Country Comfort Plates

Country Comfort Plates this is my own facecam videos and all content is my own content

15/09/2026
BBQ ribs with baked beans, slaw and cornbread 🔥🔥🔥🔥 would y’all finish this whole plate? 😋
17/08/2026

BBQ ribs with baked beans, slaw and cornbread 🔥🔥🔥🔥 would y’all finish this whole plate? 😋

Fried chicken with mashed potatoes & gravy, greens and mac & cheese 🔥🔥🔥 some good eating right here 😋
17/08/2026

Fried chicken with mashed potatoes & gravy, greens and mac & cheese 🔥🔥🔥 some good eating right here 😋

Blackened salmon with sausage rice, green beans and corn 🔥🔥🔥 simple and GOOD 😋
17/08/2026

Blackened salmon with sausage rice, green beans and corn 🔥🔥🔥 simple and GOOD 😋

Steak bites and garlic butter lobster with mac & cheese and broccoli 🔥🔥🔥 which one you eating first? 🤤
17/08/2026

Steak bites and garlic butter lobster with mac & cheese and broccoli 🔥🔥🔥 which one you eating first? 🤤

Spicy Cajun shrimp pasta with buttery garlic bread 🔥🔥🔥🔥 this pasta was hitting 🤤
17/08/2026

Spicy Cajun shrimp pasta with buttery garlic bread 🔥🔥🔥🔥 this pasta was hitting 🤤

KOFTA PLATEhealthy-ish dinner!!inspired by the georgian restaurant UGRUZINA that i can’t visit so i figured i’d try and ...
16/08/2026

KOFTA PLATE
healthy-ish dinner!!

inspired by the georgian restaurant UGRUZINA that i can’t visit so i figured i’d try and make it myself

beef kofta with sumac onions, quinoa, blistered jalapeños and yogurt topped with a chili paste i made with thai chilis

Be honest is this too raw for you?
16/08/2026

Be honest is this too raw for you?

Harissa spiced lamb 🐑Harissa lamb - Mustard mash - Beetroot puree - Roasted carrots & broccoli - Pickled candy beets - L...
16/08/2026

Harissa spiced lamb 🐑
Harissa lamb - Mustard mash - Beetroot puree - Roasted carrots & broccoli - Pickled candy beets - Lamb & port jus

[Homemade] Nordic fish soup with cod, mussels and langoustine brothPan-seared cod, mussels and crab-and-shrimp cakes in ...
16/08/2026

[Homemade] Nordic fish soup with cod, mussels and langoustine broth
Pan-seared cod, mussels and crab-and-shrimp cakes in a creamy saffron and fennel soup. The broth is made from roasted langoustine shells, reduced white wine and cognac, then finished with cream, lemon and dill oil.

A lot of people asked for the recipe, so here is my method. I normally make this in restaurant-sized batches and season by taste, so this is the technique rather than an exact gram-by-gram recipe.
Shellfish stock
I use equal parts langoustine and lobster shells. Toss them lightly with olive oil and roast at 220°C / 425°F for 20 minutes.
Remove the tray, spread tomato paste over the shells, and roast for another 20 minutes.
Transfer everything to a pot and cover with cold water. Add leek, celery , white onion, carrot and fennel. Bring it slowly to a bare simmer and avoid a rolling boil, which can make the stock cloudy and extract harsher flavours from the shells.
do not blend the shells; the stock is already intensely flavoured.
The soup
Slowly sauté carrot, fennel, leek, white onion and celery until completely soft.
Add tomato paste and cook it properly until the raw acidity disappears and it becomes darker and sweeter.
Add cognac. Either flambé it or allow the alcohol to evaporate completely. Add white wine and reduce slightly.
Bloom the saffron in hot water for about 10 minutes, then add it to the vegetables.
Pour in the prepared shellfish stock and cook very gently for another 50–60 minutes.
When the vegetables are completely soft, add a handful of cooked rice and blend everything until very smooth. Only the vegetables and rice are blended — never the shells.
Return the soup to low heat and finish with cream, fresh lemon juice, cayenne pepper and salt.
I serve it with pan-seared cod, mussels, crab-and-shrimp cakes and dill oil.
If anyone wants it, I can also write out the crab-and-shrimp cake recipe separately.

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Pom Prap, Krung Thep
Pom Prap
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