Chicken Caesar Salad with @lilydalechicken Andy Cooks 2024-10-21 | Since Babe asked for a really good Caesar salad, I thought I better elevate it slightly from my usual recipe. This time I’ve used premium free range chicken thigh fillets from @lilydalechicken and made a chicken ballotine stuffed with a chicken mousse and served with dressed baby gem, parmesan cream and one large crouton. Recipe below. Enjoy!Chicken Caesar SaladIngredients- 1 pack of 4 Lilydale Free Range Chicken Thigh Fillets- 1 egg- 6 anchovies- 210ml (1 cup) cream- 60g (2 oz) Parmesan cheese, plus extra for serving- 1 clove garlic- 1 small baguette, 10cm (4 inches) long- 60ml (¼ cup) extra virgin olive oil (EVOO)- juice of 1 lemon- 2 tsp Dijon mustard- 30g (1 oz) butter- 2 heads baby gem lettuce, leaves picked and washed- salt, to tasteMethord1. Start by making the chicken and anchovy mousse. Take 2 of the chicken thighs and the anchovies, and add them to a food processor along with 1 egg and 3g of salt. Blend for 1 minute, then add 60ml (4 tablespoons) of cream and blend again for another minute until smooth. Transfer the chicken mousse into a piping bag.2. Take the remaining 2 chicken thighs and pound them flat using a meat mallet, being careful to keep them intact. Season lightly with salt on both sides. Working with one thigh at a time, place them smooth side down onto cling film (plastic wrap). Pipe 3 lines of the chicken mousse into the centre of each thigh, just enough to fill the thigh once rolled.3. Carefully bring the cling film up and over the mousse to completely cover it with the flattened chicken thigh. Roll tightly by holding both ends of the cling film and rolling the ballotine away from you. Tie the ends securely. Place the chicken ballotine into a vacuum-sealed bag (or seal tightly using a zip-lock bag, removing as much air as possible).4. Cook the chicken ballotine in a water bath (sous-vide) at 65°C (150°F) for 2 hours.5. Add 150ml (½ cup) cream and 50g (1¾ oz) of finely grated Parmesan to a small pot, along with 1 clove of garlic, finely grated. Place over low heat, stirring often, until the cheese has completely melted. Blend with a stick blender, season with a pinch of salt, then pass the mixture through a sieve. Set aside to cool to room temperature.6. Slice the baguette into 10cm (4 inch) long pieces, then cut lengthways into slices 4mm (⅛ inch) thick. Rub with olive oil and season with salt on both sides. Place on a baking tray, cover with another tray, and bake at 180°C (350°F) for 20 minutes, flipping halfway through. You want the croutons golden brown and perfectly crisp.7. Add 50ml (3 tablespoons) of olive oil, the juice of 1 lemon, and 2 teaspoons of Dijon mustard with a pinch of salt into a jar. Shake well to combine.8. Once the chicken ballotine has finished cooking, remove it from the vacuum bag and pat dry. Heat some olive oil in a pan, and once hot, sear the ballotine on all sides, finishing with foamy butter. Let it rest for 5 minutes before carving.9. Place 2 tablespoons of the Parmesan cream in the centre of each plate. Dress the washed baby gem leaves with the Dijon dressing and arrange on one side of the plate. Place the crouton in the centre over the cream.10. Slice the chicken ballotine by removing the ends and cutting at an angle. Place the slices on top of the crouton.11. Grate some fresh Parmesan over the baby gem lettuce and serve. Enjoy!
Short ribs are delicious—but do you know which part of the cow they come from? Andy Cooks 2024-10-19 | ...
Short Ribs Anyone Can Master - Easy, Medium, Hard Andy Cooks 2024-10-19 | Beef short ribs are some of the best cuts for fall apart, tender meat and they’re easier to cook than you think. Here’s three recipes for three levels of home cooking; galbi, braised red wine and smoked, Texas style. Enjoy. RECIPES:Korean Beef Short Ribs - andy-cooks.com/blogs/recipes/korean-beef-short-ribs-galbiRed wine braised beef short ribs - andy-cooks.com/blogs/recipes/red-wine-braised-short-ribsTexas Style Smoked Beef Short Ribs - andy-cooks.com/blogs/recipes/texas-style-beef-short-ribsMY PRODUCTS: bit.ly/AndyCooksEssentialsMY COOKBOOK: bit.ly/3WVoXANTimestamps:00:00 Intro00:43 Galbi05:39 Braised13:04 Smoked19:41 OutroFOLLOW ME:Instagram: instagram.com/andyhearndenTikTok: tiktok.com/@andy_cooksFacebook: facebook.com/andy.h.cooksWebsite with all my recipes: andy-cooks.comDirector, Chef and Host: AndyVideographer, Editor: Mitch HendersonProduction Manager: Dazz BraeckmansEditor: Caleb Dawkins
Meals from trimming V1 Pad Krapao Andy Cooks 2024-10-19 | Pad KrapaoIngredients:- 500g finely diced beef or beef mince (80/20) (approx. 1 lb)- 4 cloves garlic, peeled- 2 bird’s eye chillies- 1 large red chilli- 1 bunch holy basil (Thai basil or sweet basil can be used as alternatives)- 1 lime- 3 tbsp fish sauce- 2 tsp sugar- oil for frying (beef tallow or any neutral-flavoured oil will work)- 4 eggs- steamed jasmine rice, to serveMethod:1. Using a mortar and pestle, crush the garlic, 2 bird’s eye chillies, and the large red chilli (diced). Pound into a paste—it can remain a little chunky.2. To make the Prik Nam ****dipping sauce, mix together the lime juice, 2 bird’s eye chillies (finely sliced), 1 tablespoon fish sauce, and ½ teaspoon sugar. Set aside for later.3. Heat a wok or large frying pan over high heat. Once hot, add 1 tablespoon of oil. When the oil is hot, add the beef and stir-fry for 2-3 minutes.4. Add the chilli-garlic paste to the beef, stir quickly, then add the fish sauce and sugar. Continue to cook for another 2 minutes, adding water 1 tablespoon at a time if the mixture begins to dry out. You’re not making a wet stir-fry, but the beef should be nicely coated in sauce.5. In the last 30 seconds of cooking, add the basil and toss. Then remove from the wok.6. Serve the beef alongside steamed jasmine rice, with the Prik Nam dipping sauce and a crispy fried egg on top.#cooking #food #andycooks #recipes #shortsvideo #shorts
Huevos Divorciados 🍳 Andy Cooks 2024-10-16 | Huevos DivorciadosIngredients:- 8 corn tortillas- 8 eggs, fried- 4 tomatoes, cut in half- 3 white onions, peeled and halved- 3 cloves garlic, peeled and crushed- 3 dried pasilla chillies, deseeded- 700g (24.6 oz) tin of tomatillos- 1 jalapeño- 1 bunch of coriander (cilantro)- juice of 1 lime- 120g (4.2 oz) pinto beans, soaked overnight- 1 bay leaf- salt to tasteMethod:1. For the salsa roja, add the tomatoes, two of the onion halves, and the garlic to a dry pan over high heat. In a separate pan, toast the chillies for 1–2 minutes until fragrant, then place them in a jar and cover with boiling water to soak.2. Once the tomatoes, onions, and garlic have a nice dark char, transfer them to a food processor. Add the soaked chillies along with the water they were soaked in. Blitz to your desired consistency—I prefer it a little chunky. Season with salt, and set aside.3. For the salsa verde, drain the tomatillos and place them in a blender with the jalapeño, 80% of the coriander (saving some for garnish), the lime juice, and a pinch of salt. Blend to your desired consistency, then refrigerate both salsas until ready to use.4. To cook the beans, place the soaked beans in a pressure cooker or pot along with the remaining onion half, bay leaf, and a big pinch of salt. Cook in the pressure cooker for 25 minutes, or simmer in a regular pot on low for about 1.5 hours, until tender. Once cooked, mash the beans with a potato masher and adjust the seasoning if necessary.5. Toast your tortillas in a hot, dry pan, and fry the eggs. Place the tortillas on plates, top each with a fried egg, and surround each egg with the two different salsas. Serve with some mashed beans on the side and garnish with fresh coriander. Enjoy!
