Andy Cooks

This is how i cook a steak in a cast iron pan. 🥩 #steak #beef #cooking

Chicken Korma Ingredients - 3 red onions, thinly sliced - 200ml (7 fl oz) neutral-flavoured oil (e.g., vegetable or sunflower oil) - ½ cinnamon stick - 1 blade of mace - ¼ nutmeg, grated - 1 black cardamom pod - 5 green cardamom pods - 2 cloves - 2 tsp chilli powder - 2 tbsp coriander seeds - 1 thumb-sized piece of ginger, finely grated - 5 garlic cloves, finely grated - 8 chicken drumsticks - 300 g / 10½ oz yoghurt - salt, to taste - rice, to serve Method 1. Heat the oil in a large pan over medium-high heat. Add the sliced red onions and fry until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper towel. Set aside for later. 2. In a separate cold, dry pan over medium heat, add the cinnamon stick, mace, nutmeg, black cardamom pod, green cardamom pods, and cloves. Toast for 3-4 minutes, stirring often, until fragrant. Remove from the pan, then add the coriander seeds and toast for an additional 1-2 minutes. 3. Transfer all toasted spices to a spice grinder (or use a mortar and pestle) along with the chilli powder. Grind to a reasonably smooth powder. 4. In a large mixing bowl, combine the chicken drumsticks, yoghurt, ground spices, ginger, garlic, 2-3 tablespoons of the oil used for frying the onions, and a generous pinch of salt. Mix well, ensuring the chicken is evenly coated. Cover and leave to marinate in the fridge for 2-24 hours. 5. Place a large pot over medium heat and, while still cold, add the marinated chicken along with all of the marinade. Slowly bring to a gentle simmer, stirring occasionally, and cook until the chicken is fully cooked through, approximately 35-40 minutes. 6. Remove the chicken from the sauce. Bring the sauce to a light simmer, then crush the fried onions lightly in your hands as you add them to the pan. Stir well, then add 250ml (9 fl oz) water. Continue to simmer until the sauce is smooth and reaches a velvety consistency. 7. Serve the chicken over steamed white rice, generously topped with sauce. Garnish with fresh coriander, if desired. For a complete meal, consider serving with a side of aloo gobi. #chicken #dinner #curry #Recipe

How to break down a whole beef fillet. #howto #beef #cooking #steak #foryou

Pork and Prawn Wontons with Chilli Peanut Sauce Ingredients - 2 spring onions, finely sliced (greens and whites separated) - thumb-sized piece of ginger, finely grated - 3 large garlic cloves, finely grated - 350g (12 oz) raw prawns, peeled, deveined, and finely diced - 500g (1 lb) pork mince - ½ tsp five-spice powder - 1 tbsp cornflour (cornstarch) - 1 tbsp soy sauce - 1 tbsp Shaoxing cooking wine - 1 packet of wonton wrappers - 1 tsp crushed chilli - 1 tsp Korean chilli flakes - ½ tsp ground cumin - 1 tbsp sesame seeds - 2 tbsp crushed peanuts - ½ tsp sugar - 100ml (3½ fl oz) peanut oil - 2 tbsp peanut butter Method 1. To prepare the filling, combine the prawns, pork mince, ginger, garlic, spring onion whites, cornflour, soy sauce, five-spice powder, and Shaoxing wine in a large bowl. Mix well using chopsticks or a spoon until thoroughly combined. 2. To make the wontons, take a wonton wrapper and place about a tablespoon of filling in the centre. Wet two edges of the wrapper with a little water, fold it in half to form a triangle, and then bring the two bottom points together, pressing firmly to seal. Place the prepared wontons on a dry tray and repeat until all the filling is used. Keep the wontons in the fridge until ready to cook. 3. For the chilli peanut sauce, add the crushed chilli, Korean chilli flakes, cumin, sesame seeds, crushed peanuts, and sugar to a heatproof bowl. Heat the peanut oil until it begins to smoke slightly, then carefully pour it over the ingredients in the bowl. Stir to combine, then mix in the peanut butter and spring onion greens. 4. To cook the wontons, bring a pot of water to a boil. Gently add the wontons and cook for 4-5 minutes, or until they float to the surface. This indicates they are done. 5. To serve, spread a generous amount of the chilli peanut sauce on the bottom of a plate, then place 8-10 wontons on top. Serve immediately while the wontons are hot. Enjoy! #cooking #food #Recipe #foryou

