Ingredients

• 700 g / 1.4 lb chicken thigh fillets, skinless boneless (4-6 pieces) (or 2 large breasts, split in half and pounded to 1cm/0.8in thick)
• 1 1/2 tbsp olive oil
• 1/2 tsp cooking/kosher salt
• 1/4 tsp black pepper

Creamy Mustard Sauce

• 1/2 cup thickened/heavy cream
• 1 tbsp Dijon mustard
• 1 tbsp whole grain mustard
• 1/4 tsp cooking/kosher salt
• 1/4 tsp black pepper
• 1-2 tbsp water, as needed

Optional Herbs

• 2 tsp fresh tarragon, finely chopped
• 2 tsp parsley, finely chopped

Directions

• Sprinkle chicken with salt and pepper. Heat oil in a pan that is NOT non-stick over medium high. Cook 4 min first side, 3 min second side, then remove onto a plate to rest. (Breast: 2 min each side on high.)
• Scrape out and discard loose black bits, then return the pan to medium heat. Add cream, both mustards, salt and pepper. Stir until the mustard is dissolved; once the sauce is hot it is ready (it should be a bit thickened). Loosen with water if needed. Stir in the herbs if using. Serve the sauce over the chicken.

The tarragon elevates this to company-worthy, giving it a French restaurant-y flavour, but it is great without the fresh herbs too. Use a pan that is not non-stick so you get golden bits stuck to the pan ("fond") that dissolve into the sauce for free flavour. From RecipeTin Eats on Instagram.

Ingredients

• 600g beef fillet, sliced thin (rump will also work well)
• 1 brown onion, sliced thin lengthways
• 200g button mushrooms, sliced
• 2 tbsp grapeseed oil
• 50g butter
• 2 tbsp flour
• 400ml beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp dijon mustard
• 3 tbsp sour cream
• Salt and pepper, to taste
• Egg noodles, to serve

Directions

• In a large frying pan, heat the oil and seal your beef in batches until they have good colour.
• Once all the beef is sealed off, remove from the frypan and set aside.
• Add the onions to the pan and saute until they have some colour and start to soften.
• Add the mushrooms and cook for 3-4 minutes.
• Next, add the flour and stir well. Once all the flour is stirred through, pour in the beef stock and mix until you don't have any lumps.
• Cook for 10 minutes or until the sauce is nice and thick.
• Add the Worcestershire sauce, mustard and sour cream and mix well.
• Add the beef back to the pan and stir through.
• Serve with buttered egg noodles and enjoy!

From Andy Cooks on Instagram.

Ingredients

• Small flour tortillas (street-taco size)
• Ground beef
• Salt and pepper
• American cheese slices
• Shredded lettuce
• White onion, finely diced
• Tomato, diced
• Pickles, chopped
• Pickled banana peppers (optional)

Burger Sauce

• Mayonnaise
• Ketchup
• A little yellow mustard
• Pickle relish (or finely chopped pickles)

Directions

• Stir together the burger sauce ingredients and set aside.
• Place a ball of ground beef on a flour tortilla and smash it out thin so the meat sticks to the tortilla.
• Cook beef-side down in a hot pan, season with salt and pepper, until deeply browned and crisp, then flip.
• Lay a slice of American cheese on the beef and let it melt while the tortilla side toasts.
• Move to a plate, spread with burger sauce, and top with shredded lettuce, diced onion, tomato, pickles, and banana peppers.
• Fold like a taco and serve.

Method reconstructed from the video (no narration). From Food Steez on Instagram.

For the Potatoes

• 500 g baby potatoes
• 2 tbsp cornflour
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried mint
• 1 tsp pul biber
• 3 tbsp olive oil
• 3/4 tsp sea salt flakes
• 1/4 tsp ground black pepper

For the Köfte

• 500 g lamb / beef / chicken / meatless mince
• 100 g fine white breadcrumbs
• 1 small onion, finely chopped
• 50 g flat leaf parsley leaves, finely chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp pul biber
• 2 tsp dried mint
• 3/4 tsp salt
• 3/4 tsp ground black pepper
• 1 egg (or a little extra olive oil)
• 1 tsp olive oil

For the Dip

• 150 g tahini
• 75 ml cold water
• 75 ml freshly squeezed lemon juice
• 1/2 tsp sea salt flakes
• 150 g thick natural yoghurt
• 1/4 tsp finely grated garlic (optional)

For the Salad

• 1/3 cucumber, halved lengthways and sliced
• 3 ripe tomatoes, halved and sliced
• 25 g fresh parsley / coriander, roughly chopped
• 2 spring onions, thinly sliced
• 2 tsp dried mint
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp sea salt flakes

Directions

• Preheat the oven and an oiled tray. Coat the potatoes in the cornflour, olive oil and spices, then roast on the hot tray.
• Make the köfte: mix the mince with the onion, breadcrumbs, parsley, dried mint, cumin, smoked paprika, pul biber, salt, pepper and egg (or a little extra olive oil if you have no egg). Shape into about 20 golf-ball-sized balls.
• Flip the potatoes (they should be cut side down first), add the köfte to the tray and brush with oil. Everything cooks in about 30 minutes until crispy.
• Make the dip: whisk the tahini, cold water, salt and lemon juice, then fold in the yoghurt (and garlic, if using) to a smooth, spoonable consistency.
• Spread the tahini yoghurt onto a platter, smooth it out and pile the crispy potatoes and köfte on top. Garnish with parsley and more spices, and drizzle over extra virgin olive oil mixed with pul biber and dried mint. Serve with the fresh salad.

Ingredients from the caption; method transcribed from the video. From Meliz Berg on Instagram.