Andy Cooks

Pesto and Bocconcini Sheet Pan Focaccia Ingredients - 1.2kg bread flour (2.6 lbs) - 24g cooking salt (kosher salt) (0.85 oz) - 100ml olive oil (3.4 fl oz) - 14g dry yeast (0.5 oz) - 100ml basil pesto (3.4 fl oz) - 200g bambini bocconcini (7 oz) - big pinch of flaky salt Method 1. Add 950ml of warm water (32°C / 90°F) to a large bowl. Add the dry yeast and mix until dissolved. Once the yeast is dissolved, add the salt and stir through. 2. Pour in around 2 tablespoons (30ml) of olive oil and add the flour. Mix until combined. This is a high hydration dough, so you're not aiming for a smooth dough—just mix until everything is incorporated and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes. 3. After 30 minutes, uncover the dough. With a wet hand, stretch one corner of the dough and fold it over itself. Repeat 3-4 times until the dough is folded over itself completely. Cover the dough with a tea towel and let it rest for another 30 minutes. Repeat this process three more times. 4. After the fourth and final round of stretching and folding, let the dough rest for 30 minutes. Prepare your baking tray by lining it with baking paper and drizzling around 40ml (1.4 fl oz) of olive oil in the bottom of the tray. Pour in the dough, which should be light and airy by now. Using well-oiled hands, stretch the dough to cover all corners of the pan. If it doesn't stretch fully, cover it with a tea towel, let it rest for 5 minutes, and try again. Once the dough fills the tray, cover with the tea towel and let it proof for 30 minutes. 5. Preheat a fan-forced oven to 200°C (390°F) or 220°C (430°F) for a conventional oven. 6. After 30 minutes, remove the tea towel. Drizzle some more olive oil over the top and use your fingers to create dimples throughout the dough. Add the bocconcini, pesto, and a big pinch of flaky salt. 7. Place the bread in the oven and bake for 25-30 minutes or until golden brown and crispy. #foryou #baking #Recipe #fyp

Chicharrón and Guacamole 🥓🥑 Ingredients - 1kg (2.2 lb) pork belly with skin on - 1 white onion - 4 cloves garlic - 20 peppercorns - 2 bay leaves - salt - 2 kg (4.4 lb) pork lard - 4 avocados - 1 jalapeño pepper, finely diced - small bunch coriander, finely sliced - 1 lime Method 1. Start by slicing the pork belly into roughly 1cm (0.4 inch) thick pieces. Place the slices in a large pot and cover with water. 2. Add half a white onion, 4 crushed garlic cloves, bay leaves, peppercorns, and a big pinch of salt to the water. Slowly simmer for 30 minutes. 3. Remove the pork from the water and place it on a wire rack to dry slightly for 10 minutes. 4. In a clean pot, add the pork lard and bring it up to temperature. Add the pork belly to the lard as it heats. Slowly cook the pork belly in the pork lard for 1 hour at 95°C (203°F). 5. After 1 hour, remove the pork belly from the lard and increase the temperature to 160-170°C (320-338°F). 6. Once the pork lard reaches the higher temperature, place the pork back into the lard for 5-6 minutes until it's golden brown and crispy. 7. Remove the chicharrón from the hot lard and place it on a wire rack, seasoning with salt immediately. (You can keep the pork lard and use it for other recipes. Cool it down and store it in your fridge until ready to use.) Guacamole 1. While the pork is cooking in the lard for the first time, prepare the guacamole. In a bowl, add the avocados, half a finely diced white onion, finely sliced coriander, the juice of a lime, and a big pinch of salt. Mix well, but keep some texture in the avocado. 2. Serve the chicharrón with the guacamole on the side. Enjoy! #creatorsearchinsights #FoodTok #cooking #fyp

