tag:blogger.com,1999:blog-27346288669763620312024-03-14T02:12:08.211-07:00Passione Per CucinaAnonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.comBlogger245125tag:blogger.com,1999:blog-2734628866976362031.post-23127707899512910562014-03-02T11:33:00.001-08:002014-03-02T11:34:49.892-08:00Roasted Cod Loin With Potatoes, Tomatoes, Capers, Crispy Parma Ham and Balsamic Vinegar<div class="separator" style="clear: both; text-align: justify;">
<a href="http://3.bp.blogspot.com/-pebbiHYWINI/UxOF8R0U5BI/AAAAAAAAH2g/IzvmJkS6Rn4/s1600/100_5351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-pebbiHYWINI/UxOF8R0U5BI/AAAAAAAAH2g/IzvmJkS6Rn4/s1600/100_5351.JPG" height="496" width="640" /></span></a></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">1 cod loin, skin removed and trimmed</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">100g boiled and sliced pink fir apple or charlotte potatoes, cut into quarters<br />1 clove of garlic, chopped fine<br />3 slices Parma ham<br />4 basil leaves<br />6 cherry tomatoes, cut in half<br />1 lemon<br />1 tbsp small capers<br />olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Reduced balsamic vinegar or Balsamic glaze</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: justify;">
<br />
<span style="font-family: Verdana, sans-serif;">In a large heavy based frying pan seal cod on one side, turn over, and take out of pan.</span></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><div style="text-align: justify;">
<br />
Add the potatoes and cook for a minute so they get a light golden colour and turn over. </div>
</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Place the cod back in pan on top of the potatoes with the sliced tomatoes, capers, parsley, garlic and cover with the Parma ham. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Cook in oven at 200°C/ Gas Mark 8, for 6-8 mins.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Squeeze ½ lemon into pan and a dash of olive oil. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Plate with cod served on top of the potatoes with prosciutto on top and scattered with the tomatoes and capers and drizzled with the Balsamic vinegar.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-16942515491736908762014-02-17T11:16:00.001-08:002014-02-17T11:16:16.105-08:00Agnello Con Piselli (Lamb WIth Peas)<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BPUn_jZ9n-c/UwJf3GVVDFI/AAAAAAAAH2Q/j8xx9c6YC0c/s1600/100_5344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BPUn_jZ9n-c/UwJf3GVVDFI/AAAAAAAAH2Q/j8xx9c6YC0c/s1600/100_5344.JPG" height="480" width="640" /></a></div>
<br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">It is very traditional to eat the new season’s lamb with fresh peas on Sundays in Italy when the whole family will gather together. The secret of this dish is in leaving the lamb to cook over a very low heat, as traditionally it would have been cooked in a pot over the embers of a fire; in this way the lamb and the rest of the ingredients will cook through well, and all the juices will ooze out to create a lovely sauce.</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<u><span style="font-family: Georgia, "Times New Roman", serif;">The Recipe</span></u><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">500g boned spring lamb shoulder, cut into large chunks </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">salt and freshly ground black pepper </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">extra virgin olive oil </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 onion, roughly sliced</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 carrot, diced </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 celery stalk, diced</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 garlic cloves, sliced </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 anchovy fillets </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">handful thyme sprigs</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 red chilli, sliced </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">175ml white wine </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">15ml white wine vinegar </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">125g fresh or frozen peas </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">200g potatoes, cut into quarters </span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100g cherry tomatoes, halved</span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Season the lamb chunks with salt and freshly ground black pepper and set aside. </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat the olive oil in a large lidded pan and fry the onions, carrot and celery for 4-5 minutes, or until softened. </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the garlic, anchovies, thyme and chilli, and continue to cook, stirring, until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for a further 4-5 minutes, or until browned all over. </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer gently for 20 minutes. </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the peas, potatoes and tomatoes, cover again and continue to cook for about an hour, until the sauce has reduced by half. </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Serve hot with plenty of bread to mop up the sauce.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-20179726791435226162014-02-15T12:16:00.001-08:002014-02-15T12:16:35.801-08:00Spaghetti Amatriciana<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qD2XPjJvMcA/Uv_JYDgPqmI/AAAAAAAAH2A/EqLryXKdcfg/s1600/100_5342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-qD2XPjJvMcA/Uv_JYDgPqmI/AAAAAAAAH2A/EqLryXKdcfg/s1600/100_5342.JPG" height="474" width="640" /></a></div>
<br />
150g spaghetti<br />
Parmesan, freshly grated<br />
<br />
<u>For the sauce</u><br />
<br />
30g guanciale (or Pancetta), cut into small cubes <br />
1/2 small onion, finely chopped<br />
olive oil<br />
1 fresh red chilli, finely chopped<br />
splash dry white wine<br />
120g tomatoes, cut into small cubes<br />
flat-leaf parsley, freshly chopped<br />
For the sauce, put the guanciale (or pancetta) and onion in a pan with the oil and chilli, and fry gently for about 4 or 5 minutes. <br />
<br />
Add the white wine and tomatoes and cook for a further 15 to 20 minutes, stirring occasionally.<br />
<br />
While the sauce is cooking, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. <br />
<br />
Lift the pasta from water and add to your sauce and mix well. <br />
<br />
Serve sprinkled generously with the freshly grated Parmesan.Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-27753319436407202242014-02-14T13:23:00.000-08:002014-02-14T13:23:02.246-08:00Ligurian Garlic Sauce<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">4 cloves of garlic</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 slice white bread, crusts removed</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2tbsp red wine vinegar</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Crush the garlic to a smooth purée in a pestle and mortar or food processor.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the olive oil, little by little, till a pouring consistency.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Soak the bread in the vinegar then stir into the oil and garlic to form a mayonnaise like texture.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Season and serve.</span></div>
