Andy Cooks

Five Spice Crispy Pork Belly Ingredients 1.5kg (3 lb) pork belly, skin on 3 tsp Shaoxing wine ½ tsp Chinese 5 spice ½ tsp garlic powder 2 tsp fine sea salt 1 tsp caster sugar ¼ tsp ground white pepper Olive oil Sea salt, extra Steamed rice and Asian greens, black vinegar and soy dipping sauce, to serve Method Step 1: Parboil the pork Place enough water in a wide saucepan to submerge pork and palace over medium-high heat. Bring to a boil, then add the pork, skin side down, and cook for 1 minute, until the skin changes colour. Carefully turn pork over and cook for a further 30 seconds. Transfer to a large bowl of iced water, and use a sharp knife to scrape off any debris on the surface. Pat pork dry with a paper towel, then place skin side up on a wire rack over a tray. Step 2: Score and marinate the pork Pierce the skin with a toothpick or meat tenderiser until you have made holes all over the skin. Sprinkle over some of the sea salt and rub into the skin. Turn pork over and score the flesh with deep cuts crossways and vertically to make squares. Sprinkle the shaoxing all over the flesh side of the pork. Combine 5 spice, garlic powder, salt, sugar and pepper in a small bowl, then rub this into the meat and down into the slits. Wipe clean with paper towel, then transfer to the fridge overnight to dry out. Step 3: Cook Preheat the oven to 190°C fan forced (375°F). Remove the pork from the fridge and rub the skin with a drizzle of oil and even layer of extra sea salt. Add 250ml of water to the bottom of the tray and place in the oven. Reduce oven temperature to 170°C (340°F). Cook for 1 hour. Increase oven temperature to 200°C (395°F), bake a further 30 mins until skin is crispy. Rest for at least 30 mins. Step 4: Finish and serve Slice the pork up using the scored marks and serve with steamed rice, steamed Asian greens and a dipping sauce of soy and black vinegar. #cooking #pork #roast #fyp

Cheesy ramen 🍜 #Noodles #cheese #dinner #Recipe #fyp

FutureCanoe Chocolate Chip Cookie🍪 Makes: 12 Prep time: mins + freezing and 24 hours resting Cook time: 15 mins Ingredients 170g (6oz) chocolate hazelnut spread 225g unsalted butter 150g caster sugar 250g brown sugar 2 eggs 3 vanilla beans, halved, seeds scraped 380g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch sea salt 85g (3oz) 70% dark chocolate, chopped 85g (3oz) milk chocolate, chopped 200g dark chocolate chips sea salt flakes Method Divide hazelnut spread between a 12 hole silicone mini muffin tray and freeze until firm. Melt butter in a medium saucepan and cook until browned and starting to smell nutty. Transfer to a bowl and place in a bowl of iced water. Whisk in an ice cube, then allow to cool, stirring occasionally. When cooled, whip the butter over the ice until light, then discard ice. Beat the sugars into butter until creamed. Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla seeds. Sift flour, baking powder and bicarb together, then mix into butter mixture until a soft dough forms. Fold in chocolate chips. Cover dough tightly with plastic wrap and refrigerate overnight. Remove dough from fridge and hazelnut butter from freezer. Divide the dough into 12 equal portions. Take a portion of dough and shape it into 2 discs slightly wilder than the frozen hazelnut spread. Press a disc of hazelnut spread in the centre, then cover with the other piece of dough to encase and shape into a round. Place cookies on a tray or in an airtight container and refrigerate until ready to bake. Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper. Place cookies on trays, with at least 5cm gap between each for spreading (you may need to bake in 2 batches). Bake for 15 minutes, without opening the oven door. Sprinkle with a little sea salt as soon as they are out of the oven, then allow to cool for at least 15 minutes on the trays.

