RecipeTin Eats

Save this one for busy nights. 🥰 - N x ❤️ PS You can also cook any veg you want with the beef instead of using bean sprouts, and you can switch the beef with pork or chicken. One-pan Caramelised Beef Ramen Noodles | Serves 2 2 packets instant noodles or ramen (discard seasoning packet) 1 tsp oil + 2 tsp sesame oil (or more oil) 2 garlic cloves minced, 1/2 onion sliced, 200 g/7 oz beef mince (ground beef) 1 1/4 cups (215 ml) water, big handful bean sprouts Sauce - MIX: 1 tbsp dark soy sauce, 1 tbsp Oyster sauce (or Hoisin), 2 tsp Hoisin sauce (or more Oyster sauce), 1 tbsp Mirin, Chinese cooking wine or dry sherry * Garnishes (optional): Finely sliced green onion / shallots, Sesame seeds   1. Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 min. 2. Add beef, cook until it changes from pink to light brown. Add Sauce, cook 2 to 3 min until well caramelised (see video). 3. Clear space for the noodles. Add water, place noodles in water. Leave 45 sec then turn. Leave 30 sec, untangle noodles, then toss through the beef. 5. Add beansprouts, toss 1 min until sauce reduces to coat the noodles and the noodles are cooked (2 to 3 min), add extra water if needed. 6. Serve immediately, garnished with green onions and sesame seeds.   * If you can’t consume alcohol, skip this and instead of using water, use ½ cup water + ¾ cup chicken broth LOW SODIUM (Scale it up x2, use larger skillet ,squidge ramen cakes in so they lie flat so they cook) #recipetineats #quickdinners #ramennoodles #stirfriednoodles

I know it’s irritating not to use the whole packet of spaghetti, but if you do, you will be disappointed with diluted flavour! Also, smidge of sugar will be a game changer for everybody who buys canned tomatoes from regular grocery stores instead of imported Italian canned tomatoes that come with a price tag. Regular canned tomatoes are so sour! So - who’s having Spag Bol for dinner tonight?? I AM! - N x ❤️ PS I’ll share a real deal authentic Ragu' alla bolognese another time. This is my everyday spag bol! SPAGHETTI BOLOGNESE (serves 5)   1½ tbsp olive oil 2 garlic cloves minced, 1 onion finely chopped 1 lb / 500g beef mince (ground beef) 1/2 cup dry red wine (sub water or beef stock) 2 beef bouillon cubes crumbled (OXO is my fave) 28oz / 800g can crushed tomato 2 tbsp tomato paste 1 - 3 tsp sugar (if needed, regular canned tomatoes are quite sour) 2 tsp Worcestershire Sauce, 2 dried bay leaves + 2 sprigs fresh thyme (or ½ tsp dried) 1/2 tsp black pepper 3/4 tsp cooking/kosher salt To Serve: 400g / 13 oz spaghetti (NOT 500g!!!)   DIRECTIONS 1. Cook onion and garlic in oil 5 min over medium high. 2. Turn heat up to high, cook beef until no longer red. Add red wine, simmer 2 min until the alcohol smell is gone. 3. Add remaining ingredients. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 - 30 min (no lid), adding water if the sauce gets too thick for your taste. OR simmer with lid on 1.5 -2 hrs (add extra 3/4 cup water) on very low for slow cooked lusciousness. Stir occasionally. Taste, add more salt if needed. 4. TO SERVE: Cook pasta per packet directions MINUS 1 min. Scoop out a mug of pasta cooking water and set aside, then drain the pasta. Add pasta into the bolognese sauce with about 1/2 cup (125 ml) of reserved pasta water over medium heat. Toss gently for 1.5 - 2 min, or until the spaghetti turns red (use extra reserved water as needed to loosen). Divide between bowls, serve with parmesan.

