chilli mussels

Chilli mussels are one of those dishes that everybody loves, and we sold so many in my restaurant, but get them wrong and people will let you know. One of my pet hates is a watery and tastless sauce, One of the main reasons for a watery sauce is the water that comes from the mussels themselves. The fresher the mussel the more water they contain, a mussel can filter up to 38litres of water a day (10 gallons) and while there is nothing better than the tase of fresh seawater, to much can lead to a very watered down sauce.

Ingredients
2 kg cleaned and de-bearded mussels
1 litre good tomato sugo (sauce)
75 mls dry white wine (Riesling, chardonnay, sauvignon blanc)
1 lemon - zest and juice
½ bunch fresh Italian parsley - roughly chopped
100mls extra virgin olive oil
2 gloves garlic crushed
2 small chillies choped (add to taste)

what to do
In a large saucepan with a tight fitting lid, add the mussels and steam till the mussels just open.
Discard 1/2 the water that is in the pot. (otherwise you will ahve avery watery sauce).
Add the white, garlic, chilli wine, and tomato sugo stir well and replace lid. Cook for 3-4 minutes on medium high heat or until all of the mussels shells are open and sauce is hot.
Remove from heat, Stir well so all mussels are coated in sauce.
Serve in large bowls with a drizzle of olive oil, fresh lemon juice and chopped parsley.

Serve a finger bowl and a bowl to put empty shells into, and lots of crusty bread to saok up the thick rich sauce.

chocolate walnut brownies

what you need

150 gm walnut halves, lightly toasted and coarsely chopped
250 gm good-quality dark cooking chocolate, chopped
200 gm dark brown sugar
125 ml vegetable oil
50 ml coffee liqueur (Kahlua / Tia Maria)
3 free range eggs
1 tsp natural vanilla essence
150 gm plain flour
30 gm cocoa powder
1/2 tsp baking powder

what to do
Preheat oven to 170°C. Spray a shallow 23cm square cake pan with spray oil to lightly grease. Line the base with non-stick baking paper.
Melt the chocolate in a medium heat-resistant bowl (glass/ceramic) over a saucepan of simmering water and mix until smooth. Remove the bowl from the heat and set aside.
Beat sugar, oil, eggs, liqueur and vanilla in a medium mixing bowl until well combined and paler in colour. Add the melted chocolate and beat until well combined.
Sift together flour, cocoa powder and baking powder over chocolate mixture and use a large metal spoon to fold in until combined. Fold in walnut pieces. Pour mixture into prepared pan and smooth the surface. Bake in preheated oven for 30-35 minutes or until moist crumbs cling to a skewer inserted into the centre. Remove from oven and cool completely in pan.
When cool, turn onto a board, remove paper and cut into pieces.

For a great easy dessert, lightly warm a brownie, top with a scoop of good vanilla ice cream, pour over a bix berry coulis and serve with fresh berries.

warm lemon and herb olives

what you need

500 grams of a variety of whole olive in brine that are different sizes, colours and varieties - drained and rinsed (eg. Kalamata, Manzanillo)
1 clove fresh garlic - sliced
100 mls redisland extra virgin olive oil
2 sprigs fresh rosemary stripped from the stalk
3 sprigs fresh thyme or lemon thyme stripped from the stalk
4 small red chillies - whole
Zest of 1 lemon - pith removed and cut into matchstick strips
Freshly cracked black pepper
Fresh crunchy bread to dip in the oil - sliced

what to do
Heat oil up to low - medium heat in fry pan and gently cook garlic without colour
Turn to a low heat and add rosemary, thyme, lemon zest and whole chilli
Toss in the pan for 1 minute and then add olives. Warm through for 2 minutes on low heat.
Season with pepper and serve warm with crusty bread to dip into the oil.

chef's tips
Serve a small bowl to put the unwanted olive pips
If you require olives with more chilli flavouring, slice the chilli or add more.
Pitted olives can be used instead of whole olives

three cheese risotto

what you need

1 litre hot chicken stock

1 tablespoon olive oil

1 medium onions, peeled and finely chopped

2 cloves garlic, peeled and finely chopped
3 sticks celery, trimmed and finely chopped

400g aborio rice

2 glasses of dry white wine

sea salt and freshly ground black pepper

100g Gruyere cheese, roughly chopped

100g taleggio cheese, roughly chopped

75g butter

50g freshly grated Parmesan cheese

what to do

Heat the stock in a pan over a moderate heat.

