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Tired of grey watery ground beef? ##cooking##beef##food
11.7M
472K
1.62K
6mo ago
andy_cooks
Tired of grey watery ground beef? ##cooking##beef##food
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#mMethod 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.
4.22M
372K
479
1mo ago
andy_cooks
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#mMethod 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.
Banana bread in ya rice cooker! - 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.
3.87M
169K
1.06K
4mo ago
andy_cooks
Banana bread in ya rice cooker! - 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.
Join me as I try to master Lechon 🇵🇭🐖
3.36M
293K
2.88K
2w ago
andy_cooks
Join me as I try to master Lechon 🇵🇭🐖
Peanut butter noodles 🍜 perfect for one or more. Full recipe over on my website ✌️ #fyp #cooking #weeknightdinner #Recipe
3.32M
270K
294
2mo ago
andy_cooks
Peanut butter noodles 🍜 perfect for one or more. Full recipe over on my website ✌️ #fyp #cooking #weeknightdinner #Recipe
The old water in ya bacon trick 🥓 #cooking #food #bacon #breakfast
3.01M
156K
561
7mo ago
andy_cooks
The old water in ya bacon trick 🥓 #cooking #food #bacon #breakfast
30 min meals. Paprika Chicken And Rice Ingredients ● 1 tbsp tomato paste ● 2 tbsp extra virgin olive oil ● 1 tbsp smoked paprika ● ¼ tsp chilli powder ● juice of 1 lemon ● 4 chicken thighs, bone in, skin on ● 1 red onion ● 1 carrot ● 1 cinnamon stick ● 1 tsp ground cumin ● 1 cup longrain rice ● 440ml chicken stock ● 200g baby spinach Method Step 1: Start the chicken Combine the tomato paste, half of the olive oil, paprika, chilli powder and lemon juice in a large bowl. Mix well, then add the chicken and toss to coat the chicken completely. Place the remaining oil in a large heavy-based frying pan and add the chicken, skin side down. Put over a medium heat and cook for 6-8 minutes, until the chicken skin renders and starts to brown. Transfer to a tray. It won’t be completely cooked at this stage but that’s okay as we’ll add it back to the pan soon. Step 2: Cook the sauce Add the rice to a bowl of water, enough so it’s completely covered. Dice the red onion and finely dice the carrot. Add to the pan you cooked the chicken in, and cook for 3 minutes, stirring, until softened. Deglaze the pan with a little of the stock, scraping off the fond from the bottom. Add the cinnamon and cumin, season with some salt and cook for 2 minutes, until aromatic. Drain the rice, add it to the pan and stir through the vegetables to combine well. Add the remaining stock and return the chicken to the pan. Bring to a simmer, then reduce the heat to very low, cover with the lid and cook for 15 minutes. Step 3: Finish and serve Remove the chicken and set aside on a tray. Discard the cinnamon stick. Give the rice a stir, then add the spinach. Cover with the lid again, turn off the heat and let sit for 2 minutes. Uncover and stir the spinach through the rice. Serve with the chicken on top of the rice. #cooking #dinner #weeknight
2.97M
180K
333
7mo ago
andy_cooks
30 min meals. Paprika Chicken And Rice Ingredients ● 1 tbsp tomato paste ● 2 tbsp extra virgin olive oil ● 1 tbsp smoked paprika ● ¼ tsp chilli powder ● juice of 1 lemon ● 4 chicken thighs, bone in, skin on ● 1 red onion ● 1 carrot ● 1 cinnamon stick ● 1 tsp ground cumin ● 1 cup longrain rice ● 440ml chicken stock ● 200g baby spinach Method Step 1: Start the chicken Combine the tomato paste, half of the olive oil, paprika, chilli powder and lemon juice in a large bowl. Mix well, then add the chicken and toss to coat the chicken completely. Place the remaining oil in a large heavy-based frying pan and add the chicken, skin side down. Put over a medium heat and cook for 6-8 minutes, until the chicken skin renders and starts to brown. Transfer to a tray. It won’t be completely cooked at this stage but that’s okay as we’ll add it back to the pan soon. Step 2: Cook the sauce Add the rice to a bowl of water, enough so it’s completely covered. Dice the red onion and finely dice the carrot. Add to the pan you cooked the chicken in, and cook for 3 minutes, stirring, until softened. Deglaze the pan with a little of the stock, scraping off the fond from the bottom. Add the cinnamon and cumin, season with some salt and cook for 2 minutes, until aromatic. Drain the rice, add it to the pan and stir through the vegetables to combine well. Add the remaining stock and return the chicken to the pan. Bring to a simmer, then reduce the heat to very low, cover with the lid and cook for 15 minutes. Step 3: Finish and serve Remove the chicken and set aside on a tray. Discard the cinnamon stick. Give the rice a stir, then add the spinach. Cover with the lid again, turn off the heat and let sit for 2 minutes. Uncover and stir the spinach through the rice. Serve with the chicken on top of the rice. #cooking #dinner #weeknight
What do I eat when Floody is out? This #dumplings #noodles #Recipe #dinner
2.75M
218K
371
5mo ago
andy_cooks
What do I eat when Floody is out? This #dumplings #noodles #Recipe #dinner
Send this to someone who overcooks chicken… 🍗 #cooking #chicken #dinner
2.43M
135K
594
