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redchefuk

@redchefuk

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Sunday morning breakfast done right 🥩 🍳 The steaks were cooked exactly how he likes them, with a nice sear on the outside but perfectly pink in the middle! *AD|gifted - I used my @redchefuk pan to cook everything. Those pans are a dream to use!! No toxic coatings, non stick and they are beautiful 😍 look at that sear on the steak with no mess or sticking! And the omelette, well that just slid straight out of the pan as you can see! Link for pan in my stories and here https://bit.ly/4B4bEzB Happy Sunday!! 🥰 - - - #breakfast #sunday #cooking #husband #steak
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Coconut Prawn Curry/Prawn Moilee Ingredients Prawn Marinade 300g raw jumbo king prawns ½ tsp turmeric ½ tsp black pepper Salt, to taste Juice of ¼ lime Sauce 400ml thick coconut milk 1½ tbsp coconut oil 1 tsp mustard seeds ½ tsp fenugreek seeds 10 curry leaves 6 shallots, thinly sliced 1 inch ginger, minced 3 garlic cloves, minced 2 green chillies, sliced with seeds removed ½ tsp turmeric 1 tsp ground coriander ½ tsp ground cumin 150g cherry tomatoes, halved 1 tbsp tomato purée Salt, to taste Juice of ¼ lime Tadka 1 tbsp coconut oil 8–10 curry leaves 2 green chillies, slit with seeds removed Pinch of mustard seeds Method Marinate the prawns with turmeric, black pepper, salt and lime juice for 15 minutes. Heat the coconut oil in a pan. Add the mustard seeds and let them crackle, followed by the fenugreek seeds and curry leaves. Add the shallots and whole green chillies and fry until softened. Stir in the ginger and garlic and cook until fragrant. Add the coriander, cumin and turmeric. Fry for 30 seconds, then stir in the tomato purée and cook for another minute. Loosen with a splash of water if needed. Add the cherry tomatoes and a generous pinch of salt. Cook for 5–7 minutes until softened and jammy, with the oil beginning to separate. Pour in the coconut milk and bring to a gentle simmer. Add the prawns and cook for 3–5 minutes until just cooked through. Stir in the remaining lime juice. For the tadka, heat the coconut oil in a small pan. Add the mustard seeds, if using, followed by the curry leaves and green chillies. Fry for 30–60 seconds until fragrant, then pour over the curry just before serving. Serve hot with rice. AD| pan by @redchefuk #PrawnMoilee #coconutprawncurry #SeafoodRecipes #IndianFood #HomeCooking
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Crispy chicken tacos 🌮 The easiest way to get those golden, crispy edges with gooey melted cheese - Just stand your filled tacos upright, top with cheese and let the oven do the rest 🙌🏼 Save this one for your next taco night 🌮👇🏼 Ingredients (serves 4) * 1 tbsp olive oil * 1 red onion, finely chopped * 1 red pepper, chopped * 1 green pepper, chopped * 650g chicken breast, cut into bite-sized chunks * 2 garlic cloves, minced * 1 tsp paprika * 150g frozen sweetcorn * 3 tbsp cream cheese * 8 mini tortilla wraps * 150g grated cheese (cheddar & mozzarella) * Handful of fresh parsley, chopped * Salt & pepper Method 1. Fry the onion and peppers in olive oil over a medium heat until softened. 2. Add the chicken and cook for around 10 minutes until golden and cooked through. 3. Stir in the garlic and paprika, followed by the sweetcorn and cream cheese. Simmer gently and season with salt and pepper. 4. Lightly oil an ovenproof dish. Fill the tortillas with the chicken mixture and stand them upright in the dish. 5. Top with the grated cheese and bake at 180°C for 20 minutes, until the cheese is melted and bubbling and the tortilla edges are crispy. 6. Sprinkle with fresh parsley and enjoy! #familymeals #easyrecipe #onefamilyonemeal #taco