Hot oil over pork crackling - what did i do wrong? #pork #roast #cooking

Zinger Burgers for the Boys Ingredients Chicken - 4 chicken breasts, sliced in half horizontally - salt to taste - 2 tbsp vinegar-based hot sauce - 400g (14 oz) flour - 1 tbsp oregano - 1 tsp mustard powder - 1 tsp onion powder - 1 tsp garlic powder - 1/2 tsp MSG - 1 tsp ground black pepper - 200ml (7 fl oz) milk - oil for frying (peanut oil recommended) Spicy Mayonnaise - 2 egg yolks - 200ml (7 fl oz) peanut oil - 1 tsp salt - 1/2 tsp chilli flakes - 1/2 tsp smoked paprika - 1/2 tsp cayenne pepper - 1/4 tsp MSG - 1/4 tsp onion powder - 1/4 tsp garlic powder To Assemble - 1/4 head iceberg lettuce, finely sliced - 8 slices burger cheese - 4 sesame seed burger buns Method Fried Chicken 1. Add the chicken to a bowl with a big pinch of salt and 2 tablespoons of vinegar-based hot sauce. Mix well and leave the chicken to brine in the fridge for 2 hours. 2. After 2 hours, remove the chicken from the fridge. 3. Heat a large pot of peanut oil to 170°C (340°F). 4. While the oil is heating, prepare the seasoned flour mixture by combining the flour, oregano, mustard powder, onion powder, garlic powder, MSG, ground black pepper, and salt in a bowl. Mix well. 5. In a second bowl, add the milk. 6. Spoon a couple of tablespoons of milk into the flour mixture and mix through to create clumps for extra crunch. 7. Remove the chicken from the fridge and dip each piece into the milk. 8. Dredge the chicken in the flour mixture, pressing it on to coat well. 9. Fry the chicken in the oil at 170°C (340°F) for 10-12 minutes, or until golden brown and cooked through. Spicy Mayonnaise 1. Add the egg yolks, oil, salt, chilli flakes, smoked paprika, cayenne, MSG, onion powder, and garlic powder to a tall jug. 2. Place an immersion blender at the bottom of the jug and turn it on slowly, only bringing the blade up as the oil incorporates into the yolks. Do this slowly to avoid splitting the mayonnaise. Assemble 1. Toast the sesame seed burger buns. 2. Spread spicy mayo on both halves of each bun. 3. Add a layer of finely sliced iceberg lettuce. 4. Place two pieces of fried chicken on each bun, topping each piece with a slice of cheese. 5. Close the burger with the top half of the bun and serve immediately. Enjoy your Zinger burgers! l#creatorsearchinsights #cooking #chicken #burger

Pispili with Taika for the babes Rita and Floody ✌️ We were having way too much fun while filming this and I wasn’t 100% happy with how the dish turned out so I’m gonna remake it before I post the recipe coming soon ✌️ ##cooking##food##cheese##foryou@@Rita Ora@@Floody@@Taika Waititi

Carne Asada Tacos with @Khanh Ong Ingredients Carne Asada: - 1.2 kg (2.6 lbs) beef rib meat, trimmed - 5 cloves garlic - juice of 2 oranges - 1 tsp oregano - ½ tsp black pepper - ½ tsp cumin - 8 dashes Worcestershire sauce - salt to taste - 2 tbsp oil Method 1. Blend everything together except the beef, then pour the marinade over the beef. Marinate for 1 hour in the fridge. 2. Grill over hot coals until the desired temperature is reached. Let the meat rest for 10 minutes before slicing. Salsa Roja Ingredients - 2 plum tomatoes - half a white onion - 4 cloves garlic - 1 bullhorn pepper - 1 guajillo chilli - 1 ancho chilli - vinegar to taste - salt to taste Method 1. Grill the tomatoes, white onion, garlic, bullhorn pepper, and chillies on a hot cast-iron pan until well-charred on all sides. 2. Place all the grilled vegetables into a blender and blend until smooth. Season with salt and adjust the acidity with vinegar if needed. Tacos Carne Asada Ingredients - Grilled carne asada (recipe above) - Salsa Roja (recipe above) - 24 small white corn tortillas - 1 white onion, diced - 1 bunch coriander (cilantro), chopped - 4 limes, cut into wedges Method 1. Warm your tortillas on a hot flat plate for 30 seconds on each side, then stack them in a clean towel so they continue to cook and steam through. 2. Serve your hot tortillas alongside the grilled carne asada, Salsa Roja, diced onion, chopped coriander, and lime wedges. 3. Let everyone serve themselves and enjoy! #cooking #beef #tacos #creatorsearchinsights

