MELTY BRIE, FIG & HAM TOASTIE
MELTY BRIE, FIG & HAM TOASTIE - JUST DIVINE… what a combo… crispy golden sourdough with sweet fresh figs, melty oozy Brie and salty French torched ham… this was INHALED!!!
Hope you get to try it! Enjoy! ♥️
INGREDIENTS
2 slice’s sourdough
4 tbsp butter, softened
100g Brie cheese, sliced into 4
80g sliced ham
1 fresh fig sliced into 8
METHOD
1. Butter the sourdough slices on one side, add the Brie, followed by the fig slices then the ham, close up the sandwich
2. Melt the remaining butter in a frying pan over medium low heat
3. Add the sandwich (cheese side down) and toast for a couple of minutes until golden and the cheese has started to melt
4. Flip the sandwich onto the other side and toast until done
5. Serve and enjoy!
⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/brie-toastie/
⭐️ OR click link in my bio to go straight to my website!
#zarskitchen #toasties #toastie #sandwich #brunch #freshfigs #frenchham #Ocadouk #whatislife #cheesemelt #sliced #toastielover #sourdough #lunchideas #brunching #brunchgoals #tastesoftheworld #londonfoodblogger #foodgasmic #foodfluffer
MEZCAL PRAWN COCKTAIL BOARD
MEZCAL PRAWN COCKTAIL BOARD - This Prawn cocktail served family style on a chopping board in big lettuce cups was such a hit! So much easier and more fun than a classic prawn cocktail. My twisted Bloody Mary inspired cocktail sauce using Mezcal (the Godfather of tequila)… specifically @mezcalzunte @mezcalzunteapac gives this one an extra smokey hit. I had some Bloody Mary salt gifted from @bloody_drinks which gave the cocktail sauce the perfect seasoning too!
INGREDIENTS
24 cooked king prawns (I used shop bought cooked prawns)
12 lettuce cups
80g baby leaf salad
2 avocados, sliced
1 mango, sliced into bite size pieces
GARNISH: 1 tbsp chives, finely chopped
COCKTAIL SAUCE
5 tbsp mayonnaise (I used kewpie)
5 tbsp ketchup
2 tsp worcestershire Sauce
4 tbsp mezcal @mezcalzunte @mezcalzunteapac
Tabasco to taste
2 tbsp lemon juice
1 tbsp chives, finely chopped
0.5 tsp Bloody Mary salt OR a large pinch of celery salt and some freshly ground black pepper
METHOD
1. In a bowl mix together all the ingredients for the cocktail sauce
2. Place the lettuce cups onto a serving board, fill with the baby leaves, avocado slices then drizzle over a little of the sauce and top with mango slices and prawns
3. Drizzle over more of the cocktail sauce, serve any remaining sauce on the side for dipping
4. Garnish with chopped chives and serve immediately
5. Enjoy!
⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/prawn-cocktail-2/
⭐️ OR click link in my bio to go straight to my website!
#zarskitchen #prawncocktail #prawns🍤 #cocktailsauce #mezcal #prawn #shrimprecipes #seafoodlovers #kingprawns #shrimpcocktail #seafoodstarter #britishclassic #partyfood #mezcalzunte #tequila #britainsbesthomecooks_ #cocktailhour #mezcalcocktails #mezcal #FishFriday #tasteofhome #zunte #tequila #foodconsultant #foodstylist #foodstylist
BLACK BEAN STIR-FRY WITH CRISPY NOODLES
BLACK BEAN STIR-FRY WITH CRISPY NOODLES - If you like a Black Bean Stir Fry you’re going to love this recipe!
This is my copycat version of that umami rich dish. I used venison for a change as it’s in season and it turned out wonderful but typically I make this with beef or chicken. Tender strips of meat, crunchy veggies and a beautifully rich black bean sauce served on a bed of the crispiest air-fried noodles. Yesssss peeps… I air-fried them… see the full recipe below!
