@@andy_cooks Came here to write exactly the same thing. I cook for myself and many recipes on RU-vid are just a bit too complicated or have a few too many ingredients to be worth the effort and expense, but these look delicious and achievable for someone with my limited experience. Thanks Andy, keep it up!
I'm not a chef, but I have some culinary training, and I just love how you explain what you do in each each step. Instead of saying "cook on medium heat" you say WHY. So important!
Watch this guy regularly now, good recipes, presented well, no fuss. He seems like a proper chef who provides recipes we can all do fairly easily. Keep those videos coming. Hope to see longer ones like this over the shorts.
Well thank you Chef Andy!! I always struggle with what to do with leftover chicken, these are great recipes for that. And remember we can't have Babe upset 😂 You guys are awesome Chef thank you and the Babe ❤️
Tip for getting veggies into kids who say they don't like spinach. Blend the spinach into the pesto. Baked zucchini, or a mixture of spinach and zucchini, works well too.
When you see a renowned chef making the mistake of the undersized pot, it helps a lot taking the pressure off when you're in the same position. Thanks Andy! :)
Andy, you're making great videos with easy to cook recipes for home cooks. One of the interesting lessons is how you have many things (oils, spices, vegetables) "ready to go" where you can mix them in and optimize your time. Can you make a video on the things a home cook can prepare ahead of time to be able to mix things and finish fast?
I just love andy's cooking. Aussie cooking is all about freshness and simplicity. Australians are lucky to have the freshest seafood, lamb and beef, and many aussie chefs use elements of thai and malaysian cuisine by incorporating sweet, sour and spicy flavors into every dish. This is what makes the aussie food scene truly vibrant, and Andy emodies that. Cheers Andy, keep up the good work.
I just made the Pan-Roasted Chicken (Thighs), Couscous Salad, and Romesco, and it was delicious! Thank you so much for your content, Chef Andy! It's helping me not only be able to cook healthier for my family, but it's also helping my build my confidence in the kitchen with your easy to follow recipes and general approach to cooking. Much love to you and the team for all of your hard work.
@@andy_cooks That's when you go Harry Potter and say, I'll take the lot! 😁 Thank you and Summer for introducing me to new-to-me-recipes. You guys are awesome! 💙
Only thing I’d do differently is with the curry dish. Fry up your dry spices in only before adding the other ingredients. It helps those spice to bloom and have a deeper flavour. My Guyanese mom always said to do this to take the greenness out of the curry spices.
If you’re learning how cook this is a great video to start with! He’s a professional so obviously he knows what he’s doing. But he’s SHOWING the little steps that make a great home cook. Boiling the water first, properly oiling the pan the cooks the chicken, TASTING THE SAUCE, and adjusting. Adjusting a recipe to fit the ingredients you have, using the old lemon in the fidge. Like these where all leasons I had learn the hard way. It took me years to learn what he shows in first 5 minutes of this video!
Hi Andy, really loved this video. Could you do a video showing what we need in our kitchens to make your amazing food ie simple appliances, pans/ pots, spices/herbs and some pantry staples. Thanks mate
Hi Any, I cooked your Pan-roasted chicken breast, couscous salad and romesco. The dish was amazing and the Romesco is beyond amazing lol. But for some reason though my couscous went gluggy when i prepped it, any ideas at all to why?
Andy, your personality and cooking skills are simply amazing! It's unbelievable how your recipes are so fast to make yet so delicious! Greetings from Poland :)
Andy. It’s so transparent the way you love food and the crafty art of cooking you pour into all you do that is simply almost impossible not to follow you. I just hope I could ever see you cook with one of our most Argentine ingredient: DULCE DE LECHE. That would rock my world!! Thanks. From Buenos Aires, Charlie
Andy as always you make it easy for a bloke like me to look good in the kitchen. I have never made pesto before I have always purchased it. I have added the pesto chicken pasta to my menu this week. You made it look easy and if I can pull it off within a half hour. That will be a game changer for me. I spend way to much time in the kitchen.
This weekend is pesto making because the garden desperately needs cutting back. I freeze it in 50ml containers (there are only two of us) and it stores really well.
Hi Andy! I wanted to thank you for putting together those amazing recipes and videos. You really put a lot of time and effort into this, and I appreciate it. I'm going to try out all of the recipes soon - I think they look delicious! Thank you again for taking the time to create these wonderful dishes. Danielle 😊
That kus kus chicken 🥗 salad made me really, really hungry. Thank you, chef, for sharing this recipe. In chicken curry, we add garam masala here in india, which is a mix of 13 different spices. Please give it a try.
Garam masala is probably one of the most under rated spices around. It’s not “spicy” as such but throws in a body and texture that would be missing without it
I've been grilling for years and recently made the switch from Traeger+ to Asmoke. Best decision I've made in a long while! The Asmoke pellet grill is an absolute game-changer. The versatility it offers is unmatched! I can grill, smoke, roast, bake and so much more, all in one appliance. The variety of wood pellets adds a distinct smoky flavor to my dishes and it's so easy to control the temperature with the digital controller. Plus, it's portable and battery-powered, so it's perfect for my family outings. The Asmoke app has made my grilling experience even better with temperature monitoring and sharing recipes. I'm definitely looking forward to trying these quick chicken recipes on my Asmoke. #Asmoke.
Mate love your cooking, you really are an incredibly versatile chef. I have one tip for any Pakistani or Indian curry, when browning onions - take them past just transluscent and go all the way to brown almost crispy (not like soft caramelised onions) while maintaining medium high heat. Its our secret to bringing out the super caramelised sugars in our dishes. Big love fom Pakistan!
LOVE your channel! Great to see that you have so much success with it, well deserved! Greetings from Germany! PS, I also love oliebollen, lived in the Netherlands :)
Another little cost saving with your pesto is the use of unsalted roasted cashews - they give a lovely creaminess like the pinenuts at a fraction of the cost.
