Top Tassie chef launches inspired pop-up with ‘killer menu’



Prior to returning home to Tasmania at the beginning of the pandemic, chef Lilly Trewartha was spending her days manning the hibachi grill at trendy London yakitori restaurant, Peg. Having perfected the art of yakitori and inspired by multiple visits to Japan over the years, Lilly has launched her own pop-up concept, Izakaya TEMPorary, located within Templo Restaurant on Tuesday and Wednesday evenings.

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Incredible Chicken Francaise recipe took the world by storm. See recipe – Easy Meals with Video Recipes by Chef Joel Mielle


For those who don’t know it yet, and there’s probably very few of you, my chicken Francaise (Francese) recipe has reached over 150 million people. Wow! That’s a lot of chicken breasts! So I asked you guys, what do you think made this particular chicken recipe so successful?

I even made a quirky little video about it.

 
The main answers were as follows:

a) Easy to prepare
b) Simple staple ingredients
c) Quick to cook
d) As good as at a top restaurant

Please leave me comments below, I’d love to know your thoughts.

 

 

Click for full recipe and quantities

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The Rich and Famous at the Melbourne Cup Carnival – Easy Meals with Video Recipes by Chef Joel Mielle


Flemington is Australia’s premier and oldest continuing racecourse.  It started in 1840 when the city of Melbourne was barely five years old.  The Melbourne cup has also risen as the a social and fashion event attracting crowds of over 100,000 for Cup Day.  It’s been a public holiday since 1875 and is now celebrated as a special day around the country.

Let’s go to the cup!

I thought I’d brave it and catch a helicopter, yes I had to pay for my own flight, but if I’m trying to grab a glimpse  to see how the other half lives, I thought I’d treat myself, purely for research of course!

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Joel Mielle in helicopterracecourse flower-entrance-copy birdcages-copy vegetarian-copy doogiredoo-copy dessert-one-copy chocolate-squares-copy yabby-copy mvi_2349-mp4-00_00_18_24-still00girls1-copy black-singer2-copy Melbourne Cup 2016 jennifer-hawkins-melbourne-cup cocktails swimming-pool-copy appetiser-copy Melbourne Cup 2016

I was provided with a media pass to go and visit some of the exclusive marquee or “Bird Cages”, it was a privilege for me as it’s strictly reserved for special guests or full VRC members.  The prices aren’t cheap especially in the restaurant quarters, but when you’re a billionaire such as Gina Rinehart, then why not have the best such as the Emirates birdcage has to offer.  Decorated with an Australian theme representing a tropical Queenslander house,  the food certainly complemented the decor with that Aussie flair.

Now I’m a converted Youtuber, and although there were many celebrities at the cup, I’ll be honest and state that I didn’t have the faintest idea of who half of these celebs were, I simply don’t watch reality TV or Australian soapies.  Since everyone was dressed to kill, every person was a celebrity in my eyes.

There were a lot of other interesting birdcages, such as the Sensis, Tabcorp, Bar Schweppes and Mumm.  Plenty of entertainment, people having a great time  and some very loud music, sometimes a little too loud if you want to mingle and chat.  However the food was my interest, and there was plenty there to satisfy my curious taste buds.

I met the duo Chef and Mixologist from Schweppes who marry and pair refreshing cocktails with food.  You will find spicy Mexican, Asian style cocktails with mint, chilli and refreshing sparkling flavours that’s Schweppes is famous for.  Celebrity Chef Jacques Reymond inspired a strong influence over the food at the Tabcorp marquee resulting in a Contemporary French cuisine with Asian influences.

If you’ve never experienced the Melbourne Cup, I highly recommend it, it’s a worldly even that won’t disappoint, there’s something for everyone.

 

Joel Mielle

 

Watch Video Here

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Counting calories can be dangerous! The truth about weight loss diet books will never tell you! – Easy Meals with Video Recipes by Chef Joel Mielle


The reason why you will never see a calorie counter on my website.

You’re probably reading this, because you’ve been on a diet before, or maybe many diets. You lost a little weight but now you’re feeling down because after all your hard work and sacrifices, the weight has slowly crept back on, maybe with a little extra, am I close?

