Something’s Burning - Jim Jefferies & Forrest Shaw Make a Bloomin’ Onion with Lamb Lollipops
Comedians, Jim Jefferies & Forrest Shaw hang out and watch me make a bloomin’ onion, Vegemite beer cheese dip, lamb lollipops, and an Oreo Vegemite cheesecake.
Watch on Youtube: https://www.youtube.com/watch?v=lQ7UrTZOar8
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BLOOMIN’ ONION
INGREDIENTS
Sweet onion, like Vidalia
Flour
Cayenne pepper
Paprika
Dried thyme
Dried oregano
Ground cumin
Salt and pepper
Eggs
Whole milk
Frying oil
Steps
Slice pointy side of onion off, then peel. Place onion cut-side down on cutting board
Starting ½” from the root, make a downward cut all the way through. Continue all the way around the onion.
Combine flour, cayenne, paprika, thyme, oregano, cumin, and black pepper in one bowl
Combine eggs, milk, and one cup water; whisk
Place onion in a separate bowl, flower-up and pour the flour mixture all over, making sure to get all in between the “petals.”
Fully submerge floured onion in egg mixture, spooning it on top if necessary.
Repeat flour process
Heat at least 3” inches of frying oil in a Dutch oven
Carefully lower the onion into the oil; fry about 3-4 minutes.
Turn over and cook until golden brown.
Drain on paper towels before serving
VEGEMITE BEER CHEESE DIP
INGREDIENTS
Flour
Salt
Unsalted butter
Milk
Beer
Vegemite
Mustard powder
Paprika
Chicken salt
Grated gouda
Steps
Melt butter in a sauce pan over medium heat
Add flour and stir, then lower heat to medium-low.
Add beer, stirring continuously.
Once thickened slightly, add milk and stir until thick again.
Add Vegemite, mustard powder, paprika, and chicken salt. Stir to combine and reduce heat to low.
Add grated cheese, one handful at a time. Stir quickly to combine before adding more handfuls.
Pour into serving dish.
LAMB LOLLIPOPS
INGREDIENTS
Malt syrup
Vegemite
Zest and juice of lemon
Lamb cutlets
Olive oil
Steps
Combine malt syrup, Vegemite, and lemon juice in a bowl. Set aside
Drizzle cutlets with oil, salt, and pepper
Heat a large frying pan on high heat. Cook cutlets for 2 min on each side for medium-rare.
Rest, loosely covered in foil.
Dip cutlets in malt mixture and serve.
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