@Nigel Ng (Uncle Roger) - bring it on! N x ❤️ Fried Rice   2 tbsp oil 2 garlic cloves , minced 1/2 onion, finely chopped 120 g/4 oz bacon or ham, chopped (I like bacon, chunky bits better than thin slices) 1 - 1 1/2 cups frozen diced vegetables (I use peas, corn, carrots) 2 cups, packed, cooked white rice (must be day old refrigerated*) 2 - 3 eggs, whisked 1 green onion, finely sliced Sauce - mix: 1 tbsp Chinese cooking wine, mirin or dry sherry (non alco – use ¼ cup chicken broth, will need to stir fry for a bit longer to evaporate) 1 tbsp Oyster Sauce 1 tbsp light soy sauce (or all purpose) 1/2 tsp sesame oil, recommended but optional 1/4 tsp white pepper   1. Heat about 1 1/2 tbsp oil in a wok or 2 tbsp oil in a skillet over high heat until smoking. 2. Add onion, garlic and bacon. Cook until bacon is light golden - about 1 1/2 minutes. 3. Add vegetables (still frozen is fine). Cook for 2 minutes so they defrost and water evaporates. 4. Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates. 5. Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space. Pour in egg then scramble - cook it through properly, don't "soft scramble". 6. Toss through rice with green onion, serve and enjoy!   * If not day old then fried rice will be sticky instead of fluffy #recipetineats #uncleroger

Forgot to mention garlic. Lots and lots of garlic!!! - N x ❤️ Filipino Chicken Adobo   CHICKEN AND MARINADE 750g / 1.5 lb chicken thigh fillets , boneless and skinless (5 - 6 pieces) (do not sub breast) 6 garlic cloves , minced 1/3 cup soy sauce , ordinary all purpose or light (not dark soy sauce) 1/3 cup + 2 tbsp white vinegar 4 bay leaves, fresh, or 3 dried FOR COOKING: 2 tbsp oil , separated (vegetable, canola or peanut) 1 small brown onion , diced 1 1/2 cups (375 ml) water 2 tbsp brown sugar 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper) SERVING: 2 green onions/scallions , sliced (garnish) 1. Mix Chicken and Marinade, set aside 20 min or up to 24 hrs. Heat 1 tbsp oil in large skillet over high heat, sear both sides chicken 1 min each (RESERVE marinade) – do not cook inside. Remove chicken onto plate. 2. Heat 1 tbsp oil in same skillet, cook onion and garlic 2 min. Add in all reserved Marinade plus water, sugar and peppercorns. Bring to simmer, reduce to medium and simmer 5 min. Add chicken smooth side down, simmer uncovered 20 - 25 min, flipping chicken at 15 min, until sauce reduces to a glaze that coats the chicken. Serve, sprinkled with green onions. PS If sauce hasn’t reduced by 25 min, take chicken out then return pan to stove – will reduce super fast without chicken. #recipetineats #chickenadobo

🥦🥦🥦Broccoli are sauce hogs. Stir fries must be extra saucy!! - N x ❤️ Chicken Broccoli Stir Fry (extra saucy!)   TENDERISED CHICKEN: 500g/1 lb breast, thinly sliced (or boneless thigh - no need to tenderise) 1 1/2 tsp baking soda (bi-carb) SAUCE: 2 tbsp cornflour/cornstarch 3 tbsp soy sauce, all purpose or light (not dark soy) 1 1/2 tbsp Chinese cooking wine or Mirin* 3 tbsp oyster sauce (sub Vegetarian Oyster Sauce) 2 tsp sesame oil, Dash of white pepper (sub black) STIR FRY: 2 tbsp oil (peanut, canola) 1/2 onion sliced, 2 garlic cloves, finely minced 400g/ 14 oz broccoli florets, broken/cut into small bite size pieces (2 medium heads, ~5 cups) COOKED (steam/boil), 1 1/4 cups water   1. Optional Chinese restaurant tenderise chicken – toss chicken with baking soda, leave 20 min, rinse, pat dry. (Chicken becomes “velvety” like Chinese restaurants!) 2. Sauce: Mix cornflour and soy first, then mix in everything else. 3. Heat oil in very large wok or skillet over high heat. Cook garlic and onion 30 sec, add chicken and cook 2 min until fully cooked through. 4. Add broccoli, water and Sauce. Stir, simmer 2 min until sauce turns into thickened glossy sauce. Serve over rice!   * Secret to real Chinese restaurant food! Sub: Reduce oyster to 2 tbsp, sub the water in recipe with LOW SODIUM chicken stock. https://www.recipetineats.com/chicken-broccoli-stir-fry/ #recipetineats #chickenandbroccoli #stirfry

