Stop what you’re doing because this episode is an Ultimate Fusion Chef Battle! Drawn at random, our Chefs were given two cuisines that they must fuse together in a cooking battle. Ben was given German and Vietnamese, while James was given Peruvian and Filipino. Sounds easy, right…?

We’d love you to come and hang out with us on Instagram at 4.30pm every week day where our chefs will be on hand to answer any foodie questions you have at this time and just create a fun place for us to all be together.

Apologies for lack of recipes at this time… whilst we aim to get them up… perhaps these similar flavours and ideas will inspire:-
Adobo Chicken: https://bit.ly/2wru1D2
Quinoa Salad: https://bit.ly/3abPjn0
Vietnamese noodle salad: https://bit.ly/2WxL6Gc

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– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook.

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Richard Ho of Ho Foods in NYC makes Taiwanese beef noodle soup, a dish he’s so passionate about, he devoted his restaurant to it.

Richard’s adoration for this complex dish and a lack of Taiwanese restaurants in New York City inspired him to perfect this beef noodle soup recipe, which requires building flavors with ingredients like ginger, goji berries, ginseng, cinnamon, licorice, a variety of soy bean pastes, fuji apples, rock sugar, and more. This fragrant soup also features braised beef shank and crunchy pickled mustard greens.

Check out the recipe here: https://www.vice.com/en_us/article/akw4m5/taiwanese-beef-noodle-soup-recipe

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Jars of tomato sauce often waste away in the back of our pantries. But a couple minutes of easy doctoring can radically improve a bland jarred red sauce. Farideh uses garlic, onion, pepper flakes, and butter to make a brand new sauce that tastes as good as homemade.

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This delicious quiche is decorated with bacon roses! Get the recipe: https://www.allrecipes.com/recipe/261481/bacon-rose-quiche/

Ingredients:
1 (9 inch) unbaked deep dish pie crust
13 slices bacon, divided
1 teaspoon butter
1 teaspoon olive oil
1 cup cremini mushrooms, sliced
1 small onion, diced
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Swiss cheese
½ cup shredded Gruyere cheese
3 green onions, thinly sliced
6 eggs
1 ½ cups heavy whipping cream
¾ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon white sugar
⅛ teaspoon ground nutmeg
⅛ teaspoon cayenne pepper

Directions:
Step 1
Preheat the oven to 450 degrees F (230 degrees C).

Step 2
Place 10 slices bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy and evenly browned, 7 to 10 minutes. Drain bacon slices on paper towels and crumble.

Step 3
Heat butter and olive oil in a same skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes.

Step 4
Sprinkle mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions into the pie crust.

Step 5
Whisk eggs slightly in a bowl; beat in cream, 3/4 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper. Pour egg mixture carefully into the pie crust.

Step 6
Thread a toothpick through 1 end of 1 of the remaining bacon slices; roll the bacon around the toothpick to form a rose shape. Repeat with the remaining bacon slices. Arrange bacon roses on top of the quiche.

Step 7
Bake in the preheated oven for 15 minutes.

Step 8
Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with aluminum foil if top is getting too brown. Let quiche rest for 10 minutes before cutting.

#bacon #quiche #baking

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Cauliflower makes a great base for this creamy, cheesy chowder! Bacon is the perfect delicious addition! Get the recipe: https://www.allrecipes.com/recipe/274206/bacon-cheddar-cauliflower-chowder/

Ingredients:
8 strips bacon
1 stalk celery, finely chopped
2 tablespoons minced fresh garlic
5 cups finely chopped cauliflower
2 tablespoons water
1 teaspoon onion powder
2 cups milk
2 cups chicken broth, divided
3 dashes hot sauce, or to taste (optional)
2 tablespoons flour
2 cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Directions:
Step 1
Cook bacon in a large skillet and over medium heat, turning occasionally, until crispy, 10 to 12 minutes. Transfer to a paper towel-lined plate with a slotted spoon, leaving bacon grease in the skillet. Crumble bacon when cool to the touch.

Step 2
Add celery and garlic to the skillet and cook in the bacon grease until celery is tender, 3 to 4 minutes. Add cauliflower, water, and onion powder; cover skillet to steam cauliflower. Cook, stirring every so often, until cauliflower is tender, about 5 minutes.

Step 3
Add milk, 1 3/4 cups chicken broth, and hot sauce. Bring to a boil.

Step 4
Meanwhile, whisk flour into the remaining chicken broth in a small bowl and drizzle into the boiling chowder. Add Cheddar cheese and 1/2 of the crumbled bacon. Stir until smooth and cheese has melted.

Step 5
Season with salt, pepper, and hot sauce. Ladle into bowls and top with remaining bacon.

#cauliflower #chowder #soup

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Our host Julian begins his journey to experience the wilderness and wonder of Japan’s breathtaking Tohoku region. In this episode, we hop onto a bullet train to leave the hustle of Tokyo for the tranquil lakes of Bandai in Fukushima Prefecture, where the landscape was forged by volcanic eruptions long ago. From there, we take a boat across the lake to reach our campsite––celebrating with BBQ and sake. Finally, we check out the seaside town of Matsushima in Miyagi Prefecture to find a world of temples, oysters, and onsens.

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Pot roast is a comfort food classic! Here’s the easy way to make it perfectly every time! Read more: https://www.allrecipes.com/article/top-tips-home-cooks-how-make-best-pot-roast/

#potroast #roast #comfortfood

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It’s another infamous ‘Pass It On’ Recipe Relay Challenge where the boys struggle to commit to their decisions. The secret dish is Paella, but do they decide on meat or seafood, or both? And will the rice be undercooked, overcooked, or just right? Watch on to see the chaos unfold!

Watch every Pass It On in chronological order…

Ready to live the ultimate foodie lifestyle?

Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook.

Check it out here: http://bit.ly/2SiD6q6

Pantry staples like canned beans, cream of mushroom soup, and many more can be made into the most delicious dinners! Read more: https://www.allrecipes.com/article/pantry-friendly-dinners-ready-in-45-minutes/

Get the recipes:
0:12 Simple Beef Stroganoff: https://www.allrecipes.com/recipe/16311/simple-beef-stroganoff/
1:41 Yummy Lemon Salmon Burgers: https://www.allrecipes.com/recipe/81506/yummy-lemon-salmon-burgers/
5:36 Tomato-Cream Sauce for Pasta: https://www.allrecipes.com/recipe/23404/tomato-cream-sauce-for-pasta/
7:05 Homemade Black Bean Veggie Burgers: https://www.allrecipes.com/recipe/85452/homemade-black-bean-veggie-burgers/
9:42 Easy Tuna Casserole: https://www.allrecipes.com/recipe/18871/easy-tuna-casserole/
11:44 Red Lentil Curry: https://www.allrecipes.com/recipe/16641/red-lentil-curry/

#pantry #dinner #canned

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