Main Courses

Collection of main courses.

Low effortඞ

Arayesඞ

From You're Probably Sleeping on Arayes by Internet Shaquille.

Notes:

• It's essentially kofta, but in between a carb, like a pita or a tortilla, giving the change to mix it up a bit.
• The spice mix is the base of this dish, so it's important to get it right.
• Moisture is a problem for this dish, but it wants to be crispy, grilled rather than juicy or, god forbid, soggy. How much you squeeze out of the onion-parsley, how much fat is in the beef and what kind of cooking method you use are all important.
• I think there is a fresh component missing. Experiment and see what you like. Classic tortilla recipes provide good inspiration with cheese, tomato, lettuce, etc, but they feel a little at odds with the nature of indian spices.

Instructions:

1. Cut onion into quarters and put into food processor with garlic.
2. Remove stems from parsley and add to food processor.
3. Process until homogenous and then take out and squeeze out excess moisture.
4. Add ground beef and spice mix to food processor and process until homogenous (Add salt if your spice mix doesn't already have enough!).
5. Even after squeezing out the moisture and using lower fat beef, the mixture will still be quite wet, but that's what you want.
6. Cut pita in half and stuff the mixture in between the halves.
7. Brush the outside of the pita with olive oil.
8. Slap them in a charcoal grill, or on a cast iron pan on the stove on medium heat (coals white with grill), or 200C oven until crispy and browned.

Creamy Chiken Soupඞ

From: https://www.melskitchencafe.com/creamy-chicken-soup/

Instructions:

1. For the soup, in a 4-quart or larger saucepan, heat the olive oil over medium heat. Add the carrots, celery and onion. Pour in the broth and add the chicken bouillon, bay leaves, parsley, herbs de provence, turmeric, garlic powder, and pepper. Stir to combine.
2. Bring the mixture to a simmer and cook, uncovered or partially covered, for 12-15 minutes until the vegetables are tender.
3. For the roux, while the soup simmers, in a small saucepan, add the olive oil and butter and cook on medium heat until the butter is melted. Add the flour and whisk to combine until a smooth paste forms. Remove from the heat.
4. Add the milk (and/or half-and-half) to the soup and heat through. Add the roux to the soup and cook, stirring or whisking constantly, over medium heat until the soup thickens and gently simmers, 5-7 minutes.
5. Stir in the chicken, season to taste with salt and pepper (this is important for flavor!) and heat through.
6. Remove the bay leaves and serve with a sprinkle of Parmesan, asiago or gruyere on top.

Notes:

• Half-and-half: the more half-and-half you use, the creamier this soup will be but milk works great, too. I suggest using at least 1% or 2% (not skim).
• Bouillon: the chicken bouillon (cube, paste or granules) intensifies the overall flavor of the soup. If you leave it out, season well to taste.
• Potatoes: potatoes make a great addition to this soup. I add peeled, diced potatoes (usually Yukon gold, but any variety would work) with the broth.

Caesar Saladඞ

Chicken Instructions:

1. Cook some chicken to taste (keep more neutral, there will be enough taste in dressing), set aside.

Dressing Instructions:

1. Combine everything and mix well

Crouton Instructions:

1. Cut bread into cubes
2. Melt butter on pan
3. Mix butter and bread, season to taste
4. Keep adding butter if the pan is dry until bread is nice and brown
5. In the end add cheese and keep mixing until the cheese is no longer dripping

Salad Instructions:

1. In a bowl mix roman salad, chicken, and some dressing
2. Add croutons and grated cheese and mix some more
3. Et voilà!

Low-Effort Miso Ramenඞ

Partly inspired by 7 Ingredient Restaurant Style Ramen by Pro Home Cooks.

IMPORTANT! With ramen it is important to prepare noodles, broth and toppings separately, not letting the tastes blend together makes it more exciting and defined, less of soup in the end AND this way the toppings don't get soggy.

Broth instructions:

1. Super finely dice or grate garlic and ginger into a pot at medium heat, let soften with some olive oil.
2. Add 2 tbsp of miso paste and caramelize for 2 minutes.
3. Add a handful of bullion at a time into the pot while sirring to emulsify the mixture.

