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Nagi & Dozer - RecipeTin Eats

Cook • Photographer • Video Maker • Eater 🐾Dozer antics 🏠Sydney 👇🏻My recipes

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🌽🦃 #recipetinThanksgiving Like a cross between souffle and pudding, with a golden brown top and bursting with sweet corn flavour, Corn Casserole is utterly addictive!!! BONUS: Reheats 100% perfectly AND freezes. 🙌🏻 . This recipe has given to me by a reader, a Sassy Southern Lady. It’s now become a regular alongside turkey or whenever we have anything remotely Southern! ~ N x❤️ . Corn Casserole {From Scratch!!!} . Dry Ingredients 2/3 cup / 100 g flour* 1/2 cup yellow cornmeal* (labelled “polenta” in Aus) 3 tbsp white sugar* 1 tbsp baking powder* 1/4 tsp salt* Pinch of cayenne pepper Wet Ingredients: 420 g / 14 oz creamed corn 420 g / 14 oz canned corn kernels - do not drain!! 2 eggs , beaten, 1 stick / 115 g unsalted butter melted, 1 cup sour cream, 2 tbsp vegetable oil . 1. Whisk Dry ingredients in a bowl. 2. Add Wet Ingredients, including all the liquid in the canned corn kernels. Mix well. Pour into a 1.5 quart / 1.5 litre / 6 cup casserole dish. 3. Bake for 55 - 60 minutes in a 325F/165C oven or until set but still a bit jiggly in the centre (it will set when cooled). The top should be a deep golden brown. 4. Serve warm or even at room temperature. Reheats 100% perfectly – oven at 180C/350F for 15 min covered then 5 minutes uncovered, for microwave 3 minutes then oven or broil/grill to make the top lovely again. . * These ingredients can be substituted with 1 x 8.5 oz packet of Jiffy corn muffin mix (not available in Australia). . #recipetineats #ourplatesdaily #foodgawker#FoodWineWomen #feedfeed #f52grams#thekitchn #thatsdarling #tastespotting#TODAYFoodClub #buzzfeast #bhgfood#huffposttaste #recipe #igfood #instayum#hautecuisines #huffpostgram #receiptinthanksgiving

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{20 MINUTE RETRO CLASSIC 🙌🏻} If you’ve ever chewed your way through dry Beef Stroganoff, you’re going to LOVE this one! Just follow the 30 Second Sear rule, and your beef will be gorgeously tender and juicy. I shudder when I see recipes that say to brown the beef then simmer it for 5 minutes….. do that with thin strips of beef and you are 100% guaranteed dry, overcooked beef. 😝 . I know 30 second sear + 1 minute simmer sounds like NOTHING, but trust me. The beef strips are thin, and it keeps on cooking between the time it takes you to get it off the stove then serving. It’s cooked all the way through, but it’s JUICY! ~. N x ❤️ . Beef Stroganoff . INGREDIENTS 600 g / 1.2 lb scotch fillet steak (boneless ribeye), or other well marbled quick cooking beef (NOT lean beef or slow cooking beef like chuck) 2 tbsp vegetable oil, divided 40 g / 3 tbsp butter 1 large onion sliced, 300 g / 10 oz mushrooms, sliced 2 tbsp flour, 2 cups beef broth salt reduced, 1 tbsp Dijon mustard, 2/3 cup sour cream Salt and pepper 250 - 300 g / 8 - 10 oz pasta or egg noodles of choice . 1. If beef is thick cut, bash with fist to make thinner, then thinly slice. 2. Heat 1 tbsp oil in LARGE skillet over HIGH heat until smoking. Add half beef, spread quickly, sear 30 seconds. Turn quickly, sear 30 seconds, remove. Repeat. 3. Turn heat down to medium high, melt butter, cook onion for 1 min then add mushrooms. Brown mushrooms well, scrap pan. Add flour, mix 1 min, add broth gradually, stirring to mix in flour. 4. Stir in mustard and sour cream, simmer until thickens. Adjust salt and pepper, return beef, simmer 1 min, serve over noodles. . #recipetineats #recipevideo #beefstroganoff

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The big wuss wouldn’t jump 🙄 . . #dozerfoodbloggerpuppy #recipetineats #bayview #pittwaterlife

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🍃🍋🍗This was dinner last night 👌🏻 N x ❤️ . Lemon Chicken Salad | Serves 2 as a meal . Dressing/Marinade: 2 tsp lemon zest, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 3 tbsp extra virgin olive oil, 1 large garlic clove minced, 1/2 tsp salt + 1/4 tsp black pepper Chicken: 1 large chicken breast , halved horizontally* OR 2 boneless skinless chicken thighs 1 tbsp Extra lemon juice, 1/2 tbsp olive oil Salad: 2 tbsp finely chopped dill 8 cups cos/romaine lettuce , chopped (or other lettuce) 1 cup cherry tomatoes , halved 1 medium avocado , quartered and sliced thickly 1/2 red onion , small, finely sliced 3/4 cup corn kernels , fresh or canned drained 120g/ 4 oz bacon , cooked then chopped (optional) . 1. Place Dressing ingredients in a jar. Shake well. 2. Place chicken in a bowl. Add 2 tbsp Dressing, 1 tbsp extra lemon juice, plus a pinch of salt and pepper. Mix well. Marinate min 20 min up to 24 hrs. 3. Cook over medium high. Halved breasts: 2 min each side. Thigh: 4 min each side. Transfer to plate, cover loosely with foil for 3 minutes. Slice. 4. Salad: Add dill into remaining dressing. Shake. Place remaining salad ingredients in a bowl. Top with chicken. Drizzle dressing all over. Crumble over bacon if using. Serve immediately! . . #recipetineats #igfood #instayum#hautecuisines #huffpostgram #recipevideo #quickdinner #recipetinchicken #giantsalads

