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FoodsHark, Los Angeles, CA (2026)

08/20/2023

Slow-cooked beef cheeks with shiitake mushrooms🍖🍖🍖

Ingredients:

4 x 400g beef cheeks, trimmed
1 1/2 tbs extra virgin olive oil
60g unsalted butter, chopped
1 large eschalot, thinly sliced
8 button mushrooms, thinly sliced
6 cups (1.5L) beetroot juice
1 cup (250ml) red wine
2 cups (500ml) beef stock
4 thyme sprigs
100g shiitake mushrooms
Watercress and soft herbs (such as amaranth), to serve

Directions:

-Heat a barbecue or chargrill pan to high heat. Rub the beef with the oil and season with a pinch of salt flakes and freshly ground black pepper. Cook for 3 minutes each side or until evenly charred, then transfer to a plate.

-Meanwhile, melt half the butter in a large saucepan over medium-high heat. Add the eschalot and button mushrooms, and cook, stirring occasionally, for 5 minutes or until starting to colour. Add the beetroot juice, wine, stock and thyme, and bring to the boil. Add beef and any resting juices. Reduce heat to low. Cover and gently simmer for 4 hours or until very tender.

-Reserve 1 cup (250ml) braising liquid in a bowl. Add the beef. Cover with plastic wrap and set aside.

-Bring remaining braising liquid to the boil over high heat. Reduce heat to medium and cook, stirring occasionally, for 35 minutes or until thickened and reduced by three-quarters.

-Meanwhile, melt remaining 30g butter in a frypan over medium-high heat. Add shiitake mushrooms and cook, stirring occasionally, for 3-4 minutes or until golden. Stir through 1/4 cup (60ml) reduced braising liquid until combined. Add beef and reserved braising liquid, and cook, turning once, for 3 minutes or until beef is reheated.

-Divide beef and mushrooms among serving plates. Drizzle with reduced braising liquid and serve with watercress and herbs.

08/19/2023

Chicken, lemongrass and coriander pot sticker dumplings🥟🥟🥟

-Is it any wonder that people enjoy pot sticker dumplings with their soft and crunchy dough and juicy mince filling?

Ingredients:

Dough:

2 cups plain flour

1 tsp salt

1 cup hot water

Filling:

500g Coles RSPCA Approved chicken mince

2 sticks lemongrass, white part only, finely chopped

1/2 cup finely chopped coriander leaves and stalks

2 spring onions, finely chopped

2 garlic cloves, crushed

1 tbsp white sugar

3 tbsp fish sauce

1 tsp sesame oil

Soy sauce, for serving

Directions:

-To make dough, place flour in large mixing bowl, add salt to water, stir to dissolve. Make a well in the centre of the dough, add ¾ the amount of water, stir with a fork to combine. Knead dough, add extra water if dough isn’t coming together. Knead dough for 10 minutes until dough is soft and smooth. Divide dough in half, wrap in plastic wrap and set aside until ready to use.

-To make filling, mix ingredients, then use your hands to pick up the mince and slap it into the bowl about 20 – 30 times, this develops the protein in the meat and creates a stickier and firmer texture. Do this in the kitchen sink as it can get a little messy!

-Working with half the dough at a time, divide one half of dough into small balls, roll out each ball to form a rough circle shape and about 1-2mm thin on a lightly floured surface. Use the base of a glass or large scone cutter and cut out perfect circles.

-Working with one wrapper at a time, place 1 tablespoon of filling in the centre of the wrapper, wet your fingertip and run a little water around the edge of the wrapper, close up the wrapper in a half moon shape. Pinch the edges of the wrapper with your thumb, you can cook like this or alternatively fold the sides of the wrapper onto each other to create a fan like edge, set aside and repeat with remaining wrappers. Repeat process with the other half of the dough.

-Prepare lightly oiled steamer over rapidly boiling water in saucepan or wok, steam for about 7 minutes, remove from steamer and place one side in hot frying pan with a little vegetable oil, fry for about 1 – 2 minutes. Serve with soy sauce

08/18/2023

Spicy jerk chicken and black bean bake with pineapple salad🌶️🌶️🌶️

Ingredients:

1 3/4 cups (350g) dried black beans (see note)
1/3 cup (80ml) grapeseed oil
1 tbs onion powder
1 tbs garlic powder
1 tbs ginger powder
1 tbs smoked paprika
3 tsp ground allspice
3 tsp dried thyme leaves
3 tsp cayenne pepper
3 tsp dried chilli flakes
1 tbs runny honey
4 (1.5kg) chicken marylands
2 cinnamon sticks
1L (4 cups) chicken stock
2 red onions, cut into thick wedges
Large soft tortillas, to serve
Lime wedges, to serve

PINEAPPLE SALAD:

1.3kg whole pineapple, thinly sliced into rounds
1 long green chilli, thinly sliced
1 cup mint leaves, roughly chopped
Finely grated zest of 2 large limes
Juice of 2 large limes (1/4 cup/60ml juice)

Directions:

-Place beans in a large bowl and cover with cold tap water. Cover with a tea towel and set aside at room temperature for at least 8 hours or overnight, to soak.

