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
Grilled Jerk Hen with Papaya and Sweet Potato Puree, Pineapple, Scotch Bonnet, Carrot, and Green Onion Pikliz:-
*Grilled Jerk Hen:*
- 1 whole chicken, cut into pieces (or use thighs/breasts) - 2 tbsp jerk seasoning - 1 tbsp brown sugar - 1 tbsp soy sauce - 1 tsp grated ginger - 1 tsp garlic, minced - 1/4 cup lime juice - 2 tbsp olive oil
Mix everything, marinate chicken for at least 2 hours. Grill until cooked.
*Papaya and Sweet Potato Puree:*
- 1 ripe papaya, diced - 2 medium sweet potatoes, cooked and mashed - 1/4 cup coconut milk - 1 tsp lime juice - Salt and pepper
Blend everything until smooth.
*Pineapple, Scotch Bonnet, Carrot, and Green Onion Pikliz:*
- 1 cup diced pineapple - 1 scotch bonnet pepper, chopped - 1 large carrot, grated - 1/4 cup chopped green onions - 2 tbsp lime juice - 1 tsp honey - Salt and pepper
- 4 salmon fillets (6 oz each) - 1/2 cup unsalted butter, softened - 2 lemons, juiced - 4 cloves garlic, minced - 2 tbsp chopped fresh parsley - 2 tbsp chopped fresh dill - Salt and pepper, to taste
*Instructions:*
1. Preheat oven to 400°F (200°C). 2. Line a baking sheet with parchment paper. 3. Place salmon fillets on the baking sheet. 4. Mix butter, lemon juice, garlic, parsley, and dill. 5. Spread the mixture evenly over the salmon. 6. Season with salt and pepper. 7. Bake for 12-15 minutes or until cooked through. 8. Serve hot, garnished with extra herbs.
"Grilled gold" refers to a type of fish (maybe golden pompano or similar) and "death trumpets" are those wild mushrooms (also known as black trumpets).
# Ingredients: - 4 golden pompano fillets (or similar fish) - 1 medium butternut squash, diced - 100g death trumpet mushrooms (black trumpets), cleaned - 2 tbsp olive oil - Salt and pepper - 2 cloves garlic, minced - Fresh thyme for garnish
# Steps: 1. *Grilled fish*: Marinate fish with salt, pepper, and a bit of olive oil. Grill till cooked through. 2. *Butternut squash*: Roast diced squash with olive oil, salt, and pepper at 200°C for 20 mins. 3. *Sautéed death trumpets*: Sauté mushrooms with garlic, salt, and pepper till tender. 4. Plate everything together, garnish with thyme.
Beef Filet Mignon with Red Wine Jus and Smooth Beetroot Mash with Goat Cheese Crumble-
*For the Beef Filet Mignon:*
- 4 filet mignon steaks (about 150g each) - Salt and pepper, to taste - 2 tbsp olive oil - 1 tsp dried thyme - 1 tsp garlic powder
*For the Red Wine Jus:*
- 1 cup red wine (Cabernet Sauvignon or Merlot) - 1 cup beef broth - 2 tbsp butter - 1 shallot, finely chopped - 1 tsp Dijon mustard
*For the Beetroot Mash:*
- 2 large beetroots, peeled and chopped - 1/4 cup goat cheese, crumbled - 2 tbsp butter - Salt and pepper, to taste
*Instructions:*
1. Preheat oven to 200°C (400°F). 2. Season filets with salt, pepper, thyme, and garlic powder. Sear in a hot pan with olive oil for 1-2 mins per side. Finish in the oven for 8-10 mins or until cooked to your liking. 3. For the jus, reduce red wine with shallots until almost dry. Add broth and simmer until thickened. Whisk in butter and mustard. 4. Boil beetroot until tender, then mash with butter and goat cheese. Season. 5. Serve filets with red wine jus, beetroot mash, and goat cheese crumble.
*Duck Leg Confit with Potato Puree and Orange Sauce*
*For the Duck Leg:*
- 4 duck legs - 2 tbsp olive oil - 2 cloves garlic, minced - 1 tsp dried thyme - Salt and pepper, to taste
*For the Potato Puree:*
- 4-5 large potatoes, peeled and chopped - 1/4 cup milk or heavy cream - 2 tbsp butter - Salt and pepper, to taste
*For the Orange Sauce:*
- 1 orange, juiced - 1/4 cup Grand Marnier (optional) - 1 tbsp honey - 1 tsp Dijon mustard
*Garnish:*
- Fresh thyme - Orange slices
*Instructions:*
1. *Duck Leg:* Preheat oven to 150°C. Mix olive oil, garlic, thyme, salt, and pepper. Rub on duck legs. Place in a baking dish, cover with foil, and braise for 2-3 hours or until tender. Crisp skin under broiler (5 mins). 2. *Potato Puree:* Boil potatoes until tender. Mash with milk, butter, salt, and pepper. 3. *Orange Sauce:* Mix orange juice, Grand Marnier (if using), honey, and mustard. Simmer until reduced (5-7 mins). 4. Serve duck leg with potato puree, orange sauce, and garnish with thyme and orange slices.