How to fix split hollandaise - technique Tuesday  Andy Cooks 2024-10-15 | How to fix split hollandaise or béarnaise sauce#cooking #andycooks #howto #fixit
Jambalaya 🍤 Andy Cooks 2024-10-14 | JambalayaServes: 6Prep time: 30 minCook time: 45 minIngredients:- 3 smoked sausages, sliced- 3 tbsp (45ml) olive oil- 4 chicken thighs, sliced- 1 brown onion, diced- 1 yellow capsicum (bell pepper), diced- 1 green capsicum (bell pepper), diced- 2 sticks celery, diced- 1 jalapeño, diced- 4 cloves garlic, finely diced- 8 sprigs thyme, finely sliced- 1 bay leaf- 2 tbsp Cajun seasoning- 1 tin crushed tomatoes (400g / 14oz)- 740ml (3 cups) chicken stock- 300g (1 ½ cups) uncooked long grain rice- 24 large prawns (shrimp), peeled and deveined- 3 spring onions, finely sliced- salt, to tasteMethod:1. Place a large pan with a lid over medium-high heat. Add the olive oil, and once hot, add the sliced sausage. Sauté for 3-4 minutes.2. Add the sliced chicken thighs and continue to cook, stirring often, for another 4-5 minutes. Then, add the diced onion and cook for 2 more minutes.3. Next, add the yellow capsicum, green capsicum, celery, jalapeño, and garlic. Season with a pinch of salt and sauté for another 3-4 minutes. Add the chopped thyme, bay leaf, Cajun seasoning, and crushed tomatoes. Stir well.4. Pour in the chicken stock and bring the mixture to a light simmer, stirring well. Once simmering, sprinkle the rice evenly across the surface of the pan and gently stir to ensure it’s distributed evenly. Cover the pan with a lid and reduce the heat to low.5. Cook the rice for 20 minutes. Then, lift the lid and add the prawns to the top. Continue cooking on low for another 7 minutes until the prawns are fully cooked.6. Check if the rice is fully cooked by testing a grain. Once done, carefully stir the prawns through the rice.7. Garnish with the sliced spring onions, serve, and enjoy!#shorts #cooking #food #seafood #chicken
What Makes A Chef’s Sauce So Good? Homemade Stocks & Broths Andy Cooks 2024-10-12 | Every avid home cook can take their skills to the next level by making their own stocks and bone broths. Then, you can turn them into gravy and classic restaurant sauces like demi-glace, bordelaise or the good old pan sauce. Enjoy!MY PRODUCTS: bit.ly/3U3ljCxMY COOKBOOK: bit.ly/3WVoXANRECIPES:Beef stock: andy-cooks.com/blogs/recipes/beef-stockChicken stock: andy-cooks.com/blogs/recipes/dark-chicken-stockDemi-glace: andy-cooks.com/blogs/recipes/modern-demi-glaceBordelaise sauce: andy-cooks.com/blogs/recipes/bordelaise-sauceGravy: andy-cooks.com/blogs/recipes/classic-gravyFOLLOW ME:Instagram: instagram.com/andyhearndenTikTok: tiktok.com/@andy_cooksFacebook: facebook.com/andy.h.cooksWebsite with all my recipes: andy-cooks.comTimestamps:00:00 Intro00:29 Beef Stock09:02 Chicken Stock12:13 Bone Broth13:35 Demi-glace15:52 Bordelaise Sauce21:48 Pan Sauce23:27 Gravy29:01 OutroDirector, Chef and Host: AndyVideographer, Editor: Mitch HendersonProduction Manager: Dazz BraeckmansEditor: Caleb Dawkins
Balkan Burger - Pljeskavica Andy Cooks 2024-10-12 | Balkan Burger - Pljeskavica Makes 6 Ingredients:- 500g (1 lb 2 oz) lamb mince- 500g (1 lb 2 oz) 80/20 beef mince- 1 brown onion, grated- 3 cloves garlic, minced- 2 tbsp paprika- 1 tsp baking powder- 2 tbsp salt- 1 tsp black pepper- 100ml (3½ fl oz) soda water- 3 red capsicums (bell peppers)- 1 eggplant (Aubergine**)**- 1 red chilli- 20ml (4 tsp) olive oil- 20ml (4 tsp) white vinegar- 100g (3½ oz) feta cheese- 250ml (9 fl oz) sour cream- 125 g (4½ oz) cream cheese- 1 white onion, sliced- 6 white bap rollsMethod:1. To make the burger patties, mix together the lamb mince, beef mince, grated onion, minced garlic, paprika, baking powder, 2 tablespoons of salt, black pepper, and soda water. Mix with your hands for 5-6 minutes, then refrigerate for 1 hour. After chilling, form the mixture into six equal patties, roughly 165g each (about the size of a teacup saucer).2. To make the Ajvar (red pepper sauce), drizzle the capsicums, eggplant, and red chilli with olive oil, and roast them in a 200°C (390°F) oven for 15 minutes. Remove from the oven, place in a bowl, and cover with a lid to steam for another 15 minutes.3. Peel the skins from the vegetables and remove the seeds from the capsicums. Place the vegetables in a blender with a pinch of salt, the remaining olive oil, and the white vinegar. Blend until smooth and set aside.4. To make the Kajmak (soft cheese spread), mix together the sour cream, cream cheese, and feta until smooth.5. When ready to cook, pan-fry the burger patties for 4-5 minutes on each side until golden brown and cooked through. Toast the bap rolls in the same pan.6. To assemble the burger, spread some Ajvar on the bottom bun and Kajmak on the top bun. Place the cooked burger patty on the bottom bun, top with sliced white onions, and close with the top bun.#burger #shorts #shortsfeed #recipe #food
The spice bag 🇮🇪 Andy Cooks 2024-10-10 | No recipe for this one as i don't recommend you make this one at home. some things are just better eaten out. #cooking #andycooks #food #recipe #chicken #shorts #shortsvideo
Lamb Birria Pie for Babe with @SunbeamAustraliaNZ Andy Cooks 2024-10-09 | Decided to turn birria tacos into a pie because Babe couldn’t make up her mind. The pastry was made from cornmeal, then filled with lamb birria and brushed with birria stew which adds extra flavour (and colour) to the pie. Made using @SunbeamAustraliaNZ Pie Maker which has a nice deep dish so you can get plenty of filling there.Lamb Birria PieServes: 4Prep time: 50 min Cook time: 2 hours Ingredients:- 1kg (2.2 lbs) lamb shanks- 3 dried Ancho chillies, seeds removed and cut- 2 dried Guajillo chillies, seeds removed and cut- 1 dried chipotle chilli- 2 plum tomatoes- 2 white onions, diced- 3 cloves garlic- 2 tbsp peanut oil- 1 cinnamon stick- 1 bay leaf- 4 peppercorns- 1 whole clove- ½ tsp cumin seeds- ½ tsp dried thyme- ½ tsp dried oregano- 25ml (1 oz) apple cider vinegar- 250ml (8.5 fl oz) chicken stock- 250g (2 cups) bread flour- 130g (1 cup) stone-ground cornmeal- 1 tsp salt- ½ tsp sugar- 200g (7 oz) lard- 200g (7 oz) grated mozzarella cheeseMethod:1. Start by cutting and deseeding the dried chilies. Toast them in a dry pan over medium heat for 2-3 minutes. After toasting, add the chicken stock. Once it begins to simmer, turn off the heat and let the chilies soak for 10 minutes.2. Add the soaked chilies, chicken stock, 1 diced onion, tomatoes, garlic, clove, oregano, thyme, peppercorns, and vinegar