The spice bag🇮🇪 No recipe for this one, I don’t recommend making this at home. Some dishes are just best eaten out ✌️ #cooking #chicken #food #viral #howto #fried #fypシ

Tomahawk with Cowboy butter for @@Alex Volkanovski Cowboy Butter Ingredients - 225g (1 cup) unsalted butter, softened - small bunch of fresh chives, finely chopped - 2 cloves of garlic, minced or grated - 1 tsp Dijon mustard - 1 tsp fresh lemon juice - ½ tsp smoked paprika - ¼ tsp cayenne pepper - ¼ tsp red pepper flakes - 1 tsp Worcestershire sauce - ½ tsp salt - ¼ tsp black pepper Method 1. Combine all ingredients in a mixing bowl and stir until well blended. 2. Serve over a hot grilled steak or your favourite grilled meats. 3. Store in an airtight container in the fridge for up to 1 week. ##steak##cooking##bbq##Recipe##foryou

Wagyu Donburi with King Oyster Mushroom Serves: 2 Prep time: 40 minutes Cook time: 10 minutes Ingredients - 3 cups (600g) cooked short-grain rice - 2 Wagyu ribeye steaks - 1 king oyster mushroom - 2 eggs - small bunch of chives, finely sliced - 1 tsp brown sugar - 2 tbsp soy sauce - 1 tbsp sake - 1 tbsp mirin - pinch of bonito flakes - salt, to taste Method 1. In a small pot, combine the brown sugar, soy sauce, sake, mirin, and bonito flakes. Bring the mixture to a light simmer, then turn off the heat and allow it to cool completely. Strain the sauce to remove the bonito flakes, and set aside. 2. Season the Wagyu steaks with salt on all sides. Ideally, render some Wagyu fat trimmings in the pan to use as oil; if you don’t have trimmings, use a neutral-flavoured oil instead. Cook the steaks to your preferred doneness, then remove from the pan and let them rest for 10–12 minutes before slicing. 3. While the steak is resting, slice the king oyster mushroom in half. Score a diamond pattern into the flat cut surface and season with a little salt. In the same pan used for the steak, place the mushroom flat side down, and cook for 3–4 minutes. Flip and cook on the other side until tender. 4. Place the steamed short-grain rice in the centre of a bowl. Layer the sliced Wagyu steak over the rice, sprinkle the chives in the centre, and place a fresh egg yolk on top. Arrange the cooked mushroom on the side. Drizzle with the sauce prepared earlier, and serve immediately. #wagyu #Recipe #dinner #steak

