*Ingredients:* - 4 Perch fillets - 1/2 cup tahini - 1/4 cup lemon juice - 2 cloves garlic, minced - 1/2 cup olive oil - 1/2 cup parsley, chopped - Salt and pepper - 1 tsp cumin (optional)
*Battuto:* - 1 cup parsley - 1/2 cup mint - 1 shallot - 1 green chilli - 2 tbsp olive oil
*Method:* 1. Grill perch fillets with salt, pepper, and a squeeze of lemon. 2. Blend tahini, lemon juice, garlic, and olive oil for the sauce. 3. For battuto, chop parsley, mint, shallot, and chilli. Mix with olive oil. 4. Serve grilled perch with cold tahini sauce and top with battuto.
# Grilled Lamb Chops with Summer Squash, Squash Purée, and Feta Cheese *Ingredients:* - 4 lamb chops - 2 summer squash (zucchini or yellow squash) - 2 tbsp olive oil - Salt and pepper - 1/2 cup feta cheese, crumbled - Fresh herbs (like parsley or thyme)
*Squash Purée:* - 1 large summer squash, diced - 2 tbsp butter - Salt and pepper
*Steps:* 1. *Grill Lamb Chops*: Marinate lamb chops with olive oil, salt, and pepper. Grill for 3-4 mins each side or till done. 2. *Summer Squash*: Grill squash slices with olive oil, salt, and pepper. 3. *Squash Purée*: Steam diced squash till soft. Blend with butter, salt, and pepper. 4. Serve lamb chops with squash purée, grilled squash, and top with feta cheese.
Red Wine-Braised Short Rib with Carrot Purée & Blackberry Jus:-
*For the Short Ribs:* - 4 beef short ribs - 1 bottle red wine (Cabernet or Merlot work well) - 2 cups beef broth - 2 tbsp tomato paste - 2 carrots, chopped - 2 celery stalks, chopped - 1 onion, chopped - 4 garlic cloves, minced - 1 tsp dried thyme - Salt & pepper
*For the Carrot Purée:* - 4 large carrots, chopped - 2 tbsp butter - 1/2 cup chicken broth - Salt & pepper
*For the Blackberry Jus:* - 1 cup blackberries - 1/2 cup red wine - 1 tbsp honey - 1 tsp Dijon mustard
*Method:* 1. Brown short ribs in a pan, then transfer to a Dutch oven. 2. Cook veggies and garlic in the same pan, add tomato paste, wine, broth, and herbs. Pour over ribs. 3. Braise at 150°C for 2-3 hours. 4. For purée, cook carrots till tender, blend with butter and broth. 5. For jus, reduce blackberries with wine, honey, and mustard.
Low-Carb Grilled Chicken with Spinach & Creamy Mushroom Sauce:-
*Ingredients:*
- 4 boneless, skinless chicken breasts - 1 cup mushrooms, sliced - 1 cup fresh spinach leaves - 2 cloves garlic, minced - 1/2 cup heavy cream - 1/2 cup grated cheddar cheese - Salt and pepper to taste - Olive oil for grilling
*Instructions:*
1. Preheat grill to medium-high heat. 2. Season chicken breasts with salt, pepper, and a pinch of garlic. 3. Grill chicken for 6-7 minutes per side or until cooked through. 4. In a pan, sauté mushrooms and garlic until softened. 5. Add spinach and cook until wilted. 6. Pour in heavy cream and stir in cheddar cheese until melted and creamy. 7. Serve grilled chicken with mushroom sauce and enjoy...
# Ingredients: - 250g Arborio rice - 1L vegetable broth, warmed - 1/2 cup white wine - 2 tbsp olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/4 cup mixed herbs (parsley, thyme, rosemary) - 50g parmesan cheese, grated - 12 large shrimp, peeled - 1 tsp chili flakes - Salt, pepper, and lemon zest
# Recipe: 1. *Risotto*: Sauté onion and garlic, add rice, cook 1 min. Add wine, cook till absorbed. Add broth (1/2 cup at a time), stirring till absorbed. Stir in herbs and parmesan. 2. *Shrimp*: Marinate shrimp with chili flakes, salt, and pepper. Grill till pink. 3. *Assembly*: Serve risotto with grilled shrimp on top, garnish with lemon zest.