to a blender. Blend until smooth.3. In a pressure cooker (or large Dutch oven), heat the peanut oil over high heat. Season the lamb shanks with salt, then brown them on all sides. Once browned, add the chilli paste from the blender along with the bay leaf and cinnamon stick.4. Cook the lamb for 1 hour if using the pressure cooker OR Simmer the lamb for about 3 hours, covered if using a Dutch oven. 5. Once cooked, let the lamb rest for 30 minutes. Skim and reserve some of the fat from the top of the sauce for later use. Shred the lamb and stir it into most of the remaining sauce. Allow to cool to room temp. 6. To prepare the pastry, in a bowl combine the flour, cornmeal, salt, and sugar. Add the cold lard and rub it into the flour mixture using your fingers until it resembles sand. Gradually add 100ml (3.5 fl oz) of ice-cold water and knead the dough for 4-5 minutes until it comes together. Wrap the dough in cling film and refrigerate for 2 hours.7. When ready to cook, preheat your pie maker. Roll out the pastry to about 4 mm thick (1/6 inch), then cut out four bases and four tops for the pies.8. Brush the pie maker with the reserved fat. Place the pastry bases into the pie maker and press them down. Fill each pie with the shredded lamb, grated mozzarella, and a bit of diced onion.9. Place the pastry lids on top, brush them with more of the reserved fat, and close the pie maker. Bake for 15 minutes or until golden brown.10. Remove the pies from the pie maker and brush them with more of the fat. Let them cool for 10 minutes before serving. Enjoy!#cooking #lamb #pie #recipe
Lox bagel 🥯 (from scratch) Andy Cooks 2024-10-08 | Full recipes for each components in my last 3 shorts ✌️ #cooking #recipe #howto
Bagels 🥯 Andy Cooks 2024-10-07 | BagelsIngredients- 300ml (10 fl oz) warm water- 2 tbsp maple syrup- 7g (¼ oz) active dry yeast- 6g (1 tsp) salt (plus 10g for the pot of water)- 440g (15½ oz) bread flour, plus extra for dusting- everything bagel seasoning for the topsMethod1. In the bowl of a stand mixer with the dough hook attachment (or using your hands if you don’t have a mixer), mix together the warm water, 1 tablespoon of maple syrup, and yeast. Let it sit for a few minutes until the yeast is activated and foamy.2. Turn the mixer to low speed and slowly pour in the flour.3. Mix on low for 8 minutes, or until the dough is smooth and elastic.4. Add the 6g of salt and mix again for 2 minutes.5. Turn the dough out onto a lightly floured surface and fold it a couple of times. Dust a mixing bowl with flour, place the dough in it, cover with a tea towel, and let it rest for 1 hour or until it’s doubled in size.6. Preheat the oven to 220°C (430°F).7. Turn the dough out and stretch it into a roughly rectangular shape. Cut it into 6 even logs, then shape each log into a bagel, pressing the ends together firmly so they don’t unravel. Let them rest for 10 minutes.8. Bring a large pot of water to the boil and add 10g of salt along with the second tablespoon of maple syrup.9. Gently simmer each bagel for 1–2 minutes on one side, then flip and simmer for another minute.10. Remove the bagels from the water and immediately dip them into the everything bagel seasoning.11. Place the bagels onto a baking tray and bake in the preheated oven for 20–25 minutes, until golden brown.12. Let the bagels cool for 30 minutes before enjoying.#cooking #bagel #recipe #howto #food
Homemade cream cheese Y/N? Andy Cooks 2024-10-06 | Homemade Cream CheeseIngredients- 2L(3½ pints) full-fat milk- 600ml (20 fl oz) buttermilk- 80ml (2¾ fl oz) fresh lemon juice- salt to tasteMethod1. Add the milk and buttermilk to a large pot and heat over medium, stirring every 2–3 minutes to prevent it from catching.2. Once the milk is almost boiling, turn off the heat and add the lemon juice. Stir gently, then leave it to sit for 10 minutes.3. Carefully lift the curds from the whey and place them into a strainer lined with cheesecloth.4. Squeeze out as much whey as possible, then transfer the cheese to a food processor. Add a pinch of salt and blend until smooth.5. Place the cream cheese in an airtight container and refrigerate. Once it's completely cold, it’s ready to enjoy.6. The cream cheese will keep in the fridge for up to 1 week.#cooking #cheese #bagel #recipe
Cook Pad See Ew With Me In Real Time Andy Cooks 2024-10-05 | This sweet and savoury Thai stir fried noodles recipe is one of the easiest, at-home dishes and you might even be able to cook it faster than me. Follow along in real time and let’s cook Pad See Ew together. PRODUCTS: bit.ly/AndyCooksEssentialsCOOKBOOK: bit.ly/3WVoXANRECIPE: andy-cooks.com/blogs/recipes/pad-see-ewIngredients- 2 tbsp light soy sauce- 3 tbsp oyster sauce- 2 tbsp dark soy sauce- 10 dashes Maggi seasoning- ½ tsp ground white pepper- 1 tsp sugar- 4 tbsp white vinegar- 4 bird's eye chillies, finely sliced- 4 chicken thighs, skin off, thinly sliced- 6 cloves garlic, finely minced- 1 bunch choi sum, cut into 2.5cm (1 inch) pieces, washed well- 1 packet fresh wide rice noodles (suitable for stir-fry)- 4 eggs- peanut oil for cookingMethod1. To make the Prik Nam, simply mix together the white vinegar, sliced chillies, 2 cloves of finely grated garlic, and ½ teaspoon of sugar. Set aside.2. For the stir-fry sauce, mix together the light soy sauce, oyster sauce, dark soy sauce, and Maggi seasoning. Set aside until ready to use.3. To marinate the chicken, add the sliced chicken thighs to a bowl with 1 tablespoon of cooking oil and 1 tablespoon of the stir-fry sauce. Mix well and set aside.4. Make sure all your ingredients are ready before cooking: the sauces are prepared, the chicken is marinated, the vegetables are cut and washed, the garlic is minced, and the noodles are separated.5. Once ready, heat your wok over high heat and add 2 tablespoons of peanut oil.6. Working in 1–2 portions at a time, add the marinated chicken and stir-fry for 2–3 minutes, moving it often. Then add 1 egg per portion and stir through the chicken.7. Add the choi sum and toss for 20 seconds before adding the garlic and white pepper. Continue cooking for 2 minutes.8. Add the rice noodles, a pinch of sugar, and a little more oil if needed. Toss and fry the noodles for 2 minutes.9. Pour the stir-fry sauce around the outside of the wok and toss the noodles well to coat.10. Cook for 2 more minutes, then serve with Prik Nam on the side.Timestamps:00:00 Intro00:45 Ingredients02:29 Prep07:39 Chicken09:32 Noodles15:26 Finishing Prep17:26 Sauces19:26 Cook Up31:10 OutroFOLLOW ME:Instagram: instagram.com/andyhearndenTikTok: tiktok.com/@andy_cooksFacebook: facebook.com/andy.h.cooksWebsite with all my recipes: andy-cooks.comDirector, Chef and Host: AndyVideographer, Editor: Mitch HendersonProduction Manager: Dazz BraeckmansEditor: Caleb Dawkins
