Recipes from LA Cult Recipes


kimchi nachos colorr

Serves 2

8 corn tortillas
Peanut oil
2 tablespoons canola oil
1 tablespoon garlic
30 g (1 oz) crispy bacon
100 g (3½ oz) skinless chicken breast fillet
225 g (8 oz) kimchi (Asian food stores)
100 g (3½ oz) tomatoes
2 tablespoons jalapeños
50 g (1¾ oz) cheddar cheese
50 g (1¾ oz) mozzarella cheese
120 g (4¼ oz) sour cream
1 spring onion (scallion)

Sriracha aioli
100 g (3½ oz) garlic cloves
85 g (3 oz) sriracha (Thai chilli sauce)
55 g (2 oz) mayonnaise

Cut the tortillas into four and deep-fry in 170°C (325°F) peanut oil until crisp and golden, or about 30 seconds. Place the corn (tortilla) chips on paper towel and season with salt and freshly ground black pepper. For the sriracha aïoli: sauté the garlic cloves on a medium heat in a frying pan for 5 minutes, stirring regularly. Blend the garlic in a food processor with the sriracha sauce and mayonnaise until the mixture is smooth. Heat the canola oil in a frying pan on the hottest heat, and add the finely chopped garlic, finely chopped bacon and diced chicken for 30 seconds. The chicken should brown. Add the chopped kimchi and the seeded and diced tomatoes and jalapeños.

Cook for 30 seconds, stirring well. Season. Cook for another 30 seconds. To assemble the nachos: make a layer of corn chips, kimchi mixture and grated cheese (cheddar and mozzarella). Repeat this process three times. Sprinkle with grated cheese and bake at 190°C (375°F) until the cheese melts. Top the nachos with the sriracha aïoli, a drizzle of sour cream and a little chopped spring onion.

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mac and cheese pizza color

The founders of Pizzannista! have shown the self-discipline required of professional skateboarders to leave a mark on their generation with their gourmet pizzeria concept. Every Sunday night, they offer what is undeniably one of the most decadent and addictive pizzas I’ve ever eaten: the mac & cheese pizza. Great names in skating from all over the world can be found here.

Makes 4 pizzas

Pizza dough for 1 base (recipe page 262 or buy from your local pizzeria)
100 g (3½ oz) grated mozzarella cheese
115 g (4 oz) small elbow macaroni
15 g (½ oz) butter
225 ml (7¾ fl oz) full-cream (whole) milk
60 g (2 oz/¼ cup) ricotta cheese
90 g (3¼ oz) vintage cheddar cheese, grated
125 g (4½ oz) aged parmesan cheese, grated

Preheat the oven to 180°C (350°F). For the mac and cheese: cook the pasta following the packet directions. Drain. Add the butter, milk, ricotta, 70 g (2½ oz) of the cheddar, 90 g (3 oz) of the parmesan, a pinch of salt and some freshly ground black pepper to the hot pasta. Mix together quickly. Bake the pasta sprinkled with the rest of the cheddar and parmesan for 25–30 minutes, until the top is golden brown. Flatten the pizza dough on a floured surface: starting from the middle and leaving a thick edge around the outside, stretch the dough to 30 cm (12 inches) in diameter. Add the mozzarella cheese and bake in the oven at the maximum temperature setting (ideally on a pizza stone) for 15–20 minutes until the edges are brown and the mozzarella is melted. When the pizza comes out of the oven, wait 5 minutes, then spread over some mac and cheese. Return to the oven for no more than 2 minutes before serving.

pizza dough

Makes 4 bases

10 g (¼ oz) sugar
1 tablespoon treacle or molasses
450 ml (16 fl oz) water
10 g (¼ oz) fresh yeast (from bakery)
10 ml (¼ fl oz) olive oil
750 g (1 lb 10 oz) soft (T45) flour or plain (all-purpose) flour
15 g (½ oz) coarse salt

Dissolve the sugar and treacle in the water heated to 40°C (104°F), add the yeast and mix with your fingers. Pour 90 per cent of the oil into the water and mix for 1 minute. Add the flour and salt. Put the mixture into an electric standmixer and knead on low speed for about 3 minutes. Add the rest of the oil and knead on medium speed for 4 minutes. Divide the dough into four portions, knead and form into balls. Place each oiled ball in an oiled bowl, cover with plastic wrap and place in the refrigerator for 3 days. The dough is ready when you can see small dark fermentation bubbles.

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Vanilla donuts color

Randy’s Donuts is one of the most famous bakeries in the world. The world has seen its huge donut-shaped sign on-screen in blockbuster movies. The official recipe is a very well-guarded secret.

Makes about 18 donuts

540 g (1 lb 3 oz) plain (all-purpose) flour
20 g (¾ oz) fresh yeast (from bakery)
150 g (5½ oz/1¼ cups) icing (confectioners’) sugar
20 g (¾ oz) salt
Peanut oil

150 g (5½ oz) icing (confectioners’) sugar
3–4 tablespoons milk or water
2 teaspoons natural vanilla extract (optional)

For the glaze: put the sugar in a bowl and stir in the water and vanilla gradually, until the sugar has dissolved and you have a smooth, pourable glaze. For the donuts: knead the flour with 215 ml (7½ fl oz) water, the yeast, icing sugar and salt in an electric stand mixer on medium speed for 11 minutes. The temperature of the dough should stay between 25° and 29°C (77° and 84°F). Let the dough prove for 45 minutes to 1¼ hours. It should triple in size. On a floured work surface, roll out the dough to a thickness of 3–4 cm (1¼–1½ inches). Use a 10 cm (4 inch) cookie cutter to cut out rounds, then cut a hole in the middle of the rounds with a 3 cm (1¼ inch) cutter. Bring a saucepan of water to the boil. Heat the oven to 60°C (140°F). Turn off the oven and place the saucepan in the oven for 20 minutes. Place the donuts on a baking tray lined with baking paper and place in the oven for 35–40 minutes. When you touch the donut, your finger should leave an imprint. Rest the donuts for 3–5 minutes, then fry them in 4 cm (1½ inches) oil in a frying pan for about 2 minutes on each side. Glaze the donuts straight after frying.

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