Andy Cooks

Why do Italians Never Break Spaghetti? #cooking #pasta #food #foryou

Ground beef(or lamb) curry: Ingredients 1 tbsp olive oil 600g beef (or lamb) mince 1 red onion, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cumin 1 tsp garlic powder 1 tsp garam masala pinch dried chilli flakes 1 cup frozen peas ½ cup (125ml) water steamed rice, chopped coriander leaves, to garnish Method Heat oil in a large saucepan on high heat. Add beef, cook, without stirring for 2 minutes. Add onion, stir to combine and start to break up the mince with the back of a wooden spoon. Cook until mince is well browned. Add tomatoes and garlic, cook for 2 minutes. Stir in spices, reduce heat to medium, cover and cook for 3-4 minutes. Stir in peas and water, cover, then cook for a further 2 minutes. Serve mince on a bed of steamed rice, garnished with coriander. #cooking #EasyRecipe #food #foryou

We all need more Hot Pot in our lives #cooking #beef #soup #dinner #fyp

Can you cook a steak directly on hot coals? #food #fyp #steak

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

Beef Noodles 🍜 Ingredients 500g flank steak, thinly sliced 1 tbsp water ½ tsp bicarb soda 2 tbsp cornflour 1½ tbsp Shaoxing wine ¼ cup (60ml) soy sauce 2 tbsp oyster sauce 1 tbsp dark soy sauce 450g fresh hokkien noodles 2 tbsp vegetable oil (or other neutral oil) 1 small brown onion, finely sliced 1 carrot, julienned ½ each of red, green and yellow capsicums (bell peppers), thinly sliced 4 spring onions, white and green parts separated, chopped 4 cloves garlic, finely chopped 1 thumb-sized piece young ginger*, julienned chilli crisp, to serve Method Combine water, bicarb soda, cornflour, 1 tbsp of Shaoxing and 2 tbsp of soy in a large bowl. Add beef and toss well to coat, then set aside to marinate. Combine remaining Shaoxing, soy, oyster sauce and dark soy in a small bowl. Set aside. Cook noodles in a large pot of salted boiling water, according to packet directions. Drain and rinse under cold water. Heat the oil in a wok over high heat. Cook beef in batches, tossing, until browned. Set aside. Add onion and carrot, cook for 1-2 mins, until softened. Add capsicums, garlic, ginger and white part of onion. Cook a further 1-2 minutes to soften. Return meat to the pan along with sauces and noodles. Toss well to combine and bring sauce to a simmer. Stir through the green part of the onion. Serve with a drizzle of some chilli crisp if desired. *If you can’t find young ginger, then use regular ginger and finely grate it.

Cooking a Steak on a Block of Salt – Does It Work? #cooking #steak #food #salt #viral

Murtabak Buldak Omelette: Ingredients 120g packet of instant ramen noodles with seasonings 1 tbsp olive oil 1 hot dog/frankfurt 2 eggs, beaten 1 spring onion, sliced (whites and greens separated) ⅓ cup (40g) grated cheese crispy chilli oil Method Score the hot dog/Frankfurt on an angle across top and base, then cut a deep slit down the centre, without cutting completely through. Heat half the oil in a medium frying pan on medium heat. Cook the sausage, cut side down with protein press on top, for 2-3 minutes until browned. Set the hot dog aside. Cook the noodles in a small saucepan of boiling water with included seasonings. Heat remaining oil in the same frying pan on medium. Drain noodles straight into the pan and spread out to cover the base. Pour over the egg and shake the pan so it doesn’t stick. Sprinkle over the white of the onion, then cheese. Top with sausage down the centre. Fold half the noodles over to enclose, then transfer to a serving plate. Top with the green of the onions and serve drizzled with chilli crisp. #cooking #Recipe #EasyRecipe #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

