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Oli Robinson

@olirobcooks

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Home cooking | Comfort food | Self-taught
📍 London
📧 [email protected]
🧑‍🍳 @oli_robinson1 & 🎥 @imdanielalexanderr

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Indulgence, Ep.1 Schnitzel, Butter Beans, Fennel Salad

Chicken Schnitzel lying on a bed of Butter Beans. Silly, silly good 🤌🏼

Serves 2
Ingredients: 2 chicken breasts 50g plain flour 2 eggs 100g panko 1 lemon Salt and black pepper Vegetable oil for shallow frying

Beans: 1 jar Bold Beans butter beans  2 shallots 4 garlic cloves 2 tbsp capers 150ml dry white wine
Chopped tomatoes  40g butter 1 tsp Dijon mustard
1 small parsley
Lemon juice Olive oil

Fennel salad: 1 fennel bulb 1 small bunch dill 1 lemon zest Olive oil Flaky salt

Method
1. Finely slice the shallots and garlic. Soften them gently in a splash of olive oil until sweet but not coloured. Then add chopped tomatoes, followed by the capers and Dijon mustard.
2. Add the wine and reduce by half. Tip in the whole jar of beans. Simmer until the liquid thickens.
3. Slice the fennel thinly. Toss both with the zest of the lemon, a drizzle of olive oil, flaky salt and dill.
4. Butterfly each chicken breast, lay it between a sheet of baking paper and bash it to an even.
5. Set up three plates. Put flour on the first and beaten eggs on the second. On the third, the panko with a good pinch of salt.
6. Dredge each breast in flour, then egg, then crumb, pressing firmly. Keep the leftover crumb.
7. Heat 1cm of oil in a wide pan. Fry the schnitzels until deep golden on both sides. Drain them on a rack and salt straight away.
8. Take the beans off the heat and sprinkle over the parsley & lemon juice. Mix.
9. Spoon the beans your plate. Lay the schnitzel on top along with the fennel salad.

#easyrecipes #quickmeals #foodreels #ukfoodie #homecooking by @olirobcooks

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3 days ago

Pad Prik Pow in 30 mins

You really can’t go wrong with crispy pork in a smoky stir fry 😮‍💨

Serves 2
Ingredients
400g pork belly
2 tbsp red curry paste
150g long beans
2 tbsp vegetable oil
1 tbsp fish sauce
1 tsp brown sugar
Splash of water
Coriander
Spring Onion
Jasmine rice

Method:

1. Get the rice on the go. 1 cup of jasmine rice washed through with water to get rid of the starch. Add 1.5 cups of boiling water to your saucepan and make sure it’s bubbling away. Once happy, add the rice. Boil on low heat for 10mins with lid on. Once done remove from heat and keep the lid on till ready to serve.
2. Chop pork belly into bite size pieces.
3. Add oil to your pan of choice and add the pork.
4. Spring onion & chilli are chopped finely and added to iced water along with coriander.
5. Once that’s cooking away, trim the ends from the long beans and cut into half.
6. Add the curry paste and fry until fragrant and the oil starts to split from it.
7. Add the long beans and toss to coat. Add the fish sauce, brown sugar and water.
8. Stir-fry until the pork is cooked through and the beans are tender but still with some bite.
9. Time to plate the rice, pork belly and your spring onion, chilli and coriander combo.

#easyrecipes #quickmeals #foodreels #ukfoodie #HomeCooking by @olirobcooks

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6 days ago

Gochujang Beef Rice in 25mins

… and it tastes bloody lovely 😮‍💨

Serves 2
Ingredients: 500g beef mince 2 tbsp gochujang 2 tbsp soy sauce
1 tbsp Rice Wine Vinegar 1 tbsp sesame oil 3 garlic cloves 1 thumb ginger 2 spring onions 1 tbsp sesame seeds
MSG 2 portions cooked rice 2 eggs

