whatinthechef

Me anytime I make a rice dish haha @wishbonekitchen thanks for the inspo on this one

Keema Pasta, a personal favourite. Recipe below, also full long form video will be on YouTube tomorrow. Ingredients - 500-600g Beef Mince - 5 tbsp Veg Oil - 1 Cinnamon Stick - 3 Cardamom Pods - 2 Bayleaves - 2 Small Onions - 2 Garlic and Ginger Blocks (1 would work fine) - Large pinch of Salt - 3/4 tsp Turmeric - 1 tsp Cumin Powder - 1.5 tsp Coriander Powder - 1 tsp Paprika (or chilli powder) - 3-4 Green Chillies - Green Pepper (3/4 - 1) - 3/4 tsp Garam Masala - Handful of Fresh Coriander - 350g Pasta Shells - 2 handfuls of grated Mozzarella Cheese Method: 1. Brown the mince in a pan and remove 85% of the fat released. Remove mince and put it on a plate. If you want to cook it off, then add the mince after cooking the onions and garlic. 2. Heat the oil in the same pan and add in the sliced onion, followed by a small pinch of salt. Cook for two minutes. Then adding the garlic and ginger blocks and cook for further 2 to 3 minutes. 3. Add the mince back in and cook for a minute. Then add in a large pinch of salt, followed by the spices and a small splash of water. Cooking stir for two minutes or until you see some oil separation. 4. Add in 150-200 ml of boiling water. Bring it up to heat, then put the lid on and simmer on low heat for 15 minutes. If you want to do this a bit quicker you can simmer it on low heat for five minutes and then increase the heat to low-medium answer for the further five minutes. 5. Once done, add in sliced green pepper and the grammar and stir it through. Cook for a minute. Then put the lid on and simmer on low heat for 10 minutes. 6. in the meantime, buy your pasta. Drain the pasta and set aside some pasta water. 7. After the mince has simmered, remove the lid, add coriander, and stir through one more time. If you want it a bit drier, then you can increase the heat and reduce any excess water. If not then proceeded to adding the pasta in. Again if it’s a bit dry, and you want it saucier, you can add a spoon or two of pasta water. 8. Once mixed, cook for a minute, so everything is well combined. Turn the heat off, and sprinkle on mozzarella cheese. Then mix it through until melted. Garnish with coriander and chilli flakes.

Some bts and bloopers #bts #bloopers

Chicken Karahi, the 35 minute curry you won’t regret. Also, more recipes like this in my curry cookbook, linked in profile #chickencurry

One Pot Chicken Fajita Style Pasta, you gotta have this for dinner, can’t explain how good it was. Full breakdown and recipe on my YouTube, linked in profile. #onepot #chickenfajitas #chickenpasta #fajita

42 minute lunch shakshuka #lunch #brunch #shakshuka

One of my top curries make on a regular basis. The balance of the heat and lemon juice makes it so perfect. #indianfood #curry #chickencurry

The raw basics of making a chicken curry, also my curry cookbook is linked in my profile #chickencurry

Bloopers and bts #bts #bloopers

Kisuri is a Ramadan staple that needs to be had. Recipe below. Ingredients: - 2/3 mug white rice (any long grain rice works) - 1/3 mug Red Split Lentils - 2-2.5 litres water - 1.5 tbsp Ghee - 1 Medium Onion - Large pinch of Salt - 1 Garlic and Ginger Block (or 5 garlic cloves, a small piece of fresh ginger) - 1 tsp Turmeric - 3-4 Green Chillies - 3 Bayleaves For fried onion mix: - Pinch of Cumin Seeds - 1 Small White Onion - 3-4 Garlic Cloves Method: 1. Wash the rice and lentils 3-4 times and allow it to soak in some water. In the meantime, slice the white onions (saving some to fry later). 2. After soaking the rice and lentils for 30 mins, add it to a deep dish. Add 2 litres of boiling water, followed by the medium sliced onion and the rest of the ingredients listed. Simmer on a medium-high heat for 30-35 minutes until you have a porridge like consistency. Add more water if needed and drop heat to prevent burning if needed. 4. Once the mix has softened and thickened, set it aside. In a separate pan, add 2 tbsp oil and a small spoon of ghee. Once hot, add the cumin seeds and stir. Then add sliced white onion. Fry for 8-10 minutes until the onions start to crisp and brown. 5. At this stage, add sliced garlic and cook for a further few minutes until the garlic is golden. Then add this to the rice and lentil mix. Stir through, then cook on medium heat for a few more minutes. Taste and adjust salt. #indianfood #indianrecipes