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🍎 Le gâteau façon Tatin ~ Si tu es fan de tarte Tatin, mais que tu aimes aussi les cakes bien moelleux… cette recette est faite pour toi. 😝 Des pommes fondantes, un caramel doré, une texture moelleuse et ce petit goût réconfortant qui sent bon le fait maison… le best of both worlds 🫶🏼 ~ LES INGRÉDIENTS 🍯 Pour le caramel • 100 g de sucre • 40 g de beurre 🍰 Pour le gâteau • 90 g de sucre • 2 œufs • 80 g de beurre fondu • 50 ml de lait • 175 g de farine • ½ sachet de levure chimique 🍎 Pour les pommes • 4 pommes épluchées et coupées en quartiers ~ LA PRÉPARATION ~ 🍯 Fais fondre le sucre dans une casserole jusqu’à obtenir un caramel doré. Ajoute le beurre et mélange délicatement. 🍎 Ajoute les quartiers de pommes par-dessus et laisse cuire à feu doux 5 min. 🥣 Fouette les œufs avec le sucre. Ajoute le beurre fondu et le lait. 🌾 Incorpore la farine et la levure chimique jusqu’à obtenir une pâte homogène. 🍰 Verse la pâte sur les pommes et enfourne à 180 °C pendant environ 35 à 40 min. Vérifie la cuisson avec la pointe d’un couteau. ~ ⚠️ Laisse reposer quelques minutes, puis démoule délicatement en retournant le gâteau tant qu’il est encore tiède. Résultat ? Un gâteau ultra gourmand, des pommes caramélisées et une douceur réconfortante à chaque bouchée. 😝 ~ MES PLATS 🍽️ J’ai utilisé les plats de chez @redchefuk pour cette recette. Tu peux les retrouver en cliquant sur le lien 👇🏼 https://amzn.to/4AXPSxl ~ 🍎 Tu es plutôt team tarte Tatin classique ou gâteau façon Tatin ? Dis-moi en commentaire ! ~ 💾 Enregistre cette recette pour ton prochain goûter. 🤎 Envoie ce Reel à la personne avec qui tu partagerais cette douceur. [Où pas 🤭] 📪 Abonne-toi pour plus de recettes gourmandes, simples et réconfortantes. ~ #GateauMaison #TarteTatin #RecettePomme #DessertGourmand #RecetteFacile
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Beef Stir Fry Ingredients 250g beef steak, thinly sliced 200g egg noodles 1 onion, thinly sliced 2 garlic cloves, minced 1 carrot, cut into matchsticks 150g cabbage, shredded Mixed peppers sliced 4 spring onions, separated into whites and greens 2 tbsp neutral oil Salt and MSG, to taste Beef marinade 1/2tsp bicarbonate of soda 1 tbsp light soy sauce 1 tsp cornflour 1 tsp sesame oil 1 tsp black pepper Stir-fry sauce 2 tbsp light soy sauce 1 tbsp dark soy sauce 1–2 tsp sriracha 1 tsp sugar 1 tsp sesame oil 2 tbsp water ½ tsp white pepper Method Marinate the beef with light soy sauce, cornflour and sesame oil for 15 minutes. Cook the noodles according to the packet instructions, drain and set aside. Heat the oil in a wok over high heat. Add the onion with a pinch of salt and MSG, frying until softened and golden at the edges. Add the beef and sear until browned and cooked through. Stir in the garlic and carrot, followed by the cabbage, mixed peppers, and fry over high heat. Add the noodles and toss well. Mix the stir-fry sauce ingredients together, pour into the wok and toss until the noodles are evenly coated. Add the spring onion whites, then finish with sesame oil. Stir-fry until everything is piping hot and the noodles are glossy. Top with spring onion greens AD | Made using @redchefuk pan & spatula #BeefStirFry #EasyRecipes #ChineseInspired #HomeCooking #foodtok
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Crispy Smoked Haddock & Leek Filo Tart 🥧 Crispy filo, buttery leeks, smoky haddock and a little melted cheese… this is my kind of savoury bake. 🤍 I used cold-smoked haddock from @alfredenderby , softened leeks and red onion, a little crème fraîche and mature cheese, all tucked into golden filo pastry. It’s a lovely way to turn a few simple ingredients into something that feels a little special. Made using my @redchefuk ceramic non-stick pan, with everything prepped on my @yosukata.official stainless steel board. 💾 Save this for a cosy seasonal dinner or an easy weekend lunch. Follow @as.we.travel.and.eat for more simple homemade food and seasonal recipes. 🤍 INGREDIENTS * 200g @alfredenderby cold-smoked haddock * 3 large leeks, thinly sliced * 1 red onion, finely diced * 4–5 sheets filo pastry * 50g butter, or olive oil for brushing * 75g grated mature cheddar or Gruyère * 2 tbsp crème fraîche * Salt, black pepper and fresh thyme #homemadefood #easyrecipes #smockedhaddock #ukfoodie #seasonalrecipes