<br />Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-60499950179995753802014-02-14T13:21:00.000-08:002014-02-14T13:21:25.608-08:00Tomato and Anchovy Sauce<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tbsp olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 garlic clove, sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">8 anchovy fillets</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Pinch and dried chilli</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">400g tinned Italian chopped tomatoes</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Flat leaf parsley</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat olive oil in a pan, add the garlic and anchovy fillets then cook for about two minutes until the anchovies have dissolved.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the dried chilli and then the chopped tomatoes and simmer gently for around twenty minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the chopped flat leaf parsley and season.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Serve with pasta.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-46467688589979267172014-02-14T13:19:00.000-08:002014-02-14T13:19:00.212-08:00Tomato and Pancetta Sauce<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100g Pancetta, thinly chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 red onion, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 chilli, deseeded and chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">400g tinned chopped Italian tomatoes</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat the oil in a pan, lightly sauté the pancetta and red onion and cook for ten minutes until golden. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the chilli and tomatoes and stir together and simmer gently for around 20 minutes till reduced slightly.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Serve with pasta.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-20897761943216059752014-02-14T13:00:00.002-08:002014-02-14T13:00:33.091-08:00Pan-fried Liver With Caper And Sage Butter<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6l2P2RVSCgY/Uv5-gvXeu2I/AAAAAAAAH1Y/o3zSzx2YA9o/s1600/100_5340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6l2P2RVSCgY/Uv5-gvXeu2I/AAAAAAAAH1Y/o3zSzx2YA9o/s1600/100_5340.JPG" height="480" width="640" /></a></div>
<br />
<br />
1tbsp capers in brine<br />
150g sliced calf’s liver trimmed and cut 1cm thick <br />
sea salt and freshly ground black pepper <br />
extra virgin olive oil <br />
15g unsalted butter<br />
5 fresh sage leaves <br />
1 lemon <br />
<br />
1 portion mash potato <br />
<br />
Place a large pan over a moderately-high heat and add just enough oil to cover the base. Season one side of your slices of liver then place them carefully seasoned side down in the oil to cook for one minute. <br />
<br />
Carefully turn the liver slices over, then reduce the heat and add the buter, sage and capers and cook for another minute if you like your liver pink, if not leave it longer but baste the liver with the melted butter.<br />
<br />
As your liver cooks warm up your mash potato.<br />
<br />
Once your liver is nearly cooked, add a squeeze of lemon juice and then remove from the heat to rest for a minute.<br />
<br />
Spoon some mash onto a plate, place on your liver slices then drizzle with the caper, sage and butter mixture.<br />
<br />
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com12tag:blogger.com,1999:blog-2734628866976362031.post-10072891590930553182014-02-13T12:43:00.004-08:002014-02-13T12:43:56.173-08:00Spaghetti Frutta Di Mare<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-KiMhzKp3sAY/Uv0prGmfQzI/AAAAAAAAH1I/qjschwXPeWM/s1600/100_5333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-KiMhzKp3sAY/Uv0prGmfQzI/AAAAAAAAH1I/qjschwXPeWM/s1600/100_5333.JPG" height="528" width="640" /></a></div>
<span style="font-family: Georgia;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">olive oil </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 small chilli, thinly sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 garlic clove, thinly sliced</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">4 cherry tomatoes, halved</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">6 mussels, cleaned </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;">6 clams, cleaned</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">50ml white wine </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">8 prawns, shelled</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 small squid, cleaned and cut into rings</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">4 small scallops, sliced into four </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100g spaghetti</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">extra virgin olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;">chopped fresh flat-leaf parsley</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">juice of 1 lemon</span> </div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Bring a large pan of water to the boil. Once it's boiling add a couple of pinches of salt and then add your spaghetti to cook.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Place a large heavy bottom pan over a medium heat and add a glug of olive oil then lightly cook the chilli and garlic without colouring. Add the mussels, clams and the wine, cover and steam for a few minutes until they open. Remove the lid and disguard any that have remained closed. Remove from pan and set to one side. </div>
<div style="text-align: justify;">
<br />To the same pan add the squid, prawns and the sliced scallops and cook for a few minutes till the prawns are cooked through and pink.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
By now your pasta should be cooked so add it to the seafood pan and put the mussels and clams back in and add the chopped tomatoes then toss together well.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Add the chopped parsley and stir through.<br /><br />Serve with a little extra virgin olive oil and a few drops of lemon juice</div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com1tag:blogger.com,1999:blog-2734628866976362031.post-68770650440772319472014-02-12T11:30:00.003-08:002014-02-12T11:35:32.202-08:00Linguine With Prawns, Mussels, Tomatoes And Chilli<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sVJELxl3kz8/Uvf9foWF1WI/AAAAAAAAH0c/uNJyRn7ApY8/s1600/100_5324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sVJELxl3kz8/Uvf9foWF1WI/AAAAAAAAH0c/uNJyRn7ApY8/s1600/100_5324.JPG" height="562" width="640" /></a></div>
