Tom Smallwood

What should I fill the next ones with ? 🤔 #dubaichocolate #kataifi #viraldubai #knafe #kunefe #dubaidessert #fypシ #viralfood #foodtrend #temperedchocolate #mukbang #fixdessertchocolatier #uae

Wingstop at home 🍗 Buttermilk marinade: - 600ml buttermilk - 1 tsp celery salt - 1 tsp paprika - 1 tsp mustard - 1 tsp white pepper - 1 tsp salt - 1 tsp onion powder - 1 tsp garlic powder - 1 tsp cayenne pepper Ranch: - 1 cup mayo - 1 cup sour cream - 1 cup butter milk - 2 tbsp chives - 2 tbsp parsley - 2 tbsp dill - 1 tsp garlic - Salt and pepper - 1/2 lemon (juice only) Louisiana rub: - 2 tsp chilli powder - 1 tsp onion powder - 1 tsp garlic powder - 1 tsp oregano - 1 tsp each salt and pepper - 1/2 tsp cayenne - 1/2 tsp lemon zest Garlic Parmesan: - 80g unsalted butter - 2 tbsp garlic - 1 tsp chilli flakes - 1 tsp thyme - Fresh grated Parmesan 1. Marinate cubed chicken breast in seasoned buttermilk in the fridge overnight (min 2 hours) 2. Make separate flour dredges adding Louisiana rub to one bowl of flour and just salt and pepper to the other bowl for the garlic Parmesan 3. Drain excess buttermilk off chicken and toss through seasoned flour, really press hard for a good coat. Dust excess flour and drop back into the buttermilk, coat in flour one more time, pressing hard so it sticks 4. Deep fry at 160°C for 3-5 minutes or until the outside is a light brown colour. Remove from the oil and drain over a wire rack. Deep fry a second time at 190°C until deeply golden brown and crisp 5. Take out and immediately toss in a bowl with the respective seasoning. Louisiana rub gets the remainder of the spice mix and the garlic Parmesan gets the garlic butter mixture. 6. Serve with ranch #wingstop #wingstopranch #ranch #bonelesswings #wingstopaustralia #Foodie #wingstopmukbang #friedchicken #garlicparmesan #louisiana #wingstoprecipe

Sandwich of the week- Anthony Bourdains Favourite 🥪 #sandwich #anthonybourdainsandwich #anthonybourdain #Foodie #sandwichtok #lunch #lunchwithme #EasyRecipe

20 Minute F*k Me Chicken - Ingredients: - 2 chicken breasts, sliced into cutlets - 50g butter - 1 tbsp olive oil - 1 cup flour - 1 tsp dried oregano - 1 tsp dried thyme - 1 tsp dried Basil - 2 tsp onion powder - 1 tbsp garlic powder - 1 tsp salt - 1 tsp black pepper - 3 cloves garlic, minced - 1 tsp chilli flakes - 1.5 cups chicken stock - 1 cup thickened cream - 1/2 cup chopped parsley - 1/4 cup chopped Basil, fresh - 250g dried penne - 1/2 cup grated Parmesan 1. Add flour, black pepper, salt, paprika, garlic powder and half the onion powder in a bowl, whisking to combine. 2. Coat chicken cutlets on both sides with the flour mixture and set aside 3. Heat up a large saucepan on medium and add butter and olive oil, allowing to heat for 1 minute before adding the chicken breast. Allow to fully cook through on both sides and get a nice golden crust. Remove from the pan and set aside. Cook chicken in batches to not overcrowd the pan 4. Drain excess fat from the pan and sauté garlic and chilli flakes for 30 seconds before adding chicken stock and cream. Stir to combine before adding oregano, thyme, dried basil and remaining onion powder 5. Bring to a simmer and cook for 12-15 mins, adding chicken back into the sauce in the last 5 mins, flipping over to coat in the cream sauce 6. Cook pasta in heavily seasoned, boiling water until al dente, remove chicken from the pan and finish cooking pasta in the sauce. 7. Toss through Parmesan cheese, chopped parsley and basil 8. Serve 💅 #marrymechicken #tuscanchicken #creamychickenpasta #20minutemeal #easymeals #EasyRecipes #highprotein #explorefood #cookingmadeeasy #Foodie