Noodle instructions: Cook according to packaging, but leave a little stiffer than you normally would (according to taste, if you like your noodles in ramen to be stronger) as they will absorb some broth too anyway.

For toppings, feel free to leave or add things as you like.

Topping instructions:

• For mushrooms: add to pan with some garlic and ginger, cook at medium heat for about 5 minutes.
• For chicken: mix chiken with salt, pepper, garlic powder, ground ginger, and chili powder, cook on medium heat 5-6 minutes, until they begin to brown, then flip and cook for another 5 minutes.
• For bok choy: add to boiling water for 1 minute (don't let it get soggy), best to do this right after boiling noodles.
• For green onion: slice into small rings.
• For eggs: boil for 6 minutes and plop into cold water.

Summer chickpea saladඞ

From Jamie Oliver's summer chickpea salad.

Instructions:

1. Finely slice your red onion.
2. Finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies.
3. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of good extra virgin olive oil. Season to taste.
4. Heat the chickpeas in a pan, then add 90 per cent of them to the bowl.
5. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
6. Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point.
7. Place on a nice serving dish and crumble over the feta cheese.

Potato Dough Stuffed Pattiesඞ

Instructions:

1. Boil the cubed potatoes with 1 teaspoon of salt in 1L of water for 20 minutes.
2. While the potatoes are boiling, saute the diced onion and crushed garlic in a pan. Add the ground beef, 1 teaspoon of salt, and black pepper to taste. Cook until the beef is browned.
3. Drain the potatoes and transfer them to a bowl. Add the unsalted butter, egg, and wheat flour. Mix until well combined.
4. Flour your working area and take a portion of the dough to form a fat pancake. Place some of the meat mixture and cheese in the center, then fold the dough over to form a flattened ball.
5. Heat oil in a pan and fry each ball until golden brown on all sides.

Hoisin chicken lettuce cupsඞ

1. Flatten chicken, season with olive oil, salt, pepper, and cayenne. Leave to marinate.
2. In bowl combine mango, hoisin and just a little soy into a sauce. Ratios to taste, I prefer something like 1:2 mango:hoisin, then a dash or two of soy.
3. Grill chicken and cut into strips.
4. Add everything to a leaf of romaine, and be generous with the sauce (otherwise the lettuce might be a little overpowering)!

Notes:

• Alternatively, instead of putting the sauce in the cup: serve sauce in something where the cups can be dipped into!

One-Pan Chicken and Shimeji Plateඞ

Adapted from Today's Cooking Beginner's Recipe by Ryuta Kijima.

Instructions:

1. Add 1 tsp oil to a 20cm frying pan. Place chicken skin-side down, sprinkle with 2 pinches of salt, and set over medium heat from cold.
2. Cut off the roots of the shimeji mushrooms. Crack the egg into a small bowl.
3. When the chicken is browned, flip it and move to the side. Add shimeji mushrooms (breaking them up) to the pan. Pour the egg into the gap, cover, and steam over low-medium heat for 2–3 minutes.
4. Sprinkle a pinch of salt over the mushrooms and egg. Turn the mushrooms over, turn off the heat, and sprinkle black pepper over everything.
5. Insert torn lettuce and baguette slices into the pan. Add dressing to the lettuce if desired, and grain mustard to the chicken.

Tips:

• Start heating the pan from cold for even cooking and to avoid rushing.
• A 20cm frying pan is ideal for a single serving and even cooking.
• Use a pan with a thick base and a heat-resistant glass lid for best results.

One-Pan Plate of Pork and Gingerඞ

Adapted from Today's Cooking Beginner's Recipe by Ryuta Kijima.

Instructions:

1. Cut the onion into 5mm wedges. Cut mizuna into 5cm lengths. Cut pork into 6–7cm pieces. Beat the egg. In a small bowl, mix soy sauce, sugar, and grated ginger.
2. Heat 1 tsp sesame oil in a 20cm frying pan over medium heat. Add pork and cook until the color starts to change. Add onion and continue frying until softened.
3. Add the soy sauce mixture, stir to combine, and push everything to one side of the pan.
4. Pour the beaten egg into the empty space, stir roughly, and cook to your preferred doneness.
5. Turn off the heat, add mizuna, and garnish with mayonnaise.