You see all these great recipes, yet you feel guilty trying them because you feel you should be sticking to zero oil, low fat products and produce that tastes like rabbit food.

Okay so I’m a Chef and not a nutritionist, I’m about good food, but throughout my career I have learnt a lot about nutrition. I’ve watched people’s habits and studied how others live in different countries. Why some people are healthier and live longer and some never diet, they eat rich food but don’t put on weight.

Is there a secret, a magic bullet to all this? If only!  Please read on as this will change your life.

How many diet books are there on Amazon, I believe 80,000 plus!  You could rebuild the Amazon forest on that paper alone, yet people are still getting fatter, why, how can that make sense?

Diets simply don’t work, or we would all be thin.

Firstly I will repeat I’m a Chef and not a nutritionist, so I advise you do your own research and speak to your medical practitioner before undergoing any diet change.  But I’m also a living breathing example of why this works.  It works for me and it can work for you.

I truly believe the following information will change your life.

This is free information and I’m not selling some dodgy program or asking you to subscribe to anything.  I just want you to enjoy my recipes guilt free.  All I ask in return is that you pass on this information to help others, to assist as many people as you can into living a healthier life.

 

A Lifestyle Change

Imagine if you never had to diet again, you could eat the foods you enjoy, all without effort?

Now you’re probably on a diet right now and scale checking twice a day with some success, but shortly after you will break the diet and end up putting on more weight.

If this is you, and you’ve been through it many times before, you’re not alone. If you’re dieting right now, then STOP right this very second.  Forget dieting for the rest of your life, and stay off the scale, please!

If I can convince even one person in the world, then I have done my job, hopefully that person can then share this post and convince others.

“Dieting is a billion dollar industry that plays

with people’s emotions by giving them false hopes.”

Sure diets will make you lose weight, for a short time, it doesn’t last, but it comes at a cost, and that cost is dangerous to your health.

I know what you’re thinking, “yeah I have a friend that’s been dieting and now he or she looks great”.

Sure, if you’re on a no carb, lo fat diet, you will lose weight.  If you eat bananas everyday you will lose weight. But again it’s at a cost and the cost is very expensive to your health.  Fad diets are dangerous!  If you see ads like “How to lose weight fat” or  “Quickest way to lose weight” or “How to lose 10 pounds fast” then stay away!

 

Let me explain.

The human metabolism is a very complex system.  If you starve your body from the regular nutrition, you create a myriad of other health issues.  Usually insomnia, lack of energy, poor digestion, hormonal problems, added stress which creates poor thyroid function, sugar swings, high blood pressure, loss of muscle mass and many more symptoms.

 

But it gets worse…

Dieting actually slows down the rate that you burn calories.  Again, more irony, you eat less calories to lose weight yet your body burns less calories to preserve it.  You’re declaring a war against yourself and you will lose by gaining weight.

What happens when you have less energy?  Your appetite increases.  So you eat more.  You lose muscle mass and you retain fat.

It’s a vicious circle, you eat less, you get food cravings, you lose control, you over eat and you gain weight.  Then you start again, each time adding a little extra, conditioning your brain for weight gain.

Because you’ve starved your body, your body has a built in survival instinct that sends a message to your brain that there’s lack of nutrients and asks your brain to store as much energy ( energy is fat) as possible should it ever starve again.

Your body also sends another signal to your brain to lower the energy consumption so you can hold on to energy (fat) longer.  So you then put on added weight and start to feel more tired.  Your body increases the fat storage enzymes and decreases the fat burning enzyme. The body also lowers your temperature to lose less energy making you feel cold.

This vicious circle repeats itself over and over until you reprogram your survival instincts and can never lose weight permanently ever again.  The brain has a built in thermostat to balance your energy levels.  Each time that you diet, you reset the hunger thermostat to a higher fat level.    Your brain has it’s own sense of what your weight should be.  It’s usually around the 10 to 15 pounds or 4 to 7 kilos.  After each diet, this level goes up, but it never comes down. Your brain reacts and believes that it’s been starved and no matter what weight or size you are, those extra pounds become the new normal balance for your brain.