<br />
<div style="text-align: justify;">
This is a really lazy recipe just using some ingredients I had in the fridge . . but it still tasted great :)</div>
<br />
50g frozen shelled mussels<br />
50g frozen cooked prawns<br />
100g linguine<br />
5 cherry tomatoes,halved <br />
3tbsp tomato passata<br />
50ml fish stock<br />
olive oil<br />
1 red chilli, deseeded and thinly sliced<br />
Fresh parsley, chopped<br />
<br />
<div style="text-align: justify;">
Leave your frozen seafood in the fridge to defrost for a couple of hours before your ready to cook.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Bring a large pan of water to the boil, reduce to a simmer and add a couple of good pinches of salt. Once the water has returned back to the boil add your linguine to cook.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
In pan heat a little olive oil and add the chopped chilli and cook for a couple of minutes over a low heat without colouring. Then add the defrosted seafood and the tomato passata, chopped cherry tomatoes and stir round.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Add the fish stock, stir together well then reduce the heat to a simmer until the pasta is cooked.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Once the pasta is done add it to the tomato and seafood and mix well until the pasta is coated then add the chopped parsley and mix well.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
Serve.</div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-53464504002023504182014-02-11T01:47:00.004-08:002014-02-11T01:47:48.274-08:00Sun-dried Tomato Sauce<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">4tbsp olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 garlic cloves, crushed </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 spring onions, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">150ml white wine </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">125g sun-dried tomatoes, drained and chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">6 anchovies, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">150ml fish stock</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat a glug of olive oil in a pan, sauté the garlic, onions, sun-dried tomatoes and anchovies for 3-5 minutes stirring regularly.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Stir in the wine and stock, bring to the boil, reduce to a simmer and cook for 10 minutes till reduced.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Check seasoning.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Serve with pasta.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-45157372970494714042014-02-11T01:47:00.003-08:002014-02-11T01:47:27.709-08:00Lobster Sauce<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">30g butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 onion, fine chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 celery stalk, fine chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 carrot, fine chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 garlic clove, crushed</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 lobster shell, meat moved</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">30g plain flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Tomato purée</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">300ml fish stock</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">600ml double cream</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">In a pan heat a glug of olive oil and the butter till melted then add the vegetables and garlic and sauté gently till softened but not coloured.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the lobster shell and crush with a wooden spoon.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the flour and a dash of tomato purée and cook for 5 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the stock and cream and cook for 20 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Move from the heat and let cool a little then place in a liquidisers and blitz to a smooth soup like consistency.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Pass through a sieve.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Check seasoning.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Serve with pasta.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-65282067313819445562014-02-11T01:47:00.001-08:002014-02-11T01:47:04.264-08:00Tomato And Basil Sauce<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 small onion, finely chopped </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 garlic cloves, chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">250g cherry tomatoes, halved</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">85g sun-dried tomatoes</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 sprig rosemary, leaves only</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">30g basil, torn</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">150ml dry white wine</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat a glug of olive oil in a pan and lightly sauté the vegetables for 3 minutes then add the garlic and sauté lightly till everything is softened but not coloured. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the tomatoes and cook for 3 minutes, then add the wine and let it bubble for few minutes to burn off the alcohol, then add the rosemary an half the basil.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Squash the tomatoes with a wooden spoon and stir together well.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cook for 15 to 20 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the rest of the basil just before serving and check seasoning.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-44537745579700546022014-01-25T13:25:00.002-08:002014-01-25T13:25:48.256-08:00Farfalle With Prawns And Peas<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7-MqFeJv9Rc/UuQfyJDPfjI/AAAAAAAAHzU/jd5tEwP8RYY/s1600/100_5287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7-MqFeJv9Rc/UuQfyJDPfjI/AAAAAAAAHzU/jd5tEwP8RYY/s1600/100_5287.JPG" height="480" width="640" /></a></div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Verdana, sans-serif;">150g farfalle pasta</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Verdana;">olive oil</span></div>
<span style="font-family: Verdana, sans-serif;">100g frozen peas, defrosted</span><br />
<span style="font-family: Verdana, sans-serif;">juice of 1 lemon</span><br />
<div id="yui_3_3_0_8_139068182409014">
<span style="font-family: Verdana, sans-serif;">150g raw peeled prawns</span></div>
<span style="font-family: Verdana, sans-serif;">1 small red chilli, fine chopped</span><br />
<span style="font-family: Verdana;">1 clove garlic, finely chopped</span><br />