-Meanwhile, place oil, dried herbs and spices, honey and 2 tsp salt flakes in a 28cm x 35cm x 7cm-deep heavy-based roasting pan and stir to combine (mixture will be thick and sticky). Add chicken and turn to coat well, making sure to rub spices into the skin on all sides. Cover and chill for at least 8 hours or overnight, to marinate

-The next day, preheat oven to 200°C/180°C fan-forced. Drain beans and rinse under cold running tap water. Remove chicken from roasting pan and tip beans into pan, then stir through cinnamon sticks, stock and red onion. Place chicken pieces on top of the bean mixture, skin-side up. Cover with a piece of baking paper, then with doubled pieces of foil, and tightly seal.

-Roast for 1 hour 30 minutes or until chicken juices run clear when the thigh is pierced with a skewer, beans are tender when tested with a fork and stock has reduced by half. Uncover and roast for a further 45 minutes or until stock has reduced and thickened and chicken skin and tops of beans are crisp and blackened.

-Meanwhile, for the pineapple salad, place pineapple slices on a serving plate and sprinkle with 1 tsp salt flakes, then the chilli, mint and lime zest. Drizzle with lime juice and set aside at room temperature. When ready to serve, sprinkle with another 1 tsp salt flakes.

-Serve jerk chicken straight to the table with the pineapple salad, tortillas and lime wedges alongside.

08/16/2023

Poached pear and hazelnut crumble cake🎂🎂🎂

Ingredients:

150g unsalted butter, softened
200g caster sugar
1 1/3 cups (200g) plain flour, sifted
2 tsp baking powder
1/2 tsp freshly grated nutmeg
3 tsp ground cardamom
3 eggs, at room temperature
1/2 cup (50g) hazelnut meal
100g creme fraiche, plus extra to serve
1/4 cup (60ml) milk

POACHED PEARS:

1/4 cup (55g) caster sugar
2 cups (500ml) cranberry juice
3 tsp vanilla bean paste
6 (860g total) beurre bosc pears, peeled

HAZELNUT CRUMBLE:

50g chilled unsalted butter, chopped
1/3 cup (50g) peeled hazelnut kernels, chopped
1/4 cup (55g) caster sugar
1/3 cup (50g) plain flour

Directions:

-Preheat oven to 180°C/160°C fan-forced. Grease base and side of a 24cm round springform pan and line with baking paper.

-For the poached pears, place sugar and cranberry juice in a large saucepan over high heat and stir until the sugar dissolves and mixture comes to the boil. Add vanilla and pears, remove pan from heat, cover and stand, turning pears halfway through, for 10 minutes.

-Beat butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed, scraping down side of bowl occasionally, for 3 minutes until very pale and creamy. Sift flour, baking powder and spices into another bowl. Add 2 tbs flour mixture to butter mixture, then 1 egg, and beat on medium speed until incorporated. Add remaining eggs, one at a time, until combined. Beat in remaining flour mixture, then hazelnut meal, creme fraiche and milk until just combined and smooth (do not overmix).

-Use a slotted spoon to remove pears from poaching liquid. Return liquid to a high heat and boil for 5-7 minutes until reduced by half and slightly thickened and syrupy. Set aside until required.

-Spoon batter into prepared pan and level surface, then press pears into batter so they are arranged evenly and are standing upright

-For the hazelnut crumble, place all ingredients in a bowl and rub together using your fingertips until coarse crumbs form. Sprinkle over the cake, in and around the pears.

-Bake for 1 hour 5 minutes-1 hour 10 minutes until a skewer inserted in the centre comes out clean. If cake is browning too quickly, loosely cover with foil. Cool cake in pan on a wire rack.

-Turn cake onto a serving plate, drizzle with poaching syrup and serve with extra creme fraiche alongside.

08/15/2023

Pork sausage, bacon and bean pie🥧🥧🥧

Ingredients:

1 tbs extra virgin olive oil
2 red onions, finely chopped
200g streaky bacon, chopped
1/4 cup sage leaves, chopped
800g traditional pork sausages (such as Cumberland), casings removed
2 tbs tomato paste
2 cups (500ml) passata
1 cup (250ml) chicken stock
400g can four bean mix, rinsed, drained
1/2 cup (125ml) Worcestershire sauce
2 tsp English mustard powder
1 x 375g sheet shortcrust pastry, thawed (we used Carême brand)
1 x 375g sheet puff pastry, thawed (we used Carême brand)
1 egg, lightly beaten

Directions:

-Heat oil in a large frypan over medium heat. Add onion and bacon and cook, stirring regularly, for 8-10 minutes until onion is softened. Add sage and sausage and cook, breaking up with a wooden spoon, for 8 minutes until meat has broken down and begins to brown. Stir in tomato paste and cook, stirring, for 4 minutes or until caramelised. Stir in passata, stock, beans, Worcestershire sauce and mustard powder and bring to the boil. Reduce heat to medium-low and simmer for 15-20 minutes until sausage is tender and sauce has thickened.

