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Andy Cooks
Australia
Registrace 27. 07. 2008
So you want to know a little more about me?
I grew up in New Zealand. I think I was about 3 years old when I first put on an apron and started helping my mum in the kitchen. I was a terrible student. So, I unenrolled myself from school in year 10 and enrolled myself into chef school.
Fast forward to now, I have cooked in some great restaurants in Auckland, London, Sydney and Melbourne. I also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
It’s a pretty incredible thing to be able to share what I cook with so many people now. I appreciate you all and love when you comment, ask questions and request your favourite dish. I have some pretty big goals for my food content, especially my CZcams channel.
Andy x
I grew up in New Zealand. I think I was about 3 years old when I first put on an apron and started helping my mum in the kitchen. I was a terrible student. So, I unenrolled myself from school in year 10 and enrolled myself into chef school.
Fast forward to now, I have cooked in some great restaurants in Auckland, London, Sydney and Melbourne. I also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
It’s a pretty incredible thing to be able to share what I cook with so many people now. I appreciate you all and love when you comment, ask questions and request your favourite dish. I have some pretty big goals for my food content, especially my CZcams channel.
Andy x
Can I Beat A Michelin Star Chef In A Mystery Box Challenge?
Today, I’m facing off against Michelin Star Chef, Matt Lambert, in my own studio. Who’s surprise meal will win Babe and Basic Mitch’s vote in this Mystery Box challenge?
Matt's instagram chefmattlambert (If you want any of Matts recipes, just send him heaps of DMs and I'm sure he will be happy to share them with you)
Also, just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
Get a copy of my book here: cookdinehost.com/products/andy-cooks-the-cookbook
Pearl Barley Risotto with silverbeet
Ingredients
- 3 shallots, finely diced
- 1 carrot, finely diced
- 1 stick of celery, finely diced
- 3 tbsp (45ml) olive oil
- 150g (5.3 oz) pearl barley
- 1L chicken stock
- 8 sprigs of lemon thyme
- 2 bay leaves
- half a bunch of silverbeet, whites finely chopped and green shredded
Method
1. In a large pan over medium-high heat, add the olive oil, shallots, and carrots with a generous pinch of salt. Sauté for 4 minutes, then add the celery and cook for 1 more minute.
2. Add the pearl barley, stir well, and toast for 3-4 minutes before adding the chicken stock, thyme, and bay leaves. Stir well and simmer for 45 minutes, stirring every 5-6 minutes to prevent sticking.
3. If the barley absorbs all the liquid before it's fully cooked, add more stock or water as needed.
4. Sauté the white part of the silver beet and a little bit of olive oil with a big pinch of salt and set aside.
5. 6 minutes before the risotto is done, stir in the finally cut green part of the silver beet along with the cooked whites and a small knob of butter, stir through well and serve.
FOLLOW ME:
Instagram: andyhearnden
TikTok: www.tiktok.com/@andy_cooks
Facebook: andy.h.cooks
Snapchat: story.snapchat.com/p/4730e972-0ae2-4135-8995-a2891534ae1a/1534118165082112
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Second Videographer: Nick Hargans
Matt's instagram chefmattlambert (If you want any of Matts recipes, just send him heaps of DMs and I'm sure he will be happy to share them with you)
Also, just a little note - you can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
Get a copy of my book here: cookdinehost.com/products/andy-cooks-the-cookbook
Pearl Barley Risotto with silverbeet
Ingredients
- 3 shallots, finely diced
- 1 carrot, finely diced
- 1 stick of celery, finely diced
- 3 tbsp (45ml) olive oil
- 150g (5.3 oz) pearl barley
- 1L chicken stock
- 8 sprigs of lemon thyme
- 2 bay leaves
- half a bunch of silverbeet, whites finely chopped and green shredded
Method
1. In a large pan over medium-high heat, add the olive oil, shallots, and carrots with a generous pinch of salt. Sauté for 4 minutes, then add the celery and cook for 1 more minute.
2. Add the pearl barley, stir well, and toast for 3-4 minutes before adding the chicken stock, thyme, and bay leaves. Stir well and simmer for 45 minutes, stirring every 5-6 minutes to prevent sticking.
3. If the barley absorbs all the liquid before it's fully cooked, add more stock or water as needed.
4. Sauté the white part of the silver beet and a little bit of olive oil with a big pinch of salt and set aside.
5. 6 minutes before the risotto is done, stir in the finally cut green part of the silver beet along with the cooked whites and a small knob of butter, stir through well and serve.
FOLLOW ME:
Instagram: andyhearnden
TikTok: www.tiktok.com/@andy_cooks
Facebook: andy.h.cooks
Snapchat: story.snapchat.com/p/4730e972-0ae2-4135-8995-a2891534ae1a/1534118165082112
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Second Videographer: Nick Hargans
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Pyaz kachori
At first I thought this black stuff was carob. Then I thought it might be some kind of peppers.
Fantastic! The avocado looks suspect. Can you get Hass Avocados?
Keurig
The onions are burned, probably they are sour...
He is amazing thanks ANDY
pass
That's 2kg you've got there, not 500g lol
Mole next?
Who is benjamin?
That's a lot of washing up
How many food recipes do you want to know? YES.
I love the way he always tries to make everything from scratch. A True Chef. Babe is always amazing.
Andy pls do south indian cuisines tamil nadu...plssss make payasam
Looks 👌🔥can never go wrong with that especially on a gloomy day
This is more like molè not pozole. This is more stewed meat. Pozole is a soup
I swear if my girl looks at me like that I'll lose it 😭❤
i love your babe
Dimer devil
Poor benjamin, couldn't get a bite 😢
Anyone else not seeing the recipe description?
Pov: having a friend that is a chef
eat ya peas😂
Look nice! Look nice! (Uncle Roger's voice) 🎉
Andy, how come everyone around you isn’t fat ?.. I would be .
As a Brit... Bloody hell, avocado is haunting me for dear life 😂
What the hell is "breakfast marmelade" and "hot honey"? Do you only have one flavour of marmelade but CHILLI HONEY??
Shrimp ceviche
A jar of blueberry jam is like 2$ so Idk about that statement.
Day 1 requesting encebollado from Ecuador
I just made it this weekend.. yours looks delicious.. I haven't made it this way.
U'r clips gettin better and better! Bowlflips are in da house!✌🏼😎
I’m sure it’s delicious. But that is not Pozole.
Looks delish!
Excelente chef Andy!! Una de tantas maneras de hacer pozole Mexicano!! Aprovecho para enviarle un franco y respetuoso saludo!
When I came to USA I ordered a chicken Parma and was sorely disappointed. The La Porchetta in Victoria or the Sophia restaurant in Australia really delicious
I can tell you this. Steamed eggs are straight trash. The texture feels like what u would think rubber throw up feels like
She just eate dinner in the morning 🙂
I love u guys❤
It must be a huge bottomless fridge 😅
I really liked your other kitchen better. It was light and bright with a beautiful window and greenery. This one is just gray, drab and dim, sorry. It looks more like a garage shop than a kitchen, no sink, no refrigerator, and only one burner, thats all you see. Sad!
Chuck eye
I want sum too
Just looking at the paper my eyes started to hurt
A Portuguese tart for an Aussie tart
Looks wonderful! Now hows about some basic chitterlings? 😊🙏
Hahahahahaha 😅
Go ahead and book the next video with you two. Enjoyed it.
اللهم صل وسلم على سيدنا محمد وعلى اله وصحبه وسلم