Andy Cooks

Baba Ghanoush with flat bread 🍆 Ingredients - 2 large eggplants (aubergines) - 150g (5.3 oz) hulled tahini - 1 lemon, juiced - 2 cloves garlic, finely minced - pinch of salt - 30ml (2 tbsp) extra virgin olive oil (EVOO) - toasted pine nuts, for garnish (optional) - fresh parsley, for garnish Method 1. Pierce the eggplants (aubergines) with a fork about six times to allow steam to escape during cooking. 2. Place the eggplants directly over hot coals (or under a grill) and cook for 12–15 minutes, turning frequently until the skins are blackened and charred. 3. Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes. This will make the skins easier to remove. 4. Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid. 5. On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined. 6. Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly. 7. Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired. 8. Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side. #fyp #cooking #dip #Recipe

What’s your favourite banana? The red Dacca banana has to be up there in my mind. #fruit #banana #fyp #viral

What’s better? Chippy sandwich? Or a hot chip sandwich? #f#friesc#cookingf#foodb#breadf#foryou

Smacked Cucumber Salad (Pai Huang Gua) 🥒 Ingredients - 1 large cucumber - 1 tsp salt - 1 tbsp toasted sesame seeds - ½ tsp sugar - ½ tbsp black vinegar (or balsamic vinegar as an alternative) - 1 clove garlic, finely grated - chilli crisp, to serve Method 1. Place the cucumber on a sturdy surface. Using the flat side of a large knife or a rolling pin, lightly smack the cucumber five or six times to break it open slightly, but avoid smashing it into mush. Cut the cucumber into 10–12 bite-sized pieces at an angle. 2. Put the cucumber pieces in a bowl, sprinkle with salt, and toss to coat evenly. Let the cucumber sit for 10 minutes. After 10 minutes, drain off any liquid that has been released. 3. Add the sugar, sesame seeds, black vinegar, and grated garlic to the cucumber pieces. Mix well to combine. 4. Transfer the cucumber salad to a serving bowl and garnish with chilli crisp to taste. Serve immediately and enjoy! #cooking #food #Recipe #foryou #viral

Fish and Chips with Tartar Sauce This recipe features a simple version of Heston Blumenthal's famous beer batter and his renowned method for triple-cooked chips, which has become a staple in restaurants worldwide. Ingredients Fish and chips - 4 x 200g (7oz) portions of white fish suitable for frying (e.g., hake, snapper, flathead, or blue grenadier) - 8 large potatoes suitable for chips (e.g., Sebago, Russet Burbank, King Edward, Dutch Cream, Maris Piper, or Kennebec) - lemon wedges - scrunched parchment paper (optional) Tartar sauce: - 200g (7oz) mayonnaise - zest of 1 lemon - 3 shallots, finely diced - 8 cornichons, finely diced - 3 tbsp (45ml) baby capers, roughly chopped - small bunch of fresh dill, finely chopped Frying and batter: - 4 litres (7 pints) oil for frying (peanut oil or tallow work well) - 200g (7oz) plain flour, plus extra for dusting - 200g (7oz) white rice flour - 1 tsp baking powder - 1 tbsp (15ml) honey - 300ml (10 fl oz) vodka - 300ml (10 fl oz) lager or any light beer - salt and white pepper Method Prepare the Chips - Peel the potatoes, rinse thoroughly, and cut into thick chips, about 2cm (¾ inch) square. - Place the chips in a bowl of cold water and soak for 10–15 minutes to remove excess starch. - Rinse the chips under fresh water, then add them to a large pot. Cover with cold water, add a large pinch of salt, and bring to a simmer. - Cook until the chips are soft and nearly falling apart. - Remove carefully and place on a wire rack over a tray. Refrigerate until completely cool. Make the Tartar Sauce - In a small bowl, combine the mayonnaise, lemon zest, diced shallots, dill, cornichons, and capers. - Mix thoroughly, cover, and refrigerate until needed. First Fry of the Chips - Heat the oil in a deep fryer or large pot to 140°C (285°F). - Fry the cooled chips in batches for 6–7 minutes until the outside is set but not coloured. - Remove from the oil and drain on paper towels. Set aside to cool. Make the Batter - In a large bowl, whisk together the plain flour, rice flour, and baking powder. - Gradually add the lager, vodka, honey, and a pinch of salt, whisking until the batter is smooth and has the consistency of pouring cream. - Chill in the fridge until ready to use. Cook the Fish - Heat the oil to 180°C (350°F). - Lightly season the fish fillets on both sides with salt. - Prepare a tray of seasoned flour (mixing salt and white pepper). Coat each fish fillet in the flour, shaking off any excess. Dip the fish into the batter, ensuring it is well coated. - Carefully lower the fish into the hot oil, holding it halfway in for a few seconds to help the batter set before fully submerging. - Fry the fish for 8–10 minutes until golden brown and crispy. - Remove to a wire rack to drain, season with salt, and keep warm in an oven set to 70°C (160°F) if cooking in batches. Second Fry of the Chips - With the oil still at 180°C (350°F), fry the chips again in batches for 8–10 minutes until golden and crispy. - Drain excess oil and season generously with salt. Serve - Arrange the fish on scrunched parchment paper for a traditional look. - Serve alongside the crispy chips, tartar sauce, and a wedge of lemon.

