Conor Curran
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- Conor Curran
🇬🇷 Foodie •🏳️🌈 Q***r •🍸Booze •🕺Travel •
🍇 CURRENTLY… Easter Recipes☀️
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🌿SPANAKOPITA POCKETS🌿 These juicy little numbers are such a great entertaining idea if you have people coming over but don’t want to buy store bought (and under filled) spanakopita triangles. Using puff pastry gives the pockets a chance to explode in the oven in size and really give you a solid amount of area to fill because of its structure. For the amount of effort to result, these are so easy and dreamy. Recipe as always, is below. Preheat oven to 190 degrees Celsius Makes 8 1 leek (washed and thinly sliced) 1 bunch spring onion (thingy sliced) 2 tbl dried mint 1 bunch spinach (washed and just leaves) 150gm feta cheese 2 sheets puff pastry 1 egg (whisked) 1/4 cup sesame seeds Salt EVOO Place large deep pan on medium high heat with some olive oil. Bring to heat and add in your leek. Start sweating your needs down for at least five minutes with some salt, adding in water if needed to make sure they don’t colour. Add five minutes add in spring onion and mint and sweat for 2 more minutes. Then add spinach and raise heat to high for 10 seconds before turning heat off completely. Moving the spinach around, allow it to gently wilt with residual heat (this will take some time, be patient). Once spinach is wilted add in your crumbled feta, and stir through to allow it coat and bring your mixture together. Season with salt to taste. Line two baking tray with baking paper. Quarter up to sheets of puff pastry, place on baking paper and fill them in the middle with your mixture. Pull one corner to the other and press down with your thumbs, removing all the air from the inside as you work your way around. Cross hatch some lines with a fork on the pressed together sides of your pastry. Egg wash with a brush and finish with sesame seeds. Place in oven for 40 minutes, then check and keep cooking until you have a super golden shell of a pastry. Cooking times will vary oven to oven. . . . #greek #greekcooking #spanakopita #pockets #entertaining #feta #recipeshare
🍝PANTRY PASTA🍝 A meal that you can put together with not much. I looked at what I had and this is what we ended up with. See what you have and throw it together. Usually the best food is lazy food. Recipe as always is below. 200gm dried spaghetti 400gm canned chopped tomatoes 300gm kalamata olives (roughly chopped) 1 cup white wine 1 shallot (thinly sliced) 4 garlic cloves (thinly sliced) 1 tbl sp chilli flakes 1 basil stalk (plus fresh basil leaves to top) Start by putting a pot of salted water on heat for your pasta. Once rolling boil is reached, cook your spaghetti to just off al dente, reserve some pasta water and leave spaghetti to the side. For the sauce, place deep pan on medium heat with lots of olive oil. Bring to heat and then add your shallot and let them sizzle for a few minutes before stirring through your chilli flakes. Add your olives to hot pan and let them sizzle again for a few minutes before finishing with your garlic. Stir through for a minute before adding in the white wine. Let the wine reduce by three quarters before stirring through canned tomatoes. Roll through sauce and finish with a basil stalk. Let cook for 10 minutes covered. Take lid off and add in some pasta water and let reduce for a few minutes. Remove basil stalk, add in your spaghetti and cook altogether for a couple minutes. Serve with fresh basil leaves. . . . #pantrypasta #pasta #redsauce #lazy #cooking #pantry #tomatomachallenge
🧀PARMESAN ESPRESSO MARTINI🧀 Welcome back to ‘Testing Viral Recipes’ the series where I test viral recipe to see if they’re worth it so you don’t waste your time or your money. Episode five is the shaved parmesan topped espresso martini which really had a moment half a year back on tiktok thanks to the likes of @notjustabartender (an excellent cocktail account if you’re not already following), where I first saw it. Look it wasn’t for me, I can see how the nuttiness can work but I think for the everyday punter it’s a bad call. If you want my espresso martini recipe, it’s available just a few reels back on my page. . . . #viral #recipe #testing #cocktails #drinks #mixology #alcohol #coffee