Salmon Gravlax - only 4 ingredients Andy Cooks 2024-10-05 | Salmon GravlaxIngredients- 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 dillMethod1. 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 #food #bagels
Sweetwater noodles 🍜 #shorts Andy Cooks 2024-10-03 | Sweet Water NoodlesThanks to @ChineseCookingDemystified for the recipe inspoIngredients- 400g (14 oz) 00 flour- 200ml (7 fl oz) cold water- 8g (1½ tsp) salt- 100ml (3½ fl oz) soy sauce- 25g (1 oz) brown sugar- 1 star anise- 1 cinnamon stick- 1 black cardamom pod- 2 tbsp Korean chilli flakes- 50ml (1¾ fl oz) peanut oil- 2 tbsp crispy chilli oil- 1 tbsp Szechuan peppercorns, lightly pounded- 100g (3½ oz) roasted peanuts, crushed- 1 tsp MSG (optional)- 1 tsp sugar- extra Szechuan peppercorns, poundedMethod1. To make the noodles, add the flour, 8g of salt, and 200ml cold water to a bowl and mix. Once the dough forms a shaggy mass, turn it out onto a lightly floured surface and knead for 2 minutes.2. After kneading, let the dough rest under a damp cloth for 15 minutes. Then roll the dough out and fold it like a letter. Repeat the rolling and folding process twice more, then rest the dough for another 15 minutes.3. After resting, knead the dough for another 2 minutes, then repeat the rolling and folding process. Rest for 15 minutes and fold twice more.4. After 4 rounds of resting and folding, roll the dough out to 5mm (¼ inch) thick. Cut the dough into 5mm wide strips, so the noodles are 5mm by 5mm. Dust them lightly with flour.5. To make the sweet water sauce, add the soy sauce, brown sugar, star anise, cinnamon stick, and black cardamom to a pot. Bring to a simmer, reduce by one-third, strain, and cool. Set aside.6. For the chilli oil, place the Korean chilli flakes in a heatproof bowl. Heat the peanut oil until it just starts to smoke, then pour it over the chilli flakes. Stir in the crispy chilli oil and mix well.7. When ready to serve, have all your ingredients prepared: sweet water sauce, chilli oil, crushed peanuts, MSG, sugar, and crushed Szechuan peppercorns.8. Bring a large pot of water to the boil and blanch the noodles for 3-4 minutes. Place one portion of noodles into a small bowl and add ¼ teaspoon Szechuan peppercorns, 2 teaspoons crushed peanuts, ¼ teaspoon MSG, ¼ teaspoon sugar, 3 teaspoons sweet water sauce, and 2 teaspoons chilli oil.9. Mix well, and it’s ready to serve!
Cannoli fail …  Andy Cooks 2024-10-02 | Keep an eye out for round two. My pastry skills definitely need some work, but I'm determined to get these delicious morsels right.
Jam doughnuts 🍩 Andy Cooks 2024-09-30 | Jam DoughnutsServes: 10Prep time: 2 hoursCook time: 20minIngredients- 60ml (¼ cup) milk- 4g (1 tsp) active dry yeast- 50g (¼ cup) sugar- 6g (1 tsp) salt- 6 large eggs, room temperature- 560g (4½ cups) plain flour (all-purpose), plus extra for dusting- 220g (1 cup) unsalted butter, room temperature- 1 jar of jam (your choice)- 100g (½ cup) sugar- ½ tsp cinnamon- oil for frying (I use peanut oil, but be cautious of allergies)Method1. In the bowl of a stand mixer, add the milk, yeast, 50g sugar, salt, eggs, and flour. Attach the dough hook and mix on low for 7-8 minutes until the dough comes together.2. Scrape down the sides of the bowl, then continue mixing on low while adding the butter, 2 tablespoons at a time. Wait until each piece of butter is fully absorbed before adding the next.3. Once the dough is smooth and ready, transfer it to a well-floured surface and form it into a ball. Place it back into a greased bowl, cover with plastic wrap, and leave it to rise until it doubles in size. This may take 2-4 hours, depending on the temperature of your kitchen.4. Cut 10 pieces of greaseproof paper, roughly 10cm x 10cm (4in x 4in), and set them aside.5. Turn the dough onto a well-floured surface and carefully roll it out to a thickness of about 2.5cm (1 inch).6. Using a cookie cutter 8-10 cm (3-4 inches) in diameter, cut out rounds of dough. Place each round onto a piece of greaseproof paper. Transfer the dough circles to an airtight container and let them prove for another hour.7. Gather any leftover dough scraps and re-roll them if desired, but note that these won’t be as perfect as the initial doughnuts.8. Preheat your oil to 160°C (320°F). In a bowl, mix together the 100g of sugar and the cinnamon. Also, prepare your jam by placing it in a piping bag.9. Once the doughnuts have proved, carefully lower them into the hot oil, peeling off the greaseproof paper. Don’t overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown.10. Remove the doughnuts from the oil and drain them well. Roll them in the cinnamon sugar mixture until fully coated.11. Let the doughnuts cool for 20 minutes before cutting a small hole in the top of each. Insert the piping bag as far as possible and fill each doughnut generously with jam.12. Serve warm for the best experience.#cooking #jam #howto #recipe
Dont Cook Chicken Until You Watch This Video Andy Cooks 2024-09-28 | Your home cooked chicken will never be dry again! Here are 12 different methods to cook chicken at home. Let me know what’s your favourite. PRODUCTS: bit.ly/AndyCooksEssentialsCOOKBOOK: bit.ly/3WVoXANRoast - andy-cooks.com/blogs/recipes/classic-roast-chickenSmoked - andy-cooks.com/blogs/recipes/smoked-chickenBeer can - andy-cooks.com/blogs/recipes/beer-can-chickenStir fry - andy-cooks.com/blogs/recipes/chicken-stir-frySpatchcock - andy-cooks.com/blogs/recipes/bbq-spatchcock-chickenPan fried - andy-cooks.com/blogs/recipes/pan-fried-chicken Grilled - andy-cooks.com/blogs/recipes/chicken-drumsticksShawarma style - andy-cooks.com/blogs/recipes/shawarma-style-chicken-thighsDEEP FRIED CHICKEN VIDEOSNashville Hot Chicken - youtu.be/FPZS0ZxGxU0?si=XF_5wH7B-nWOEUVdFried Chicken & Caviar - youtu.be/bxvoUkKtkzQ?si=bI__6n2R1xbtnOKDButtermilk Fried Chicken Sandwich - youtu.be/t29h_kzE380?si=2QkO-mqHnNhsmIJiKorean Fried Chicken - youtu.be/Ddwb9335Qdk?si=aNDc7Msd7_Yd96uAHonorary mention for Katelyn’s favourite, Brick Chicken - youtu.be/LmOiJyyg1ys?si=PO1ru3N9fC7uf42FFOLLOW ME:Instagram: instagram.com/andyhearndenTikTok: tiktok.com/@andy_cooksFacebook: facebook.com/andy.h.cooksWebsite with all my recipes: andy-cooks.comTimestamps:00:00 Intro00:27 Brine01:48 Roast07:18 Smoked10:13 Beer Can12:25 Stir Fry15:25 Poached16:56 Spatchcock19:26 Pan Fried22:07 Grilled25:00 Rotisserie28:01 Sous Vide30:22 Shawarma Style33:26 Air FryerDirector, Chef and Host: AndyVideographer, Editor: Mitch HendersonProduction Manager: Dazz BraeckmansEditor: Caleb Dawkins
