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ALFIE STEINER

@alfiecooks • 1,200,000 subscribers

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🥔 CRISPY SMASHED POTATO SALAD + CHILLI CRISP TAHINI 🔥 everyone loves potato salad. but I think I’ve cracked the code with this particular version of a CRISPY SMASHED POTATO SALAD. you guys went crazy for a recipe I posted last year, so I’ve freshened things up + this one is EVEN better… 🤤 AD to make the best potato salad, you need to use the best potatoes. and HONESTLY @jerseyroyals are like no potato I’ve tasted before. once boiled, smashed, seasoned + roasted until golden + crisp, their nutty, slightly sweet flavour is second to none 😍 grown exclusively on the island of Jersey and often hand planted, they are available in most supermarkets, independent grocers and food markets from April to July 🥔 my full recipe can be found below - so enjoy! and let me know if you give it a go 👇 INGREDIENTS (serves 4 as side) 750g Jersey Royal potatoes Salt, pepper + olive oil 4 tbsp mayo 4 tbsp Greek style yoghurt 2 tbsp tahini 2 tsp chilli crisp 1 lime, zest + juice 1 tbsp soy sauce 1 tbsp rice wine vinegar 1 garlic clove, minced 1 thumb sized knob ginger, minced 2 tbsp spring onion, chopped 2 tbsp fresh coriander, chopped 1 tbsp each toasted black + white sesame seeds METHOD 1. Place your Jersey Royals in a pot of cold, salted water. Bring to the boil, then simmer until fork tender (25-30 minutes). Meanwhile, preheat your oven to 180 degrees celsius. 2. Whilst the potatoes boil, make the dressing. In a mixing bowl, combine mayo, yoghurt, tahini, chilli crisp, ginger, garlic, soy sauce, rice wine vinegar, lime zest + juice. Mix well, loosening with a splash of water if needed. Set aside in the fridge. 3. Once the potatoes are fork tender, allow to steam dry completely. Then, on a large lined baking tray, place + flatten the potatoes with the bottom of a glass - being careful not to overcrowd. Sprinkle with salt + pepper, then drizzle generously with olive oil. Roast for 30-45 minutes, turning half-way, until completely crisp + golden. You may need to add a splash more oil if required. 4. Allow the potatoes to cool once cooked, then to finish the sauce add the spring onion, fresh coriander + sesame seeds, mixing well. In a large bowl spoon in 1/2 the dressing. Pour in the potatoes, then mix carefully to fully coat. Add more dressing as required, then I like to finish with more spring onion, sesame seeds + chilli crisp. Serve as a side, or simply enjoy! #jerseyroyals #smashedpotatoes #potatosalad #easyrecipes #comfortfood

ALFIE STEINER

8,000,000 次观看 • 1 年前

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CREAM OF CAULIFLOWER 🍂 SOUP SEASON 2 welcome back to SOUP SEASON 2, my new series, where I show you how to make the best soups in town 😍 for EPISODE 2, I’ve made my CREAM OF CAULIFLOWER SOUP. it’s hearty, comforting + a soup guaranteed to keep you warm this autumn 🍁 I’ve written my full recipe for you below - so enjoy! and as always, let me know if f you give it a go 👇 Alfie x INGREDIENTS (serves 4-6) 1 large cauliflower 1 white onion 1 medium potato 1 tbsp butter 4 garlic cloves 1 tbsp fresh thyme 1l vegetable stock 250ml cream 2 tbsp nutritional yeast (optional) Chives Chilli Oil Olive oil Salt Pepper METHOD 1. Remove the leaves from the cauliflower (roast as a snack for later), then pick the florets + roughly chop the stalk. 2. Dice the onion + potatoes, then warm 1 tbsp olive oil in a saucepan at a medium high heat. Add the butter + melt. 3. Add the onions + potatoes with a pinch of salt. Allow to soften for 5-10 mins. 4. Chop the garlic + thyme leaves, then add + mix, frying until fragrant. 5. Add the cauliflower florets (reserve a few for garnish) + stir, cooking for a further 5 mins. 6. Prepare the vegetable stock + add enough to the pan to cover the veg. Bring to a boil, then reduce + simmer until cauliflower has softened. 7. Add the cream + nutritional yeast if using, stirring well. 8. Get everything into a blender + blitz until cream + smooth. Season to taste with salt + pepper, adjusting consistency with a splash more stock if required. 9. Slice the leftover cauli in half, then fry in a pan until caramelised. Ladle the soup into bowls, top with the cauli pieces, chopped chives, a swirl of cream + chilli oil. 10. Serve with hot buttered toast + enjoy! #cauliflower #soup #soupseason #homemadesoup #comfortfood

