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impressions
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55.3K
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engagement
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Tired of grey watery ground beef? #cooking #hack #food #beef
12.9M
392K
1.36K
6mo ago
andyhearnden
Tired of grey watery ground beef? #cooking #hack #food #beef
Rice cooker banana bread 🍌 - 4 overripe bananas, peeled - 2 eggs - 60ml milk - 120ml olive oil - Sea salt - 1 tsp ground cinnamon - 1 tsp baking powder - 1 tsp bicarbonate of soda (baking soda) - 50g (1.7 oz) rolled oats, plus extra for sprinkling - 120g plain (all-purpose) flour - 110g wholemeal flour butter, to serve method Using a fork, mashthe bananas in a large bowl. Next, add the eggs, milk and olive oil, then whisk to combine well. Chuck in a pinch of salt, the cinnamon, baking powder and bicarb, as well as the rolled oats and both the flours. Give everything a good whisk until just incorporated, then pour the batter into the greased rice cooker bowl, and sprinkle more oats on top. start the rice cooker for one cycle and then leave to rest once cooked in the rice cooker for 10 min. Remove and leave on a rack to cool before you slice and serve with butter and honey.
7.78M
188K
1.44K
4mo ago
andyhearnden
Rice cooker banana bread 🍌 - 4 overripe bananas, peeled - 2 eggs - 60ml milk - 120ml olive oil - Sea salt - 1 tsp ground cinnamon - 1 tsp baking powder - 1 tsp bicarbonate of soda (baking soda) - 50g (1.7 oz) rolled oats, plus extra for sprinkling - 120g plain (all-purpose) flour - 110g wholemeal flour butter, to serve method Using a fork, mashthe bananas in a large bowl. Next, add the eggs, milk and olive oil, then whisk to combine well. Chuck in a pinch of salt, the cinnamon, baking powder and bicarb, as well as the rolled oats and both the flours. Give everything a good whisk until just incorporated, then pour the batter into the greased rice cooker bowl, and sprinkle more oats on top. start the rice cooker for one cycle and then leave to rest once cooked in the rice cooker for 10 min. Remove and leave on a rack to cool before you slice and serve with butter and honey.
Peanut butter noodles! 🍜. Easy weekday meals perfect for one or more! Full recipe available on my website ✌️ #weeknightdinner #cooking #recipe
6.75M
167K
336
2mo ago
andyhearnden
Peanut butter noodles! 🍜. Easy weekday meals perfect for one or more! Full recipe available on my website ✌️ #weeknightdinner #cooking #recipe
Andy, the Egg Master 🐣 #MasterChefAU | Stream Now on @channel10au
6.63M
242K
1.07K
5mo ago
andyhearnden
Andy, the Egg Master 🐣 #MasterChefAU | Stream Now on @channel10au
This is what I eat when @floodywastaken isn’t home. #recipe #noodles #dumplings
6.40M
186K
488
5mo ago
andyhearnden
This is what I eat when @floodywastaken isn’t home. #recipe #noodles #dumplings
One pot sausage and rice Ingredients - 1 onion - 1 carrot - 1 stick celery - 2 cloves garlic - 2 chorizo sausages - 2 tbsp olive oil - ½ tsp smoked paprika - Salt and pepper to taste - 120g (4.2 oz) Arborio rice - 500ml (17 ½ oz) chicken stock - 60g (2.1 oz) baby spinach Method Step 1 1. Peel and finely dice the onion and carrot, finely dice the celery then set aside. 2. Crush and roughly chop the garlic, then set aside. 3. Slice the chorizo into chunks, (3-4cm thick) then set aside. Step 2 1. Add olive oil to a medium sized saucier. Preheat the saucier on high heat for 30 seconds. 2. Add the onion, carrot and celery, sweat for 2-3 minutes with ½ tsp of salt. Once the onions turn translucent, add the garlic and stir. 3. Add the sliced chorizo and stir into the vegetables. Cook for two minutes or until the fat begins to render out of the chorizo. 4. Add the smoked paprika, ¼ tsp of salt, 12 cracks of black pepper and the rice (no need to rinse the rice). Keep the saucier on the heat to lightly toast the rice for 1 minute. 5. Add the chicken stock and stir, making sure to lift any pieces of rice stuck to the bottom of the saucier. Bring the stock to a simmer then turn the element down to low, place a lid on top and leave for 15 minutes. Step 3 1. Remove the lid and check the rice is soft. If the rice is still firm, place the lid back on and leave on low heat for a further 5 minutes. 2. Remove the lid, turn the heat up high and add the spinach. Place the lid back on for 60 seconds. Remove the lid, stir the rice and cook for a further 60 seconds. 3. Taste the rice and adjust seasoning if required. Plate and enjoy.
