Andy Cooks

The spice bag🇮🇪 No recipe for this one, I don’t recommend making this at home. Some dishes are just best eaten out ✌️ #cooking #chicken #food #viral #howto #fried #fypシ

Salmon Gravlax Ingredients - 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 dill Method 1. 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 #seafood #bagels #fyp #viral

Cannoli fail … Keep an eye our for round 2. My pastry work definitely needs work, but I’m determined to get these delicious things right. #cooking #sweets #food #italia #foryou

#ad Lamb Birria Pie for Babe 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 @sunbeam_anz Pie Maker which has a nice deep dish so you can get plenty of filling there. Lamb Birria Pie 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 cheese Method: 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 #pie #lamb #howto #foryou #viral

Homemade Cream Cheese Ingredients - 2L(3½ pints) full-fat milk - 600ml (20 fl oz) buttermilk - 80ml (2¾ fl oz) fresh lemon juice - salt to taste Method 1. 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 #food #viral #fyp #howto

Balkan Burger - Pljeskavica 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 rolls Method: 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. #cooking #food #Recipe #burger #foryou #viral

Sweet Water Noodles Ingredients - 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, pounded Method 1. 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! #cooking #food #noodles #sweat #howto #Recipe

Technique Tuesday - the butcher is not and how to trust a piece of meat. #c#cookingf#foodh#howtof#foodtokv#viralf#fyp

Steak cooked over wood vs charcoal, whats better? #cooking #steak #food #fyp

Bagels 🥯 Ingredients - 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 tops Method 1. 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 #food #bagels #Recipe #foryou #viral #howto