Andy Cooks(@andyhearnden) 인스타그램 상세 프로필 분석: 팔로워 4,674,350, 참여율 0.38%

IMO this is the best way to cook and beef fillet 🥩 #beef #steak #cooking #food

Basil pesto is super easy to make 🌿 Ingredients - 2 bunches, basil - 30g parmesan - 15g pecorino romano - 2 cloves, garlic - salt to tast - 35g toasted pine nuts - 3 Tbsp olive oil Method 1. Pick the basil from their stems. Place into a large bowl. Finely grate the cheeses, add to the basil and set aside. 2. In a small food processor, add the peeled garlic, pine nuts, a pinch of salt and 2 tablespoons of olive oil. Blend on high for 10-15 seconds until blended but not completely smooth. 3. Add all of the cheese and basil to the blender with another tablespoon of olive oil and blend. Taste and adjust the seasoning as required. Place the finished pesto into a jar with a tight fitting lid or enjoy straight away tossed through fresh pasta.

Gnocchi with Brown Butter Sage Full recipe is available over on my website. Hundreds of recipes all for you go check it out. Andy-cooks.com

Leaks are underrated in my opinion and this is one of the best ways I think you can cook them #bacon #bbq #grill

My top 5 steaks 🥩 let me know yours below 👇

Do you agree? #cheese 🧀

Andy and I firing up skewers, bringing the heat like it’s ‘94. Old school vibes, new school flavour 🔥 Also a massive shout out to the crew at @cams_kiosk and my Mum for being an absolute machine, as always in the kitchen. So calm pok pok’ing away hundreds of servings of som tum like no tomorrow 🫶🏾 Dir / DP: @robburrowes B Cam: @arielllreyes BTS: @nuances.de.vie Edit: @joshua__dey Full edit on YT sometime soon hopefully 🤞🏾 hahaha

Does adding oil to butter stop it from burning? 🔥

The Italian Beef Ingredients - 1.2kg rump cap - 1 tsp celery salt - 1 tsp black pepper - 1 tsp chilli flakes - 1 tsp garlic powder - 1 tsp ground coriander - 1 tsp ground fennel - 1 tsp smoked paprika - 1 tsp oregano - 2 bay leaves - Sea salt to taste - Neutral oil for cooking - 2 shallots - 1 carrot - 2 stalks celery - 3 garlic cloves - 1L beef stock - 1 beef stock cube - 500g giardiniera - 2 baguettes Method 1. Preheat your oven to 180°C (350°F). Peel carrots, shallots and garlic. Crush the garlic and set aside. Chop the carrot, celery and shallot, set aside. 2. In a large Dutch oven with a lid, heat a drizzle of oil over high heat. Season your beef well on both sides and place into the Dutch oven cap side down. Sear the beef for 4-5 minutes on each side until you get a good golden colour. Remove and set aside. 3. Next, reduce the heat to medium, add the shallots, carrots, celery, and garlic to the Dutch oven along with all the spices. Sauté for 1-2 minutes before adding the beef stock and beef stock cube. 4. Once the stock comes to a simmer, add the browned beef back to the pot, cover with a lid, and place in the oven. Cook the beef for 35-40 minutes or until you reach an internal temperature of 50°C (122°F). 5. Once your beef is cooked, remove from the oven, take the lid off, and let it cool completely in the stock. Best to do this the day before and leave in the fridge overnight once it gets to room temperature. 6. To assemble the sandwiches, pass the stock through a fine sieve and bring it to a simmer. Meanwhile, roughly chop the giardiniera. Top and tail the baguette then slice in half lengthwise. Remove some of the crumb from the bread to fit more beef, 7. Check the seasoning on the reduced stock. Slice the beef against the grain as thin as you can, place it back into the simmering beef stock for a few seconds to warm through. 8. Stuff the baguette with the thinly sliced beef. Top with the chopped giardiniera. Dip the whole sandwich into the simmering liquid to get all of those flavours into the bread. Immediately transfer to a large sheet of parchment paper. Roll the sandwich up, then slice in half and serve.

Stop buying salad dressing!

How to make butter… but should you? Ingredients - 1L pure cream - salt to taste Method 1. Tip the cold cream into a kitchen aid bowl, fitted with a whisk attachment. Alternatively you can whisk the cream in a bowl by hand. 2. Whisk on high until the cream starts to seperate into butter and butter milk. Turn the kitchen aid off. Squeeze out the butter from the butter milk, then divide into two balls. Place into a bowl of ice water. Continue squeezing. repeat this step with another bowl of ice water. You want to press all of the butter milk out of the butter. This ice helps to solidify the fat while you squeeze. 3. Finally squeeze out all of the ice water. Spend the time squeezing all the moisture out as you don’t want any liquid left in the butter, as this can cause the butter to go rancid if you’re storing in the fridge. 4. Place the butter into a clean bowl. Season the butter with a generous sprinkle of sea salt and mix through well. 5. Roll the butter onto a piece of parchment paper and spread on a piece of hearty sourdough.

Rice Cooker Coconut Rice with Prawns Ingredients - 1 cup jasmine rice - 400ml coconut milk - 200ml water - White pepper and salt - 4 Allspice berries - 15 large prawns/shrimp, deveined - ½ tablespoon olive oil - ½ Tbsp all bay seasoning - 1 ½ limes - 2 plum tomatoes - ¼ large red onion - ½ bunch coriander Method 1. Rinse the rice under cold water twice or until the water runs clear. Drain all the water before placing the rice into the rice cooker. Add the coconut milk to the rice cooker. Add the water to the empty tin of coconut and swirl to rinse the can. Tip this coconut water into the rice cooker. 2. To the rice cooker, add the allspice berries, a few cracks of white pepper and a pinch of salt to season. 3. Close the lid, then turn the cooker on. While the rice is cooking, make the marinade the prawns and the salsa to accompany the rice. 4. For the marinade, place the prawns into a bowl with the olive oil, a pinch of salt, all bay seasoning and the zest of a lime. Mix well and place aside to marinade for 10 minutes. 5. To make the salsa, slice the tomatoes in half and remove the core. Slice each half into four wedges, lengthwise and dice. Finely dice the red onion. Chiffonard all the coriander leaves and separate into two. Keep half aside for the rice later on. Mix all together with the juice of a lime and a pinch of salt. 6. Once most of the excess liquid has evaporated from the rice cooker, add the marinated prawn to the top of the rice cooker and remove the allspice berries. Close the lid and continue cooking until the rice is soft and the prawns are cooked through. 7. Add the remaining coriander and fluff with a rice paddle. 8. Serve in a bowl with the salsa and a wedge of lime.