6.30M
195K
481
1mo ago
andyhearnden
One pot sausage and rice Ingredients - 1 onion - 1 carrot - 1 stick celery - 2 cloves garlic - 2 chorizo sausages - 2 tbsp olive oil - ½ tsp smoked paprika - Salt and pepper to taste - 120g (4.2 oz) Arborio rice - 500ml (17 ½ oz) chicken stock - 60g (2.1 oz) baby spinach Method Step 1 1. Peel and finely dice the onion and carrot, finely dice the celery then set aside. 2. Crush and roughly chop the garlic, then set aside. 3. Slice the chorizo into chunks, (3-4cm thick) then set aside. Step 2 1. Add olive oil to a medium sized saucier. Preheat the saucier on high heat for 30 seconds. 2. Add the onion, carrot and celery, sweat for 2-3 minutes with ½ tsp of salt. Once the onions turn translucent, add the garlic and stir. 3. Add the sliced chorizo and stir into the vegetables. Cook for two minutes or until the fat begins to render out of the chorizo. 4. Add the smoked paprika, ¼ tsp of salt, 12 cracks of black pepper and the rice (no need to rinse the rice). Keep the saucier on the heat to lightly toast the rice for 1 minute. 5. Add the chicken stock and stir, making sure to lift any pieces of rice stuck to the bottom of the saucier. Bring the stock to a simmer then turn the element down to low, place a lid on top and leave for 15 minutes. Step 3 1. Remove the lid and check the rice is soft. If the rice is still firm, place the lid back on and leave on low heat for a further 5 minutes. 2. Remove the lid, turn the heat up high and add the spinach. Place the lid back on for 60 seconds. Remove the lid, stir the rice and cook for a further 60 seconds. 3. Taste the rice and adjust seasoning if required. Plate and enjoy.
The old water in a bacon trick 🥓 #cooking #breakfast #pork #bacon
5.49M
164K
575
7mo ago
andyhearnden
The old water in a bacon trick 🥓 #cooking #breakfast #pork #bacon
My guy @andyhearnden simply does not miss
5.09M
229K
463
3mo ago
andyhearnden
My guy @andyhearnden simply does not miss
Everybody overcooks steak… 🥩
4.77M
139K
416
7mo ago
andyhearnden
Everybody overcooks steak… 🥩
Bro had the feels…
4.37M
142K
977
9mo ago
andyhearnden
Bro had the feels…
Olive Ascolane large green Olives stuff with a delicious savoury beef and pork filling lightly crumb and deep fried in olive oil absolutely delicious. Let me know in the comments if you want this recipe.
4.06M
112K
1.67K
3mo ago
andyhearnden
Olive Ascolane large green Olives stuff with a delicious savoury beef and pork filling lightly crumb and deep fried in olive oil absolutely delicious. Let me know in the comments if you want this recipe.
