Michael Finch

We don't Boil, we roast!!! The best Potato Salad! - 1.5-2kg Potato - 200g pancetta or guanciale - 1 1/2 cup sour cream - 1/2 cup mayonnaise - 2 tbsp red wine vinegar - 1 tsp dijon mustard - 1 cup freshly grated parmesan - 1tsp garlic powder - 1/2 cup panko breadcrumbs - 6 eggs, hard boiled - 1/4cup fresh chives - S&P to taste Cook potato in oven on 200°C for 25-30mins or until golden brown and crispy! u get the rest 😂 #potatosalad #potatosaladrecipe #michaelfinch

COOKIES 😁 - 200g cold unsalted butter - 200g brown sugar - 100g white caster sugar - 2 Medium eggs - 1 1/2tsp vanilla extract - 300g plain flour - 1tsp salt - 150g plain flour - 250g self raising flour - 1 tsp baking powder - 300-800g of whatever fillings u want! Quick Method: Preheat oven 180°C (fan) Weigh out dough into roughly 120g balls, freeze for 6 hrs or up to 2 days. Bake on hot oven tray on middle shelf for 15mins or until just golden brown on top. allow to cool! #cookies #loadedcookies #michaelfinch

Birria Ramen 🤭 #birriaramen

HOMEMADE SOUP DUMPS Collagen Jelly Broth - 1tbsp olive oil - 1/4 water - 1.5kg whole chicken carcass, necks - 1.5" ginger, sliced - 5 spring onions Filling - 250g ground pork (fatty is best) - 5 spring onions (greens and white parts) - 1 tbsp shaoxing wine - 1 tbsp soy sauce - 1/4 tsp salt - 1/8 tsp white pepper Method - Preheat oven 200°C (400F) - To a medium heat dutch oven or large pot, add olive oil, spring onions and ginger, Sauté for 2 mins, then cut the heat. - Add chicken necks/carcass to pot along with 1/4 cup water. - Cover and cook in oven for about an hour. There should be a pretty good amount of chicken broth in the bottom of the pot after this time. - Strain the chicken broth through a strainer or muslin cloth, let cool and leave to refrigerate overnight. - The next day, scrape off the fat from the broth. I kept all of mine in because (flavor) but you can take the fat off and just use the broth or 50/50. I used all the fat. ;) - With a fork, mix and cut up the broth into small little pieces, it's easier to chop on a board with a knife but i'm lazy! - For the filling, all all ingredients (expect spring onion) and mix until sticky and well combined. The mixture will absorb the ginger water and will go some what 'fluffy'. - Add in Jelly broth and spring onions and combine well. - Add just a little less than 1tbsp of filling to a dumpling wrapper, wet the edge of the wrapper with a little water so it sticks. Fold the edges into each other leaving a small hole at the top of dumpling. - I am not the best at dumpling rolling etc so google has great graphs of how to fold the dumpling, that's how i'm learning as we speak! lol - Place dumplings in a steamer and cook for 7-8 mins or until filling is cooked! Mx

soup SZN is BACK. Kicking it off with a fav + some upgrades! 🫣.. Pumpkin Soup w/ Crispy Guanciale!! - 1/2 Kent pumpkin - 2 medium sweet potato - 150g guanciale (optional) - 1inch fresh ginger, roughly chopped - Whole bulb garlic, roughly chopped - 1 large onion - 2tbsp olive oil - 1/2 fresh grated nutmeg - 1/8tsp cardamom - 1/2tsp cumin - 1/2tsp coriander powder - 1/8tsp cinnamon - Pinch cayenne pepper, optional - 6 cups water (you may need more or less) - 2 tbsp chick stock powder (if not using stock instead of water) - Salt & pepper to - herbs; rosemary, thyme and bay leaves

Mayak Korean Eggs #koreaneggs #mayakegg #michaelfinch

#ad I do love me a good juicy, overfilled chicken burger. Created this using the @Tegel Take Outs Louisana style Chicken tenders, pick up a pack at your local supermarket today! .AD