BAKE YOUR CRISPY TACOS pre-stuffed. Because melted cheese trumps un-melted cheese every night of the week, especially taco night!! - N x ❤️ Old-School Beef Tacos   10 to 12 crispy taco shells ("stand and stuff) - OR soft tortillas of choice (warm then stuff but don’t bake) Beef Tacos: 1 tbsp oil, 2 garlic cloves, 1 onion finely chopped, 500 g / 1 lb beef , ground / mince 2 tbsp tomato paste, 1/4 cup / 65ml water Homemade Taco Seasoning: 1 tsp EACH garlic powder, onion powder, dried oregano 2 tsp EACH cumin powder, paprika 1/4 tsp cayenne pepper (adjust spiciness to taste, can skip) 1 tsp salt, 1/4 tsp black pepper Old school toppings: shredded lettuce, 2 large chopped tomatoes, 1 red onion chopped, sour cream, sriracha or homemade taco sauce (recipe on my site), coriander/cilantro   1. Heat oil over high heat, cook garlic and onion until golden. Add beef, cook until it changes from red to light brown. Then add all Seasoning. Cook 2 minutes until beef is fully cooked. 2. Add tomato paste and water, cook 2 min until water is evaporated and beef is juicy but not watery. 3. Spoon into taco shells, stand upright in pan leaning against each other, bake 6 - 8 min at 180C/350F (160C fan) until cheese is melted and shell is crispy. Serve with toppings of choice.   More options (all recipes on my site): guac / avo chopped / avocado sauce, salsa / pico de gallo or smooth restaurant style salsa, lightly pickled red cabbage for tacos, tricked up refried beans.   #recipetineats #beeftacos #beefmince

What I make when it’s too hot to bake ie TODAY in Sydney!! Tastes like Reece’s peanut butter cups. Enjoy! - N x ❤️ NO BAKE Chocolate Peanut Butter Bars   INGREDIENTS Base: 115g/ 1/2 cup melted unsalted butter 120g plain biscuits like Arnott’s Marie Crackers, digestives, graham crackers (= 1 cup crumbs) 1 cup icing sugar (powdered sugar), sifted (125g) 3/4 cup (180g) smooth peanut butter (the spread type, like Bega, Skippy’s) Big pinch salt Topping: 1 cup chocolate chips (190g – may as well use a whole 200g pack!) 2 tbsp peanut butter   1 Butter and line 8" / 20cm square pan with baking paper. 2 Blitz biscuits into crumbs. Add remaining Base ingredient, blitz to mix. Spread into pan. 3 Melt the Topping ingredients (I microwave 3 x 20 sec bursts on high), spread. Fridge 1.5 – 2 hrs until firm, cut into 9 (greedy, me) or 16 (normal). Or into small squares to make petit fours! #recipetineats #nobakedessert #peanutbutterbars