How to make 👇👇 Chicken: - 2 chicken thigh 1/4 tsp each: - paprika - White pepper - Garlic powder - Onion powder - Chilli powder - Cumin - Oregano - Olive oil - 1 tsp salt Coat chicken well, cook in an air fryer @ 200°C for 12 mins, flipping half way. Take out, chop up, pan fry for colour. Pico de gallo: - 2 tbsp diced red onion - 2 Roma tomato, gutted & diced - Juice from 1/2 lime - 1/4 cup coriander - Pinch salt Combine all in a bowl, mix to combine Guac: - 1/2 avocado - Juice from 1/2 lime - 2 tbsp Diced red onion - Salt Mash avo, add salt, lime juice, lemon and onion. Mix Jalapeño & Pineapple salsa: - 2 jalapeños - 2 pineapple slices - 1/2 bunch coriander - 3 cloves garlic - Juice from 1 lime - Salt Add all to blender, pulse until smooth. Season with salt Fries seasoning: 1/4 tsp each: - onion powder - Garlic powder - White pepper - Paprika - Salt Add all to a bowl, mix to combine #caliburrito #burrito #guzmanygomez #sandwich #makeitathome #fastfood #lunch #Foodie #chipotle #foodie

Homemade FRESH Mozzarella 🇮🇹 Ingredients: - 2L whole milk - 7 tbsp white vinegar 1. Heat milk to 46°C, take off the heat, add vinegar, stir to combine, cover with a lid then leave for 10 mins 2. Remove cheese curds from the liquid whey and shape into balls, squeezing as much liquid out as possible 3. Heat the whey up to 65°C and add the balls of mozz back in, one at a time for 30 second increments, then take out, stretch and pull until it becomes elastic and smooth 4. Repeat this step 2-4 times until a nice smooth texture is achieved 5. Shape the mozzarella into a ball, salt can be added now 6. Place the finished balls into a bowl of ice water for 10-15 mins 7. Store the cheese in this water, or the whey and keep it in the fridge for 1-1.5 weeks #freshmozz #howtomakemozzarella #mozarellarecipe #simplerecipes #2ingredients #cheese #howtomake #cheesepulling #cheesepull #makeitfromscratch #makeitathome

Maple glazed apple fritters Ingredients: Batter: - 2 green apples, peeled & cubed - 1 tsp vanilla paste - 50g unsalted butter, melted - 200ml whole milk - 2 eggs - 250g plain flour - 100g caster sugar - 1 tsp cinnamon - 2.5 tsp baking powder Maple Glaze: - 200g icing mixture - Pinch of salt - 1 tsp vanilla - 1/4 cup maple syrup - Whole milk, to loosen if necessary 1. Cook apples in a small, non-stick pan with half of the sugar and half of the butter until soft. Don’t fully cook these here or they will turn to mush 2. Add all the dry ingredients to a bowl and whisk to combine. Create a well and add the wet ingredients, gently whisking to combine. Some lumps are good here, we don’t want a super smooth batter 3. Fold through the apple mixture and leave covered in the fridge for at least 20 minutes but preferably an hour 4. Gently spoon into a pot filled with 5-10cm of a neutral, high smoke point oil heater to 180°C/350°F. Allow to cook on one side until you see a golden brown ring form around the outside. Gently flip away from yourself and cook for another minute or until both sides are golden brown 5. Take out and drain on a wire rack set over a baking sheet, you can lay paper towels down to absorb the oil. Allow to cool for 5-10 mins (so the glaze doesn’t melt off) 6. Mix all ingredients for the glaze in a bowl then submerge your cooled fritter, allowing to drain excess glaze before laying back down onto the wire rack for the glaze to set #applefritter #baking #bakingrecipes #donut #food #easybaking #EasyRecipe

