Andy Cooks

Chicken & Cashew stir fry 🥄 Ingredients 2 tbsp neutral oil (vegetable, canola, peanut) ½ cup cashews 5 whole dried birdseye chillies (optional)1 brown onion, sliced 1 green capsicum (bell pepper), chopped 2 spring onions, chopped Thumb-sized piece fresh ginger, finely sliced julienne 4 cloves garlic, chopped 4 chicken thigh fillets, sliced 1cm thick 2 tbsp oyster sauce 1½ tbsp light soy sauce 1 tbsp cornflour Steamed rice, to serve Method Heat oil in a wok over high heat. Add cashews and cook for 2 minutes, tossing, until golden brown. Add chillies and cook a further 1 minute, then remove with a slotted spoon and set aside. Add onions and capsicum, cook for 2 minutes, until softened, tossing. Add chicken and cook for 3-4 minutes, until browned. Add the ginger, garlic and spring onions, tossing to combine, then return cashews and chillies to wok. Stir in oyster sauce and soy sauce, bring to a boil. Mix cornflour with 1½ tbsp water to make a slurry, mix into stir fry. Cook for 2 minutes, until the sauce thickens slightly. Serve stirfry immediately over some steamed rice #Recipe #chicken #stirfry #fyp

Nat vs Andy cooks - Chips va rice … who will win. 🥇 #fish #chips #rice #masterchef

Korean Fried Chicken Burger: Ingredients 8 chicken thighs, trimmed thumbsize piece of fresh ginger, grated 4 garlic cloves, finely grated 1½ tsp sea salt 1 tsp ground black pepper 8 potato buns, toasted (see separate recipe for homemade) Mayonnaise, for serving KOREAN SAUCE 1 tbsp peanut oil ½ cup Gochujang ½ cup tomato ketchup 2½ tbsp hot honey 2 tbsp rice wine vinegar (or apple cider) 2 tsp salt 2 tbsp soy sauce ⅓ cup (80ml) water 8 cloves garlic, crushed DREDGE AND FRYING peanut oil, for deep frying 3 eggs, beaten 1½ cups (225g) potato starch 1½ cups (225g) plain flour SALAD ⅓ cup rice vinegar ⅓ cup water 2 tsp sea salt 2 tsp caster sugar 2 Lebanese cucumbers, sliced into ribbons 1 baby wombok cabbage (napa cabbage), shredded 4 spring onions, sliced 1 bunch garlic chives, chopped DRESSING 1 tbsp korean soy sauce ½ tsp gochukaru 2 tsp rice vinegar 2 tsp sesame oil 3 tsp hot honey Method In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour. To make the sauce, in a small saucepan over medium heat, add peanut oil and garlic and saute for 2-3 minutes. Add gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside. For the salad, combine vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Remove from the heat and pour over cucumbers in a shallow heatproof bowl, set aside to cool. Toss cabbage, spring onions, and chives in a large bowl. Put dressing ingredients in a screw top jar and shake until completely mixed, then toss through salad just before serving. In a deep fryer or heavy based saucepan, heat oil to 175°C/347°F. To coat chicken, whisk half of the flours with the eggs in a large bowl, then mix remaining flours together in a separate bowl. Toss marinated chicken in egg and flour mixture until well coated, then toss in flour mixture and coat completely. Place the chicken into the hot oil and fry in batches for 4-5 minutes until lightly browned and crispy. Remove from oil and drain on a wire rack or paper towel. Heat peanut oil to 190°C/375°F. Fry chicken again for 4 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel. In a large mixing bowl, add double-fried chicken and Korean sauce. Toss well to completely coat. Spread toasted potato buns with some mayonnaise, then top with salad, some drained cucumber ribbons, a piece of chicken and bun top. #chicken #dinner #burger #sandwich #viral

Smoked Shotgun Shells: Ingredients 1 brown onion, finely chopped 1 jalapeno, finely chopped 1½ cups (240g) sharp cheddar cheese, grated 1 tbsp onion powder 1 tbsp garlic powder 1 tbsp smoked paprika 1½ tsp sea salt 1½ tsp cracked black pepper 500g (1.1 lbs) pork mince 250g dried cannelloni shells 20 strips streaky bacon 1 cup (250ml) BBQ sauce Method Combine onion, jalapeno, cheese, onion powder, garlic powder, paprika, salt, pepper and pork mince in a large bowl, mix well to combine. Fill cannelloni shells with mince mixture, then wrap each shell in a strip of bacon. Place on a large tray, cover and refrigerate overnight. Preheat a smoker to 120°C (250F). Place cannelloni shells directly on the smoker grill and smoke for 1 hour 15 minutes. Heat BBQ sauce in a small saucepan on low, until warmed. Brush shells with some sauce to glaze, continue to smoke for 20 minutes. Baste again with the sauce, then smoke for a further 20 minutes. Transfer to a serving platter and serve hot. #fyp #smoker #meats #Recipe