SOS Spicy Peanut Noodles from TONIGHT! Page 113 - and recipe below. You’re welcome! - N x ❤️ Spicy Peanut Noodles 100g / 3.5 oz dried noodles (wide ribbon wheat noodles shown, from Asian grocer), anything you’ve got, even ramen! 1.5 tbsp sesame oil Sauce: 1 tbsp natural unsweetened peanut butter (sub regular peanut butter spread, Asian sesame paste or tahini) 1 garlic clove, finely grated or crushed 2 tsp oyster sauce (sub hoisin or more soy) 2 tsp light or regular soy 2 tsp rice vinegar (sub any vinegar) 2 tsp+ your favourite chilli crisp or any chilli sauce - be brave! Garnishes (recommended) 1/4 cup finely sliced green onion 2 tbsp peanuts finely chopped 1. Cook noodles per packet, scoop out some water just before it’s done. 2. Meanwhile, heat sesame oil, put sauce ingredients in bowl, pour over sesame oil, mix. Transfer noodles straight from boiling water into the sauce, toss, using reserved water to loosen if needed. Add green onion, toss, taste, add more soy & chilli (I dare you!). Sprinkle with peanuts, slurp! #recipetineatscookbook #recipetintonight #spicynoodles

I just never knew chickpeas could be so CREAMY just by adding a smidge of baking soda! Inspired by a chickpea curry I had from Afghan Sufra in Lakemba. - N x ❤️ Melt-in-your-mouth Afghani Chickpea Curry   3 tbsp coconut oil or ghee 8 green cardamom pods 2 cinnamon sticks (wish I had 3) 1.5 tbsp grated ginger 1.5 tbsp grated garlic 1 onion, finely chopped 1/2 cup dried red lentils 3 cans chickpeas, drained (or 850g cooked) 1 tsp cooking / kosher salt 1/4 tsp baking soda 3 1/2 cups water, plus more as needed 500ml (2 cups) chicken stock, low sodium Spices 4 tsp coriander powder 4 tsp cumin powder 1/4 tsp ground cloves (sub all spice) 2 tsp turmeric powder 1/4 tsp chilli powder or cayenne pepper Serving Yogurt Rice Coriander   1. Heat oil on medium high, cook cardamom and cinnamon for 1 min, then onion, ginger and garlic until onion is translucent. 2. Add spices, sauté 1 min, lentils and 2 cups water. Simmer 15 min on medium with lid on. Add chickpeas, stock, remaining water, salt and baking soda. Simmer uncovered on medium/ medium high 30 minutes until reduced and thickened into a thin gravy (lentils breakdown and thicken the sauce). #recipetineats #chickpeacurry #afghanifood

Thai lemongrass marinated chicken - Gai Yang! Straight off the streets of Thailand into your kitchen 🔥 BBQ it for authentic flavour or pan fry for convenience! Serve with fluffy coconut rice (use the recipe in either of my cookbooks or on website, it is FLUFFY!) and smashed cucumbers for an awesome Thai night in. Enjoy! - N x ❤️ PS I did post my Gai Yang way back in 2015 and it’s still great but I’ve improved it. This is my new yet-to-be-published Gai Yang. PPS Authentic Gai Yang uses a mortar and pestle, this is my easier way of making it. Flavours are respectfully authentic! My new and improved Gai Yang (Thai marinated chicken) 1kg / 2lb chicken thighs, boneless skinless Marinade: 1 large lemongrass, white part only finely grated 6 garlic cloves, minced 2 tbsp lime juice 2 tsp Birds Eye or Thai chilli, finely chopped (no seeds), skip for not spicy 3 tbsp fish sauce 2 tbsp Chinese cooking wine/shaoxing wine SEE NOTE! (sub mirin, cooking sake or dry sherry) 3 tbsp brown sugar (tightly pack the spoons) 1/2 tsp white pepper (sub black pepper) Optional Quick Thai Garlic Lime Dipping Sauce - whisk well: 3 tbsp lime juice 1 small garlic clove, finely grated (or use garlic crusher) 1.5 tbsp fish sauce 2 tbsp grapeseed or other flavourless oil 1 tsp+ sriracha, or other chilli sauce of choice (just add to taste), or finely minced fresh chilli 1 tbsp finely chopped coriander/cilantro leaves 1 tbsp honey (slightly thickens sauce, better cling!) 1. Mix marinade, add chicken, marinade minimum 8 hours, 12-24 hrs best. 2. Brush BBQ plate with oil or put oil in pan, heat to medium high. Drain and discard marinade, cook 4 min each side until golden. Rest loosely covered with foil 3 min, then serve! Dipping sauce option - if serving freshly cooked, there is no need for sauce. If meal prepping / reheating, chicken still super juicy but a dipping sauce makes it extra good! * Cooking wine adds extra complexity to marinade to compensate for not cooking this over smoky coals like on the streets of Thailand. Not a deal killer to omit but it’s better with! #recipetineats #thaifood