Tips:

• Stir eggs vigorously with chopsticks for fluffy scrambled eggs.
• A 20cm frying pan with a thick base and glass lid is ideal for single servings and even cooking.

Gyudonඞ

Notes:

• You can slice the meat easier if you freeze a block of fresh chuck or rib eye beef for 10 minutes to 1 hour and then slice.

Instructions:

1. Thinly slice the onion. Cut the green onions diagonally into thin slices. Cut the beef into pieces about 8cm wide.
2. In a large, cold frying pan, stir together the dashi, sake, mirin, soy sauce, and sugar until the sugar dissolves.
3. Separate the onion layers and spread them throughout the broth. Separate the beef slices and arrange them over the onion.
4. Cover the pan and bring to a simmer over medium heat. Reduce the heat to low and cook, covered, for 3–4 minutes, skimming any scum or excess fat from the broth.
5. Sprinkle the green onions over the beef, cover, and cook for another minute.
6. Divide the cooked rice among bowls. Drizzle with some pan sauce, top with the beef and onion, and add more sauce to taste. Garnish with pickled red ginger.

Simple Fluffy French Breakfast Omeletteඞ

Instructions:

1. Beat the eggs until fully mixed.
2. Pour them into a pan and season with salt, lemon pepper, and a splash of soy sauce.
3. Stir continuously until the eggs begin to catch and lightly stick.
4. Cover the pan and let the omelette sit for a moment.
5. Add cheese, fold the omelette over itself, and cover again.
6. Let it sit until it is still soft but no longer runny, then serve.

Lazy Cheeseburger Kebabsඞ

From: Food Wishes Chef John's Lazy Cheeseburger Kebabs

Instructions:

1. Preheat:
   1. oven at 230°C
   2. airfryer at 200°C
2. Unfold lavash and spread beef in a thin layer, sprinkle minced 1/2 onion
3. Add salt, pepper, cayenne, cumin, paprika powder or seasoning of your choice
4. Add grated cheddar
5. Roll lavash and with a serrated knife cut to comfortable sized rolls
6. Skewer the rolls with wooden sticks or actual skewers
7. Brush rolls with butter or oil
8. Bake:
   1. in regular mode for around 7 minutes and then turn to broil mode for 2-3 minutes
   2. 10 minutes in the airfryer
9. Eat with the secret sauce OR alternative side ingredients

Chorizo & White Bean Skilletඞ

From Andy Cooks

Instructions:

1. Slice the chorizo lengthwise, then cut it into 1cm thick pieces.
2. Heat a frying pan over medium-high heat. Add the olive oil and cook the chorizo for 3-4 minutes, turning occasionally, until the fat renders and the pieces are golden brown. Once the pan stops producing much more fat or begins to smoke slightly, that is a good sign it is ready for the beans.
3. Add the drained beans and stir to warm through. Pour in 50ml water and sprinkle over the chicken stock powder, then bring the mixture to a simmer.
4. Add 2-3 grinds of black pepper, a pinch of salt, and the baby spinach. Make a small well in the centre of the pan and crack in the egg. Sprinkle the yolk lightly with salt and cook until the white is opaque.
5. Turn off the heat and taste the beans. Adjust the seasoning as needed.
6. Serve with a portion of baguette and enjoy.

Cajun Chicken Alfredoඞ

From Andy Cooks

Instructions:

1. Bring a medium pot of lightly salted water to a boil.
2. Halve the courgettes lengthwise, then slice on an angle into pieces about 1cm thick. Slice the chicken into strips of a similar thickness.
3. Heat the olive oil in a medium saucier over high heat. Add the chicken, ¼ tsp salt, Cajun seasoning and courgettes, then stir to combine.
4. Add the pasta to the boiling water and cook for 8-12 minutes, or until al dente, following the packet instructions.
5. Once the chicken is golden brown and the courgettes begin to sweat, reduce the heat to medium and add the cream. Simmer for 6-7 minutes, stirring occasionally, until the chicken is cooked through and the cream has thickened and become glossy. Taste and adjust the seasoning, then reduce the heat to low until the pasta is ready.
6. Use tongs to transfer the cooked pasta directly into the chicken and sauce. Finely grate the Parmesan over it, toss to combine and serve.