This can all be tracked back to evolution.  When food was scarce, we had to survive by conserving energy.  When food was available again, we put the weight back on until the next shortage.  Our brains are instinctively hard wired this way.

It gets worse if you’re young.  If you have a young child and you starve them from proper nutrition, you are programming them to be obese for the rest of their lives.  If you’re a teenager who’s dieting, you are also setting yourself a path to obesity.  80% of young girls in US have claimed to be on diets. Research has proven that girls who diet in their teenage years, are three times more likely to be overweight 5 years later and develop eating disorders. That is an alarming thought. Have I scared you enough about the “D” word yet? That is why your diet isn’t working and the reason why you will never see calorie counting on my site.

 

Okay so what’s the good news I hear you ask?

The good news is that if you follow the following steps, you can reprogram yourself to lose weight by resetting your thermostat. The not so good news, it can take several years to reset that thermostat, so don’t waste any more time and start today. But the fantastic news is that you never need to diet again and you can start enjoying your new lifestyle immediately.

 

Three things you must always remember to lose weight and be healthy.

1) Never eat anything that you don’t prepare or cook yourself. (see my recipes)

2) Stop eating as soon as you are content.  Leave what’s in your plate, not easy at first but you will learn.

3) Only eat when you’re hungry. Never ever eat when you’re not hungry.

Let’s Delve into these three points:

Number one, only eat whole foods that you prepare yourself, that can be salads, fruits, steaks, roasts,  it doesn’t matter.  So long as the foods are not processed.  Never buy prepared meals or anything processed. They are full of sugar, salts and additives that turn into toxins.   Stay off any unnatural sugars!!! Cook or prepare all meals from scratch, don’t know how, check out some of my quick and easy recipes.  Cooking is so much fun and it’s easy to learn.

Number two, Stop eating when your stomach says I’m content.  Don’t listen to your brain that’s been brainwashed into wanting more.  Truly listen to your body.  Eat slowly and really think about how much you are consuming.  The body is an amazing machine and requires very little energy to function very well for a long time.  If you eat a pizza, maybe two slices are enough.  Wait 15 minutes for your brain to register, and if you’re still hungry have a third slice.  But don’t eat the whole thing.  Keep the other half for the next day.  Once you condition yourself to reducing your portion sizes, you’ll be amazed how little you actually need.  You’ll be surprised how most meals will end up being two meals.  The great news is that you’re no longer dieting and you can still eat anything you like.

Number three, Never starve yourself.  You should never be hungry.  If you’re body is craving for food, I mean really craving for food, not just snacking from bad habits.  Then you must eat immediately.  Don’t go to work without breakfast, don’t starve yourself thinking you’ll lose weight.  The opposite will happen.  Eat fruits and lots of vegetables.

Don’t be tempted by bottled juices you buy off the shelf, even juices marked 100% pure juice and no added sugar on the label can be as bad as soda drinks.   They are packed with sugar and contain very little nutrients.  Drink water, eat fresh whole fruits.

It’s so simple and makes so much sense yet everyone still looks for the magic bullet diet.  This works for me, and look at the food I eat?  But it’s all home made, I don’t drink soft drinks or bottled juices and I don’t buy processed foods.   Eat when you’re hungry and don’t fear your appetite, you will be thinner for it. It’s OK to eat.

 

So stop dieting right now, exercise a little and enjoy life!

Please comment below or share with me your experiences with dieting.

 

Chef Joel Mielle online celebrity

Thank you for reading this story regarding current cooking and food news named “Counting calories can be dangerous! The truth about weight loss diet books will never tell you! – Easy Meals with Video Recipes by Chef Joel Mielle”. This article is shared by MyLocalPages as part of our local and national news services.

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Former Banjo’s chef attacks apprentice in broad daylight


A man who attacked a former work colleague, who is more than decade younger than him, told the Proserpine court he was trying to help the man move away from drugs.

Liam Walters pleaded guilty in Proserpine Magistrates Court on Monday to assault occasioning bodily harm.

On March 13 last year, Walters went to Coles in Cannonvale to pick up some supplies for Banjo’s Bar and Bistro, where he worked as a chef.