Teriyaki Salmon Skewers with Potato Mash and Asparagus:-
*Teriyaki Salmon Skewers:*
- 400g salmon fillets, cut into cubes - 1/2 cup teriyaki sauce - 1/4 cup soy sauce - 2 tbsp honey - 1 tsp grated ginger - 1 tsp garlic, minced - Salt and pepper, to taste - Wooden skewers, soaked in water
*Potato Mash:*
- 2-3 large potatoes, peeled and chopped - 1/4 cup milk - 2 tbsp butter - Salt and pepper, to taste
*Cooked Asparagus:*
- 1 bunch asparagus, trimmed - 1 tbsp olive oil - Salt and pepper, to taste
*Molasis Sauce Garnish:*
- 1 tbsp molasses - 1 tsp soy sauce - 1 tsp honey
Instructions:
1. Preheat grill or grill pan to medium-high heat. 2. Mix teriyaki sauce, soy sauce, honey, ginger, and garlic. Marinate salmon for 30 mins. 3. Thread salmon onto skewers and grill for 8-10 mins, basting with marinade. 4. Boil potatoes until tender, mash with milk, butter, salt, and pepper. 5. Grill asparagus with olive oil, salt, and pepper for 3-4 mins. 6. Mix molasses, soy sauce, and honey for garnish.
For the dish: - 4 salmon fillets (170g each) - 12 large shrimp, peeled & deveined - 2 tbsp olive oil - 4 cloves garlic, minced - 1/2 cup heavy cream - 1/2 cup chicken broth - 1 tsp lemon juice - Salt & pepper, to taste - Fresh parsley, chopped (for garnish)
*Instructions:*
1. Mix Cajun seasoning ingredients. 2. Season salmon & shrimp with the mix. 3. Heat olive oil in a pan, cook salmon (4-5 mins per side) & shrimp (2-3 mins per side). Set aside. 4. In the same pan, add garlic & sauté (30 secs). 5. Add heavy cream, chicken broth, & lemon juice. Simmer till it thickens. 6. Return salmon & shrimp to the pan, coat with sauce. 7. Garnish with parsley & serve hot.
Chef buddhi
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
1 day ago | [YT] | 1
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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.
2 days 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
4 days ago | [YT] | 2
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Chef buddhi
Grilled Jerk Hen with Papaya and Sweet Potato Puree, Pineapple, Scotch Bonnet, Carrot, and Green Onion Pikliz:-
*Grilled Jerk Hen:*
- 1 whole chicken, cut into pieces (or use thighs/breasts)
- 2 tbsp jerk seasoning
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp grated ginger
- 1 tsp garlic, minced
- 1/4 cup lime juice
- 2 tbsp olive oil
Mix everything, marinate chicken for at least 2 hours. Grill until cooked.
*Papaya and Sweet Potato Puree:*
- 1 ripe papaya, diced
- 2 medium sweet potatoes, cooked and mashed
- 1/4 cup coconut milk
- 1 tsp lime juice
- Salt and pepper
Blend everything until smooth.
*Pineapple, Scotch Bonnet, Carrot, and Green Onion Pikliz:*
- 1 cup diced pineapple
- 1 scotch bonnet pepper, chopped
- 1 large carrot, grated
- 1/4 cup chopped green onions
- 2 tbsp lime juice
- 1 tsp honey
- Salt and pepper
Mix everything, adjust to taste.👅 and
5 days ago | [YT] | 1
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Chef buddhi
Baked salmon that's sure to impress:
*Ingredients:*
- 4 salmon fillets (6 oz each)
- 1/2 cup unsalted butter, softened
- 2 lemons, juiced
- 4 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- Salt and pepper, to taste
*Instructions:*
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place salmon fillets on the baking sheet.
4. Mix butter, lemon juice, garlic, parsley, and dill.
5. Spread the mixture evenly over the salmon.
6. Season with salt and pepper.
7. Bake for 12-15 minutes or until cooked through.
8. Serve hot, garnished with extra herbs.
1 week ago | [YT] | 2
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Chef buddhi
"Grilled gold" refers to a type of fish (maybe golden pompano or similar) and "death trumpets" are those wild mushrooms (also known as black trumpets).
# Ingredients:
- 4 golden pompano fillets (or similar fish)
- 1 medium butternut squash, diced
- 100g death trumpet mushrooms (black trumpets), cleaned
- 2 tbsp olive oil
- Salt and pepper
- 2 cloves garlic, minced
- Fresh thyme for garnish
# Steps:
1. *Grilled fish*: Marinate fish with salt, pepper, and a bit of olive oil. Grill till cooked through.
