MOB Kitchen USA

18/08/2020

Curried Chickpea Stuffed Potato.
One of the all time MOB favorites. You have to give it a go.
Tune by Rayowa
Full recipe below. All we assume you have is Salt, Pepper, Olive and Vegetable Oil.


Ingredients:
4 Sweet Potatoes
3 Tbsp Curry Powder
4 Shallots
3x15.5 Oz Garbanzo Beans
12 Oz Coconut Yogurt
9 Cups of Spinach
Bunch of Cilantro
1 Lime
1 Tbsp Ginger Root (K**b of)
2 Cloves of Garlic
3 Tbsp Pomegranate
Salt
Pepper
Vegetable Oil
Olive Oil

Method:
1. Preheat your oven to 180°C/350°F.
2. Place the sweet potatoes on a baking tray and drizzle with olive oil. Season them with a good amount of salt, pepper and 1 tbsp of curry powder. Rub the curry powder into the sweet potatoes and bake in the oven for 1 hour.
3. Finely slice the shallots and fry them in enough vegetable oil to cover and then cook until golden and crispy. Remove these from the pan, drain the excess oil and sprinkle a pinch of salt.
4. In another pan heat a drizzle of olive oil and add the ginger, garlic and 2 tbsp of curry powder to create a paste. Add the garbanzo beans and give them a stir to coat. Next, add the coconut yogurt, a large handful of spinach and the finely chopped cilantro (saving some for garnish). Squeeze in the juice from the whole lime and season to taste. Cook for about 3 minutes, stirring often.
5. Once the garbanzo sauce has been made, cut the baked sweet potatoes in half and generously fill them with the mixture. Sprinkle the remaining cilantro and a handful of pomegranate seeds on top. Finally, add a dollop of yogurt and the crispy shallots then repeat for your MOB. Tuck into this delicious dish! Enjoy!

17/08/2020

Curried Chickpea Stuffed Potato.
The softest sweet potatoes loaded with spiced curried chickpeas, a dollop of coconut yogurt, the crispiest shallots and scattering of pomegranate. It’s a winner.
Full video coming tomorrow.

13/08/2020

Comment your wildest kitchen necessity below👇

11/08/2020

Salmon Fried Rice.
Take your canned salmon to the ultimate level with the iconic fried rice.
Full video coming tomorrow.

10/08/2020

The Ultimate Lemon Hack.
So many lemons are wasted when they are sliced in half for their juice. How many times have you found an old lemon half lying in the fridge? There is such a simple solution to avoid it being chucked in the bin every time.
Just poke a hole in the top and squeeze out the juice you need - we used a chopstick, but you can use anything. Then you can place the whole lemon back in the fridge and use it at a later date. This is the best way to keep your lemons fresh after using them. Get on it MOB.

08/08/2020

Garlic, Tomato, and Basil Baked Eggs.
The combination of crunchy garlic croutons dipped in perfectly cooked eggs, with a sweet and fresh tomato sauce is unlike anything the MOB has tasted.
Full video coming tomorrow.

06/08/2020

Bougie Ice Cubes.
This is a great way to use use any leftover herbage from a recipe. This works with any leftover mint, basil, thyme, rosemary etc. Just whack the leaves in an ice tray, cover with water and place in the freezer.
Once you take them out, you’ll be left with beautifully flavored ice cubes which are great in all drinks... it makes a normal glass of water taste delicious, a great addition to a tonic or soda cocktail and especially tasty in a G&T. And you’re not wasting anything. Absolutely genius.

05/08/2020

Who are you saving MOB? Comment below👇

05/08/2020

MOB’s Brick Chicken.
With a fresh chimichurri dressing. Slather that herby goodness all over the chicken and potatoes. Get on it MOB.
Full video coming tomorrow.

04/08/2020

Follow for the freshest and most affordable recipes. All feeding 4 people for under $20. This one is our Parma Ham Carbonara, a twist on a classic... check out the full recipe on our page.

