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Maarten Gibson « Gibbo »

@big_fat_cook

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Corporate to Chef: Learning as much as I can about cooking.
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Vietnamese tomato tofu - Đậu Sốt Cà Chua

This super easy dish is a Vietnamese classic. Often seen as a comfort dish, it is simple yet extremely flavorful.

• 400g firm tofu
• 4 ripe tomatoes
• 1 shallot
• 2 cloves garlic
• 2 tsp fish sauce + 1 tsp soy sauce (make it vegan with mushroom stock + msg)
• 1 tbsp sugar
• 1/2 cup water
• 1 tbsp tomato paste
• 5 tbsp vegetable oil
• 1 bunch spring onions
• 1 bunch chives (optional)

1. Cut the tofu into large cubes and fry in the vegetable oil until all sides are golden and crisp. Set aside.
2. Drain the excess oil, leaving about 1 tablespoon in the pan. Sweat your thinly diced shallot until translucent, then add the garlic. Cook until fragrant (~2 min).
3. Add the tomato paste to the same pan and cook for another 2 minutes to deepen the flavor and color.
4. Add your diced tomatoes, sugar, fish sauce, soy sauce (or msg and mushroom stock), and the 1/2 cup of water. Let it simmer for 20 minutes until the tomatoes have broken down into a thick sauce.
5. Add your fried tofu back into the pan and simmer for another 10 minutes to allow the tofu to soak up the sauce.
6. Check the seasoning, add your spring onions (and optional chives), stir, and serve immediately over rice

#recipeideas #tofu #vegan #vegeratian #recipe by @big_fat_cook

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6 months ago

Burnt leeks with miso beurre blanc - Corporate to chef : Episode 28

Ingredients:

* 2 large leeks
* 100g butter (cubbed)
* 1tsp white miso
* 1 medium shallot
* 40ml dry white wine
* 30ml white wine vinegar
* Salt
* Pepper
* Breadcrumbs (preferably sourdough)
* Vegetable oil (~40cl)
* 5ml cream (optional)

1. Cut the leaves off your leeks and clean thoroughly. Then oven at 200c until slightly charred ~10/15min.
2. Blend 2/3 of your leaves with vegetable oil and strain through a thin colander or coffee filter.
3. Burn the rest of the leaves before powdering with breadcrumbs and a pinch of salt
4. Cut your leek whites, oil lightly and oven at 200c until the outside is charred ~25 to 35min.
5. For the beurre blanc, chop the shallots and cook in the wine, vinegar and miso until the liquid has reduced by 2/3.
6. Strain and add only the liquid back to a pan. Then add your cream, turn off the heat and gradually add your cold butter in all while whisking
7. Add salt and pepper to taste, then ladle the sauce onto a plate.
8. Remove the outer layer of your leeks and lay your soft leeks onto the beurre blanc before garnishing with your crunch and a few drops of your oil.
9. Serve with sourdough

#easyrecipe #leeks #recipe #vegeterian by @big_fat_cook

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9 months ago

Malai Kofta - Corporate to Chef : Episode 20

Ingredients for Kofta:

* 3 large potatoes
* 250g paneer
* 1 tbs cornflour
* 1tbs raising
* 1 tbs cashew or other nuts
* Salt and black pepper

Ingredients for Makhani Gravy:

* 1 large red onion
* 1 tbs garlic/ginger paste
* 2 tomatoes
* 1 tbs cashews
* 1 tsp salt
* 1 tsp cumin seeds
* 1 stick cinnamon
* 4 cloves
* 3 green cardamom
* 1 bay leaf
* 1/2 tsp turmeric
* 1 tsp chilli
* 1 tsp coriander powder
* 1/2 tsp cumin
* 1tsp garam masala
* 2 tsp fenugreek leaves
* cream
* Coriander
* 2tsp tomato puree

1. Start by grating the cooking potatoes and the paneer and chopped cashews and raisins into a mixing bowl. Add salt and cornflour and form into nice smooth balls.
2. Gently fry in oil until golden brown.
3. Make the Makhani by frying off the chopped onions ~5min. Then add chopped tomatoes and coon until soft ~10min. Lastly add cashews and cook for another 5 min
4. Blend and run through a colander before putting aside.
5. Fry off your whole spices in a pan with ghee until fragrant, add your ground spices, 2 min later your tomato paste.
6. Add your previously made tomato makhini to the spices and cook for ~10min. Add salt and chili powder to taste.
7. Add cream, fenugreek leaves and 1 tsp of garam masala.
8. Add the fried balls to the curry sauce and too with coriander before serving.

#homecooking #masala #vegeratian #easyrecipe #curry #panneer #malai #kofta #recipe by @big_fat_cook

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a year ago

Pork and shrimp dumplings with chilli dipping sauce.

BFC difficulty: 2/5 : The only tricky part is the wrapping. Once you’ve got that, you’re golden.