20 Minute Creamy Sausage Pasta Ingredients: - 1 brown onion, sliced - 4 Italian sausages - 1 tbsp tomato paste - 1 tsp rosemary - 1 tsp oregano - 1 tsp Basil - 1 tsp thyme - 1 tsp chilli flake - 200ml cream - 1 continental vegetable stock pot - 1/2 cup mozzarella - 1/2 cup chopped parsley 1. Heat up a large frying pan with some olive oil on medium-high heat 2. Remove the skins from the sausages and break them up into pieces before browning in the pan 3. Once brown on both sides add in the onion with a pinch of salt and sauté for a few minutes or until soft 4. Create a well in the centre and fry off tomato paste to cook out the raw flavour 5. Add in all herbs and spices then pour in the cream 6. Bring to a simmer and reduce the cream by 30-40% 7. Add in any cooked pasta followed by the cheese and parsley. Toss to combine and serve #20minutemeals #EasyRecipe #quickdinner #cheesy #simplerecipe #italiansausage #creamy

🇵🇹Pastéis de Nata (Portuguese tarts) Ingredients: - 135g caster sugar - 50ml water - 1 cinnamon stick - Lemon zest - 30g flour - 240ml whole milk - 1 vanilla pod - 4 egg yolks

Replying to @Lenyia An idiots guide to tempering chocolate 1. You need 1 microwave safe bowl, 1 stainless steel bowl, a spatula and a thermometer 2. melt chocolate and heat it to 82.5-88°F. If it’s too hot, just let it cool down 3. Cold steel bowl in the freezer for 20-30 mins 4. Pour about 1/4 of the melted choc into cold bowl 5. Stir vigorously until it starts to thicken and sticks to the side of the cold bowl 6. Pour back into the warm chocolate 7. Stir to combine, completely incorporating the two 8. Test by dipping a butter knife into the chocolate and allowing to cool at room temperature. When cool is should have a matte, slightly glossy look to the surface Chewy Salted Caramel: - 200g caster sugar - 80g unsalted butter - 100g cream - 50g glucose syrup - 1 tsp salt 1. Melt the sugar in a small, non-stick pan on medium heat until all sugar is dissolved and it turns a deep amber colour. 2. Whisk through butter, being careful to not get any melted sugar on your skin, stirring until the butter and sugar combine 3. Pour in cream and whisk until combined, allow to boil for 1-2 mins. 4. Add in glucose syrup and salt, stirring well 5. Pour into a heat resistant container and blend with an immersion blender until smooth #howtotemperchocolate #temperedchocolate #temperedchocolaterecipe #howto #temperchocolateathome #saltedcaramel #educationalvideo #fyp #explorepage #caramello #chocolatecaramel #chocolate #stuffedchocolatebar #dubaichocolatebar

20 Minute Meals Cheese crusted breakky burrito Ingredients: - 1 12” tortilla - 3 eggs - 3 slices of streaky bacon - 1/2 avocado, sliced - 1 small washed potato - Handful of baby spinach - 15g butter - 1 tbsp bbq sauce 1/4 tsp each: - garlic powder - Onion powder - Paprika - White pepper - Salt - Oregano #20minutemeals #breakfastburrito #cheesecrustedburrito #breakfast #breakfastideas #Foodie #easyfood

