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

Buffalo Chicken Burger Ingredients - 600ml (20 fl oz) buttermilk - 350ml (12 fl oz) vinegar-style hot sauce - 2 tsp chilli powder - 3 tbsp garlic powder - 2 tbsp onion powder - ½ tsp MSG (optional) - ½ tsp salt - 6 large chicken thighs, boneless and skinless - small bunch of chives, finely sliced - 100g (3½ oz) mayonnaise - 100g (3½ oz) sour cream - zest of 1 lemon - 150g (5 oz) butter - 60ml (2 fl oz) honey - 20ml (¾ fl oz) vinegar - 200g (7 oz) rice flour - 200g (7 oz) plain flour - oil for frying - 6 milk buns - 1 head butter lettuce, washed - dill pickles, sliced Method Prep the marinade - In a large bowl, combine 600ml buttermilk, 50ml vinegar-style hot sauce, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, ½ teaspoon MSG, and ½ teaspoon salt. Mix well. - Trim excess fat from the chicken thighs and butterfly any thick pieces for even cooking. - Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for 2–6 hours. Ranch dressing and Buffalo sauce - To make the ranch dressing, in a small bowl mix together the sour cream, 50ml buttermilk, mayonnaise, chives, lemon zest, and a pinch of salt. Set aside. - To make the buffalo sauce, in a saucepan combine 300ml vinegar-style hot sauce, 100g butter, 60ml honey, 20ml vinegar, and 1 tablespoon garlic powder. - Heat over medium, stirring until the butter melts and the mixture is smooth and emulsified. Remove from heat and set aside. Fry the chicken - To make the dredge, in a large bowl mix the rice flour, plain flour, 1 teaspoon chilli powder, 1 tablespoon garlic powder, 1 tablespoon onion powder, and a generous pinch of salt. - Heat oil in a deep fryer or heavy-bottomed pan to 180°C (350°F). - Remove the chicken thighs from the marinade. Add 2–3 spoonfuls of the marinade to the flour mixture and mix to create crispy bits. - Coat each piece of chicken thoroughly in the flour mixture, pressing to ensure even coverage. - Fry the chicken in batches for 10–12 minutes, or until golden brown and the internal temperature reaches at least 70°C (160°F). Transfer to a wire rack to rest. Assemble - Toast the milk buns in a pan with butter until golden. - Spread ranch dressing on the bottom bun and top with a layer of butter lettuce. - Dip the fried chicken in the buffalo sauce, allowing excess to drip off, and place on the lettuce. - Add sliced dill pickles and another dollop of ranch dressing, then top with the other half of the bun. - Serve immediately and enjoy! #cooking #Recipe #chickenburger #fyp

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

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

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

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

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.

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

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

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

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

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

Do you use a weight or protein press when cooking steak? #cooing #beef #grill #foryoupage

Happy New Year’s Eve legends! Oliebollen Ingredients - 14g dried yeast - 125ml warm water - 60g caster sugar - 450g flour - Pinch salt - 250ml milk - 2 eggs - 100g currants - 100g raisins - 1 granny smith apple, diced - Icing sugar for dusting - Oil for frying (I use canola) Method 1. Place the yeast into the warm water, stir and set aside. 2. In a large mixing bowl add the sugar, flour, and salt and mix. 3. Create a well in the centre and add the milk, beaten eggs and water yeast mixture. 4. Starting from the centre and working your way out mix the batter. 5. Mix through the currants, raisins and apple. 6. Leave the mixed dough in a bowl big enough for it to double, cover it with plastic wrap and set aside for 1 hour. 7. In a large pot 2/3 full with oil, heat until it reaches 160c. 8. Using 2 spoons, place in golf ball size pieces of the dough in batches of 5-6 and cook until golden brown - around 5-6 minutes. 9. Remove from the oil and leave on a wire rack to drain. 10. Dust HEAVY with icing sugar and enjoy! #cooking #nye #food #Recipe

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

Omelettes are delicious and curly parsley is elite. #cooking #breakfast #eggs #howto

Do you need a chipper (French fry cutter) in your home? #cooking #hotchips #fyp #vira

Yorkshire Puddings Ingredients - 1 cup (120 g) plain flour - 1 cup (240 ml) whole eggs (approximately 4–5 eggs) - 1 cup (240 ml) whole milk - pinch of salt - 250 g (9 oz) beef tallow Method 1. Combine equal volumes of flour, eggs, and milk in a large jug or bowl. Add a pinch of salt. Blend the mixture with a whisk or hand blender until smooth. This base recipe (1 cup of each) makes about 8 Yorkshire puddings. Increase the quantities if needed for a larger batch. 2. Cover the batter and place it in the fridge to rest for at least 2 hours or overnight. 3. Preheat your oven to 200°C (fan) / 220°C / gas mark 7 / 425°F. 4. Add about 1 cm (⅜ inch) of beef tallow to each cavity of a muffin tin or oven-safe ramekin. Place the tin or ramekins in the oven and heat for 15–20 minutes, or until the tallow is just starting to smoke. 5. Remove the batter from the fridge and give it a quick stir to ensure it’s smooth and well-mixed. 6. Carefully remove the hot tin or ramekins from the oven. Pour the batter into the centre of each cavity, filling almost to the top of the hot tallow. 7. Return the tin or ramekins to the oven and bake for 20–30 minutes. Avoid opening the oven door during baking. The puddings should rise significantly, becoming golden and crisp. 8. Once baked, remove from the oven and carefully pour off any excess tallow from the centre of each pudding. Transfer the puddings to a wire rack to cool slightly before serving while hot. #cooking #food #viral #roast

Cherry, Balsamic and Cinnamon Glazed Ham 🍒🌲 Ingredients - 500g (1 lb 2 oz) fresh cherries (fresh or frozen) - 110g (½ cup) brown sugar - 50ml (3 tbsp + 1 tsp) balsamic vinegar - thumb-sized piece of ginger, peeled and sliced - 2 tbsp Dijon mustard - 2 cinnamon sticks - 50ml (3 tbsp + 1 tsp) water - 50g (3½ tbsp) butter - ½ tsp salt - 1 whole bone-in ham - fresh cherries, to garnish Method 1. Preheat your oven to 165°C (325°F). 2. Add the pitted cherries, brown sugar, balsamic vinegar, ginger, Dijon mustard, cinnamon sticks, water, and salt to a saucepan. 3. Bring the mixture to a simmer and cook for 12–15 minutes, or until the cherries are soft and broken down. 4. Remove the cinnamon sticks, then blend the mixture with a stick blender or regular blender until smooth. 5. While blending, add the butter and continue blending until fully emulsified. Adjust seasoning with an extra pinch of salt if needed, and set the glaze aside. 6. Prepare the ham by removing the skin. Score a line through the skin, then use your fingers to gently peel it away from the fat layer, removing it in one piece. 7. Score the fat layer with a sharp knife in a diamond pattern or lines roughly 2cm (¾ inch) apart. 8. Place the ham on a lined baking tray. Generously pour one-third to half of the glaze over the ham, ensuring it is fully coated. 9. Roast the ham in the oven for 20–25 minutes. Begin basting every 5–10 minutes, continuing to roast for a total of 1½ hours. 10. Once glazed and caramelised, remove the ham from the oven and allow it to rest for 10 minutes. 11. Garnish with fresh cherries and, optionally, sprigs of rosemary or bay leaves. 12. Serve warm or cold. Store leftovers in the fridge for up to 4–5 days. #cooking #ham #christmas #food

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