🥐CROISSANT PUDDING🥐 There is nothing like a bread and butter pudding, so you just know a croissant pudding is going to slap. As it turns out, it very does. This number is a super easy way to use up left up croissants that looks way better than it should. Recipe is available via my tiktok, so head to my bio to head there. It was created for paid partnership there but I thought it was too pretty for Instagram to miss out on it. ***Recipe via creamy_confusion TIKTOK. You can head there via my bio or hitting tiktok up via the app or internet. Unfortunately it’s part of a paid collaboration where it’s exclusively via tiktok. Hope you lovelies understand as I always post my recipes in the caption on instagram when possible 😘😘😘 . . . #croissant #pudding #dessert #berry #baking #eats #MorningMagic
ASIAN SMASHED CUCUMBER🥒 Since you lemonatas loved smashing cucumbers the first time, here’s a second recipe for an Asian style smashed cucumber. So simple but so delicious, you want those little cracks to grab all the sauce and it truly becomes Seo thing else. As always the recipe is below. 2 large continental cucumbers Sauce (balanced mix of) - dark soy, light soy, 1 minced garlic clove, chilli oil, rice wine vinegar, maple syrup & sesame seeds Garnish - fresh thinly cut red chilli, tahini yogurt (mixture of tahini and greek yogurt) Start by smashing cucumber. Using a pestle bang down on your whole cucumber breaking it down from the outside. Once it begins to splinter on all sides, chop into small pieces and place in bowl with a bit of salt. Let it sit for five minutes whilst you make your sauce. Remove all the liquid thats come out from the cucumbers and add your sauce in. Mix it though all together before placing into serving plate. Top with red chilli and a swirl of tahini yogurt. . . . #asian #smashedcucumber #cucumber #salad #eats #recipe #vegetarian #vegan
🕷️BLACK WIDOW DAIQUIRI🕷️ I love Halloween. I do not love when I forget to grab things before mates come over to celebrate. But @doordash_aus has always got me covered, particularly when it comes to ingredients for my cocktails. This Halloween you can make my cocktails and get everything delivered straight to your door, so you can spend more time frosting your glasses and getting food ready. Side note, the marshmallow spider web effect is equally delicious and fun to create. As always, enjoy responsibly and the recipe is below. #DoorDashAustralia #sponsored
Macaroni & Cheese is legendary, it goes without saying. But I feel like it can get a bit heavy sometimes. So this is my green take on it. Adding a super fresh and sharp verde helps cut through the richness. Plus it look bloody beautiful. Take note, my cheesy bechamel is life before the green sauce goes in, so if you’re looking for a classic cheesy bechamel, save this recipe for later. As always recipe below. Preheat oven to highest grill setting. 110 gm warrigal greens (you can use spinach leaves instead) 3 garlic cloves 1/2 lemon (juice) 500gm macaroni pasta (small elbows) 100gm butter 100gm plain flour 1ltr milk 1 whole nutmeg 250gm tasty cheese (grated) 110gm mozzarella cheese (grated) EVOO Salt 1. Start by bringing a pot of water to a rolling boil. Add in your warrigal greens and cook for 4-5 minutes (until tender and bright green). If using spinach this will cook a lot faster, around a minute so muscly blanch and remove when bright green. Add into food processor with garlic, lemon juice and enough EVOO to just coat the ingredients. Add EVOO bit by bit until you have a smoothy and runny green oily sauce. Season with salt to taste. 2. USing the same pot of boiling water, bring to a rolling boil again and cook your macaroni pasta to just off al dente. Strain and leave to cool. 3. To create your cheesy béchamel, add your butter to a pot on medium heat. Once it melts, stir in your flour and cook out for a minute (until its come together with butter to create a roux). Add in your milk and whisk continually until its reduced into a glossy béchamel. Turn heat to lowest setting and grate in some fresh nutmeg (I do a lot, but its up to you), whisk in. Add in all of your tasty cheese and stir in. Turn off heat once cheese has melted in. Stir in your bright green sauce and then stir through your macaroni. 4. Pour green Mac into tray and cover with mozzarella cheese and drizzle of oil. Grill in oven until dark golden and bubbly. . . . #macandcheese #greenpasta #tray
