watch this while you eat | what two people who love to cook eat in a week
Another big week of cooking for us. As always, here are the recipes we cooked up in case you want to give any of them a try:
00:00 (Market Haul)
03:08 (Sunday Dinner – Lamb Koftas, Toum, Tabbouli & Baklava)
Lamb Koftas Recipe:
https://www.recipetineats.com/lamb-koftas-yoghurt-dressing-2/
Tabbouli
Ingredients:
¼ cup bulgur, soaked in warm water for 20 minutes until soft
¼ white onion, finely diced
1 Lebanese cucumber, finely diced
3 tomatoes, seeds removed and finely diced
1 large bunch parsley, finely chopped
10 mint leaves, finely chopped
Olive oil
Lemon juice
1 tsp Lebanese 7 spice (baharat)
Salt
Method:
Once the bulgur has finished soaking and all the vegetables are chopped, combine everything in a bowl. Dress with olive oil, lemon juice, lebanese 7 spice and salt to taste.
Rolled Baklava (Saragli):
https://www.instagram.com/p/C8WTp7YSzYJ/
04:45 (Monday Dinner – Roast Chicken, Roast Potatoes, Miso-Glazed Brussels Sprouts & Gravy)
Roast Chicken
Ingredients:
1 chicken
2 tbsp butter, cut into 4 cubes
4 garlic cloves, peeled
1 sprig thyme or rosemary
1 lemon, quartered
Olive oil
Salt
For the gravy:
2 tbsp plain flour
A splash of white wine
¾ cup chicken stock
Method:
Take the chicken out of the fridge at least 30 minutes before cooking. Preheat the oven to 180°C / 350°F. Loosen the skin over the breasts and tuck 2 butter cubes underneath. Squeeze over the lemon, then stuff the cavity with the lemon, herbs, garlic and remaining butter. Rub with olive oil and salt, roast breast-side down for 30 minutes, flip and roast for another 30 minutes or until cooked through. Rest for 10 minutes before carving.
For the gravy, skim the fat from the pan juices. Whisk in the flour, add the wine, then gradually whisk in the stock. Simmer until thickened and strain if desired.
Roast Potatoes
Ingredients:
4–6 white potatoes, peeled and cut into roughly 1-inch pieces
2 tbsp duck fat
1 tsp salt (plus extra for serving)
Method:
Parboil for 10–15 minutes until just tender. Drain and steam dry for 2 minutes. Toss with duck fat and salt, then roast for about 30 minutes until golden.
Miso-Glazed Brussels Sprouts
Ingredients:
300g Brussels sprouts, halved
Neutral oil
Salt and pepper
1 tbsp shiro miso paste
2 tsp rice wine vinegar
1 tsp mirin
1 tsp sugar
2 tsp water
Method:
Mix the glaze ingredients until smooth. Pan-fry the sprouts cut-side down until browned, flip and cook for another few minutes. Toss with the glaze, transfer to a tray and broil for about 5 minutes until caramelised.
06:35 (Tuesday Dinner – Jook)
Full recipe:
https://www.instagram.com/p/DNnEzghzVVA/
08:06 (Wednesday Dinner – Pumpkin Pasta)
Ingredients:
Pasta of your choice
1 cup pumpkin purée (made by roasting ¼ pumpkin with olive oil and salt until soft, then blending)
Olive oil
3 garlic cloves, minced
2 tbsp cream
1 tbsp apple cider vinegar
¾ cup vegetable stock
3 fresh sage leaves
A handful of chopped kale
½ cup grated parmesan
Salt and pepper
Chopped pistachios, for serving
Method:
Cook the pasta according to the packet. Sauté the garlic in olive oil for 1 minute, then add the pumpkin purée. Stir in the vinegar, cream and stock and simmer until the sauce comes together. Add the sage, greens and parmesan, season to taste, toss through the pasta and finish with chopped pistachios.
09:43 (Friday Dinner – Mapo Tofu with Noodles)
Adam Liaw's recipe (one of our favourite chefs!):
https://adamliaw.com/recipe/authentic-mapo-tofu
We serve it with Korean wheat noodles.
12:09 (Saturday Breakfast – South Asian-Style Full English Breakfast)
Masala Beans
Ingredients:
1 × 220g can baked beans
½ tbsp ghee
½ tsp cumin seeds
½ red onion, finely chopped
1 green chilli, deseeded and finely chopped
½ tsp garam masala
¼ tsp turmeric
Method:
Heat the ghee, fry the cumin seeds for 30 seconds, then cook the onion for 2 minutes. Add the chilli for 30 seconds, stir through the spices, add the beans and simmer for 2 minutes.
Akuri (Parsi-Style Scrambled Eggs)
Ingredients:
4 eggs
¼ red onion, finely chopped
3 coriander stems, finely chopped
½ tomato, finely chopped
½ small green chilli, deseeded and finely chopped
½ tsp turmeric
Pinch of chilli powder
1 tsp oil
Salt
Pepper
Method:
Whisk together the eggs, coriander stems, turmeric, chilli powder, salt and pepper. Cook the onion and chilli for 2 minutes, add the tomato for another 2 minutes, then gently scramble in the egg mixture until cooked.
Chapati/Roti (Makes about 10 rotis)
Ingredients:
2 cups atta flour
1 tsp melted ghee (plus extra for brushing)
1 tsp salt
¾ cup + 1 tbsp warm water
Method:
Mix the flour, ghee and salt, then gradually add the water until a soft dough forms. Knead for 10 minutes and rest for 30 minutes. Divide into 10 balls, roll thin and cook in a hot pan until browned on both sides (or finish over an open flame). Brush with ghee.
