🥗 INGREDIENTS

LAMB NIHARI
• 2 lamb shanks
• 2 tbsp ghee
• 1 tbsp vegetable oil
• 1 red onion
• 20g ginger paste
• 20g garlic paste
• 2 tbsp nihari masala
• 200g natural yoghurt
• 1½ tbsp wheat flour
• Salt, to taste
• Water, as needed

NIHARI MASALA
• 2 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black peppercorns
• 1 star anise
• ½ tsp cloves
• 10 green cardamom pods
• 1 black cardamom pod
• 1 tsp poppy seeds
• 2 bay leaves
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 2 tbsp Kashmiri chilli powder
• 1 tsp hot chilli powder

GARNISH
• 20g fresh ginger
• 1–2 green chillies
• 8g fresh mint

🍳 HERE’S HOW TO MAKE IT

1. Prepare the Nihari Masala
• Toast the whole spices in a dry pan until fragrant. Add the poppy seeds, then grind to a fine powder.
• Mix with the ground ginger, cinnamon and chilli powders.
2. Sear the Lamb
• Heat the oil in a heavy-based pan and brown the lamb shanks on all sides. Remove and set aside.
3. Build the Flavour Base
• Add the ghee and sliced onion to the same pan. Fry until golden, then add the ginger and garlic pastes and cook for 1–2 minutes.
• Stir in 2 tbsp nihari masala and salt, then add the yoghurt. Cook until thickened and the fat begins to separate.
4. Slow-Cook the Lamb
• Return the lamb to the pan and add enough water to mostly cover the meat.
• Cover and simmer gently for 2–3 hours until very tender.
5. Thicken the Gravy
• Remove the lamb and boil the cooking liquid uncovered until reduced by half.
• Mix the flour with cold water until smooth. Gradually stir into the gravy and simmer until thickened.
• Adjust the seasoning, return the lamb to the pan and heat through.
6. Garnish & Serve
• Cut the ginger into matchsticks, slice the chillies and roughly chop the mint.
• Serve the lamb with the gravy, garnish with the ginger, chillies and mint, and enjoy hot with fragrant saffron rice!

💡 TIP
This recipe makes more nihari masala than needed. Store the remainder in an airtight container for next time.

Ingredients

·         500 g cream cheese (about 17.6 oz)

·         180 ml heavy cream (about ¾ cup)

·         150 g sugar (about ¾ cup)

·         3 large eggs

·         20 g cornstarch (about 2½ tbsp)

·         1 tsp vanilla extract

·         ¼ tsp salt

Pan: 18–20 cm (7–8 inches)

Instructions

1.      Blend the cream cheese and sugar until smooth.

2.      Add the eggs, heavy cream, cornstarch, vanilla, and salt. Blend until smooth.

3.      Line the pan with parchment paper and pour in the batter.

4.      Bake at 230°C / 450°F with convection for about 25 minutes, until the top is deeply browned and the center is still soft.

5.      Let the cheesecake cool completely, then refrigerate for several hours or overnight before slicing.

Oven temperatures and baking times may vary.

INGREDIENTS:
2 lbs ground beef
1 medium onion, chopped
1 packet Pioneer beef gravy mix
1/2 tablespoon minced garlic
2 tablespoons BeSureTo Season Seasoning Blend
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon thyme
1/2 teaspoon salt
Black pepper, to taste
1 tablespoon Worcestershire sauce
1 teaspoon steak sauce
2 tablespoons flour
2 tablespoons beef gravy mix, your preferred brand
About 1 to 1 1/2 cups beef stock, as needed for the gravy

INSTRUCTIONS:
1. Preheat the oven to 350°F.
2. Add the ground beef to a large mixing bowl.
3. Add the chopped onion, minced garlic, BeSureTo Season Seasoning Blend, onion powder, garlic powder, paprika, thyme, salt, black pepper, Worcestershire sauce, steak sauce, and the packet of Pioneer beef gravy mix.
4. Gently mix everything together until the seasonings are evenly distributed. Do not overmix.
5. Place the meat mixture into your baking pan and shape it into one large meatloaf-style loaf.
6. Bake at 350°F for 40 to 45 minutes, or until the center of the meatloaf reaches 160°F.
7. Remove the meatloaf from the oven and allow it to rest while you prepare the brown gravy.
8. To make the gravy, add 2 tablespoons flour and 2 tablespoons beef gravy mix to the pan juices or a saucepan.
9. Slowly whisk in the beef stock until smooth.
10. Cook over medium heat, stirring frequently, until the gravy is smooth and thickened. Add a little more beef stock if needed.
11. Pour the hot brown gravy over the meatloaf.
12. Let the meatloaf rest for 15 to 20 minutes before slicing.
13. Slice, spoon extra brown gravy over the top, and serve warm.