Dosa with Aloo Masala and Tomato Chutney Ingredients Dosa - 240g (1¼ cups) basmati rice - 125g (¾ cup) urad dal (split black gram) - 80g (½ cup) chana dal (split chickpeas) - 20g (4 tsp) fenugreek seeds - 1 tsp salt Tomato Chutney - 3 tbsp oil - 1 tsp black mustard seeds - 1 tbsp urad dal - 1 tsp cumin seeds - 1 small red onion, diced - 6 cloves garlic, peeled and crushed - 1 thumb-sized piece ginger, peeled and sliced - 2 small green chillies - 12 curry leaves - 4 tomatoes, diced - 1½ tbsp tamarind paste - salt, to taste Aloo Masala (Potato Filling) - 2 tbsp oil - 1 small red onion, diced - 1 tsp cumin seeds - 3 cloves garlic, finely grated - 8 curry leaves, sliced - 2 small green chillies, sliced - 14 cooked baby potatoes, lightly mashed - ½ tsp ground turmeric - salt, to taste Method Make the Dosa Batter: 1. In a large bowl, combine the rice, urad dal, chana dal, and fenugreek seeds. Rinse under cold water twice, then cover with water and let soak at room temperature for 4 hours. 2. Drain and place the soaked rice and lentils into a blender, adding half of the soaking water. Blend until mostly smooth, aiming for a slightly gritty, fine texture. Transfer to a bowl, mix gently with your hand, then cover with a lid and a tea towel. Leave in a warm spot to ferment for 10 hours. Prep the Tomato Chutney: 1. Heat the oil in a pot over medium-high heat. Add the mustard seeds, cumin seeds, and urad dal, toasting for 1–2 minutes until aromatic. Add the diced onion, ginger, garlic, green chillies, curry leaves, and a pinch of salt. Stir well and cook until the onions soften slightly. 2. Stir in the tomatoes, tamarind paste, and about 200ml (¾ cup) of water. Cover and cook for 35–40 minutes, until the tomatoes, onions, and garlic break down fully. Allow to cool slightly, then blend until smooth. Adjust seasoning if needed, and keep at room temperature until serving. Make the Aloo Masala (Potato Filling): 1. In a pan over medium-high heat, heat the oil and add the diced onion, cumin seeds, and garlic. Sauté for 2 minutes until fragrant, then add the curry leaves and sliced green chillies. 2. Add the lightly mashed baby potatoes, turmeric, and salt. Mix well and set aside to cool to room temperature. Prep and Cook the Dosa: 1. Once the dosa batter has fermented, stir in the salt and mix again by hand. If the batter feels too thick, add a little water until it reaches the consistency of pouring cream. 2. Preheat a large cast-iron pan over high heat for 5–6 minutes. Splash a little water on the pan; it should sizzle immediately. Pour a ladleful of batter onto the pan and spread it in a circular motion to create a thin, even layer. 3. After 1–2 minutes, when the dosa begins to brown on the bottom, drizzle a small amount of oil around the edges. Place a portion of the aloo masala in the centre, then fold three edges over to form a triangle. 4. Transfer to a plate and serve hot with the tomato chutney. #cooking #india #food #Recipe

Cabbage peeler, any good? should you cop? #cooking #veg #lucnh

Pressure Cooker Chicken and Rice Ingredients - 3 tbsp olive oil - 6 chicken thigh fillets - 1 tbsp smoked paprika - 1 tbsp ground cumin - 1/2 tbsp ground coriander - 1 tsp cooking salt (kosher salt) - 1 brown onion, diced - 2 red chillies, sliced - 1/2 head garlic, finely diced - 400g (2 cups) long-grain rice - 680ml (2 3/4 cups) chicken stock - 300g (10.5 oz) tinned green beans - fresh parsley, for garnish Method 1. In a large bowl, combine the chicken thighs with half the olive oil, smoked paprika, ground cumin, ground coriander, and salt. Mix well to coat the chicken and set aside to marinate briefly. 2. Heat the remaining olive oil in the pressure cooker pot over high heat. Once hot, add the marinated chicken thighs and sear on both sides until golden brown. Remove the chicken from the pot and set aside. 3. In the same pot, add the diced onion, sliced chillies, and garlic. Sauté for 2-3 minutes, or until the onion softens. 4. Add the rice to the pot and stir briefly to coat. Pour in the chicken stock and add the green beans. Bring the mixture to a simmer. 5. Place the seared chicken thighs back on top of the rice in the pot, along with any juices that may have collected. 6. Secure the lid on the pressure cooker and set it to high pressure. Once the cooker reaches pressure, cook for 6 minutes. 7. Carefully release the pressure and open the lid. Remove the chicken from the pot. Fluff the rice with a fork and stir through any excess moisture. 8. To serve, spoon the rice onto plates, place the chicken on top, and garnish with fresh parsley. #cooking #food #recioe #chicken