Calzoni Fritti Andy Cooks 2024-09-28 | Calzoni FrittiIngredients- 500g (4 cups) 00 flour- 7g (2¼ tsp) dry active yeast- 8g (1½ tsp) sugar- 60g (2 oz) lard, room temperature- 10g (2 tsp) salt- 200g (7 oz) low-moisture mozzarella, diced- 150g (5 oz) leg ham, chopped- 10 large basil leaves- oil for frying (olive oil recommended)Method1. Start by adding 300ml (10 fl oz) of warm water to the bowl of a stand mixer along with the sugar and yeast. Mix for 2-3 minutes until the yeast dissolves. If you don’t have a stand mixer, you can do this in a large bowl with a spoon.2. Next, add the flour and mix on low speed until all the flour is absorbed and the dough comes together. This will take 3-4 minutes in a mixer or 5-6 minutes by hand.3. Add the room temperature lard and continue mixing on low. After 1 minute, add the salt, and continue mixing until the lard is completely absorbed into the dough.4. Remove the dough from the mixer and form it into a tight ball. Grease a bowl with olive oil, place the dough in it, cover with a tea towel, and set aside to rise for 1 hour, or until doubled in size.5. Once the dough has risen, remove it from the bowl and divide it into 4 equal pieces. Flatten each piece into a circle.6. Place some of the mozzarella, ham, and basil on the bottom half of each circle. Fold the top half over and crimp the edges tightly to seal.7. Preheat oil in a deep pan to roughly 160°C (320°F). Carefully lower each calzone into the oil, one at a time, and fry for 3-4 minutes on each side, or until they are a deep golden colour. I recommend olive oil for frying (not EVO) as it gives a great flavour, but you can use any frying oil you prefer.8. Remove the calzoni from the oil and place them on a wire rack to drain. Let them cool for 5 minutes before serving.#pizza #food #recipe #viral
Japanese Curry Bread (Kare Pan) Andy Cooks 2024-09-26 | Japanese Curry Bread (Kare Pan)Ingredients- 500g (1 lb) diced beef rump- 1 carrot, diced- 1 medium potato, diced- 1 brown onion, diced- ½ tbsp curry powder- 2 tbsp flour- 500ml (2 cups) beef stock- 30g (2 tbsp) oil- 3.5g (1 tsp) yeast- 200g (1½ cups) flour- 15g (1 tbsp) sugar- 8g (1½ tsp) salt- 2 eggs, beaten- 150g (1½ cups) panko breadcrumbsMethod1. Place the cubed beef, fat-side down, in a cold pan. Turn the heat to medium-high. Once most of the fat has rendered, flip the beef to brown all sides. Remove the beef from the pan, leaving the rendered fat in the pan.2. Turn the heat down to medium. Add the carrot, onion, and potato to the pan with a pinch of salt. Sauté for 5–6 minutes until the vegetables start to soften.3. Add the curry powder, a pinch of salt, and the flour. Stir everything together.4. Pour in the beef stock and stir until the sauce comes to a simmer and thickens. Ensure there are no lumps. Add the browned beef back to the pan, reduce the heat to low, and simmer for 35 minutes until the beef is tender.5. Remove the curry from the heat and spread it on a tray to cool completely in the fridge. The curry should be thick enough to stuff into the bread later—if it's too thin, it will be difficult to work with.6. In a large bowl, mix 120ml (½ cup) warm water with the yeast, sugar, and salt until dissolved. Add the flour and stir to bring the dough together.7. Once the dough comes together, turn it out onto a lightly floured surface. Knead for 6–7 minutes until smooth. The dough is high in moisture, so keep the surface well-dusted with flour to prevent sticking.8. Place the dough in a lightly oiled bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.9. Once risen, divide the dough into six equal pieces and shape each into a ball. Roll each ball out to the size of a teacup saucer.10. Place 2–3 tablespoons of the cooled curry mixture in the centre of each dough round. Fold the dough over like a taco, crimping the edges to seal. Repeat with the rest of the dough. Any leftover curry can be stored in the fridge and served over rice later.11. Dip each filled dough in the beaten eggs, then roll in panko breadcrumbs to coat completely. Place the breaded Kare pan on a tray dusted with extra breadcrumbs to prevent sticking.12. Heat a deep fryer or a large pot of oil to 165°C (325°F). Carefully fry the Kare pan for 10–12 minutes, turning occasionally, until golden brown all over.13. Serve and enjoy!
Coffee rub tomahawk with espresso bbq sauce @KitchenaidAustralia Semi Automatic Espresso Machine. Andy Cooks 2024-09-25 | @KitchenaidAustralia sent me their Semi Automatic Espresso Machine in cast iron black to match my black stand mixer. So, I thought I would test it out on a new recipe I’ve been wanting to make… but first coffee! Oh and did you know, it’s one of the quietest coffee machines on the market certified by Quiet Mark?#Kitchenaid #madewithkitchenaid #coffee #recipe #adCoffee Rub Tomahawk SteakIngredients- 1 tomahawk steak- 15g (1 tbsp) salt- 7.5g (½ tbsp) garlic powder- 7.5g (½ tbsp) black pepper- 7.5g (½ tbsp) paprika- 15g (1 tbsp) fine ground coffee- 15g (1 tbsp) neutral-flavoured oilMethod1. In a small bowl, mix together the salt, garlic powder, black pepper, paprika, and ground coffee.2. Rub the neutral-flavoured oil all over the tomahawk steak, then generously season it with the spice mix on all sides.3. Place the steak into a smoker or oven preheated to 140°C (285°F) and cook until the internal temperature reaches your preferred doneness. I pulled mine at 44°C (111°F) for rare.4. Once you’ve reached your desired internal temperature, remove the steak from the heat and let it rest for 5 minutes.5. Heat your barbecue or grill to a high temperature. Sear the steak on both sides until you get a good colour and char. Remove from the grill, rest for another 5 minutes, then slice and serve.Coffee BBQ sauce Ingredients- 120ml (½ cup) tomato ketchup- 20ml (1 tbsp) sherry vinegar (or apple cider vinegar)- 20ml (1 tbsp) honey- 20g (1 tbsp) brown sugar- 6 dashes Worcestershire sauce- 36ml (1 double shot) fresh espressoMethod1. Place all the ingredients into a saucepan and bring to a light simmer, stirring constantly.2. Lower the heat and cook for 6-7 minutes, stirring occasionally, until the sauce thickens slightly. It's ready to serve!