Orange Chicken 🍊 Ingredients: - 1 kg (2.2 lbs) chicken thighs, cut into bite-size pieces - 1/2 tsp YUMYUM (MGS) - 1 tsp salt - 1 egg - oil for frying - 100g (3.5 oz) flour - 200g (7 oz) cornflour (cornstarch) - 4 cloves garlic, finely crushed - thumb-sized piece of ginger, grated - 2 spring onions, whites finely diced and greens finely sliced - zest and juice of 2 oranges - 1 tsp red chilli flakes - 100g (3.5 oz) brown sugar - 50ml (1.7 fl oz) light soy sauce - 30g (1 oz) cornflour, dissolved in 60ml (2 oz) water - rice, to serve Method: 1. In a bowl, combine the chicken pieces, egg, salt, and MSG. Mix well. 2. In a separate bowl, mix together the flour and cornflour. 3. Coat the chicken by adding about one-third of the flour mixture to the chicken bowl, ensuring each piece is well-covered. 4. Heat oil in a wok to 160°C (320°F). Fry the chicken pieces by coating in flour for a second time, then shaking any excess off then carefully placing them in the hot oil. Fry for 6-7 minutes or until golden brown. Remove the chicken and let it drain on a wire rack. Repeat until all chicken is cooked. 5. In a clean wok over high heat, add a small amount of oil and sauté the spring onion whites, ginger, and garlic until fragrant. Add the orange juice, orange zest, chilli flakes, brown sugar, a pinch of salt, and soy sauce. Mix well and bring to a light simmer. 6. Thicken the sauce by stirring in the cornflour mixture. Once the sauce has thickened, return the chicken to the wok, tossing it in the sauce to coat evenly. Just before serving, add the spring onion greens and toss again. 7. Serve the orange chicken alongside steamed white jasmine rice. #cooking #Foodie #chicken

French Onion Soup 🇫🇷🧅🥣 Ingredients - 2kg brown onions, thinly sliced - 50ml olive oil - 100g (3.5oz) unsalted butter - Salt - 2 bay leaves - 100ml brandy - 2 tbsp flour - 6 dashes Worcestershire sauce - 4 dashes Maggi seasoning - 1L (1 quart) beef stock - 2 sprigs rosemary - 1 baguette, thinly sliced - 150g (5.3oz) Gruyère cheese, grated Method 1. To a large pot over medium-high heat, add the butter and oil. When the butter is melted, add the sliced onions with a big pinch of salt. 2. Stir well and turn the heat to medium-low. Cook the onions slowly for 1.5 hours, stirring every 5-10 minutes. (You can do this faster at a higher heat, but you will need to stir more frequently.) 3. Once the onions are caramelised and have a good dark colour, add the bay leaves, then the brandy, and allow the alcohol to burn off. 4. Next, add the flour and stir. 5. Preheat the oven to 180°C (350°F). 6. Add the Worcestershire sauce and Maggi seasoning, followed by the beef stock and rosemary. Stir and simmer for 20 minutes. 7. Toast the sliced bread on both sides for 4-5 minutes each side. 8. Ladle the soup into your serving bowls, then add 2-3 croutons to the top, followed by the grated cheese. 9. Place under the grill of your oven until the cheese is golden brown and bubbly. #cooking #soup #Recipe #fyp

Taiwanese XXL Fried Chicken 🐔 Reupload because tiktok muted the last one… Ingredients: - 2 chicken breasts - 2 tbsp salt, divided - 3/4 tbsp Yum Yum sauce, divided - 1 tsp Chinese five-spice powder - 1 tsp sugar - 1 tbsp Shaoxing wine - 1 tbsp rice wine vinegar - 1/2 tsp chilli powder - 1/2 tsp paprika - 1/2 tsp garlic powder - 100g corn starch - 100g potato starch - oil for frying Method: 1. Butterfly the chicken breasts, then cover them with plastic wrap and pound until they achieve a large, flat, and even thickness. 2. To make the brine, mix together 1 tablespoon of salt, 1/2 tablespoon of Yum Yum, 1 teaspoon of five-spice powder, 1 teaspoon of sugar, the Shaoxing wine, and rice wine vinegar. Mix well and spread evenly over the butterflied chicken. Refrigerate for 1-3 hours. 3. Combine the chilli powder, paprika, garlic powder, 1/4 tablespoon of Yum Yum, and the remaining 1 tablespoon of salt. Set aside. 4. In a large frying pan, add enough oil to reach about 2.5 cm (1inch) in depth. Heat the oil to 180°C (350f). 5. On a large plate, mix together the cornstarch and potato starch. Coat the marinated chicken evenly in the starch mixture. 6. Carefully lower the chicken into the hot oil. Fry, flipping 2-3 times, until golden brown and crispy on all sides. Remove from the oil and place onto a rack to drain. Immediately season with the prepared seasoning mix. #cooking #fyp #Recipe