<span style="font-family: Verdana;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana;">Put large pan of water on to boil, once boiling add a good pinch of salt, let the water return back to the boil then add your pasta to cook.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana;">In a frying pan add a glug of olive oil then add the diced chilli and garlic a fry gently for about a minute, then add the prawns.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana;">Once the prawns begin to change colour, toss in the pan until the prawns become coated in the chilli and garlic, add the peas and cook until the prawns are cooked through. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana;">By now your pasta should be cooked so add to the prawns and add the lemon juice then toss together well to flavour the pasta with the oil, garlic and chilli.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Verdana;">Serve.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-5483843519954545362014-01-24T13:07:00.001-08:002014-01-24T13:07:29.778-08:00Pollo Alla Calabrese (Calabrian Chicken Stew)<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-sA6qNdnDkcs/UuLVv23Eb8I/AAAAAAAAHyk/97xmG2mTcyo/s1600/100_5313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sA6qNdnDkcs/UuLVv23Eb8I/AAAAAAAAHyk/97xmG2mTcyo/s1600/100_5313.JPG" height="475" width="640" /></a></div>
<div class=" module padded">
</div>
<div class=" module padded" style="text-align: justify;">
<dl id="stages"><span style="font-family: Verdana, sans-serif;">
</span>
<dt class="stage-title"><span style="font-family: Verdana, sans-serif;"><u>For the chicken calabrese</u></span></dt>
<span style="font-family: Verdana, sans-serif;">
</span><dd><span style="font-family: Verdana, sans-serif;">
</span></dd></dl>
</div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">2tbsp plain flour</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">salt and freshly ground black pepper</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">8 skinless chicken thighs</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">extra virgin olive oil</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">shallot, fine chopped</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">100g 'nduja (spreadable spicy pork sausage)</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">3 peppers, 1 red, 1 yellow, 1 green, all roughly chopped</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">100ml tomato passata </span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">400ml chicken stock </span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">1 large chilli, finely chopped </span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">small bunch fresh marjoram, chopped</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">small bunch fresh chives, chopped</span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">small bunch fresh parsley, chopped</span></div>
<dl><span style="font-family: Verdana, sans-serif;">
</span>
<dt class="stage-title"><span style="font-family: Verdana, sans-serif;"><u>For the Parmesan mash</u></span></dt>
</dl>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">100g King Edward potatoes (peeled and cut into chunks) </span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">50g Parmesan, freshly grated </span></div>
<div class="ingredient">
<span style="font-family: Verdana, sans-serif;">salt and black pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">
Preheat the oven to 180C/Gas 4.</span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Place the flour on a plate and season with salt and freshly ground black
pepper. </span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Lightly coat the chicken thighs in the seasoned flour. </span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Heat a glug of oil in a large frying pan over medium heat and add the chicken,
cooking until golden brown on all sides. Then keep to one side.</span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">In the same pan add a little more oil and gently fry the shallots and n’duja for a few
minutes.</span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"> </span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add the chopped peppers, passata and the chicken stock. </span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Bring to the boil before adding the cooked chicken, chilli and chopped herbs.
Stir to combine, then remove the pan from the heat. Taste for seasoning and add
salt and freshly ground pepper as necessary. </span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Transfer the pan to the oven and bake for around 40 minutes. </span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">For the mash, place the potatoes into a large saucepan and cover with water.
Add a pinch of salt and bring to the boil. Then cook the potatoes for 10-15 minutes
until tender. Drain well and return the potatoes to the dry pan for a few
seconds to steam and dry off a little.</span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Using a potato masher and mash well, gradually adding the grated Parmesan.</span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Season generously with salt and freshly ground black pepper.</span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">To serve, place a bed of olive oil mashed potatoes on each serving plate and
place a couple of the chicken pieces on top. </span></div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="module bordered js-accordion" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Serve hot.</span> </div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-60188369001706999262014-01-19T13:20:00.001-08:002014-01-19T13:20:17.447-08:00Prawn Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-OFm5dLswA38/UtxBaGr56wI/AAAAAAAAHw8/rE6qT--9-IY/s1600/100_5298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OFm5dLswA38/UtxBaGr56wI/AAAAAAAAHw8/rE6qT--9-IY/s1600/100_5298.JPG" height="558" width="640" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">12 medium-sized raw prawns<br />20g butter<br />1/2 onion, chopped very fine<br />125g risotto rice<br />50ml dry white wine<br />1tbs tomato passata<br />olive oil <br />Juice of 1/2 lemon<br />Salt and pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"><u>For the stock</u></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">3tbs olive oil<br />1 carrot, roughly chopped<br />1 onion, roughly chopped<br />1 celery stalk, roughly chopped<br />1 bay leaf<br />A few black peppercorns<br />1 tbs tomato paste<br />splash dry white wine</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Take the heads from the prawns, then remove the tails through the shell.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">To make the stock, heat the oil in a large, heavy pan, add the prawn heads and shells then crush them a little with a wooden spoon, till they release their juices. Cook for about 5 minutes, tossing the shells around in the pan, to get all the flavour from them.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the vegetables, bay leaf, parsley stalks and peppercorns. Cook for 3-4 minutes, then add the tomato paste and the wine. Let the alcohol to evaporate, then add 1 litre water (make sure all the shells are covered). Bring to the boil, then turn down the heat and simmer for about 30 minutes. Strain the stock through a fine sieve, pressing the shells to get all the flavour out.