Quick Pickle Cucumber 🥒 Andy Cooks 2024-09-22 | Quick Pickle CucumberA simple pickling liquid you can use for any vegetable you like.Ingredients:- 150ml (5 fl oz) vinegar (any type you prefer)- 150ml (5 fl oz) water- 1 tbsp salt- 1 tbsp sugar- aromatics of your choice (I used dill, chilli flakes, and black peppercorns)- 1 cucumber, slicedMethod:1. Place the vinegar, water, sugar, and salt in a small saucepan and bring to a gentle simmer.2. Add your sliced vegetables to a clean jar along with any aromatics you've chosen. Pour the hot pickling liquid over the vegetables.3. Leave it to cool completely before sealing the jar. Your pickles are ready to eat once cooled and will keep in the fridge for up to six months.This method works well with cucumbers, cauliflower, courgettes (zucchini), radishes, and even watermelon rind. It’s an excellent way to preserve excess vegetables you have on hand.
The Best Ways To Reheat Your Favourite Foods Andy Cooks 2024-09-21 | There are so many variables when it comes to reheating food - temperature, time, which appliance, do you stop and stir halfway, is it going to explode in your microwave? Today we uncover the right way to reheat your favourite food and leftovers. You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.MY PRODUCTS: bit.ly/AndyCooksEssentialsMY COOKBOOK: bit.ly/3WVoXANFOLLOW ME:Instagram: instagram.com/andyhearndenTikTok: tiktok.com/@andy_cooksFacebook: facebook.com/andy.h.cooksWebsite with all my recipes: andy-cooks.comTimestamps:00:00 Intro00:33 Grilled Chicken01:46 Chups03:01 Steak04:44 My Products06:02 Fried Rice07:29 Roast Veggies08:40 Stir Fry11:13 Pizza13:37 Curry15:50 Smoked Meat19:16 Dumplings20:26 OutroDirector, Chef and Host: AndyVideographer, Editor: Mitch HendersonProduction Manager: Dazz BraeckmansEditor: Caleb Dawkins
Dinner ideas - Salisbury Steak Andy Cooks 2024-09-20 | Salisbury SteakServes: 4Prep time: 30 min Cook time: 30 min Ingredients- 700g (1½ lbs) beef mince- 100g (¾ cup) panko breadcrumbs- 50ml (3½ tbsp) milk- 1 onion, finely diced- 1 tbsp mustard- 6 dashes Maggi seasoning- 1 tbsp Worcestershire sauce- 1 onion, sliced (for the sauce)- 500g (1 lb) mushrooms, sliced- 4 cloves garlic, finely diced- 50g (3½ tbsp) butter- 50g (⅓ cup) flour- oil for cooking- 1L (4 cups) beef stock- salt and pepper- mashed potatoes and green beans, to serveMethod1. Preheat the oven to 200°C (400°F).2. To make the Salisbury steaks, add the panko breadcrumbs and milk to a bowl and mix until the milk is absorbed.3. Now add the beef, diced onion, mustard, Worcestershire sauce, 4g black pepper, 6g salt, Maggi seasoning, and garlic. Mix well until everything is combined.4. Divide the mixture into 4 portions, roughly 200g (7 oz) each, and shape them into large beef patties.5. Drizzle a little oil over the patties, place them on an oven tray, and roast for 15-18 minutes, or until almost cooked through.6. While the beef is in the oven, start the sauce. Heat a large frying pan over medium-high heat with a drizzle of oil. Add the sliced onions and sauté for 3-4 minutes until softened and starting to colour.7. Next, add the sliced mushrooms, season with a pinch of salt, and sauté until the mushrooms are browned.8. Add the butter to the pan. Once melted, sprinkle in the flour and stir. Feel free to add any cooking juices from the beef once it's cooked.9. Cook the flour for 3-4 minutes, then start adding the beef stock, a little at a time, stirring continuously to avoid lumps. Keep adding stock until the sauce reaches your desired consistency. I like my gravy relatively thick.10. Once the sauce is ready, add the steaks back to the pan with the sauce to reheat and finish cooking. Serve with mashed potatoes and green beans.#cooking #food #viral #beef #dinnerideas
Grilled Flatbread,whipped feta, blistered tomatoes using @KitchenaidAustralia Evergreen Stand Mixer Andy Cooks 2024-09-19 | You can’t deny that the Evergreen Stand Mixer is one good looking machine! And since the design is inspired by the outdoors with the dark green forest colour and the true walnut wood bowl, I thought I would cook this dish in the outdoor kitchen.Grilled Flatbread, Whipped Feta, Blistered TomatoesIngredients- 500g (4 cups) plain flour (all-purpose flour)- 360ml (1½ cups) warm water- 7g (2¼ tsp) dry active yeast- 3g (1 tsp) brown sugar- 5g (1 tsp) salt- olive oil- 180g (6 oz) feta cheese- 100g (⅓ cup) Greek yoghurt- 1 lemon, zested- 200g (7 oz) cherry tomatoes- 1 red chilli- small handful of basil leaves- salt and pepper, to tasteMethod1. Add the yeast, sugar, and warm water to the bowl of your stand mixer fitted with the dough hook attachment. Mix on low for 2 minutes to activate the yeast.2. Gradually add the flour and mix on medium-low (speed 2) for 3-4 minutes. Then add the salt and continue mixing for another 4-5 minutes until the dough is smooth.3. Remove the dough from the mixer and shape it into a tight ball on a clean surface. Place the dough in a greased bowl, cover with a tea towel, and leave in a warm spot for 1 hour, or until it has doubled in size.4. To make the whipped feta, add the feta, Greek yoghurt, lemon zest, a pinch of salt, and some ground black pepper to the bowl of your stand mixer with the whisk attachment. Whisk on medium speed for 2 minutes, slowly drizzling in about 2 tablespoons of olive oil. Continue whisking for another 3-4 minutes until creamy. Refrigerate until ready to serve.5. Heat a frying pan over high heat. In a bowl, toss the cherry tomatoes and whole chilli with a drizzle of olive oil and a pinch of salt.6. Once the pan is very hot, add the tomatoes and chilli. Cook for 2-3 minutes, allowing the tomatoes to blister and char slightly. Remove from the pan and let cool slightly.7. Once cool, remove the chilli, chop it finely, and mix it back into the tomatoes. Lightly crush some of the tomatoes as you stir the chilli into the mixture.8. Take the dough out of the bowl and place it on a greased surface. Cut it into six even pieces and shape each piece into a small ball. Cover with a tea towel and let the dough rest for 10 minutes.9. Use your hands to flatten the dough balls into flatbread shapes. Lightly brush each with olive oil and grill over medium heat for 3-4 minutes per side, until golden and cooked through.10. Serve the hot flatbread alongside the whipped feta, topped with the blistered tomatoes. Garnish with torn basil leaves and any other fresh herbs you have on hand.#Kitchenaid #madewithkitchenaid #outdoors #recipe