Heat the olive oil in a pan. Add the onions, garlic and celery, and fry gently for about 5 minutes until softened.

Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent.

Add the wine and keep stirring - any alcohol flavours will evaporate.Once the wine has been absorbed by the rice, add your first ladle of hot stock and a good pinch of salt and pepper.

Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes.Stir in the Gruyere and taleggio.

Remove the pan from the heat and season to taste, then beat in the butter and Parmesan.

Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy.

baby beetroot. asparagus and fetta salad

For the salad
6-8 baby beetroots
4 asparagus spears, blanched
1/2 spanish onion, thinly sliced
handful continental parsley, roughly chopped
handful fresh watercress
75g aged fetta
30ml extra virgin olive oil
1 tbsp natural yoghurt
pomegranate molasses - optional

what to do
For the salad:
Place beetroots in cold, salted water and bring to the boil. Cook until easily pierced with knife or skewer (about 20 minutes). Strain and allow to cool. Peel off skins while still warm and set aside. In a mixing bowl combine beetroot, asparagus, spanish onion, parsley, watercress Toss lightly with extra virgin olive oil to coat.

To assemble: Glide yoghurt on to your salad plate with the back of a serving spoon and spread over the plate.
Place salad in the centre of the plate, garnish with a good drizzle of olive oil and season with a generous amount of cracked pepper.

Dizzle with pomegranate molases if prefered, eat as a started or with rare roasted beef

ricotta stuffed figs

what you need
8 medium figs (480g)
¼ cup (25g) roasted walnuts chopped coarsely
½ cup (120g) ricotta cheese
1 tablespoon caster sugar
1/3 cup (80ml) cream
30g butter
1/3 cup (75g) firmly packed brown sugar

what to do
Preheat oven to 200°C/180°C.
Cut figs, from the top, into quarters, being careful not to cut all the way through; open slightly. Place on oven tray.Combine nuts, cheese and sugar in small bowl; divide nut mixture among figs. Cook, uncovered, about 10 minutes or until figs are heated through.Meanwhile, combine remaining ingredients in small saucepan; stir over heat until sugar dissolves. Simmer, uncovered, 3 minutes
Place two figs in each serving dish; drizzle with caramel sauce.

Or for something a little more savoury mis fresh herbs in with the ricotta wrap in parma ham and bake for 10 minutes

spaghetti puttenesca

This pasta sauce originally was made by Neapolitan prostitutes, who quickly put it together while waiting for the next client

what you need
350g spaghetti or spaghettini
4 tbsp olive oil
1 garlic clove, finely sliced
6 anchovy fillets, drained of oil
400g can chopped tomatoes
2 tbsp small black olives, halved
Pinch of dried chilli flakes
1 tbsp small salted capers, rinsed
1/2 tsp dried oregano
1 tbsp parsley, finely chopped
Sea salt and black pepper

what to do
Cook the pasta in plenty of boiling salted water until al dente.
Meanwhile, heat the oil in a frypan and gently cook the garlic for a minute or two.
Add the anchovies and mash them into the oil. Add the tomatoes, olives, chilli and capers and cook over medium heat for 5 mins, stirring occasionally. Add oregano and parsley and season to taste.
Drain pasta well and toss with the sauce. Serve hot.

fettucini alfredo

The original dish consists simply of butter and freshly grated parmesan cheese. Rich and creamy, this pasta dish is delicious, there are many variations to this recipe. Why not add pancetta, chicken, fresh asparagus or even mushrooms.
the better the pasta and cheese the better the result, as simple as this recipe is you won't Taste better.

what you need
500gr (1lb) Fresh Fettuccine
2 Tablespoons Butter
1 Cup Heavy Cream
1/2 Cup Chicken stock
1 Egg Yolk
1/2 Cup Grated Parmesan Cheese
Sea Salt
Cracked Black Pepper
Additional Grated parmesan To Serve

optional
pancetta or streaky bacon)
asparagus
field mushrooms
chicken

what to do
Bring a large pot of water to a boil for the pasta. Remove 1/4 cup of the cream to a separate bowl and wisk the egg yolk into it. In a saucepan, heat the remaining cream and chicken stock . (if adding options, sautee first then add cream)
Cook the pasta al dente.
Drain the pasta and return it to the pot. Stir the butter into the pasta until melted and the butter covers each strand of pasta. Wisk a little of the hot cream mixture into the egg yolk, mix well, and then pour the egg yolk mixture over the pasta.