It’s not real Tuscan, it’s just a cute name I gave it. One pot! Creamy. You’ll love the meatball hack. Not the first time I’ve used it, won’t be the last! - N x❤️ PS Hot tip: beef sausages brown the best One pot creamy Tuscan Sausage and Shells 500g/1lb thin sausages any meat, good quality (I used beef), chopped into small pieces 1 tbsp olive oil 3 garlic cloves, finely chopped 1/2 tsp dried chilli flakes (red pepper), optional 1/2 tsp dried Italian herbs 1/2 cup dry white wine (sub more stock) 300g / 10 oz pasta shells 3 1/2 cups (875 ml) chicken stock, low sodium 2/3 cup thickened cream (heavy cream) 1/2 cup chopped chargrilled peppers or sun dried tomatoes 100g / 2 giant handfuls baby spinach 1. Heat oil on high heat in large pot, brown sausages (will look like mini meatballs, so cute!). Add garlic, chilli and herbs towards end, cook until garlic is golden. Add wine, simmer until mostly evaporated. 2. Add pasta and stock, bring to simmer, put lid on and cook for 12 min, stirring every now and then, until pasta is just cooked (there will be excess liquid still). Stir in peppers and baby spinach until wilted, then stir in cream. Hopefully it’s still bit saucier than you like - pasta keeps absorbing liquid! 3. Check salt - add more if needed - then serve with parmesan. YUM! #recipetineats #onepotpasta #quickdinner

It’s here. It just took 48 attempts. 😅 Superior crispy outsides, soft baked inside, exceptional chew, intensely buttery with butterscotch undertones, beautiful deep golden colour. Make these once and they will invade your dreams forever! I HOPE YOU LOVE THEM AS MUCH AS I DO!! - N x ❤️ PS Don’t ask if you can skip the fridge chill and expect the same results. You can’t! The Chocolate Chip Cookies of my dreams   225g / 2 US sticks unsalted butter, 1cm / 1/2" cubes WET INGREDIENTS: 1 tightly packed cup (200g) brown sugar (light brown sugar) 1/2 cup (100g) caster sugar/superfine super 1 large egg (55g / 2 oz in shell) + 1 yolk, room temp 1 tsp vanilla extract Dry: 300g / 2 cups plain flour/all-purpose flour (WEIGH or spoon flour into cups then level with back of knife) 1/2 tsp baking soda (bi-carb) 1/4 tsp baking powder 3 tsp cornflour/cornstarch Choc chips: 1 1/2 cups (250g) dark choc chips (semi-sweet choc chips), plus extra for decorating 3/4 cups (150g) milk choc chips   1. Melt butter on medium/medium high then simmer, stirring every now and then, until very foamy, smells nutty and you see little golden specks (it’s browned butter!). Immediately pour into bowl, including all golden bits, cool to room temp (don’t let it solidify, not even around edges). 2. Whisk dry ingredients in a separate bowl. To the brown butter, stir in both sugars using a wooden spoon, then egg, yolk and vanilla. Mix in dry ingredients then chocolate chips. 3. Form 8 x 3.75cm / 1.5” thick discs, refrigerate in airtight container 12 hrs (up to 48 hrs, bare minimum 5 hrs). 4. Preheat oven 180°C/350°F (170°C fan). Put 4 fridge cold discs on paper lined tray 7.5cm / 3” apart. Bake 17 min (check at 16 min) or until edges are golden and middle surface is still pale but is set (ie not just melty raw dough). Remove from oven, immediately press extra chips on top. (Can also tidy shape while hot using spatula). COOL ON THE TRAY 20 min. ATTACK! #recipetineats #chocolatechipcookies