8mo ago
andy_cooks
Send this to someone who overcooks chicken… 🍗 #cooking #chicken #dinner
The perfect fried eggs require you to decide how you want them cooked 🍳
2.34M
217K
875
3w ago
andy_cooks
The perfect fried eggs require you to decide how you want them cooked 🍳
Crumbed Lamb's Brains with Sauce Gribiche Ingredients 500g lamb's brains 1 tablespoon white wine vinegar 1 fresh bay leaf ¼ tsp black peppercorns 50g (⅓ cup) plain flour Sea salt and cracked white pepper, to season 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 (grapeseed or similar) 2 tbsp capers 2 tbsp cornichons, finely chopped 1 tbsp finely chopped flat-leaf parsley 1 tbsp finely chopped fresh tarragon Sea salt and cracked white pepper, to season Method Step 1: Prep the brains Add 1 tbsp salt to 1L of cold water and soak the brains in it for 1 hour, changing the water once with fresh cold salted water. Drain the brains and gently peel away any membrane and blood vessels. Bring a medium saucepan of water to a simmer over medium heat. Add the vinegar, bay leaf, 0.5 tbsp salt and peppercorns. Lower the brains in and poach over a med low heat for 8 minutes (you should have some very small bubbles but not a rolling boil). Drain the brains on some paper towel or cloth lined wire rack over a tray and place in the fridge to cool completely. Step 2: Make the sauce gribiche Cook the eggs in a medium saucepan of boiling water for 8 minutes, to hard boil. Remove the eggs with a slotted spoon and plunge into iced water to cool for 10 minutes. Peel the eggs and separate the yolks and whites. Place the yolks in a large bowl and mash with a fork. Mix in the mustard and vinegar. Slowly whisk in the oil to form a loose, mayonnaise-like emulsion. Season with salt and pepper. Finely chop the egg whites, cornichons and capers then add to the sauce along with the parsley and tarragon. Mix well and season with salt and white pepper. Transfer to a serving bowl. Step 3: Coat the brains Place the flour in a shallow bowl or tray and season with salt and pepper. Lightly beat the eggs and place in another tray. Place ¾ of the breadcrumbs in a shallow tray, then the rest on a plate or tray for the finished brains. Slice the brains in half vertically, then toss in the flour, shaking off any excess. Coat them in the egg, then the breadcrumbs. Transfer to the plate with the additional breadcrumbs. Step 4: Cook and serve Heat enough oil in a deep frying pan to shallow fry, over a medium-high heat. Fry the brains for 4-5 minutes on each side, until golden and crisp. Drain them on a wire rack or some paper towel and season with salt. Serve immediately with the sauce gribiche #Recipe #cooking #dinner
2.26M
128K
828
6mo ago
andy_cooks
Crumbed Lamb's Brains with Sauce Gribiche Ingredients 500g lamb's brains 1 tablespoon white wine vinegar 1 fresh bay leaf ¼ tsp black peppercorns 50g (⅓ cup) plain flour Sea salt and cracked white pepper, to season 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 (grapeseed or similar) 2 tbsp capers 2 tbsp cornichons, finely chopped 1 tbsp finely chopped flat-leaf parsley 1 tbsp finely chopped fresh tarragon Sea salt and cracked white pepper, to season Method Step 1: Prep the brains Add 1 tbsp salt to 1L of cold water and soak the brains in it for 1 hour, changing the water once with fresh cold salted water. Drain the brains and gently peel away any membrane and blood vessels. Bring a medium saucepan of water to a simmer over medium heat. Add the vinegar, bay leaf, 0.5 tbsp salt and peppercorns. Lower the brains in and poach over a med low heat for 8 minutes (you should have some very small bubbles but not a rolling boil). Drain the brains on some paper towel or cloth lined wire rack over a tray and place in the fridge to cool completely. Step 2: Make the sauce gribiche Cook the eggs in a medium saucepan of boiling water for 8 minutes, to hard boil. Remove the eggs with a slotted spoon and plunge into iced water to cool for 10 minutes. Peel the eggs and separate the yolks and whites. Place the yolks in a large bowl and mash with a fork. Mix in the mustard and vinegar. Slowly whisk in the oil to form a loose, mayonnaise-like emulsion. Season with salt and pepper. Finely chop the egg whites, cornichons and capers then add to the sauce along with the parsley and tarragon. Mix well and season with salt and white pepper. Transfer to a serving bowl. Step 3: Coat the brains Place the flour in a shallow bowl or tray and season with salt and pepper. Lightly beat the eggs and place in another tray. Place ¾ of the breadcrumbs in a shallow tray, then the rest on a plate or tray for the finished brains. Slice the brains in half vertically, then toss in the flour, shaking off any excess. Coat them in the egg, then the breadcrumbs. Transfer to the plate with the additional breadcrumbs. Step 4: Cook and serve Heat enough oil in a deep frying pan to shallow fry, over a medium-high heat. Fry the brains for 4-5 minutes on each side, until golden and crisp. Drain them on a wire rack or some paper towel and season with salt. Serve immediately with the sauce gribiche #Recipe #cooking #dinner
How to make butter… 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.