Coconut chilli chicken 🥥🌶️🍗 Andy Cooks 2024-09-18 | Coconut Chilli ChickenIngredients- 1 tin (400 ml) coconut cream- 1 tsp chilli powder- 2 tsp paprika- 1 tsp cumin- 1 tsp lemon myrtle (optional, or substitute with lemon zest)- 2 tsp salt- 4 garlic cloves, finely grated- thumb-sized piece of ginger, finely grated- zest of 1 lemon- 1 whole chicken, cut into quarters (drumsticks also work well)Method1. Mix all the ingredients for the marinade in a bowl. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for 4-6 hours to marinate.2. Grill the chicken over medium heat for 20-25 minutes, basting occasionally with any leftover marinade. Ensure the chicken is cooked through.3. Allow the chicken to rest for 5 minutes before serving. Enjoy!#shorts #shortsvideo #cooking #food #recipe #chickenrecipe
Toowoomba Pasta 🍝 a Korean favourite  Andy Cooks 2024-09-16 | Toowoomba PastaIngredients- 10 button mushrooms, sliced- 4 cloves garlic, finely grated- 3 spring onions, finely sliced, whites and greens kept separate- 50g (3.5 tbsp) butter- 1 packet dried linguine- 3 tbsp olive oil- salt, to taste- 24 prawns (or shrimp), peeled and deveined- ½ tbsp Gochugaru (Korean chilli flakes)- 50ml (3 tbsp) Soju (or dry white wine)- 250ml (1 cup) cream- 50g (⅓ cup) Parmesan cheese, gratedMethod1. Bring a large pot of salted water to a boil over high heat for the pasta.2. In a large frying pan or saucepan, heat the butter and 2 tablespoons of olive oil. Once the butter has melted, add the grated garlic, mushrooms, and a pinch of salt. Sauté for 1–2 minutes, until the mushrooms soften.3. Add the prawns along with the remaining tablespoon of olive oil. Stir well, then add the Gochugaru and stir again to combine.4. After 1 minute, add the white part of the spring onions and the Soju (or white wine). Continue to cook until the liquid has reduced by half.5. Stir in the cream and let it reduce for 1–2 minutes before adding the cooked linguine to the sauce.6. Finally, add the green part of the spring onions and the Parmesan cheese. Toss everything together to melt the cheese into the sauce.7. Serve the pasta with additional grated Parmesan cheese if desired.#cooking #andycooks #food #recipe #pasta #korea #viral #howto
Adana Kebab #shorts Andy Cooks 2024-09-15 | Adana KebabIngredients- 1.2kg (2.6 lbs) lamb with fat (rump used here)- 7 red bullhorn peppers- 1 tbsp paprika- 1 tbsp sea salt- 1 large onion, finely sliced- 3 tomatoes, sliced- 1 lemon- handful of flat-leaf parsley leaves- 1 tsp sumac- 3 tbsp olive oil- 6 flatbreadsMethod1. Finely dice and then mince the lamb by hand. Hand-mincing is important as it helps maintain the texture; using a mincer can affect the consistency. Aim for a sticky mixture that still has some texture.2. Finely dice 1 of the bullhorn peppers and squeeze out any excess moisture.3. Season the lamb with sea salt, paprika, and the diced red pepper. Mix well to combine.4. With damp hands, spread about 200g (7oz) of the lamb mixture evenly across large flat skewers. Flat, wide skewers work best, as round ones may cause the lamb to fall off during cooking.5. To prepare the salad, combine the sliced onion, tomatoes, parsley, and lemon juice in a bowl. Add a pinch of salt, olive oil, and sumac, then mix well.6. Grill the kebabs and the remaining bullhorn peppers over charcoal, flipping every 2-3 minutes, until they develop a nice colour and the meat is cooked through. In the last minute of cooking, heat the flatbreads over the charcoal.7. Serve the grilled kebabs with the side salad, a grilled pepper, and a warm flatbread.#cooking #lamb #recipe #food #viral #howto
This Sicilian Street Food Is 1000 Years Old - Arancini Andy Cooks 2024-09-14 | Inspired by my recent trip to Sicily, I decided to come home and make three versions of this incredible street food. My first product drop is here! Shop the Andy Cooks Essential Collection - bit.ly/AndyCooksEssentialsYou can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.RECIPES:Arancini Ragu e Piselli - andy-cooks.com/blogs/recipes/arancini-ragu-e-piselliArancini alla Norma - andy-cooks.com/blogs/recipes/arancini-alla-normaArancini Pistachio - andy-cooks.com/blogs/recipes/arancini-pistachioFOLLOW ME:Instagram: instagram.com/andyhearndenTikTok: tiktok.com/@andy_cooksFacebook: facebook.com/andy.h.cooksWebsite with all my recipes: andy-cooks.comTimestamps:00:00 Intro01:10 Rice03:55 Products05:04 Ragu08:32 Arancini alla norma11:13 Pistachio and Mortadella11:39 Assembly15:22 Crumbing16:49 Frying18:04 OutroDirector, Chef and Host: AndyVideographer, Editor: Mitch HendersonProduction Manager: Dazz BraeckmansEditor: Caleb Dawkins
Is Bún bò Huế better then Pho? 🍲 #shorts Andy Cooks 2024-09-11 | Bún bò HuếIngredients- 3 beef short ribs- 2 kg (4.4 lbs) beef bones- 1 pork knuckle- 2 pigs' trotters- 6 sticks lemongrass, cut into 5 cm (2-inch) pieces- 1 piece ginger, thickly sliced- 1 brown onion, peeled- 5 shallots, peeled- 180 ml (¾ cup) fish sauce- 1 tbsp fermented shrimp paste- 3 pieces rock sugar- 1 tsp salt- 1 tbsp chicken bouillon- 5 tbsp peanut oil- 1 tbsp annatto seeds- 2 tbsp ground chilli (use less if you prefer it milder)- 1 head garlic, peeled and finely diced- 2 shallots, finely diced- 3 sticks lemongrass, finely diced- 1 packet Bun Bo Hue noodles (round rice noodles)- 1 packet bean sprouts- 1 bunch coriander- 1 bunch Vietnamese mint (rau răm)- 4 limesMethod1. Add the beef and pork bones to a large pot and cover with cold water. Bring to a simmer and cook for 20 minutes, skimming off any scum that rises to the surface.2. While the bones are simmering, heat the peanut oil in a saucepan over medium-low heat. Add the annatto seeds and ground chilli, stirring frequently for 7–8 minutes, until the oil turns a deep red. Strain the oil, discarding the seeds, and set aside.3. Drain and discard the water from the bones. Rinse the bones thoroughly, clean the pot, and add the bones back in. Cover with fresh water.4. Add the lemongrass sticks, ginger, whole onion, whole peeled shallots, fish sauce, fermented shrimp paste, rock sugar, salt, and chicken bouillon to the pot. Bring to a simmer.5. In a separate pan, heat the reserved annatto oil over medium heat. Add the diced shallots, lemongrass, and garlic, sautéing for 4–5 minutes. Once fragrant, transfer this mixture to the pot with the bones and other aromatics.6. Simmer the broth for 6 hours. After 3 hours, remove the pork knuckle and beef ribs from the pot. These will be sliced and served with the noodles. If you prefer your meat with a bit more chew, remove it after 1.5 hours instead.7. Cook the noodles according to the packet instructions (they usually take 20–25 minutes). Once cooked, drain them well and rinse under cold water to prevent overcooking.8. When ready to serve, briefly blanch some noodles in boiling water to reheat them. Place the noodles in a large bowl, top with slices of the cooked meat, and ladle over the hot, spicy broth. Garnish with coriander, Vietnamese mint, bean sprouts, and a wedge of lime.#cooking #food #recipe #noodles #rice
Pork belly wrapped spring onions Andy Cooks 2024-09-10 | simplicity at its finest. I had this on the stress of Sicily, I could smell it from blocks away I followed my nose to 3 guys grilling outside a butcher shop and it didn’t disappoint.