IMO this is the best way to cook a rump cap 🥩 #beef #steak
4.02M
108K
1.36K
2mo ago
andyhearnden
IMO this is the best way to cook a rump cap 🥩 #beef #steak
Cheese chips 🌶️ #hacks #cheese #chips
3.86M
91.7K
765
8mo ago
andyhearnden
Cheese chips 🌶️ #hacks #cheese #chips
Salsa Roja Ingredients - 5 Plum tomato - 1/3 white onion, skin on - 2 Jalapeños - 2 cloves garlic, skin on - 1 bunch coriander - 1 lime, juice - salt to taste Method 1. Slice the tomatoes in half, lengthwise. 2. Slice the Jalapeños in half lengthwise and leave the seeds in or out, depending on how spicy you like it. 3. Place a large cast iron or heavy based pan over high heat, without oil. Place all the vegetables on the pan, skin side down to char for 5-6 minutes. You can achieve a similar result with tray in a hot oven or boiler. The key is to evenly char the vegetables until they dark and cooked through. 4. Once you have a dark char on one side, flip them over for a further 2-3 minutes. Once the vegetables are cooked, place them into a food processor. Remember to remove the skin from the garlic and onion before blending on high for 30 seconds with a pinch of salt. If you don’t have a food processor you can use a chopping board and a knife or better yet a Molcajete. 5. Add the coriander with the juice of a lime and salt to taste. Continue blending until the coriander has become roughly chopped through the salsa. Serve with a big bowl of corn chips and enjoy.
3.52M
107K
550
3mo ago
andyhearnden
Salsa Roja Ingredients - 5 Plum tomato - 1/3 white onion, skin on - 2 Jalapeños - 2 cloves garlic, skin on - 1 bunch coriander - 1 lime, juice - salt to taste Method 1. Slice the tomatoes in half, lengthwise. 2. Slice the Jalapeños in half lengthwise and leave the seeds in or out, depending on how spicy you like it. 3. Place a large cast iron or heavy based pan over high heat, without oil. Place all the vegetables on the pan, skin side down to char for 5-6 minutes. You can achieve a similar result with tray in a hot oven or boiler. The key is to evenly char the vegetables until they dark and cooked through. 4. Once you have a dark char on one side, flip them over for a further 2-3 minutes. Once the vegetables are cooked, place them into a food processor. Remember to remove the skin from the garlic and onion before blending on high for 30 seconds with a pinch of salt. If you don’t have a food processor you can use a chopping board and a knife or better yet a Molcajete. 5. Add the coriander with the juice of a lime and salt to taste. Continue blending until the coriander has become roughly chopped through the salsa. Serve with a big bowl of corn chips and enjoy.
Send this to some who overcooks chicken 🍗 (With a ❤️ so they know you are just doing it because you care) #chicken #cooking #food
3.36M
83.4K
477
8mo ago
andyhearnden
Send this to some who overcooks chicken 🍗 (With a ❤️ so they know you are just doing it because you care) #chicken #cooking #food
The perfect fried eggs require you to decide how you like your eggs. 🍳
3.30M
123K
435
3w ago
andyhearnden
The perfect fried eggs require you to decide how you like your eggs. 🍳
Ayam Goreng 🍗 Ingredients 1.8kg (4lbs) whole chicken sea salt, to season 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds ½ tsp black peppercorns 3 dried chillies, chopped 4 shallots, sliced 6 cloves garlic, sliced 4cm piece fresh ginger, chopped 4cm piece galangal, chopped 1 lemongrass, white part only, chopped 2cm fresh turmeric, chopped 2 lime leaves, shredded 1 tsp curry powder 125ml (½ cup) water 1 egg 150g (1 cup) cornflour (cornstarch) peanut oil (or other neutral oil) for deep frying Method Step 1: Prep the chicken Break the chicken down into 10 pieces by removing the legs and wings, splitting the legs into drumstick and thigh, removing the breasts and halving each into 2 pieces. Season generously with salt and set aside on a tray. Step 2: Make the marinade Place the coriander, fennel, cumin, peppercorns and chillies in a dry frying pan over medium high heat. Toast the spices for 1 minute until