Sticky Date Pudding!🥱 Pudding: - 200g dried dates (pitted) - 1 tsp baking soda - 1 cup boiling water - 80g butter (room temp) - 180g brown sugar - 2 eggs - 1tsp vanilla extract - 190g self raising flour, sifted Sauce: - 2 cups brown sugar - 500ml heavy cream - 1 tsp vanilla extract - 60g butter - pinch salt (don't miss this!) - Preheat oven 180°C (350F) and grease a cake tin (roughly 20cm) - Put dates, baking soda and boiling water into bowl and set aside (about 30 mins) - Add butter and brown sugar into a bowl and cream together with beaters until paler in color. - Add the eggs one at a time, make sure the first egg is mixed in through before adding the next! - If blending dates, do this now, or keep chunky, or half half is nice! - Add vanilla extract and sift flour into mixture, carefully folding in the flour. Add in the date mixture and mix until combined, don't over mix babe. - Pour batter into pan on middle oven shelf and bake for 30-35 mins or until a knife comes out clean. - To make the sauce place all ingredients into saucepan and melt down on medium low, bring up to simmer and continue to simmer/slightly boil for 5 mins < this part makes the sauce thick and extra slay! Mx #stickydatepudding #michaelfinch

SHAKSHUKAAA 🍅🍳 #shakshuka #michaelfinch - 4 large eggs - 1 medium onion, diced - 1 red capsicum, diced - 5 garlic cloves, minced - 1 1/2tbsp harissa paste - 2tsp paprika - 1tsp cumin - 3 large roma tomatoes, chopped roughly (sub for 1 tin canned tomato) - 1/4 cup water - Salt and pepper to taste - Fresh parsley for garnish - Chilli oil, crumbled feta and avo (optional) Method: - Heat olive oil in pan on medium heat, add onion and capsicum salt and pep and cook for 5 mins. - Add garlic and harissa paste and cook for 2 minutes. - Add paprika, cumin, tomatoes and water, bring up to a simmer and allow the tomatoes to cook for around 5 mins or until broken down/jammy. - Use a large spoon to make holes for the eggs, put eggs in each hole and put the lid on the pan and cook for 5 mins on medium heat. Turn heat off as residual heat in pan and tomatoes will continue to cook your eggs! Garnish and enjoy x

easy prawn pasta 🍤

HOMEMADE SOUP DUMPLINGS Collagen Jelly Broth - 1tbsp olive oil - 1/4 water - 1.5kg whole chicken carcass, necks - 1.5" ginger, sliced - 5 spring onions Filling - 250g ground pork (fatty is best) - 5 spring onions (greens and white parts) - 1 tbsp shaoxing wine - 1 tbsp soy sauce - 1/4 tsp salt - 1/8 tsp white pepper Method - Preheat oven 200°C (400F) - To a medium heat dutch oven or large pot, add olive oil, spring onions and ginger, Sauté for 2 mins, then cut the heat. - Add chicken necks/carcass to pot along with 1/4 cup water. - Cover and cook in oven for about an hour. There should be a pretty good amount of chicken broth in the bottom of the pot after this time. - Strain the chicken broth through a strainer or muslin cloth, let cool and leave to refrigerate overnight. - The next day, scrape off the fat from the broth. I kept all of mine in because (flavor) but you can take the fat off and just use the broth or 50/50. I used all the fat. ;) - With a fork, mix and cut up the broth into small little pieces, it's easier to chop on a board with a knife but i'm lazy! - For the filling, all all ingredients (expect spring onion) and mix until sticky and well combined. The mixture will absorb the ginger water and will go some what 'fluffy'. - Add in Jelly broth and spring onions and combine well. - Add just a little less than 1tbsp of filling to a dumpling wrapper, wet the edge of the wrapper with a little water so it sticks. Fold the edges into each other leaving a small hole at the top of dumpling. - I am not the best at dumpling rolling etc so google has great graphs of how to fold the dumpling, that's how i'm learning as we speak! lol - Place dumplings in a steamer and cook for 7-8 mins or until filling is cooked! Mx