Classic Spanish Lamb Stew | the FINEST in Spain, made PROPERLY!

No video

Classic Spanish Lamb Stew | the FINEST in Spain, made PROPERLY!

Рет қаралды 5,787

Күн бұрын

Learn how to cook Lamb Stew, just like the locals in Extremadura, Spain.
Today I've reached Alcántara in the province of Cáceres, Extremadura, northern Spain, for yet another authentic, local speciality: Frite Extremeña de Cordero.
Pete's Pans cooks all the greatest regional specialities, mostly "on location", with utmost regard for local authenticity, so please join me:
SUBSCRIBE TO PETE’S PANS FOR REGULAR UPDATES
bit.ly/PetesPan...
Business Inquiries: petermi@aol.es

Пікірлер: 29

@outoftownr3906 14 күн бұрын

Very nice indeed. Just waiting for the autumn to start indulging from your gastronomic journey. I’m sure you purchased some of those amazing looking cured meats for another blog. Thanks for a very interesting & watchable channel.

@Stringythingy 6 ай бұрын

Love your channel Pete, what living is all about. You can always travel in a kitchen even if you can’t get on the road 👍

@Petespans 6 ай бұрын

So true! Thanks for the support :)

@ptsm7430 9 ай бұрын

Hi Pete Another wonderful location and recipe. Love lamb and your striving for authenticity. Can't wait until you get into Portugal... soon...? I love your voice but, re. your comment a few weeks ago, totally understand your love of Schubert -me too; I recently, very late in life, came across a Chopin piece -Nocturne No. 1. I expect you know it, but if not, it's right up there IMHO. Anyway, please keep doing what you do, I love it all. I mean we have marvellous recipes, locations, history, culture and well, everything really. There's no channel like it.

@Petespans 9 ай бұрын

Let's do some Chopin soon! Bless you for following and for your encouraging comments.

@dojufitz 9 ай бұрын

Another awesome stew Pete - I love seeing the locals.

@chrismoose64 9 ай бұрын

Quality grub that mate. I'll be making a French version when I return at the weekend.

@Petespans 9 ай бұрын

Cheers mate! It was the French that got me into all this... Enjoy!

@tomdigangi2722 9 ай бұрын

Another fantastic video Pete. I continue to love how you incorporate great scenery, local butcher shops and local recipes. I don't know why The Food Channel doesn't scoop you up for their own! Happy Holidays to you and your family, from America (its our Thanksgiving here).

@Petespans 9 ай бұрын

Ohhh, most kind of you! Thanks for encouraging feedback. Happy Holidays to you too :) Praying not to be scooped up by any corporate entity, and remaining free to come and go, cooking what I feel like - Wouldn't mind a few more viewers on KZfaq though!!!

@stevetaylor1904 Ай бұрын

How about Segovia for suckling pig? It was a little touristy but still worth a visit just outside of season. We drove there from Madrid. Dam! Got wasted on fantastic red wine and had to drive home late evening🤣 in fact I think we had a siesta on a bit of lawn that said please do not walk on the grass. I lived in the Balearics for twenty yrs. I’m now in the Philippines. A favourite dish of mine in the tapas bars was something called, can’t be sure, Ibiza is weird, porc Fritas? It was chopped pork ribs, red, green pepper, onion, huge bits of garlic, French fries and aioli. Looked crap but they’d scoop in up, reheat it and serve it with bread and garlic mayo. Authentic though. No eggs. Drunken aioli I think. My god I miss it

@jbirsner 4 ай бұрын

Until recently most Americans have not been big lamb fans. Being raised in Bakersfield, California., a town that once had 7-8 Basque restaurants, and where French/Basque names permeate what used to be the phone book, I could see this dish proudly grace any number of menus of my fortunate culinary childhood. Thank you, as always.

@onesixfive 9 ай бұрын

Another great video and recipe my friend. When I discovered your channel some months ago I assumed it was just uploads of a program from PBS. Even if you couldn’t cook you could just do voiceovers. I am jealous of how easily you assimilate into the culture there. I am certain doing guerrilla shoots is stressful and your mise en place for both cooking and camera alike is obvious. The work you put into this is evident to me, thought it likely exceeds what I believe to be true. You have my support my friend. Keep up the good work. Happy Thanksgiving and cheers from Chicago.

@Petespans 9 ай бұрын

You understand many of my issues ... Thanks for the support. Bless you for your encouragement. :)

@jaumeibars6017 9 ай бұрын

great video, TY.

@rickloginname 9 ай бұрын

Wonderful.

@Petespans 9 ай бұрын

Hey Rick! Thanks for continued support :)

@edmoore 9 ай бұрын

Worried we might lose you as you crossed the border. This looks super. Interesting about the tomato-or-not, I had a similar debate with a chum about its presence in cassoulet. Olney who i usually trust on all things is very tomatoey, whereas I had always thought it was a Navarin-esque antecedent of toms in Europe. Not that it really matters. Anyway, cheers.

@Petespans 9 ай бұрын

I know, I get obsessed about these matters too! Olney... rings a bell. Will look up.

@Mr_Dia-Tribe 9 ай бұрын

Tomatoes in or out does it really matter? this lamb stew will be delicious either way. Dear peter pans I wonder where you learned to cook so so well? you are not just some guy living a nomad life you are a Chef and a bloody good one. I'm looking forward to tossing my fat & froth into the river Thames now that i'm banned from spain and so far ive had no complaints except from that one mudlark who claimed i had ruined hie's new wellies

@Petespans 9 ай бұрын

You are most generous, sir! I learned a hell of a lot at the French culinary Institute in NYC in the late nineties. Only did a short stint in professional kitchens, but picked up enough to come across as reasonably competent, but not enough to invent stuff a la Heston etc!! Other than that, I would credit my Spanish mother-in-law, Jacques Pépin (also teacher at FCI), Keith Floyd, Elizabeth David, Larousse Gastronomique, Josep Lladanosa of the 7 Portes restaurant in Barcelona, Paul Bocuse, the wonderful Mme E. Saint-Ange: 1927 edition of "la bonne cuisine", and all the lovely ladies from the weekly markets all over Fr, Sp and P. Apologies to anyone I have left out. I love you all so much, waaaaaa!

@aperson1908 9 ай бұрын

Nice. Very nice. What were those piles on the town square at 1:00? .Thank you.

@Petespans 9 ай бұрын

I asked myself the same question! Blankets etc. I was relived to see them properly exposed half an our later. I guess the van hadn't arrived...

@pter7531 5 ай бұрын

Love your recipes and the way you present them. But why do you nearly always skim off the fat? It's sooo tasty, especially with lamb. Going to try this anyway. Great video, thank you very much. Greetings from Brittany.

@Petespans 5 ай бұрын

Pter, have as much fat as you like... I'll probably join you :)

@andyelliott292 9 ай бұрын

Did the lady say why tomatoes should not be used?

@Petespans 9 ай бұрын

Probably "porque el frite, frite no lleva" (The real frite doesn't have any) Could also be that these dishes predate tomatoes, introduced in the 16th century. It certainly wouldn't hurt to add them - this dish is cooked all over Spain (caldereta de cordero) and certainly has tomato.

@bronas1312 9 ай бұрын

Besides, the pimentón and the green pepper were introduced in the 16th century as well!

@Petespans 9 ай бұрын

@@bronas1312 es cierto :)