today we’ll learn to make Chorizos a la Pomarola, another Argentinian classic. It’s an amazing sausage hot pot cooked with onions, peppers, tomatoes and garlic. Give it a try and I’m sure you’ll come to love it as much as I do! Music by: Jeff Kaale (soundcloud.com/jeff-kaale) For the full recipe and exact ingredient amounts follow this link: www.hernandieguez.com/recipes/chorizos-a-la-pomarola
CHEESECAKE FLAN | FLAN de QUESO
มุมมอง 7843 ปีที่แล้ว
Today I am going to share my mom's no-longer-secret recipe for one of my favourite desserts growing up. The secret to this flan is the cream cheese which makes this flan extra decadent. One of the easiest and most delicious desserts guaranteed to bring happiness to your day. Music by: DJ Quads (soundcloud.com/djquads) For the full recipe and exact ingredient amounts follow this link: www.hernan...
Authentic Argentine CHIMICHURRI sauce
มุมมอง 564K3 ปีที่แล้ว
Chimichurri is by far my favourite sauce/condiment - and this is my recipe for how to make the best chimichurri you've ever had. Whilst this sauce is most commonly used on steak, it's just as delicious on poultry, seafood, vegetables, or just a nice piece of bread. Music by: Nimaubeats Millan (th-cam.com/channels/XKOGEH3v3THHQvmIREVTdw.html) For the full recipe and exact ingredient amounts foll...
I tried it but it was bitter :( are you sure it should be 2 tablespoon of oregano?not 2 teaspoons?
Removing the stalks 🤣🤣🤣🙈🙈 Seriously?? What a pansy lol
Chimi churri is originally made with soy or sunflower oil. Not olive oil.
Traditionally it’s made with a more neutral oil you’re right! But I’ve always used olive oil since I prefer the taste 😊
Did you really have onions stored in your refrigerator? This recipe looks good. I'm going to try it.
Hi Herman. I am Argentinean too and live in the US. This recipe matches my aunt's recipe to a tee! She used to come and visit from Argentina and bring the herbs with her. The flavors were so intense and rich from the herbs grown in Argentina. The bay leave makes such a difference and you know it's not authentic if they use cilantro (at least in my eyes). Thank you for sharing.Made me think of my family.
Gracias Patty! Me alegra que te haya gustado el video!
Viva México Argentino 🤣
wow i didn't know it was made by an irish i had to ask my favorite restaurant what the sauce is called best sauce around
nice on another note, you must be a dragon, not chewing your food like that :)
😂🙈
Some say def don't use EV olive oil, use a mild, light oil. What do you say??
Traditionally a neutral vegetable oil is used but I personally prefer the taste of EV olive oil and always have some to hand so that’s what I use! But give it a try with both and see what you prefer!
@@HernanDieguez👍🏻
I need a 5 minute video of this sauce. Byeee
You are the definition of "marinare" bro, I'll do is tonight xD xD xD ❤
I have no idea what that means but I’ll take it as a good thing! 😂
You leave bay leaves in? Aren't they rather unpleasant to eat?
@@agwgwegsdg I leave them in to flavour the sauce but I don’t actually eat them. Since they’re in big pieces it easy to spot and avoid them 😊
I had never heard of chimichurri until I stayed in Brooklyn, NYC for a couple of weeks many almost twenty years ago. I ate at this restaurant on Roosevelt and what I took for some sort of salsa, had me hooked. I ate there several times throughout the two weeks I was there with my favorite plate, pecho de pollo ala plancha. This has been a staple in my kitchen ever since. But I've always looked for a recipe that resembled that Argentina flavor. This is it. Thank you!
Glad you liked it!
Doesn’t the flavor fade after a couple of days? I heard it is best to finish it in 3-4 days.
I will be trying this out Great video !
Isn’t traditional chimichurri with habaneros? And not chilli flakes?
@@abShar0705 never heard of habaneros being used in chimichurri, at least not in Argentina. We’d normally use something called “ají molido” which is very similar to chilli flake but since I couldn’t get my hands in any in London I replaced it with chilli flakes in this recipe 😉
ahh fair enough! we have a delicious Argentinian steak place in Tallinn and I have seen them use habaneros and jalapenos quite often. But if you asked me, my preference is jalapenos/habaneros over chilli flakes. just makes the chimichurri more natural with fresh ingredients. But hey! each to his own eh! :)
@@abShar0705 I’ll have to give it a try with habaneros at some point!
sos un caradura, flaco deja de mentir!!! gil de estopa, ni aceite de olvia ni esa viangre de tesco... milhouse,, reterite, o pajeate
Just a tip, if you use a strainer and push the parsley stalks through you end up with the leaves in the strainer and the stalks are easily discarded 😊
@@noralockspeed ohh I’ll have to give that a try next time! Thanks for the tip!