Beautifully cooked in my new @stellarkitchenware 37cm wok #gifted
INGREDIENTS
CRISPY NOODLES
4 medium egg noodle nests cooked slightly under packet instructions
8 tsp cornflour
Salt to taste
BLACK BEAN VENISON
500g venison or beef sirloin, cut into thin slices against the grain (could use chicken or tofu also)
4 tbsp soya sauce
2 tbsp shaoxing wine or dry sherry
3 tsp cornflour
0.5 tsp sugar
1 tsp black pepper
2 tbsp salted fermented Chinese black beans
Cooking oil
1 onion, cut into strips
1.5 tbsp garlic, crushed
1.5 tbsp ginger, minced
150g tenderstem broccoli, cut into 2” pieces
150g mange tout or sugar snap peas
150g baby corn, halved diagonally
100g green beans, halved diagonally
1 red pepper, cut into strips
METHOD
AIR FRYER CRISPY NOODLES
1. Spread cooked noodles on a tray to dry out
2. Once dried, add cornflour, salt and mix well
3. Divide the noodles into 4 portions
4. Place in a single layer in the air fryer basket and cook on 200C for 15 mins flipping half way
BLACK BEAN VENISON
1. Put the venison/ beef strips into a bowl and add the soya sauce, shaoxing wine, 1 tsp cornflour (reserve the other 2tsp), sugar and black pepper, mix well and leave to marinate in the fridge for at least 30 mins
2. Put black beans into a small bowl, cover with water and leave for 15 mins
3. Then drain and rinse the beans, put them back in a bowl with a splash of water then mash them with a fork slightly
4. Add 2 tbsp cooking oil to a wok on med high heat, add the onion and sauté for a minute, th
BAKED TILAPIA WITH CHORIZO IN A GARLICKY TOMATO SAUCE
BAKED TILAPIA WITH CHORIZO IN A GARLICKY TOMATO SAUCE - Throwback to one of my favs…
I love tilapia so much, it’s such a mild and meaty white fish. Those of you who aren’t too hot on cooking fish… this recipe is for you!!... There’s no faffing about with flipping the fish or getting it perfectly cooked because it’s just baked in the oven… all the magic is in the sauce which is just poured on top of the fish before baking.
⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/tilapia-chorizo/
⭐️ OR click link in my bio to go straight to my website!
@yondu.uk
@brindisaspanishfoods
@peugeot_saveurs_uk
@lecreuset
#zarskitchen #tilapia #whitefish #fishrecipe #easyfish #freshfish #foodreels #britainsbesthomecooks_ #eatmorefish #ukfoodblogger #homecooking #garlicky #chorizo #foodporn #simplefood #holidayvibes #easydinner #fishstew #fishdish #instafoodie #simplerecipe #recipes #familyfood #sharingtable #familystyle #midweekmeals #homecooking #familytime #dinnerideas #easyfishrecipe
SMOKEY VEGGIE SOUP WITH A SPINACH WALNUT GREMOLATA
SMOKEY VEGGIE SOUP WITH A SPINACH WALNUT GREMOLATA
This hearty, comforting, healthy vegetable soups is guaranteed to become a new family favourite! Smokey from the paprika with an umami punch from the Maggie liquid seasoning (my fav addition to so many soups), this is the ideal make-ahead or freezer meal!
If you do make the gremolata (shop bought pesto works fine) it adds an extra elevation to the soup as does the end bit/ rind of parmesan cheese (I freeze them to use when I need.) This soup is also super versatile as far as veggies go, but I would stick to the same tomato broth and seasonings. Serve it up piping hot with lots of crusty bread! Enjoy!