Japanese “style” fried chicken bowl Ingredients: - 1 chicken breast, cubed - Soy sauce - Sesame oil - Ginger paste - Minced garlic - Chinese cooking wine - 75g tomato sauce - 75g Worcestershire sauce - 30g brown sugar - 35g oyster sauce - Sushi rice - Red cabbage - Edamame 1. Mix soy sauce, sesame oil, ginger, garlic and cooking wine in a bowl. Add chicken, mixing to coat. 2. In a separate bowl add corn flour. Coat chicken well, pressing down to ensure full coverage. 3. Cook in a preheated air fryer at 220°C for 8-12 minutes, flipping half way to make sure both sides get equally crispy. 4. Add tomato sauce, Worcestershire sauce, brown sugar and oyster sauce to a small pan and heat on the stove on medium heat until it thickens 5. Serve over white rice with pickled ginger, edamame and thinly sliced red cabbage, garnishing with tonkatsu sauce and furikake #japanesefriedchicken #ricebowl #pokebowl #20minutemeals #fastfood #EasyRecipe #simplecooking #friedchicken #healthyrecipe #highprotein

BBQ BEEF N BACON 🍔 Onion jam recipe 👇 Ingredients: - 3 large brown onions, sliced thin - 200g streaky bacon - 1 cup brown sugar - 2 tbsp balsamic vinegar - 2 tbsp Worcestershire sauce - 2 tsp salt 1. Dice bacon small and cook on low heat for 10-20 minutes to render out as much fat as possible and crisp up the meat. 2. Remove bacon from the pan and set aside, leaving as much fat as possible. 3. Add the sliced onions and salt. Maintain low heat and cook the onions, stirring occasionally, for 20-40 minutes until the onions are extremely soft and very brown. If your onions stick to the pan you can add a small amount of water to deglaze. Make sure you cook out all water before the next step 4. Add brown sugar, balsamic vinegar, Worcestershire sauce and crispy bacon. Stir to combine and cook on medium heat for 5-10 mins or until the sugar has caramelised. 5. Adjust these 4 ingredients to your liking 6. Store in the fridge for 1 week or in the fridge or freeze for up to 2 months #burger #bbqbaconburger #onionjam #baconjam #Foodie #simplefood #sandwich

The reverse seat method 🥩 Ingredients: - steak (any cut but this method works best with a steak thicker than 3cm or a roast beef) - Salt - Neutral oil (any oil that doesn’t present a strong flavour e.g. avocado, peanut, canola, sunflower) 1. Remove steak from fridge and season well with salt. You will use a lot more than you think, some will be wiped off later. Leave steak out of the fridge for 1-1.5 hours or in the fridge overnight for best results. * 2. Heat up your oven to 130°C/265°F 3. Pat steak dry with paper towels and remove some excess salt. 4. Push an oven safe, meat thermometer into the centre of the meat then place on a wire rack over a baking tray. If you don’t have a wire rack, place the steak directly onto the oven rack, making sure to have a baking tray underneath to catch the drippings. 5. Bake your steak until the internal temperature reaches 47°C/116°F and remove from the oven immediately. Allow to rest for 5-10 minutes 6. Heat up a stainless steel or cast iron pan on high for at least 8 minutes or until it is blistering hot. Add in enough neutral oil to cover the bottom of the pan. 7. Pat your steak dry once more then turn heat down to medium high and place your steak in, pressing down hard to ensure all surface area is in contact with the pan. Cook for 1 minute on each side or until a golden crust is achieved 8. Remove steak from the pan and wrap in foil for 5-10 minutes before cutting and serving * this is called a salt brine. The salt will penetrate the meat and season it through, it will also remove some water, in turn allowing you to achieve a better crust #steak #perfectsteak #howtocooksteak #reversesear #cookingtips #howtocook #beef #steaklover #Foodie #mediumrare

#ad I can’t believe I waited this long to try this! Vanilla ice cream base: - 250ml milk - 1 scoop vanilla protein powder - 1/4 tsp xanthan gun - 40g sweetened condensed milk @Ninja Kitchen Australia @NinjaCreami #ad #mcflurry #homemadeicecream #ninjacreami