Turkish Delight Ingredients - 720g (25 oz) caster sugar - 420ml (14 fl oz) water - 1 lemon, juiced - 30g (1 oz) icing sugar (powdered sugar) - 130g (4 ½ oz) cornflour (cornstarch) - 24g (¾ oz) powdered gelatin - 8g (¼ oz) rose water - 1 to 2 drops red food colouring, optional Method 1. Into a large saucepan set over medium-low heat, add the sugar, lemon juice, and 410ml (13 ½ fl oz) water. Heat gently until the sugar is completely dissolved – do not boil or simmer. 2. In a bowl, combine 100g (3 ½ oz) cornflour with 120ml (4 fl oz) cold water. With the heat off, whisk into the sugar syrup. Sprinkle the gelatin over the sugar syrup and whisk to break up any lumps. Bring to a boil; you want the liquid to reach 120°C (248°F), then simmer over medium heat for 20 minutes, whisking often. 3. Line a tray (roughly 20 x 25cm / 8 x 10 inches) with cling film, then in a bowl mix together 30g (1 oz) of icing sugar with 30g (1 oz) of cornflour. Sprinkle some of the mixture into the tray, covering the bottom and sides. 4. Remove the candy from the heat after 20 minutes and set aside for 5 minutes to cool slightly, then whisk in the rose water and red food colouring if you are using it. 5. Carefully pour the hot candy into the pre-lined and dusted tray and tap so that it sits evenly and flat. Let the candy fully cool at room temperature for at least 4 to 5 hours, but preferably overnight. 6. Once your candy is fully cooled, dust your board with some of the leftover sugar-cornflour mixture. Turn out the candy and heavily dust it with the sugar-cornflour mixture. Cut into whatever size pieces you wish, then dust the individual pieces with the remaining sugar-cornflour mixture. Serve and enjoy! #cooking #FoodTok #fyp #Recipe

Pastilla (Moroccan Chicken Pie) Ingredients - 3 brown onions, diced - 2 tbsp olive oil - small pinch of saffron - 1 bunch flat-leaf parsley, finely sliced - 1 tbsp Ras El Hanout spice blend - 1/2 tsp turmeric - 1 tsp cumin - 2 tsp cinnamon - 1 tsp freshly ground black pepper - salt, to taste - 1 whole chicken - 120g (4 oz) slivered almonds, toasted - 6 eggs - 2 tbsp melted butter - 1 packet filo pastry - 1 tbsp icing sugar Method 1. In a large pot with a lid, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the diced onions with a pinch of salt. Sauté the onions slowly until they are softened. 2. Place 1 ice cube in a small dish and sprinkle the saffron on top. Let the saffron steep as the ice cube melts. 3. Add the finely sliced parsley, Ras El Hanout, turmeric, 1 teaspoon of cinnamon, and freshly ground black pepper to the sautéed onions. Stir well before adding the chicken breast side down. 4. Spoon some of the onion and parsley mixture over the back of the chicken, then add enough water to the pot to half submerge the chicken. Cover the pot with the lid, reduce the heat to low, and slowly cook the chicken for an hour until just cooked. 5. Remove the chicken from the pot and place it on a wire rack to cool and rest. 6. Once the chicken is cool enough to handle, shred all the meat from the carcass. 7. Add the saffron water to the pot used to cook the chicken. Stir well before adding the eggs, mixing them in thoroughly. 8. To assemble the pie, brush a pan with melted butter and layer in 3-4 sheets of filo pastry, ensuring they completely cover the bottom and sides of the pan. 9. Add just over half of the chicken mixture on top of the filo, followed by half of the toasted almonds. Then layer 2-3 more sheets of filo pastry and brush with butter. 10. Add the rest of the chicken and almonds on top of the second layer of pastry. Add 5-6 more sheets of filo, folding all the edges in and brushing with butter as you go. 11. Bake the whole pie in a 180°C (350°F) oven for 30-40 minutes until the filo is golden brown and crispy. 12. Mix together the icing sugar with 1 teaspoon of cinnamon. 13. Turn the pie out from the pan, then dust the top with the cinnamon icing sugar mixture. Optionally, use a hot skewer to mark a cross pattern on the top. 14. Slice and enjoy! #cooking #chickem #foodtiktok