fragrant. Transfer to a mortar and pestle and grind to a powder. Place the shallots, garlic, ginger, galangal, turmeric, lemongrass, lime leaves and curry powder in a small food processor. Add the spice powder and season with some salt. Add the water and process until a smooth paste forms, scraping down the sides a few times. Place the marinade in a large bowl, then add the chicken and toss very well to completely coat the chicken pieces. Cover and refrigerate for 1 hour, up to overnight. Step 3: Cook the chicken Place the cornflour in a medium bowl. Mix the egg through the marinated chicken until completely combined. Toss each piece of chicken in the cornflour, trying to keep as much of the marinade still on the chicken. Place the pieces on a wire rack over a tray. Heat enough oil for deep frying in a deep saucepan to 180°C (355°F). Cook the chicken in batches for 10-12 minutes, until golden, crisp and cooked through to 65°C (150°F). Drain on a wire rack. Serve hot with a sprinkle of salt and enjoy! #chicken #fried #food #recipe
2.96M
142K
1.62K
10mo ago
andyhearnden
Ayam Goreng 🍗 Ingredients 1.8kg (4lbs) whole chicken sea salt, to season 1 tsp coriander seeds 1 tsp fennel seeds 1 tsp cumin seeds ½ tsp black peppercorns 3 dried chillies, chopped 4 shallots, sliced 6 cloves garlic, sliced 4cm piece fresh ginger, chopped 4cm piece galangal, chopped 1 lemongrass, white part only, chopped 2cm fresh turmeric, chopped 2 lime leaves, shredded 1 tsp curry powder 125ml (½ cup) water 1 egg 150g (1 cup) cornflour (cornstarch) peanut oil (or other neutral oil) for deep frying Method Step 1: Prep the chicken Break the chicken down into 10 pieces by removing the legs and wings, splitting the legs into drumstick and thigh, removing the breasts and halving each into 2 pieces. Season generously with salt and set aside on a tray. Step 2: Make the marinade Place the coriander, fennel, cumin, peppercorns and chillies in a dry frying pan over medium high heat. Toast the spices for 1 minute until fragrant. Transfer to a mortar and pestle and grind to a powder. Place the shallots, garlic, ginger, galangal, turmeric, lemongrass, lime leaves and curry powder in a small food processor. Add the spice powder and season with some salt. Add the water and process until a smooth paste forms, scraping down the sides a few times. Place the marinade in a large bowl, then add the chicken and toss very well to completely coat the chicken pieces. Cover and refrigerate for 1 hour, up to overnight. Step 3: Cook the chicken Place the cornflour in a medium bowl. Mix the egg through the marinated chicken until completely combined. Toss each piece of chicken in the cornflour, trying to keep as much of the marinade still on the chicken. Place the pieces on a wire rack over a tray. Heat enough oil for deep frying in a deep saucepan to 180°C (355°F). Cook the chicken in batches for 10-12 minutes, until golden, crisp and cooked through to 65°C (150°F). Drain on a wire rack. Serve hot with a sprinkle of salt and enjoy! #chicken #fried #food #recipe
Crumbed Lamb’s Brains with Sauce Gribiche Ingredients ∙ 500g lamb’s brains ∙ 1 tbsp white wine vinegar ∙ 1 fresh bay leaf ∙ ¼ tsp black peppercorns ∙ 50g plain flour ∙ Sea salt and cracked white pepper ∙ 2 eggs ∙ 1 cup panko breadcrumbs ∙ Neutral oil, for shallow frying Sauce gribiche ∙ 4 eggs ∙ 1 tbsp Dijon mustard ∙ 1 tbsp white wine vinegar ∙ 120ml neutral oil ∙ 2 tbsp capers ∙ 2 tbsp cornichons, finely chopped ∙ 1 tbsp flat-leaf parsley, finely chopped ∙ 1 tbsp fresh tarragon, finely chopped ∙ Sea salt and cracked white pepper Method Step 1: Prep the brains Dissolve 1 tbsp salt in 1L cold water and soak the brains for 1 hour, changing the water once. Drain and peel away any membrane and blood vessels. Bring a saucepan to a gentle simmer, add the vinegar, bay leaf, 0.5 tbsp salt and peppercorns. Poach the brains on medium-low for 8 minutes — small bubbles only. Drain and refrigerate until completely cool. Step 2: Make the sauce gribiche Hard boil the eggs for 8 minutes, then cool in iced water for 10 minutes. Peel and separate yolks and whites. Mash the yolks, mix in the mustard and vinegar, then slowly whisk in the oil to form a loose emulsion. Finely chop the whites and fold in with the capers, cornichons, parsley and tarragon. Season with salt and white pepper. Step 3: Crumb and cook Season the flour with salt and pepper. Beat the eggs. Slice the cooled brains in half vertically and coat in flour, egg, then breadcrumbs. Heat oil in a deep frying pan over medium-high heat and fry for 4–5 minutes per side until golden and crisp. Drain, season with salt and serve immediately with the sauce gribiche.