Ground Lamb Curryඞ

From Andy Cooks

Instructions:

1. Peel and finely dice the onion. Peel the garlic and ginger, then finely grate both.
2. Place a medium saucier or saucepan over high heat. Add the oil and, once hot, add the onion with ¼ tsp salt. Cook for 2 minutes, stirring often, until translucent.
3. Add the lamb mince, grated ginger, garlic and ground spices. Stir and sear until fragrant and the mince is lightly browned.
4. Add the tomatoes and 50ml water. Stir, reduce the heat to a medium simmer and cook for 8 minutes.
5. Add the peas and cook until soft: 4 minutes for fresh peas or 2 minutes for frozen peas.
6. Taste and adjust the seasoning. Serve over steamed rice.

Universal Meat Mixඞ

Instructions:

1. Finely mince the onion, bell pepper and parsley. Drain off the liquid.
2. Combine the minced vegetables with the beef, kosher salt and kebab seasoning.
3. Use for beyti, kebabs, arayes or burgers.

Pollo Saltadoඞ

From Peru!

Instructions:

1. Cut the chicken into strips and season with cumin and salt. Whisk together the beef stock, soy sauce, red wine vinegar, yellow chilli paste and oyster sauce.
2. Heat the vegetable oil in a large pan or wok over high heat. Stir-fry the chicken until browned and cooked through, then set aside.
3. Add the onion to the pan and stir-fry until just softened. Add the tomatoes and chopped coriander and cook briefly, taking care not to break up the tomatoes.
4. Return the chicken to the pan, pour in the sauce and toss until everything is heated through.
5. Serve with the cooked rice and fries, garnished with finely chopped coriander.

Medium effortඞ

Kert Burgerඞ

Instructions:

1. Dice onion and kale into small pieces, mix with tabasco and mayo.
2. Mix BBQ sauce, mayo and ketchup.
3. Roll the minced beef into a size that is just barely larger than the patty in diameter and make sure the middle of the patty is thinner than the sides.
4. Heat a pan, add butter and brown the buns from both sides, set aside.
5. Next season the bacon with salt, pepper and smoked paprika and cook until fat is rendered, then remove onto paper towels to absorb the fat and keep the bacon crispy.
6. Add the patty with salt and pepper and cook 4-5 minutes from both sides, add some butter when flipping sides.
7. On a smaller non stick pan, add cheddar.
8. When the patty is ready and the cheddar is crispy from one side, put the patty on top of the cheddar and lift the patty with the cheddar to the side.
9. Assembly is as follows: bottom bun, sauce, bacon, patty with cheese, more sauce, tomato or pickles, salad, top bun.

Vegan Squash Burgerඞ

Instructions:

1. If using squash, sear the slices in a pan until deeply golden brown on both sides.
2. Toast the burger buns until lightly browned.
3. Mix the Chinese cabbage with Tabasco to taste.
4. Spread pesto mayo on the buns and add just a touch of truffle sauce.
5. Assemble with the squash, Chinese cabbage, tomato, and caramelized onion.
6. Close the burger and serve.

Tartifletteඞ

Instructions:

1. Peel and boil the potatoes with salt and thyme spigs (discard after boiled).
2. Preheat oven to 165°C (Tammetõru 185°C).
3. Heat bacon over medium-high heat until fat begins to render.
4. Lower heat to medium and stir occasionally, until fat is mostly rendered and bacon is cooked but not crisp, about 5 minutes.
5. (optional) If there is not enough fat from the bacon, add about 20g of butter
6. Add diced onions, season with salt and pepper, and cook until onions have softened but not browned, about 8 minutes.
7. Add white wine and cook, stirring, until wine has almost fully cooked off, 1 to 2 minutes.
8. Toss everything together in a bowl and move to a baking dish with cream or crème fraîche.
9. Cover with slabs of Reblochon rind side up in a way that will melt the cheese evenly on top.
10. Bake at 165°C (Tammetõru 185°C) until golden brown, about 40 minutes.