2. *Butternut squash*: Roast diced squash with olive oil, salt, and pepper at 200°C for 20 mins.
3. *Sautéed death trumpets*: Sauté mushrooms with garlic, salt, and pepper till tender.
4. Plate everything together, garnish with thyme.
1 week ago | [YT] | 1
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Chef buddhi
Beef Filet Mignon with Red Wine Jus and Smooth Beetroot Mash with Goat Cheese Crumble-
*For the Beef Filet Mignon:*
- 4 filet mignon steaks (about 150g each)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
*For the Red Wine Jus:*
- 1 cup red wine (Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 2 tbsp butter
- 1 shallot, finely chopped
- 1 tsp Dijon mustard
*For the Beetroot Mash:*
- 2 large beetroots, peeled and chopped
- 1/4 cup goat cheese, crumbled
- 2 tbsp butter
- Salt and pepper, to taste
*Instructions:*
1. Preheat oven to 200°C (400°F).
2. Season filets with salt, pepper, thyme, and garlic powder. Sear in a hot pan with olive oil for 1-2 mins per side. Finish in the oven for 8-10 mins or until cooked to your liking.
3. For the jus, reduce red wine with shallots until almost dry. Add broth and simmer until thickened. Whisk in butter and mustard.
4. Boil beetroot until tender, then mash with butter and goat cheese. Season.
5. Serve filets with red wine jus, beetroot mash, and goat cheese crumble.
1 week ago | [YT] | 2
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Chef buddhi
Duck leg with potato puree and oranges:-
*Duck Leg Confit with Potato Puree and Orange Sauce*
*For the Duck Leg:*
- 4 duck legs
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper, to taste
*For the Potato Puree:*
- 4-5 large potatoes, peeled and chopped
- 1/4 cup milk or heavy cream
- 2 tbsp butter
- Salt and pepper, to taste
*For the Orange Sauce:*
- 1 orange, juiced
- 1/4 cup Grand Marnier (optional)
- 1 tbsp honey
- 1 tsp Dijon mustard
*Garnish:*
- Fresh thyme
- Orange slices
*Instructions:*
1. *Duck Leg:* Preheat oven to 150°C. Mix olive oil, garlic, thyme, salt, and pepper. Rub on duck legs. Place in a baking dish, cover with foil, and braise for 2-3 hours or until tender. Crisp skin under broiler (5 mins).
2. *Potato Puree:* Boil potatoes until tender. Mash with milk, butter, salt, and pepper.
3. *Orange Sauce:* Mix orange juice, Grand Marnier (if using), honey, and mustard. Simmer until reduced (5-7 mins).
4. Serve duck leg with potato puree, orange sauce, and garnish with thyme and orange slices.
1 week ago | [YT] | 2
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Chef buddhi
Teriyaki Salmon Skewers with Potato Mash and Asparagus:-
*Teriyaki Salmon Skewers:*
- 400g salmon fillets, cut into cubes
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tsp grated ginger
- 1 tsp garlic, minced
- Salt and pepper, to taste
- Wooden skewers, soaked in water
*Potato Mash:*
- 2-3 large potatoes, peeled and chopped
- 1/4 cup milk
- 2 tbsp butter
- Salt and pepper, to taste
*Cooked Asparagus:*
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt and pepper, to taste
*Molasis Sauce Garnish:*
- 1 tbsp molasses
- 1 tsp soy sauce
- 1 tsp honey
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Mix teriyaki sauce, soy sauce, honey, ginger, and garlic. Marinate salmon for 30 mins.
3. Thread salmon onto skewers and grill for 8-10 mins, basting with marinade.
4. Boil potatoes until tender, mash with milk, butter, salt, and pepper.
5. Grill asparagus with olive oil, salt, and pepper for 3-4 mins.
6. Mix molasses, soy sauce, and honey for garnish.
1 week ago | [YT] | 2
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Chef buddhi
Cajun Shrimp & Salmon with Garlic Cream Sauce:-
*Ingredients:*
For the Cajun Seasoning:
- 1.5 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1/2 tsp black pepper
For the dish:
- 4 salmon fillets (170g each)
- 12 large shrimp, peeled & deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp lemon juice
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
*Instructions:*
1. Mix Cajun seasoning ingredients.
2. Season salmon & shrimp with the mix.
3. Heat olive oil in a pan, cook salmon (4-5 mins per side) & shrimp (2-3 mins per side). Set aside.
4. In the same pan, add garlic & sauté (30 secs).
5. Add heavy cream, chicken broth, & lemon juice. Simmer till it thickens.
6. Return salmon & shrimp to the pan, coat with sauce.
7. Garnish with parsley & serve hot.
1 week ago | [YT] | 3
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