🌽CORN RIBS🌽 Welcome back to ‘Testing Viral Recipes’ the series where I test viral recipe to see if they’re worth it so you don’t waste your time or your money. Episode six is the viral corn ribs. The whole idea is to cut your corn into rib style pieces and then marinade them in a spicy marinade and cook them and they naturally curl on themselves and they’re so juicy, this one was truly a banger. As always recipe is below. Preheat oven to 200 degrees Celsius 2 whole corn (peeled) Being VERY CAREFUL chop your corn into eights (half and then quartered). You’ll need a heavy knife or machete, and I used the a heavy tool to hammer it through. Place in large bowl. Marinade 2 tbl sp paprika 1 tbl sp gr cumin 1 tbl sp chilli powder solid pinch sea salt enough olive oil to create and oily marinade (loose enough to brush) Mix all marinade ingredients in a bowl until homogenous and oily. Pour over your corn and massage the marinade into your kernels. Line a tray with baking paper. Position your corn ribs, kernels facing up and brush on all the extra marinade onto them. Pop into your oven for 25-30 minutes (taking it out at the 15 minutes to rebrush your marinade from the tray onto the kernels). You’ll know your corn ribs are done when they’ve curled and begun to seperate. Yogurt Dipping Sauce 1/2 lime (juice) 1 cup greek yogurt 1 handful coriander leaves (washed and finely chopped) Sea salt (to taste) Whilst your ribs cook lime juice, yogurt and coriander in a bowl and mix together with a spoon. Season with salt to your taste, you can go quite heavy to balance the acidity. Place in fridge until ribs are ready. Eat your corn ribs, dunked into the yogurt dipping sauce. . . . #cornribs #dippingsauce #mexican #eats #viralrecipe #snacks
🇰🇷48 hours in SEOUL🇰🇷 (creamy guides) DAY ONE - Changdeoggung Palace - Changdeokgung Palace was the second royal villa built following the construction of Gyeongbokgung Palace in 1405. - Bukchon Hanok Village - Bukchon Hanok Village is a residential neighbourhood in Jongno District, Seoul, South Korea. Because it is so residential, being respectful as you walk through is very important. It’s a lovely walk to check out the Hanoks (traditional Korean houses). - Gyeongbokgung Palace - The largest of the Five Grand Palaces built by the Joseon dynasty, Gyeongbokgung served as the home of the royal family and the seat of government. - MMCA (National Museum of Modern and Contemporary Art) Seoul - I love an art gallery and this one was so enjoyable from the fact it had many little galleries so it didn’t feel draining, it just kept you moving from one exhibition to the next. - Gwangjang Market - for dinner hit up the cute little busting food market, the most popular in Seoul. Grab a spot at one of the stalls you like the look of and just go for it. Heaps of different street food to try. DAY TWO - Olympic Park - Gorgeous large park with lots going on. I would recommend grabbing a bike and cycling around the large garden, I was here in Autumn and it was truly magical. - Starfield Library - tiktok is going to make you think this is the greatest thing to do in Seoul, it’s not, but it is worth visiting. The large book shelves are quite impressive. Hit up one of the coffee shops and grab a spot on the second level of the library. - Hongdae Neighbourhood - this vibe University suburb is great fun for a wander and check out vintage shops. The main strip is cool and colourful, we loved Zzang (arcade spot) and Funaha (Korean cream buns, get the salted cream). Make sure you walk the ‘red road’. - N Seoul Tower - Try to aim to walk up an hour before the sun sets to grab the most beautiful and warm dusk lighting. Take photos as you are going up because that’s w