Wasabi Mayo Beef Tacosඞ

From Gordon Ramsay.

Instructions:

1. Set the pan on high with some olive oil.
2. Season the steaks with salt and pepper, lay away from you on to the pan, and sear while giving the occasional shake to avoid sticking, 2-3 minutes on each side for rare/medium-rare, or until cooked to your liking. Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp, keep basting the steaks as you cook.
3. While searing, mix the miso paste, mirin or rice wine, sugar, and olive oil, stirring well to dissolve the sugar. Season with salt and pepper and add a tablespoon of water if the mixture needs loosening a little.
4. Slice the fat off and slip the steaks into the marinade.
5. Meanwhile, prepare the quick pickled cabbage. Put the Chinese cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil, and chile flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.
6. Meanwhile, mix together the wasabi and mayonnaise, taste, and add a little more wasabi if you like a stronger flavor.
7. Heat the tortillas for 30-60 seconds over a naked gas flame until charred and lightly toasted. Roll them around a rolling pin while they're still hot, and hold until cooled to set in half-moon taco shapes.
8. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage and a little wasabi mayo.

French Tacosඞ

The Unlikely Rise of the French Tacos, recipe from You Suck At Cooking.

Instructions:

1. Slice half of the onion and dice the other half.
2. Put the 1/2 sliced onion in a pan with some oil on medium heat and cook until brown, set aside.
3. Put the 1/2 diced onion with crushed and diced garlic in the pan with some oil on medium heat and cook until softened.
4. Add the ground beef to pan, season with salt and pepper and cook until brown.
5. Prepare the fries, either in oven or your choice of a fryer.
6. In a skillet, add cream and warm until it starts to steam a little.
7. Add the cheese and stir until melted.
8. Add butter to taste and some flour if needed to thick the sauce.
9. Combine everything in a tortilla wrap, add some more cheese and wrap it up.
10. Warm the wrap on a pan on medium heat or on a sandwich grill until the cheese melts.
11. Et voilà!

Tacos with Rajas Con Cremaඞ

Rajas Con Crema instructions:

1. Remove the tops and seeds from 3 poblano peppers and cut in half. Place peppers on an open flame until they turn black on the outside. Once they’re black put them in foil 10 minutes to let them rest and soften up.
2. Remove from foil and remove all the charred outside skin and slice them into strips or into bite sized pieces.
3. In a skillet add ½ white onion sliced with some olive oil and saute for about 1-2 minutes before adding your poblano peppers and some dried oregano. Let cook for a few minutes.
4. Next add ¼ cup of heavy cream and the juice of ⅓ a lime and cook for about 5 minutes or until thickened. Salt and pepper to taste.
5. Remove from skillet and place in a bowl. Set aside.

Chicken instructions:

1. Start by butterflying the chicken and placing it in a plastic bag.
2. In a bowl combine 2 cloves of roughly chopped garlic, the juice of 2 limes, a good shake each of white pepper, cumin, smoked paprika, oregano, cayenne pepper, a few glugs of olive oil and some salt and pepper. Also you want to add a little bit of sugar because that will help with the browning later on. Whisk everything together and then put it in the bag with the chicken.
3. Remove air from the bag and massage to combine everything. Place in bowl, and put the bowl in the fridge for 1-4 hours.
4. Remove chicken from marinade and place on a ripping hot skillet. Cook until each side has browning and internal temperature reaches 165°F. Once fully cooked, cover with foil and set aside to rest.
5. Slice into bite sized slices.

Taco instructions: Assemble with tortilla, rajas con crema and some cotija or feta cheese, optionally some diced white onion.

