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Filipino Fried Rice with Bulgogi-Style Tofu By @johnnymorilloo Can I get a show of hands who thinks ‘Rice is Life’ because this recipe is just for you and if you love bulgogi then you’ll love this :) By far one of my favourite creations, all the flavours just worked in unison. #tasty #foodie #recipes #cooking Ingredients Bulgogi-Style Tofu • 200g firm tofu, cut into strips • 3 cloves garlic, minced • 1 tbsp sesame oil • 1 tbsp soy sauce • 1 tsp sugar • 1 tsp rice wine vinegar • Pinch of salt • 2 spring onions, sliced • 1 tbsp oil (for frying) Fried Rice • 2 cups day-old cooked rice • 3 cloves garlic, minced • 1 cup frozen vegetables • 1–2 tbsp soy sauce • 1 tbsp vegan oyster sauce • 1 tbsp XO mushroom sauce • 1 tbsp oil Method 1. Cook the tofu 1. Heat oil in a pan over medium heat. 2. Add garlic and cook until fragrant. 3. Add tofu strips and cook until lightly golden. 4. Stir in sesame oil, soy sauce, sugar, rice wine vinegar, and salt. 5. Toss well, then add spring onions. 6. Cook for another 1–2 minutes until slightly caramelised. Set aside. 2. Make the fried rice 1. Heat oil in a separate pan or wok. 2. Add garlic and cook until fragrant. 3. Add frozen vegetables and cook for 2–3 minutes. 4. Add day-old rice, breaking it up as you go. 5. Stir in soy sauce, vegan oyster sauce, and XO mushroom sauce. 6. Toss everything together and fry until hot and slightly crispy. 3. Combine & serve • Plate the fried rice and top with the bulgogi-style tofu. • Finish with extra spring onions if you want

Crispy Rotli Salad 🥗 #Salad #RotliSalad #Foodie #Tasty #Cooking Homemade

A slightly different lamb moment for your Easter table 🐣 Smoked paprika prime lamb fillet, blushing in the middle, served with THAT classic entrecôte sauce everyone loves. Absolutely packed with double the tarragon because… yum. Add a pile of obligatory fries. Who needs a Parisian bistro? Also, controversial perhaps, but I might prefer this to steak?? One of the best things I’ve made in agessss #LambRecipes #cooking #tasty #easterrecipes #foodie For 2: 1 lamb fillets (about 400g) 2 tbsp olive oil 1 tbsp smoked paprika 150g butter 1 large shallot, finely chopped 3 garlic cloves, finely grated 1 tbsp Dijon mustard I pack tarragon, chopped 1 large handful parsley 2 tbsp capers 8 anchovies 2 tbsp Worcestershire sauce 1 lemon, peeled & sliced French fries to serve Brush the lamb fillet with olive oil, smoked paprika, salt and pepper. Leave to marinate for 20–30 mins if you have time. Heat oven to 200°C fan and cook fries according to packet instructions (or your preferred method). Melt butter in a small pan, cook the shallot & garlic gently until soft. Remove and add to a blender with the herbs, lemon, anchovies, capers, Worcestershire and mustard, season to taste. I like to cook it for a couple mins before serving to get nice and warm Heat a frying pan very hot. Sear lamb fillets for 2 mins per side until well browned. Transfer to the oven for 5-7 mins depending on thickness (for pink). Rest for 5 minutes, then slice. Serve the lamb with fries and plenty of that tarragon-packed entrecôte sauce spooned over.

Herb crusted lamb rack This is such a perfect spring dish. Perfectly pink and te der lamb, vibrant greens and lots of flavour from all those herbs. Now I obviously only cooked this for myself, a mini rack of 3 chops. But the principal is exactly the same for larger racks. You may just need to extend the cooking time. The key is to hit that magic number of 48 degrees. #seasonalcooking #lamb #easter #rackoflamb #wildgarlic Ingredients - Rack of lamb - French trimmed - Dijon mustard - 70 grams breadcrumbs - I used panko - 3 sprigs parsley - A handful of wild garlic - 3 sprigs sage - 3 sprigs rosemary - 3 sprigs mint - Zest of half a lemon - Salt - Pepper First things first we want to remove the fat cap from the lamb (Your butcher may have already have done this). You can dice up that fat to use in a second. We’re going to season our lamb generously on all sides with salt and pepper. Take the fat and render it down in your pan from a cold start. Slowly bringing up that temperature and allowing the fat to melt. Remove the chunks of fat. We now going to gently lower our lamb into the pan. Searing the lamb in its own fat at a high temperature so that we seal and colour the outside without cooking the inside at all. Colour each side and remove from the pan. Take your Dijon mustard and brush it all over the meat. I don’t tend to brush the inside of the ribs as I dont want to have a crust here. Once covered in mustard, put to the side whilst we make our crumb.

