• LEVIATHAN TRUFFLE & SWISS WAGYU BURGER

    Ingredients:
    1 Wagyu beef patty (200–250 g)
    2 slices Swiss cheese
    Brioche bun, toasted
    2 tbsp truffle aioli or truffle mayo
    Caramelized onions
    Baby arugula or mixed greens
    Optional: drizzle of truffle oil

    Instructions:
    1⃣ Sear Wagyu patty to medium-rare or preference.
    2⃣ Melt Swiss cheese over patty in final minute.
    3⃣ Toast brioche bun, spread both sides with truffle aioli.
    4⃣ Layer greens, patty, caramelized onions.
    5⃣ Add a light truffle oil drizzle, top with bun & indulge!

    Prep: 10 min | Cook: 8–10 min | Total: 20 min | Serves: 1
    LEVIATHAN TRUFFLE & SWISS WAGYU BURGER Ingredients: 1 Wagyu beef patty (200–250 g) 2 slices Swiss cheese Brioche bun, toasted 2 tbsp truffle aioli or truffle mayo Caramelized onions Baby arugula or mixed greens Optional: drizzle of truffle oil Instructions: 1⃣ Sear Wagyu patty to medium-rare or preference. 2⃣ Melt Swiss cheese over patty in final minute. 3⃣ Toast brioche bun, spread both sides with truffle aioli. 4⃣ Layer greens, patty, caramelized onions. 5⃣ Add a light truffle oil drizzle, top with bun & indulge! Prep: 10 min | Cook: 8–10 min | Total: 20 min | Serves: 1
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  • Scottish Haggis – Traditional Sheep Offal Pudding

    Scotland’s national dish, haggis is a savory pudding made with sheep’s heart, liver, and lungs, mixed with oatmeal and spices, traditionally encased in the sheep’s stomach.

    Ingredients (Serves 4):

    * 500g sheep’s heart, liver, and lungs, finely minced
    * 200g oatmeal, toasted
    * 1 onion, chopped
    * 150g suet or beef fat
    * 1 tsp ground black pepper
    * 1 tsp nutmeg
    * 1 tsp coriander
    * Salt
    * Sheep’s stomach (cleaned) or synthetic casing

    Instructions:

    1. Boil offal until tender, chop finely.
    2. Mix offal with toasted oatmeal, onion, suet, and spices.
    3. Stuff mixture into stomach or casing, sew closed.
    4. Simmer for 3 hours in boiling water.
    5. Serve traditionally with neeps (turnips) and tatties (potatoes).

    Scottish Tip:
    Haggis is often served with a dram of Scotch whisky and a hearty slice of oatcakes.
    Scottish Haggis – Traditional Sheep Offal Pudding Scotland’s national dish, haggis is a savory pudding made with sheep’s heart, liver, and lungs, mixed with oatmeal and spices, traditionally encased in the sheep’s stomach. Ingredients (Serves 4): * 500g sheep’s heart, liver, and lungs, finely minced * 200g oatmeal, toasted * 1 onion, chopped * 150g suet or beef fat * 1 tsp ground black pepper * 1 tsp nutmeg * 1 tsp coriander * Salt * Sheep’s stomach (cleaned) or synthetic casing Instructions: 1. Boil offal until tender, chop finely. 2. Mix offal with toasted oatmeal, onion, suet, and spices. 3. Stuff mixture into stomach or casing, sew closed. 4. Simmer for 3 hours in boiling water. 5. Serve traditionally with neeps (turnips) and tatties (potatoes). Scottish Tip: Haggis is often served with a dram of Scotch whisky and a hearty slice of oatcakes.
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  • Cảm ơn cảm ơn cảm ơn rất nhiềuuu ạ Thành đoàn 🫶🏻 Chị Đẹp Đạp Gió 2024
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