Add the grated cheese, and a dash of sea salt to taste. Divide the pasta into four separate dishes and top with cracked black pepper and offer additional parmesan cheese.

cannoli

A cannoli is a crisp hand-rolled pastry shell filled with an exquisite thick cream made of ricotta cheese

what you need
225 gm (1½ cups) plain flour
2 tsp Dutch-process cocoa powder
½ tsp ground cinnamon
2 tbsp caster sugar
2 tbsp melted unsalted butter
60 ml (¼ cup) vin santo or Marsala
1 egg, beaten
6-8 cannelloni pasta tubes, for wrapping
1 eggwhite, beaten
For deep-frying: vegetable oil
For dusting: pure icing sugar

what to do
Sift flour, cocoa and cinnamon into a bowl, add caster sugar and combined butter, vin santo and egg, stirring until dough starts to come together, then turn onto a lightly floured surface and knead until dough is smooth and elastic (5-10 minutes). Wrap in plastic and refrigerate for 1 hour.
Cut pastry into four pieces. Working with one piece at a time (keep remaining refrigerated), lightly flour dough, then using a pasta machine with rollers at widest setting, feed dough through rollers reducing settings one notch at a time until dough is 2mm thick. Cut into 9cm squares, place on a lightly floured tray and cover with a tea towel.
Working with one square at a time, wrap pastry around cannelloni tubes, so opposite corners overlap, and brush with eggwhite to seal (do not put eggwhite on the tube). Heat oil in a deep-fryer or deep saucepan to 180C. Deep-fry tubes in batches until crisp and golden (2-3 minutes), drain on absorbent paper, cool slightly, then slide cannoli shells off tubes. Cannoli shells will keep in an airtight container for up to 1 week.
For filling, process ricotta, liqueur and icing sugar using a food processor until smooth, stir through remaining ingredients. Spoon into a piping bag fitted with a 1.5cm star nozzle and pipe into cooled cannoli, dust with icing sugar and serve immediately.

fettucini con cozze

what you need
1/2 extra-virgin olive oil
4 cloves garlic, thinly sliced
1 cup dry white wine
2 pounds small mussels, scrubbed and debearded
500gr (1lb)fresh fettucini
1/4 cup finely chopped Italian parsley
Salt and freshly ground black pepper
1 tablespoon hot red pepper flakes

what to do
Bring 6 litres of water to a boil in a large pot, and add 2 tablespoons salt.
In a 12-inch sauté pan, heat the olive oil over medium-high heat. Add the garlic and cook until light golden brown, about a minute. Add the wine, raise the heat, and bring to a boil, then add the mussels. Cook, stirring and tossing, until all of the mussels have opened, about 4 minutes.
Meanwhile, drop the pasta into the boiling water and cook until al dente; drain well.
Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste.

Sprinkle with red pepper flakes and serve immediately

porchetta

what you need
1 kg piece of boneless pork belly
2-3 garlic cloves
Pinch sea salt
3 tsp fennel seeds
½ bunch sage leaves, picked and roughly chopped
2 sprigs rosemary, picked and chopped
Pinch chilli flakes
½ zest of a lemon
50g capers, rinsed and roughly chopped
1 tbsp olive oil
Ground black pepper
1 carrot
1 onion
125ml water

what to do
Preheat the oven to 400/200/Gas 6.
Score the pork fat and remove any excess with a craft knife as this will help with the cracking. Crush the garlic in a large pestle and mortar with a good pinch of sea salt, add the fennel seeds and sage and bruise.
Transfer to a bowl, and add the rosemary, chilli flakes, lemon zest, capers, olive oil, a grinding of black pepper and mix. Lay the pork on a board skin side up, smear the herb and caper mix over pork and roll lengthways.
To roll the pork, start in the middle and tie very tightly with one piece of string, continue to make 2 more ties on either side. Cut the carrot and onion into quarters, place in a roasting tin and put the pork on top. The carrot and onion will act as a trivet and stop the pork sticking to the tin. Roast for 20 minutes. Reduce the oven temperature to 300/150/Gas 2, add 250ml of water and cook for 2 hrs. Remove the pork from the oven and set aside in a warm place to rest.
Heat the roasting tin on the hob and scrape any caramelised pieces and pour the cooking juices into a jug.