Let’s get Baked 🍃 Salted caramel Tres Leches Ingredients: - 1 box cake mix - 1 tin sweetened condensed milk - 1 tin evaporated milk - 1 cup whole milk - 1 tbsp vanilla - 1 punnet strawberries - 200g white sugar - 80g unsalted butter - 120ml thickened cream 1. Prepare cake according to instructions on the box and allow to cool slightly after baking 2. Stab multiple holes in the cake with a skewer or knife 3. Combine condensed, evaporated and whole milks in a jug with the vanilla extract and pour over the top of the cake. Put in the fridge for at least 2 hours to allow the cake to absorb the mixture. 4. To make the salted caramel melt sugar in a saucepan without stirring, add in cold cubes of butter and whisk for 1-2 minutes to combine fully. Pour in cream and add a pinch of salt, whisking to combine before removing from the heat 5. Allow caramel to cool slightly before pouring over the top of the soaked cake base. Allow to set in the fridge 6. Top with whipped cream and fresh strawberries #tresleches #letsgetbaked #saltedcaramel #baking #bakingrecipe #nicaragua #mexico #dessert

Nobu’s Crispy Rice & Salmon Ingredients: - 1 cup short grain sushi rice - 1/2 cup rice wine vinegar - 2 tbsp sugar - 2 tsp salt - Sashimi grade salmon - Spring onions - 1 tbsp furikake seasoning - 1/4 cup kewpie mayo - 1 tbsp soy sauce - 1/2 tsp sesame oil - 1 tbsp sriracha (can use more) 1. Rinse rice in cold water until the water runs clear. Cook in a rice cooker with a ratio of 1:1 (1 cup rice: 1 cup water) 2. Add rice wine vinegar, sugar and salt to a saucepan and heat gently to dissolve all solids 3. Slice salmon into small cubes, you can run your knife over the cubed salmon to make it smaller if you want 4. Combine mayonnaise, sriracha, sesame oil and soy sauce in a small bowl and mix to combine. 5. Combine 2 tbsp of the mayo mix, spring onions and furikake seasoning to the salmon and mix to combine. Cover tightly with plastic wrap and leave in the fridge 6. Once rice is cooked break it up with a slicing motion, being gentle to not break the rice grains. Pour over 1/2 the vinegar seasoning and mix through gently. Add more as needed until the rice sticks to itself. 7. Add to a tray lined with plastic wrap, pressing flat and leave in the fridge for at least 1 hour to cool and set 8. Remove rice from the container, slice into your desired shape and fry in oil heated to 180°C. Fry in batches until golden brown and drain excess oil on a wire rack 9. Top crispy rice with a spoonful of the salmon mixture and top with a sliced jalapeño or more spring onions #crispyricesalmon #crispyrice #sushi #Foodie #viralfoodtrend #crunchy #Recipe #foodie #sashimi

Pad Kra Pao🇹🇭 Ingredients: - 1 shallot, diced fine - 4 cloves garlic, minced - 1 Birds Eye chilli, sliced thin - 500g pork mince - 1.5 tbsp soy sauce - 2 tsp dark soy sauce - 1 tbsp oyster sauce - 2 tsp fish sauce - 1 tsp sugar - 1 cup Thai Basil - Egg, fried - Rice, steamed - Lime 1. Heat up a wok on high heat, add a little oil and fry shallot, garlic and chilli for 30 seconds 2. Add pork mince and cook until 90% cooked through 3. Add soy sauces, oyster sauce, fish sauce and sugar. Cook for 1-2 minutes, stirring to combine 4. Add in Thai Basil and stir through. Take off the heat and serve immediately over steamed rice with a fried egg and a lime wedge #padkrapao #thaifood #thailand #20minutemeals #highprotein #stirfry #wok #easycooking #simplerecipe #quickmeal #fastcooking

@Khanh Ong 2 Ingredient Donut Balls- Lets get Baked 🍃 #letsgetbaked #munchies #2ingredients #simplerecipe #EasyRecipe #donut #2ingredientdonut

Where my dawgz at ? 🌭 #cookingfail #kitchenfail #pizzadog #viralrecipe #viralrecipes #hotdogpizza #pizzahotdog #pizzadough