What’s your favourite pasta shape? #cooking #pasta #noodles #fyp

Korean bbq for babe 🇰🇷 Ssamjang Ingredients ⅓ cup (60ml) Doenjang 2 tbsp Gochujang 2 spring o nions, finely sliced 1 clove garlic, finely grated 1 tbsp corn or rice syrup 1 tbsp sesame oil 3 tsp sesame seeds, toasted Method Combine Doenjang, Gochujang, onions, garlic, corn syrup and sesame in a medium bowl. Mix well until smooth, then fold in sesame seeds. Serve this dipping sauce as part of your Korean BBQ feast with beef slices, pork belly slices, perilla leaves, cheese corn, sweet and sour cucumbers and any other side dishes you prefer. Corn Cheese Ingredients 2 ears corn, husks and silk removed 20g butter 3 spring onions, finely sliced, green and white separated ⅓ cup kewpie mayonnaise 1 tbsp caster sugar ½ tsp garlic powder Salt and pepper ¾ cup grated mozzarella cheese Method Preheat oven to 205°C fan forced (400°F). Slice the corn kernels off with a sharp knife. Melt butter in an oven proof heavy based frying pan over medium heat. Cook the corn and white part of onions for 5 minutes, until starting to brown. Remove from the heat and stir in the green part of onions, kewpie, sugar, garlic powder and half the cheese. Season with salt and pepper. Spread mixture out to an even layer and sprinkle remaining cheese over top. Transfer to the oven and bake for 15 minutes, then switch the oven to grill and cook a further 2-3 minutes until the cheese starts to char a little. #cooking #bbq #korea #viral

#ad Babe requested a dish from Sydney’s sister city, Paris, so I’m riffing on @Asmaekitchenn Entrecôte fondante with sauce moutarde @Maille Australia Pan-fried rib eye with a Maille mustard sauce, smashed crispy potatoes with pepperberry and parmesan, Butterleaf green salad with mustard vinaigrette and finger lime. Remix this French dish today. #Maille #MailleDuetDishes #AD Ingredients 1kg baby potatoes 60ml (¼ cup/2oz) olive oil 40g (½ cup) grated parmesan cheese 12 pepperberries Sea salt, to season 1 tbs beef tallow (or olive oil) 4 x 2.5cm thick sirloin steaks 4 sprigs thyme, leaves picked 4 shallots, finely diced 300ml (10oz) cream 65g (¼ cup) Maille dijon mustard 2 finger limes 1 tbsp Maille wholegrain mustard 1 butter leaf lettuce, leaves separated Method Step 1: Cook the potatoes Par boil the potatoes in a large saucepan of salted boiling water for 15 minutes, until soft. Drain and rinse under cold water. Preheat the oven to 180°C fan forced (355°F) and heat a heavy based baking tray in the oven. Crush half the pepperberries lightly in a mortar and pestle. Add the potatoes to the tray and crush lightly with the back of a spoon or jar, then drizzle with 1 tablespoon of the oil, sprinkle with pepperberries and some salt. Sprinkle tops of potatoes with cheese and place in the oven to bake for 30 minutes until golden and crisp, turning over halfway through cooking. Step 2: Prep and cook beef Heat the beef tallow in a heavy based large frying pan over medium-high heat. Season the steaks with salt, then cook for 4 minutes each side, until cooked medium-rare. Set aside to rest. Step 3: Cook the sauce Crush the remaining pepperberries and thyme lightly in a mortar and pestle. Add the shallots to pan over medium heat, cook until softened. Stir in pepperberries and thyme and cook for a further minute. Pour in the cream and bring to a simmer. Add mustard and stir until well combined. Simmer on low heat for 5 minutes. Step 4: Prepare dressing and serve Combine remaining oil, wholegrain mustard, pearls of the finger limes, and 1 tablespoon of water in a screw-top jar. Season with salt and shake vigorously until well combined. Drizzle dressing over lettuce in a large bowl and toss gently to combine. To serve, slice steaks thinly and drizzle with mustard sauce. Serve with smashed potatoes and salad on the side.