When the 30-year-old man left the supermarket, he saw a former friend and work colleague standing near the pharmacy.

Police prosecutor Senior Sergeant Sean Franklin said Walters and the 18-year-old man recently had a falling out.

A verbal altercation broke out between the two men before Walters punched the 18-year-old man in the head.

The assault continued as Walters grabbed the man, pushed him backwards over a trolley rack and then pulled the teen’s head back by his hair while striking him in the face.

He then pushed him into the front wall of the pharmacy before the 18-year-old man ran away.

 

The fight broke out near Coles at Whitsunday Shopping Centre.

Sen-Sgt Franklin said the younger man did not retaliate or fight back during the assault.

However, he approached Walters soon after he had run away and another argument broke out, which ended with Walters headbutting the teen.

The court heard Walters admitted to the assault to police but said the headbutt was necessary because he felt threatened by the teen.

Sen-Sgt Franklin said the younger man was taken to Proserpine Hospital with a small cut and swelling on his face, rib pain and slight disfigurement to his nose.

“Remarkably, the injuries are rather minor compared to the nature of the sustained assault,” he said.

Walters has no previous criminal history and is from Gippsland, Victoria.

Duty lawyer Peta Vernon told the court Walters moved to the Whitsundays in 2019 to work in his cousin’s restaurant, which failed after a short time.

Walters then worked at another restaurant before moving into the kitchen at Banjo’s.

The 18-year-old was an apprentice at one of the restaurants where Walters worked.

Ms Vernon said their friendship soured when the younger man started taking drugs.

“I’m instructed that Mr Walters said ‘Wake up to yourself, you don’t want to go down this path’.”

The court heard there were some “harsh” text messages sent between the pair in the week leading up to the assault.

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Ms Vernon claimed the teen also showed up at Walters’s house when his children were home and was “acting aggressively and swearing and yelling abuse”.

She said the incident at Coles erupted when the younger man saw Walters and yelled out “What are you laughing at, c**t?”

The court heard Walters went to counselling both before and after the assault and had plans to become a drug and alcohol counsellor in Victoria.

Magistrate James Morton condemned Walters for the public spectacle.

“You might think he’s a smart arse and a drug user, but you’ve taken things way too far, and in public,” Mr Morton said.

“I don’t take very lightly to people who think they can throw their fists around in the community.”

Mr Morton said it was not up to Walters to take the law into his own hands.

Walters was fined $1000 and ordered to give the 18-year-old man $500 in compensation.

No conviction was recorded.



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The 5 Pillars of Santa Maria-Style BBQ With Chef Anthony Endy


When it comes to different styles of barbecue across the United States, places like Texas, Memphis, or North/South Carolina probably come to mind. However, there’s a particular style of barbecue that might not be as well-known, but most certainly punches above its weight class in flavor. We’d like to introduce you to Santa Maria-style barbecue.

Photo: Jon Perino

The history of Santa Maria-style barbecue started with the local ranchers in the Central California coast region in the late 1800s—even dating back to the Chumash people. They’d cook over the local hardwood in the area (primarly oak and sycamore). And due to the consistently windy conditions of the central coast of California, they would dig big pits into the ground to build their fires and cook over the embers. But the wind is actually a key component here, as it keeps the fire healthy and fueled without the need for ventilation. They’d place cuts like top sirloin on large skewers or stakes, and then roast the meat across the coals.

The Spanish introduced the grill in the early 1900s, and the below-ground pit became an above-ground pit with a lever to raise and lower the grill, essentially something that the ranchers could tow around—also known as an Argentine-style “Gaucho Grill” or simply “Santa Maria-style” grill.

anthony endy
Photo: Jon Perino

While tri-tip is somewhat of a staple in modern Santa Maria-style barbecue, the history goes back to three dominant proteins: top sirloin, chicken, and linguica (Portuguese sausage). A traditional Santa Maria-style meal consists of the protein, pinquito beans (locally grown in the area), salsa, garlic bread (grilled over oak and dipped in garlic butter), and a green salad, all followed by dessert (traditionally, strawberry shortcake).

anthony endy
Photo: Jon Perino

We sat down with Santa Maria-style barbecue expert and Executive Chef Anthony Endy at the Alisal Guest Ranch & Resort in the heart of Santa Barbara wine country for their annual BBQ Bootcamp event—a brilliant, three-day masterclass in all things barbecue, led by some of the best chefs in the country. We talked with Endy to learn more about what makes this style of grilling so juicy, smoky, succulent, and just damn delicious.

