Lamb Chops Creamy Polenta Ratatouille Black Olive Red Wine Sauce Just a bit of fun in the kitchen
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- เผยแพร่เมื่อ 27 พ.ค. 2024
- Lamb Chops Creamy Polenta Ratatouille Demi Glaze Black Olive Red Wine Sauce Just a bit of fun in the kitchen! Today was just a bit of fun cooking - I hope you like it!
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Lamb chops
salt and pepper
olive oil
Creamy Polenta Recipe
Ingredients:
- 4 cups water or chicken broth
- 1 cup polenta (coarse cornmeal)
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or whole milk (optional, for extra creaminess)
- Freshly ground black pepper, to taste
Demi-Glaze Sauce with Reduced Kalamata Olives and Red Wine
Ingredients:
- 2 cups beef stock (preferably homemade or high-quality store-bought)
- 1 cup red wine (such as Cabernet Sauvignon or Merlot)
- 1/2 cup kalamata olives, pitted and finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 sprig of fresh thyme
- Salt and pepper to taste
Restaurant-Style Layered Ratatouille
Ingredients:
- 2 medium zucchini, thinly sliced - I didn't have any
- 2 medium yellow squash, thinly sliced
- 1 medium eggplant, thinly sliced
- 2 medium tomatoes, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 small red onion diced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil leaves for garnish - optional
Tomato Sauce:
- 1 can (14.5 ounces) crushed tomatoes
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
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Now this is a million dollar meal
Thank you, George. Just a bit of fun in the kitchen today. Best, Rik
And having fun.
@@JaniceVineyard-kf6wm Thank you. Best, Rik
Oh it would be so expensive at a restaurant but look at that!!
Looks absolutely delicious to me. I might try to impress my wife by cooking this the next time the mother in law comes over. It will keep me in the kitchen and out of the way for ages and ages!😆
Ha ha ha, what a good plan you have going! Thank you. Best, Rik
I thought bravo, what a husband cooking for the wife and the mother-in-law and then I saw your other motive.😂😂
Haha I didn’t know anyone else knew that trick!
It also lets you sample a few chef wines (only to check the quality, of course) while cooking in peace and quiet
@@AFndjdj7373 Sounds like your a man after my own heart 🙂
@@GIM-7-JC 😇A guys gotta do what a guys gotta do😂😂
Now that is a meal!
Mouth wateringly appealing.
Thank you. Best, Rik
The drool factor is off the chart with this one. Beautiful dish.❤❤❤
Thank you. Best, Rik
Wow this would make anyone feel special, thank you.
Thank you. Best, Rik
Wow. A plate full of delicious flavours. My mouth is watering. Thanks for sharing, Rik.
Thanks, Jenny. Best, Rik
Gorgeous, and a perfect combo.
Thank you. Best, Rik
Grits!
Thank you. Best, Rik
Rik! You need to add a "thanks$" button! You out did yourself on this one. I was trying to count the pans you used🤣. I love Ratatouille, and that red sauce, to die for! I'm stealing that one just to use somewhere over something!! Outstanding Chef!
A bit of fun for a change! Anyone can cook in a small kitchen - no stress! Yes, there was a tad washing up! Because of the video, some would have been doubled up on usually. I don't think many will like it - it's not the usual food folks eat. It was fun, though. Thank you. Best, Rik
@@BackyardChef you absolutely rocked it!
LOOK AT THAT!
Looks gorgeous
Thank you. Best, Rik
Well, I WASN’T hungry….! 😋 yum
Thank you. Best, Rik
Rick, your wife is a very very lucky woman! Excellent meal, lamb is my favorite! Thanks
Thank you. Best, Rik
Looks like Rik is eating good this week.
Finished now - nowt left in the freezer. parsnip sandwiches tomorrow. Thank you. Best, Rik
Smashing in out the park as always, Rik 😊 What a feast!