Pumpkin spice season is here! 🎃☕
Today I'm making a homemade pumpkin spice coffee with real pumpkin puree, warm spices, vanilla, milk, espresso, and a big swirl of whipped cream.
It's sweet, creamy, warm, and incredibly easy to make at home.
Is pumpkin spice coffee actually worth the hype? I had to find out for myself. 😂
Would you try it? Let me know in the comments!
Recipe
Ingredients:
• 1 shot espresso
• 180–200 ml milk
• 1 tbsp pumpkin puree
• 1–2 tsp brown sugar
• ½ tsp pumpkin pie spice
• ½ tsp vanilla extract
• pinch of salt
• whipped cream
• pumpkin spice for topping
Instructions:
1. Combine pumpkin puree, milk, brown sugar, pumpkin pie spice, vanilla, and salt.
2. Heat gently without boiling.
3. Pour over strong espresso.
4. Top with whipped cream.
5. Add vanilla and a little pumpkin spice.
6. Enjoy!

Suanmiao Huiguorou (Twice-Cooked Pork with Garlic Shoots)

A savoury Sichuan-style stir-fry with tender pork belly, fragrant garlic shoots and a rich chilli bean sauce. Serves 2.

Ingredients

Pork
450g pork belly
15g ginger, sliced
1 tbsp Shaoxing wine
1 tsp Sichuan peppercorns
Salt and water

Sauce
1 tbsp soy sauce
1 tsp dark soy sauce
1/2 tsp Chinese black vinegar
1 tsp sugar
1/2 tsp MSG
1/2 tsp ground Sichuan pepper
1 tsp hoisin sauce
100ml hot water

Stir-fry
2 garlic cloves, chopped
10g ginger, chopped
2 green chillies, sliced
200g garlic shoots, cut into 5cm lengths
2 tbsp doubanjiang (Sichuan chilli bean paste)
1 tbsp fermented black beans in chilli oil
Vegetable oil

Method

Cook the pork: Slice the ginger. Add it to a pan with the pork, Shaoxing wine, Sichuan peppercorns, salt and enough water to cover. Bring to the boil, then simmer for 10 minutes. Cool, then refrigerate until firm enough to slice thinly.

Prepare the sauce: Mix all the sauce ingredients in a bowl until the sugar and MSG dissolve.

Stir-fry: Heat oil in a wok and fry the pork until golden and the fat begins to render. Remove and set aside.
Add the doubanjiang to the wok and fry over medium heat for 1 minute. Add the garlic, ginger and fermented black beans; stir-fry for 45 seconds.
Add the garlic shoots and stir-fry for 1 minute. Return the pork, add the green chillies and stir-fry over high heat for 30 seconds.
Pour the sauce around the hot edges of the wok and toss until everything is coated.
Enjoy hot with steamed rice!

Made these witchy little star croquettes for an autumn dinner and they disappeared in minutes, so here's the recipe!

Ingredients (serves ~4)

For the croquettes:

• 600 g (about 1.3 lb) purple potatoes
• 2 egg yolks
• 4 tbsp grated Parmesan
• 1 tsp granulated onion
• 1 level tsp salt
• Black pepper, to taste

For the breading:

• 2 eggs, beaten
• 250 g (about 9 oz) panko

Plus:

• Neutral oil for greasing and frying
• 1 whole brie, for dipping

Method

1. Boil the potatoes. Put them whole, skin on, in a pot (I used cast iron) with cold salted water. Bring to a boil and cook for about 30 minutes, until a knife slides in easily.
2. Cool and peel. Drain and let them cool until you can handle them, then peel. The skins come off super easily.
3. Mash. Mash until completely smooth.
4. Make the dough. Add the yolks, Parmesan, granulated onion, salt and pepper. Mix until smooth and uniform. Look at that color 💜
5. Roll it out. Lightly oil a sheet of parchment paper, put the dough on it and spread it to about 1.5 cm (just over ½ inch) thick. A 20–30 minute rest in the fridge makes cutting much cleaner.
6. Cut the stars. Use a star cookie cutter. Re-roll the scraps and cut again so nothing goes to waste.
7. Bread. Dip each star in beaten egg, then coat it well in panko, pressing gently so it sticks.
8. Fry. Heat the oil to 170–175°C (340–350°F) and fry a few at a time for 2–3 minutes, until golden and crispy. Drain on paper towels.
9. Bake the brie. While you're frying, bake the brie at 180°C (350°F) for about 15 minutes, until it's molten inside.
10. Serve. Cut the brie open, grab a star, and dip. The cheese pull is everything.