Method:
1. Brown the beef mince in a hot pan, breaking it up hard so it goes crispy at the edges.
2. Grate the ginger, finely chop the garlic, white onion into largish chunks and spring onion length ways.
3. Add onions, spring onions, Garlic & Ginger - then cook through for a few minutes.
4. Stir in gochujang, soy sauce, rice wine vinegar and sesame oil around the edge of the wok for equal distribution. I also added some MSG, not essential though.
5. Serve over rice, add your fried egg and other finishing garnish & enjoy 🤝

#easyrecipes #quickmeals #foodreels #ukfoodie #homkecooking by @olirobcooks

4k

129

8 days ago

Sausage, Fennel & Dill Ragu in 25mins

Speedy Ragu topped off with some Pappardelle. Bloody lovely 🤝

Serves 2
Ingredients:
400g pork sausages 1 fennel bulb 1 white onion 3 garlic cloves
2 Chilli’s
Crème fraiche  Handful of tomatoes
Small squeeze of Tomato paste 100ml white wine 250g pappardelle 30g parmesan Small bunch dill 2 tbsp olive oil Salt

Method:
1. Cut the sausages casing and unwrap the sausage meat out. Once done, heat up a pan, add oil and the sausage meat, using your fingers to break it up. Remove once brown.
2. Slice the fennel and onion thin. Finely chop the garlic & chilli’s. Roughly chop the dill.
3. Add the onion and fennel, cook until softened and starting to colour. Add the garlic, cook until fragrant.
4. Pour in the wine, scrape the bottom of the pan, let it bubble down until mostly gone & add the crème fraiche
5. Add the tomatoes, season with salt and pepper, simmer.
6. Drop the pappardelle into the boiling water.
7. Let the ragu reduce while the pasta cooks, loosening with a splash of pasta water. Drain the pasta, reserving a mug of the water.
8. Toss the pasta through the ragu with a splash of pasta water to bring it together. Stir through most of the dill.
9. Plate, finish with the remaining dill and grated parmesan.

#easyrecipes #quickmeals #foodreels #ukfoodie #homkecooking by @olirobcooks

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11 days ago

Garlic Butter Prawn Linguine

Use code OliRob10 for 10% discount from @okuracookware products. Link in bio 🤝

I’ve been after a stainless steel pan for a while & this ticks all the boxes.

A pasta dish which takes minimal fuss but oh my it’s good… recipe below:

Serves 2
Ingredients:
450g large prawns peeled and deveined
salt and black pepper
1 tsp paprika
1 tbsp olive oil
4 tbsp butter
6 garlic cloves minced
¼ tsp chilli flakes
120ml dry white wine
120ml pasta water reserved separately
Lemon zested
2 tbsp lemon juice
fresh parsley chopped

Method
1. Add the linguine to boiling water in a pan.
2. Heat the olive oil in a large pan and add butter with the smoked paprika. Sear the prawns until just cooked through.
3. Remove the prawns from the pan and set aside.
4. Melt the butter in the same pan.
5. Add the garlic and chilli flakes and cook until fragrant.
6. Pour in the white wine and let it reduce.
7. Add the reserved pasta water, lemon zest and lemon juice.
8. Season with salt.
9. Return the prawns to the pan and toss through the sauce.
10. Stir through the parsley and finish with grated Parmesan.

#easyrecipes #quickmeals #foodreels #ukfoodie #homkecooking by @olirobcooks

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12 days ago

Harissa Prawn & Giant Couscous Salad in 25mins

The kinda salad which delivers all year round…

Ingredients:
200g Prawns
150g Giant couscous
2 tbsp Harissa paste
1 tsp Smoked paprika
1 Avocado
50g Feta
Small bunch of parsley
Small bunch of Mint
150g Tomatoes
1 Red onion
3/4 Spring onion
Olive Oil
Knob of Butter

Method:

1. Cook the giant couscous in salted boiling water, drain and set aside.
2. Toss the prawns in harissa, smoked paprika, oil and butter.
3. Halve the cherry tomatoes, slice the spring onions, red onions and combine with the couscous, tomatoes, spring onion, parsley & cooked prawns.
4. Slice your avocado and place when serving with a sprinkle of mint and feta.