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">For the risotto, bring to the stock back up to the boil, then turn down the heat to a gentle simmer. Melt the butter in a heavy pan, and add the chopped onion. Cook gently until softened, but not coloured. Add the rice and stir around to coat in the butter and then add the wine. Let the wine bubble away. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Slowly add the stock, a ladleful or two at a time, stirring and scraping the rice in the pan as you do so. Add the tomato passata with the first ladleful of stock. When each ladleful has almost evaporated, add the next ladleful.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Carry on cooking the risotto for about 14 minutes, adding stock when needed. The risotto is ready when the grains are soft, but still al dente.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Take off the heat and let the risotto rest for a minute without stirring, then season the raw prawns then add to the risotto, with a squeeze of lemon juice. They will cook in the hot risotto. Check the seasoning and adjust if necessary.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Beat in the cold diced butter with a wooden spoon, making sure you shake the pan at the same time.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Georgia;">Serve </span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-29544442367326733452014-01-04T13:44:00.000-08:002014-01-04T13:44:36.608-08:00Lemon Dressing<div style="text-align: justify;">
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #333333; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px;">4tbsp Extra Virgin Olive Oil</span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px;">1tbsp fresh lemon juice</span></span></div>
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px;"></span></span><div style="text-align: justify;">
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px;">Pinch of salt</span></span></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: Verdana, sans-serif; font-size: 12px; line-height: 18px;">Pinch of pepper</span></span></div>
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 12px; line-height: 18px;"><div style="text-align: justify;">
<br /></div>
<span style="font-family: Verdana, sans-serif;"></span></span></span><div style="text-align: justify;">
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #333333; font-family: Verdana, sans-serif; line-height: 18px;"></span><br /></div>
<span class="Apple-style-span" style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; color: #333333; line-height: 18px;"><div itemprop="recipeInstructions" style="font-family: "Trebuchet MS", Arial, Helvetica, Verdana, sans-serif; font-size: 12px; font-weight: normal; line-height: 1.5em; margin-top: 0px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Pour lemon juice into bowl. While whisking, slowly add extra virgin olive oil, salt and pepper. </span></div>
<div itemprop="recipeInstructions" style="font-family: "Trebuchet MS", Arial, Helvetica, Verdana, sans-serif; font-size: 12px; font-weight: normal; line-height: 1.5em; margin-top: 0px; text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Use over salads, grilled meats and fish or as a dip with some good homemade bread.</span></div>
</span><br />Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-3389169572435093992013-12-30T13:30:00.001-08:002013-12-30T13:30:50.950-08:00Cotechino Sausage <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rgND4HyzIrM/UsHeILRYTWI/AAAAAAAAHr4/iqwS_Dkdn8s/s1600/100_5277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-rgND4HyzIrM/UsHeILRYTWI/AAAAAAAAHr4/iqwS_Dkdn8s/s640/100_5277.JPG" width="640" /></a></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Contechino is an Italian sausage eaten specially on new year's eve, usually with lentils. They are quite hard to buy in the UK, well most places outside Italy really, so I have tried to make my own.</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">300g lean pork fillet</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">100g pork fat</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">50g pancetta</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">4tbsp salt</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">dash red wine</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">2 grinds fresh black pepper</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 pinch cinnamon</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 pinch fennel seeds</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 pinch nutmeg</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">1 pinch garlic powder</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">natural hog or ewe casing, soaked in water for at least 20 minutes </span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-rsN_Owx9kR0/UsHiZeV5xUI/AAAAAAAAHsE/9IPyjcFnAaw/s1600/100_5269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-rsN_Owx9kR0/UsHiZeV5xUI/AAAAAAAAHsE/9IPyjcFnAaw/s320/100_5269.JPG" width="320" /></a></div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Roughly chop the pork, pork fat and pancetta so its easier to mince. </span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Mince the pork, fat and pancetta through a mincer with a 5mm plate till finely minced into a bowl.</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zK2agS8jMaI/UsHjlhCR-4I/AAAAAAAAHsM/wpcIGxrLoFI/s1600/100_5272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-zK2agS8jMaI/UsHjlhCR-4I/AAAAAAAAHsM/wpcIGxrLoFI/s320/100_5272.JPG" width="320" /></a></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Add all the other ingredients, except casing, to the bowl of pork mince and mix together to distribute the spices throughout the pork.</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-P-t0r8Jk6U4/UsHkm1cJGQI/AAAAAAAAHsU/NDK5XMZi43M/s1600/100_5273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-P-t0r8Jk6U4/UsHkm1cJGQI/AAAAAAAAHsU/NDK5XMZi43M/s320/100_5273.JPG" width="320" /></a></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia, "Times New Roman", serif;">Knot or tie off the end of your sausage casing and attach it to your sausage machine.</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6rI2Bqb_twI/UsHlQIa0NrI/AAAAAAAAHsc/Owa8vQVEY68/s1600/100_5274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-6rI2Bqb_twI/UsHlQIa0NrI/AAAAAAAAHsc/Owa8vQVEY68/s320/100_5274.JPG" width="320" /></a></div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;">Stuff the sausages till very thick and plump, around the same thickness as a salami.</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Une6AGqrUz4/UsHlc2TNicI/AAAAAAAAHsk/MUKp7zsq56w/s1600/100_5275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Une6AGqrUz4/UsHlc2TNicI/AAAAAAAAHsk/MUKp7zsq56w/s320/100_5275.JPG" width="320" /></a></div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;">Once stuffed, tie off the end and leave out to rest at room temperature for at least 24hrs before cooking.</span></div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rgND4HyzIrM/UsHeILRYTWI/AAAAAAAAHr8/sgq0tRTkaO8/s1600/100_5277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-rgND4HyzIrM/UsHeILRYTWI/AAAAAAAAHr8/sgq0tRTkaO8/s320/100_5277.JPG" width="320" /></a></div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" itemprop="ingredients">