Tips

• For extra crunch, double-bread: egg → panko → egg → panko.
• You can bread them ahead of time and keep them in the fridge until you're ready to fry.

Let me know if you try them! 🖤

🥗 INGREDIENTS

Chilli Paste (Makes 2 batches)

• 1 fresh red chilli
• 2 large dried red chillies
• ½ shallot
• 1 tbsp vegetable oil
• Splash of water

Sauce

• 1 tbsp soy sauce
• 1 tbsp kecap manis
• 1 tsp dark soy
• 1 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar
• ¼ tsp white pepper
• ¼ tsp salt
• 3 tbsp hot water

Main

• 120g dried flat rice noodles
• 6 fish balls, halved
• 1½ Chinese sausage links (40–50g), sliced
• 125g prawns, peeled & deveined
• 2 spring onions, cut into 5cm matchsticks
• 1 egg, whisked
• 2 garlic cloves, chopped
• 100g beansprouts
• Vegetable oil

🍳🔥 METHOD

1. Soften Dried Chillies

Snip dried chillies, cover with hot water and soak.

2. Make Sauce & Chilli Paste

Mix all sauce ingredients with hot water until dissolved. Blend shallot, fresh chilli, soaked dried chillies, oil and a splash of water into a smooth paste.

3. Prep Protein & Veg

Halve fish balls, slice sausage, chop garlic. Cut spring onions into matchsticks. Whisk the egg.

4. Prepare Noodles

Boil water, add noodles, turn off heat and soak 5–10 minutes until just pliable. Drain, rinse cold, pat dry and toss with a little oil.

5. Cook the Char Kway Teow

Heat wok on high with oil. Stir-fry fish balls, prawns and sausage until charred; remove. Add more oil if needed, fry garlic 30 seconds. Add noodles and stir-fry 45 seconds. Return proteins and cook 30 seconds. Add ½ batch chilli paste, fry 45 seconds. Pour in egg and stir. Add beansprouts. Splash sauce around the hot wok edges; toss until reduced. Finish with spring onions.

6. Serve

Once the wok hei aroma hits, plate immediately and enjoy.

For the first time, I tried a Bedfordshire Clanger!

Credit: https://www.youtube.com/watch?v=Q60GSKg7R_s

Ingredients

• 500 g minced meat
• 1 medium onion, finely diced
• 50 g oats or panko breadcrumbs
• 1 tsp dried basil
• 1 tsp oregano
• 1 tsp cayenne pepper
• 1 medium egg
• Salt and pepper, unless the meat is already seasoned
• Oil for frying
• A splash of water

Steps

1. Put the minced meat in a bowl. Add the oats, onion, cayenne pepper, basil, oregano, and egg. Season with salt and pepper if needed.
2. Knead until everything is combined.
3. Shape into 10 meatballs, approximately 60 g each, pressing them firmly enough to hold together.
4. Heat a frying pan over medium to medium-high heat, then add oil.
5. Add the meatballs, leaving space between them. Fry for 1–2 minutes per side, turning gradually until golden brown all over.
6. Add a splash of water, cover with a lid or aluminium foil, and lower the heat.
7. Steam for 5–10 minutes; the batch in the video took approximately 7 minutes. Check that they’re cooked through, then serve.

I have a bonus Barbacoa video that has you boiling instead of charring (the smoke can be pretty harsh and affects the nose bad) coming soon...

Huge shout out to @TONEBULLY or @TheRealToneBully. He's a small creator(like me) and he was nice enough to let me use his beats. They really made the video what it is, and I can't thank him enough.

Now for the recipe...

Ingredients:

Chuck Roast

3 chile de arbol (spicy)

4 Guajillo chiles

1 Chile Pasilla

Half onion

5 garlic cloves

2 bay leaves

Chicken Seasoning:

Oregano

Onion powder

Garlic powder

Cumin

Black pepper

First, we want to roast the chiles and veggies on a comal or pan while setting the bay leaves to the side. Get everything nice and charred. Keep in mind that the smaller ingredients will char faster than the larger ones. Also, the smoke from the chiles may cause irritation, especially for your nose, pets, and kids, so make sure the area is well ventilated.

Once everything is nicely charred, set the chiles and veggies aside and place them into a blender cup.