#ad A Cheeseburger Toastie for Babe. Today’s recipe is inspired by Babe’s lack of decision making and @Sunbeam’s new Turbo Crunch Toastie Maker. I grew up eating this kind of toastie (aka jaffle), but mainly with leftover spaghetti as the filling. The cheeseburger version is pretty tasty! So what’s different with this toastie maker? It has a Turbo button which gives a short boost of power for a little extra crunch on the outside, and the extra height hinge allows you to close the lid from a higher angle (to stop your sandwich from sliding away). Ingredients - 250g (9 oz) 80/20 beef mince - 1 onion, thinly sliced - 2 tbsp mayo - 1 tbsp ketchup - 1 tsp yellow mustard - 1 tsp gherkin pickle, finely chopped - 4 slices white tin loaf bread - 1 tbsp butter, softened - 2 slices American cheese - 6 slices dill pickles - 1 tbsp oil for the smash burgers Method 1. Start by preheating the Turbo Crunch Toastie Maker. 2. Divide the beef into 2 portions and roll them into tight balls. 3. To make the sauce, add the mayo, ketchup, mustard, and finely chopped pickle to a bowl and mix well. 4. Place a heavy frying pan on high heat. When hot, add a drizzle of oil. Once the oil is hot, add one of the beef balls and smash it into the pan. Season with salt and add the sliced onions on top. When the burger is almost cooked through, flip it and cook for 1 minute on the other side. 5. To assemble, butter the bread and place the buttered side facing down in the toastie maker. Add the smash burger, pickles, cheese, and some of the sauce. 6. Place the second slice of bread on top with the butter facing up and close the machine. 7. Cook for 4-5 minutes until golden brown, then serve. #cooking #burger #fyp

Kottu Roti 🇱🇰 Ingredients - 1 carrot, finely sliced - 3 spring onions, finely sliced, keeping greens and whites separate - 10 curry leaves - 6-8 small cooked roti, sliced - 2 tbsp (30 ml) oil - 2 eggs - 1 tsp salt - 1 tsp chilli flakes - 350g chicken curry with gravy (Approx 1.5 cups) Method 1. Assemble all your ingredients, making sure everything is chopped up and ready to go. 2. Heat a large flat plate or a large frying pan over medium-high heat, then add the oil. Once it's hot, add the carrots and the white parts of the spring onions. Mix well, then create a well in the centre and add the 2 eggs. 3. Using a cutting motion with either two bench scrapers or two fish slices, mix the eggs through the carrot and spring onion. Season with salt and chilli flakes. 4. Next, add the chopped roti and cut it through the rest of the vegetable and egg mixture. Finally, add the chicken curry with gravy and cut it through the rest of the ingredients. 5. Serve and enjoy! #creatorsearchinsights #cooking #recipes #chicken #foryou

Pastrami Ingredients Brine Ingredients: - 3.5-4kg (7.7-8.8 lbs) brisket - 3.5L (3.7 quarts) water - 200g (7 oz) cooking salt (kosher salt) - 12g (0.4 oz) curing salt (cure #1) - 150g (5.3 oz) dark brown sugar - 2g coriander seeds - 1g chilli flakes - 8g (0.3 oz) mustard seeds - 2g juniper berries - 2g cloves - 2 cinnamon sticks - 4 bay leaves - 5 cloves garlic, smashed Pastrami Spice: - 10g (0.35 oz) whole black peppercorns - 10g (0.35 oz) coriander seeds - 10g (0.35 oz) mustard seeds - 25g (0.9 oz) brown sugar - 6g (0.2 oz) smoked paprika - 12g (0.4 oz) garlic powder Method 1. To make the brine, start by adding the water, cooking salt, and curing salt to a large container. Stir until the salts and sugars have dissolved and set aside. 2. Next, in a pan over medium heat, toast the coriander seeds, chilli flakes, mustard seeds, juniper berries, cloves, and cinnamon sticks. Once toasted, add to the saltwater mixture from earlier, along with the smashed garlic cloves and bay leaves. 3. Place your trimmed brisket pieces into the brine and use a plate to fully submerge them underwater. Cover with a lid and place in the fridge for 10 days, flipping the pieces of meat every 2-3 days to ensure even curing. 4. After the 10 days, remove the brisket from the brine and rinse well under cold running water. Pat dry and set aside. 5. To make the pastrami spice mixture, add the black peppercorns, coriander seeds, and mustard seeds to a dry pan over medium heat and toast for 1-2 minutes. Once toasted, add to a blender and crush until fine but not a powder. Then add the brown sugar, smoked paprika, and garlic powder and mix well. 6. Liberally season all sides of the brisket with the spice mixture, then place into a preheated smoker set to 120°C (250°F). Smoke the brisket until you reach an internal temperature of 65°C (150°F). 7. Preheat the oven to 160°C (325°F). Remove the brisket from the smoker and place into an oven tray with a wire rack. Pour about 1 litre of water in the bottom of the tray, then cover with baking paper and seal the tray with tinfoil. 8. Place the tray into the oven set to 160°C (325°F) and steam the brisket until you reach an internal temperature of 94°C (200°F). 9. Remove the brisket from the steaming vessel and let it rest for 10-15 minutes before slicing and serving. #creatorsearchinsights #foryou #Recipe #beef