When Chili meets Mac & Cheese in one pot 🙌🏻 - N x ❤️ Chili Mac and Cheese | Serves 5 – 6   INGREDIENTS 1 tbsp olive oil, 2 garlic cloves minced, 1 onion, finely chopped 1 red capsicum/bell peppers chopped 500g / 1 lb ground beef (mince) 800g/28oz crushed canned tomato, 420g/14oz red kidney beans, drained 2 1/2 cups beef broth (chicken broth also ok) 250g/8oz elbow macaroni pasta (elbow pasta), uncooked 2 cups (200g) shredded cheese (cheddar, Monterey Jack, tasty cheese), melts better if you grate yourself Coriander / cilantro finely chopped, for garnish SPICES (Homemade Chili Powder): 1 tsp dried oregano 2 tsp EACH paprika, cumin powder 1 1/2 tsp onion powder (sub garlic powder) 1/2 tsp cayenne (warm buzz, change to suit spiciness) 1 1/4 tsp cooking salt / kosher salt   DIRECTIONS 1 . Heat oil in large pot over high heat. Add garlic and onion, cook 1 min. Then add capsicum and cook until onion is translucent. 2. Add beef and cook, breaking it up as you go. 3. Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium. Cover and cook for 12 min or until the macaroni is al dente, meaning just cooked, still a bit on the firm side. Will be watery, liquid is absorbed in next step. 4. Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Top with remaining cheese, put the lid back on and leave until the cheese melts - about 2 min. 5. Sprinkle with coriander, if desired, and serve immediately.    #recipetineats #onepotrecipe #quickdinner #chilimac #chillimacandcheese

Happy to take more orders for easy recipe development projects like this - especially when it’s as outrageously tasty as this!!! JB approved ✅ - N x ❤️ Al Aseel Lebanese Lemon Garlic Chicken   500g/ 1lb chicken tenderloin cut into 4cm/1.5” squares, large vein cut out (or breast) LEMON GARLIC MARINADE: 4 tbsp Greek or plain yogurt (65g) 3 tbsp lemon juice 1 tbsp garlic, finely minced (~4 big cloves) 1 tbsp olive oil 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) LEMON GARLIC YOGURT SAUCE: 1 cup Greek or plain yogurt (250g) 1/2 tsp garlic, finely grated or crushed using garlic press (~1 clove) 2 tbsp extra virgin olive oil 1 tbsp lemon juice (add more for tangier) 1 tbsp tahini (hulled), or extra 1 tbsp olive oil 1 tbsp water 1 tsp cooking salt / kosher salt (1/2 tsp table salt, 1 1/4 tsp flakes) COOKING & SERVING: 2 tbsp olive oil, for cooking 1 tsp parsley, roughly chopped (or equal amounts mint and parsley) Lemon wedges & extra virgin olive oil, for garnish   1. Mix marinade, coat chicken, marinade 12 – 24 hours. 2. Whisk sauce ingredients, set aside 1 hr+. Warm in microwave 40 seconds and whisk just before using. 3. Heat 1 tbsp oil over high heat in a large non stick pan. Drain off excess marinade then cook half the chicken, 1 ½ - 2 min each side until golden. Transfer to plate, clean out loose black bits in pan, cook remaining chicken. 4. Spread half the sauce in a bowl/plate, top with chicken, smother with remaining sauce. Drizzle with olive oil, sprinkle with parsley. Serve with flatbreads! @Al Aseel Restaurants #recipetineats #lebanesefood #lemongarlicchicken #alaseelrestaurant