​​​​​​​​​​​​​​​​ #brains #lamb #cooking
2.93M
72.7K
1.06K
6mo ago
andyhearnden
Crumbed Lamb’s Brains with Sauce Gribiche Ingredients ∙ 500g lamb’s brains ∙ 1 tbsp white wine vinegar ∙ 1 fresh bay leaf ∙ ¼ tsp black peppercorns ∙ 50g plain flour ∙ Sea salt and cracked white pepper ∙ 2 eggs ∙ 1 cup panko breadcrumbs ∙ Neutral oil, for shallow frying Sauce gribiche ∙ 4 eggs ∙ 1 tbsp Dijon mustard ∙ 1 tbsp white wine vinegar ∙ 120ml neutral oil ∙ 2 tbsp capers ∙ 2 tbsp cornichons, finely chopped ∙ 1 tbsp flat-leaf parsley, finely chopped ∙ 1 tbsp fresh tarragon, finely chopped ∙ Sea salt and cracked white pepper Method Step 1: Prep the brains Dissolve 1 tbsp salt in 1L cold water and soak the brains for 1 hour, changing the water once. Drain and peel away any membrane and blood vessels. Bring a saucepan to a gentle simmer, add the vinegar, bay leaf, 0.5 tbsp salt and peppercorns. Poach the brains on medium-low for 8 minutes — small bubbles only. Drain and refrigerate until completely cool. Step 2: Make the sauce gribiche Hard boil the eggs for 8 minutes, then cool in iced water for 10 minutes. Peel and separate yolks and whites. Mash the yolks, mix in the mustard and vinegar, then slowly whisk in the oil to form a loose emulsion. Finely chop the whites and fold in with the capers, cornichons, parsley and tarragon. Season with salt and white pepper. Step 3: Crumb and cook Season the flour with salt and pepper. Beat the eggs. Slice the cooled brains in half vertically and coat in flour, egg, then breadcrumbs. Heat oil in a deep frying pan over medium-high heat and fry for 4–5 minutes per side until golden and crisp. Drain, season with salt and serve immediately with the sauce gribiche.​​​​​​​​​​​​​​​​ #brains #lamb #cooking
Ciabatta Rolls 🥖 Ingredients 600g (4 cups) bread flour 475ml warm water (32°C/90°F) 12g (2½ tsp) cooking salt (kosher salt) 40ml (¼ cup) olive oil 7g (2¼ tsp) dry yeast Sea salt Method Step 1: Prep and proof dough Place the yeast in a large bowl and mix in water until dissolved. Pour in the oil and add the flour and salt. Mix until just combined and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes. Step 2: Stretch and fold the dough Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself. Cover again with a tea towel and let it rest for another 20 minutes. Repeat this process three more times. After the fourth and final round of stretching and folding, let the dough rest for 20 minutes. Step 4: Bake Preheat the oven to 220°C (428°F). Line 2 large baking trays with baking paper. Turn dough out onto a lightly floured work surface. Gently stretch out the dough to an even thickness and lightly flour the top. Cut into 8 rectangle portions and transfer to prepared trays, leaving space in between each one for rising and spreading. Cover lightly with a tea towel and leave for 30 minutes to proof. Uncover and bake the rolls for 20-25 minutes, until golden. Transfer the rolls from tray to a wire rack to cool before slicing open #bread
2.89M
62.8K
223
11mo ago
andyhearnden