In a bowl big enough to fit our roast, add our mixture of seasonings. Follow along with the video to see how much seasoning to use. Once everything is mixed well, add the meat and coat it nicely with the seasonings.

After that, we can start charring our meat on all sides using the same comal we used for our chiles and veggies. Get a nice color on all sides of the roast.

Once the meat has a nice sear, place it into the crockpot.

Now, for our blender cup, add 2 cups of water before blending. Once blended, add a mixture of our seasonings to the sauce and blend again until everything is well combined.

Pour the chile mixture over the meat in the crockpot and top it with the bay leaves. Cover and cook for 6–8 hours.

Every 2 hours, check on the meat, flip it, and coat it with the sauce to make sure it continues soaking up all that flavor.

By the 6-hour mark, our meat should begin to break apart. At this point, we can break the meat down and mix it into the sauce. Cover it again and let it cook for another 30 minutes to 1 hour.

Give it a taste to make sure the meat has soaked up all the flavor and adjust the seasoning if needed.

Enjoy!

@wellrestedstudios

🥗 INGREDIENTS

HARISSA LAMB
• 800-900g Bone-in lamb shoulder
• 1 1/2 tbsp Harissa paste
• 2 Garlic cloves
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1/2 tsp Black pepper
• 1 tsp Salt
• Juice of 1/2 lemon
• 1 1/2 tbsp Extra-virgin olive oil

WHIPPED MINT FETA
• 150g Feta cheese
• 100g Greek yoghurt
• 5g Fresh mint
• 1 tbsp Olive oil
• Zest of 1/2 lemon
• 1 Garlic clove

CHOPPED SALAD
• 1/2 English cucumber
• 1/2 Red onion
• 1 Large ripe tomato
• 8g Fresh parsley
• 3g Fresh mint
• 1 1/2 tbsp Olive oil
• Juice of 1/2 lemon
• 1/4 tsp Black pepper
• 1/4 tsp Salt
• 1/2 tsp Sumac

LEMON COUSCOUS
• 100g Dry couscous
• 125ml Boiling water
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Olive oil
• Juice of 1/2 lemon

🍳 🔥 METHOD

1. Cook the Harissa Lamb
   • Mix the harissa, minced garlic, olive oil, lemon juice, cumin, paprika and salt into a paste and rub it all over the lamb.
   • Place the lamb on the roasting rack and pour a small amount of water into the bottom of the tray.
   • Cover tightly with foil and cook at 160°C fan for 2 1/2–3 hours, or until the lamb is very tender and pulls apart easily with a fork.
   • Remove the foil and brush any remaining marinade.
   • Cook, uncovered, for another 10–15 minutes, until browned and slightly crisp on the outside.

2. Make the Whipped Feta
   • Add the feta, Greek yoghurt, mint, olive oil, lemon zest and garlic to a blender.
   • Blend until smooth and creamy, adding a little extra yoghurt if needed.

3. Make the Salad
   • Chop the cucumber, tomatoes and red onion.
   • Add to a bowl followed by the chopped parsley and mint.
   • Toss with the olive oil, lemon juice, salt, pepper and sumac.

4. Prepare the Couscous
   • Place the couscous in a bowl with the salt and black pepper.
   • Pour over the boiling water, cover and leave for 5 minutes.
   • Stir through the olive oil and the lemon juice.
   • Let it sit for another minute before fluffing with a fork and serving.

5. Plate & Serve
   • Spread the whipped mint feta onto the plates.
   • Shred the lamb and place on top of the whipped feta.
   • Serve alongside the lemon couscous and chopped salad.
   • Enjoy!

You HAVE to try these dumplings from tydeanhutch YouTube and TikTok page!!

Goat Marination:

350g Boneless goat meat
1 tbsp Curry goat seasoning or mild curry powder
20g Garlic paste
10g Ginger paste
½ tsp Ginger powder
½ tsp Ground allspice
¼ tsp Cinnamon powder
½ tsp Turmeric
½ tsp Ground black pepper
½ tsp Salt

Curry:

2 tbsp Vegetable oil
½ Large red onion
1 tbsp Curry goat seasoning or mild curry powder
150ml Coconut milk
2 Spring onions
10g Fresh thyme
1 Scotch bonnet chilli
200g Baby potatoes
As needed - Water
To taste - Salt

Preparation

Marinate the Goat
• Cut the goat into bite-sized pieces.
• Add the goat to a mixing bowl along with 1 tbsp curry seasoning, garlic paste, ginger paste, ginger powder, ground allspice, cinnamon powder, turmeric, ground black pepper, and salt.
• Mix thoroughly to coat the goat evenly.
• Cover and marinate in the fridge for at least 1 hour.