Cut the pork into 4 pieces and serve with rosemary roasted potatoes and the pork juices

arrabiata (angry) pasta

This fiery dish gains its name arrabbiata (angry) because of the use of chilli. When preparing this angry dish, feel free to use as much chilli as you want, it is up to you and to your mouth, to make it angry or very angry!
This is a recipe that has its origin in the central part of Italy, more precisely, it belongs to the Roman cooking tradition. As you can imagine, in Italy there are many versions of it because of the different regional cooking traditions that influence this famous dish; some are so adventurous that they have nothing to do with a proper arrabbiata (like the use of cream or anchovies).

what u need
400 g (14 oz) Penne rigate pasta (cooked "al dente")
90 ml (3 ½ oz) Extra virgin Olive Oil
2 Cloves of garlic (finely chopped)
2 or 3 Whole dried red chilli (roughly chopped)
500 g (1.1 lb) Chopped tomatoes
A small handful of flat leaf parsley (roughly chopped)
Salt for seasoning

what to do

Chop the garlic and chilli.
Heat the Olive Oil in a sauté pan (medium heat) and add the chopped garlic and chilli into the pan.
Sauté for a couple of minutes or until the garlic becomes golden in colour. When the garlic has turned to golden, add the chopped tomatoes.
Stir for a few seconds.
Season with salt.
Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the suace will be ready.

A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce.
Stir for few seconds to coat the pasta with the sauce. Do this when the pan is still on the heat.
Then, sprinkle with chopped parsley, give a quick stir and serve immediately.

gremolata

Gremolata, which is also spelled “gremolada,” is a condiment that is traditionally served with Ossobucco, which is an Italian dish of braised veal shank. Gremolata is a chopped herb condiment made of garlic, parsley, and lemon peel. Although it is a common accompaniment to veal, the citrus element in gremolata makes it a wonderful addition to seafood and lamb dishes.
Here is a very simple gremolata recipe:

what you need
1 small bunch of flat-leafed parsley
1 lemon
1 large clove of garlic
cracked Black pepper

what to do
Wash and dry the parsley. Finely chop enough to yield two tablespoons
Mince the garlic.
Grate the peel of the lemon until you have produced one teaspoon of zest.
Mix all of the above in a small bowl and add salt and pepper to taste. Many chefs like to prepare the ingredients together in a mortar and pestle to ensure that the flavors of each ingredient mingle before the gremolata is served.

Sprinkle over your dish prior to serving

zabaglione with marinated berries

what you need
2 egg yolks per person
2 teaspoons Sugar
1 small sherry glass full of Marsala

what to do
beat the yolks and the sugar together until they are white and frothy. Stir in the Marsala and put the whole mixture into a thick pan (an untinned copper sugar-boiling pan is the best utensil for zabaglione) over a low heat. If you don't have a copper bowl use a double boiler or a bowl over a large pot of boiling water. Stir continuously as for a custard, taking great care that the zabaglione does not curdle. It must not boil. As soon as it thickens pour it into warmed glasses and serve immediately

marinated berries
what you need
2 punnet fresh mixed berries
60ml white sambucca
1/3 cup sugar

what to do
Meanwhile, place the berries in a pan with the sugar and sambucca. Stir over low heat for 5 minutes to dissolve the sugar. Remove from the heat and set aside to cool.

To serve place berries in the bottom of a tall glass and top with the warn Zabaglione, dust with greshly grated cinimon.

olive tapanade

what you need
2 cups good-quality kalamata olives, pitted
4 anchovies, drained
1/2 small garlic clove, chopped
1 1/2 tablespoons capers, drained
2 1/2 tablespoons extra-virgin olive oil
·1/2 lemon, juiced

what to do
Place olives, anchovies, garlic and capers in a small food processor. Process until mixture is almost smooth. With the motor running, slowly add 2 tablespoons oil, in a thin steady stream, until mixture forms a thick, smooth paste (adding oil slowly prevents the tapenade from separating).
Transfer tapenade to a small bowl. Stir in 2 teaspoons lemon juice, or more if desired.
Season with pepper. Transfer to a sterilised glass jar or container. Pour remaining 2 teaspoons oil over tapenade to cover surface. Store in the refrigerator for up to 7 days.

