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

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

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

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.

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

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

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

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

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

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

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

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

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

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

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

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

Shengjian Bao 🥟 Ingredients 1 tsp dried yeast 1 tsp caster sugar 150ml warm water 1⅔ cup (250g) plain flour ⅓ cup (50g) cornflour ½ tsp fine sea salt 3 tsp vegetable oil 250g pork mince 4cm piece fresh ginger, finely grated 3 spring onions, finely sliced 2 garlic cloves, finely minced 1 tsp dark soy sauce 2 tsp light soy sauce 1 tsp Shaoxing wine 1 tsp sesame oil ¼ tsp ground sichuan pepper ¼ tsp each sea salt and white pepper ⅓ cup (80ml) chicken stock ¼ cup (60ml) neutral oil ½ cup (125ml) hot water chopped green onions, toasted sesame seeds, for garnish soy sauce, black vinegar and chilli crisp dipping sauce, to serve Method For the dough, in a large bowl, mix warm water, yeast and sugar. Let sit for 5 minutes, until frothy. Mix in flours, salt and oil and stir with a pair of chopsticks, then knead by hand until a smooth, elastic dough forms. Place in an oiled bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until doubled in size. Meanwhile, for the filling, combine the mince, ginger, onions, garlic, soy sauces, wine, sesame oil, peppers and salt in a large bowl. Stir constantly, while gradually adding stock 1 tbsp at a time into the mixture. Set aside. Punch the dough down and knead on a floured work surface until it goes back to its original size. Divide it into 20 equal portions and roll each piece into a round wrapper. Cover dough pieces to prevent drying out while filling* Hold the wrapper in the palm of one hand. Place some filling in the middle. Fold the edges in a circular pattern by pinching with thumb and index finger until the bun is completely sealed. Heat the oil in a large frying pan over medium high heat. Place in the buns (28cm pan for all 20 buns or cook in 2 batches for a smaller pan). ** Cook for 2-3 mins, until the bases are golden, pour in the water then cover with a lid. Uncover once the water evaporates completely, and cook for a further 30 seconds. Serve sprinkled with sesame seeds and spring onion. *It may be easier to work in 2 batches, leaving the remaining dough in the fridge, covered, so it doesn’t over-proof. **You can cook the buns seam side down or facing up, but if you face them down make sure they are well sealed to keep the liquid inside buns during cooking. #cooking #dumplings #viral #fyp