THANKS FOR 6M TIKTOK!!! Babes finger buns Ingredients 7g (2 ¼ tsp) sachet dried yeast 75g (⅓ cup) caster sugar 250ml (1 cup) milk, lukewarm 600g (4 ¾ cups) bread flour 1 tsp fine sea salt 1 tsp mixed spice 1 tsp vanilla extract 2 eggs, beaten 150g butter, diced, at room temperature 100g sultanas GLAZE 1 tbsp caster sugar 1 tsp powdered gelatine 20ml (1 tbsp) hot water ICING 185g unsalted butter, at room temperature 360g (2¼ cups) icing sugar 40ml (2 tbsp/1.35oz) milk pink food colouring sprinkles/100’s & 1000s, desiccated coconut, to decorate Method Step 1: Prep and proof the dough Place the yeast and 1 tbsp of the sugar in the bowl of a stand mixer and pour over the milk. Let sit for 10 minutes until it becomes foamy. Add the flour, remaining sugar, mixed spice, vanilla, salt, and eggs to the milk mixture and fit the dough hook attachment. Mix on low speed until a shaggy dough forms, then add the butter a few cubes at a time, allowing to incorporate before adding more. Increase the speed to medium, and mix for 5 minutes, until the dough is pulling away cleanly from the sides of the bowl. Add in the sultanas and beat for a further minute, until mixed through. Transfer dough to a lightly floured bench and form into a ball. Place in a lightly oiled bowl, cover with plastic wrap and let rise in a warm draft-free place for 1½ to 2 hours until doubled in size. Step 2: Shape the dough Preheat the oven to 175°C fan forced (345°F) (for next step of cooking the buns) Grease a 22cm x 33cm (9 x 13 inch) baking tray. Punch down the dough, then transfer to a lightly floured bench and divide into 12 equal pieces. Shape each piece into a tight ball, then push out into a rectangle shape and add to the prepared pan. Cover loosely again and place in a warm place until doubled in size, about 30 minutes. Step 3: Cook the buns and glaze Place your buns in the oven and bake for 15-18 minutes until golden in colour and sounds hollow when gently tapped on the base. While they are baking, make your glaze. Stir ingredients in a small saucepan over low heat, without boiling, until gelatine dissolves. Once ready, take your buns out of the oven and transfer to a wire rack. Brush tops with the hot glaze. Allow to completely cool, then separate into individual buns. While they are cooling, start the next step of preparing your icing. Step 4: Prep the icing Beat butter in the bowl of an electric mixer until very pale. Gradually beat in half of the icing sugar, then mix in the milk. Beat in remaining icing sugar until very light and fluffy. Transfer half the icing to a medium bowl and mix in some pink food colouring. Spoon icing into a piping bag fitted with a straight nozzle. Spoon white icing into a piping bag fitted with a small star nozzle. Step 5: Ice and serve Pipe the white icing onto 6 of the buns and decorate with sprinkles. Then pipe the pink icing onto the remaining buns and sprinkle with coconut. Place onto a plate or tray and enjoy! #baking #tiktok #fyp #viral

To season your eggs before or after cooking… that is the question 🙋 #cooking #breakfast #eggs #viral

Potato Kielbasa Ingredients 400g (14 oz) smoked sausage, sliced 2 tbsp olive oil 10 medium red potatoes, diced 1 yellow capsicum (bell pepper), sliced 1 green capsicum (bell pepper), sliced 1 large brown onion, diced 4 cloves garlic, finely diced 8 sprigs thyme, leaves picked salt and pepper to taste 500ml (2 cups) chicken stock parsley, to garnish Directions Place a large frying pan with a lid over medium-high heat and add the olive oil. Once the oil is up to temperature, add the sliced sausage and sauté for 3-4 minutes until it develops some nice colour. Remove the sausage from the pan and set aside. Return the pan to the heat and add the diced onion and sliced capsicum. Add a pinch of salt and sauté for 3-4 minutes until they start developing some colour. Add the thyme leaves, a few good cracks of black pepper, garlic, and potatoes. Stir through before adding the chicken stock. Cover the pan with the lid and steam the potatoes for 20-25 minutes until they are almost cooked. Add the sausage back to the pan and stir through lightly. Leave the lid off for the stock to reduce to a nice sauce consistency. Once the sauce has reduced to a nice consistency and the potatoes are fully cooked, remove from the heat and garnish with some chopped parsley. #dinner #cooking #potato #fyp