Chicken Teriyaki: Serves: 4 Prep time: 5 mins Cook time: 20 mins Ingredients 2 spring onions, white and green parts separated 6 chicken thighs, skin on 2 tsp sesame oil thumb-sized piece of ginger, finely grated 2 garlic cloves, finely grated 1½ tbsp sake ¼ cup (60ml) Tamari soy ¼ cup (60ml) mirin 1 tbsp honey 1 bunch pak choy, washed, halved lengthwise steamed Jasmine rice, to serve toasted sesame seeds, to garnish Method Dice the white part of the spring onions, and finely slice the green parts. Set aside. Place chicken in a cold oiled frying pan, skin side down and place over a medium high heat. When chicken starts to sizzle, reduce heat to medium low and cook slowly, until fat renders out. When the skin side is golden brown, transfer chicken to a tray. Heat sesame oil in the same pan on medium high. Add white part of onion, ginger and garlic, cook for 2 minutes, until aromatic. Add sake and stir to deglaze pan. Add soy, mirin and honey, bring to a boil, stirring. Return chicken to pan, skin side up. Cook chicken in sauce for 5 minutes, basting regularly, until sauce reduces and thickens. Steam pak choy for 1-2 minutes, until just tender. Slice chicken and serve on steamed rice, drizzled with the sauce, with pak choy on the side, garnished with green part of onion and sesame seeds. #cooking #dinner #Recipe #fyp

Chaaza - Burmese Curry: Serves: 4 1 cup (200g) dried chickpeas 1 lemongrass stems, white part only, chopped 3cm piece ginger, peeled, chopped 8 cloves garlic, chopped 6 shallots, peeled, thinly sliced 2½ tbsp vegetable oil 1 tsp turmeric 1 tsp sweet paprika ½ tsp chilli powder ½ tsp Kashmiri chilli powder Black pepper 2 tsp shrimp paste in oil 2 tbsp fish sauce 400ml coconut milk 500g raw peeled prawns 250g Vermicelli noodles 1 lime, cut into wedges Coriander leaves and pickled mustard greens, to serve Method Preheat oven to 180°C fan forced (356°F). Place chickpeas on an oven tray and roast for 20-25 minutes, until dark and well toasted. Set aside to cool briefly, then process to a powder in a food processor. Sieve powder through a fine sieve and measure out ½ cup (75g). Pound lemongrass stems in a mortar and pestle. Add ginger and garlic, continue to pound. Add 4 of the shallots and pound until mixture becomes a coarse paste. Heat oil in a large, deep frying pan over high heat. Add turmeric, fry for 30 seconds. Add paste, season with salt and cook for 1-2 minutes, stirring, until aromatic. Stir in remaining spices, pepper and shrimp paste, and cook, stirring, for 2 minutes. Add fish sauce and continue to cook until the mixture “cracks.” Stir in the coconut milk and 2 cups (500ml) water. Bring to a simmer. Simmer for 5–10 minutes, allowing the flavours to develop. Mix the ½ cup chickpea flour with ⅔ cup (160ml) water in a small bowl to make a slurry. Add into curry and stir until well incorporated. Simmer until starting to thicken. Add the prawns and continue cooking for 2-3 minutes until they are just cooked through. Soak noodles in boiling water for 2 minutes, until soft. Drain and divide between serving bowls. Ladle over the curry, and garnish with thinly sliced shallots, lime wedges, mustard greens and coriander. #cooking #Recipe #fyp

Steak Fajitas: Serves: 4 Prep time: 10 min Cook time: 15 min Ingredients 1 white onion 2 tomatoes, diced 1 jalapeno, seeded, diced juice of 1 lime sea salt and pepper, to season 2 tbsp olive oil 1 yellow capsicum (bell pepper), thinly sliced 1 green capsicum (bell pepper), thinly sliced 3 cloves garlic, finely sliced 1 tsp ground cumin 1 tsp garlic powder 1 tsp ground coriander 1 tsp smoked paprika 1 tsp dried oregano pinch dried chilli flakes 1kg beef flank steak, trimmed 8 flour tortillas guacamole, to serve Method For pico de gallo, finely chop half the white onion and place in a medium bowl. Add tomato, jalapeno and lime juice, season with salt and mix well. Set aside. Slice remaining onion half thinly. Heat half the oil in a large frying pan on medium high heat. Cook onion and capsicum, tossing for 2-3 mins, until softened. Season with salt and pepper. Add garlic, half the spices and the chilli flakes, cook stirring for a further minute, until aromatic. Transfer to a plate and set aside. Slice steak into thin strips, 5cm long (2 inches). Season with some salt and the remaining spices. Heat remaining oil in the pan on high heat. Cook beef in batches, for 1 minute each side, then set aside with capsicum mixture. When the final batch of beef is cooked, return all beef and capsicum mixture back to the pan and toss quickly to heat through. Remove from heat and transfer to a serving dish. Toast tortillas over open flame, turning several times until starting to char. Serve tortillas filled with beef, topped with pica de gallo and some guacamole. Roll up to enclose and enjoy! #cooking #food #viral #Recipe