Fried Rice 3 ways Part 2 - Are These Countries Better Than The Last? Andy Cooks 2024-09-07 | You loved my last Fried Rice video, but there’s so many other varieties to share. Enjoy Part Two of my How to Cook Fried Rice series where I share Thailand’s Khao Pad Goong, Indonesia’s Nasi Goreng and the Philippines’ Sinangag aka garlic fried rice. Enjoy!You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.My Sambal Recipe - andy-cooks.com/blogs/recipes/sambal?_pos=1&_sid=e6e41994f&_ss=rRECIPESNasi Goreng - andy-cooks.com/blogs/recipes/nasi-goreng-1Khao Pad Goong - andy-cooks.com/blogs/recipes/khao-pad-goongSinangag - andy-cooks.com/blogs/recipes/sinangag-garlic-fried-riceMY COOKBOOK: bit.ly/3WVoXANFOLLOW ME:Instagram: instagram.com/andyhearndenTikTok: tiktok.com/@andy_cooksFacebook: facebook.com/andy.h.cooksWebsite with all my recipes: andy-cooks.comTimestamps:00:00 Intro00:18 Rice00:53 Indonesian Fried Rice - Nasi Goreng06:51 Thai Fried Rice - Khao Pad Goong10:27 Filipino Fried Rice - Sinangag13:44 Taste TestDirector, Chef and Host: AndyVideographer, Editor: Mitch HendersonProduction Manager: Dazz BraeckmansEditor: Caleb Dawkins
Lamb Börek Andy Cooks 2024-09-07 | Lamb BörekIngredients- 1 kg (2.2 lbs) lamb mince- 2 brown onions, diced- 4 cloves garlic, finely crushed- 60g (2 oz) currants- 100g (3.5 oz) pine nuts- 1 tbsp cumin- 1 tsp cinnamon- 1 tsp coriander powder- 1 tsp ground allspice- 1 tin crushed tomatoes- 100g (3.5 oz) yoghurt- 1 egg- 100g (3.5 oz) melted butter- 1 packet filo pastry, defrosted- 1 tbsp sesame seedsMethod1. Place a frying pan over high heat and add 2 tablespoons of olive oil. Once the oil is hot, add the diced onions with a pinch of salt and sauté for 3-4 minutes until the onions start to become translucent.2. Next, add the crushed garlic, pine nuts, currants, and all the spices. Stir well and continue to cook for another 3-4 minutes before adding the crushed tomatoes.3. Cook this mixture for another 4 minutes, then remove from heat and set aside.4. Place the pan back on high heat. In batches, add the lamb mince, seasoning well with salt each time. Cook until the lamb has a nice colour on the outside. Once browned, remove from the frying pan and set aside with the pine nut and onion mixture.5. Once all the lamb is browned, mix it thoroughly with the pine nut mixture. Leave this to cool completely.6. Preheat your oven to 180°C (350°F).7. In a small bowl, combine 100g (3.5 oz) of yoghurt, 1 egg, and 80g (2.8 oz) of melted butter. Use a fork to mix well.8. Add the remaining 20g (0.7 oz) of melted butter to a clean cast-iron pan, roughly 20cm (8 inches) in diameter.9. To assemble the börek: Take 2 sheets of filo pastry and brush the top one with the egg-yoghurt mixture. Add 1 more sheet of filo on top of the ones already covered in yoghurt, and once it’s on top, brush with the same mixture. Repeat this until you have 5 layers of filo, with the top 4 brushed with the yoghurt mixture.10. Add a quarter of the lamb mixture to the edge closest to you, then roll it over on itself to create a sausage shape.11. Place that “sausage” into the greased cast-iron pan, then repeat three more times until the coil completely fills the pan.12. Brush the top with any leftover yoghurt mixture from the filo, then sprinkle the top with sesame seeds and flaky salt.13. Place the börek into the oven for 45 minutes or until golden brown and crispy.14. Let the börek rest for 10 minutes before removing it from the pan. Slice and serve.#cooking #lamb #shorts #shortsvideo
Bottarga Pasta Andy Cooks 2024-09-05 | BottargaIngredients:- 4 tbsp olive oil- 2 cloves garlic, crushed- 180g (6.3 oz) dried spaghetti- salt- 1/2 tsp chilli flakes- 50g (1.75 oz) Bottarga, finely grated, plus extra for garnish- zest of 1 lemon- small handful of parsley, chiffonadeMethod:1. Place a pot of salted water on to boil. Once boiling, add the spaghetti and cook until al dente.2. While the pasta is cooking, heat a frying pan over medium heat and add the olive oil and crushed garlic cloves. After 3-4 minutes, once the garlic has infused the oil, remove the garlic. Add the chilli flakes and finely grated Bottarga to the pan.3. When the pasta is cooked, use tongs to transfer it directly to the pan with the oil and Bottarga. Toss well to coat the pasta. Add about half a cup of pasta water, more olive oil if needed, and the parsley. Keep stirring to emulsify the pasta water with the oil and create a silky sauce.4. Place the pasta onto a plate and garnish with extra Bottarga, parsley, lemon zest, and a drizzle of olive oil.#pasta #cooking #andycooks #cookingmethod #recipe #cookingtechnique #shorts #shortsvideo
McDonalds apple pie 🥧 Andy Cooks 2024-09-04 | McDonald's Apple PiesIngredients:- 5 Granny Smith apples, peeled and diced into 1cm (0.4 in) cubes- 3 tbsp sugar- juice of 1 lemon- 1 tsp ground cinnamon- 4 sheets puff pastry, cut into 10cm x 15cm (4 in x 6 in) rectangles- oil for fryingMethod:1. Place the diced apples in a saucepan along with the sugar, lemon juice, and cinnamon. Place the pot over medium heat and cook for 10-12 minutes until the apples start to soften but don't fully break down. You want the apples to hold their shape; we're not making applesauce here.2. Leave the apple mixture to cool completely.3. Take one of your 10 x 15 cm puff pastry sheets and place a generous amount of the apple mixture at one end. Fold the puff pastry over to create a small envelope shape, then use a fork to crimp the edges securely.4. Place the filled puff pastries in the freezer for at least 1 hour before cooking.5. Preheat your oil to 180°C (356°F). Fry the apple pies straight from the freezer for 7-8 minutes until golden brown on the outside.6. Remove from the oil, let them drain, and cool for at least 5 minutes before serving.#shorts #recipe
Pispili Andy Cooks 2024-09-03 | PispiliIngredients:- 700g (25 oz) baby spinach- 4 spring onions, thinly sliced- 3 eggs- 450g (16 oz) Greek yoghurt- 150g (5.3 oz) feta cheese- salt and pepper to taste- 620g (22 oz) cornmeal- 3 tbsp olive oilMethod:1. Preheat your oven to 180°C (356°F).2. Place the baby spinach in a large bowl and season with salt. Use your hands to mix the salt thoroughly through the spinach, crushing the spinach as you go.3. Add the spring onions, 2 eggs, and 400g of Greek yoghurt to the spinach. Stir well until fully combined. Crumble 100g of feta into the mixture and add black pepper to taste. Stir gently to ensure even distribution without breaking up the feta too much. Set aside.4. In a separate bowl, add 600g of cornmeal and a pinch of salt. Pour in 400ml of boiling water, and use a wooden spoon to mix the cornmeal into a dough.5. Take a 40cm x 20cm (16 in x 8 in) oven tray and pour in 3 tablespoons of olive oil, spreading it evenly across the bottom and sides.6. Press the cornmeal dough evenly into the tray, flattening it with your hand. Then, spread the spinach mixture evenly over the top of the cornmeal layer.7. Sprinkle the remaining 20g of dry cornmeal over the spinach mixture. In a small bowl, mix together the remaining egg and 50g of Greek yoghurt, then spread this mixture over the top of the spinach. Finally, crumble the last 50g of feta over the top.8. Bake in the oven for 45 minutes. Once done, remove from the oven and let it rest for 10 minutes before slicing and serving.l