*Method* 1. *Preheat* oven to 200 °C (400 °F). 2. *Season* salmon with olive oil, salt & pepper. Place on a baking sheet lined with parchment. 3. *Bake* salmon for 12‑15 min or until it flakes easily with a fork. 4. *Make sauce*: In a saucepan melt butter, add garlic & sauté 1 min. Stir in lemon juice, zest, and Dijon mustard. Simmer 2‑3 min. 5. *Finish*: Pour the lemon sauce over the baked salmon, sprinkle parsley, and add lemon slices on top.
*Tips* - For extra zing, add a dash of white wine to the sauce. - Serve with roasted veggies or rice for a full meal.
Crispy Fish Sticks with Bang Bang Sauce served over a salad with boiled egg and greens:
# Crispy Fish Sticks: - 250g fish fillets (like cod or tilapia), cut into sticks - 1 cup panko breadcrumbs - 1/2 cup all-purpose flour - 1 egg, beaten - Salt and pepper - Oil for frying
# Bang Bang Sauce: - 1/2 cup mayo - 1/4 cup sweet chili sauce - 1 tbsp sriracha - 1 tsp garlic paste - Juice of 1/2 lime
# How to: 1. Coat fish sticks in flour, then egg, then panko. Fry till crispy. 2. Mix Bang Bang Sauce ingredients. 3. Toss greens with a bit of sauce, top with fish sticks, egg, and extra sauce. 4. Serve and devourkvhhggffdss
Pulled-Pressed Slow Cooked Leg Of Lamb with Crispy Filo, White Onion, Spinach, Golden Raisin Ketchup, and Lamb-Rosemary Sauce:-
*Ingredients:* - 1 leg of lamb (approx 1.5 kg) - 2 tbsp olive oil - 4 sprigs rosemary - 4 cloves garlic, minced - 1 cup white onion, thinly sliced - 2 cups spinach, chopped - 1 cup golden raisins - 1 cup ketchup - 1 package filo pastry (thawed) - Salt and pepper to taste
*Instructions:* 1. *Slow Cook Lamb*: Rub lamb with olive oil, rosemary, garlic, salt, and pepper. Slow cook for 6-8 hours until tender. Shred. 2. *Crispy Filo*: Layer filo sheets, brush with butter, and bake at 180°C until crispy. Crush for crunch. 3. *Golden Raisin Ketchup*: Blend raisins, ketchup, and a pinch of salt. 4. *Lamb-Rosemary Sauce*: Mix lamb broth with rosemary and reduce. 5. *Assemble*: Top lamb with onion, spinach, crispy filo, golden raisin ketchup, and drizzle with lamb-rosemary sauce.
*Steps:* 1. Preheat oven to 400°F (200°C). 2. Mix butter, garlic, lemon juice, salt, and pepper. 3. Place cod fillets skin-side down on a baking sheet lined with parchment. 4. Divide the butter mix on top of each fillet. 5. Top with lemon slices. 6. Bake for 12-15 mins or until cooked through. 7. Broil for 2-3 mins to crisp the skin. 8. Garnish
Chef buddhi
Grilled Perch with Cold Battuto Tahini-
*Ingredients:*
- 4 Perch fillets
- 1/2 cup tahini
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup parsley, chopped
- Salt and pepper
- 1 tsp cumin (optional)
*Battuto:*
- 1 cup parsley
- 1/2 cup mint
- 1 shallot
- 1 green chilli
- 2 tbsp olive oil
*Method:*
1. Grill perch fillets with salt, pepper, and a squeeze of lemon.
2. Blend tahini, lemon juice, garlic, and olive oil for the sauce.
3. For battuto, chop parsley, mint, shallot, and chilli. Mix with olive oil.
4. Serve grilled perch with cold tahini sauce and top with battuto.
4 days ago | [YT] | 1
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Chef buddhi
Grilled Lamb Chops dish-
# Grilled Lamb Chops with Summer Squash, Squash Purée, and Feta Cheese
*Ingredients:*
- 4 lamb chops
- 2 summer squash (zucchini or yellow squash)
- 2 tbsp olive oil
- Salt and pepper
- 1/2 cup feta cheese, crumbled
- Fresh herbs (like parsley or thyme)
*Squash Purée:*
- 1 large summer squash, diced
- 2 tbsp butter
- Salt and pepper
*Steps:*
1. *Grill Lamb Chops*: Marinate lamb chops with olive oil, salt, and pepper. Grill for 3-4 mins each side or till done.