🫛PEA SAUCE PASTA🫛 Lemon wedges, I am quite possibly one of the messiest people in the kitchen (and it doesn’t help that my kitchen is white), so making sauces and cleaning up can be tricky. So I have teamed up with @whitekingclean to road test their new 4 in 1 Multi Purpose Spray to have at it with my green pea sauce. This recipe has four sustainable ingredients and is as easy to make as the clean up is after. As always, the recipe is below. #whitekingclean #australianmade #cleaning #4in1challenge White King 4 in 1 Multi Purpose Cleaner is currently 50% off at Woolworths, ending Tuesday 14/11. 2 cups frozen peas 1 bag baby spinach 1 lemon (juice & zest) 300gm pasta (EVOO & Sea Salt) Put water in pot and bring to a high boil. Prepare an ice bath to the side. Blanch your spinach quickly before dunking into ice bath. Repeatt process with pea. You want everything as bright green as you can get it. Keep water in pot and bring to high simmer again and cook your pasta to just off al dente. Whilst pasta is cooking, in a food processor add in chilled spinach, peas, lemon juice and zest with a dash of EVOO. Blitz together and then season with salt to taste and blitz again. Once pasta is cooked just off al dente, strain your pasta water (keep a little bit in), add in your pea sauce and roll pasta through cooking on your lowest heat for 45 seconds.Serve immediately with heaps of high quality EVOO. . . . #peasauce #fouringredients #pasta #greenpasta #vegan #vegetarian
🥙CRUNCHY LABNE WRAP🥙 Welcome back to ‘Testing Viral Recipes’ the series where I test viral recipes to see if they’re worth it so you don’t waste your time or money. Episode seven is a recently viral number where you seperate a side from your Lebanese wrap and toast til it’s crunchy and coated in za’atar. And my god this was a great time, recipe below as always is below. Lebanese wholemeal wrap Hummus Labne Lebanese cucumber Tomato Green marinated olives Za’atar (I make my own but store bought is also fine, my recipe you can find in my spiced yogurt reel from not too long ago) Olive oil Chilli oil Preheat oven to 205 degrees Celsius In a bowl mix together a few spoons of za’atar and enough olive oil to cover. It should be just oily enough. Gently remove one side of your wrap, trying to keep the other side fully intact. With the more ripped piece, brush on your oil and za’atar mix before placing it on a baking tray. Bake in oven for 8-10 minutes, or until golden brown and hard. Allow to cool. With uncooked wrap piece, spread on equal amounts of labne and hummus, before layered chopped cucumber, chopped cucumber, olives and a drizzle of chilli oil. Once crunchy za’atar piece has cooled, place onto and crunch it down with your fingers. Wrap it all up and eat altogether as it looks in the reel. . . . #crunchy #labne #lebanese #wrap #lunchtime #easyrecipesathome
🐔GREEN CHICKEN SANDWICH🐔 I love a sando. Especially a Sando that feels healthy. Hit with loads of good green stuff to counteract the delicious mayo. Overfilling sandwiches is my specialty to so try to not follow my lead there. As always recipe is below. Makes 2 2 chicken breasts (poached or roasted, no skin) Green mayo* 1 bunch spring onion greens (sliced) 4 slices sourdough 1 cos lettuce (washed and chopped) 1 Lebanese cucumber (sliced) Alfafa sprouts Place chicken breasts in bowl and tear into small pieces. Add enough mayo to coat chicken and then add in your spring onion. Stir altogether. Smear some mayo on sourdough, top with lettuce and then your chicken mix. Finish with cucumber and alfalfa sprouts and then close with second smeared sourdough piece. Enjoy. *green mayo I made a fresh mayo but feel free to pimp up an store bought mayo. Add in lemon juice, fresh oregano or parsley leaves, some capers and balance it out with some salt. You want it fairly loose to coat the chicken. My green mayo recipe was egg yolk, dijon, lemon juice blitzed while slowly adding grape seed oil. Once emulsified, blitzed in oregano leaves, a garlic clove, sea salt and lemon juice to taste. . . . #chickensando #sandwich #green #lunch #ideassaludables
WHIPPED FETA & PASSIONFRUIT SYRUP🌼 (sunday brunch volume 31) Nothing makes me heart beat a little faster than whipped feta and carbs. This beauty is spiked with a punchy and just sweet enough passionfruit syrup that makes this toast snacc so glorious. To make grab my whipped feta recipe from one of my previous reels (tomato salad, fire and ice dip etc) and pop into piping bag. Toast a piece of sourdough on a pan in heaps of olive oil to make golden and crunchy. Pipe on your whipped feta. Finish with passionfruit syrup, which is equal parts passionfruit pulp and caste sugar, cook on low heat to melt sugar and cook until just syrupy, won’t take long. . . . #whippedfeta #passionfruit #breakfast #brunch #toastedmarshmallow