To Serve:
2 rashers streaky bacon
2 sausages
Music from epidemic sound
my affiliate link here: https://share.epidemicsound.com/igh3t0
00:00 (Market Haul)
03:08 (Sunday Dinner – Lamb Koftas, Toum, Tabbouli & Baklava)
Lamb Koftas Recipe:
https://www.recipetineats.com/lamb-koftas-yoghurt-dressing-2/
Tabbouli
Ingredients:
¼ cup bulgur, soaked in warm water for 20 minutes until soft
¼ white onion, finely diced
1 Lebanese cucumber, finely diced
3 tomatoes, seeds removed and finely diced
1 large bunch parsley, finely chopped
10 mint leaves, finely chopped
Olive oil
Lemon juice
1 tsp Lebanese 7 spice (baharat)
Salt
Method:
Once the bulgur has finished soaking and all the vegetables are chopped, combine everything in a bowl. Dress with olive oil, lemon juice, lebanese 7 spice and salt to taste.
Rolled Baklava (Saragli):
https://www.instagram.com/p/C8WTp7YSzYJ/
04:45 (Monday Dinner – Roast Chicken, Roast Potatoes, Miso-Glazed Brussels Sprouts & Gravy)
Roast Chicken
Ingredients:
1 chicken
2 tbsp butter, cut into 4 cubes
4 garlic cloves, peeled
1 sprig thyme or rosemary
1 lemon, quartered
Olive oil
Salt
For the gravy:
2 tbsp plain flour
A splash of white wine
¾ cup chicken stock
Method:
Take the chicken out of the fridge at least 30 minutes before cooking. Preheat the oven to 180°C / 350°F. Loosen the skin over the breasts and tuck 2 butter cubes underneath. Squeeze over the lemon, then stuff the cavity with the lemon, herbs, garlic and remaining butter. Rub with olive oil and salt, roast breast-side down for 30 minutes, flip and roast for another 30 minutes or until cooked through. Rest for 10 minutes before carving.
For the gravy, skim the fat from the pan juices. Whisk in the flour, add the wine, then gradually whisk in the stock. Simmer until thickened and strain if desired.
Roast Potatoes
Ingredients:
4–6 white potatoes, peeled and cut into roughly 1-inch pieces
2 tbsp duck fat
1 tsp salt (plus extra for serving)
Method:
Parboil for 10–15 minutes until just tender. Drain and steam dry for 2 minutes. Toss with duck fat and salt, then roast for about 30 minutes until golden.
Miso-Glazed Brussels Sprouts
Ingredients:
300g Brussels sprouts, halved
Neutral oil
Salt and pepper
1 tbsp shiro miso paste
2 tsp rice wine vinegar
1 tsp mirin
1 tsp sugar
2 tsp water
Method:
Mix the glaze ingredients until smooth. Pan-fry the sprouts cut-side down until browned, flip and cook for another few minutes. Toss with the glaze, transfer to a tray and broil for about 5 minutes until caramelised.
06:35 (Tuesday Dinner – Jook)
Full recipe:
https://www.instagram.com/p/DNnEzghzVVA/
08:06 (Wednesday Dinner – Pumpkin Pasta)
Ingredients:
Pasta of your choice
1 cup pumpkin purée (made by roasting ¼ pumpkin with olive oil and salt until soft, then blending)
Olive oil
3 garlic cloves, minced
2 tbsp cream
1 tbsp apple cider vinegar
¾ cup vegetable stock
3 fresh sage leaves
A handful of chopped kale
½ cup grated parmesan
Salt and pepper
Chopped pistachios, for serving
Method:
Cook the pasta according to the packet. Sauté the garlic in olive oil for 1 minute, then add the pumpkin purée. Stir in the vinegar, cream and stock and simmer until the sauce comes together. Add the sage, greens and parmesan, season to taste, toss through the pasta and finish with chopped pistachios.
09:43 (Friday Dinner – Mapo Tofu with Noodles)
Adam Liaw's recipe (one of our favourite chefs!):
https://adamliaw.com/recipe/authentic-mapo-tofu
We serve it with Korean wheat noodles.
12:09 (Saturday Breakfast – South Asian-Style Full English Breakfast)
Masala Beans
Ingredients:
1 × 220g can baked beans
½ tbsp ghee
½ tsp cumin seeds
½ red onion, finely chopped
1 green chilli, deseeded and finely chopped
½ tsp garam masala
¼ tsp turmeric
Method:
Heat the ghee, fry the cumin seeds for 30 seconds, then cook the onion for 2 minutes. Add the chilli for 30 seconds, stir through the spices, add the beans and simmer for 2 minutes.
Akuri (Parsi-Style Scrambled Eggs)
Ingredients:
4 eggs
¼ red onion, finely chopped
3 coriander stems, finely chopped
½ tomato, finely chopped
½ small green chilli, deseeded and finely chopped
½ tsp turmeric
Pinch of chilli powder
1 tsp oil
Salt
Pepper
Method:
Whisk together the eggs, coriander stems, turmeric, chilli powder, salt and pepper. Cook the onion and chilli for 2 minutes, add the tomato for another 2 minutes, then gently scramble in the egg mixture until cooked.
Chapati/Roti (Makes about 10 rotis)
Ingredients:
2 cups atta flour
1 tsp melted ghee (plus extra for brushing)
1 tsp salt
¾ cup + 1 tbsp warm water
Method:
Mix the flour, ghee and salt, then gradually add the water until a soft dough forms. Knead for 10 minutes and rest for 30 minutes. Divide into 10 balls, roll thin and cook in a hot pan until browned on both sides (or finish over an open flame). Brush with ghee.
To Serve:
2 rashers streaky bacon
2 sausages
Music from epidemic sound
my affiliate link here: https://share.epidemicsound.com/igh3t0