It All Starts With the Wood

anthony endy
Photo: Jon Perino

“We use the local hardwood, which is oak. Red oak is the most popular hardwood for barbecuing here. We use a blend of red oak and white oak just because it’s the most accessible here on the Alisal Ranch. So you’ll always start with that hardwood… the wood always comes first. You make a great fire for it, break it down into embers, and then you just slow roast. Santa Maria-style barbecue runs hotter than most, it’s not as smokey, but runs at a much hotter temperature.”

Reverse Sear Is Key

anthony endy
Photo: Jon Perino

“You don’t want to sear out the flavors. You want to keep the juice inside your protein and you want to absorb the smoke… and keep flipping it. Reverse sear, when it comes to items like tri-tip—and even on the chicken, as well—I was doing [reverse sear] because these are items where you want the protein to absorb the smoke and then you want to create that crust at the very end.”

Don’t be Afraid to Flip the Protein

anthony endy
Photo: Jon Perino

“Be committed once you put the protein on, and flip it often. The chicken will tell you when it wants to be turned, with tri-tip you don’t want to work with flare-ups, that’s a rookie mistake. Flare-ups usually occur when you add the fat like oil to the grill too early. Keep the fire low, and keep a good distance between the protein and flame itself.”

Always Start With a Clean Grill

anthony endy
Photo: Jon Perino

“Use the fat that you trim off the protein to wipe down and clean the hot grates before placing the protein on. This will clean off all the previous residue while maintaining the flavor of the protein.”

Use Tongs

anthony endy
Photo: Jon Perino

“Some Santa Maria guys use these little pig tail things to poke the meat and flip it. However, you want to keep the juices in, and each time you puncture it, you let the juices out. The goal is always juicy succulent meat. A major mistake people make is overcooking their meat, and a principle rule is always letting your meat rest (for roughly 20 minutes), and always cut against the grain when it comes to tri-tip.”

anthony endy
Photo: Jon Perino

Check out more information about visiting the Alisal Guest Ranch & Resort, and get a jump on registering for their next BBQ Bootcamp event.


For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

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7 Celebrity Chef Share Recipe to Kick Start 2021


Adopting healthy Living in 2021 is a noble undertaking. Losing or gaining weight, or eating better requires some planning. So here we are to help you get ready and save these healthy recipes to kick off your 2021. We got in touch with the 7 Celebrity Chef to help us craft recipes idle to Kick Start 2021.

So here they are,

Suzi Gerber

A renowned vegan chef! She has worked with Whole Foods, Sysco, BGood, Pressed, Prestige Hospitality, Roots, Scotland Food and Beverage, the ACLU, and Divine Diets just to name a few. She has been seen on NBC 10 Boston, NBC Washington, Fox Denver, WFLA and in Today.com, Real Simple, Shape, WSJ, Girl’s Life, Men’s Fitness, Chowhound, Livestrong, Veg News, Edible Arrangements, Prepared Foods, QSR, Supply Chain, Restaurant Management, Eat This, Not That, and many more! She has also just released a stunning new cookbook Plant-Based Gourmet!

Savory Oatmeal

celebrity_chef 2021

Ingredients

  • 4 cup vegetable broth
  • 2 cups organic rolled oats (gf preferred)
  • 1/2 diced yellow onion
  • 1 small/medium diced green bell pepper
  • 1 small diced red bell pepper
  • 1 cup cherry tomatoes, quartered (approximately 12-15)
  • 1/2 TBS garlic powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp Himalayan pink sea salt
  • 1/2 tsp black pepper
  • 1 tbs Tahini
  • 1/2 tsp ACV
  • Oil, or more broth, to sauté
  • Optional Garnish- cilantro, cherry tomatoes, avocado

Instructions

  1. Put the broth and 1 cup of water and the oats into a saucepan and put it over medium heat, covered.
  2. While the broth-oats mixture heats, heat a pan with a small amount of oil or more broth, then sauté the onions until they start to brown.  Then add the peppers and sauté until tender.
  3. Add the tahini and ACV, and stir to coat, then add the spices.  Heat for 1 minute.
  4. Add the quartered tomatoes, using the juice from the tomatoes to scrape the bottom on the pan and mix the flavors together.
  5. Uncover the oats and stir in the savory sauté mixture and cook until the broth is completely absorbed into the oats and they are tender.

