Nigella’s Christmas Breakfast Strata
Prep: 20 mins - Cook: 50 mins - Serves 6.
Take Christmas morning into the strata-sphere with Nigella Lawson’s gooey and more-ish Christmas breakfast bake that’s full of cheesy custard (and tasty at any time of year). Created exclusively for Ocado, this strata, a bready, eggy, savoury bake, uses frozen spinach, sweet red peppers, fresh salad onions and snowy mozzarella.
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Chinese Barbecue Pork (Char Siu) Recipe - How to Make Chinese-Style BBQ Pork
Learn how to make a Chinese Barbecue Pork (Char Siu) Recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this Chinese-Style BBQ Pork!
It’s So Delicious That I Cook For My Family Almost Every Dinner
This easy, quick and cheap recipe will make your dinner or lunch amazing. Perfect choice for the whole family as well!
Ingredients:
BATTER
- 500ml milk
- 2 eggs
- 130ml water
- 5g salt
- 220g flour
- 20g vegetableoil
GRAVY
- 500g minced beef
- 100g onion (1 onion)
- 120g red bell pepper (1 bell pepper)
- 2 minced garlic cloves
- 30g ketchup
- 3g salt
- 30g soy sauce
- Black pepper
WHITE SAUCE
- 30g butter
- 30g flour
- 500ml milk
- 3g salt
- Mozzarella cheese
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ฅʕ•̫͡• Enjoy your meal!
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Chicken & Rice, However the Heck You Want | Off-Script with Sohla
Welcome to Off-Script With Sohla. Every month, pro chef and flavor whisperer Sohla El-Waylly will introduce you to a must-know cooking technique—and then teach you how to detour it toward new adventures. First up is one-skillet chicken and rice. This dish is so versatile it can take you wherever you want to go. Once you learn the basic steps and techniques, you can play with the spices, aromatics, and mix-ins. Take inspiration from your favorite chicken and rice recipes, or invent something totally new. READ MORE ►►
GET THE RECIPES
One-Skillet Paprika Chicken Thighs & Pepper Rice ►►
One-Skillet Garam Masala Chicken Thighs & Saffron Rice ►►
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Five Two Bamboo Double Sided Cutting Board:
(Similar) Milo by Kana Cast Iron Ultimate Skillet, 10:
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0:00 - Chicken & rice intro
0:56 - Let the brining begin
4:49 - Whip up an aromatic base
6:17 - Now we're cooking!
16:22 - Listen up for when it's done
19:43 - Let's go off-script
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
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Chicken Shawarma with Vampire-Slaying Toum | Food52 + Ottolenghi Test Kitchen: Shelf Love
In this latest episode, Food52 and OTK bring the most intensely flavorful garlic sauce ever! Yotam and Noor take us on a journey to make toum and they pair it with yogurt marinated chicken shawarma that’s packed with tons of spices. This dish is not only a feast for the eyes and tastebuds, but will also keep those vampires away. GET THE RECIPE ►►
Check out all the OTK Shelf Love episodes:
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Feast Dinnerware by Yotam Ottolenghi -
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VIDEO CHAPTERS
00:00:00 Intro
00:00:55 - The Magical Marinade
00:04:00 - Fluffy Flavorful Toum
00:08:48 - Fire Up The Grill
00:10:27 - Eat Your Feast
PREP TIME: 1 hour 20 minutes
COOK TIME: 25 minutes
SERVES: 4
INGREDIENTS
Chicken Shawarma
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
3/4 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1 pinch ground cloves
1 1/2 tablespoons apple cider vinegar
1/4 cup (60 milliliters) extra-virgin olive oil, divided
1 pound (500 grams) boneless skinless chicken thighs, cut into 3 to 4 pieces each
1/4 cup (50 grams) full-fat Greek yogurt
Kosher salt and freshly ground black pepper, to taste
Toum
3 heads (100 grams) garlic cloves, well-dried and peeled
1 1/4 cups (300 milliliters, or 250 grams by weight) sunflower oil, or another neutral-tasting oil
3/4 cup (75 milliliters) freshly squeezed lemon juice
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Crispy Pork Recipe (Sichuan Style)
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Today we are making 小酥肉, translated as little crunchy bites of pork. What’s special about it is that it comes with an aromatic dipping spicy powder, which is like a bomb of flavors. You got to give it a try because It brings any crunchy goods to another level.
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INGREDIENTS
To marinate the pork
500 g 1.1 lb of pork shoulder
1 tbsp of minced garlic
2 tsp of minced ginger
1 tsp of five-spice powder (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1 tsp of salt
1/2 tbsp of soy sauce (Amazon Link -
1/3 tsp of baking soda (Amazon Link -
To make the dipping spice powder
1/2 cup of red dried chilies (Amazon Link -
1 tbsp of Sichuan peppercorns (Amazon Link -
1.5 tbsp of sesame seeds (Amazon Link -
1/2 tsp of white peppercorns (Amazon Link -
1/2 tsp of cumin seeds (Amazon Link -
1 small piece of aged tangerine peel (Product Link -
1 tsp of salt
1 tsp of sugar
1 tbsp of toasted sesame seeds keep whole (Amazon Link -
1/2 tsp of roasted cumin seeds keep whole (Amazon Link -
To make the batter
30 grams 1 oz of all-purpose flour (Amazon Link -
120 g 4.2 oz of sweet potato starch (Amazon Link -
1/2 tsp of baking powder
1 whole egg
80-90 grams of water
25 g of vegetable oil (Amazon Link -
Instructions
Cut 500 grams of pork shoulder bite-size strips. Besides the pork shoulder, this dish can be made with pork belly, pork loin, and short pork rib.
Marinade the pork with garlic, ginger, five-spice powder, Chinese cooking wine, salt, soy sauce, and baking soda. Mix well and let it sit for 30 minutes.
During this time we will make the aromatic spice powder or what we called 蘸料, which is something like a dry rub but you serve it as a dipping component for crunchy stuff.
Roast the red dried chilies, Sichuan peppercorns, white peppercorns, sesame seed, cumin seeds, and dried orange peel in a wok over medium-low heat for a couple of minutes. Remove from the wok and let it cool. Grind all the spices into a fine powder. Mix with salt, and sugar. Roast more sesame seeds, and cumin seeds. Keep them whole. Mix into the spice powder and set it aside.
In a big mixing bowl, add all-purpose flour, sweet potato starch, 1/2 tsp of baking powder, egg, water, and 25g of vegetable oil. Mix until smooth. If you don’t have sweet potato starch, you can use potato starch or tapioca starch
Combine the batter with the pork and mix thoroughly.
Bring the oil to 370 F. Add the pork piece by piece and fry over medium heat for 4-5 minutes. Stir constantly to ensure even cooking. This is the first frying. We are just trying to cook the pork through. It doesn’t need to be golden brown. When you see they don’t bubble viciously anymore, you can take them out
Once you finished all the pork, let it rest for 20 minutes and we will double fry it later to reinforce the crust.
For the double frying, we will bring the oil to 400 F and fry the pork for 2-3 minutes. When the outside becomes golden and crispy, you can remove them. Use some pepper towels to absorb the excess grease. Serve with the spice powder.
Souped Up Tips: Once you finish the first frying, you can freeze it for future use. Whenever you want to eat them again, don't even need to defrost, just directly double fry and it will be ready right away.
Videography / Editing by Austin Schargorodski -