Remember that cotechino has no preservatives and is not cured so it will keep in the fridge, uncooked, for up to 3 days.</div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" itemprop="ingredients">
<span style="font-family: Georgia;"></span> </div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-61036776845003790812013-12-28T12:16:00.002-08:002013-12-28T12:16:29.611-08:00Baby Octopus Stew <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VKBf2sJUC3s/Ur8waxd0DEI/AAAAAAAAHro/2C0s4PAFC04/s1600/100_5266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-VKBf2sJUC3s/Ur8waxd0DEI/AAAAAAAAHro/2C0s4PAFC04/s640/100_5266.JPG" width="640" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="name"></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="name"></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span class="name">olive oil</span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">1 clove of </span><span class="name">garlic</span>, finely chopped </span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">1 red </span><span class="name">chillies</span>, deseeded and chopped </span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">100g baby </span><span class="name">octopus</span>, cleaned and cut into small pieces </span></span><br />
<span class="ingredient"><span style="font-family: Georgia;">100g cooked canellini beans</span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">a glug of </span><span class="name">white wine</span></span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">4 cherry </span><span class="name">tomatoes</span>, peeled and diced </span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">4tbsp passata</span></span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">3 </span><span class="name">basil</span></span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"><span class="amount">2 slices </span><span class="name">Italian bread</span>, toasted </span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">Heat a drizzle of olive oil in a saucepan over medium heat. </span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
<span class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif;">Add the garlic and chillies, and gently fry for a couple of minutes without letting them burn. </span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the octopus and fry for few minutes, stirring around, until white. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Pour in the wine and simmer till the alcohol has evaporated.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the diced tomatoes, canellini beans and the passata and simmer for 4 minutes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Season with salt and pepper, then add the basil leaves and simmer for a couple more minutes.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place some octopus and the sauce in the middle of each plate. Drizzle with olive oil.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve with the toasted bread on the side.</span> Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-5685388618632082342013-12-28T11:52:00.001-08:002013-12-28T11:52:25.646-08:00Homemade Ricotta<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-35hIrlVtfvQ/Ur8ruA38CkI/AAAAAAAAHrc/I9PlYptYzTE/s1600/100_4401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="566" src="http://4.bp.blogspot.com/-35hIrlVtfvQ/Ur8ruA38CkI/AAAAAAAAHrc/I9PlYptYzTE/s640/100_4401.JPG" width="640" /></a></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><u><strong>For Ricotta</strong></u></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Use the leftover whey from making another cheese</span>.<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Return the whey to a pan and re heat to 90 centigrade/ 200 Fahrenheit and hold at temperature for a couple of minutes. Turn off the heat and leave to cool, to 60 centigrade/ 140 Fahrenheit. While cooling small curds will begin to form. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Line a colander as before in a sink, but don't worry about catching the whey this time, and pour the whey into the muslin to drain. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Fold up as before and to strain as much moisture from the curds as you can.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Pour the curds into a ricotta basket, or equivalent, and leave to drain, cool and firm up.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Turn out of your basket and store or use.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-70133241850331189302013-12-28T10:51:00.001-08:002013-12-28T10:51:06.315-08:00Italian Fish Stew<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KqlfsChfIWg/Ur8bFLMyrmI/AAAAAAAAHq4/VzJIKGAOeD0/s1600/100_5239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-KqlfsChfIWg/Ur8bFLMyrmI/AAAAAAAAHq4/VzJIKGAOeD0/s640/100_5239.JPG" width="640" /></a></div>
<br />
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2tbsp olive oil</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ carrot, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ small onion, finely chopped </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ fennel bulb, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2½ garlic cloves, finely chopped</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp dried red chilli flakes</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 can chopped tomatoes</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 litres fish stock</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">salt and black pepper </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">250g clams, cleaned (remove any which do not close when tapped)</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">200g mixed white fish (such as monkfish, halibut, cod), membranes removed, cut into chunks</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">small glass of white wine</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">250g squid, prepperd and cut into rings</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">150g raw prawns, shelled</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">100g scallops, removed from shells, roe kept</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2tbsp finely chopped flatleaf parsley</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat a large frying pan over a high heat and add a tablespoon of olive oil. </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the carrot, onion, fennel, two of the chopped garlic cloves, the chilli flakes and fennel seeds and fry gently for 2-3 minutes.