Techniques Tuesday - Chiffonade #cooking #h#howtof#foodt#techniquesv#viral

Apricot chicken! Ingredients - 1 brown onion, sliced - 8 apricots, halved - 600g chicken thigh fillets, sliced into 1cm x 3cm strips - 2 tbsp olive oil - 50g toasted pistachios, smashed - 1 tsp coriander powder - 1 tsp ground cumin - 2 tsp garlic powder - Fresh ground pepper - Salt to taste - 1 can apricot nectar - Small handful of curly parsley, chiffonade - Couscous (or rice) to serve Method 1. In a large fry pan over high heat, add your olive oil. Once the oil is hot, add the sliced onions an

Kimchi Fried Noodles

Roasted Tomatoes, Garlic Confit and Burrata Appetizer that simply melts in your mouth and it’s loaded with so much flavor! Ingredients: 12 oz grape/cheery tomatoes 8 oz @belgioiosocheese Burrata (2 x 4 oz balls) 1/2 tsp salt Black pepper, to states Basil Chiffonade Garlic rubbed crostini, to serve Garlic confit: 2 garlic bulbs 1/2 cup olive oil 1/2 tsp salt Black pepper 3 thyme sprigs 1 rosemary sprig Method: 1. Preheat oven at 350 F; 2. Peel garlic and add to a @sertodo_copper small butter pot