This 50 Clove Garlic Chicken is a French classic that’s gone full throttle because 40 cloves just didn’t cut it. Slow-cooked with herbs, vermouth, and whole garlic (yep, unpeeled!), the chicken comes out meltingly tender, swimming in a sauce that’s begging to be mopped up with crusty bread 🥖 Ingredients 40ml (2 tbsp) olive oil 2kg (4.4lb) chicken, cut into 10 pieces sea salt and pepper, to season 2 sticks celery, chopped 2 brown onions, sliced ½ bunch thyme 2 fresh bay leaves 3 sprigs flat leaf parsley 1 tsp dried Herbs de Provence freshly grated nutmeg 50 cloves garlic, unpeeled (about 4 heads) 125ml/5oz (½ cup) Vermouth crusty bread, to serve Method Step 1: Prep and cook chicken Preheat the oven to 170°C fan force (340°F). Season chicken pieces well with salt and pepper. Heat the oil in a large oven proof saucepan over medium-high heat. Cook the chicken pieces for 6-8 minutes, in batches, until well browned all over, then set aside. Step 2: Cook the base Add the onion and celery to the pan and cook for 3 minutes, until softened. Stir in thyme, bay, parsley, dried herbs and grate over nutmeg. Sprinkle over half of the garlic cloves, then return the chicken to the pan and any resting juices. Add remaining garlic then pour in the vermouth. Cover with a lid and place in the oven for 1 hour 15 minutes. Step 3: Finish and serve Serve chicken pieces with fresh crusty bread and squeeze the garlic from its skin to serve similar to butter with the bread, chicken and sauce. #cooking #dinner #Recipe #viral

Korean Meatballs Ingredients - 500g (1.1 lbs) beef mince - 3 spring onions, finely sliced - 3 cloves garlic, finely grated - 2.5cm (1in) piece fresh ginger, finely grated - 1 egg, lightly beaten - 1 tbsp brown sugar - 35g (⅓ cup) dried breadcrumbs - 20ml (1 tbsp) soy sauce - 1 tbsp Gochujang - Sea salt and black pepper, to season - 1 tbsp peanut oil - Sliced spring onions, toasted sesame seeds, steamed rice, to serve Sauce - 4 cloves garlic, finely grated - 60ml (¼ cup) Gochujang - 80ml (⅓ cup) Soy sauce - 125ml (½ cup) beef stock - 75g (⅓ cup) brown sugar - 40ml (2 tbsp) rice vinegar - 2 tsp cornflour (cornstarch) - 20ml (1 tbsp) water - Sea salt, to season **Method** **Step 1:** Prep the meatballs 1. combine mince, onions, garlic, ginger, egg, sugar, breadcrumbs, soy sauce and Gochujang in a large bowl. Season with salt and pepper and mix until just combined. 2. Form mixture into tablespoon sized meatballs. **Step 2:** Cook the meatballs 1. Heat oil in a large frying pan over medium heat. 2. Cook meatballs for 8-10 minutes, turning to brown all over. Transfer to a large plate. **Step 3:** Cook the sauce 1. Add the garlic to the pan and cook for 30 seconds. Then add Gochujang, soy, stock, sugar and vinegar. Bring to a simmer, stirring occasionally. 2. Make a slurry with the cornflour and water, then stir this into the sauce and cook, until sauce thickens. **Step 4:** Finish and serve 1. Return the meatballs to the pan, tossing to coat well, and cook for 1-2 minutes until warmed through. 2. Serve meatballs on steamed rice, sprinkled with extra spring onions and sesame seeds. #dinner #cooming #food #fyp