Suzi’s Recipe for 2021

Ditch the sugar and dig into a comfort classic reimagined in a savory bowl packed with superfoods. Warm and filling for the winter, the turmeric, cumin, and garlic have anti-inflammatory and anti-microbial properties that will ease the aches of winter and give the immune system the support it needs this season. Oatmeal is an amazing source of fiber and pre-biotics, and the combo of veggies, herbs and seasonings is packed with vitamins and minerals which will keep you at peak performance all day. Stay full, longer, and for less calories!

 Shalane Flanagan:  

celebrity_chef

She’s a four-time Olympic runner, has written two NYT best-selling cookbooks, and helps encourage everyday athletes to get out and exercise and enjoy good food and beer through the Dogfish Head Run Club.

Thai Quinoa Salad

celebrity_chef

This is the salad Shalane made on a near weekly basis while training for the 2017 NYC Marathon and 2018 Boston Marathon.

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 2 cups grated carrots (about 2 large)
  • 2 cups thinly sliced purple cabbage
  • 3 green onions, white and green parts sliced
  • 1 cup packed mint leaves, chopped (cilantro works too)
  • 1 cup packed basil leaves, chopped
  • 1 jalapeño or serrano pepper, seeds removed, minced (optional)
  • 1/2 cup roasted peanuts, chopped

Dressing

  • 1/4 cup extra-virgin olive oil
  • 1/3 cup fresh lime juice (2 to 3 limes)
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon fish sauce (optional)
  • Here is a fool proof method to cook quinoa. In a medium saucepan over high heat, bring to a boil 1 ½ cups water and the quinoa. Reduce the heat to low and simmer, covered, for 15 minutes or until all the water has been absorbed. Transfer to a large salad bowl, fluff with a fork, and set aside to cool.
  • Meanwhile, put the olive oil, lime juice, soy sauce or tamari, honey, and fish sauce (if using) in a glass jar or bowl and stir to combine.
  • Once the quinoa is cool, and the carrots, cabbage, onion, mint, basil, and pepper (if using) to the bowl and toss to combine. Add the dressing and toss again. Taste and, if needed, add more fish sauce or soy sauce.
  • Top with the peanuts. Chill in the fridge for a least 1 hour or until ready to serve.
  • This salad will stay fresh in airtight glass containers in the fridge for up to 5 days.

Gluten-free / Vegan: omit the fish sauce.

Recipe sourced from Run Fast. Cook Fast. Eat Slow. Written by Shalane Flanagan and her co-author (and best friend!) Elyse Kopecky. 

Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.



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7 Useful Kitchen Hacks – Easy Meals with Video Recipes by Chef Joel Mielle


 

Want to extract more juice from a lemon?
The best lemons are the ones that have been sitting in your fruit basket longer, however if you freshly picked or bought a fresh lemon, chances are that it will be hard to juice. To break up the fibres, try rolling and crushing it on your bench, this works well and helps a lot, however there’s a better way! Nuke them 30 seconds in the microwave and you’ll have the juiciest lemon ever. Squeeze it or use a juicer either way you should get more out of it.

 

 

How to keep lettuce and greens longer

Tired of watching your lettuce or greens wilt prematurely?
Simply put them in a any container, place some paper towels on top to absorb moisture which causes it to wilt. cover with lid or cling film and refrigerate. They will stay fresher longer. This works for any fragile leafy green vegetable.