BFC tips:
* Makes about 30 to 40 dumplings. Freeze some for later.
* For a milder sauce, use less or no chilli flakes
* Play with the filling. Any meat or meat substitute works

Ingredients for dumplings: 400g minced pork 300g minced shrimp Handful of coriander (minced) 1 large knob of ginger (minced or grated) 2 garlic cloves, minced 3 spring onions, chopped 1/2 tsp white pepper 1 tsp light soy sauce Pinch of MSG 
Dumpling wrappers
Dipping sauce: 1 tbsp chilli flakes 1 tsp paprika 1 tsp grated ginger 1 tsp grated garlic 1 tbsp sesame seeds 2 tsp sugar 3/4 cup vegetable oil 1/2 cup light soy sauce 1/2 cup Chinese black vinegar

Method
1. Mix the pork and shrimp with half the spring onions, the coriander, white pepper, soy sauce, ginger, garlic and MSG until fully combined. Rest in the fridge for 30 min.
2. Add a teaspoon of filling to each wrapper and fold. Any fold works. I find the tortellini fold the easiest, so have fun with it.
3. Freeze any dumplings you’re not cooking now.
4. Heat some vegetable oil in a skillet and fry the dumplings on medium for about 5 min, until the bottoms are golden and crispy.
5. Add a splash of water, cover and steam for about 5 min. Remove the lid and let any remaining water cook off so they don’t stick.
6. For the sauce, mix the chilli flakes, paprika, ginger, garlic, sesame seeds and sugar in a heatproof bowl. Heat the oil and pour it over while hot. Stir in the soy sauce and vinegar.
7. Top the dumplings with the remaining spring onions and serve with the dipping sauce by @big_fat_cook

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a day ago

Sharing is Caring: Eggs en Meurette 
My twist on a french bistro classic. Poached eggs in a rich red wine sauce with crispy bacon, shiitake mushrooms and toast. 
BFC difficulty rating: 3/5 
* 200g shiitake mushrooms
* 200g white button mushrooms
* 150g smoked pork belly (bacon)
* 40g butter
* 3 to 5 eggs, poached
* Bread, cut into squares and toasted
* Chives
* 3 shallots, chopped
* 1 cup brown stock
* Aromatic herbs (thyme, bay leaves and rosemary)
* 1 bottle red wine (ideally a Burgundy, but a Pinot Noir will do)
* 1 tsp cornstarch (optional) 
Method 
1. Cut your bacon into large pieces, as seen in the video. Slowly fry half of it in a saucepan until it starts to brown, then add your chopped shallots.
2. Cook the shallots until translucent. Add 3/4 of the bottle of wine, half of your mushrooms and your aromatic herbs - then let it reduce on medium-low
3. Once the wine has reduced by 2/3, add your stock and let it reduce further.
4. When the sauce is nearly fully reduced, strain it. Pick out the bacon pieces and set them aside.
5. Keep reducing the sauce until it lightly coats the back of a spoon. If you want it thicker, add a little cornstarch slurry. Taste and season with salt and pepper if needed.
6. While the sauce finishes reducing, fry the other half of your mushrooms and bacon until golden and crispy
7. Once the sauce is fully reduced, take it off the heat and stir in the cold butter until smooth and glossy
8. Poach your eggs.
9. To plate, stir the reserved bacon back into the sauce and pour it over the bottom of the plate. Add your toasted bread, then the crispy bacon and mushrooms. Place the poached eggs on the toast and finish with a little more sauce and chives by @big_fat_cook

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8 days ago

Sharing is Caring: Oven-Roasted Figs & Camembert

Sweet, sticky caramelised figs, creamy melted Camembert and toasted sourdough, perfect sharing dish for those colder days.

* Half a Camembert
* 10–15 fresh figs
* 2 tbsp honey
* 2 tbsp balsamic vinegar
* A drizzle of olive oil
* Fresh thyme
* Toasted sourdough, to serve

Method

1. Add a drizzle of olive oil, honey and balsamic vinegar to a skillet over medium heat
2. Cut the figs in half and place them cut-side down in the pan. Let them caramelise gently for 10–15 minutes.
3. Transfer the caramelised figs to an oven dish and top with slices of Camembert.
4. Scatter over the fresh thyme and bake at 200°C until the cheese is melted, bubbling and starting to brown.
5. Let it cool slightly, then serve warm with toasted sourdough for dipping. by @big_fat_cook

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15 days ago

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22 days ago

#AD Sunny days are made for sharing food outdoors with friends, however cooking for large groups can be challenging, luckily having good quality knives makes the whole process much easier and enjoyable - thank you @Wüsthof. Go check their full collection of knives now on @Wusthof   __  Got any questions about the recipes cooked in this video? Shoot them down in the comments.

