LETSMUNCH

Spoon me episode 6: 20 minute tomato pasta that I make for my girlfriend whenever she decides she’s literally the hungriest she’s ever been and I need to make a quick dinner. #tomato #pasta #Recipe #food #fyp

Spoon me episode 5: Beef short rib lasagne #beef #lasagne #pasta #Recipe

Spoon me episode 3: Spaghetti and meatballs 🍝 #spaghetti #pasta #meatballs #Recipe #food #fyp

Dinner at mine? #tacos #ceviche #fish #food #Recipe

Making myself meat just in case he’s giving her some #food #Recipe #steak

Spoon me episode 4: Steak and fries 🥩 🍟 Thick cut sirloin with a brown butter béarnaise made with the steak basting butter, as well as a pan sauce made with cognac, beef stock, miso, worcestershire and butter. Served with triple cooked chips it’s the perfect meal to make someone fall in love with you #steak #fries #chips #steakfrites #food #Recipe #fyp

#ad AD Good food doesn’t have to break the bank, especially now that @Tesco is price matching loads of items to Aldi. This is a simple egg sandwich I used to eat almost every day, elevated with homemade chilli oil crisp which packs a punch, full details below 👇🏼 Ingredients: 8 garlic cloves (finely chopped) 1 shallot (thinly sliced) 1/2 Handful cashews (roughly chopped) 400ml neautral oil 100g chilli flakes (I used red, piri piri and gochugaru) Tbsp brown sugar Pinch msg Pinch salt 1 star anise 50ml soy sauce 25ml rice vinegar Step 1: Add the oil, garlic, cashews and shallot to a pot and turn heat to medium. Once golden, take the solids out and heat the oil on high for 3 minutes. Step 2: Add the chilli, sugar, star anise, msg and salt to a metal bowl, then pour over the hot oil. Stir and leave to cool. Step 3: Once cooled, add the crispy bits, soy sauce and rice vinegar. Pour into a jar or container and store in a cool, dry place. #Ad #Tesco #Thatstruevalue #egg #sandwich #chilli

Creamy roasted garlic chicken alfredo, recipe is up on substack now! #pasta #creamy #Recipe #chicken #fyp

AD Thanks again to @Nando’s UK & Ireland for letting me host a supper club with them! I hope everyone that came had a good time and enjoyed the food, shout out to the chefs for bringing the menu to life and everyone that worked on making it happen. Hopefully more stuff like this coming in the future 😊 See below for the full recipe for the Beef Short Rib Croquettes we served featuring Nando’s PERi-PERi sauce *Ingredients* 4 beef short ribs Rapeseed oil 1 white onion 6 cloves garlic 8 sprigs thyme 100ml garlic PERi-PERi marinade 500ml beef stock (quality) Salt and pepper 100g butter 100g flour *Method* Beef short ribs seared on all sides then placed aside, to the same pot add the onion (diced), garlic (roughly chopped) and thyme and cook till softened. Add the Garlic PERi-PERi marinade and beef stock, season then place the beef back in and simmer for as long as possible (at least 4/5 hours till fall apart tender. Take the beef out and pull apart, strain the liquid. In another pot add the butter and flour and make a rough before slowly adding the strained beef liquid. Season to taste, mix in the beef, then shape into croquettes (balls). Chill fridge or freezer, then coat in flour, egg and panko and deep fry in oil. Garnish with lemon and herb mayo and chives.

Sloppy it is #lasagna #pasta #Recipe #food #fyp