2.09M
66.2K
748
4mo ago
andy_cooks
How to make butter… 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.
I’ve been nominated for Tiktok food creator of the year! Thanks for all the support over the years legends. Go vote not over on @TikTok Australia page 🙏
1.79M
75.0K
308
11mo ago
andy_cooks
I’ve been nominated for Tiktok food creator of the year! Thanks for all the support over the years legends. Go vote not over on @TikTok Australia page 🙏
Simple prawn and chickpea curry 🍛 Full recipe below https://www.andy-cooks.com/blogs/recipes/prawn-and-chickpea-curry
1.79M
116K
207
1mo ago
andy_cooks
Simple prawn and chickpea curry 🍛 Full recipe below https://www.andy-cooks.com/blogs/recipes/prawn-and-chickpea-curry
Easy yogurt flatbread 🫓 Ingredients - 260 grams all-purpose flour - 1 teaspoons salt - 1.5 teaspoons baking powder - 2 tablespoons olive oil - 200 grams plain yoghurt Add the flour, salt, baking powder, and olive oil to a bowl, followed by the plain yoghurt, and mix until you have a shaggy dough. Turn the dough out onto a board and knead until smooth, about 3-5 minutes. Cover and rest the dough for 30 minutes Divide the dough into six equal balls. On a lightly floured surface, roll each ball out into a thin flatbread. Heat a dry pan over high heat and cook each flatbread until puffed up and lightly charred on one side. Flip and continue cooking on the other side until done. Serve warm.
1.69M
76.5K
302
2mo ago
andy_cooks
Easy yogurt flatbread 🫓 Ingredients - 260 grams all-purpose flour - 1 teaspoons salt - 1.5 teaspoons baking powder - 2 tablespoons olive oil - 200 grams plain yoghurt Add the flour, salt, baking powder, and olive oil to a bowl, followed by the plain yoghurt, and mix until you have a shaggy dough. Turn the dough out onto a board and knead until smooth, about 3-5 minutes. Cover and rest the dough for 30 minutes Divide the dough into six equal balls. On a lightly floured surface, roll each ball out into a thin flatbread. Heat a dry pan over high heat and cook each flatbread until puffed up and lightly charred on one side. Flip and continue cooking on the other side until done. Serve warm.