03/08/2020

Zucchini Fries.
Introducing the crispy delight. Who knew fries could be healthy? You won’t be feeling guilty after trying these crispy delights.
Tune by B***y and the Bass
Full recipe below. All we assume you have is Salt, Pepper and Vegetable Oil.


Ingredients:
1 Bulb of Garlic
7 Tbsps Mayonnaise
7 Tbsps Plain Yogurt
Bunch of Mint
3 Tsp Chipotle Paste
1 Cup All Purpose Flour
5 Fl oz Chilled Soda Water
2 Zucchinis
Salt
Pepper
Vegetable Oil (Enough to fill the frying pan)

Method:
1. Preheat your oven to 350°F.
2. To make your garlic aioli dip, start by wrapping your garlic up in foil and placing it into the oven for 35 minutes. Meanwhile, add your mayo to a small bowl.
3. Once the garlic is roasted, squeeze out the garlic using the back of a spoon so you are left with the roasted garlic cloves. Run a knife over the top to get rid of any lumps and add this to your mayo. Add a sprinkle of salt and pepper and mix well.
4. For your chipotle dip, pour your yogurt into a bowl, add a sprinkle of salt and crack some pepper over the top. Thinly chop up your mint, adding three quarters of it to the yoghurt. Mix together. Add your chipotle paste to the top and skim your teaspoon over the top to get a swirly effect.
5. Fry time. Take a frying pan and heat your vegetable oil, until it is bubbling. While it’s heating up, into a bowl, add your flour and soda water and mix together thoroughly until it is a nice smooth batter.
6. Take your zucchini and chop them up into small rectangles. Take each piece and coat it in the flour and soda water mixture. Once the oil is ready, add your coated zucchinis to the pan and fry until golden brown.
7. Once the zucchini fries are cooked, take them out of the pan and serve with the remaining chopped mint and a sprinkling of salt. Dip the fries into those tasty dips and enjoy.

02/08/2020

Zucchini Fries.
The batter is so crispy. The zucchini is so soft. This is the ultimate fry down. Give it a go MOB.
Full video coming tomorrow.

01/08/2020

ALERT. We are loving all the entries so far, and are now officially starting our weekly challenges. ⁠
⁠
For those who are not familiar with the competition, it’s a chance to pick up your knife and cook one of MOBs recipes. Our aim is to get the MOB cooking.⁠
⁠
To win: Upload a MOB recipe recreation to your instagram story/feed. Tag us and we will post the top two dishes on our story and have you vote for the best one. Running every Monday, Wednesday, and Friday. So get tagging MOB.

30/07/2020

Salt and Pepper Tofu.
Tofu, the tasty delight. It’s an absolute classic. Once you’ve tried this method, you’ll yearn to make it again.
Full video coming tomorrow.

30/07/2020

What’s your ultimate flavor MOB? Comment below👇

30/07/2020

LAST DAY TO ENTER: - competition closed. YOU ARE THE WINNER. One for the TAKE OUT MOB. has teamed up with to bring you this years ultimate takeout giveaway - $1000 in UBER EATS credit.
To enter and win this legendary gift card, do the following:
1. Tag a friend who’d love to win this. Each new tag counts as a new entry so go wilddddd.
2. Follow us on insta: mobkitchenusa https://www.instagram.com/mobkitchenusa/
Winner announced Friday. Good luck everyone! Must be in U.S.A. to win.