Thank you. Best, Rik
Boss you are number One!!! Tanti saluti from Florence!!! 😋😋😋😋😋
Thank you. Love to Florence. Best, Rik
I have learned a lot by watching this video with my morning coffee ... masterful presentation, I like the ratatouille in individual containers and how to braise the small tomatoes on the vines. Pan Searing the polenta is more interesting than plain appearance, And rack of lamb is a delightful treat. I like my lamb quite rare even though most people don't .... one can always cook more but never less. I will be hard pressed to share this dish with anyone that does not absolotely savour lamb.
Very much appreciated. Thank you. Best, Rik
Oh wow😍. Now thats a meal for any festive time❤love it❤️❤️👋🇫🇮
Thank you. Best, Rik
It was definitely worth it.The sauce looks amazing.Thank you.
Thank you. Best, Rik
There’s only one way to describe that - stunning! What is more, there’s nothing complicated.
It's awesome
Agreed! Nothing complicated at all. Thank you. Best, Rik
Thank you. Best, Rik
Taste and texture always Rik otherwise food would be boring. As you so aptly demonstrate food is a mix of personal preference and technique. And yours mate is flawless!
Wow, what an accolade! Thank you. Best, Rik
That lookS fab, love that sauce, thanks Rik
Cheers, mate. A bit of fun and a stack of washing up! Thank you. Best, Rik
I so enjoy your videos! You are a master of practically everything! Well done!
Thank you very much! Best, Rik
Stellar! That plate belongs in a fine restaurant!
Thank you. Best, Rik
We love ratatouille. I am certainly going to steal your presentation idea.
The lamb looked magnificent - just how I like it cooked. The trouble is, it is difficult to find good quality lamb here in Spain. I miss Welsh lamb.
Thank you. Steal away! Best, Rik
We called this fried mush when I was growing up, it's delicious and you can put whatever you want in it. It's also good for breakfast with syrup & butter(if it has the right ingredients). My Grand Dad would grind this from dried corn, 1 cob would feed 4 or 5 people, talk about cheap! :) That ratatouille technique is brilliant. This is full on fancy for home, all made on 1 burner and a little bitty oven...good job Rik.
Thank you kindly! Thanks for the info - Love to hear things like Grand Dad - amazing! Thank you. Best, Rik
Rick flexing his chefy chops, very nicely too.
Thank you. Best, Rik
The plate is an eye full.
Thank you. Best, Rik
Very Nicely done
Thank you. Best, Rik
Oh wow 🤩, look at that! You’ve surpassed yourself today Rik, beautiful ingredients, everything cooked to perfection 👌, & plate presentation impeccable! Unbelievable that you managed to cook this absolute feast on a single ring gas camping stove & a small countertop oven (with a lot of pan juggling 🤹♂️) … I doff my hat to your incredible talent Sir!🎩 Hope yourself & your other half thoroughly enjoyed your feast, & you didn’t have to do the washing up!😉 Thanks as always Rik 🙏, we’re always learning new skills & techniques watching your videos, much obliged to you. xx 👨🍳👌😋🍽️🩷
Thank you kindly, Sir. A bit of fun, everyone can cook. Nothing complicated. Thank you. Best, Rik
Just what i needed Rik as i have now found Aussi chops here in Suphanburi and i miss my Lamb cheers bud 😎😎👍👍🇹🇭🇹🇭
Yummy video I so blessed I found you. My moma used to cook this blessings 🙌
Thank you. Best, Rik
Gorgeous, Rik.
I had never heard of Polenta before. I just looked it up, nice.
The lamb looks divine. And when you lifted the tin off the veg...wow.
I like your style, Rik. No bullshit, lovely food that any of us can cook.
Thank you.
Thank you. Yes everyone can cook! Best, Rik
YUMMY IN MY TUMMY 😋 YOU THE BEST RIK ✨💯
Thank you. Best, Rik
Wow that’s a stunning plate of fabulous food Rik definitely worth the time and effort for someone you love on a special occasion thank you 👌Amanda xx
Thank you kindly! Thank you. Best, Rik
What a lovely meal and a beautiful presentation. As soon as I can, I will attempt it.