One Pot Chicken Shawarma Rice… a longer walkthrough video is up on my YouTube channel. Ingredients: For Chicken: - 3 Chicken Thighs and 5 Drumsticks - 3 tbsp Greek Yogurt - 6-7 Garlic Cloves (grated) - 1/2 Lemon (juice) - Large pinch of Salt - 1.5 tsp Cumin Powder - 2 tsp Coriander Powder - 3/4 tsp Black Pepper Powder - 3/4 tsp Smoked Paprika - 2 tsp Paprika - 1/2 tsp Cardamom Powder - Large Sprinkle of Dried Parsley - 1 heaped tsp Lebanese 7 Spice (optional) - 1.5 mugs Basmati Rice - 1 Large Onion - 1 Bell Pepper (or mix) - Pinch of Salt and Pepper - 3/4 tsp Turmeric - Small knob of Butter For Yogurt Sauce: - 4 tbsp Greek Yogurt - 1 Small Garlic Cloves (grated) - you can roast beforehand if you wish - Lemon Wedge (juice) - Pinch of Salt, Pepper, Sugar - Pinch of chopped Fresh Parsley Method: 1. Marinate the chicken in the ingredients listed. Then set aside. Wash the rice 3 times then allow it to soak in some water for at least 30 minutes. 2. In a large pan, heat 2 tbsp of veg oil in a pan. Add the chicken in and sear on both sides for 2-3 minutes. Then remove the chicken and place in a baking dish. Put it in the oven for 15-20 minutes, gas mark 4. 3. In the same pan, add a splash of oil followed by the diced onion. Cook for 2 minutes, and add a splash of water to deglaze the pan. Cook until the onion are translucent. 4. And in diced pepper (not too small). Stir, then add a pinch of salt and the butter. Stir through. Then add a pinch of black pepper and the turmeric. Add another splash of water and stir through. Cook for another few minutes. 5. Drain and add the soaked water into the pan. Cook and stir for one to 2 minutes. Then add in 1.5 mugs of boiling water, and a splash more. With the heat on high cook and stir until the water absorbs into the rice. This should take around 2-4 minutes. 6. Once all the water has absorbed, turn the heat off. Then remove the chicken pieces from the oven and place them on top of the rice. Then plac some foil over the top of the pan, followed by tablecloth, and lid tightly fit. 7. Place the pan on a low heat and cook for 15 minutes (steam). Once done, turn the heat off and let it rest for 15-20 minutes. #halalcart #chickenshawarma #onepot

42 minute lunch, elite breakfast burger, worth the calories #lunch #lunchrecipes

#ad Replying to @E🙏💛

Trying £150 Royal Sidr Honey for the first time. Thanks @jlifestyle for the honey. AD If anyone is interested in honey, oud, fragrances, islamic clothing, and more, you can use MY CODE: whatin24 on jlifestyle.com for 10% off. #honey #foodreview

One Pot Creamy Steak and Cheese Pasta, you about to upgrade your next iftar meal with this. Ingredients: - Small steak - 3/4 Green and Red Bell Peppers - 1 Large Onion - 6 Garlic Cloves - Salt (ask required for steak, onions, and pasta) - 3/4 tsp Garlic Powder - Sprinkle of Oregano - Sprinkle of Dried Parsley - 1 Litre Veg Stock - 250ml Double Cream - Sprinkle of Black Pepper - Sprinkle of Dried Mixed Herbs - Sprinkle of Dried Parsley - Sprinkle of Dried Thyme - 350-400g Pasta - Hard Cheese or Parmesan - Fresh Parsley - Large handful of Mozzarella and Cheddar Cheese Method: 1. Cut the steak into thin strips and set aside. Then cut the bell peppers into thin strips on sat aside. Finally dice your onion and chop the garlic. 2. Bring a pan up to heat, then adding 2 tablespoons of vegetable oil. Add in the steak, followed by a light, sprinkle of salt, garlic powder, dried oregano, and dried parsley. Then cook for 2 to 2 1/2 minutes (don’t overcook it). Remove from the pan and set aside. 3. In the same pan add in the chopped peppers and cook for a few minutes. You might need to add a splash of oil. If it’s too dry. To prevent burning you can always add a splash of water to. Cook until the peppers are halfway done. 4. Remove from the pan. Add another 2 tablespoons of oil into the pan followed by the diced onion and chopped garlic. Add in a touch of salt. Cook and stir for 5 to 7 minutes until the onion soften and become translucent. 5. Once done, add in 1L of vegetable stock followed by the double cream. Put the heat on high and sprinkle in the seasonings listed at this point, add in the dry pasta and stir through. 6. Cook on a high heat for 12 to 15 minutes until all of the water absorbs and the pasta cooks through. If it gets too dry before the pasta is done, you can add a splash more of boiling water. Also feel free to drop the heat a little if it’s getting too dry. 7. When the pasta is done, you want some sauce or water to be left in the pan. At this point, turn off the heat. Grate in as much hard cheese you desire, then add in chopped parsley. 8. Add in the mozzarella and cheddar and stir until melted. Garnish with fresh parsley. #onepotmeals #onepot

Flying Dutchman burger was…. Interesting #smash #smashburger

My go to smoothie for sehri #smoothie #sehri