Beef Quesadillas with Salsaඞ

From: Gordon Ramsay's Mexican Beef and Jalapeño Quesadillas

Instructions:

1. Preheat the oven to 220°C/200°C and line two large baking trays with baking paper.
2. Heat a large non-stick frying pan over high heat, add olive oil and onion, and cook for 2–3 minutes until softened. Add garlic and cook for 2 minutes.
3. Crumble in the minced beef and cook over high heat for 4–5 minutes until lightly browned.
4. Stir in paprika and cumin, cooking for 1–2 minutes. Add tinned tomatoes and cook for 2 minutes. Remove from heat, stir in kidney beans, and season to taste.
5. Lightly brush one side of a tortilla with oil and place it oiled side down on a prepared tray. Sprinkle cheese over one half, spread a quarter of the beef mixture on top, and scatter spring onions, jalapeños, and more cheese. Fold over the tortilla. Repeat for the remaining tortillas.
6. Brush the tops of the folded tortillas with oil. Press them down firmly and bake on the two highest shelves of the oven for 10–15 minutes, or until golden brown.
7. While the quesadillas are baking, mix all salsa ingredients in a bowl and season to taste.
8. Remove quesadillas from the oven, cut into wedges, and serve with sour cream and salsa on the side.

Japanese Chicken Curryඞ

From: JustOneCookBook's Chicken Curry

Prepare Ingredients:

• Cut onions into thick wedges.
• Peel and cut carrots into rolling wedges.
• Peel and quarter potatoes, soaking them in water for 15 minutes.
• Grate ginger and apple, and mince garlic.
• Trim excess fat from chicken thighs, cut into bite-sized pieces, and season with black pepper.

Cook Curry:

• Heat oil in a large pot over medium heat. Sauté onions for 5 minutes until translucent.
• Add garlic and ginger, mixing well.
• Add chicken and cook until no longer pink on the outside.
• Pour in chicken stock, then add grated apple, honey, soy sauce, and ketchup.
• Add carrots and potatoes. Simmer, covered, on medium-low heat for 15 minutes, stirring occasionally.

Add Curry Roux:

• Turn off heat. Dissolve curry roux cubes in a ladleful of cooking liquid, then stir into the pot. Repeat until all roux is incorporated.
• Simmer uncovered on medium-low heat for 5–10 minutes, stirring frequently, until thickened.

Serve:

• Serve curry with steamed Japanese short-grain rice. Optionally garnish with Japanese pickled vegetables.

Notes:

• Substitute chicken with beef, pork, shrimp, tofu, or vegetables as desired.
• Adjust salt to taste if using unsalted curry roux.
• For russet potatoes, add them in the last 15–20 minutes of cooking to prevent disintegration.

Curry Doriaඞ

From: JustOneCookBook's Curry Doria

Prepare Ingredients:

• Mince onion, celery, and carrots into small pieces.
• Heat olive oil over medium heat. Add crushed garlic and bay leaves.
• Sauté onion and celery until almost translucent, then add carrots and cook until tender.

Cook Meat Mixture:

• Add ground beef and pork, breaking it up and cooking until no longer pink.
• Season with salt and pepper, then add curry powder and stock. Ensure the liquid covers the ingredients; add more if needed.
• Bring to a boil, skim off foam and fat, then reduce heat to medium-low and cook for 5 minutes.
• Add tonkatsu sauce, ketchup, and 2 Tbsp butter. Cook until the sauce reduces and the bottom of the pan is visible, about 10 minutes.

Assemble Doria:

• Grease a baking dish with the remaining butter. Place steamed rice in the dish.
• Add the meat mixture on top, followed by Mozzarella and Romano cheese. Sprinkle panko on top for a crispy texture.

Broil:

• Preheat oven to broil for 5 minutes. Broil for 2–3 minutes until the cheese melts and the top is golden brown. Alternatively, bake until golden brown.
• Garnish with chopped parsley and serve immediately.

One-Pan Golden Butter Chickenඞ

From chef John.

