Hen’s Eats

Birthday catering this past weekend for @achhib @diet_paratha 🤍 🎉. Great vibes, great people, great food and first collaboration with @ronnys_og & @hens.eats princetimu. #instafood #bbq #explore #reels

Welcome to Hen’s Eats & Sips. #phoneseatfirst #cookswithcuzzy

Hit me up to make a recipe or have a scroll and try making one of my dishes. Check out my natural wine recs, if you fancy a virtuous consumption 🍷 #phoneseatfirst #cookswithcuzzy

We’re a month into our Sunday Deli club and while more of you have been catching onto it being the best new way to spend your Sundays, we feel it’s now time to add a little spice to the mix. Introducing the first of our many deli collabs… THE MARQUEE MOON DELI X RONNYS_OG & HENS.EATS Sunday 15 June Our top chef Huri’s invited a couple of food heads you’re gonna want to know about. Ronny and Hendrix are two mates who’ve been making waves across London with their flavour-packed, no-rules approach to cooking inspired by their Samoan and Māori roots. Ronny brings bold, hearty dishes and a proper “feed the people” energy while Hendrix adds those refined little touches: fresh, modern Mediterranean plates that still feel like a hug. Together, they’ve thrown everything from backyard cook-ups to late-night supper clubs, always putting flavour, fun and community front and centre and next Sunday, they’re bringing that same energy to The Marquee for a one-off sandwich drop. Sit tight as next week, we reveal more tasty details on the sandwiches themselves but for now, head to the link to secure your spot!

Always a pleasure cooking with my brother @hens.eats 🫶🏽

Recipe testing 🫡 #homecooking #easyrecipes #cookingvlog #collaborationcooking #londonsummer

〰️ Steak Frites w ‘special sauce’ 〰️ Craving this for a while. Steak, sauce, crispy fries and gem lettuce with dill to finish it off. Step 1 - make the Sauce Instead of the classic aioli or bernaise (which are easy to make), decided to use a friends sauce recipe she found on YouTube. This ‘gentleman’ is legit. A sauce - 20 years in the making. Sauce - https://youtu.be/XUl6OCL1UMg?si=DiBnOej7_e4oDDgv Ingredients Sauce Broken down from video, can’t find recipe anywhere else - means it’s special - Tbsp tarragon chopped - Punch parsley - Two basil leaves - Two sage leaves - Tsp nutmeg - 1 shallot finely chopped - Five walnut halves - 250g butter 😃 - 10 small capers - 5 anchovy fillets - Tsp Worcester - Tsp mustard - Egg yolk Step 2 - make the Frites We did an alternative healthy option, which in my opinion is better and tastier Ingredients: - Russet Potatoes - Lots of olive oil - Flakey Salt - Old Bay seasoning - Slap ya mama seasoning or alternative - Chicken salt - Turmeric - Corn flour How to: - Peel potatoes and slice into French fries Parboil potatoes and drain into Colander - Leave potatoes in colander and add all seasonings and corn flour - Shake colander so the seasoning is evenly distributed - Generously add olive oil and put on tray lined with baking paper - Cook in oven at 180 until crispy Step 3 - Cook steaks to liking, season, plate up. Thanks to the local @meatlondon for the bavette Step 4 - Dig in! Serves 3-4

〰️ Chilli Caramel Miso Cabbage 〰️ Cabbage is one of the most underrated vegetables. I was lucky enough to use a jar of ‘Chilli Caramel with Lime’ I got from @the_merchant_princess an art/food studio in Ireland, Kinsale. You can make your own caramel, or use without and just add butter, lime chilli and miso to make a dope sauce. Great on its own or a side dish! I’d eat this all day. Ingredients - 60g softened butter - 30g miso paste - Tbsp caramel chilli - Tsp honey - 1 hispi, or sweatheart cabbage cut in half or 4 wedges - Salt to taste How to - Pre heat oven to 200 degrees - Cut cabbage, season with olive oil and salt - Heat skillet with oil until slightly smoking, cook cabbage core down until charred, around 10 minutes (be carful not to overcook or burn) - Mix together butter, miso, chilli, caramel honey and salt until you form a sauce thick enough to coat each wedge - Spoon and brush each wedge with the sauce, then roast for 5-10 minutes and baste remaining sauce - Serve with sauce Dig in! Serves 2

〰️ Lime Thai Chicken 〰️ What makes it Thai? Peanuts and the extra lime juice. Thighs coated in soy, baked then pan fried to char for texture. Pair with rice, baked or fresh veg for a meal. Or finish off w this peanut sauce for a treat on its own. Ingredients Chicken - 4-6 boneless, skinless thighs - Olive oil, salt - 2-3 tbsp dark soy Sauce - 1/2 cup crunchy or smooth peanut butter - tsp ground ginger - tbsp white wine vinegar - tbsp maple syrup or honey - 1/2 lime juice for less (to taste) - tsp sesame oil - Warm water Crushed peanuts How to: - Pre-heat oven to 200 - Place the chicken in a small baking pan and drizzle in olive oil and soy sauce, salt and turn to coat - Bake the chicken for 10-15 minutes, turning halfway - While chicken is baking, mix together peanut sauce ingredients - Once chicken is done, pan fry until charged on high heat - Sprinkle over peanuts and more lime juice Dig in! Serves 1-2.