#ad Poulet à la Moutarde (Chicken in Mustard Sauce) with @Maille Australia Ingredients - 3 shallots, finely sliced - 3 garlic cloves, finely diced - 1 tbsp olive oil - 6 chicken thighs, bone-in, skin-on - salt, to taste - 150ml (⅔ cup) white wine - 1½ tbsp Maille Dijon mustard - 1½ tbsp Maille wholegrain mustard - 200ml (¾ cup) chicken stock - 60ml (¼ cup) cream - fresh parsley, finely chopped, to garnish - fresh baguette, to serve - side salad, to serve Method 1. Heat the olive oil in a large lidded saucepan over medium heat. 2. Season the chicken thighs on the skin side with salt and place them skin-side down in the pan. 3. Season the other side and cook for 6–7 minutes, until the skin is golden and crisp. 4. Flip the chicken and briefly sear the other side, then remove and set aside on a tray. 5. Discard most of the excess oil from the pan, reserving a little for later use. 6. Add the sliced shallots with a pinch of salt and sauté for 2–3 minutes until softened. 7. Add the garlic and sauté for another minute. 8. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. 9. Stir in both mustards, mixing well to combine. 10. Add the chicken stock and bring to a gentle simmer. 11. Return the chicken to the pan, cover with a lid, and simmer for 10–12 minutes until fully cooked. 12. Remove the lid and take the chicken out one last time. 13. Stir the cream into the sauce, mixing well, and finish with chopped parsley. 14. To serve, place the chicken on a plate and spoon over plenty of mustard sauce and shallots. 15. Garnish with more parsley and serve with fresh baguette and a side salad. #cooking #food #chixken #mustard #fyp

Steaks miths! Let me know if you have any others or you disagree with any of mine ✌️ #cooking #beef #steaks #food

Vietnamese Shaking Beef (Bò Lúc Lắc) Ingredients - 600g (1 pound 5 ounces) diced beef (sirloin or rump work well) - 4 garlic cloves, finely grated - 1 tbsp brown sugar - 1 tbsp fish sauce - 1 tbsp oyster sauce - 1½ tbsp soy sauce - 1 brown onion, sliced - 2 spring onions, sliced (whites and greens separated) - 3 tbsp tallow (or neutral-flavoured oil, e.g., vegetable or sunflower oil) - red rice, to serve Method 1. Place the diced beef in a large bowl. Add the grated garlic, brown sugar, fish sauce, oyster sauce, and soy sauce. Mix well, then cover and marinate in the fridge for at least 2 hours. 2. Slice the brown onion and spring onions, keeping the whites and greens separate. Add the spring onion whites to the sliced onions. 3. Place a wok over high heat and add 1 tablespoon of tallow. 4. To avoid overcrowding, cook the beef in small batches. Before adding each batch, heat 1 tablespoon of tallow or oil in the wok. Toss the beef often to ensure an even colour on all sides. Once each batch is cooked, transfer to a bowl and set aside. 5. Once all the beef is cooked, clean the wok. Add the sliced onions and spring onion whites. 6. Sprinkle with salt and, optionally, a little MSG. Toss until the onions are slightly coloured. 7. Return the cooked beef to the wok and mix through. 8. Transfer to a serving bowl, garnish with the spring onion greens, and serve with red rice. #cooking #Recipe #beef #viral #fyp