A great mustard cream sauce comes down to three things: a good fond, proper reduction, and the right mustard. Tonight I'm cooking Filet de porc à la moutarde and finishing the sauce tableside with @Maille Australia Dijon. Let’s see what my biggest critic thinks of this one. Recipe below. Discover Maille at your local store and try it today! #MailleAustralia #AD Ingredients - 1 pork loin - 3 shallots - 1 heap tbsp Maille dijon mustard - 2 tbsp olive oil - 2 tbsp unsalted butter - 100ml chicken stock - ½ cup white wine - 1 tbsp creme fresh - ½ bunch tarragon - asparagus to serve - mashed potato to serve Method 1. Trim the tenderloin fillet from silver skim and slice into two even portions. Season evenly with sea salt. 2. Heat a heavy based stainless steel or cast iron pan on high heat. Add a tablespoon of oil and sear the pork fillets on all sides. Turn the heat down and continue cooking for 10 minutes or until the centre of the filets reach 55°C, then baste with butter until the fillet reaches 62°C. Remove the pork from the pan and rest on a wire rack once cooked. While the pork cooks, begin on the asparagus. 3. Place a medium pan over medium heat. Add a splash of olive oil, then the asparagus. Cover the pan with a lid and gently cook for 5-6 minutes, check and flip every 2 minutes. Once the asparagus is nearly ready, add a splash of water to help them steam through. The asparagus is ready when it’s tender but still has a slight bite in the centre. 4. Tip out most of the butter left in the pan from searing the pork. Do not wash the pan. 5. Peel and finely dice the shallots. Place the pan over medium heat and sweat the shallots for 2 minutes or until transparent. Deglaze the pan with wine, until the alcohol has evaporated. Add the chicken stock and reduce by half. Finish the sauce with a generous spoonful of Maille dijon mustard and creme fraiche. Stir through with finely sliced tarragon for a herbaceous finish. Taste and adjust seasoning as required. 6. To serve, warm the mash up in a pot for 3-4 minutes until warmed through. Transfer the pork back to the pan with the mustard sauce and spoon over the fillets to glaze in the sauce. Serve with warm asparagus, a spoonful of hot mashed potato and plenty of Maille dijon mustard sauce.
1.62M
14.8K
82
5mo ago
andy_cooks
A great mustard cream sauce comes down to three things: a good fond, proper reduction, and the right mustard. Tonight I'm cooking Filet de porc à la moutarde and finishing the sauce tableside with @Maille Australia Dijon. Let’s see what my biggest critic thinks of this one. Recipe below. Discover Maille at your local store and try it today! #MailleAustralia #AD Ingredients - 1 pork loin - 3 shallots - 1 heap tbsp Maille dijon mustard - 2 tbsp olive oil - 2 tbsp unsalted butter - 100ml chicken stock - ½ cup white wine - 1 tbsp creme fresh - ½ bunch tarragon - asparagus to serve - mashed potato to serve Method 1. Trim the tenderloin fillet from silver skim and slice into two even portions. Season evenly with sea salt. 2. Heat a heavy based stainless steel or cast iron pan on high heat. Add a tablespoon of oil and sear the pork fillets on all sides. Turn the heat down and continue cooking for 10 minutes or until the centre of the filets reach 55°C, then baste with butter until the fillet reaches 62°C. Remove the pork from the pan and rest on a wire rack once cooked. While the pork cooks, begin on the asparagus. 3. Place a medium pan over medium heat. Add a splash of olive oil, then the asparagus. Cover the pan with a lid and gently cook for 5-6 minutes, check and flip every 2 minutes. Once the asparagus is nearly ready, add a splash of water to help them steam through. The asparagus is ready when it’s tender but still has a slight bite in the centre. 4. Tip out most of the butter left in the pan from searing the pork. Do not wash the pan. 5. Peel and finely dice the shallots. Place the pan over medium heat and sweat the shallots for 2 minutes or until transparent. Deglaze the pan with wine, until the alcohol has evaporated. Add the chicken stock and reduce by half. Finish the sauce with a generous spoonful of Maille dijon mustard and creme fraiche. Stir through with finely sliced tarragon for a herbaceous finish. Taste and adjust seasoning as required. 6. To serve, warm the mash up in a pot for 3-4 minutes until warmed through. Transfer the pork back to the pan with the mustard sauce and spoon over the fillets to glaze in the sauce. Serve with warm asparagus, a spoonful of hot mashed potato and plenty of Maille dijon mustard sauce.
Hot Cross Shokupan... do you prefer sweet or savoury? It's almost Easter so it's time to break out the @Australian Eggs  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 Shokupan - 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!
1.62M
7.95K
25
7mo ago
andy_cooks
Hot Cross Shokupan... do you prefer sweet or savoury? It's almost Easter so it's time to break out the @Australian Eggs  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 Shokupan - 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!
