the question is which cut of lamb, beef, pork, or chicken is the best for your gyro. In Greece, the meat is traditionally ...
(Lamb-phobics note that John Gregory-Smith recommends beef shin ... the onion and cook until soft and golden. Scoop the onion out on to a plate, turn up the heat, then add the meat, in batches ...
While Lett cooks his lamb for up to 10 hours, this version in a conventional oven cuts the cooking time by more than half. This slow-cooked leg of lamb recipe calls for a five-pound semi-boneless ...
Do you love gyros but also really dig pulled pork sandwiches? Marry the two and make our Traeger Pulled Lamb Gyro Sandwich ..
2) In a food processor ... Slice the chilled beef loaf and pan fry each slice until golden brown. 5) Assemble gyros by spreading tzatziki sauce onto warm pita bread, topping with sliced tomatoes ...
In general, meat ... 5. For an extra flavoursome roast sear the beef in a hot pan for about 10 minutes before roasting (if you don't sear it first then add an extra 10 minutes to the following ...
Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying.
Add the ground beef and garlic and cook until browned. When the meat has browned ... Serve chili in big bowls topped with sliced jalapenos, crumbled cornbread, cheddar cheese and dollops of ...
a collaboration between caterers The O’Brien Group Australia and MLA (Meat & Livestock Australia). The beef brisket, used in both the hoagie (bread roll) and the loaded fries, is slow-cooked ...