29/07/2020

5-Minute Ice Cream 3-Ways.⁠
Fuss-free ice cream using fresh, juicy frozen fruit. One for the heat. Strawberry & Mint. Blackberry & Rosemary. Raspberry & Lime. So easy. So delicious. The perfect little treat (and it has fruit so it must be healthy).⁠
Full recipe below. ⁠
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Ingredients & Method:⁠
⁠
Strawberry & Mint.⁠
14 Oz Frozen Strawberries⁠
1 Cup Full Fat Yogurt⁠
1 Tbsp Maple Syrup⁠
Handful of Mint Leaves⁠
⁠
First place the yogurt, maple syrup, and mint into your blender or food processor. Then add the strawberries, and blend for a couple of minutes. The berries may need some encouragement to blend properly, in which case turn off your machine and poke the mixture around with a wooden spoon. Alternatively, wait a couple of minutes until they’ve softened.⁠
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Blackberry & Rosemary.⁠
1 Cup Creme Fraiche⁠
14 Oz Frozen Blackberries⁠
1 Tbsp Honey⁠
1 Tsp Rosemary Leaves⁠
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First add the chopped rosemary, creme fraiche, and honey to the blender or food processor. Then add the blackberries and mix. If the whole thing doesn’t blend properly, turn the machine off and poke the mixture around or wait until the berries have softened. If you like, toast a handful of pumpkin seeds in a frying pan and toss them on top.⁠
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Raspberry & Lime.⁠
1 Cup Full Fat Yogurt⁠
14 Oz Frozen Raspberries⁠
1 Lime ⁠
1 Tbsp Honey⁠
⁠
First add the yogurt, lime juice, and honey to your blender or food processor. Then add the raspberries and blend until the mixture is thick and creamy. If you have any difficulty blending the mixture, turn off the machine and poke it around with a wooden spoon, or wait a couple of minutes until the berries have softened.⁠

27/07/2020

3 Buck Pasta.
A quick, easy and delicious take on an Italian classic for only $3… All you need is chilli, parsley, and garlic. Go on MOB.
Full video coming tomorrow.

25/07/2020

Smoked Salmon Rösti. Taking your brunch to the highest levels.
Tune by Luke La Volpe
Full recipe below. All we assume you have is Salt, Pepper and Olive Oil.

Ingredients:
4 Oz Smoked Salmon
4 Eggs
2 Medium Potatoes
5 Shallots
1 Tsp Horseradish
1 Tbsp Cider Vinegar
Handful of Chives

Method:
1. Grate the potatoes and squeeze out as much liquid as possible to make them nice and dry for frying. We used a tea towel to squeeze out the juice, but you can use anything you like.
2. Place the dry potato gratings into a bowl and season with salt and pepper.
3. Dice your shallots and add them to the bowl with a tablespoon of horseradish (if you cant find horseradish, sourcream is a great alternative) along with a drizzle of olive oil.
4. Toss this all together, then take a handful of the grated potato and form a thin potato patty. Repeat until you have run out of the mixture.
5. Heat a large glug of oil in a pan (enough to cover the base) and when it's hot, drop in your rösti’s and let them fry until golden brown and crispy on either side.
6. Meanwhile, poach an egg. For the perfect egg, boil a pan of water and add your cider vinegar to it. With a fork or whisk, create a whirlpool of water and crack the egg into the edge (not the centre). With your fork fold the white over the yolk and the egg should form a nice little ball. Leave it for 3 minutes then remove. If the white still looks wobbly continue to cook for 30 seconds, and if it's firm remove.
7. Time to plate up! Pile up four röstis onto a plate along with your delicious salmon and poached egg on top.
8. Chop up some chives and scatter over with a season of salt and pepper. Repeat for the whole MOB then tuck in!

24/07/2020

Smoked Salmon Röstis.
Topped with smokey salmon goodness and an oozy dripping poached egg. Leaves you wanting more. It’s brunch time. So crispy. So easy. So delicious. Full video coming tomorrow.

24/07/2020

- competition closed. YOU ARE THE WINNER. One for the TAKE OUT MOB. has teamed up with to bring you this years ultimate takeout giveaway - $1000 in UBER EATS credit.
To enter and win this legendary gift card, do the following:
1. Tag a friend who’d love to win this. Each new tag counts as a new entry so go wilddddd.
2. Follow us on insta: mobkitchenusa https://www.instagram.com/mobkitchenusa/
Winner announced Friday. Good luck everyone! Must be in U.S.A. to win.