#ad Roast mushroom and thyme stuffed chicken pillow using @lilydalefreerange with roast shallots, pearl barley and kale. I love a good roast chicken and this recipe takes it up a notch. The mushroom and lemon thyme stuffing adds loads of flavour to the chicken, and in this recipe I’ve used a Lilydale free range chicken, which is raised by Lilydale farmers on Lilydale farms. It’s a great dish for date night! #ad #ChickenRecipe #LilydaleFreeRange #DedicationYouCanTaste Mushroom and Lemon Thyme Stuffed Chicken Pillow Ingredients - 1 whole Lilydale chicken, deboned - 600g (21 oz) mushrooms of your choice, diced - 3 shallots, finely diced - 4 cloves of garlic, finely diced - 10 sprigs of lemon thyme, leaves picked and finely chopped - 3 tbsp(45ml) of olive oil - 50g (1.8 oz) of butter - 30g (1 oz) panko breadcrumbs - salt and pepper, to taste Method 1. In a frying pan over medium-high heat, melt half the butter and add 2 tablespoons of olive oil. Once hot, add the shallots and mushrooms with a generous pinch of salt, and sauté for 3-4 minutes. 2. Stir in the lemon thyme and garlic along with the remaining butter. Mix well, then add the breadcrumbs. Season with salt and freshly ground black pepper. Remove from the pan and refrigerate to cool completely before stuffing the chicken. 3. Preheat the oven to 375°F (190°C) on fan setting. 4. Once the stuffing is cold, open the chicken out flat and place the stuffing down the centre and out to the sides. Fold all the sides towards the centre, flip the chicken over, and tie it together securely with kitchen twine in four places. 5. Place the chicken in a roasting dish with a little olive oil in the bottom. Drizzle more olive oil over the top and roast for 45-55 minutes until the chicken is golden brown and cooked through. Let it rest for 15 minutes before carving. Pearl Barley Risotto with Kale Ingredients - 1 brown onion, finely diced - 1 carrot, finely diced - 1 stick of celery, finely diced - 3 tbsp (45ml) olive oil - 150g (5.3 oz) pearl barley - 1L chicken stock - 8 sprigs of lemon thyme - 2 bay leaves - half a bunch of kale, finely chopped Method 1. In a large pan over medium-high heat, add the olive oil, onions, and carrots with a generous pinch of salt. Sauté for 4 minutes, then add the celery and cook for 1 more minute. 2. Add the pearl barley, stir well, and toast for 3-4 minutes before adding the chicken stock, thyme, and bay leaves. Stir well and simmer for 45 minutes, stirring every 5-6 minutes to prevent sticking. 3. If the barley absorbs all the liquid before it's fully cooked, add more stock or water as needed. 4. 6 minutes before the risotto is done, stir in the chopped kale. If you have rendered chicken fat from a roasted chicken, you can add it in the last 2 minutes for extra flavour; alternatively, add a small knob of butter.