ALFIE STEINER

6,600,000 次观看 • 2 年前

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THAI RED NOODLE SOUP 🍜 SOUP SEASON 2 Welcome back to SOUP SEASON 2, the series where I show you how to make the best soups in town… for EPISODE 4, I’ve made my THAI RED NOODLE SOUP. topped with a seared lion’s mane mushroom + crispy tofu, this is a broth built to warm you up 🔥 feel free to adapt to your taste + choose your toppings as you please! I’ve written my full recipe for you below - so enjoy 👇and as always, let me know if f you give it a go! Alfie x INGREDIENTS (serves 2-3) 1 onion 1 carrot 1 pepper 4 garlic cloves 1 thumb size piece of ginger 1 lemongrass stalk 2 tbsp Thai red curry paste 400ml coconut milk 750ml vegetable stock (add more if required) 200g rice noodles 200g firm tofu 2 (lions mane) mushrooms 2 tbsp soy sauce 1 lime Small bunch fresh coriander Red chilli Spring onion Salt Pepper Neutral oil METHOD 1. Finely dice the carrot, onion + pepper. 2. Mince the garlic + ginger, bash the lemongrass stalk. 3. Add a splash of oil into a saucepan. On a medium high heat once hot, add the carrot, onion + pepper with a pinch of salt. 4. Sauté for 3-5 min until softened. 5. Add the garlic, ginger + lemongrass. Sauté for 1 min until fragrant. 6. Add the curry paste, mix well + allow to cook off for 2 min. 7. Add the coconut milk, then vegetable stock. Bring to a boil then reduce to simmer for 10-15 min. Season to taste with salt, lime juice + sweetener of choice if required. 8. For the toppings, in a hot pan sear + press out the moisture of the mushrooms. Add a splash of oil to cover + season with soy sauce. 9. For the tofu, press out some moisture + slice into chunks. 10. Coat well in cornflour + shallow fry in a glug of hot veg oil until golden + crisp on each side. Season with soy sauce. 11. Cook the noodles according to indirections. Place into bowls, then top with ladles of broth. Add the mushroom, tofu + coriander on top. Garnish with chilli, spring onion + a wedge of lime - enjoy! #thai #noodle #soup #soupseason #comfortfood

ALFIE STEINER

2,900,000 次观看 • 2 年前

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ROASTED GARLIC SOUP 🧄 SOUP SEASON 2 welcome back to SOUP SEASON 2 - the series where I show you how to make the best soups in town. for EPISODE 7, I’ve made my ROASTED GARLIC SOUP. made with minimal ingredients. topped with chives + crispy chilli oil, this soup is as glorious + garlicky as can be. perfect for anyone celebrating thanksgiving this week too 🥳 I’ve written my full recipe for you below - so enjoy! and as always, let me know if f you give it a go! Alfie x INGREDIENTS (serves 4) 2 garlic bulbs 1 large brown onion 1 large potato 15g fresh thyme 750ml vegetable stock (more if required) 250ml cream (I used @floraplant double) Bunch fresh chives Crispy chilli oil (I used @Dudu eats) 1 tbsp butter (I used @floraplant salted) Salt Pepper Olive oil 1. Slice the tops off the garlic bulbs. Season with salt, pepper + olive oil. Cover in foil + roast in the oven at 180 Celsius for 30-40 mins until golden + soft. 2. Dice the onion + potato. Pick down the thyme leaves too. 3. In a saucepan, add a splash of oil + melt the butter on a medium high heat. 4. Add the onion + potato with a pinch of salt. Cook until softened for 10 mins. 5. Add the thyme + squeeze the roasted garlic cloves in too. 6. Cover with vegetable stock and + leave to simmer for 10 mins. 7. Transfer to a blender + blitz until smooth, adding your cream gradually. 8. To serve, finely chop chives. Ladle the soup into bowls. Finish with a swirl of cream, chilli oil if using + chives. Enjoy with hot buttered toast! #garlic #roastedgarlic #soup #soupseason #comfortfood #easyrecipes

ALFIE STEINER

1,500,000 次观看 • 1 年前

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WHOLE ROAST CAULIFLOWER, GREEN TAHINI + SPICED GARLIC BUTTER 🧄 one of my favourite ways to cook cauliflower is to whole roast it, baste with butter, then drizzle with green tahini, pommegranate seeds + pine nuts 😍 the perfect sharing plate served alongside flatbreads + salad, the full written recipe can be found below. so enjoy, and let me know if you give it a go 👇 INGREDIENTS (serves 4) 1 large cauliflower 100g butter 1 tsp each smoked paprika, dried oregano, cumin, garlic powder + turmeric Cauliflower leaves 15g green herbs (I used parsley) 2 tbsp nutrtional yeast (optional) 2 tbsp toasted nuts (I used pine nuts) Juice of 1 lemon 2 tbsp olive oil 2 tbsp tahini 4 tbsp Greek style yoghurt Pommegranate seeds Toasted pine nuts Fresh mint Flatbreads + salad METHOD 1. Remove the leaves from the cauliflower (save for later!), then trim the stem. Place in a pot of salted boiling water, and parboil for 3-5 minutes. Allow to steam dry (10-15 minute), then pat off excess moisture with a kitchen towel. 2. Melt 100g of butter in a saucepan until foaming + browning.Add 1tsp each of smoked paprika, ground cumin, dired oregano, garlic powder + turmeric, seasoning with pepper. Stir to infuse. 3. Carefully brush the caulfilower all over with butter so it is well covered top + bottom, then place on a baking tray in a pre-heated oven at 200 degrees celisus for 20 mins. After 20 minutes, brush again, baste with more butter, and cook for a further 20-30 minutes, or until golden, browned + tender. 4. In the same water you boiled the cauliflower in, blanch the cauli leaves until tender + green. Place in a blender with your fresh herbs, nutrtional yeast (optional), toasted nuts, lemon juice, olive oil + blend. Loosen with a splash of water if required, then mix in the yoghurt + tahini. Season to taste with salt + pepper. 5. Spread the green tahini sauce on a plate, plop the cauliflower in the middle, then drizzle over more of the melted butter, some fresh mint, pommegrante seeds, toasted nuts, then serve with salad + flatbreads - enjoy! #cauliflower #tahini #healthyrecipes #plantbasedfood

ALFIE STEINER

326,400 次观看 • 1 年前