INGREDIENTS
Olive oil
1 onion, diced small
4 bay leaves
2 large carrots, diced
0.5 fennel, diced
2 celery sticks, diced
6 garlic cloves, crushed
Sea salt to taste
1.5 tsp smoked sweet paprika
2 tins chopped tomatoes
800ml vegetable stock
Handful small soup pasta
2 tbsp Maggie liquid seasoning
Parmesan cheese rind (optional)
Ground black pepper
1 tin cannellini beans
SPINACH WALNUT GREMOLATA (optional)
30g walnuts, toasted and roughly chopped
100g spinach
20g coriander, with stems (or parsley)
4 garlic cloves, crushed
100ml extra virgin olive oil
0.5 tsp chilli flakes
Sea salt flakes and freshly ground black pepper
METHOD
1. Add the pesto ingredients to a food processor and pulse until well combined (if too thick, add more oil to a consistency of your liking), set aside
2. Heat some oil in a large pan over medium heat and sauté the onion for a minute, then add the bay leaves, carrots, fennel and celery, continue to cook for 2-3 mins then add the garlic
3. Season with salt and add the smoked paprika
4. Tip in the tinned tomatoes, combine well, cover and cook for about 20 minutes stirring occasionally until the vegetables have become slightly soft
5. Add the stock and bring to a boil, then add in the soup pasta, Maggie liquid seasoning and Parmesan rind if using
6. Turn the heat down, cover and simmer for 15 mins
7.
QUICK VEGGIE NOODLES
QUICK VEGGIE NOODLES - Vibrant and full of flavour… these quick and easy veggie noodles made a perfect weeknight dinner last week. I love using Korean glass noodles (Japchae noodles from Amazon - see stories for pic) here but any noodles would work for this recipe. Feel free to change up the recipe and add different veggies, even some protein like chicken, beef or tofu.
INGREDIENTS
200g noodles of choice (Korean glass noodles)
4 tbsp water
4 tbsp oyster sauce
2 tbsp soya sauce
2 tsp sugar
2 tsp fish sauce
0.5 tsp white pepper
1 tsp salt
Cooking oil
2 eggs, beaten
2 onions, sliced
6 garlic cloves, minced
2 carrots, julienned
0.5 cabbage, shredded
200g bean sprouts
4 spring onions, sliced diagonally 1” long
Chilli sauce
METHOD
1. Cook the noodles according to packet instructions, drain and set aside
2. In a bowl mix together the sauce ingredients, water, oyster sauce, soya sauce, sugar, fish sauce, pepper and salt, set aside
3. In a wok on medium high heat add a little oil and cook the beaten eggs to a scramble, remove and set aside
4. In the same wok, add more oil and stir fry the onion for a minute, add the garlic and sauté until the onions are translucent
5. Add the carrots and cabbage and stir fry for another minute before adding the cooked noodles
6. Pour over the sauce and mix until everything is combined
7. Return the eggs to the wok, then add the beansprouts and spring onions and stir to combine everything well
8. Serve hot with chilli sauce and enjoy!
⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/veggie-noodles/
⭐️ OR click link in my bio to go straight to my website!
@lkkeurope
@clarence_court
@ocadouk
#zarskitchen #easycook #stirfry #eattherainbow #britainsbesthomecooks_ #recipe #recipeoftheday #recipes #recipeshare #easyrecipes #newrecipe #asianeats #asiancooking #asianfoodlover #asianfoodie #asianfoodporn #asianfood #Asianfoods #asianrecipes #asiancuisine #chineserecipe #chinesefoodie #chinesefoodlover #stirfry
EASY BAKED FRITTATA
EASY BAKED FRITTATA - Never made a frittata??? TIME TO ELEVATE YOUR BREKKIE GAME!! This is the EASIEST recipe where everything is thrown into an oven dish and cooked in the oven to perfection!! Made with less than 10 mins prep and so perfect for entertaining friends or friends.
So, so versatile… swap out the ham for smoked salmon, change up the veggies to spinach, mushroom or asparagus, mix in different herbs and cheeses… the options are endless!
Hope you give it a go 😍 Would love to know if you try it.
