Andy Cooks(@andyhearnden) 인스타그램 상세 프로필 분석: 팔로워 4,602,312, 참여율 0.51%

Should you be oiling your steak or your pan? #cooking #beef #steak

Is the Lemmington actually a Kiwi invention? @guardian

Goat Stew Pie 🥧 Ingredients 1 kg bone-in goat pieces 1 tsp curry powder 1 tsp dried thyme 2 chicken stock cubes crumbled 1 tsp sea salt 4 roma tomatoes 2 red capsicum 2 Scotch bonnet chillies 2 brown onions 4 garlic cloves 1 thumb fresh ginger 2 tbsp peanut oil 2 fresh bay leaves 250ml chicken stock 1 tbsp cornflour 1 tbsp water 400g frozen shortcrust pastry thawed 375g frozen puff pastry thawed 1 egg Method Step 1 – Marinate the goat Mix curry powder, thyme, crumbled stock cubes and salt. Coat the goat pieces well, cover and refrigerate overnight. Step 2 – Make the sauce base Blend tomatoes, capsicum, chillies and 1 onion to a smooth paste. Finely chop the remaining onion, garlic and ginger. Step 3 – Cook the goat Heat oil in a heavy pot over medium-high. Brown the goat well on all sides, 6–8 minutes, then remove and set aside. In the same pot, sauté onion, garlic, ginger and bay leaves for 4 minutes. Add the blended paste and simmer 20 minutes, stirring often, until the oil rises to the surface. Return the goat, pour in the stock, cover and cook on very low heat for 2 hours until the meat falls off the bone. Remove the meat, pick it from the bones, and return to the pot. Bring to a gentle simmer over medium-low. Mix cornflour and water into a slurry, stir through and simmer 5 minutes until thickened. Transfer to a bowl and cool completely. Step 4 – Assemble and bake Preheat oven to 180°C fan-forced. Grease 4 x 200ml pie tins. Line each with a shortcrust circle, pressing up the sides, and prick the base. Fill with cooled stew, top with puff pastry circles, crimp edges with a fork and brush with beaten egg. Cut a small slit in each top. Bake 40–45 minutes until deep golden. Rest 5 minutes before serving.​​​​​​​​​​​​​​​​ #cooking #pie #recipe

Everybody overcooks steak… 🥩

Are they French fries 🍟 or chips? Video now live 🇧🇪🇫🇷

What’s the best way to eat chips!?! (French fries) with a cameo appearance from some of the best in the game. @mightycarmods @blairjoscelyne @martymulholland Live on YouTube now ✌️

Carbonara for babe today. Ingredients 200g Guanciale 300g spaghetti 200g pecorino cheese 3 egg yolks Sea salt and cracked black pepper, to season Method Place a large pot of water on to boil with 2 pinches of salt in it. Dice the guanciale into 1cm cubes. Place in a cold frying pan, then place over a medium heat. Cook for 8-10 minutes, stirring often, until browned and crisp. Transfer the guanciale to a plate and drain off the fat from the pan into a small bowl. Remove the pan from the heat and let it cool completely. Add the pasta to the boiling water and cook until al dente. Grate the pecorino into a large mixing bowl. Season with pepper then add the egg yolks. Ladle in about 125ml (½ cup) of the hot pasta water to the egg mixture and mix quickly to combine and start to melt the cheese. Return ¾ of the guanciale and 1 tablespoon of the reserved fat to the cooled frying pan, off the heat, along with the egg and cheese mixture. Transfer the cooked pasta to the pan with cheese sauce and stir quickly to create an emulsified sauce. If there’s not enough heat in the pan to melt the cheese, then place the pan over the boiling pasta water. This will work as a double boiler to slowly heat the cheese up enough to melt it. If you put it back on over a direct heat, you have a high risk of splitting the sauce. Spoon into serving bowls and garnish with the remaining guanciale and some more black pepper. #cooking #recipe #pasta