🇯🇵TOKYO EATS & SIPS🇯🇵 This CREAMY GUIDES is so special because its in one of my favourite countries in the world, Japan. Tokyo has so much to do when it comes to food and booze so I thought I would narrow it down into a quick reel. Save this reel, because these spots you will want to try out. Parklet - brunch, cool, coffee game strong, former Bar Tartine (San Fran) alumni owners. Shin Udon - some call the best udon in Tokyo, come early, grab a ticket, they’ll message you when to come back. Come minimum 2 hours before you want to eat. Kushiwakamaru - my favourite restaurant in the world (I know, big call). I came here years ago and it hasn’t lost its touch. Small yakitori, when the chicken melts in your mouth. Nakamura Tokichi - bougie matcha spot, get the famous tall glass dish, it was pretty cool. KAN - hidden away, this is Japanese food on another level. Make sure you have the degustation, was about $80 a head with beers but so so so worth it. My partner was in awe of a couple of the bites. Hitachino Brewing Lab - Hitachino do a great Japanese take on German style beers and the spot along the river is really relaxing. Brooklyn Roasting Company - head to check out the neighbourhood Shimokitazawa (cool, vintage shops) and hit up Brooklyn for a coffee because they make a serious brew. MAiSEN - old school katsu spot (fried pork), been here for years, a little touristy but there’s a reason for it, the pork is seriously good and approachable price wise. Heiwa Doburoku - lil sake distillery spot, cool to try a range of sake. Bar Martha - incredible listening bar where they play records. Don’t talk too loudly, you can chat quietly and enjoy the atmosphere, the speakers are incredible. Highly recommend, just be respectful. . . . #tokyo #tokyoeats #tokyorestaurant #tokyobar #japan #japantravel #tokyoguide #tokyotodo #tokyocafe #tokyofoodie
🌿 a basil twist on a… SOUTHSIDE🌿 The Southside is one of my favourite fresh spring cocktails, but I don’t have mint in my graven right now but I do have heaps of basil coming through so I’ve decided to swap it in and this is legit. So so so good. Recipe as always is below, strictly 18+ and enjoy responsibly. 60ml gin 30ml lime juice 20ml basil syrup* 6-7 fresh basil leaves Place all your ingredients into a cocktails shaker, fill with ice and shake hard for 15 seconds. Double strain into a chilled coupette glass and finish with a basil leaf for garnish. *basil syrup 1 small bunch basil 1/2 cup sugar 1/4 cup water Remove leaves from basil stems and place to the side. Add stems, sugar and water over low heat and bring to a high simmer. Allow to simmer for 5 minutes before adding in your basil leaves for one minute. Place in container in fridge overnight to steep and then strain when ready to use. . . . #southside #cocktails #mixology #basil #springtime #garden
🌿PASTRY WREATH SPANAKOPITA🌿 Will I turn everything to a spanakopita? Yes I will. The only wreath I want hanging from my door this year are spanakopita wreaths. I won’t have it any other way. Makes two wreaths. . #spanakopita #wreath #pastry #cooking #oven #baking #christmas #greek #greekcooking #recipe #vegetarian #vego
🍗TURMERIC CHICKEN BANH MI🍗 Boxing Day and all the days bw Christmas and New Years are about using up leftovers correctly. So today we are going to take my turmeric chicken and leftover pickles from my 20 days of Christmas recipes and put them into a delicious Boxing Day Banh Mi. As always recipe is below, 1 banh mi (Vietnamese baguette) Mayonnaise Chicken pate Maggi’s seasoning Leftover turmeric chicken (recipe in my 20 days of Christmas recipes series) Cucumber (thinly sliced) Pickled carrot & daikon (recipe in my 20 days of Christmas recipes series for my betal leaf recipe) Coriander (washed) Build your banh mi by cutting open baguette, spreading mayo on one side and pate on the other. Add a dashing off Maggi seasoning, before filling with chopped turmeric chicken. Finish with cucumber, pickles and coriander. Add more Maggi’s if you want a more umami savouriness to it. Enjoy messily. . . . #boxingday #turmericchicken #cooking #sandwich #vietnamese #banhmi #bánhmì #christmas #leftoversfordays
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