INGREDIENTS
100g Ham pieces, chopped
0.5 Red onion, finely sliced
0.5 Red pepper, diced small
4 Eggs
100ml Crème fraiche
Sea salt flakes, black pepper and chilli flakes to taste
50g grated Cheddar cheese
GARNISH: Your choice of herbs, I used garlic chives
METHOD
1. Preheat the oven to 180C and grease your oven dish
2. Add the ham, red onion, red pepper to the oven dish, set aside
3. Crack the eggs into a bowl and whisk until combined, add the crème fraiche to the eggs and whisk again (don’t worry if it’s a little lumpy), then season with salt, pepper and chilli flakes
4. Pour the mixture into the dish and mix it up until combined with the ham, peppers and onions
5. Evenly sprinkle over the cheese, then bake in the oven for 30 minutes or until set
6. Garnish with your choice of herbs
7. Enjoy!
⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/frittata/
⭐️ OR click link in my bio to go straight to my website!
@peugeot_saveurs_uk
@clarence_court
@ocadouk
#zarskitchen #frittata #easyfrittata #eggsofinstagram #eggsforbreakfast #britainsbesthomecooks_ #brunchideas #cookingforentertaining #lunchinspo #eggdishes #eggrecipe #brunchathome #heresmyfood #foodietribe #yougottoeatthis #tastespotting #wecook #breakfastofchampions #sundaybrunchday
CHARRED SPICED SALMON WITH A CREAMY BUTTER BEAN & PEA MASH
CHARRED SPICED SALMON WITH A CREAMY BUTTER BEAN & PEA MASH - The most tender, grilled salmon of your dreams! Best of all, it is ridiculously easy to make! The salmon is smothered in a quick, tangy marinade made with a handful of ingredients blitzed in the food processor. Toasted and ground fennel seeds compliment the fish beautifully here along with some garam masala, lemon juice, tomato paste, garlic, chillis and fresh coriander. Then just cook the fish to smoky, moist salmon perfection!
The butter bean and pea mash is spiced with cumin seeds, mustard seeds and curry leaves and made a gorgeous accompaniment to the salmon. I really hope you try this one guys.. even if you just try making the salmon… you will be making this on repeat… I promise! Enjoy! ❤️
INGREDIENTS
2 tsp Fennel seeds, toasted and crushed
100ml Lemon juice
4 tbsp Tomato paste
8 Garlic cloves
4 Green chillis
2 large handfuls fresh Coriander
1 tsp Garam masala powder
4 tbsp Olive oil
1.5 tsp Sugar
2 tsp Salt
1 whole side of Salmon, cut into 2” pieces (mine was 1.4kg)
Oil for cooking
MASH
400g Frozen peas
Olive oil
2 tsp Cumin seeds
1 tsp Mustard seeds
12 Curry leaves
600g Butter beans + half the can liquid
Sea salt and ground black pepper
TOPPINGS (optional)
Sprouted beans, chopped coriander and chilli oil
@muttipomodorouk
@bartingredients
@birdseyeuk
@bionaorganic
@ocadouk
METHOD FOR CHARRED SALMON
1. Toast the fennel seeds in a dry frying pan until just fragrant, about a minute. Then crush the seeds into a powder, set aside
2. In a food processor add the lemon juice, tomato paste, garlic, chilli, coriander, garam masala, crushed fennel, olive oil, sugar and salt. Blitz until you get a paste like consistency, set aside
3. Place the cubed salmon into a large bowl, pour over the marinade and massage into the salmon
4. Marinate the salmon, covered, in the fridge for 30 mins if you have time
5. Add a big splash of oil to either a frying pan or grill pan and cook the salmon on medium hig
TUNA TOAST WITH GUACAMOLE & SALSA
TUNA TOAST WITH GUACAMOLE & SALSA - The perfect lunch which I devoured very quickly... the combo of the garlicky tomatoes, creamy avocado, salty tuna, spicy chilli flakes and zingy dill with that crunch of sourdough… sooo lush!
Super speedy to make as the salsa is blitzed, then drained so the whole process takes about 15 mins only.
Fish4Ever @fish4ever take such great care with their sourcing that we can be certain their fish is locally sourced, landed fresh, and prepared to the highest quality standards. Enjoy!!