Hot Cross Shokupan... do you prefer sweet or savoury? It’s almost Easter so it’s time to break out the @australianeggs . First, I’m blending a hot cross bun recipe with a Japanese milk bun (shokupan). Then, we’re turning it into two recipes. A savoury cheese, ham and egg toastie and a sweet s’mores inspired toastie with a chocolate egg. There’s room for both kinds of eggs this Easter! #AustralianEggs #Easter #Recipe #HotCrossBuns Full Shokupan recipe is on my website and link in bio. Savoury version - 2 slices hot cross bun Shokupan - 3 slices leg ham - 3 slices swiss cheese - 1 tbs kewpie mayonnaise - ⅓ cup grated mozzarella cheese - 1 egg - Sea salt and cracked pepper, to season 1. Top one slice of Shokupan with the ham slices, then cheese slices. Make an indent in the centre of the other slice of Shokupan, large enough to cradle the egg. Spread the indented slice with mayonnaise, then place on top of the cheese and ham. 2. Transfer the sandwich to an oven tray lined with baking paper. Carefully crack the egg into the indent on top, then place the mozzarella around the edges of the egg. Season with salt and pepper. 3. Bake in a preheated oven at 160°C fan forced (320°F) for 15-20 minutes, until the cheese is golden and the egg white is just set. Serve hot and enjoy! S’mores version - 20g butter - 2 slices hot cross bun Shookupan - 3 giant marshmallows - 4 small solid chocolate easter eggs - 1 medium size cream filled egg 1. Melt the butter in a large frying pan over medium heat. Cook the Shokupan slices for 1 minute on each side until golden. Transfer to an oven tray lined with baking paper. 2. Slice the marshmallows into 1cm thick slices. Cover 1 slice of the bread with the marshmallow and then top with the solid eggs. Cover the other slice, leaving a space in the middle, then place the cream filled egg in the centre. 3. Bake in a preheated oven at 180°C fan forced (355°F) for 5 minutes, until the marshmallow starts to brown. Carefully transfer the cream filled egg slice on top of the other slice and serve!

Superstars to Michelin stars, this season is going to ✨shine!✨ #MasterChefAU | Coming in April to @channel10au | Watch + Stream Free

Thai food is so much more than just pad thai and green curry. new video is now live where i chat to three incredible chefs about some other incredible dishes the cuisine has to offer. @prinpolsuk @nattywolf @samilagaeng

Do you rinse your chicken? 🍗

Pellet Smoker Brisket Serves: 15-20 Prep time: 30 mins + overnight marinating Cook time: 10-12 hours + 8 hours resting Ingredients 6-7kg packer brisket ½ cup cooking sea salt (or Kosher salt) ½ cup coarsely ground black pepper ⅓ cup yellow mustard ¼ cup beef tallow Method Step 1: Day 1 Trim the brisket of excess fat to make the top smooth. You want roughly a 6mm (¼ inch) fat cap over the top, and you want to have the brisket in the most aerodynamic shape possible (save the trimmings for sausages or burgers). Mix the salt and pepper in a small bowl. Rub one side of the brisket with half of the mustard, then season heavily with half of the salt and pepper mix. Turn the brisket over and repeat on the other side, making sure you get the sides of the brisket also. Place the brisket on a wire rack over a tray and refrigerate, uncovered, overnight. Step 2: Day 2 Preheat a pellet smoker to 110°C (225°F). Note: most pellet smokers operate in 5°C increments, so 110°C is the closest setting to the target of 107°C and will give the same result. Place the brisket in the centre of the smoker, fat side facing up. Smoke the brisket until the internal temperature reaches 73°C (165°F), approximately 5-8 hours, depending on the thickness of the brisket piece. Remove the brisket and place on a board. Rub the outside with the beef tallow, then wrap the brisket up tightly in several layers of butchers paper. Return the beef to the smoker and continue cooking until the internal temperature reaches 96°C (205°F) (the brisket should feel like soft butter when probed), approximately 3-5 hours (again it depends on the size of your brisket. Remove the brisket and leave it to rest in a 50°C (122°F) oven without the fan. Alternatively, you can wrap it in clean tea towels and place in an esky. Leave it to rest for 6-8 hours. Step 3: Unwrap the brisket and transfer to a clean board. Slice into 10mm (⅜ inch) thick slices and serve warm with some BBQ sauce and your favourite BBQ side dishes. #beef #brisket #cooking #bbq