Everybody overcooks steak… 🥩
1.60M
97.2K
384
7mo ago
andy_cooks
Everybody overcooks steak… 🥩
Mongolian Beef 🥩 Ingredients 500g (17.6 oz) steak, thinly sliced (rib meat, sirloin, rump, or flank work well) 60ml (¼ cup) soy sauce 100g (⅔ cup/3.5 oz) cornflour (cornstarch) pinch of MSG ½ tsp bicarbonate of soda cracked white pepper 1 brown onion 4 spring onions 4 cloves garlic 2 Birdseye red chillies thumb-sized piece of fresh ginger, finely grated 500ml (16.9 fl oz) tallow or peanut oil for frying 50ml (1.7 fl oz) water Steamed rice, to serve Method Step 1: Marinate the beef and prep the vegetables. Trim the beef from any excess fat or sinew. Slice thinly into strips. Combine 30ml of the soy sauce, 2 tablespoons of the cornflour, white pepper, MSG and bicarb soda in a large bowl. Add the beef and mix well to combine. Cover and refrigerate for 1 to 3 hours to marinate. Thinly slice the onion, then thickly slice the spring onions, keeping the white and the greens separated. Finely dice the garlic, finely slice the red chilli and finely grate the ginger, then set all aside. Step 2: Cook the beef Add enough of the tallow or oil to a wok to shallow fry and heat over high heat to 180°C (355°F). (You can test the temperature with a chopstick, when it is inserted in the oil and bubbles, it is hot enough). Remove the beef from the fridge and add the remaining cornflour. Toss well to coat. Fry the beef in batches for 3-4 minutes. Then drain on a wire rack over a tray. Carefully remove most of the oil from the wok. Step 3: Cook the sauce Place the wok back over a high heat. Add the onions and stir fry for 2 minutes, tossing occasionally. Add the spring onion whites, garlic, chilli and ginger. Toss well and cook for a further minute. Return the beef to the wok, and toss to combine. Add the remaining soy sauce and the water. Bring to a boil and cook for a further 2 minutes. Stir in the spring onion greens. Serve over steamed rice and enjoy! #cooking #Recipe #DinnerIdeas
1.54M
93.6K
201
6mo ago
andy_cooks
Mongolian Beef 🥩 Ingredients 500g (17.6 oz) steak, thinly sliced (rib meat, sirloin, rump, or flank work well) 60ml (¼ cup) soy sauce 100g (⅔ cup/3.5 oz) cornflour (cornstarch) pinch of MSG ½ tsp bicarbonate of soda cracked white pepper 1 brown onion 4 spring onions 4 cloves garlic 2 Birdseye red chillies thumb-sized piece of fresh ginger, finely grated 500ml (16.9 fl oz) tallow or peanut oil for frying 50ml (1.7 fl oz) water Steamed rice, to serve Method Step 1: Marinate the beef and prep the vegetables. Trim the beef from any excess fat or sinew. Slice thinly into strips. Combine 30ml of the soy sauce, 2 tablespoons of the cornflour, white pepper, MSG and bicarb soda in a large bowl. Add the beef and mix well to combine. Cover and refrigerate for 1 to 3 hours to marinate. Thinly slice the onion, then thickly slice the spring onions, keeping the white and the greens separated. Finely dice the garlic, finely slice the red chilli and finely grate the ginger, then set all aside. Step 2: Cook the beef Add enough of the tallow or oil to a wok to shallow fry and heat over high heat to 180°C (355°F). (You can test the temperature with a chopstick, when it is inserted in the oil and bubbles, it is hot enough). Remove the beef from the fridge and add the remaining cornflour. Toss well to coat. Fry the beef in batches for 3-4 minutes. Then drain on a wire rack over a tray. Carefully remove most of the oil from the wok. Step 3: Cook the sauce Place the wok back over a high heat. Add the onions and stir fry for 2 minutes, tossing occasionally. Add the spring onion whites, garlic, chilli and ginger. Toss well and cook for a further minute. Return the beef to the wok, and toss to combine. Add the remaining soy sauce and the water. Bring to a boil and cook for a further 2 minutes. Stir in the spring onion greens. Serve over steamed rice and enjoy! #cooking #Recipe #DinnerIdeas
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! #cookint #Recipe #food #chicken
1.53M
104K
1.17K
10mo ago
andy_cooks
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! #cookint #Recipe #food #chicken

Andy Cooks (@andy_cooks) TikTok Stats & Analytics

Andy Cooks (@andy_cooks) has 6.09M TikTok followers with a 5.89% engagement rate over the past 12 months. Across 219 videos, Andy Cooks received 8.69M total likes and 148M views, averaging 39.7K likes per video. This page tracks Andy Cooks's performance metrics, top content, and engagement trends — updated daily. To benchmark @andy_cooks against other accounts, use Socialpruf's TikTok competitor analysis tool.

Andy Cooks (@andy_cooks) TikTok Analytics FAQ

How many TikTok followers does Andy Cooks have?+
Andy Cooks (@andy_cooks) has 6.09M TikTok followers as of October 2026.
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Andy Cooks's TikTok engagement rate is 5.89% over the last 12 months, based on 219 videos.
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Andy Cooks received 8.69M total likes across 219 videos in the last 12 months, averaging 39.7K likes per video.
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Andy Cooks's TikTok content generated 148M total views over the last 12 months.
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