2. *Summer Squash*: Grill squash slices with olive oil, salt, and pepper.
3. *Squash Purée*: Steam diced squash till soft. Blend with butter, salt, and pepper.
4. Serve lamb chops with squash purée, grilled squash, and top with feta cheese.
6 days ago | [YT] | 1
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Chef buddhi
Pan-Seared Chicken with Cauliflower Purée, Capers & Lemon Butter Sauce 😋. Here's a quick recipe:-
# Pan-Seared Chicken
- 4 chicken breasts
- Salt, pepper
- 2 tbsp olive oil
- 1 lemon, zested and juiced
# Cauliflower Purée
- 1 head cauliflower
- 2 tbsp butter
- 1/2 cup milk/cream
- Salt, pepper
# Lemon Butter Sauce
- 1/2 cup butter
- 2 lemons, juiced
- 2 tbsp capers, chopped
# Steps
1. Sear chicken in olive oil, finish in oven (180°C, 15-20 mins).
2. Blend boiled cauliflower with butter, milk, S&P.
3. Melt butter, add lemon juice, capers.
1 week ago | [YT] | 3
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Chef buddhi
Red Wine-Braised Short Rib with Carrot Purée & Blackberry Jus:-
*For the Short Ribs:*
- 4 beef short ribs
- 1 bottle red wine (Cabernet or Merlot work well)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried thyme
- Salt & pepper
*For the Carrot Purée:*
- 4 large carrots, chopped
- 2 tbsp butter
- 1/2 cup chicken broth
- Salt & pepper
*For the Blackberry Jus:*
- 1 cup blackberries
- 1/2 cup red wine
- 1 tbsp honey
- 1 tsp Dijon mustard
*Method:*
1. Brown short ribs in a pan, then transfer to a Dutch oven.
2. Cook veggies and garlic in the same pan, add tomato paste, wine, broth, and herbs. Pour over ribs.
3. Braise at 150°C for 2-3 hours.
4. For purée, cook carrots till tender, blend with butter and broth.
5. For jus, reduce blackberries with wine, honey, and mustard.
1 week ago | [YT] | 2
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Chef buddhi
Low-Carb Grilled Chicken with Spinach & Creamy Mushroom Sauce:-
*Ingredients:*
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, sliced
- 1 cup fresh spinach leaves
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated cheddar cheese
- Salt and pepper to taste
- Olive oil for grilling
*Instructions:*
1. Preheat grill to medium-high heat.
2. Season chicken breasts with salt, pepper, and a pinch of garlic.
3. Grill chicken for 6-7 minutes per side or until cooked through.
4. In a pan, sauté mushrooms and garlic until softened.
5. Add spinach and cook until wilted.
6. Pour in heavy cream and stir in cheddar cheese until melted and creamy.
7. Serve grilled chicken with mushroom sauce and enjoy...
2 weeks ago | [YT] | 5
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Chef buddhi
Herb Risotto with Spicy Grilled Shrimp:-
# Ingredients:
- 250g Arborio rice
- 1L vegetable broth, warmed
- 1/2 cup white wine
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup mixed herbs (parsley, thyme, rosemary)
- 50g parmesan cheese, grated
- 12 large shrimp, peeled
- 1 tsp chili flakes
- Salt, pepper, and lemon zest
# Recipe:
1. *Risotto*: Sauté onion and garlic, add rice, cook 1 min. Add wine, cook till absorbed. Add broth (1/2 cup at a time), stirring till absorbed. Stir in herbs and parmesan.