#WUSTHOF #MyWUSTHOF by @big_fat_cook

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a month ago

Spicy Gochujang Beans & Beech Mushrooms

Big Fat cook difficulty rating: 2/5

* 500g cooked white or butter beans (reserve the aquafaba)
* 1.5 tbsp gochujang
* 1 tsp soy sauce
* 1 tsp mirin
* 1 cup stock (mushroom, veg or chicken)
* 1 leek, thinly sliced
* 2 cloves garlic, thinly sliced
* 50ml cream
* Coriander, to finish
For the mushrooms:
* 100g beech or enoki mushrooms
* 30g plain flour
* 20g cornflour
* 1g baking powder
* 1g salt
* ½ tsp white pepper
* 1 tsp paprika
* 90ml water
* 4 cups vegetable oil, for frying

1. Cook the garlic in a tsp of vegetable oil or butter. Once lightly golden, add the leeks and cook for another 5 minutes on medium
2. Add the beans along with the aquafaba (aka the bean goo)
3. Pour in a cup of stock
4. In a bowl, mix the gochujang, soy sauce and mirin. Add a few drops of warm water if needed to bring it together.
5. Stir this into the beans and simmer, covered, for 15 minutes.
6. Take the lid off. If it’s still too loose, reduce until you get a thick and uniform consistency

For the mushrooms:

1. Trim and clean the root end. In a bowl, combine the flour, cornflour, baking powder, salt, paprika and white pepper, then slowly add the water until you have a smooth batter.
2. Dunk the mushrooms into the batter.
3. Fry in the vegetable oil for 3–6 minutes, until golden.

To finish: Serve the beans, top with the cream and coriander, then add the fried mushrooms and a small sprinkle of salt. by @big_fat_cook

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a month ago

This recipe is great for an easy weekday meal. Shoutout to @juliusroberts for the original recipe.

Mix your fermented tomatoes (or normal ones if you haven’t got any fermented ones) with thickly sliced garlic, thyme, a little drizzle of olive oil and a pinch of salt.

In a bowl, whip your ricotta with salt and a couple table spoons of your tomato water (fermented brine). If you haven’t got fermented tomatoes, simply substitute the tomato water with lemon juice.

Roll out your puff pastry and score around the sides. Now spread a generous layer of ricotta, layer on your tomatoes, drizzle with olive oil and oven until the sides are golden. This should take about 20–25 min at 220°C.

Lastly, I like to drizzle on some more olive oil and top with rock salt and freshly ground pepper before eating. Have a taste first though to avoid over salting. by @big_fat_cook

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a month ago

Lacto-fermented tomatoes 🍅 
These fermented tomatoes are not only a great way to conserve your tomatoes but also a new way to enjoy this great vegetable. Salty, tangy, these are an explosion of flavour and super easy to make. 
Lacto-fermentation is a process which encourages the formation of healthy bacteria, while suppressing the formation of bad ones. This is done with the help of salt. Today’s video uses a 2% salt brine. 
Method:
* Get a clean mason jar, place it on a scale and tare so its weight isn’t counted. Add your tomatoes and any herbs you like, I love adding a chilli. Cover with water until everything is just submerged.
* Weigh everything in the jar (tomatoes, herbs, and water) and calculate 2% of that total in salt. Example: my total weight was 800g, so 800 x 0.02 = 16g of salt.
* Add your salt, give it a quick mix, then use a fermenting weight or a clean glass pot to weigh everything down. The goal is to make sure no organic matter is exposed to air.
* Set aside at room temperature to ferment. I let mine go for 5 days, then an additional 3 before fridging.
* The longer you wait, the more fermented and tangy it gets. Once it’s cooled in the fridge, fermentation slows right down.
 Tips:
* Fermenting causes gas, so it’s important to burp your jar every day or two. Just pop the lid open then close it again.
* Ferment speed depends on the temperature of your room.
* You can ferment as long as you want, I encourage you to experiment.
* If your tomatoes are large, poke some holes so the liquid can penetrate.
* If you cut your tomatoes up, you’ll get more of a sauce, great for pizza bases or hot sauces.
* Check regularly, if you see any mould, discard everything. 
Have you got any questions? Let me know below 👇 by @big_fat_cook

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2 months ago

BFC difficulty rating: 3/5

Blue cheese and Emmental stuffed chicken, fried until golden, served over honey glazed figs.

* 30g blue cheese (I used Roquefort)
* 30g Emmental cheese
* 1 chicken breast - butterflied
* 1-2 slices of ham, depending on thickness
* Salt and pepper
* 1 cup breadcrumbs
* 1 egg
* 1 cup flour
* 200ml vegetable oil, for frying
* 8 figs, halved
* 2 tbsp honey
* Mint leaves, for garnish (optional)

Method:
1. Butterfly the chicken breast.
2. Lay the ham on top, then the blue cheese and Emmental.
3. Roll it up tightly with cling film and rest in the fridge for at least 1 hour.
4. Coat in flour, then egg, then breadcrumbs.
5. Fry at 180°C until golden brown. Keep warm in the oven.
6. In a frying pan, melt a knob of butter, add the honey and figs. Fry 5-7 minutes on medium high.
7. Plate the figs, top with the cordon bleu, and garnish with mint.

Big Fat Cook Tips:
1. Before rolling up, lightly flour the inside. It helps the roll keep its shape and stops it from unsticking.
2. Don’t use a slice of ham as thick as mine, you’ll have trouble rolling it up.
3. Check doneness with a meat thermometer. If it’s not quite there, finish it in the oven at 150°C.
4. Mix a melty cheese like Emmental or Gruyère with the blue cheese. On its own, the blue cheese melts completely and you’ll end up with all the cheese leaking out. by @big_fat_cook

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2 months ago