Thank you. Best, Rik
@@BackyardChef Although my cooking is often rather simple to just hold body and soul together, I enjoy stretching my culinary muscles once in a while. This is one of those recipes. What dessert would you pair with it?
That looks wonderful 😋😋
Thank you. Best, Rik
I enjoyed seeing how to make Pollenta.. I have never ever had it! The dish looks amazing!
Thank you. Best, Rik
I do love your recipes 🧑🍳🧑🍳🧑🍳
Thank you, Neil. Best, Rik
That looks awesome
Thank you. Best, Rik
Love ratatouille, about to have some I made with my fillet steak tonight yum yum oh and some homemade pepper sauce for the steak 👍👍👍
Thank you. Best, Rik
Being in a South African wine growing area, plus olives (Kalamata available), and polenta back on the shelves, I am 25:37 definitely going to make this dish. It is colourful and hugely appetising. Thanks for the inspiration. 👏👏👏
The wine here was South African. Thank you. Best, Rik
❤❤amazing work ❤❤
Thank you. Best, Rik
This is very classy ..😋..
Have you thought about having an email address just for those who cook them to send pics to ? For those of us who don't use other social media ..would be nice to see a monthly short maybe of a few of your fave subscriberrs attempts ..
Many Blessings 🙏..x
Sounds a great idea! Thank you. Best, Rik
If you wake up alive its a special occasion. What a pretty looking dish, ok a lot of work but what a result :).
Thank you. Best, Rik
Looks delicious Rik😃👍🏼👍🏼👍🏼my late Italian hubby came from Trieste northern Italy and polenta was a staple in that part of the world Rik and mama would cook young calimaris in a tomato base sauce and served it with polenta, was sooo good.
Now that sounds amazing! Might have to do that. Thank you. Best, Rik
AMAZING !
Thank you. Best, Rik
Looks amazing!!!
Thank you. Best, Rik
I've never had polenta before. I would sure like to try it, now. This meal looks fantastic.
Oh I love polenta, esp with toasted veg on top And a drizzle of balsamic
@@trinitywright7122 I definitely have to try it. 🙂
Thank you. Best, Rik
Lovely! Thank you. Best, Rik
I've cooked Polenta a few times now, it's really easy and you can have it just with butter and salt and pepper or just as a plain side dish, dead easy and tastes great.
Oh I would enjoy that dinner,though a lot of work,it would be easy enough to make the polenta one day,and also the ratatouille,and the sauce,and lamb the next day..I often cook that way,as I have a very small NYC apartment kitchen.
He makes it look so easy but it does look like a bunch of work- but delicious!
You can do it. Thank you. Best, Rik
It is some work this, juggling in a small kitchen. Can be done though! As Janet said she could break it down.
Yum, I should fo more lamb chop meals. I usualy use diced lamb to make a curry etc. A little factiod. In some parts of Africa people only eat white maize, as the yellow stuff is fed to cattle, poultry etc. 😋
Thank you. Best, Rik
Masterclass !
Thank you. Best, Rik
Spectacular. Almost all of the ingredients were from the Americas. Polenta is cornmeal. You made a savory mush and then fried it. Both the mush and the fried mush was taught to the early settlers. You could probably find a form of the meal without the olives made by the Navejo people in the early 19th century. Food made it's way around the world from ancient times just like today. Food and music easily cross many borders with no problems.
Agreed! Thank you. Best, Rik
Thank You Rik Terrific. Kalamata Olives are more vinegary than salty, though there is some sea salt in the vinegar. If you're in Yorkshire I bet you can order Kalamata olives on-line and it will ship the next day to your door from London or Manchester. I happen to know there are big Greek communities there [especially Cypriots] who can easily and inexpensively send it to you via post. You could also do a 24hr marinade of the black olives in balsamic vinegar instead of cooking it into the sauce, although I have cooked with Balsamic vinegar when I was low in red wine or had no red wine and added red pepper paste or sundried tomato paste; FYI: You have a really good technique with the polenta. Although I'm Greek I actually grew up in a predominately Italian & Sicilian neighborhood. I recall one of my neighbors would toast the dried polenta in the saute pan then add the boiling broth while stirring over a low-medium flame. THen adding the olive oil butter and parmesan cheese; Our cooking methods are mostly the same except, Greeks don't typically eat polenta. As it's not typically part of our cuisine unless you came from an island that was occupied by the Italians. The Ratatouille recipe is FABULOUSly easy!!! Thank You!!! Cheers from NYC!!!
