Archive for category: Recipe

 

 

ingredients :

160g of pancetta cubes

1 tbsp of chopped chives

1 tsp of rosemary

1 sliced onion

150ml of white wine or chicken stock

8 pellets of frozen spinach

salt and pepper

 

bechamel:

80g of butter

100g of flour

1 dessert spoon of wholegrain mustard

1 tsp of English mustard

pinch of nutmeg

1.5 l of lightly heated milk

150G OR  3 massive handfuls of a mix of any the following cheeses:

gruyere

parmesan

blue cheese

mozzarella

scamorza

white cheddar

6/8 fresh lasagna sheets / dry (if using dry soak the briefly in cold water first)

Method:

heat a drizzle of oil in a large pan

Brown off the pancetta cubes

when they get slightly brown and sticky throw In the onion and chives

Lightly season and cook for about 5 mins (Lew heat )

crank up the heat and pour in the wine or stock – simmer

in with the spinach – season again stir well to combine – TASTE

next make the béchamel …… simply melt the butter stir in the mustards and a good twist of pepper

shoot in the flour, and nutmeg cook it out for a few moments

whisk in the milk followed by the chesse

pour 3/4 of the béchamel into the pancetta pan, give it a good mix

taste and make sure its the way you like

lastly build the lasagne

A layer of the pancetta filling followed by pasta ( you can put extra cheese on each layer if you fancy), another layer of filling topped with pasta and all the reaming béchamel

top with cheese, bake for 40 mins

DEEELIICCIIIOOUUS

 

 

ingredients:

2 red peppers halved and cleaned out

drizzle of olive oil

4 potatoes peeled, steamed, seasoned (salt and white pepper)mashed w a small lump of butter and splash of milk

lots of flat leaf parsley and thyme – chopped

1 onion sliced

2 cloves of garlic sliced

2 big handfuls of grated mozzarella or cheddar

200g of smoked scamorza  or mozzarella

4 slices of ham

 

Method:

Preheat your oven to 180

To begin sweat off the onion and garlic, season them and add a splash of water to make them really soft

mash the potatoes – season them well  ( salt and white pepper)add a little butter and a splash of milk

next in with the freshly chopped herbs

lash in the sweated onion and garlic

stir in most of the grated cheese, followed by the beaten egg

place the peppers on an oven tray, drizzle with oil

spoon some of the cheesy mash in the base

stuff a little lump of scamorza into that mash, top with a slice of ham

finish off with a topping of mash, pop another lump of scamorza into it l

sprinkle the last over the grated cheese over the top

bake in preheated oven for 40 mins

really simple and very gorgeous…. serve with a green salad

 

 

 

 

recipe :

ingredients

enough pasta to fee 3 ppl

small knob of butter for frying the bacon

8 slices of smoked bacon cut into large chunks

splash of oil

1 large white inion sliced

3 cloves of garlic sliced

1 dessert spoon of thyme leaves

lots of salt and pepper for seasoning

1/2 glass of white wine

 

sauce:

60g of butter

1tsp of paprika

pinch of nutmeg

60g of flour

11.5l of milk

handful of each of the following gruyere, cheddar and parmesan

lots of fresh chopped parsley

Method:

Begin by gently heating a plug of oil in a pot- turn down the hear and add the onion, garlic,thyme and a good pinch of salt and pepper

leave to simmer on a low heat for 3/4 mins then mix and leave again for another 3/4 mins – you wan them to be darkish in colour, slightly caramelised , when you reach this stage pour in your wine

let it simmer a little the take off heat

now its time to cook of your pasta

NEXT …….. begin the sauce

in a medium size pot met the butter, stir in nutmeg & paprika when it start to bubble and foam shoot in the flour

cook it out for a bit then whisk in the milk, continue to whisk until there are zero lumps

as its stats to thicken stir I allllllllllllllllllll that cheese, taste and adjust seasoning to your taste

stir in the onions

finally meet some butter in a pan and crisp up that bacon

mix the pasta with your cheese and onus sauce, scatter the crispy bacon on top

garnish with some fresh parsley and a twist of cracked black pepper

 

 

 

 

 

1 pork steak

dry rub:

1 dessert spoon of the following:

korean hot pepper spice bag mix( use dried chilli and spice bag seasoning either )

dried ginger,garlic,coriander & brown sugar

cooking sauce:

2 tbsp of the following:

sesame oil

soy sauce

shaxoing wine

1 tbsp of Chinese or rice wine vinegar

1 dessert spoon of brown sugar

1 dessert spoon of corn flour mixed with 1 dessert spoon of water

100 ml tap water

serve with :

mixed stir fried veg cooked in sesame oil and a bit of wine

annnnnnnnd

roasted potato wedges dredged in Chinese 5 spice and oil coating with lashings of the reduced cooking sauce

 

method :

prepare dry rub by simply combining all listed ingredients

coat the pork in the rub and let it marinade for anything over 3 hours

prepare the cooking sauce by mixing  the sesame oil, soy, wine, vinegar and sugar together

heat some oil in a pan and sear the pork steak on each side,  turn down the heat and pour in the cooking sauce – let it simmer for about 5 mins then pour in the cornflour and the extra 100ml water whisk to avoid lumps simmer until sauce slightly thickens TRANSFER to oven dish cover TIGHTLY with foil and cook on 170 2 hrs OR  at 160 for 3 hrs OR in your slow cooker

after the given time it should be extremely soft and if covered correctly there will be lots of liquid leftover

remove the pork let it rest and reduce your cooking liquid by simply putting it in a pot on a low heat adding either a bit of a roux or a touch more cornflour slurry (water & cornflour mix)

or you can just leave it to simmer down on a low heat

serve with the above suggestions or some fluffy white rice and greens DRENCHED in the reduced cooking sauce

 

500g shop bought gnocchi I use Rummo

30 g of butter & splash of oil

1 leek sliced and washed

2 cloves of garlic chopped small

120 ml white wine

2 /3 tbsp of mascarpone

juice and zest of 1 lemon

15/20 prawns

2 big handfuls of baby spinach

1 tsp of oregano

pinch of nutmeg

salt & pepper

FRESH BASIL OR OREGANO

2 tbsp of grated parmesan

 

Method:

To begin heat the butter and oil in a large pan, when it gets foamy add the leek, garlic, oregano, pinch of salt and pepper

turn down the heat and let it sweat until soft

bring a large pan of salted water to the boil and cook gnocchi

Next go back to the leek pan and pour in the wine….. let it reduce slightly before adding the mascarpone, nutmeg, seasoning,  half the lemon zest and juice

let it simmer a bit before adding a ladle of the gnocchi water ( add as much pasta water as you wish depends on how SAUCY you want it , remember when you add the pasta water give it time to simmer after each addition)

stir about & Simmer for 2 mins

TASTE and then add prawns plus the remaining lemon juice

cook until prawns change colour

finally add the cooked gnocchi, oregano or basil, baby spinach and half the cheese

season to taste, garnish with lemon zest and more cheese

HAPPY EATING RIGHT THERE