We had the honour to visit @tak_seoul in Seoul on our recent trip with @netflixuk for @bts.bighitofficial’s comeback live! 💜🤩 Fun fact: Chef @jason.j.oh was on Season 1 of Culinary Class Wars and also loves BTS! He played their music the whole time during our lunch – what a dream! Great food & great music! 💜🎶 Thank you for having us! #CulinaryClassWars #BTS #흑백요리사 #Foodie

Vegan Longganisa & Garlic Fried Rice Sausage Roll by @johnnymorilloo A new way of eating sausage roll, I can’t believe no one has ever thought of it but this is the ultimate filipino breakfast that you’ll love and it’s been one of my greatest recipes to date. Honestly had so much fun making it! Ingredients 2 vegan burger patties 1 tbsp brown sugar 4 cloves garlic, minced 2 tbsp cane vinegar 2 tsp achuete powder (mainly for colour) 2 tsp cornstarch 1 tsp salt ¼ tsp black pepper Garlic Fried Rice 1 cup day-old rice 1 tsp garlic powder 2 cloves garlic, chopped Oil Pinch salt 1 sheet puff pastry 1 tbsp melted butter Simple Method Crumble the vegan pattie in to a bowl add garlic, brown sugar, vinegar, achuete, salt and pepper, then mix in cornstarch and. Add to a an oiled pan and cook until slightly browned, this should be 2-3 minutes 2. In a separate pan, Fry the garlic in oil until golden. Add the rice, garlic powder and a pinch of salt. Fry until hot and slightly crispy. Lay the puff pastry flat. Add a line of garlic rice down the centre, then top with the longganisa filling. Roll into a log and seal. I used a folk for decoration. Brush with melted butter 3. Bake at 200°C (180°C fan) Gas Mark 6 for 20–25 minutes until golden. Rest, then slice and serve! #VeganLongganisa #SausageRoll #GarlicFriedRice

The perfect Easter sandwich :sandwich: Hot cross buns, but make it savoury. Toasted hot cross buns layered with honey, pistachios, bresaola & parmesan. #EasterEats #HotCrossBuns #FoodieFinds Ingredients: Hot cross buns ½ tsp mustard ½ tsp honey ½ tsp Kewpie mayo 1 tsp pesto handful of ground pistachios 3–4 slices bresaola Green leaves of your choice

Golden, crispy and cheesy Ricotta Croquettes or dumplings by @homamino 🧀 is the recipe hack of this summer #RicottaCroquettes #ricotta #hack #cheese #EasyRecipes

Orange & Ouzo Hot Chicken Wings! ☀️🐔 #wings #chicken #foodie #recipes

Stuffed cabbage with lamb and saffron rice After much attention on my last cabbage video, I’ve recreated the dish with an all new filling. Inspired by the flavours of another stuffed cabbage recipe. This has a totally different flavour profile to the last. It was great to see so many people recreate the last one, and I’d love to see what you make of this one. #cabbage #stuffedcabbage #seasonalcooking #lamb #saffron Ingredients - 1 whole large cabbage - savoy probably works best - 600g lamb mince - 1 onion - 4 garlic cloves - Dried thyme - 3 teaspoons cumin - 2 teaspoons cinnamon - 1 teaspoon allspice - 1 teaspoon paprika - 180g basmati rice - 1 teaspoon of saffron - Butter - 1 egg - 80g golden raisins - Pine nuts - Parsley - Mint - Salt - Pepper - Olive oil To start, take your cabbage, remove the core and separate the leaves. We want to keep the leaves as whole as possible. We’re going to blanch the leaves in boiling water for a couple minutes until they become malleable. Don’t boil them for too long or they’ll loose some of that great colour. Remove the leaves from the water and set them down on a tea towel to cool. Take an onion and dice it up. Gently soften in a large pot with olive oil and a pinch of salt. Once softened, grate your garlic cloves and then add them into the pot. Follow this up with your spices. Fry softly for a minute or so before adding the lamb mince. Break it up and mix in well with the slices. You can turn up the heat now. We want to try achieve a nice bit of colour on our meat. As the lamb cooks, take a pinch of saffron and grind into a powder in your pestle and mortar. Take this powder and sprinkle it over a couple ice cubes. As they melt, they will create a fantastic orange liquid. We’re going to use this for cooking our rice. Take your rice, wash it and cook in about 300ml of water including the saffron water. It shouldn’t take too long. We’re cooking it until nearly ready. We want it to have a little bite still. The last thing we want is it to turn to mush when we mix it with our lamb. Talking of which. Remove the lamb from the heat and allow to cool. When the rice is done, leave this to cool too.

Rhubarb Tarte Tatin! 75g sugar, 150g Rhubarb, 1 TSP cinnamon, 1 roll puff pastry, 1 egg, more sugar to sprinkle on top with a pinch of flaky sea salt #tarte #cooking #foodie #tasty

Golden, gooey, and irresistibly indulgent 🍫🍊✨ This Chocolate & Orange Hot Cross Pudding is Easter comfort at its finest. Layers of buttery buns, rich custard, zesty orange, and melty chocolate, baked to perfection. I got inspired by this beautiful new Bleu Riviera Colour from @lecreusetuk #EasterBakes #HotCrossBun #BreadPudding Ingredients – 6–8 hot cross buns (slightly stale works best) – 4 free-range eggs – 500ml cream – 300ml milk – 1 vanilla pod (or 1 tsp vanilla extract) – 160g sugar – Zest of 1 orange – Candied orange or orange jam/marmalade – 50g chocolate eggs – 50g melted Butter Method 1. Prep Slice the hot cross buns in half 2. Layer Arrange buns in a baking dish, layering with spoonfuls of marmalade/candied orange and scattering chocolate eggs between layers. 3. Make custard Whisk together eggs, cream, milk, sugar, vanilla, and orange zest until smooth. 4. Pour & soak Pour the custard over the buns and press down gently. Leave to soak for 15–20 mins. 5. Bake Bake at 160°C (fan) for 35–45 mins until golden and just set. 6. Serve Serve warm with cream or ice cream 🤍