Beef Stroganoff: Serves: 4 Prep time: 5 mins Cook time: 20 mins Ingredients 2 tbsp olive oil 800g beef strips Sea salt and cracked pepper, to taste 1 brown onion, sliced 3 garlic cloves, chopped 6 sprigs thyme, leaves chopped 200g Swiss brown mushrooms, sliced 2 tbsp plain flour 3 tsp Dijon mustard 1½ cups (375ml) beef stock 2 tbsp Worcestershire sauce ¾ cup (180g) sour cream Pasta or egg noodles, to serve Chopped parsley, to serve Method Heat oil in a heavy based frying pan on medium-high. Cook beef strips for 2-3 minutes, turning, until browned, season with salt and pepper. Add onion and cook for 3 minutes, until starting to soften. Stir in garlic and thyme, cook for a further 2 minutes. Add mushrooms, cook, stirring, for 2 minutes until starting to soften. Sprinkle over flour and stir into mixture, then add mustard and stock and stir to combine. Bring to a simmer and cook for 5 minutes, until starting to thicken. Stir in Worcestershire and sour cream, bring to a simmer, stirring to combine. Season with salt and pepper to taste, then serve over pasta and garnish with parsley.

Bunny Chow 🇿🇦 Ingredients ¼ cup (60ml) neutral oil or lard 1 cinnamon stick 1 tbsp coriander seeds 4 cardamom pods 1 brown onion, finely diced 2 green chillies, finely diced 4 cloves garlic, finely grated 1 lg knob ginger, finely grated 14 curry leaves 1kg boneless lamb shoulder salt and pepper to taste 1 tbsp ground turmeric ½ tsp chilli powder 1 tbsp garam masala 3 tomatoes, diced 8 baby potatoes, halved 1 loaf country white bread, unsliced coriander leaves, to garnish Method Heat oil in a heavy based saucepan over medium-low heat. Cook cinnamon, coriander seeds and cardamom for 5 minutes, until very fragrant. Increase the heat to medium, add onions and saute for 3 minutes. Stir in green chilli, garlic, ginger and curry leaves and cook for a further minute. Add lamb, season with salt and stir until starting to brown. Add turmeric, coriander, chilli powder and garam masala, stir well to combine. Stir in tomatoes, cover and simmer for 40 minutes, stirring occasionally. Uncover, stir in potatoes and cook for a further 30 minutes, covered, until potatoes are cooked through and lamb is tender. Hollow out large bread rolls, reserving the insides. Fill bread cases with curry and the extra bread on the side. #shorts #video #curry #Recipe

Beef Chilli 🌶️ Ingredients 1 tbsp olive oil 500g beef mince Sea salt, to season 1 white onion, diced 1 red capsicum (bell pepper), diced 4 cloves garlic, chopped 230g jar Chipotle in adobo 400g can chopped tomatoes 1 tbsp soy sauce 1 tbsp smoked paprika 400g can black beans, rinsed and drained 1 cup (250ml water) sliced spring onion, to garnish Steamed rice and lime wedges, to serve Method Heat oil in a heavy based frying pan on medium-high heat. Add mince, give a quick stir to spread around the pan, season with salt and then leave to brown for about 5 minutes. Break up the beef with a wooden spoon, scraping all the fond from the base of the pan. Add the onions, capsicum and garlic, cook for 2 minutes, stirring, until softened. Stir in chipotle in adobo, tomatoes, soy and paprika. Add black beans and water, bring to a boil, then reduce heat and simmer for 10-15 minutes, until sauce reduces. Serve chilli on steamed rice, garnished with spring onion and lime wedges. #beef #Recipe #dinner #fyp

Curried Sausages: Ingredients 1 tbsp neutral oil (vegetable, canola, peanut) 8 thick pork sausages Sea salt and cracked pepper, to taste 1 brown onion, chopped 3 garlic cloves, chopped 1 carrot, peeled, chopped 2 green apples, cored, chopped large chunks 2 cups (500ml) water 92g Japanese curry stock cubes* Steamed rice, to serve Method Heat oil in a heavy based frying pan on medium-high. Cook sausages for 5 minutes, turning, until browned all over. Add onion and garlic, cook for 3 minutes, until starting to soften. Add carrots and cook for a further 2 minutes, stirring. Stir in water and stock cubes, bring to a simmer, stirring to dissolve stock. Simmer for 5 minutes. Add apples, stir to combine and continue simmering for a further 5 minutes. Serve curry on steamed rice. *I like to use the Golden Curry Sauce Mix brand #cooking #sausages #dinner #viral