Kimchi Mac and Cheese 🧀 Ingredients: - 500g (1lb 2oz) dried elbow pasta - 120g (4oz) unsalted butter - 70g (2½oz) plain flour - 800ml (3⅓ cups) milk - 200ml (¾ cup) kimchi juice - 1 tbsp gochujang (Korean chilli paste) - 200g (7oz) medium sharp cheddar cheese, grated - 350g (12oz) mozzarella cheese, grated - 400g (14oz) kimchi - salt, to taste - white pepper, to taste - 10g (2 tsp) Korean chilli flakes - 60g (2oz) panko breadcrumbs Method: 1. Preheat your oven to 180°C (356°F). 2. Cook the pasta according to the package instructions until al dente. Once cooked, drain well and set aside. 3. In a medium saucepan over medium-high heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for 2–3 minutes, whisking continuously, until it takes on a light golden colour. 4. Gradually add the milk to the roux, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth and starts to thicken. 5. Reduce the heat to medium, then stir in the gochujang, kimchi juice, and ¾ of the grated cheddar and mozzarella cheeses. Stir until the cheese has fully melted and the sauce is smooth. 6. Season the sauce with salt and white pepper to taste. Adjust as needed. 7. Combine the cooked pasta and kimchi in a large pot or mixing bowl. Pour the cheese sauce over the pasta and stir well to ensure everything is evenly coated. 8. Transfer the mixture to an oven-safe dish. Sprinkle the remaining cheddar and mozzarella over the top, followed by the panko breadcrumbs and Korean chilli flakes. 9. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the sauce is bubbling #cooking #Recipe #food #fyp

Why dose dry aged beef cost so much? #beef #steak #wagyu #fyp

FIGS! Are delicious and its one of the oldest and most fascinating foods on the planet! ##food##fruit##figs##viral

Gunkanmaki “Battleship Sushi” Ingredients - 400g (2 cups) sushi rice - 80ml (5 tbsp) sushi rice seasoning - 300g (10½ ounces) sashimi-grade seafood (e.g., kingfish, salmon, yellowfin tuna) - 4 sheets nori - pinch of Shichimi Togarashi - wasabi paste - soy sauce for dipping - finger lime for garnish (optional) Method 1. Place the sushi rice in a pot or rice cooker. Rinse 3–4 times until the water runs almost clear. 2. Drain any excess water and add the same volume of water as rice (e.g., 2 cups of rice = 2 cups of water). 3. Cook the rice in a rice cooker (one cycle) or in a pot over low heat with the lid on, until the water evaporates. 4. Once cooked, transfer the rice to a large bowl and gently break it up with a spoon. 5. Pour over the sushi rice seasoning and mix until evenly coated. Cover the rice with a tea towel and set aside. 6. Finely dice the sashimi-grade seafood or your chosen fillings using a sharp knife, ensuring not to mash them. 7. Optional: Include fillings like crab or salmon roe, which are harder to roll into traditional maki. 8. Season the fillings with Shichimi Togarashi or your preferred seasoning, mix well, and set aside. 9. Cut the nori sheets into 2cm (¾ inch) wide strips. 10. Wet your hands, take a small amount of sushi rice, and shape it into an oval or rugby ball shape. 11. Place a small amount of wasabi on top of the rice ball. 12. Wrap a strip of nori around the outside of the rice, using a little water to seal the ends. 13. Fill the gunkanmaki with your prepared fish or fillings. 14. Optional: Top with finger lime for garnish. Serve with soy sauce on the side. #cooking #sushi #fish #viral