Pork and Prawn Egg Rolls ps i love Mitch really ❤️ Ingredients - ¼ head cabbage, finely sliced - 1 carrot, peeled and finely sliced - 2 celery sticks, finely diced - 2 spring onions, finely diced (whites and greens separated) - 300g (10½ oz) prawns, peeled, deveined, and finely diced - 500g (1 lb) ground pork mince - 2 tbsp neutral oil (such as vegetable or canola) - 2 tbsp Shaoxing cooking wine - 2 tbsp soy sauce - 1 tsp sugar - ¼ tsp five-spice powder - 1 packet spring roll wrappers (or egg roll wrappers if available) - oil for frying Method 1. Heat a wok or large skillet over high heat and add 2 tablespoons of neutral oil. Add the ground pork and cook for 4-5 minutes, stirring frequently, until it is fully cooked and begins to brown. 2. Add the diced prawns, carrot, and whites of the spring onions. Stir-fry for 1 minute, then add the cabbage, spring onion greens, Shaoxing wine, soy sauce, sugar, and five-spice powder. Toss everything together and cook until just heated through and the vegetables are tender-crisp. 3. Spread the filling out on a large tray and place it in the fridge to cool completely. 4. If using spring roll wrappers, double them up for extra thickness. For egg roll wrappers, a single layer is sufficient as they are thicker. 5. Place about 2 heaped tablespoons of filling near one corner of each wrapper. Moisten the opposite corner with a dab of water to help seal. Fold the corner closest to you over the filling, tuck it in tightly, and begin rolling. Fold in the edges and continue to roll until sealed. Repeat with the remaining wrappers and filling. 6. Heat oil to 175°C (350°F). Fry the egg rolls in batches for 8-10 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels. 7. Enjoy your egg rolls hot with sweet and sour chilli sauce for dipping. #eggrolls #cooking #Recipe

Coconut pavlova, lime cream, mango Ingredients - 7 egg whites - 300g caster sugar - 1 tsp white vinegar - 1/4 tsp vanilla paste - 2 tbsp cornflour (cornstarch) - 100g coconut flakes - 500ml whipping cream - 3 limes, zested and juiced - 3 tbsp icing sugar - 4 ripe mangoes Method 1. Add the egg whites to the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed, gradually adding caster sugar. Continue mixing until the sugar is dissolved — test by rubbing the mixture between your fingers. It should feel smooth and not grainy. 2. Add vanilla paste, vinegar, and cornflour to the meringue.Whisk for another 25–30 seconds until fully combined. 3. Line a baking tray with greaseproof paper. Spoon 8 large portions of the meringue onto the paper, spacing them evenly. Use the back of a spoon to create a well in the center of each. 4. Generously sprinkle coconut flakes over the meringues. Bake in a preheated oven at 110°C for 1 hour 20 minutes, or until set but chewy in the center. 5. Turn off the oven and leave the door slightly ajar. Allow the meringues to cool completely in the oven, preferably overnight. 6. In a bowl, combine the whipping cream, lime zest, and icing sugar. Whip until soft peaks form. 7. Slice mango cheeks lengthwise. Fan out the slices and roll them into flower shapes. Drizzle the flowers with fresh lime juice. 8. Add a small dollop of cream to a plate to anchor the meringue. Place the meringue on top and add a generous spoonful of lime cream. 9. Top with a mango flower and serve. #cooking #Recipe #dessert #foryou

My Christmas YT is now live. Roast lamb this year ✌️ #cooking #roast #food #foryou