Ciabatta Rolls 🥖 Ingredients 600g (4 cups) bread flour 475ml warm water (32°C/90°F) 12g (2½ tsp) cooking salt (kosher salt) 40ml (¼ cup) olive oil 7g (2¼ tsp) dry yeast Sea salt Method Step 1: Prep and proof dough Place the yeast in a large bowl and mix in water until dissolved. Pour in the oil and add the flour and salt. Mix until just combined and the flour is hydrated. Cover the bowl with a tea towel and let it rest for 30 minutes. Step 2: Stretch and fold the dough Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself. Cover again with a tea towel and let it rest for another 20 minutes. Repeat this process three more times. After the fourth and final round of stretching and folding, let the dough rest for 20 minutes. Step 4: Bake Preheat the oven to 220°C (428°F). Line 2 large baking trays with baking paper. Turn dough out onto a lightly floured work surface. Gently stretch out the dough to an even thickness and lightly flour the top. Cut into 8 rectangle portions and transfer to prepared trays, leaving space in between each one for rising and spreading. Cover lightly with a tea towel and leave for 30 minutes to proof. Uncover and bake the rolls for 20-25 minutes, until golden. Transfer the rolls from tray to a wire rack to cool before slicing open #bread
Deep Fried Japanese Cream Sando Ingredients 1 loaf Japanese milk bread (Shokupan) Neutral oil, for deep frying 500ml cream 25g (2 tbsp) icing sugar (confectioners sugar) ½ tsp vanilla extract Method Slice the bread into 2cm thick slices. Place enough oil in a deep saucepan to 5cm (2 in) deep and heat to 180°C (355°F) over medium-high heat. Fry the bread 1 slice at a time, for 2 minutes, turning over several times to brown well on both sides. Drain on a wire rack over a tray and repeat with the remaining bread slices. Beat the cream, icing sugar and vanilla with electric beaters to firm peaks. Slice the fried bread in half on the diagonal, then make a slit through the cut side of each without slicing all the way through. Carefully open up to make a “pocket”. Fill each pocket with some whipped cream, mounding over the top and serve immediately. #japan #cream #bread
2.74M
106K
195
10mo ago
andyhearnden
Deep Fried Japanese Cream Sando Ingredients 1 loaf Japanese milk bread (Shokupan) Neutral oil, for deep frying 500ml cream 25g (2 tbsp) icing sugar (confectioners sugar) ½ tsp vanilla extract Method Slice the bread into 2cm thick slices. Place enough oil in a deep saucepan to 5cm (2 in) deep and heat to 180°C (355°F) over medium-high heat. Fry the bread 1 slice at a time, for 2 minutes, turning over several times to brown well on both sides. Drain on a wire rack over a tray and repeat with the remaining bread slices. Beat the cream, icing sugar and vanilla with electric beaters to firm peaks. Slice the fried bread in half on the diagonal, then make a slit through the cut side of each without slicing all the way through. Carefully open up to make a “pocket”. Fill each pocket with some whipped cream, mounding over the top and serve immediately. #japan #cream #bread

Andy Cooks (@andyhearnden) Instagram Stats & Analytics

Andy Cooks (@andyhearnden) has 4.71M Instagram followers with a 2.59% engagement rate over the past 12 months. Across 251 posts, Andy Cooks received 7.70M total likes and 297M impressions, averaging 30.7K likes per post. This page tracks Andy Cooks's performance metrics, top content, and engagement trends — updated daily. To benchmark @andyhearnden against other accounts, use Socialpruf's Instagram competitor analysis tool.

Andy Cooks (@andyhearnden) Instagram Analytics FAQ

How many Instagram followers does Andy Cooks have?+
Andy Cooks (@andyhearnden) has 4.71M Instagram followers as of October 2026.
What is Andy Cooks's Instagram engagement rate?+
Andy Cooks's Instagram engagement rate is 2.59% over the last 12 months, based on 251 posts.
How many likes does Andy Cooks get on Instagram?+
Andy Cooks received 7.70M total likes across 251 posts in the last 12 months, averaging 30.7K likes per post.
How many Instagram impressions does Andy Cooks get?+
Andy Cooks's Instagram content generated 297M total impressions over the last 12 months.
Can I compare Andy Cooks with other Instagram accounts?+
Yes. Add @andyhearnden to a competitor set with Socialpruf's Instagram competitor analysis tool and benchmark it side by side with any other public accounts on views, engagement rate and follower growth, with history back to each account's first post.