</span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the tomatoes and cook over a low-medium heat for 20 minutes, or until the tomatoes have broken down and the vegetables are softened. Then add the fish stock and bring to the boil. </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Reduce the heat and simmer for 20 minutes.</span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Remove from the heat, then either use a stick blender or pour into a blender and blend until smooth. </span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Season, to taste, with salt and freshly ground black pepper.</span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat a pan until hot over a medium heat, then add another tablespoon of olive oil. Add the clams, white fish, squid,scallops and white wine, cover with a lid and cook for 1-2 minutes, shaking the pan from time to time.</span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Remove the lid and discard any clams which have not opened.</span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the fish broth and bring to the boil. Reduce the heat and simmer for a few minutes until heated through.</span></div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="instruction" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">In a bowl, mix the chopped parsley with the remaining chopped garlic. Sprinkle the mixture over the top of the stew and serve.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-69492136046274674262013-11-02T13:13:00.000-07:002013-11-02T13:13:39.785-07:00Linguine with Capers, Tomato and Basil <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xSFKzy-uSz0/UnVcorsBNzI/AAAAAAAAHpk/e3RjDjPcEPI/s1600/100_5203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-xSFKzy-uSz0/UnVcorsBNzI/AAAAAAAAHpk/e3RjDjPcEPI/s640/100_5203.JPG" width="640" /></a></div>
<span style="font-family: Georgia; font-size: small;"></span><br />
<span style="font-family: Georgia; font-size: small;"></span><br />
<span style="font-family: Georgia; font-size: small;">150g linguine</span><br /><span style="font-family: Georgia; font-size: small;">olive oil</span><br /><span style="font-family: Georgia; font-size: small;">1 garlic clove, sliced</span><br /><span style="font-family: Georgia; font-size: small;">2tbsp capers</span><br /><span style="font-family: Georgia; font-size: small;">dash passata</span><br /><span style="font-family: Georgia; font-size: small;">6 small plum tomatoes, cut into quarters</span><br /><span style="font-family: Georgia; font-size: small;"></span><span style="font-family: Georgia; font-size: small;">chopped basil</span><br /><span style="font-family: Georgia; font-size: small;">grated Parmesan</span><br /><br />
<div align="justify">
<br /></div>
<div align="justify">
<span style="font-family: Georgia; font-size: small;">Place a pan of water on to boil for the linguine, once the water is at a rolling boil add a good couple of pinches of salt. Then add the fusilli.</span></div>
<div align="justify">
<br /></div>
<div align="justify">
<span style="font-family: Georgia; font-size: small;">In a pan over a medium heat, warm the oil then add the garlic, then add the tomato halves, capers and passata, then stir briefly to warm through the passata and tomatoes. By now the pasta should be cooked so remove from the water and add to the tomatoes mixture and toss well so the linguine is coated with the sauce, then toss in the chopped basil.</span></div>
<div align="justify">
<br /></div>
<div align="justify">
<span style="font-family: Georgia; font-size: small;">Serve in a bowl with a sprinkling of grated Parmesan.</span> </div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-29122580412973850292013-10-20T13:03:00.000-07:002013-10-20T13:04:02.827-07:00Conchiglie Pasta With Tomato, Red Onion and Homemade N'duja<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zN-KBRTTxuw/UmQ27qAg2pI/AAAAAAAAHo8/bZET2FdEPlo/s1600/100_5173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-zN-KBRTTxuw/UmQ27qAg2pI/AAAAAAAAHo8/bZET2FdEPlo/s640/100_5173.JPG" width="640" /></a></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">1 red onion, halved and sliced with the grain</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">6 cherry tomatoes, quartered</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">olive oil</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">50g N'duja</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">1 dash passata</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">125ml white wine</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">handful of rocket, very roughly chopped</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">150g conchiglie pasta </span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">Bring a large pan of water to the boil then add a good pinch of salt and cook your pasta to al dente.</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">While the pasta is cooking fry the onion and tomatoes in a glug of olive oil until softened and slightly browned.</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">Crumble in your n'duja and fry for a few seconds, then add the wine and a small ladleful of</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">water. Let it bubble for a few moments. Then add a dash of your passata.</span></div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="article">
<span style="font-family: Georgia, "Times New Roman", serif;">Allow the sauce to cook it has thickened, then add the cooked pasta and the rocket. Then toss until the rocket has wilted and the pasta coated in the sauce.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-63297639240068968782013-10-13T10:49:00.003-07:002013-10-13T10:49:21.080-07:00Farfalle With Anchovy, Garlic and Tomatoes<a href="http://1.bp.blogspot.com/-XhbZg-SNgeo/Ulrc5upteBI/AAAAAAAAHok/3L2b6IGSu5E/s1600/100_5168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-XhbZg-SNgeo/Ulrc5upteBI/AAAAAAAAHok/3L2b6IGSu5E/s640/100_5168.JPG" width="640" /></a><br />
<br /><span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia;"></span></span></span><br /><span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia;"></span></span></span><br /><span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia;">1 garlic clove, crushed</span></span></span><br /><span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;">2 anchovies<br /><span style="font-family: Georgia, "Times New Roman", serif;">1 dash passata</span></span></span><br />
<span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;">8 baby plum tomatoes, quartered</span></span></span><br /><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: medium;">5 basil leaves, torn<br />150g dried farfalle</span></span><span style="font-family: Georgia, "Times New Roman", serif; font-size: medium;"><br /><span style="font-family: Georgia, "Times New Roman", serif;">olive oil</span></span><br />
<div style="text-align: justify;">