#easyrecipes #quickmeals #foodreels #ukfoodie #homecooking by @olirobcooks

1k

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15 days ago

Tuscan Sausage Orzo in 30mins

Another one pan worldie 🤝

Ingredients: 6 Italian sausages 1 tbsp olive oil 1 white onion 3 garlic cloves 300g orzo 700ml chicken stock Long stem/ Purple stem Broccoli  2 tbsp creme fresh
Basel Parmesan 1 tsp chilli flakes

Method: 1. Peel the sausage meat out of the skins and break it up in a hot pan with the olive oil. Once browned, remove and add the diced onion and garlic and soften. Add tender stem broccoli shortly after. 2. Next is to add in the orzo. Cook for a few minutes and keep stirring.  3. Pour in the stock and stir occasionally until the orzo is cooked and most of the liquid has absorbed. 4. Add the, cream and parmesan and stir through.
5.Time to plate - Chop Basel royalty and sprinkle with chilli flakes and extra parmesan.

#easyrecipes #quickmeals #foodreels #ukfoodie #homecooking by @olirobcooks

2k

114

a month ago

Exmouth BTS 🎥 by @olirobcooks

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a month ago

Scallop risotto on the beach

Helluva day & even better dish…

Serves 2:
Ingredients
For the green base:
- Mix of basil and flat leaf parsley
- 1 small handful spinach
- 50ml olive oil
- Pinch of salt
For the risotto:
- 200g risotto rice (carnaroli or arborio)
- 1 banana shallot
- 1 clove garlic
- 150ml dry white wine
- 900ml-1L hot fish or vegetable stock
- 50g cold butter
- 40g parmesan
- Olive oil for cooking
For the scallops and garnish:
- 6-8 large king scallops, roe off, patted completely dry m
- 100g samphire
- Butter
- Lemon
- Sea salt

Method:
1. Get the Gozney firing up first, it needs a good 20 minutes to come up to temperature and settle. You want it hot for a quick sear, so let the flame die back a touch once the stone’s up to heat and work off the residual heat rather than direct flame.
2. Make the green base. Blanch the spinach, parsley & Basel in boiling water for 20 seconds, then into iced water. Squeeze out the liquid, blitz with the olive oil & salt until smooth and bright green.
3. In a wide, heavy based pan, warm olive oil over medium heat. Sweat the shallot and garlic with a pinch of salt for 4-5 minutes, no colour.
4. Add the rice, stir for a couple of mins.
5. Pour in the wine, keep stirring.
6. Add the stock a ladle, stirring regularly, 18-20 minutes total to allow the rice to absorb the liquid. Add the green base during this process, roughly after 10mins or so…
7. While the risotto’s ticking along, place a cast iron skillet into the Gozney to heat through, this needs to be properly hot before the scallops go anywhere near it.
8. Season the scallops just before cooking. Into the skillet in the Gozney, a little butter first. 60-90 seconds a side. Baste when flipping them over.
9. Rice cooked to al dente, off the heat. Beat in the cold butter and parmesan.
10. Plate the risotto, rest the scallops on top, scatter the samphire, squeeze of lemon.

#easyrecipes #quickmeals #foodreels #ukfoodie #homkecooking by @olirobcooks

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96

a month ago

Garlic Chilli Chicken Curry in 30mins

It’s been a long time coming, but here’s a helluva curry using a quick marinade to get this dish on the table in record time.