Kerala Meen Pollichathu with Declan, Sarah and babe ✌️ Ingredients 2 tomatoes, chopped ½ red onion, chopped 4cm piece fresh ginger 8 cloves garlic 2 small green chillies, stemmed 10 curry leaves 60ml (3 tbsp) coconut oil 60ml (¼ cup) coconut milk 4 barramundi fillets (225 gms) (or 2 whole fish) ½ tsp turmeric powder 2 tsp Kashmiri chilli powder Sea salt and ground pepper Juice of ½ lemon 2 large banana leaves, cut into 4 portions pieces (40cm x 20cm each) Steamed rice, toasted coconut and sliced red onion, to serve Method Step 1: Prep the paste Place the tomato and the onion in a small food processor. Chop half the ginger and crush 5 of the garlic cloves, and add to the processor with the green chillies and curry leaves. Process until as smooth as possible. Heat 20ml of the coconut oil in a medium saucepan over medium heat. Add the paste mixture and cook, stirring occasionally for 10 minutes. Add coconut milk, cook for a further minute, then remove from the heat. Step 2: Prep the fish Finely grate the remaining ginger and garlic cloves. Combine with the turmeric, chilli powder, some salt and pepper and lemon juice. Mix well. Rub mixture all over fish fillets. Step 3: Assemble Soften banana leaves over an open flame quickly until more flexible. Transfer to a clean work surface. Spread a dollop of the paste in the centre of each leaf and spread to the size of the fish fillets. Heat another 20ml oil in a large frying pan on medium-high heat. Cook fish skin side down for 2 minutes until the skin starts to colour. Transfer to the banana leaves, placing skin side down on paste. Top with remaining masala, then wrap up leaves bringing in sides and rolling up. Truss with butchers string to hold together. Step 4: Cook and serve Heat remaining oil in a large deep frying pan with a lid over medium heat. Add fish parcels, cook for 2 minutes, until the leaves are browned, then turn and cook on the other side. Pour in about 40ml of water then cover with the lid and allow parcels to steam for 3 minutes. Serve fish parcels opened with steamed rice and sliced red onion. Recipe notes Recipe origins and authenticity: This dish is a delicacy from Kerala, India. Traditionally it is made using Karimeen (pearl-spot), which is a variety of fish from the back waters of Kerala. But you can make this using baby barramundi, king fish, snapper and mackerel. Cook support: Take care to not burn the banana leaves over the open flame to soften them, they just need a light waft over the flame to become softer. Sourcing: Banana leaves are available at quality green grocers, you will need to rinse them gently or wipe them with a damp cloth before using. Substitutions: You can substitute hot chilli powder for the Kashmiri if you can’t find it, just bear in mind that Kashmiri is milder in heat. Storage: This is best eaten immediately. Serving ideas: You can enjoy this as a starter or a side dish. #cooking #fish #Recipe #fyp

I made a cup of coffee from scratch . . . #fyp #viral #coffee #homemade

Oxtail soup 🍲 Ingredients 1.5kg (3.3 lbs) oxtail, portioned ⅓ cup (50g) plain flour sea salt and black pepper 40g beef tallow 2 brown onions, diced 2 sticks celery, diced 2 carrots, diced 1 turnip, diced 6 cloves garlic, finely chopped 2 sprigs thyme 2 bay leaves 1 tbsp tomato paste 1 star anise 4 whole cloves 250ml (1 cup) red wine 500ml (2 cups) beef stock 1L chicken stock 2 stalks parsley 1 tbsp red wine vinegar crusty bread, to serve Method Step 1: Cook the oxtail Portion the oxtail (if you bought it whole). Add the flour, 2 large pinches of salt and about 3 grinds of pepper in a bowl. Toss the oxtail pieces in the flour mix. Heat half the tallow in a pressure cooker pot on medium-high heat. Brown the oxtail in batches, turning to get a good colour on all sides. Dice your veggies while you’re waiting for the oxtail to brown. Once all the oxtail pieces are well browned on all sides, set them aside. Step 2: Cook the vegetable base Pour off the fat from the pot, then add the remaining tallow. Add the onion and a large pinch of salt and cook for 5 minutes until softened. Add the celery, carrot and turnip and cook for another 3 minutes. Stir in the garlic, thyme, bay leaves, tomato paste, cloves and star anise. Cook, stirring, for 1 minute to bring out the aromatics. Step 3: Bring it together and cook Pour in the red wine and bring to a simmer. Let it reduce by half. Return the oxtails back to the pot. Add the beef and chicken stocks along with the parsley stalks. Bring to a simmer, then secure the pressure cooker lid on. Set to high pressure and cook for 60 mins. Release the pressure and wait for all the steam to release before opening. Step 4: Finish and serve Transfer oxtail to a wire rack over a tray and discard the parsley stalks, thyme stalks, bay leaves and star anise. Shred the meat off the bones and return it to the soup, discarding the bones. Give it a stir. Check for seasoning and stir in vinegar. Ladle into serving bowls and serve with crusty bread for dipping. #cooking #beef #soup #viral