INGREDIENTS
1 slice Sourdough bread
Handful Lambs lettuce (or any baby greens)
120g tinned Tuna, drained
Olive oil for drizzling
Sea salt, black pepper and chilli flakes to taste
Small handful fresh Dill leaves
GUACAMOLE (Makes extra)
2 Avocado’s, diced
1 Tomato, deseeded, diced small
2 Spring onions, chopped fine
1 handful Coriander chopped
1 Red chilli, chopped fine
1 Lime, juiced
Sea salt & black pepper to taste
SALSA (Makes extra)
2-3 large Tomatoes
0.5 Red onion
1 handful Coriander
2 cloves garlic
2 tbsp Lime juice
1 Chilli, chopped fine (I used 2 Mexican Anchos)
Pinch of Sea salt
1 tbsp Sherry vinegar
METHOD
1. Mix all guacamole ingredients in a bowl, taste and adjust seasoning to your liking, set aside
2. In a food processor pulse all the salsa ingredients until combined (not too much or else it will become liquid), drain through a colander, set aside
3. Toast the sourdough, slather on the guacamole, top with some lands lattice then add a few generous spoons of the salsa
4. Flake over the tuna, drizzle with olive oil, season with salt, pepper and chilli flakes then top with the dill
5. Devour immediately!
@fish4ever
@coolchileco
@ocadouk
@gailsbakery
⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/tuna-toast/
⭐️ OR click link in my bio to go straight to my website!
#zarskitchen #tunafish #sustainableseafood #sustainabletuna #seafoodie #sustainableliving #sustainableeating #easylunch #quicklunch #sustainablefishing #feedf
MUSHROOM HALLOUMI BITES
MUSHROOM HALLOUMI BITES - These mini bites turned out SOOOO GOOD, mushroom and halloumi are a heavenly combo and need nothing more than a simple marinade of olive oil, garlic, chilli and parsley to make them shine.
I will defo be making these again perhaps a little smaller (these were giant chestnut mushrooms!) and serve them as little party canapé or even a mega big using a portobello mushroom… either way they are fab for a snack or meal.
I used my 4 little air-fryer spikes, kindly gifted to me from “My Spike”… an incredible vertical cooking spike made both for the oven/bbq or air-fryer… check out their page and see the link in my stories to order!
INGREDIENTS
4 large chestnut mushrooms
250g block Halloumi, cut into 4 pieces
3 Garlic cloves, crushed
50ml Extra virgin olive oil
1 Red chilli, chopped fine
1 tbsp Parsley, chopped
Sea salt and black pepper
METHOD
1. Slice the mushrooms in half widthways carefully so they don’t break, you want to make sure you have the top cap and the bottom half with stem nicely in tact
2. Make your quick dressing by mixing together crushed garlic, olive oil, chilli, parsley, a pinch of sea salt (not too much as halloumi is already salty) and some black pepper
3. Very gently toss the mushrooms and halloumi in the dressing until fully coated
4. If you are using a ‘MY SPIKE’ for the air-fryer, gently place the bottom half of the mushroom onto the spike, followed by a piece of halloumi and the top cap of the mushroom. Place in a pre-heated 200C air-fryer for 8 mins, allow to cook for 5 mins before removing
5. Alternatively you can just sandwich the mushroom and halloumi together and air-fry (without a spike) or oven cook until the halloumi is slightly browning and it’s cooked to your liking
6. Enjoy!
⭐️ PRINT the recipe here:
⭐️ https://zarskitchen.com/mushroom-halloumi-bites/
⭐️ OR click link in my bio to go straight to my website!
#zarskitchen #halloumi #halloumiburger #mushroomburger #airfryer #airf
GOCHUJANG MAPLE DUCK
GOCHUJANG MAPLE DUCK - As a child in Hong Kong I remember this time of year well, making colourful lanterns to hang in the trees, staying up late to gaze at the full moon, eating lavish dinners and stuffing my face with delicious moon cakes!
So why duck? Duck is very popular during Mid Autumn Festival as it tends to be richer during this time of the year and apparently has health benefits according to traditional Chinese medicine, it nourishes your body to fight the dryness of the autumn and winter season.