Biftekia Gemista (Greek Stuffed Beef Patties with Feta and Potatoes) Ingredients - 1kg (2.2 lbs) fatty beef mince - 60g (2 oz / ¼ cup) breadcrumbs - 170ml (6 fl oz) milk - 1 tbsp dried oregano - 1 egg - 1 lemon (zested and juiced) - salt - small bunch of parsley, finely chopped - 1 brown onion, finely diced - 4 cloves of garlic, finely diced - 200g (7 oz) feta, diced - 6 medium-sized potatoes, cut into wedges - 3 tbsp olive oil Method 1. Combine the beef mince, breadcrumbs, milk, dried oregano, egg, lemon zest, and a generous pinch of salt in a large bowl. 2. Finely chop half the parsley and add it to the mixture. 3. Add the finely diced onion and garlic to the bowl. 4. Mix thoroughly until the mixture is smooth and springy in texture. 5. Cut the feta into six equal pieces. 6. Divide the beef mixture into six portions. Roll each into a ball, flatten into a patty, and place a piece of feta in the centre. 7. Wrap the beef mixture around the feta, sealing it completely, and reshape into a patty. 8. Refrigerate the patties until you are ready to cook. 9. Preheat the oven to 190°C (375°F). 10. Slice the potatoes into wedges and place them on a large baking tray. 11. In a small bowl, mix the lemon juice, a teaspoon of oregano, a pinch of salt, olive oil, and 120ml (4 fl oz) water. Pour this mixture over the potatoes. 12. Toss the potatoes to coat them evenly. 13. Arrange the beef patties on top of the potatoes. 14. Bake for 45–50 minutes, or until the potatoes are golden and crispy and the patties are fully cooked. 15. Garnish with the remaining parsley and serve. #cooking #Recipe #food #beef

#ad 5 Cheese Jaffle with a Parmesan Crust Who doesn’t love a cheese jaffle (or toastie) but what makes it even better is a cheese jaffle with a layer of crispy pecorino and mozzarella on the outside! Made in partnership with @SunbeamAustraliaNZ’s Turbo Crunch Toastie Maker to help give it an extra crunch. Ingredients - 200g (7 oz) mozzarella, grated - 100g (3½ oz) Parmesan, grated - 100g (3½ oz) goat’s cheese - 100g (3½ oz) blue cheese - 100g (3½ oz) Manchego cheese - 2 spring onions, finely diced - 8 slices sandwich loaf bread Method 1. In a bowl, mix 100g (3½ oz) grated mozzarella with 50g (1¾ oz) grated Parmesan. Set this aside for the outside coating. 2. In a second bowl, combine the remaining mozzarella and Parmesan with the goat’s cheese, blue cheese, Manchego, and diced spring onions. Mix well to create the filling. 3. Preheat your toastie maker or sandwich press. Sprinkle a small handful of the reserved mozzarella-Parmesan mixture directly onto the hot surface of the toastie maker. 4. Place a slice of bread on top of the sprinkled cheese, pressing it lightly. Add a generous amount of the five-cheese filling onto the bread. Top with another slice of bread. 5. Sprinkle more of the reserved mozzarella-Parmesan mixture on top of the bread, then close the toastie maker. 6. Cook for 7–8 minutes, or until the bread is golden brown, crispy, and the cheese is melted to perfection. 7. Carefully remove the toastie, let it cool for a moment, then enjoy! #toastie #cheese #cooking