Kaya Toast and Eggs: 🥚 Ingredients Kaya Jam 1 cup (250ml) coconut cream 4 egg yolks, lightly beaten 2 tbsp (40g) caster sugar 60g palm sugar, chopped 4 pandan leaves ¼ tsp sea salt Kaya Toast 8 eggs, at room temperature Soy sauce, to season White pepper, to season 8 thick slices soft white bread 150g butter, cold, sliced Method For the Kaya jam, heat coconut milk in a heat proof bowl over a saucepan of simmering water with the sugars, pandan leaves and salt. Stir constantly, until mixture almost boils, then remove from heat. Place the egg yolks in a medium bowl. Whisk a ladleful of milk mixture gradually into eggs, then transfer back to the bowl over the saucepan and place back on the heat. Stir constantly for 10-15 minutes, until mixture thickens and has the texture of custard. Remove pandan leaves and pour Kaya into a sterilised jar and it will thicken further on cooling*. For the eggs, bring a large pot of water to the boil. Gently add the eggs then remove from the heat immediately. Leave eggs for 4 minutes**, then plunge into iced water. Toast bread over an open flame or on a grill until lightly charred. Sandwich slices together with a generous spread of Kaya jam and slices of butter. Cut off the crusts, then slice into 3 fingers. Remove eggs from the water and carefully break into individual serving dishes. Season with a dash of soy and white pepper. Serve eggs with Kaya toast and a fresh coffee. *Store refrigerated for up to 1 week. **Eggs will need a minute longer if they are cooked from cold. #cooking #eggs #Recipe #viral

Gochujang Chocolate Chip Cookies 🍪 Ingredients 225g unsalted butter 165g (¾ cup) caster sugar 220g (1 cup) brown sugar 2 eggs 10ml (2 tsp) vanilla extract 400g (2 ⅔ cups) plain flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch sea salt 3 tbsp gochujang 100g 70% dark chocolate, chopped 200g dark chocolate chips sea salt flakes Method Step 1: Brown the butter Melt butter in a medium saucepan on medium heat and cook until browned and starting to smell nutty, about 10 minutes. Transfer to a bowl and place in a bowl of iced water. Allow to cool, stirring occasionally. When cooled, whip the butter over the ice until light, then discard ice. Step 2: Prep the dough Beat the sugars into butter until creamed. Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla extract. Set aside 1 tbsp of the flour then sift remaining flour, baking powder, bicarb and a pinch of salt together, then mix into butter mixture until a soft dough forms. Transfer ⅓ of the dough to a separate bowl and mix in gochujang and the reserved flour, until well blended. Fold in chocolate chips and chopped dark chocolate. Cover dough tightly with plastic wrap and refrigerate overnight. Step 3: Shape and bake Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper. Divide the dough into 24 equal portions, roughly heaped tablespoon sized. Place cookies on trays, with at least 3cm gap between each for spreading. Bake for 10-12 minutes, without opening the oven door. Sprinkle with a little sea salt as soon as they are out of the oven, then allow to cool for at least 15 minutes on the trays. #cookies #Recipe #baking #viral

Elawalu Roti Ingredients Dough 450g (3 cups) bread flour 300ml water 2 tsp fine salt 1 tbsp neutral oil (vegetable, canola, grapeseed) + extra for coating Filling 4 medium potatoes (300-350g), peeled and chopped 1 tbsp coconut oil ½ tsp ground turmeric ½ tsp curry powder ½ tsp chilli powder 5 cardamom pods, bruised ½ tsp black mustard seeds 8 curry leaves chopped 1 leek, washed, finely chopped 1 carrot, grated 3 cloves garlic, finely grated 1 thumb-sized piece ginger, finely grated 1 small green chilli, finely chopped sea salt and black pepper, to season Method Step 1: Prep the dough For the dough, combine flour, water, salt and 2 teaspoons vegetable oil in the bowl of an electric mixer with the dough hook attachment. Mix on low speed with dough hook until combined, then increase speed to medium low for about 6 minutes to knead until smooth and elastic. Shape into a ball and transfer to an oiled bowl, turning to coat in the oil. Set aside, covered, to rest for 30 minutes. Step 2: Divide the dough Turn dough out onto a lightly oiled surface and divide into 12 equal portions. Roll into tight balls and place on a well oiled tray, turning to coat completely in extra oil. Cover and set aside for 1 hour to rest at room temperature, or overnight in the fridge. Step 3: Cook the filling Place potatoes in a saucepan of cold salted water and bring to a boil over high heat. Cook for 8-10 minutes, until fork tender, then drain and set aside. Heat coconut oil in a large frying pan over medium high heat. Add spices and toast for 1 minute. Stir in the garlic, ginger, chilli and curry leaves, and cook for a further minute. Stir in carrot and cook briefly, then add leek and cook for 2 minutes until softened. Add potatoes to the pan and crush lightly, then mix well and cook for a further minute. Season to taste then set aside to cool. Step 4: Fill and cook Take 1 portion of dough and place on an oiled bench. Flatten out then start stretching out to a large round from the sides to as thin as possible and almost translucent. Place a portion of the filling in the centre top of the dough, then fold in the two sides to enclose into the shape of a long rectangle. Begin to fold from one end to the other in a triangle shape to completely enclose. Heat a large frying pan or tawa pan over medium heat. Cook roti for 2-3 minutes on each side until nicely charred, then stand upright to cook the sides. Serve immediately with yoghurt or spiced chutney if you like. #cooking #Recipe #srilanka #fyp