The glaze is the star of the show here… just a few ingredients and you get a FLAVOUR BOMB… I was literally licking my plate clean.
INGREDIENTS
1 Whole Duck 2kg
1.4 litres Water
180ml Soya Sauce
60ml Honey
GLAZE
4 tbsp Gochujang paste
50ml Maple syrup
2.5 tbsp Soya sauce
1.5 tbsp Rice vinegar
100ml Water
2 cloves Garlic, minced
1 tsp Ginger, minced
1 tsp Salt
0.5 tsp Five spice powder @zestandzingspices
2 tbsp Fruit jam (I used a summer fruit jam) @crowleysofsuffolk
2 heaped tbsp Caster sugar
METHOD
1. Pre-heat the oven to 220°C
2. In a wok or saucepan large enough for the duck to fit add the water, soya sauce and honey, heat until almost boiling
3. Lower the heat and slowly place the duck inside the liquid, bathe the duck in the liquid and infuse the skin for 5 minutes ladling the liquid all over for maximum flavour, flip the suck halfway to ensure both sides are evenly coated
4. Place the duck into a roasting tray breast side down into the oven
5. Immediately turn the oven down to 200°C
6. Roast for 20 minutes, remove from the oven and flip the duck so the breast side is on top, the duck fat will be splattering but this is normal
7. Baste the duck with all the rendered fat from the bottom of the roasting tin, you can remove some of the fat from the bottom to use for roast potatoes on another day!
8. Continue to cook the duck for another 30 mins or until the internal temp is 75°C
9. While the duck is cooking get the glaze ready - In a saucepan on mediu
LAMB BURGERS WITH GARLICKY TZATZIKI AND SUMAC SLAW
LAMB BURGERS WITH GARLICKY TZATZIKI AND SUMAC SLAW
What an absolute BEAUT of a burger!! Scrumptious patties grilled to perfection, crisp and charred on the outside but still soft, juicy and tender on the inside. Made using the freshest minced lamb mixed with with sautéed onions and garlic, spices of cumin, coriander, paprika, cinnamon, cayenne pepper, some fresh coriander and panko breadcrumbs.
A simple slaw gave a fabulous contrast in textures made from red cabbage, carrots, fresh parsley, mint, coriander, EVOO, sumac and lemon juice. Then the creamy, garlicky tzatziki is slapped on top and it’s all served up in a grilled brioche bun. Trust me, this was ONE EPIC BURGER!!
INGREDIENTS
500g Lamb mince (20% fat content)
Oil for cooking
1 Onion, chopped fine
6 cloves Garlic, crushed
Small bunch Coriander, chopped
1/4 cup Panko breadcrumbs
2 tsp Cumin
2 tsp Coriander
2 tsp Paprika
1.5 ground Cinnamon
1 tsp Cayenne pepper
1.5 tsp Salt
1/2 tsp Black pepper
Chilli sauce
TZATZIKI
1 cup Yogurt
1/2 cup Cucumber, seeds removed, cut into small squares
6 Mint leaves, rolled into a cigar shape, cut fine
1 clove Garlic, minced
0.5 Lemon, juiced
Salt and pepper to taste
SLAW
0.5 Red cabbage, shredded
2 Carrots, grated
1 handful Mint, chopped
2 handfuls Parsley, chopped
1 handful Coriander, chopped
100ml Olive oil
Sea salt
1 tsp Sumac
1 Lemon, juiced
METHOD
1. Sauté onions and garlic on low-med heat until translucent, cool, set aside
2. Mix lamb mince with spices, coriander, breadcrumbs and onion mixture but do not over mix or burgers may fall apart
3. Divide mixture into 8 and shape burgers and refrigerate 30 mins if you have time
4. Mix ingredients for tzatziki, set aside
5. Mix ingredients for slaw, set aside
6. Heat grill pan medium, add oil so well greased
7. Cook burgers 5 mins each side until charred on the outside and cooked through but still soft on the inside, set aside on kitchen towels
8. Serve in toasted brioche buns with the slaw and tzatziki
9. Enjoy!
⭐