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All the comfort of a proper lasagne, zero faff! Just let the pasta cook straight in the rich, beefy sauce, top with creamy ricotta and melted mozzarella, and dinner is sorted 🙌🏼 Save this for an easy, comforting family dinner with a whole lot less washing up ❤️ Lazy Lasagne 🍝 Serves 4 Ingredients: * 1 tbsp olive oil * 1 onion, finely chopped * 3 celery stalks, chopped * 2 carrots, grated and chopped * 500g lean beef mince * 1 tbsp capers, finely chopped * 2 garlic cloves, minced * 2 tbsp tomato purée * 400g chopped tomatoes * 300ml beef stock * 1 tsp oregano * 250g lasagne sheets * 250g ricotta cheese * 100g grated mozzarella To serve: * Fresh basil leaves * Grated Parmesan Method: 1️⃣ Heat the olive oil in a large, deep pan over a medium heat. Add the onion, celery and carrot and cook until softened. 2️⃣ Add the beef mince and break it up with a spoon, cooking until browned. 3️⃣ Stir in the garlic, capers and tomato purée. Cook for a few minutes, then add the chopped tomatoes, beef stock and oregano. 4️⃣ Bring to the boil, then reduce the heat and simmer gently for 10 minutes. 5️⃣ Break the lasagne sheets into the sauce and use tongs to spread them out evenly, making sure they’re submerged. Cover and cook gently for 20 minutes, until the pasta is tender. Add a splash of water if the sauce gets too thick. 6️⃣ Dollop over the ricotta and sprinkle with mozzarella. Cover and cook for another 5 minutes, until the cheese has melted. 7️⃣ Finish with fresh basil and grated Parmesan. Serve and enjoy! #easyrecipe #familymeals #onefamilyonemeal #onepanmeal #lasagne
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Buttery Sardine Pesto Rice. Topped with : Torched Sardines · Salmon Roe · French Coral Tuile · Baby Radish · Dill · Micro Violas · Tarragon Oil Ingredients * 300g basmati rice, washed & drained * 2 cans of sardines * 3 shallots, finely chopped * 5–6 garlic cloves, finely chopped * Fresh red chillies, to taste * 3 tbsp green pesto * Fresh basil, chopped * Warm water, as needed * A few knobs of butter * Extra virgin olive oil Method 1. Set aside a few sardine fillets to torch or pan-fry before serving. 2. Heat the oil from the sardine cans in a pan, along with a drizzle of extra virgin olive oil. 3. Add the shallots, garlic and fresh chillies. Sauté until softened and aromatic. 4. Add the remaining sardines, breaking them down gently with a spatula. Continue cooking until everything is well incorporated and toasted. 5. Stir in the green pesto and cook for another 2–3 minutes to develop the flavours. 6. Add the washed and drained rice. Toss gently to coat every grain in the sardine and pesto mixture. Cook for another 2–3 minutes. 7. Gradually pour in the warm water, stirring gently. Start with a little, then add more until the water sits approximately 1 inch above the rice. Avoid adding too much at once. 8. Add the freshly chopped basil and a few knobs of butter. Stir gently to incorporate. 9. Cover with a lid and cook over low heat until the water has been absorbed and the rice is fully cooked. 10. Allow the rice to rest before serving. Finish with the reserved sardine fillets, lightly torched or pan-fried until beautifully charred. Note: The rice will become fluffier as it rests and cools slightly, allowing the grains to firm up and separate. (Sardine recipe, omega 3 foods, canned sardines, sea food recipe, sea food rice, sardine rice, dinner ideas, lunch ideas )
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Creamy Chicken & Bacon Loaded Sweet Potato 🍗🥓🧀 I used my new @redchefuk stainless steel pans and I am in love! Can’t believe how much flavour difference it makes. Will link on my stories! Ad gifted Recipe below (Serves 2) You’ll need: * 2 large sweet potatoes * 1 onion * 3/4 Bacon rashers * 2 Chicken breast * 2 heaped tbsp crème fraîche * 1 chicken stock cube * Garlic * Mixed herbs * Paprika * Salt & pepper * A little sugar * Fresh chives * Parmesan * Oil Method: Start with your sweet potatoes: Prick the sweet potatoes and rub with a little oil. Bake in the oven at 190°C for around 1 hour, or until soft in the middle. For the topping: Finely chop the onion, cut the bacon into small pieces and chop the chicken breast into small pieces or strips. Fry the bacon in a large pan until crispy, then remove and set aside. Add the chicken to the same pan and season with salt, pepper, mixed herbs and paprika. Fry until cooked (doesn’t have to be fully cooked through yet as you can finish it later in the sauce), then remove and set aside with the bacon. Add the onion to the same pan and cook until soft and caramelised, making sure to scrape up all those lovely flavours from the bottom of the pan. Add a little sugar and a splash of water and keep cooking until the onion is really soft. Add 2 heaped tablespoons of crème fraîche, garlic and a chicken stock cube, then add a splash of water if needed to loosen the sauce. Add the chicken and bacon back into the pan and mix everything together until creamy and coated in the sauce. Finish with loads of Parmesan and fresh chives 🤌🏼 Cut open your baked sweet potatoes, fluff up the middle with butter and load them up with the creamy chicken & bacon mixture. Top with extra crispy bacon, more chives and plenty of Parmesan. You could use the chicken & bacon topping with pasta, rice, jacket potatoes or pretty much anything - but we had it with sweet potato and it was SO good 🤤 #glutenfree #coeliac #dinnerrecipes #weeknightmeals