Eggs Benedict 🥚 Ingredients 225g butter 2 egg yolks 20 ml (1 tbsp) apple cider vinegar sea salt, to taste juice of 1/2 a lemon 4 English muffins, halved, lightly toasted 8 eggs, poached 200g Canadian Bacon (back bacon) or sliced leg ham sliced chives and cracked black pepper, to garnish water (a few drops, for thinning the sauce) oil (for frying the bacon) Method Step 1: Clarify the butter Place butter in a saucepan over a medium low heat to melt, then bring to a simmer. Skim the solids off the top, then once it has become clear, pour into another container, leaving the solids in the bottom of the pot to discard. Step 2: Make the Hollandaise sauce Place a heatproof bowl over a saucepan of simmering water, ensuring the bowl base does not touch the water. Add the egg yolks, vinegar and lemon juice in the bowl and whisk until doubled in volume and light yellow colour. Remove the bowl from the heat and slowly whisk in the warm clarified butter (only lukewarm in temperature). As the sauce starts to get very thick, add a few drops of water to thin it out slightly. Once the mixture has emulsified, season it with salt to taste, then set aside, with the surface covered with a baking paper cartouche to stop a skin forming. Step 3: Finish and serve Cook bacon in an oiled frying pan on medium high heat, until browned and starting to crisp. To serve, top muffin halves with a slice of bacon, then carefully add a poached egg. Drizzle with the sauce and garnish with chives and cracked pepper. #cooking #food #Recipe #viral

Steak Diane Ingredients 15g beef tallow 2 x 200g beef fillets sea salt and black pepper 20g butter 2 cloves garlic, crushed 2 shallots, finely chopped 2 tsp Dijon mustard 20ml (1 tbsp) Worcestershire sauce 40ml (2 tbsp) Cognac 80ml (⅓ cup) cream 2 tbsp flat leaf parsley, chopped mashed potato and green beans, to serve Method Step 1: Prep and cook the steaks Get your shallots, garlic and parsley chopped and ready to go. Melt tallow in a heavy based frying pan over medium high heat. Season steaks with salt and pepper and cook for 3 minutes, turning. I use a protein press on top of the steak to get a better crust on the steak. If you don’t have a press, you can also use a small cast iron pan. Add half the butter (10g) to the pan and once melted, begin basting the steak for 2 minutes, turning, until medium rare and well seared. Set aside on a wire rack with a tray underneath and pour the juices over the top. Step 2: Cook the sauce In a clean pan, add half the butter and wait for it to melt then add the shallots and cook for 2 minutes until softened. Stir in garlic and cook for a further minute. Tilt pan on the side and add cognac and set alight to flambé. Be careful as the flame can go quite high. When flame has subsided, stir in the Worcestershire, mustard and cream and bring to a simmer. Season with salt and pepper. Step 3: Finish and serve Return steaks and juices to the pan and turn to coat in the sauce. Add chopped parsley to the pan, then serve up your steak on a plate, spooning the sauce over the top. Serve with creamy mashed potato and steamed green beans. #cooking #beef #steak #Recipe #fyp

#ad Making @Chebbo 🍔favourite childhood burger using Few and Far 100% beef burger patties. #beef #burgers #cooking #aussiebeef