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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