Can i use a food processor for the chopping of parsley?
Yeah of course you can! 👍
@@HernanDieguez you used extra virgin olive oil. I've seen other recipes using regular olive oil. Does it matter? I have evoo. I don't want to buy regular olive oil if I didn't have to.
You can use either really. I personally prefer the flavour with evoo and always have some around so that’s what I normally use. But I’ve used regular oil in a pinch before too! So if you’ve got evoo I’d just use that!
This dude likes to talk. Likes himself a lot.
I always thought this was done with cilantro.
¡Perfecto!
which tastes better? parsley or cilantro?
On lengths of broiled marrow bone; will take your breath away! 😮😊
Love it. ❤❤
This sh*t is amaaaazzziinngg
I really have to try 48 hours on this. I have never gone that long yet. I think this is the first time I've seen bay leaves
have you ever tried making it with a dried herb mix? Im sure its not as good but wondering if its an easy way to make it
You could definitely do that! In Argentina every supermarket sells premixed dried chimichurri and all you do is add the oil and vinegar so it’ll work just fine! Dried and fresh herbs have different intensities so you might need to play around with the amounts though! Best of luck - let me know how it turns out!
What makes this different than pesto?
They’re made of different ingredients (pesto is made with basil, pine nuts, garlic, Parmesan and olive oil), using a different technique (pesto is traditionally made in a pestle and mortar, whilst chimichurri isn’t) and used for different things (pesto is normally used in pasta dishes whilst chimichurri is normally used on grilled meats). Really the only thing they have in common is they’re both sauces, both use olive oil and both are delicious!
Voy a prepárala hoy, les diré como me va.
Voy a prepárala hoy, les diré como me va.
Estaba riquísima a toda mi familia le encantó. A la siguiente vez solo lo haría el día antes pero estuvo muy rica. Gracias por la receta!
@angiechavez8224 me alegra que les haya gustado! 👏 Pero si, yo siempre recomiendan prepáralo por lo menos un día antes!
EXCELLENT VIDEO.. You Do KNOW what you're doing... Excellent job.. but the Background Noise/Music is Annoying... Irritating.
@@JudiChristopher thank you! I agree with you on the background noise/music. This was the first time I edited a video so didn’t really know what I was doing (still don’t to be honest!) 😂
@@HernanDieguez I hear ya... LOL Keep making those Great Videos Thank YOU
Yummmmmm🎉🎉🎉🎉🎉
Making it right now 12:20 am 😅 to enjoy tomorrow evening with my pichana I’ll be cooking for my children!
I like Trader Joe’s chimichurri.
If you mean 1 part parsely / half a part garlic is it meant in gramms?
Oh you bet that is great on steak. Used to get this all the time from a Argentine deli. Now I'm far away from the old place. Glad I found your video and the amounts on the link. Im ready for my palette to smile again. How about a recipe for Empenades. Im a killer cook for Chinese dumplings but would love to duplicate the Argentine Empenades.
So with Italian parsley and Italian olive oil?
We add red chopped onion two ours
Two parts parsley to 1 part garlic is insane. Think about it: 1 cup of parsley to a half cup of garlic. That's about two heads of garlic minced, if not more. I count 4-5 cloves of garlic at 2:51. Also check out that ziplock bag. I've never seen a paper ziplock bag that you roll up. Loved the "Jimmy Churry" story. BTW, chimichurri is like salsa, mole, marinara sauce, BBQ sauce, etc. There is no "authentic" version. There are regional variations and variations over time. This version has a nice list of ingredients and some good tips, but I think the proportions are pretty sloppy.
I add lemon but otherwise this is perfect Great even on plain white rice!
So can I!!! Thank you for the recipe ❤
Could you wear a less disreputable shirt?
As a chef, No do not add your vinegar or let it marinade for a couple days. No no no it will completely oxidize. I’d say a couple hours and add your vinegar to order. I like tomatoes in mine aswell but I do it to order because tomatoes are very acidic and will brown your chimi. But hey to each there own.
Uruguayans: Hey, bruh, mention us, we make chimichurri too… 😂 Mexicans: We will make it our own by replacing parsley with cilantro… 😂 Americans: What in the hot blazes is that? Wet lawn? Pass me the barbecue… 😂
It emulsifies
what size measuring cup is he using for the oil and vinegar ?? 1/4 cup?
Just ballpark it, doesn’t have to be that precise…
Im not wearing any underwear 🩲 right now
Thank you for the recipe, we loved it!
What you mean one part
Hey Simon! It’s the relative measurement compared to the rest of the ingredients. The exact measurements depend on how much you actually want you make. But if you want the exact amounts made in this video I have a full list of the ingredients and amounts on my website which is linked in the video description 😊
@HernanDieguez top man thanks I would Appreciate that