Serves 2
Ingredients:
6 chicken thighs
1 mug basmati rice
Greek yogurt
50ml ghee or oil
1 white onion
3 tomatoes
10 garlic cloves
2 knobs ginger
2 heaped tbsp garam masala
2 tsp Kashmiri chilli powder
2 tsp turmeric
2 tbsp tomato puree
3 small finger chillies split lengthways
300ml water
Double cream
Handful fresh coriander chopped

Method:
1. Mix the Greek yogurt with half the garam masala, Kashmiri chilli powder, turmeric and salt. Cut chicken thighs into smallish pieces and add to the marinade.
2. Cook the chicken thighs under the grill or in the gozney until charred and cooked through. Set aside.
3. Wash the basmati rice until the water runs clear, then cook and set aside. 1/2 mug per person for rice and double the water. 3mins bubbling away and then turn off heat & add a lid. Let the steam do the work.
4. Heat the ghee or oil in a pan and fry the diced onion until soft.
5. Add the garlic and ginger and cook through.
6. Add the remaining garam masala, Kashmiri chilli powder and turmeric and stir into the onions.
7. Stir in the tomato puree, chopped tomatoes and split chillies.
8. Pour in the water and simmer to build the sauce.
9. Stir in a splash of double cream.
10. Introduce the chicken back to the pan.
11. Finish with the chopped coriander and serve with the rice.

#easyrecipes #quickmeals #foodreels #ukfoodie #homecooking by @olirobcooks

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a month ago

Mongolian Beef in 30mins

A quick stir fry with tender beef in a sticky soy garlic & ginger sauce.

Serves 2
Ingredients:
- 400g brevette steak (Could also use flank/ribeye/ rump etc)
- Cup of cornstarch
- Big glug of vegetable oil
- 3 garlic cloves
- 1 knob of ginger
- 4 tbs soy sauce
- Splash of water
- Sprinkle brown sugar
- 2 spring onions
- 1 white onion

Method:
1. Slice your steak of choice thinly
2. Toss the steak slices in cornstarch until evenly coated, shaking off any excess.
3. Heat the oil in a wok or large pan over high heat.
4. Add the steak in a single layer and sear until crisp and browned on both sides. Remove and set aside.
5. Lower the heat and add white and green onion. After they brown off, add the garlic and ginger to the same pan, stirring until fragrant.
6. Next is the soy sauce, water and brown sugar, stirring to dissolve the sugar.
7. Simmer until the sauce thickens and coats the back of a spoon.
8. Return the beef to the pan and toss to coat in the sauce.
9. Sesame seeds when plating

#easyrecipes #quickmeals #foodreels #ukfoodie #homkecooking by @olirobcooks

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a month ago

Bolognese Bianco in 30mins 🤌🏼

A bolognese without any tomatoes, but replaced with much more interesting ingredients. Absolute banger 😮‍💨

Total time: 30 minutes
Serves 2 (big portions)
Ingredients:
- 500g beef mince
- 1 white onion
- Handful of olives
- 1 tbsp capers
- 2 garlic cloves
- 2 tbsp olive oil
- 15g butter
- 100ml dry white wine
- 100ml chicken stock
- 1 spring rosemary
- Small handful parsley
- 2 tbsp crème fraîche
- Salt and black pepper
- Parmesan
- Pasta of choice

Method:

1. Put a large pan of salted water on to boil for the pasta. Heat the olive oil and butter in a wide, shallow pan over fairly high heat.
2. Add the mince, break it up well, and brown hard on high heat so you develop a crust around the outside of the meat. Season with salt and pepper. Remove once done.
3. Finely dice the onion and garlic. Add both to the pan, cook hard, stirring constantly, until softened and starting to catch a little colour at the edges.
4. Finely chop the rosemary leaves, add to the pan, and cook briefly until fragrant.
5. Add the mince, break it up well, and brown hard on high heat without crowding the pan. Season with salt and pepper.
6. Add the wine and let it bubble off almost completely, scraping the base of the pan. The stock then follows.
7. Roughly chop the olives and capers, then stir them in.
8. Once this has cooked for 4-5mins & the wine and stock has reduced a little, take it off the heat and stir through the crème fraîche until it’s mixed in well.
9. Meanwhile, cook your pasta so it’s ready in time.
10. Toss the pasta through the sauce with a splash of pasta water to loosen.
11. Finely chop the parsley and scatter over, along with grated Parmesan and a final crack of black pepper.

#easyrecipes #quickmeals #foodreels #ukfoodie #homecooking by @olirobcooks

3k

120

a month ago