Okonomiyaki (Japanese Savoury Pancake) Ingredients 125g (4.4oz) plain flour ½ tbsp baking powder ½ tbsp baking soda 40g (1.4oz) cornflour (cornstarch) 175ml (¾ cup) dashi stock 1 egg 100g (3.5oz) pork belly, skin removed and sliced thinly ⅛ green cabbage, finely shredded 2 tbsp pickled ginger, diced 100ml (⅓ cup) okonomiyaki sauce 100ml (⅓ cup) Japanese mayonnaise (Kewpie) handful of bonito flakes 2 spring onions, finely sliced ground nori (seaweed flakes) salt, to taste oil, for frying Method In a large bowl, whisk together the flour, baking powder, baking soda, and cornflour. Make a well in the centre and add the egg and dashi stock. Whisk until you have a smooth batter. In a separate bowl, season the shredded cabbage with a pinch of salt and set aside for a few minutes to draw out excess moisture. Add the white parts of the sliced spring onions to the batter, setting the green tops aside for garnish. Squeeze out any excess moisture from the cabbage, then stir it into the batter along with the pickled ginger. Heat a cast-iron or non-stick pan over medium-high heat and add a couple of tablespoons of oil. Add the sliced pork belly and fry for 2–3 minutes on each side until golden. Pour the batter over the pork belly, spreading it evenly across the pan. Cook for 4–5 minutes until bubbles appear on the surface. Carefully flip the pancake and cook for another 4–5 minutes until fully cooked through and golden brown. Transfer to a plate and drizzle with okonomiyaki sauce and Japanese mayo. Garnish with bonito flakes, nori flakes, spring onion greens, and extra pickled ginger. #cooking #pancake #food #viral

Hotteok (Korean Sweet Pancakes) Ingredients - 180ml (¾ cup) milk - 15g (1 tbsp) sugar - 3g (1 tsp) active dry yeast - 240g (2 cups) all-purpose flour - 5g (1 tsp) salt - 15ml (1 tbsp) peanut oil - 40g (⅓ cup) walnuts, chopped - 10g (1 tbsp) sesame seeds - 50g (¼ cup) brown sugar - 2g (1 tsp) ground cinnamon Method 1. Pour the milk into a small container. If you’re in a cold environment, warm the milk slightly until it’s room temperature. For a hot environment, cold milk will suffice. Add the sugar and yeast, mix well, and set aside to activate. 2. In a mixing bowl, combine the flour, salt, and peanut oil. Stir the milk mixture again before pouring it into the bowl. Mix with a spoon until a loose ball of dough forms. Lightly knead the dough in the bowl, cover it with a tea towel, and let it prove for 1–1.5 hours, or until nearly doubled in size. 3. While the dough proves, mix the walnuts, sesame seeds, brown sugar, cinnamon, and a pinch of salt in a small bowl. Set aside. 4. Once the dough has risen, place it on a lightly oiled surface. Divide it into six equal pieces using a scale or by eye. Shape each piece into a disc about 10–12cm (4–5 inches) in diameter. Add a couple of spoonfuls of filling to the center, gather the edges, and pinch tightly to seal into a ball. Place seam-side down. Repeat with the remaining dough and filling. 5. Heat a pan over medium heat for 5–7 minutes, then lightly oil it. Add the dough balls to the pan, pressing them down with a spatula or weight to flatten into discs. Cook each pancake for 3–4 minutes on each side, until golden brown and cooked through. 6. Cook in batches, ensuring not to overcrowd the pan (2–3 at a time, depending on size). Once cooked, let them cool slightly before serving. Enjoy them warm while the filling is gooey. #cooking #korea #desserts #Recipe #fyp