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The crispy smashed potatoes are a bonus 🙌🏻 . This is one of the BEST five ingredient sauce / slathers around. Cornflour/cornstarch is my little trick to make the sauce nice and syrupy straight out of the oven! ~ N x ❤️ . Baked Honey Mustard Drumsticks with Smashed Potatoes . Smashed Potatoes: 4 x 150g/5oz potatoes 2 tbsp / 30 g olive oil or melted butter Salt and pepper Chicken: 8 chicken legs (about 1 kg / 2 lb) 2 tsp olive oil Sauce: 2 tbsp Dijon mustard, 1 tbsp seeded mustard (or use more Dijon), 1/4 cup honey, 1 garlic clove, 1 tsp cornflour/cornstarch, pinch salt & pepper . 1. Microwave potatoes on high for 10 minutes. 2. Mix sauce. Put foil and baking paper on one side of tray, place drumsticks on top and fit snugly (see video). Fold edges to hold sauce / juices in. Spoon sauce over chicken. 3. Put potatoes on other side, smash, drizzle with oil or butter, sprinkle with salt and pepper. 4. Drizzle chicken with oil, bake at 180C/350F for 30 minutes. Turn chicken, spoon over juices. Bake 20 minutes, turn again, spoon over juices. Bake 10 – 15 minutes until sticky and golden. 5. Remove chicken, mix sauce on the tray (if too thick, add touch of water). Serve chicken with extra sauce, crispy smashed potato and steamed veggies of choice on the side. A sprinkle of fresh thyme or parsley is also lovely. . . #recipetineats #igfood #instayum#hautecuisines #huffpostgram #recipevideo #quickdinner #recipetinchicken #drumsticks #onepotdinners

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Potatoes, cream, butter, cheese. All the essential food groups, right here!!!🙌🏻🙌🏻 . This is based on the great Julia Child’s Potato Dauphinoise recipe. I’ve streamlined it a bit, added more garlic and….err, ok, I upped the cheese. . I think she’d approve. ☺️ ~ N x ❤️ . Potatoes au Gratin . 1 1/2 cups / 375 ml cream, 2 garlic cloves minced, 30 g / 2 tbsp unsalted butter melted 1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper 1 tsp salt, 1/4 tsp pepper 2 tsp thyme leaves (optional - but highly recommended) 2 1/2 cups / 250g + gruyere cheese, grated (or mozz or other melting cheese) . 1. Mix cream, garlic and butter. 2. Spread 1/3 potatoes in dish. Top with 1/3 cream, salt, pepper and thyme. Sprinkle with 1/4 cheese. 3. Repeat twice more but do NOT top the final layer with cheese (will add later). 4. Cover with foil, bake 1 hr 15 min at 180C/350F or until potatoes are soft (check with knife). Remove foil, sprinkle with remaining cheese, bake 15 to 20 minutes until cheese is golden. . . #recipetineats #ourplatesdaily #foodgawker#FoodWineWomen #feedfeed #f52grams#thekitchn #thatsdarling #tastespotting#TODAYFoodClub #buzzfeast #bhgfood#huffposttaste #recipe #igfood #instayum#hautecuisines #huffpostgram #recipevideo #potatoesauGratin #potatogratin #potatogirl #recipetinthanksgiving #juliachild

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10 Minute Couch Food ➡️ Def: food you can eat with a spoon without taking our eyes off the TV. God forbid if we missed a critical moment during the Bachelor Rose Ceremony 🌹🌹🌹..... . JUST JOKES! I did NOT watch the Bachelor!!! I’d rather watch chess…. Or a knitting show…. Anything! 😂 ~ N x❤️ . PS Feel free to switch the pork for chicken or turkey, if using beef, add a smidge more soy sauce. . #TipOfTheDay Keep bags of cooked rice in the freezer, defrost in microwave with a sprinkle of water for homemade instant rice! . Pork and Blistered Green Bean Stir Fry . 10 oz / 300 g green beans , 7 oz / 220 g pork mince 1/2 small onion, finely chopped 2 tsp each ginger and garlic finely chopped 2 1/2 tbsp oil Sauce: 1 tbsp dark soy sauce, 1 tbsp Chinese cooking wine (dry sherry, Mirin or sake OR ¼ cup chicken broth, reduce sauce for longer), 1 tsp sugar (omit if using Mirin) 1 1/2 tsp or more Chilli Garlic Sauce . 1. Mix Sauce ingredients in a bowl. 2. Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces. 3. Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat until smoking. Add beans, spread out to cover base. Leave for 1 min. Quick stir, spread out, cook for 30 sec. Stir, then leave for 30 sec, then repeat once more (so 2 1/2 min total cook) until beans are charred but tender crisp. Remove. 4. Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 min until edges of onion are golden. Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 min, add Sauce. Cook for 30 sec, then add beans and stir for another 30 sec. 6. Serve over rice. Garnish with slices of large red chilli (it's mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! . . #recipetineats #ourplatesdaily #foodgawker#FoodWineWomen #feedfeed #f52grams#thekitchn #thatsdarling #tastespotting#TODAYFoodClub #buzzfeast #bhgfood#huffposttaste #recipe #igfood #instayum#hautecuisines #huffpostgram #recipevideo #quickdinner #porkstirfry #greenbeans