How much pasta should you be cooking? #food #pasta #foryou #viral #howto

Poutine 🇨🇦 Ingredients - 6 large russet potatoes - 1 tbsp vinegar - 50g (3½ tbsp) unsalted butter - 50g (¼ cup) flour - 300ml (1¼ cups) beef stock - 200g (7 oz) cheese curds - salt - oil for frying Method 1. Scrub the potatoes thoroughly, then slice them into 1cm (½-inch) thick sticks. Place the cut potatoes in a pot of cold water with a generous pinch of salt and 1 tablespoon of vinegar. Bring to a boil and cook until the potatoes are just tender but still hold their shape. 2. Drain the potatoes in a colander, then spread them out on a wire rack with a tray underneath to catch any excess water. Allow them to air dry for at least 30 minutes – the drier, the better for frying. 3. Heat your oil to 160°C (320°F). Fry the potatoes in batches until they’re a pale golden colour and the outsides are set. This fry is just to cook them lightly. Remove from the oil, place them back on the wire rack or tray, and let them cool for 35-40 minutes. 4. In a small saucepan over medium heat, melt the butter. Stir in the flour and whisk until the flour is fully absorbed. Gradually add the beef stock, about ¼ cup at a time, whisking continuously to avoid lumps. Bring the gravy to a simmer and cook until it thickens to your desired consistency. Season with salt to taste. 5. Heat the oil to 180°C (350°F). Fry the chips again for 7-10 minutes, or until they are golden brown and crispy. Remove from the oil, drain briefly, and season with salt. 6. Pile the hot fries onto a serving plate, top with cheese curds, and pour the warm gravy over everything. Serve immediately and enjoy! #cooking #chips #gravy

Smash Burger’s - what’s the best temperature to cook them at? ##cooking##burger##grill##food##foryou

Salmon Gravlax Ingredients - 1 side of salmon, skin on (you can use a smaller portion if needed, but ensure it has the skin) - 300g (10½ oz) cooking salt - 300g (10½ oz) sugar - 1 bunch fresh dill Method 1. In a bowl, mix together the salt and sugar. 2. On a tray, spread half of the salt and sugar mixture evenly. Place the salmon, skin side down, on top of the mixture. Cover the salmon with the remaining salt and sugar mix, ensuring it’s fully coated. Lay the dill on top of the salmon. 3. Place another tray on top of the salmon to weigh it down, then wrap everything tightly in cling film. 4. Place the tray in the fridge and allow the salmon to cure for 48 hours. 5. After 48 hours, remove the salmon from the fridge and rinse it well under cold water. Pat it very dry with paper towels. 6. Slice the salmon thinly, leaving the skin behind. Note: the tail end may be a little saltier as it is thinner than the rest of the fillet. 7. Any unsliced cured salmon will keep in the fridge for up to 2 weeks. #cooking #fish #seafood #bagels #fyp #viral

Beijing Beef 🥩 Ingredients: - 800g (1¾ lb) beef strips (beef fillet or any tender beef strips will work) - 2 tbsp Shaoxing cooking wine - 2 tbsp soy sauce - 1 red capsicum, diced - 1 brown onion, diced - 3 cloves garlic, finely diced - 3 tbsp oyster sauce - 2 tbsp black vinegar - 3 tbsp tomato sauce (ketchup) - 3 tsp sambal (chilli paste) - 200g (7 oz) cornflour (cornstarch) - 400ml (14 fl oz) beef tallow or neutral-flavoured oil - rice, to serve Method: 1. To marinate the beef, in a bowl mix the beef strips with the Shaoxing cooking wine and soy sauce. Stir well and set aside to marinate for 30 minutes to 1 hour. 2. In a small bowl, mix together the oyster sauce, black vinegar, tomato sauce, and sambal. Set aside. 3. Prep your ingredients - ensure all the vegetables are chopped and ready to go, and that the sauce is prepared. Cook your rice and keep it warm, as this dish comes together quickly once you start cooking. 4. Heat the oil in a wok to 180°C (350°F). Dust the marinated beef strips in cornflour, shaking off any excess. Fry the beef in batches for a few minutes until crispy. Remove the beef from the oil and set it aside. Drain 99% of the oil from the wok (you can store it in an airtight container in the fridge for future use). 5. Return the wok to high heat and add the diced onion and capsicum. Sauté for 2-3 minutes until they just start to soften. Add the diced garlic and toss everything well. 6. Add the crispy beef back into the wok, followed by the prepared sauce. Stir-fry everything over high heat for 2-3 minutes, ensuring the beef is well coated. 7. Serve the beef hot with steamed rice and wok-fried greens. Enjoy! #beef #cooking #wok #Recipe #food #peppers #onions #DinnerIdeas #recipe