Thai Pomelo Salad (Yam Sam O)inspired my the legends at Samila Gang on the Sunny coast Ingredients 1 pomelo 2 tsp peanut oil 2 shallots, finely sliced ¼ cup dried shrimp 1 lemongrass, white part only, finely shredded 2 kaffir lime leaves, finely shredded ¼ cup peanuts, toasted, chopped ⅓ cup shredded coconut, toasted ½ cup mint leaves 1 long red chilli, finely sliced DRESSING 3 dried birdseye chillies 1 tbsp palm sugar, grated 2 tbsp lime juice 3 tsp fish sauce Method Remove rind and pith from pomelo and segment. Break up into small pieces and transfer to a large bowl. Heat oil in a medium frying pan over medium heat. Cook shallots for 5 minutes, stirring, until softened and starting to brown. Set aside to cool. Dry fry the shrimp in a small frying pan on medium high, until fragrant. Transfer to a spice grinder and blend or pound in a mortar and pestle. For the dressing, dry fry the chillies in a small frying pan over medium heat until starting to colour. Transfer to a spice grinder and grind to a powder. Measure out ¼-½ tsp of powder (depending on your spice heat preference) then reserve the rest for another use. Pound the palm sugar in a mortar and pestle with the lime juice, until dissolved, then stir in fish sauce and the chilli powder. Pour dressing over pomelo, then add shallots, shrimp powder, lemongrass, lime leaves, peanuts, coconut, mint and chilli. Toss until well combined, then serve immediately. #Recipe #salad #thailand #fyp

Cumin Crumbed Lamb Cutlets: Ingredients 12 lamb cutlets, French trimmed sea salt and pepper, to season 1 cup (150g) plain flour 2 tbsp ground cumin 1 tbsp fine sea salt 2 eggs, beaten 1½ cups panko breadcrumbs ⅔ cup (185g) Greek yoghurt ¼ cup finely chopped coriander 1 tsp hot mustard 1 lemon olive oil, to shallow fry potato salad, to serve Method Season the lamb cutlets with salt, pepper and half the cumin. Combine flour, remaining cumin and fine salt in a shallow bowl, mix well to combine. Place eggs in a shallow bowl and panko in a third shallow bowl. Dip cutlets into flour, turning to coat completely, then shake off excess. Dip into egg, allowing excess to drip off, then dip into breadcrumbs and press down on breadcrumbs to coat firmly. Place crumbed cutlets on a plate. Combine yoghurt, coriander and mustard in a small bowl. Season with salt to taste. Zest the lemon and juice 1 half. Add to yoghurt and mix well. Heat oil in a large frying pan on medium high heat. Cook cutlets in batches, based on their thickness (thicker cuts will need longer to cook) for 2-3 minutes each side, until golden brown. Transfer to a tray with a rack and keep warm while cooking remaining cutlets. Season cutlets with salt. Serve with yoghurt dipping sauce and a simple potato salad on the side. #cooking #lamb #Recipe #fyp

Now not tu ruin your scrambled eggs 🥚 #cooking #breakfast #howtocookeggs #fyp

How I carve a ribeye for 2 people 🥩 #beef #steak #cooking #food

Do you pepper your steaks? 🥩 #beef #steak #grill #viralvideo

Grilled Sugarloaf Cabbage: w. Miso Butter Ingredients 1 sugarloaf cabbage, quartered 1 tbsp neutral oil (vegetable, canola, peanut) Sea salt, to season 100g butter, at room temperature 1½ tbsp white miso 1 tbsp mirin Fried shallots, to serve Method Preheat a grill to medium-high heat. Drizzle cut sides of cabbage with oil and season with salt. Place cabbage cut side down on the grill and cook, turning, for 10-15 minutes until charred all over. Combine butter and miso in a medium bowl, beat with a spoon until completely mixed together. Stir in mirin and sake, mix again until mixture comes together.* Spread cut sides of cabbage with miso butter and allow to cook, outer curved side down, until butter mixture melts through, about 5 minutes. Serve sprinkled with fried shallots. *Alternatively you could use a mini food processor to bring butter mixture together. #grill #cabbage #Recipe #fyp

Blueberry Cobbler: Ingredients 2 cups (300g) frozen blueberries zest and juice of 1 lemon ½ tsp ground cardamom ¾ cup caster sugar (165g) 75g butter, diced 1 cup self raising flour (150g) ½ tsp fine sea salt ¾ cup milk (180ml) ice cream, to serve Method Preheat the oven to 175°C fan force (350°F). Toss blueberries, lemon zest and juice, cardamom and ¼ cup of the sugar in a medium bowl. Place the butter in a 1.75L baking dish in the oven to melt. Combine flour, salt, and remaining sugar in a medium bowl and whisk to combine. Whisk in milk, until smooth. Remove the dish from the oven and carefully pour the batter into melted butter. Sprinkle over blueberries in an even layer. Bake for 35-40 minutes, until golden and a skewer inserted into the cake part comes out clean. Serve warm with ice cream. #dessert #baking #icecream #viral