 

 

How to soften hard butter

Need soft butter but the only butter you have is frozen solid?
You don’t want to use a microwave as it can be messy. You have melted bits and hard bits.
Simple, remove from wrapper and grate using a box grater. Just like cheese.
And voila, now the butter has more surface area and will be soft in no time, you can even butter your bread soon after.

 

 

 

How to check if eggs are good or bad

Want to know if an egg is fresh?
Drop them in a large container of water, if the eggs sink, they are fresh as there’s no air pocket. If they float, chances that egg is old or bad. I suggest to throw away and floating eggs.

 

 

How to peel ginger without effort

Want to peel your fresh ginger but not sure how?
Use an ordinary kitchen teaspoon. No need for peelers or any fancy knife. Break off the piece you need, and simply scrape the skin off and any lumps and bumps will come off too.

 

 

How to make your basil last longer

Want to preserve your basil longer?
Cut the roots or ends off and place in a glass jar with water. Add a plastic bag over your basil and cover it. May not look great in your kitchen but it will last longer.

 

 

How to peel garlic easily

Want to peel garlic in less than 30 seconds?
Simply crush the bulb, remove the stem or husk and place the garlic cloves in a sealed jar or container. Shake container or jar for 30 seconds. The skins should fall right off. The ones left with skin on can easily be removed.



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UFC 256: Deiveson Figueiredo – The bricklaying sushi chef who became a UFC champion


There will be just 21 days between the first defence of Deiveson Figueiredo’s flyweight title and his next fight on Saturday

The bricklayer, the hairdresser, the motorcycle taxi driver.

It sounds like a nursery rhyme, but those are just some of the jobs Deiveson Figueiredo did before adding UFC fighter to the list.

The Brazilian, 32, struggled to make ends meet after leaving home on the edge of the Amazon rainforest to chase his dream.

But now he’s the UFC flyweight champion and will make the second defence of his title against Brandon Moreno at UFC 256 on Saturday.

Figueiredo is also set to become the most lethal finisher the flyweight division has ever seen but, most importantly, he no longer has to worry about where his next meal is coming from.

“I struggled a lot, and not just me,” he said. “I lived with my brother and two friends.

“There were days when we had money to eat, but sometimes we didn’t.”

‘I’m from a poor family, but I pushed myself’

Figueiredo grew up in the small town of Soure, where water buffaloes roam freely and his father was a cowboy, and he worked on the farm until he was 13.

Then he discovered the Brazilian martial art of capoeira and left for the Para state capital of Belem, where he began training with UFC fighters Iuri ‘Marajo’ Alcantara and Michel ‘Trator’ Prazeres.

Figueiredo’s younger brother Francisco, 31, followed the same dream, but times were tough. Sometimes Prazeres’ mother had to give them food.

“The biggest struggle was at the end of the month, when we needed to pay the rent,” Figueiredo added. “Then when we paid the rent, we didn’t have money to eat.”

Figueiredo worked security at a hair salon but, spotting an opportunity to earn more, he learned how to style men’s and women’s hair.

Then someone at Prazeres’ gym owned a sushi store and Figueiredo trained to become a sushi chef. He also worked as a bricklayer while establishing himself on Brazil’s professional MMA circuit and was still driving a motorcycle taxi when he signed with the UFC in 2017.

“I’m from a poor family, but I pushed myself,” he said. “I worked hard for the dream to become a reality. Everything’s changed now, and I’m so grateful.”

Bringing the excitement back

Joining the UFC has allowed Figueiredo to buy things he’s not been able to buy before. Designer sunglasses were one of his first purchases, plus he no longer has to cut his own hair.

So he has looked the part while breathing new life into the flyweight division, one which isn’t renowned for entertaining finishes.

“I like to take care of myself and look good because I like to be a stylish guy,” said Figueiredo.

“I’ve come to bring back the excitement of the flyweight division. I’m the champion and I plan to knock out every fighter. I’m going to bring the audience back to the division.”

Since joining the UFC, Figueiredo has delivered on the promise he showed while struggling to get by in Brazil, building a professional record of 20-1.

After beating Joseph Benavidez twice this year to claim the flyweight title, he earned a first-round submission of Alex Perez at UFC 255 to go level with Demetrious Johnson for most finishes in UFC flyweight fights – seven.