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Nando’s Sweet Chilli Jam Beef Pocket 🌶️🥩🧀 Golden, crispy puff pastry filled with cheesy sweet chilli beef 🤤 The perfect little comfort food! and all made in my @redchefuk ❤️ Easy, delicious and definitely one to make again! Ingredients * 1 tbsp cooking oil * 1 white onion, diced * ½ red bell pepper, diced * ½ yellow bell pepper, diced * 500g beef mince * Garlic powder, paprika & all-purpose seasoning, to taste * Nando’s Sweet Chilli Jam, to taste * 1 sheet ready-rolled puff pastry, cut into 6 rectangles * 100–150g shredded mozzarella or cheddar * 1 egg, beaten * Sesame seeds & dried herbs Method 1. Cook the filling: Fry the onion and peppers in oil until softened. Add the beef and cook until browned. Season with garlic powder, paprika and all-purpose seasoning, then stir in the sweet chilli jam. 2. Assemble: Place 3 pastry rectangles on a lined baking tray. Add the beef mixture and cheese, leaving a border. Top with the remaining pastry pieces. 3. Seal: Crimp the edges with a fork. Brush with beaten egg and cut a few small slits in the tops. Sprinkle with sesame seeds and herbs. 4. Bake: Cook at 200°C (400°F) for 15–20 minutes, until puffed and golden. #puffpastry #easyrecipe #beefpockets #foodgasm #redchefcookware
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Dinner tonight: sticky, saucy Cashew Chicken with plenty of crunchy roasted cashews 🤤🥢 Cooked in my gorgeous Redchef Cookware — the perfect pans for getting that delicious stir-fry finish at home. ❤️ Thank you @redchefuk for gifting me this cookware — I’ve loved putting it to the test! Cashew Chicken Stir-Fry ✨Ingredients✨ Chicken * Chicken breast, diced * Soy sauce * Oyster sauce * Cornflour Sauce * Oyster sauce * Soy sauce * Tomato sauce * Brown sugar * Cornflour * Water Stir-Fry * Cooking oil * Garlic and ginger paste * Red and yellow peppers, chopped * White onion, chopped * Spring onions * Roasted cashews To Serve * Cooked white rice * Spring onions Method 1. Mix the chicken with soy sauce, oyster sauce, and cornflour. 2. Combine the sauce ingredients in a bowl. 3. Stir-fry the chicken in oil until cooked through. 4. Add the garlic, ginger, vegetables, and spring onions. Cook until slightly softened. 5. Pour in the sauce and stir until thickened. Add the cashews. 6. Serve over rice and garnish with spring onions. #redchefcookware #foodie #CashewChicken #stirfry #foodgasm
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YAPRAK SARMA🇹🇷 (Türkçesi yorumda) Ingredients * 500g vine leaves * 2 cups rice * 3 medium onions, finely chopped * ½ cup olive oil * 1 tbsp tomato paste * 1 tsp Turkish pepper paste * 1 tsp dried mint * 1 tsp black pepper * 1 tsp allspice * Salt * 1 heaped tsp granulated sugar * ½ bunch parsley, finely chopped * Juice of ½ lemon Method 1. Soak the vine leaves in hot (not boiling) water to remove some of the salt, then rinse well. 2. Sauté the onions in olive oil. Add the tomato and pepper pastes and cook for a couple of minutes. 3. Add the rinsed rice and spices and sauté for a few minutes. Add a little hot water and cook until the rice has absorbed most of the liquid. Stir in the parsley and leave the filling to cool. 4. Place a little filling onto each vine leaf and roll tightly. 5. Line the bottom of your pot with a few extra leaves, then arrange the stuffed vine leaves snugly on top. 6. Drizzle with lemon juice and a little olive oil. Place a heatproof plate on top and add enough hot water + 1 tsp pepper paste to almost cover the sarmas. 7. Cover and simmer on low for around 40–50 minutes, until the leaves and rice are tender. AD Cooked in my @redchefuk pot🤍 You can find it on my Amazon storefront. Save this one for your next sarma day! 🌿 #recipe #fyp #turkishfood #sarma #homemade
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