PS the reduction sauce could have also gone onto the polenta instead to balance out the reduction and blunt the saltiness of the olives. Peace!!!
Thank you. Best, Rik
Beautiful!
Thank you. Best, Rik
Scrumptious
Thank you. Best, Rik
Mate this makes me hungry lol
Thank you. Best, Rik
Who needs a special occasion. Making the occasional lovely meal for the family is occasion enough. Maybe even requiring they dress nicely for dinner makes it special.
Thank you. Best, Rik
That lamb looks perfect, what a dish!
Are the meat prices over there pretty reasonable Rik?
Its a save to buy job here! That's is why you do not see these types of meals on here. Thank you. Best, Rik
Yum!
Thank you. Best, Rik
Beautiful
Thank you. Best, Rik
I absolutely love Polenta. It's a great change from mashed spuds. Lamb cutlets, what a meal. Fabulous Rik! Oh, can you sear the Polenta in the lamb fat Rik?
Of course you can! Thank you. Best, Rik
@@BackyardChef thank you, yum!
Wow! Very fancy. I don't eat lamb or black olives...and can only stand for a few minutes at a time, so it's not for me ... but that is impressively beautiful! I was wondering... that was over an hour of cooking on your little gas burner... do those little cylinder of gas last that long? I SO miss my gas stove and hate my glass-top electric stove with a passion. We thought about getting a portable burner but were afraid we'd be changing cylinders constantly. ??? Shirley in NH
Yes cylinders do empty pretty quick if you are always cooking with it. Thank you. Best, Rik
That looks great, and I don't even like rat-a-ptooey
Thank you. Best, Rik
Hi Rik, Excelent video thanks. I wondered if you had ever come across moroccan patties?I saw them in a cafe in australia and they looked yummy, but no idea whats in them. Think they are vegetarian friendly though.
Thank you. Will have a look. Best, Rik
Wow! Looks really interesting. I'm sure it would still taste good without the eggplant. I'm deathly allergic to it. I've never had polenta fried. Actually never had it at all that I know. So should be interesting.
Thank you. Best, Rik
Lovely, now I want lamb chops, have you any idea what it costs in cincy OH.
Nope! Hello Derrick, have you been on holiday? First time in a while. Welcome back! Thank you. Best, Rik
You make me hungry rick.no mint or mint sauce for the lamb
Lovely! Thank you. Best, Rik
Adequate ...you will be kept on. 🤣
Thank you. Best, Rik
Not sure about the olives Rik l tried some out of a jar and they were little salt bombs...🤔
Thank you. Best, Rik
rick do u sit in the kitchen emptying the fridge lmao
Thank you. Best, Rik
We dont call them lamb chops in Australia............... we call them lamb cutlets
And in America we call that rack of lamb,when cooked it was cut into chops.Different country different names.😊
@@JanetBrown-px2jn we have "chops" but they are either a "chump chop" or the cheaper cuts that are just called "chops" unfortunately now in Australia all the good quality lamb is exported (usually live) to the middle east, and the only lamb left is rubbish.
@@jimw7916 Hi Jim,we too have other chops,just called shoulder lamb chops,you can get ones with a round bone they have less fat,the others have a blade like bone,if you buy the rack already cut into chops,then they are loin lamb chops.Lamb is not popular here,but all the expensive American restaurants have racks,and all the Middle Eastern restaurants have lamb in a lot of forms,and the Indian restaurants have a lot of lamb too.
No probs. Thank you. Best, Rik
Agreed! Thank you. Best, Rik