21/07/2020

Vegan Mac & Cheese
Can I tell you a vegan joke? I promise it won’t be cheesy (awkward laughter starts).
This may be the coolest Mac and Cheese out there. The crunchy rosemary and breadcrumb topping is everything. Full video coming tomorrow.

18/07/2020

Veggie Egg Fried Rice.
I think we as the MOB can safely assume this is an absolute EGGcelent dish. Let’s be honest it’s also veggietastic, making it a double whammmmy. Seriously through, it is indeed a good and healthy one. Full video coming tomorrow.

16/07/2020

15/07/2020

Parmesan Cheese Chicken Salad.
This may be the most romantic salad you’ve ever tasted. With the sexy dressing slathered all over that veg. Its tangy, cheesy, salty and, above all, super fresh, just like you, right?
Full video tomorrow.

12/07/2020

Prosciutto Carbonara.
Take your carbonara to the next level. Prosciutto, also known as the fancy ham, is the ultimate ingredient. The dish is sooo damn cheesy which makes everything that much better.
Full video coming tomorrow.

10/07/2020

Calling all musicians. Part of the MOB culture is to bring music and food together. If any of you out there are making music and wish to share it with the MOB, we would love to incorporate your songs into our food videos. Tag us or DM us if you are interested and we can work with you to get your content out there. Can’t wait to see what MOB has to offer. Happy weekend and remember to get your cook on.

10/07/2020

ALERT. We are loving all the entries so far, and are now officially starting our weekly challenges.

For those who are not familiar with the competition, it’s a chance to pick up your knife and cook one of MOBs recipes. Our aim is to get the MOB cooking.

To win: Upload a MOB recipe recreation to your instagram story/feed. Tag us and we will post the top two dishes on our story and have you vote for the best one. Running every Monday, Wednesday, and Friday. So get tagging MOB.

09/07/2020

Sticky Teriyaki Garlic Chicken.⁠
The stickiest chicken around. We guarantee they are finger licking good. ⁠You won't want to waste napkins.
Full video coming tomorrow.⁠
⁠

07/07/2020

Eggplant and Ricotta Pasta.
The trick with this bad boi is to get your hands dirty when handling the eggplant. Make sure to massage in the salt and oil when its time. Only then can you taste the love. The perfect summer dish for all you pasta nerds. Tune by
Full recipe below. All we assume you have is Salt, Pepper and Olive Oil.


Ingredients:
2 Eggplants
6 Cloves of Garlic
29 Oz Peeled Plum Tomatoes in Juice
Bunch of Basil
1 Lb Fusilli
8.5 Oz Ricotta Cheese

Method:
1. Preheat the oven to 428°F.
2. Dice your eggplant into cubes, roughly 2cm wide. Add the eggplant to a large bowl and sprinkle 4 big pinches of salt over the top. Mix the salt through the eggplant and leave for 20 minutes.
3. Once 20 minutes is up, add the eggplant to a colander and rinse to remove the salt. Drain the eggplant and add it back into the bowl, patting dry with kitchen roll to remove any excess water.
4. Scatter the eggplant onto two trays, ensuring the pieces are well spread out. Drizzle a generous amount of olive oil on top and mix it into the eggplant. Whack in the oven for 20 minutes, turning occasionally. Roast until soft and caramelised.
5. Meanwhile, make the sauce. Add a big glug of olive oil to a pan on medium heat. Finely slice your garlic, add it to the pan and sauté for 3 minutes. Drain and roughly chop your tomatoes before adding to the pan. Mix to combine the tomatoes and garlic and cook for 10 minutes, stirring often.
6. Finely chop a handful of basil, saving a handful for later. Add one handful to the pan and stir through the sauce. Season with a pinch of salt and pepper and cook on a low heat for 15 minutes.
7. Get your pasta on and salt the water.
8. Once the eggplant has finished, add to the sauce and stir through. Add the pasta to the sauce and give it a big mix. Season to taste.
9. Serve the pasta with 3 tsp of ricotta, a drizzle of olive oil, a good grind of pepper and a sprinkle of basil. Dig in! Buon appetito!