1. Add 15ml vegetable oil and 14g butter to a skillet set over medium-high heat. Add onion and salt, and cook, stirring, until the onion starts to turn translucent, 2–3 minutes. Add the chicken and arrange the pieces in a single layer.
2. Sear the chicken for about 2 minutes. Sprinkle evenly with garam masala, cumin, smoked paprika, turmeric, cinnamon, and cayenne. Mix the spices into the chicken and cook, stirring, for another 2 minutes.
3. Make a space in the center of the pan and drizzle in the remaining 5ml vegetable oil. Add ginger and garlic to the oil and sizzle for about 30 seconds, stirring. Mix into the chicken and cook, stirring, for another minute.
4. Make a space in the center and add the tomato paste. Cook, stirring in the center of the pan, for about 30 seconds, then mix into the chicken and cook until the paste starts to caramelize onto the bottom of the pan, about 2 minutes.
5. Stir in chicken broth and cream, scraping any caramelization off the bottom of the pan. When the mixture comes to a simmer, reduce heat to medium-low and simmer until the sauce thickens slightly, 3–4 minutes.
6. Reduce heat to low and stir in the remaining 14g butter. Taste and add more salt if needed. Serve with cilantro, over basmati rice if desired.
7. To make the optional rice, rinse it in a bowl of cold water, draining and repeating until the water is almost clear. Cover with fresh water and soak for 20 minutes.
8. Bring 2.8L water to a simmer. Add the rice salt, bay leaf, and cardamom pods.
9. Drain the soaked rice and add it to the simmering water. Stir and cook for 7½ minutes at a rapid simmer, stirring occasionally.
10. Drain the rice and let it sit for 30 seconds. Transfer to a pot or container and cover tightly. Let it steam for 6 minutes, then fluff with a fork.

High effortඞ

Blue Cheese Chicken Pieඞ

Crust Instructions:

1. Pinch the butter, flour and salt into soft but slightly crumbling mass.
2. Add water and combine evenly. It shouldn't bee crumbling but also not too wet.
3. Push the dough onto the sides and bottom of the baking tray.
4. Poke some holes sparsely (about every 5cm) into the crust with a fork.
5. Keep cold until the filling is ready.
6. When the filling is ready, put the crust into the oven at 185°C (Tammetõru 200°C) for 10 minutes.

Filling Instructions:

1. Cut broiler fillet into small pieces and sautee until half of the moisture has evaporated.
2. Add finely diced onions and red peppers and continue sauteeing for 5 minutes.
3. Move everything from the pan to a big bowl and mix with diced pineapple and blue cheese.
4. Mix whipping cream with eggs and add everything into the bowl.
5. Once the crust has been cooked for 10 minutes, add the filling into the crust and cook for another 20 minutes or until golden brown at 185°C (Tammetõru 200°C).

Bologneseඞ

Instructions:

1. Melt butter on a large pan.
2. Sautee diced ham, carrot and onions for 10 minutes.
3. Add minced beef, crushed clove of garlic and cook for 10 minutes.
4. Add wine, chicken stock.
5. Steam while covered on low heat for 15 minutes.
6. Add tomato paste and season
7. Cover for another 20 minutes.
8. Cook some spaghetti.
9. Add some bolognese to spaghetti.
10. (optional) Grate some parmesan on top.

Beef Quesabirria Pizzaඞ

From chef John

Instructions:

1. For the pizza dough, add the yeast, water, and honey to the bowl of a stand mixer. Let sit for 10 minutes. Add the olive oil, flour, and salt, and knead with the dough hook until a smooth, elastic dough forms, 4 to 5 minutes.
2. Remove the dough from the bowl, roll into a ball, rub with a little olive oil, and place back in the bowl. Cover and let rise until doubled in size, about 1 hour. Punch down the dough and divide into 4 portions. Use immediately or refrigerate until needed; let warm up for 30 minutes before using.
3. For the beef birria, add the olive oil to a soup pot or Dutch oven over medium-high heat. Add the onion, ginger, and salt, and sauté until the onion starts to turn translucent, 3 to 4 minutes. Add the garlic, chili powder, oregano, cumin, black pepper, cinnamon, and cloves, and cook, stirring, for 1 minute.
4. Add the tomatoes and water; stir, scraping any caramelization off the bottom of the pan. Add the beef, carrot, celery, vinegar, honey, bay leaves, and 240ml beef broth. Stir and bring to a simmer. Cover tightly, reduce the heat to low, and simmer for 1½ hours, stirring occasionally.
5. Remove the cover and continue cooking, stirring occasionally, until the meat is tender and the sauce has reduced and thickened, 1½ to 2 hours more. While the meat simmers, skim off some of the fat that rises to the top and reserve for later.
6. Use a slotted spoon to remove the meat to a bowl and set aside.