-Set aside to cool. Preheat oven to 180°C. Line 2 baking trays with baking paper. Fold shortcrust pastry sheet in half and roll out to a 36cm round. Place on one prepared tray and chill for 5 minutes. Repeat with puff pastry sheet, rolling out to a 30cm round. Place on second prepared tray and chill until required.

-Line a 22cm-round, 4.5cm-deep pie dish with the shortcrust pastry, allowing excess pastry to overhang. Chill for 20 minutes, then trim pastry.

-Line pastry with baking paper and baking weights, then place on a baking tray. Bake for 20 minutes or until pastry is light golden, then remove weights and paper and bake for a further 15 minutes or until golden and dry (if pastry rises, very gently and slowly push down with a clean tea towel). Spoon cooled sausage filling into pastry shell.

-Cut a small hole in the centre of the puff pastry sheet to allow steam to escape, then gently place over the pie filling, allowing pastry to overhang by 3-4cm.

-Trim excess pastry and use to cut out leaf shapes for decoration. Using your fingers, crimp pie edges to seal. Brush pastry with egg wash. Arrange pastry leaves on top to decorate, brush again with egg wash, then sprinkle with salt flakes. Bake for 1 hour-1 hour 30 minutes until pastry is golden brown. Stand for 15 minutes before serving.

08/14/2023

Peach, tomato and mozzarella celebration salad🥗🥗

Ingredients:

3 ripe heirloom tomatoes, sliced
300g mixed small heirloom tomatoes, halved
2 ripe yellow peaches, stones removed, cut into wedges
4 long green shallots, thinly sliced
2 buffalo mozzarella, torn
1 cup basil leaves

DRESSING:

100ml extra virgin olive oil
1/4 cup (60ml) red wine vinegar
1/2 tsp runny honey
1 small garlic clove, crushed

Directions"

-For the dressing, whisk all the ingredients together in a small bowl. Season.

-Place tomatoes in a bowl and season with salt flakes. Arrange the tomato, peach and shallot on a large serving platter with mozzarella and basil. Season, drizzle with dressing and serve.

08/13/2023

Steamed fish with ginger five spice broth🐟🐟

-A zesty seafood dish ideal for a springtime lunch.

Ingredients:

4 x 150g boneless, skinless kingfish fillets
1 tsp sesame oil
1 tbs each lemon juice & fish sauce
2 small inner cabbage leaves, trimmed to fit in steamer basket
1 bunch broccolini, trimmed
2 long green shallots, thinly sliced
Freshly ground white pepper, to serve
100g sunflower sprouts (substitute bean sprouts)

GINGER FIVE SPICE BROTH"

2cm piece (10g) ginger, sliced into matchsticks
1/2 tsp sesame oil
1/4 tsp five spice powder
2 tsp each organic ghee & fish sauce

Directions:

-For the broth place all ingredients with 1 cup (250ml) water into a small saucepan and slowly bring to the boil over a medium heat. Reduce heat to low and simmer, uncovered, for 3-4 minutes. Keep warm until ready to use.

-Place the kingfish in a shallow non-reactive bowl. Add sesame oil, lemon juice and fish sauce, and mix to combine. Toss to coat both sides of the fish.

-Line a large bamboo steamer with the cabbage leaves. Place the drained marinated fillets onto the cabbage leaves and arrange the broccolini around the outside of the fillets. Place the steamer over a large pan or wok of simmering water, cover and steam fish over a medium-high heat for 5-6 minutes until the fish and broccolini are tender.

-Serve the fish on cabbage leaves, topped with shredded ginger strained from the broth, long green shallot and sprinkle with white pepper. Scatter the broccolini and sprouts on top and serve with the hot ginger five spice broth.

08/12/2023

Tomato and sweet potato soup🥣🥣

-A cup of deliciousness like this tomato and sweet potato soup, which is done in under an hour and is just overflowing with flavor, is hard to resist.

Ingredients:

1 tbsp olive oil

1 brown onion, coarsely chopped

2 celery sticks, coarsely chopped

2 garlic cloves, crushed

1kg gold sweet potato, peeled, cut into 2cm pieces

700g btl Leggo’s Passata with Italian Herbs

4 cups (1L) vegetable or chicken stock

4 slices prosciutto

1/2 cup (120g) sour cream

Oregano leaves, to serve

Extra virgin olive oil, to drizzle

Toasted baguette slices, to serve

Directions:

-Heat olive oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring occasionally, for 5 mins or until onion softens. Add garlic. Cook, stirring, for 1 min or until aromatic.