The HSP (Halal snack pack) french fries, doner kebab meat, BBQ sauce, garlic sauce and grated cheese. No recipe for this one because you probably shouldn't make it at home… it’s just never as good as it is at 2am eaten on the street talking to some stranger about their ex and how much they hate their job. #australia #streetfood #cooking #fypシ

Pozole 🇲🇽 Ingredients: - 40g (1.4 oz) ancho chiles, cut and deseeded - 30g (1 oz) guajillo chiles, cut and deseeded - 30g (1 oz) pasilla chiles, cut and deseeded - 1 morita chile - 1 white onion, diced - 10 cloves of garlic, diced - 1.5 kg (3.3 lbs) boneless pork shoulder, skin removed and cut into 5-6 pieces - salt, to taste - 4 tbsp peanut oil - 2 tbsp oregano - 3 bay leaves - 10 black peppercorns - 1 clove - 1 bunch coriander (cilantro), plus more for garnish - 1 can white hominy, drained and rinsed - 1 avocado, sliced, to serve - tortillas, to serve - lime wedges, to serve - sliced radishes, to serve Method: 1. Begin by placing the deseeded and cut chilies onto a roasting tray. Roast at 180°C (350°F) for 8-10 minutes, until they start to emit a fragrant aroma. 2. Season the pork thoroughly with salt on all sides. Heat a large Dutch oven over high heat with the peanut oil and sear the pork on all sides until well-coloured. Remove the pork from the pot and set aside. 3. Add the onions to the pot and sauté for 2-3 minutes before adding the garlic, oregano, clove, and black peppercorns, along with the roasted chilies from earlier. Return the seared pork to the pot and cover with cold water. Place a washed bunch of coriander on top, cover, and simmer on very low heat for 2 1/2-3 hours, or until the pork is extremely tender. 4. Half an hour before the pork is done, place the washed and drained hominy onto an oven tray and toast in a 180°C (350°F) oven for 10-15 minutes. 5. Once the pork is tender, remove it from the pot and set aside. Blend all the remaining cooking liquid until smooth, then return it to the pot. 6. Shred the pork and add it back to the pot with the hominy. Heat through. 7. Serve the pozole in bowls, accompanied by plates of diced white onion, sliced avocado, sliced radishes, lime wedges, additional coriander, and toasted tortillas on the side. And shout out to Rick Martínez for the inspiration on this recipe, as Mexican food is still something I need to learn more about. PS this one is super tasty and definitely worth making. #cooking #pork #mexico #Recipe #food #fyp

Potato Rösti with Smoked Salmon Ingredients - 2 large Sebago potatoes - salt and pepper, to taste - 2 tbsp (30ml) ghee - chives, finely sliced - smoked salmon, to serve - mascarpone, to serve Method 1. Begin by peeling the potatoes. Grate them using the largest side of a box grater. Squeeze the grated potatoes as hard as you can to remove any excess moisture, then transfer them to a bowl. 2. Season the grated potatoes with salt and pepper, mixing well to ensure even distribution. Heat the ghee in a small frying pan. Press the seasoned potatoes into the pan, forming a compact layer. Fry over medium-high heat for 4-5 minutes, or until the underside is golden brown. 3. Carefully flip the rösti in the pan. After flipping, transfer the pan to an oven preheated to 350°F (180°C) and bake for 10 minutes. 4. Remove from the oven and garnish with smoked salmon and chopped chives. Add dollops of mascarpone on top. Poached eggs also go great with it. #cooking #potato #Recipe #foodtiktok

Buc-ee's - when in Texas

Steamed Eggs for Breakfast Sandwiches 🥚 Ingredients: - 4 eggs - 200ml stock (chicken, beef, dashi, or any preferred stock) - salt, to taste Method: 1. In a bowl, add the eggs, stock, and a pinch of salt. Using a fork or chopsticks, whisk the mixture until completely homogenous. Be careful to avoid incorporating air; the goal is to have a smooth, uniform mixture without bubbles. 2. Lightly grease a shallow dish with spray oil. Place this dish into a pot fitted with a steaming basket. Ensure the water in the pot is filled to just below the bottom of the steaming basket—it should not touch the dish. Heat the water over medium to medium-low heat. 3. Pour the egg mixture into the greased dish. Cover the pot with a lid and steam on low for 10-14 minutes. The key is to steam the eggs slowly so they set gently and acquire a custard-like texture. 4. Once the eggs are set, carefully remove them from the dish. Serve on a toasted milk bun with a slice of American cheese, crispy bacon, and some salsa verde from the homie @Laurent Dagenais A huge shout out to AP bakery for inspiration on this one. If you ever in Sydney make sure you go grab one of the eggs sandwiches, they're elite! #cooking #meals #foodtiktok #fyp