<span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Put a pan of water on to boil. once boiling put a couple of pinches of </span></span></span><span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia;">salt into your boiling water and add the farfalle to cook.</span></span></span></div>
<div style="text-align: justify;">
<span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia;"></span></span></span> </div>
<div style="text-align: justify;">
<span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Add a good glug of olive oil to a frying pan over a medium heat, then add the garlic and anchovies, cook for a couple of minutes then add the chopped tomatoes and passata. Stir</span></span></span><span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"> for a couple of minutes and let cook till your farfalle is ready. </span></span></span><br /><span style="color: black; font-family: Georgia, "Times New Roman", serif;"><span style="font-size: medium;"></span><br /><span style="font-family: Georgia, "Times New Roman", serif; font-size: medium;">Once your pasta is cooked,</span></span><span style="font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;"> add it to the pan along with the torn basil leaves. Stir or toss for a minute or two to coat the pasta</span><span style="color: black; font-family: Georgia, "Times New Roman", serif;">. Serve right away.</span></span></span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-45519267783368664502013-10-05T14:13:00.000-07:002013-10-05T14:13:02.332-07:00Roast Veal Shank Tortellini <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-S2IloFTOfds/UlB86-f9FqI/AAAAAAAAHoU/mrGuOuxx-cw/s1600/100_5163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-S2IloFTOfds/UlB86-f9FqI/AAAAAAAAHoU/mrGuOuxx-cw/s640/100_5163.JPG" width="640" /></a></div>
<br />
<span style="font-family: Georgia;">1 quantity <a href="http://passionepercucina.blogspot.co.uk/2012/02/homemade-pasta-dough.html"><span style="color: black;">Homemade Pasta Dough</span></a></span><br /><span style="font-family: Georgia;"></span><br /><em><span style="font-family: Georgia;"><u></u></span></em><br />
<em><span style="font-family: Georgia;"><u>For veal shank</u></span></em><br />
<em><span style="font-family: Georgia;"><u></u></span></em><br />
<span style="font-family: Georgia;">1 veal shank (osso bucco steak), complete with marrow</span><br /><span style="font-family: Georgia;">1 red onion finely chopped, or grated is better</span><br />
<span style="font-family: Georgia;">1 carrot, fine diced</span><br />
<span style="font-family: Georgia;">1 celery stalk, fine diced</span><br />
<span style="font-family: Georgia;">1 tin Italian chopped tomatoes</span><br />
<span style="font-family: Georgia;">50ml beef stock</span><br />
<span style="font-family: Georgia;">25g Parmesan, grated</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Parmesan, shaved</span><br />
<span style="font-family: Georgia;">1 handful basil leaves</span><br />
<div class="ingredient">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;">Heat a glug of olive oil in a shallow frying pan and seal off your veal shank then remove for a minute. In the same pan gently sweat the grated onions, celery and carrot till softened but not coloured. Then add the chopped tomatoes and stock and mix together well, then add your sealed off veal shank and cook till the veal is tender. Remove the veal and set aside to cool. Use a stick blender to blend the cooking liquid to a smooth sauce and set aside to warm up later.</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;">Once your veal is cool tear the meat from the bone and place in a bowl, along with the marrow and add the parmesan and mix together well.</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;">Roll your pasta dough through a pasta machine on its widest setting five times to prove the dough slightly. Then run the pasta through the machine, reducing the settings gettings thinner each time until you have a nice thin dough.</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;">Cut your dough length into two and lay one sheet out onto the board and using a spoon dot the veal flilling out along the centre of the dough leaving 2 inches between each blob of filling. Brush around the filling blobs with the beaten egg then lay the other pasta sheet over the top and press down tightly over the filling removing all trapped air. Use a serrated cutting wheel or knife to cut a triangle around the filling then fold the dough into tortellini with your fingers. Leave to rest in fridge for about an hour.</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;">When your ready to eat, cook your pasta in boiling salted water till al dente.</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;">While the pasta is cooking reheat your sauce in a pan then once your pasta is cooked remove from water with a slotted spoon and add to your sauce.</span></div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;"></span> </div>
<div class="ingredient" style="text-align: justify;">
<span style="font-family: Georgia;">Serve topped with basil leaves and plenty of shaved parmesan and ground black pepper.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com0tag:blogger.com,1999:blog-2734628866976362031.post-86907548786917460082013-10-05T12:53:00.000-07:002013-10-05T12:53:07.793-07:00My Homemade N'duja (Spicy Calabrian Salami)<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vOZZ_tSkXhM/UlBt4wf4JmI/AAAAAAAAHoE/LDcvvKEKw4Y/s1600/100_5166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-vOZZ_tSkXhM/UlBt4wf4JmI/AAAAAAAAHoE/LDcvvKEKw4Y/s640/100_5166.JPG" width="640" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1kg pork belly, skin removed and minced through a 4mm plate</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">2kg pork back fat, skin removed and minced through a 4mm plate</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1kg fresh red chillies</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">200g crushed dried chilli</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">80g paprika</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">110g curing salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">20g crushed black pepper</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">20g whole fennel seeds</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 beef "open end" or "bung" casing</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Cut the tops of the chilies, but leave the seeds in and blend them in a food processor. Combine all ingredients in a bowl and mix together well with your hands, you might want to use rubber gloves as this is a very spicy mix. </span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Use a mincer with sausage making attachment to stuff the mixture into your casing, fill and tie ready to hang.</span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, "Times New Roman", serif;">Hang for 4 to 6 weeks, till your N'duja slightly firm up but are still spreadable when cut.</span></div>
Anonymoushttp://www.blogger.com/profile/05760813344771214412noreply@blogger.com2