The Evil Genius Cake from Ben Shewry. Full recipe available on the Attica website. ✌️ #bakeing #food #cake #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

Moreton Bay Bugs – The Aussie Lobster You’ve Never Heard Of! #seafood #lobster #cooking #fyp

Wagyu beef cheek and cheese pie for Yuki Recipe for the pie is over on my website #beef #pie #kiwi #fyp

Bookend chopping boards or grain end chopping boards, not only are they good to look at they are also better for your knives 🔪 #cooking #food #viral #kitchen

Grilled Cheese - Roast Tomato Soup:  Ingredients * 1kg tomatoes, quartered * 1/3 cup (80ml) extra virgin olive oil * 100g butter * 2 brown onions, chopped * pinch of salt * 5 cloves garlic, crushed * 1 cup (250ml) chicken stock * 12 basil leaves * 2 cups (200g) mozzarella, grated * 1 ⅔ cup (200g) smoked cheddar, grated * 8 thick slices sourdough Method 1. Preheat the oven to 180C fan forced (200C conventional).  2. Place tomatoes on a large oven tray. Drizzle with half the oil and sprinkle with a good pinch of salt.  3. Roast for 20 minutes.  4. Heat remaining oil and half the butter together in a large saucepan on medium heat.  5. Cook, stirring, for 3 minutes, until softened.  6. Add garlic, cook, stirring for 10 minutes.  7. Remove tomatoes from oven, transfer to saucepan.  8. Deglaze oven tray with some of the stock to remove any tomato stuck to it.  9. Add remaining stock to the saucepan and bring to a simmer, stirring, for 5 minutes.  10. Butter one side of each bread slice.  11. Heat a medium frying pan on medium. Place a slice of bread, buttered side down in the pan.  12. Top with 1/4 of the mozzarella and 1/4 of the cheddar.  13.  Top with another slice of bread, buttered side facing up.  14. Press bread down with a protein press, cook for 1-2 minutes, until golden brown.  15. Flip the grilled cheese over and cook the other side, pressed down, until golden brown and cheese melted.  16. Transfer the grilled cheese to a tray to keep warm and repeat with remaining bread and cheese.  17. Remove soup from heat. Puree with a stick blender.  18. Add basil leaves and puree again. Season to taste.  19. Slice your grilled cheese in half and serve with soup.  #cooking #Recipe #food #viral

Expensive Salt Really Make a Difference on steak? 🥩 #fyp #steak #grill #bbq

Deep Fried Ice Cream: Ingredients 5 cups cornflakes 2 tbsp caster sugar 3 tsp ground cinnamon 1L vanilla ice cream 2 eggs, beaten Peanut oil for deep frying chocolate sauce, whipped cream, Maraschino cherries, to serve Method Crush cornflakes in a food processor, then transfer to a large bowl with sugar and cinnamon. Roll 4 large scoops of ice cream into balls and roll in cornflake mix, using hands to shape into a tight ball. Place balls on a lined tray and freeze for 30 minutes, until firm. Reserve remaining cornflake mixture. Place eggs in a shallow bowl. Dip the coated balls in egg, turning to completely coat, then into cornflake mixture again, tossing to coat in the crumbs. Return to the tray and freeze for a further 30 mins. For best results, repeat this coating a second time then freeze for at least an hour to become very firm. Heat oil in a saucepan over medium-high to 180°C (356°F). Working with 1 ball at a time, gently lower into hot oil and cook for 10-15 seconds, until the coating is golden and crisp. Remove with a slotted spoon and transfer to a chilled serving plate. Drizzle with chocolate sauce, then top with whipped cream and a cherry. Serve immediately! #icecream #dessert #Recipe #fyp