2. *Shrimp*: Marinate shrimp with chili flakes, salt, and pepper. Grill till pink.
3. *Assembly*: Serve risotto with grilled shrimp on top, garnish with lemon zest.
2 weeks ago | [YT] | 3
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Chef buddhi
Baked Salmon with Lemon Sauce-
*Ingredients*
- 4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- Salt & pepper, to taste
- 2 tbsp butter
- 3 cloves garlic, minced
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- Lemon slices (for garnish)
*Method*
1. *Preheat* oven to 200 °C (400 °F).
2. *Season* salmon with olive oil, salt & pepper. Place on a baking sheet lined with parchment.
3. *Bake* salmon for 12‑15 min or until it flakes easily with a fork.
4. *Make sauce*: In a saucepan melt butter, add garlic & sauté 1 min. Stir in lemon juice, zest, and Dijon mustard. Simmer 2‑3 min.
5. *Finish*: Pour the lemon sauce over the baked salmon, sprinkle parsley, and add lemon slices on top.
*Tips*
- For extra zing, add a dash of white wine to the sauce.
- Serve with roasted veggies or rice for a full meal.
2 weeks ago | [YT] | 4
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Chef buddhi
Crispy Fish Sticks with Bang Bang Sauce served over a salad with boiled egg and greens:
# Crispy Fish Sticks:
- 250g fish fillets (like cod or tilapia), cut into sticks
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg, beaten
- Salt and pepper
- Oil for frying
# Bang Bang Sauce:
- 1/2 cup mayo
- 1/4 cup sweet chili sauce
- 1 tbsp sriracha
- 1 tsp garlic paste
- Juice of 1/2 lime
# Salad:
- Mixed greens
- 1 boiled egg, sliced
- Cucumber, tomato, carrot (whatever you like)
# How to:
1. Coat fish sticks in flour, then egg, then panko. Fry till crispy.
2. Mix Bang Bang Sauce ingredients.
3. Toss greens with a bit of sauce, top with fish sticks, egg, and extra sauce.
4. Serve and devourkvhhggffdss
3 weeks ago | [YT] | 2
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Chef buddhi
Pulled-Pressed Slow Cooked Leg Of Lamb with Crispy Filo, White Onion, Spinach, Golden Raisin Ketchup, and Lamb-Rosemary Sauce:-
*Ingredients:*
- 1 leg of lamb (approx 1.5 kg)
- 2 tbsp olive oil
- 4 sprigs rosemary
- 4 cloves garlic, minced
- 1 cup white onion, thinly sliced
- 2 cups spinach, chopped
- 1 cup golden raisins
- 1 cup ketchup
- 1 package filo pastry (thawed)
- Salt and pepper to taste
*Instructions:*
1. *Slow Cook Lamb*: Rub lamb with olive oil, rosemary, garlic, salt, and pepper. Slow cook for 6-8 hours until tender. Shred.
2. *Crispy Filo*: Layer filo sheets, brush with butter, and bake at 180°C until crispy. Crush for crunch.
3. *Golden Raisin Ketchup*: Blend raisins, ketchup, and a pinch of salt.
4. *Lamb-Rosemary Sauce*: Mix lamb broth with rosemary and reduce.
5. *Assemble*: Top lamb with onion, spinach, crispy filo, golden raisin ketchup, and drizzle with lamb-rosemary sauce.
3 weeks ago | [YT] | 4
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Chef buddhi
Lemon Garlic Butter Cod with Crispy Skin:
*Ingredients:*
- 4 cod fillets (skin on)
- 4 tbsp unsalted butter, softened
- 4 cloves garlic, minced
- 2 lemons (1 juiced, 1 sliced)
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
*Steps:*
1. Preheat oven to 400°F (200°C).
2. Mix butter, garlic, lemon juice, salt, and pepper.
3. Place cod fillets skin-side down on a baking sheet lined with parchment.
4. Divide the butter mix on top of each fillet.
5. Top with lemon slices.
6. Bake for 12-15 mins or until cooked through.
7. Broil for 2-3 mins to crisp the skin.
8. Garnish
3 weeks ago | [YT] | 2
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