Denzel Curry X Andy Cooks - Chili Ingredients 2 tbsp olive oil 1 brown onion, finely diced 2 garlic cloves, minced 2 Jalapeno chillies, finely diced 3 large tomato, diced 1 tsp ground cumin 1 tsp dried oregano ½ tsp ground chilli 1 tsp mixed spice pinch white pepper 1 tsp smoked paprika 500g beef mince 1 tbsp chillies in Adobo 1 dried bay leaf 700ml tomato juice 400g can kidney beans, rinsed and drained 400g borlotti beans, rinsed and drained 400g can chickpeas, rinsed and drained Garlic bread, sour cream, chopped chives, Fritos corn chips to serve Method Heat half the oil in a deep frying pan on medium high. Cook onion, garlic, jalapeno and tomatoes for 5 mins, stirring, until softened. Stir in cumin, oregano, chilli powder, mixed spice, pepper, paprika, and season with salt, cook for 1 min. Add remaining oil and mince and cook breaking up with the back of a wooden spoon, for 5-6 mins or until browned. Stir in chillies in Adobo, bay leaf, tomato juice and beans. Bring to a simmer, then cook for 30 mins, covered, stirring occasionally. Serve chilli with garlic bread or cornbread, sour cream, chives and Fritos #food #Recipe #cooking #viral

What does sashimi grade mean - #fish #salmon #food #fyp

How long do you rest your steaks for? #cooking #beef #grilling #bbq #foryou

Pork Schnitzel with Spätzle & Mustard Sauce Ingredients: - 350g (12 oz) plain flour, divided - 5 large eggs - 125ml (4 fl oz) milk - ¼ red cabbage, thinly sliced - 1 red onion, thinly sliced - 1 cinnamon stick - 1 star anise - 1 tsp red wine vinegar - 4 pork chops - 200g (7 oz) breadcrumbs - 1 tsp fennel powder - 200ml (7 fl oz) chicken stock - 2 tbsp wholegrain mustard - 2 tbsp double cream - salt & pepper - olive oil & butter Method: 1. Whisk 250g (9 oz) flour with ½ tsp salt. Add milk and 3 eggs; mix until smooth, like mashed potatoes. Cover, chill 1 hour. 2. Heat 2 tbsp olive oil in a pot. Sauté onion, star anise, cinnamon, and a pinch of salt for 2–3 mins. Add cabbage; cook until halved in size. Add vinegar, stir, set aside. 3. Butterfly pork to 1cm (⅜ inch) thick, season with salt & pepper. 4. Set up flour (100g/3½ oz, seasoned with fennel, salt & pepper), beaten eggs, and breadcrumbs. Coat pork in flour, egg, then breadcrumbs. 5. For mustard sauce: melt 2 tbsp butter, whisk in 1 tbsp flour for 1–2 mins. Gradually add stock, whisking until smooth. Stir in mustard, season with salt, set aside. 6. Boil salted water. Push dough through a spätzle maker or grater. Cook 2–3 mins until spätzle floats. Drain, cool on an oiled tray. 7. Fry pork in oil over medium heat, 2–3 mins per side, flipping until golden and cooked through (10–12 mins total). 8. In another pan, melt butter, fry spätzle until golden. 9. Stir cream into mustard sauce. 10. Plate spätzle, cabbage, and schnitzel. Drizzle with sauce and serve. #cooking #food #viral #fyp

Flank Steak with Shallot pan sauce: Ingredients 2 tbsp beef tallow 1kg flank steak (bavette) Sea salt, to season 3 tbsp olive oil 4 large potatoes, washed 4 shallots, thinly sliced 4 cloves garlic, chopped 100ml red wine 1 cup (250ml) beef stock 25g butter 2 tbsp chopped flat leaf parsley Method Preheat oven to 180°C fan forced (356°F). Cut potatoes with a crinkle cutter into 5mm thick slices. Toss in 1 tbsp of oil and season with salt. Place on a large oven tray lined with baking paper in a single layer. Bake for 25-30 mins, until golden and crisp. Melt tallow in a large frying pan on high heat. Season steak with salt, then sear in pan for 2-3 mins each side until well charred, and cooked medium rare. Set steak aside to rest Add remaining oil and shallots to the frying pan, cook, stirring for 2-3 mins, until softened and starting to brown Add garlic, stirring for 1 min. Reduce heat to medium and stir in wine, cook until almost evaporated. Pour in stock, bring to a simmer, stirring. Add butter and cook, stirring until sauce is emulsified. Carve steak, serve topped with shallot sauce and crinkle cut chips, garnish with parsley. #cooking #food #viral