Tasty Turkish Couscous | Kerryann Dunlop
Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
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Kerryann's Sticky Toffee Pudding |
Kerryann's Cookbook |
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Tasty Tuna Sandwich | Perfect Breakfast Sandwich
Tasty Tuna Sandwich | Perfect Breakfast Sandwich
A Stacked tuna Sandwich is such a classic sandwich choice and is continuing our go-to for a straightforward breakfast when we do not feel motivated to create anything else.
I continuously say that in the event that you have got a tin of tuna in your cabinet, at that point you have got the base for a filling dinner. Protein stuffed and flexible, we cherish a classic tuna sandwich and this stacked form has crunch, enhance and it's simple to adjust as well. Utilize it in a plain sandwich, as a toastie, or indeed on a serving of mixed greens
When you’re longing for a tuna sandwich, you want a basic tuna serving of mixed greens' formula that will grant you a crave-worthy tuna angle sandwich. This simple tuna serving of mixed greens is made with just a modest bunch of fixings. It’s the finest tuna salad sandwich!
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Ingredients & Full Recipe
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Mini Potato Dauphinoise (Gratin Stacks)
Everything is better in mini form....and it especially holds true for cheesy potato!!! Right? :)
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Garlic confit, sun-dried tomato and baby bocconcini focaccia
I'm writing a cookbook!!! This recipe will be found in my cookbook that will be available September 2023. #shorts #cookbook #focaccia #garlicconfit
Reynold Poernomo's Dessert Challenge | MasterChef Australia | MasterChef World
MasterChef Australia contestants face an awe-inspiring challenge as renowned pastry chef Reynold Poernomo introduces his intricate dessert masterpiece. The pressure is on as contestants strive to replicate the complex layers, flavours, and textures of Reynold's creation. With elements like pistachio sponge cake, nitro yoghurt foam, and a hidden caramel surprise, this challenge showcases culinary excellence at its finest. Join us to witness the intense test and culinary artistry unfold in this remarkable episode.
#ReynoldPoernomo #PressureTest #PastryChef #MossDessert
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Welcome to MasterChef World, the premier hub for global culinary excellence. Dive into the best from regions including Australia, Canada, the UK, New Zealand, and South Africa. Experience riveting Mystery Box challenges, ingenious Invention Tests, and intense Pressure Tests that promise to captivate. Plus, don't miss out on exclusive recipes and Masterclasses from renowned chefs, unveiling their culinary artistry and expertise. Join us on this gourmet journey!
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Chimichurri Sauce Recipe | Coriander Chimichurri
This Chimichurri sauce recipe has to be in my top 5 sauces of all time. I find myself making chimichurri anytime I'm not sure what sauce to make.
This Argentinian sauce is super versatile as it pairs amazingly well with any protein, your steaks, chicken, fish etc. As well as vegetables, salads, eggs, avocados, pasta, the list goes on!
And it doesn’t just have to be used as a sauce it also makes a fantastic marinade.
Now this isn’t a strictly traditional recipe for Chimichurri as I will be using coriander as well as flat leaf parsley. This is purely personal preference and if you want a more authentic Argentinian chimichurri recipe you can always omit the coriander and just replace it with more parsley.
Plus I am making this one in a food processor, which I just know is going to have some people cursing my good name, but I like the ease and convenience of letting a machine do all the hard work.
But of course if you are a stickler for tradition you can make this whole thing by hand! But I don't know if there is enough of a difference in flavour between the two to make it worth while to me!
Let me know what you think!
Big love and stay safe! ❤️ x
#chimichurri #corianderchimichurri #chimichurrisaucerecipe
Find the recipe here:
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INGREDIENTS:
1 bunch (75g) flat leaf parsley , roughly chopped
1 bunch (75g) coriander
1/4 (17g) bunch oregano
1 small red onion, roughly diced
4 - 5 garlic cloves, sliced
1 chilli pepper, sliced
3-4tbsp red wine vinegar
2 limes, zest & juice
1tsp salt, or to taste
1/2tsp pepper
½ tsp smoked paprika
250ml olive oil
Place the onion, garlic and chilli into a food processor and blitz until finally chopped.
Add the parsley, coriander, oregano, zest & juice of 2 limes, red wine vinegar, salt, pepper, paprika and olive oil.
Pulse everything together in the food process until everything is finally chopped. Be careful to not over process this sauce to a puree. You want it to have some texture.
Use your chimichurri as a sauce or marinade! What ever suits you!