Virgo szn. Had the pleasure of living like Queens and Kings at Ladyham Hall for my birthday. Huge thank you to the legend - Sean Zurek, aka @papazufood for curating and delivering an incredible Asian fusion menu! Lunch and dinner. Paired with 12 bottles of @chinchin down in 1 hour 😂 made it a truly al fresco experience in the countryside, followed by a wild dinner. Thanks to his catering team, Amanda and the chaps. Shot bro! I’m glad the scales were found in the end … 😉

〰️ Spicy tomato and prosciutto bucatini 〰️ I cooked this in Greece in under 20 mins! If you’re looking for a quick, simple and tasty summer pasta, I got you! To add a different texture, I grated tomatoes added olive oil and salt. Adding this on top with cheese was perfecto. Ingredients - 350 grams of bucatini pasta - 4 chopped garlic cloves - 1 can chopped tomatoes - 1 red chilli or 3-4 tbsp cayenne pepper (they didn’t have chilli on the Island) but either work - Mini bottle of red wine (or 1 glass) - 2 x large red tomatoes (grated) - 1 x peck of prosciutto + a pack of Smokey bacon - 1 x chopped red or white onion - Lots of Olive oil, Salt, Pepper - 1-2 cups of Pecorino grated - Grated parm (they didn’t have normal cheese, so I used and grated up some Gouda) - Grab a pan, use a splash of olive oil and crisp the prosciutto and Smokey bacon (usually 10 mins). Set aside. - Make the sauce using fat from the meat. Sauté onions for 8-10 mins, then add garlic and crisp on high for 2 mins. Add chilli or cayenne pepper to form a slight paste for 1-2 mins. Stir in chopped tomatoes, red wine until sauce thickens and flavours combine, reduce sauce by half and simmer for 20-25 mins. Season to taste. - Grate tomatoes using a cheese grater into a shallow bowl. Add 3 tbsp olive oil and salt to taste. - Bring a pot of water to boil, add loads of salt and 2 tbsp or olive oil to prevent pasta from sticking. Cook pasta to packet directions. Drain well into colander. Reserve 1 cup of pasta water - Pour pasta into sauce mixture with 1/2 cup of pasta water, stir. Add remaining 1/2 cup. - Stir in pecorino, dress with olive oil, salt, pepper, plate up with grated parm - Add grated tomato mixture and serve My sister and I made a cucumber salad to accompany pasta, bread would work well! Dig in! Serves 3-4

〰️ Meatball Marinara toastie w Pesto dip & Parm 〰️ The winner of the Toastie off, my dear friend Emily. Beef and Ham lost. Here’s the recipe for you. Sub off coming soon ish. 🥇 Ingredients 1 Tbsp extra virgin olive oil 2 cloves garlic minced 1 can of tomatoes 1 Tbsp dried oregano Salt & Pepper Fresh basil Dank sausages (pref the herby variety) 1 Tbsp Cooking Oil Toastie White Bread Spreadable butter Grated mozzarella and cheddar blend Mini mozzarella balls cut into halves Parmigiano-Reggiano finely grated Pesto Dip (Not essential but a nice dip) 1 cups fresh basil leaves 1/4 cup freshly grated Parmigiano-Reggiano 1/4 cup extra virgin olive oil 1/4 cup pine nuts 2 cloves garlic minced Salt and pepper to taste TOASTIE METHOD Take sausage out of the casing and roll into mini meatballs. Place a fry pan over medium heat and add 1 Tbsp of cooking oil. Once hot add mini meatballs and cook until golden brown. Once cooked, take off the heat. Place a saucepan over medium heat and add olive oil. Once the oil is hot, add minced garlic and stir 1 min, or until fragrant. Stir in crushed tomatoes, oregano, salt and pepper. Bring to a light boil then reduce heat and simmer. Stir in 1 Tbsp chopped fresh basil and add meatballs and take off heat. Butter slices of bread and place a slice into a toastie machine. Add grated mozzarella and cheddar blend, spoon on meatball marinara mixture and place halved mini mozzarella balls. Place other buttered slice of bread on top and close toastie machine and cook until crispy. Once cooked, plate up and grate Parmigiano-Reggiano on top and serve with pesto. You are welcome. PESTO METHOD Place the basil leaves and pine nuts into a food processor and pulse. Add the garlic and Parmesan and pulse several times more. Add olive oil and continue to pulse Season with salt and pepper to taste.