Kimchi fried rice 🌾 Ingredients 1 tbsp peanut oil 1 Kranksy sausage, sliced 1 cup kimchi, chopped, juice reserved 3 garlic cloves, finely grated 2 cups cooked Jasmine rice 25g butter 2 tsp Korean soy sauce 3 spring onions, thinly sliced, green and white parts separated 2 eggs Method Heat oil in a wok over high heat. Add sausage and cook for 1 minute, until browned. Add kimchi, toss for 1 minute, then add garlic and spring onion whites, toss for 30 seconds. Stir in rice, cook, stirring for 1 minute. Add butter, toss until it melts. then stir in ⅓ cup (80ml) of reserved kimchi juice and soy sauce, toss well. Stir through spring onion greens, then remove from heat. Fry eggs in an oiled frying pan over medium heat, until whites are just set. Serve rice in bowls topped with fried egg and extra spring onions to garnish. #rice #kimchi #Recipe #fyp

#ad Espresso braised mushrooms on sourdough topped with a fried egg, chives and parmesan. I said it, we’ve all had enough avocado toast (and yes I’m looking at you Babe). So, in partnership with @KitchenAid Australia & NZ , here’s what I’m making instead using their quiet Semi Automatic Espresso Machine. #Kitchenaid #madewithkitchenaid #coffee #Recipe Ingredients 1½ tbsp olive oil 20g butter 200g Swiss Brown mushrooms, sliced Sea salt and pepper, to season 2 garlic cloves, chopped 40ml espresso coffee 2 tbsp cream 2 eggs 2 thick slices sour dough, toasted 2 tbsp grated parmesan cheese Chopped chives, to garnish Method Heat 1 tbsp of the oil and butter in a large frying pan on medium high heat. Add mushrooms and cook, stirring occasionally for 5 minutes, until starting to brown. Season with salt and pepper. Add garlic, cook for a further minute, stirring. Pour in coffee, bring to a boil, cook until reduced by half. Add cream, cook for a further 2 minutes until thickened slightly. Heat remaining oil in a frying pan over medium heat and fry eggs for 2-3 minutes, until whites are set. Serve mushrooms on buttered toast, sprinkled with chives, topped with an egg and parmesan cheese.

Chicken fried steak with Jess ! #chicken #steak #texas #fyp

Big steaks for the win 🥇 #bbq #grill #beef #viral

#ad Pan fried corn fritters, pico de gallo, crushed avocado and poached eggs A favourite breakfast in our house – corn fritters pan-fried till golden, topped with crushed avo, zesty pico de gallo and soft-poached eggs. It’s fresh, hearty, and perfect for slow mornings. Made in partnership with @KitchenAid Australia & NZ using the Cordless Go Top Down Chopper, Cordless Go Citrus Juicer and Cordless Go Hand Blender. #Kitchenaid #madewithkitchenaid #breakfast #Recipe #cornfritters Ingredients 3 corn cobs, peeled, husk removed 1 red onion, chopped 1 clove garlic, smashed 2 eggs ¼ cup (60ml) coconut milk 3 spring onions, finely sliced sea salt and black pepper, to season 1 cup (150g) self-raising flour 2 tsp Tajin seasoning 1 avocado juice of 1 lime 2 tomatoes, finely diced ½ white onion, finely diced 1 jalapeno chilli, finely diced half a bunch coriander, leaves chopped 2 tbsp olive oil poached eggs, to serve Method Slice kernels off corn cobs and place half in a small food processor. Add onion and garlic and pulse until a paste forms. Transfer mixture to a medium bowl along with remaining corn kernels. Stir in eggs, milk and spring onions, season with salt and black pepper. Fold in flour and seasoning, until just combined. Set batter aside. Mash avocado with half the lime juice, until smooth. Season with salt. For pico de gallo, combine tomatoes, white onion, jalapeno and coriander in a small bowl with the remaining lime juice and mix well. Heat some of the oil in a large frying pan over medium heat. Working in batches, drop ¼ cupfuls of batter into the pan and allow to spread to about 8cm wide. Cook for 3 minutes on each side, or until golden brown. Transfer to a plate lined with a paper towel and keep warm while repeating with remaining batter and oil. To serve, place 3 fritters on each serving plate, top with avocado puree and scatter over pico de gallo. Serve with poached eggs.