Figueiredo then went straight back into training camp after agreeing to face Brandon Moreno in Las Vegas just 21 days later, which will beat the current record for shortest span between title fights – 56 days.

Moreno also fought at UFC 255, taking his record to 18-5-1, but if Figueiredo becomes the first man to finish the Mexican, 27, it would put him firmly in contention for Fighter of the Year.

“When I think about that, I feel really happy and proud of myself,” he said.

“It will be great to win again on Saturday, take the belt back to Brazil and relax with my family.”

‘I want to knock Cejudo’s mask off his face’

After watching his brother’s dream become reality, Francisco is set to join him. His UFC debut is scheduled for January, but Deiveson’s journey from rags to riches could continue with a ‘super fight’.

Former bantamweight champion Cody Garbrandt remains interested after a bout of coronavirus prevented him for challenging for the Brazilian’s flyweight belt last time out.

But Figueiredo is also keen to face Henry Cejudo, who retired after retaining his bantamweight title in May.

The former two-weight world champion, 33, recently called Figueiredo “the lord of nothing”external-link and said he was only “babysitting” the flyweight title he vacated last December.

“I want them to talk more about me,” said Figueiredo. “Those guys are only making me bigger and stronger.

“Cejudo’s a masked clown. I can’t wait for him to step in front of me so I can knock that mask off his face.

“I want to dominate my division, I want to make history. But I’m open to having a super fight at 135 (lbs, bantamweight).”

Veteran Tony Ferguson also returns in Las Vegas on Saturday. The American lightweight hopes to bounce back from his loss to Justin Gaethje in May as he faces Charles Oliveira, the Brazilian on a seven-fight win streak.





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Celebrity chef Jock Zonfrillo to pay fraction of failed restaurant debts to Australian Tax Office


Celebrity chef Jock Zonfrillo has voted to settle the debts of his failed Adelaide restaurants by paying major creditors between five and 10 cents in the dollar, against the wishes of the Australian Tax Office.

Zonfrillo, a judge on popular TV show MasterChef, ran the acclaimed fine-dining restaurant Orana and attached eatery Blackwood Bistro on Rundle Street in Adelaide’s CBD.

He placed both businesses in voluntary administration in early October this year.

People and businesses owed money by the eateries met last Friday to consider a deed of company arrangement (DOCA) that will see Zonfrillo pay $90,000 to settle the debts.

The creditors of the failed businesses include Zonfrillo and his wife Lauren, and their companies.

Together, the related entities are owed about $1.4 million, more than all of the other creditors combined.

They were among a majority of creditors that voted to accept the deed, outvoting the Australian Tax Office (ATO) and the restaurants’ landlord.

Tax office, landlord to be paid fraction of claimed debts

Under the deed, the ATO will have to accept between about $14,000 and $20,000 to settle a claimed debt of about $203,000, according to minutes of the meeting lodged with corporate regulator ASIC.

The East End landlord for both hospitality businesses claimed to be owed about $307,000 but will receive between about $20,000 and $30,000 under the deed.

Both the ATO and the landlord asked the chairman of the meeting, administrator David Kidman, to note their opposition to the deed.

The Australian Taxation Office will recoup a small fraction of the debts it says it is owed by Jock Zonfrillo’s Adelaide restaurant businesses.(AAP: Tom Compagnoni)

Another creditor who voted against the deed was Stephen McCarthy, who claimed a debt for an unused gift voucher.

He told the meeting he “would like to see the companies be put into liquidation and the director become bankrupt” rather than accept the settlement, the minutes say.

The deed means the restaurant businesses will not be liquidated.

Chef has no ‘material assets’

The meeting was told Zonfrillo had no substantial assets.

The administrator said liquidators were unlikely to bankrupt a company director “based on a claim … in circumstances where there are no funds available to do so”.

Mr Kidman said both the eatery businesses became insolvent in November 2019 and Orana continued to trade until March this year.

Former staff members from the East End eateries will be paid back in full.

In an email on behalf of Zonfrillo, public relations adviser Andrew Knowles said: “He has no further comment, all details on the matter are available in the DOCA.”



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