-Stir in sweet potato, Leggo’s Passata with Italian Herbs and stock. Cover. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15-20 mins or until the sweet potato is soft. Remove from heat.

-Preheat grill on medium-high. Line a baking tray with foil. Spray with olive oil spray. Arrange the prosciutto on prepared tray. Spray with oil. Cook under the grill for 2 mins each side or until golden brown.

-Use a stick blender to carefully blend the soup until smooth (if it’s too thick, add a little more stock or water). Divide among serving bowls. Tear prosciutto into large pieces. Top soup with sour cream, prosciutto and oregano. Drizzle with extra virgin olive oil. Season. Serve with the toast.

08/11/2023

Creamy leek and mushroom pasta🍝🍝🍝

-The whole family will adore this easy recipe for creamy mushroom pasta that is vegetarian. added more vegetables and a healthier blue cheese and cream sauce on top.

Ingredients:

250g farfalle pasta

1 bunch asparagus, ends trimmed, cut into 2cm pieces

1 tbsp olive oil

2 leeks, pale section only, thickly sliced

1 garlic clove, crushed

200g brown cup mushrooms, sliced

3/4 cup (185ml) light thickened cream

100g blue cheese, crumbled

1/2 cup (50g) walnuts, toasted, coarsely chopped

60g pkt Coles Australian Baby Rocket

Directions:

-Cook the pasta in a large saucepan of boiling water following packet directions or until al dente, adding the asparagus for the last 1 min of cooking. Drain well, reserving ½ cup (125ml) of the cooking liquid.

-Meanwhile, heat half the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 3 mins or until leek just softens. Transfer to a bowl.

-Add the remaining oil to the pan. Increase heat to medium-high. Add the mushroom and cook, stirring, for 5 mins or until tender. Return leek to the pan. Add the cream, half the blue cheese and the reserved cooking water. Cook for 1-2 mins or until mixture comes to a simmer. Add the pasta, walnut and rocket. Toss to combine.

-Divide the pasta mixture among serving bowls. Season. Sprinkle with remaining blue cheese.

08/10/2023

Beef burgers with spinach and fetta🍔🍔🍔

-This recipe, which is bursting with flavor, is ideal for quelling cravings for corner-shop burgers.

Ingredients:

500g frozen French fries

500g Coles Graze Grass Fed Beef Burgers

4 Coles Bakery Sourdough Lunch Rolls, split

200g Black Swan Baby Spinach & Fetta Dip

60g pkt Coles Australian Baby Spinach

Directions:

-Preheat oven to 220°C. Line a baking tray with baking paper. Arrange French fries in a single layer over the lined tray and bake, turning occasionally, for 15 mins or until golden brown and crisp.

-Meanwhile, heat a large non-stick frying pan over medium heat. Cook the burger patties for 4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.

-Spread the roll bases with half the dip. Top with the burger patties and spinach. Cover with tops of rolls. Serve with French fries and remaining dip.

08/10/2023

Slow cooker Korean beef

-Who needs takeout when you can make delicious slow cooker Korean beef in just ten minutes? Get all of your ingredients ready, then sit back and watch the slow cooker do its magic. The sweet and savory flavors of the onion, garlic, ginger, and bulgogi sauce (which can be bought in the Asian area of the grocery store) make the beef melt in your mouth with every bite. The addition of toasted sesame seeds on top and the sauce's smokey overtones infusing into the meat demonstrate how straightforward it is to develop a complex flavor profile using such basic components. The beef mixture is ideal for having because it can be kept in the refrigerator in an airtight container for up to three days.

Ingredients:

1kg beef chuck steak, cut into 3cm pieces

1 brown onion, finely chopped

2 garlic cloves, finely chopped

5cm piece ginger, grated

2 x 240g jars bulgogi sauce and marinade

1 tbsp cornflour

2 green shallots, thinly sliced diagonally

Toasted sesame seeds, to serve

Steamed rice, to serve

Directions:

-Combine the beef, onion, garlic, ginger and bulgogi sauce in a slow cooker. Cover and cook on HIGH for 3 hours 30 minutes or until beef is almost tender.

-Place the cornflour and 1 tsp water in a small bowl and stir to combine. Stir into beef mixture and cook, covered, for 30 minutes or until sauce has thickened and beef is tender.

-Top beef with shallots and sesame seeds and serve with steamed rice.

07/08/2023

Buffalo Cauliflower Baked Mac and Cheese

Ingredients
7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 medium head cauliflower, cut into florets (about 4 cups)
1 pound elbow macaroni
2 stalks celery, finely chopped

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