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

FutureCanoe Chocolate Chip Cookie🍪 Makes: 12 Prep time: mins + freezing and 24 hours resting Cook time: 15 mins Ingredients 170g (6oz) chocolate hazelnut spread 225g unsalted butter 150g caster sugar 250g brown sugar 2 eggs 3 vanilla beans, halved, seeds scraped 380g plain flour 1 tsp baking powder ½ tsp bicarbonate of soda pinch sea salt 85g (3oz) 70% dark chocolate, chopped 85g (3oz) milk chocolate, chopped 200g dark chocolate chips sea salt flakes Method Divide hazelnut spread between a 12 hole silicone mini muffin tray and freeze until firm. Melt butter in a medium saucepan and cook until browned and starting to smell nutty. Transfer to a bowl and place in a bowl of iced water. Whisk in an ice cube, then allow to cool, stirring occasionally. When cooled, whip the butter over the ice until light, then discard ice. Beat the sugars into butter until creamed. Beat in eggs 1 at a time, beating well between each addition until light and fluffy, then beat in vanilla seeds. Sift flour, baking powder and bicarb together, then mix into butter mixture until a soft dough forms. Fold in chocolate chips. Cover dough tightly with plastic wrap and refrigerate overnight. Remove dough from fridge and hazelnut butter from freezer. Divide the dough into 12 equal portions. Take a portion of dough and shape it into 2 discs slightly wilder than the frozen hazelnut spread. Press a disc of hazelnut spread in the centre, then cover with the other piece of dough to encase and shape into a round. Place cookies on a tray or in an airtight container and refrigerate until ready to bake. Preheat the oven to 190°C fan forced (375°F) and line 2 large baking trays with baking paper. Place cookies on trays, with at least 5cm gap between each for spreading (you may need to bake in 2 batches). Bake for 15 minutes, without opening the oven door. Sprinkle with a little sea salt as soon as they are out of the oven, then allow to cool for at least 15 minutes on the trays.

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

Cheesy ramen 🍜 #Noodles #cheese #dinner #Recipe #fyp

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

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

Korean bbq for babe 🇰🇷 Ssamjang Ingredients ⅓ cup (60ml) Doenjang 2 tbsp Gochujang 2 spring o nions, finely sliced 1 clove garlic, finely grated 1 tbsp corn or rice syrup 1 tbsp sesame oil 3 tsp sesame seeds, toasted Method Combine Doenjang, Gochujang, onions, garlic, corn syrup and sesame in a medium bowl. Mix well until smooth, then fold in sesame seeds. Serve this dipping sauce as part of your Korean BBQ feast with beef slices, pork belly slices, perilla leaves, cheese corn, sweet and sour cucumbers and any other side dishes you prefer. Corn Cheese Ingredients 2 ears corn, husks and silk removed 20g butter 3 spring onions, finely sliced, green and white separated ⅓ cup kewpie mayonnaise 1 tbsp caster sugar ½ tsp garlic powder Salt and pepper ¾ cup grated mozzarella cheese Method Preheat oven to 205°C fan forced (400°F). Slice the corn kernels off with a sharp knife. Melt butter in an oven proof heavy based frying pan over medium heat. Cook the corn and white part of onions for 5 minutes, until starting to brown. Remove from the heat and stir in the green part of onions, kewpie, sugar, garlic powder and half the cheese. Season with salt and pepper. Spread mixture out to an even layer and sprinkle remaining cheese over top. Transfer to the oven and bake for 15 minutes, then switch the oven to grill and cook a further 2-3 minutes until the cheese starts to char a little. #cooking #bbq #korea #viral

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

Potato Kielbasa Ingredients 400g (14 oz) smoked sausage, sliced 2 tbsp olive oil 10 medium red potatoes, diced 1 yellow capsicum (bell pepper), sliced 1 green capsicum (bell pepper), sliced 1 large brown onion, diced 4 cloves garlic, finely diced 8 sprigs thyme, leaves picked salt and pepper to taste 500ml (2 cups) chicken stock parsley, to garnish Directions Place a large frying pan with a lid over medium-high heat and add the olive oil. Once the oil is up to temperature, add the sliced sausage and sauté for 3-4 minutes until it develops some nice colour. Remove the sausage from the pan and set aside. Return the pan to the heat and add the diced onion and sliced capsicum. Add a pinch of salt and sauté for 3-4 minutes until they start developing some colour. Add the thyme leaves, a few good cracks of black pepper, garlic, and potatoes. Stir through before adding the chicken stock. Cover the pan with the lid and steam the potatoes for 20-25 minutes until they are almost cooked. Add the sausage back to the pan and stir through lightly. Leave the lid off for the stock to reduce to a nice sauce consistency. Once the sauce has reduced to a nice consistency and the potatoes are fully cooked, remove from the heat and garnish with some chopped parsley. #dinner #cooking #potato #fyp