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NOBODY does Crispy Pork Belly like the Chinese!!! . This is an old video but I wanted to reshare it because it’s an EPIC recipe, worthy of your Sunday supper. I really should reshoot it… (OK, totally just looking for a reason to make it again - soon) ~ N x ❤️ . PS Dipping in hot mustard might seem weird but that’s how it’s served and it’s 👌🏻 Also, see recipe on my site for how to make this WITHOUT PRICKING SKIN!! (It’s foolproof. You’ll be blown away!) . Crispy Chinese Pork Belly . INGREDIENTS 800 - 1.2kg / 1.6 - 2.4 lb pork belly, skin on 1½ tbsp Chinese cooking wine 1 tsp Chinese five spice powder 1 tsp white pepper 1 tsp salt 1 tbsp white vinegar (helps conduct heat evenly) 200g / 7 oz rock salt . DIRECTIONS 1. Use something sharp to prick lots and lots of holes in the skin – don’t pierce into the fat. 2. Turn pork over and drizzle / rub wine all over flesh (inc sides). 3. Rub in five spice, salt and pepper. Turn over, pat skin dry. Refrigerate overnight, uncovered. 4. Place on large piece of foil, fold up sides (see video). Pat skin dry. Brush with vinegar, top with salt. 5. Bake 60 min @ 180C/350F. Remove pork, move shelf to lowest position, flick to medium high grill/broiler. 6. Fold down foil, scrape off all salt. Transfer pork back onto tray. Grill/broil on low shelf for 20 – 25 min or until golden and crispy. Cut into small squares of slices, serve with plain mustard (sometimes it’s served with white sugar too). . #recipetineats #ourplatesdaily #foodgawker#FoodWineWomen #feedfeed #f52grams#thekitchn #thatsdarling #tastespotting#TODAYFoodClub #buzzfeast #bhgfood#huffposttaste #recipe #igfood #instayum#hautecuisines #huffpostgram #recipevideo #porkbelly

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I could talk to you about how this is a great make ahead, how one batch feeds loads of people, how straight forward it actually is to make and how pretty it looks. . But let’s be real. The reason you make this for the APPLAUSE. You’ll be the talk of the town for years to come, about your famous Never Ending Tart. 😜 - N x ❤️ PS Am actually not kidding, I heard so many stories from readers last festive season - how everyone clapped when they brought it out!!! 😂😂😂 . Never Ending Meringue Tart (1.6 metres / 5.2 ft) | Serves 16 – 20 Light as air meringue shell filled with cream topped with fruit! . INGREDIENTS Meringue: 180 ml / 6 oz egg whites , 5 to 6 eggs 300 g / 10 oz caster sugar (superfine sugar) Toppings: 600 ml / 20 oz heavy whipping cream 1 tsp vanilla extract, 3 tbsp caster sugar (superfine sugar) 2 large mangoes, 500 g / 1 lb strawberries (2 punnets) 450 g / 15 oz raspberries and blueberries (mix and match) Optional: Icing sugar / powdered sugar , for dusting (optional), Chopped fresh mint . DIRECTIONS 1. Beat whites until foamy, then add sugar 1 tbsp at a time. Then beat for 1 min on highest until fluff is almost smooth ie no grainy sugar. 2. Mark 4 rectangles 11 x 40 cm / 4.5 x 15" on 2 pieces of baking paper (ie 2 on each sheet, 4 in total). 3. Pipe per video with 11mm / 4.5" round nozzle or ziplock bag with corner snipped. Bake 120C/250F (standard) or 100C/210F (fan/convection) for 1 hr 15 minutes, swapping trays at 45 minutes. Cool in oven. 4. Beat cream, vanilla and sugar until softly whipped. Trim joining ends of tart bases. Dab with cream to stick together. Fill with cream, top with fruit, just before serving (meringue will soften after about 1 hr). . . #recipetineats #ourplatesdaily #foodgawker#FoodWineWomen #feedfeed #f52grams#thekitchn #thatsdarling #tastespotting#TODAYFoodClub #buzzfeast #bhgfood#huffposttaste #recipe #igfood #instayum#hautecuisines #huffpostgram #recipevideo #mergingue

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Caption this 🍔🐶 . #dozerfoodbloggerpuppy #recipetineats

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