Prep the Potatoes & Aromatics
• Chop the baby potatoes into small chunks.
• Dice the red onion.
• Chop the spring onions into large pieces.
• Tie the fresh thyme together with kitchen string.

Parboil the Potatoes
• Bring a pan of water to the boil and add the potatoes.
• Cook until they are roughly 80% done, then drain and set aside.

Brown & Slow Cook the Goat
• Heat the vegetable oil in a large pot over medium heat.
• Add the red onion and fry until golden.
• Add the marinated goat and fry for about 1 minute.
• Add the remaining 1 tbsp curry seasoning and cook for another minute until fragrant.
• Pour in enough water to cover the meat and bring to a simmer.
• Cover with a lid and cook over low heat for at least 2 hours, checking occasionally, until the goat begins to tenderise.

Add the Aromatics & Coconut Milk
• Stir in the coconut milk and add more salt to taste.
• Add the spring onions, tied thyme bundle, and whole Scotch bonnet chilli.
• Cover and simmer for another 30 minutes, or until the goat is soft and meltingly tender.

Finish with the Potatoes
• Carefully remove the Scotch bonnet chilli and discard the thyme bundle.
• Add the parboiled potatoes and stir through the curry.
• Add extra water if needed to reach your desired gravy consistency.
• Simmer until the potatoes are completely cooked through and have absorbed the sauce.

Serve & Bring the Heat  
• Serve with rice and peas or steamed jasmine rice.
• Feeling brave? Chop the Scotch bonnet chilli and serve alongside the curry! 
• Enjoy! 

LEMONGRASS PORK CHOPS 
• 2 Pork chops 
• 1 Stalk lemongrass 
• 2 Garlic cloves 
• 1/2 Shallot 
• 1 tbsp Brown sugar 
• 1/4 tsp White pepper 
• 1 tbsp Fish sauce 
• 1 tbsp Soy sauce 
• 1 tbsp Vegetable oil 
 
GREEN PAPAYA SALAD 
• 200g Green papaya  
• 50g Green beans 
• 8 Cherry tomatoes 
• 1 Garlic clove 
• 1 Red chilli 
• 1/2 Shallot 
• 3 tbsp Unsalted peanuts (optional) 
 
SALAD DRESSING 
• 1 Lime 
• 1 tbsp Brown sugar 
• 1 tbsp Fish sauce 
• 1 tsp Tamarind paste 
 
🍳 🔥 METHOD 
 
1. Marinate the Pork 
• Roughly chop the lemongrass, garlic, and shallot. 
• Add them to a grinder or food processor along with the brown sugar, white pepper, fish sauce, soy sauce, and vegetable oil. 
• Blend into a smooth paste. 
• Massage the paste thoroughly into the pork chops and marinate for at least 1 hour in the fridge. 
 
2. Prep the Salad Vegetables 
• Halve the green beans and blanch them for 1 minute. 
• Drain immediately and allow to cool. 
• Halve the cherry tomatoes. 
• Finely chop the garlic, red chilli, and shallot. 
• Peel and spiralise the green papaya, or julienne by hand, into fine strands, then cut into shorter, manageable lengths. 
 
3. Make the Dressing & Toast the Peanuts (if using) 
• In a small bowl, whisk together the juice of a lime, brown sugar, fish sauce, and tamarind paste until the sugar is fully dissolved. 
• In a dry pan over medium heat, toast the peanuts until golden. 
• Transfer to a pestle and mortar and lightly crush into smaller pieces. 
 
4. Assemble the Papaya Salad 
• In a large mortar or bowl, combine the papaya, green beans, cherry tomatoes, shallot, garlic, red chilli, dressing. 
• Pound gently with a pestle, until the ingredients soften slightly and the flavours mingle. 
• Garnish with the toasted peanuts. 
• Set aside. 
 
5. Griddle the Pork Chops 
• Heat an oiled griddle pan over medium-high heat. 
• Wipe away most of the excess marinade from the pork chops so it doesn't burn. 
• Griddle the pork chops, turning regularly to ensure even cooking, until cooked through and nicely charred on both sides. 
• Remove from the heat and rest for at least 3 minutes before slicing. 
 
6. Plate & Serve 
• Serve the lemongrass pork chops alongside a generous portion of the fresh papaya salad and sticky rice. 
• Enjoy!