braised beef cheeks

what you need

4 tablespoons extra-virgin olive oil
4 (12-oz) beef cheeks, trimmed of excess fat
1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
1/2 teaspoon unsweetened cocoa powder
2 cups red wine (preferably a dry Lambrusco or Chianti)
1 lge can whole tomatoes including juice, chopped (3 cups)
1 1/2 teaspoons salt
1 teaspoon black pepper

what to do

Heat 2 tablespoons oil in an ovenproof wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat beef cheeks dry and season with salt and pepper. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 325°F.
Stir cocoa powder into vegetable mixture, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return cheeks (with any juices) to pot and add tomatoes with juice, salt, and pepper. Bring to a simmer, then braise, covered, in middle of oven until very tender, for about 3 hours.

Once cooked I prefer to strain the sauce and remove all the vegetables, great served with either, polenta, mash or shreaded with fresh pasta

grilled polenta

what you need
8 cups water
1 teaspoon salt
2 cups polenta/yellow cornmeal
1/3 cup heavy cream
2 tablespoons butter, softened
1 cup grated Parmesan
Fresh cracked black pepper, to taste
Olive oil

what to do
Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat, fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares.
Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.

Polenta is best served with and dish containing sauce to soak up, such as osso bucco, goulash or even top with a good tomato sauce and freshly grated pecorino cheese, or as of a part of a antipasto platter

gluten free pasta

This pasta is made from amaranth flour which is milled from the seeds of the amaranth plant, this flour boasts a higher percentage of protein than most other grains, and has more fiber than wheat and rice. It is also higher in the amino acid lysine, which some food scientists believe makes it a more complete protein than flour made from other grains. Amaranth flour can be used in cookies, crackers, baking mixes, and cereals. Amaranth flour should be available in most health food store.

what you need
225g/8oz Amaranth flour
125g/5oz Tapioca Flour
1 Egg
1 tbsp Walnut Oil
1-2 tablespoons Water

what to do
Sift together the flours into a large mixing bowl.
Make a well in the centre then add the remaining ingredients and mix well.
Turn onto a lightly floured surface and knead for 10 minutes. until smooth and elastic.
Cover with clingfilm and allow to rest for 20 minutes.
Roll out thinly and cut into whatever pasta shape you require.
Cook in boiling water for 3-4 minutes and toss through your sauce

Abruzzese style spaghetti with garlic and oil

what you need

500 grams of spaghetti

125 ml olive oil

whole garlic clove

4-5 anchovies (optional)

fresh oregano choppede

1 small chilli

10 grams parsley, chopped

what to do
Put the oil into a large fry pan, heat and gently fry one whole garlic clove. As soon as the garlic colours lightly, take it out and put in the anchovies which have been cleaned and chopped. Let this flavour over a very low heat, stirring the anchovies with a wooden spoon till they become a pulp.
When the anchovies are completely mush, add a pinch of oregano and at the last moment a good piece of chilli and a spoon of finely chopped parsley.
Cook the pasta al dente in a big pot of salted, rapidly boiling water. Follow cooking instructions on packet (most timing instructions on commercial spaghetti packets are quite accurate) then drain in a colander. Toss through the sauce and serve immediately into heated bowls. Top with extra parsley

osso bucco

Osso buco is a regional dish from Piedmont, Italy, traditionally made using veal shanks, which are sometimes sold as 'osso buco' in supermarkets. The marrow in the shanks is what gives them that rich flavour.

what you need
1/2 cup plain flour
8 (175g each) veal shanks
1/2 cup olive oil
1 brown onion, finely chopped
1 large carrot, peeled, diced
2 celery sticks, diced
2 garlic cloves, crushed
1 cup white wine
400g can diced tomatoes
1/2 cup chicken stock
1 tablespoon thyme leaves
2 dried bay leaves
soft polenta, to serve

what to do
Preheat oven to 150°C. Sprinkle flour on a plate and season with salt and pepper.
Coat both sides veal in flour, shaking off excess. Heat 2 tablespoons oil in a large, non-stick frying pan over medium-high heat. Cook shanks, in batches, for 2 to 3 minutes each side or until lightly browned. Transfer to a 4-litre capacity ovenproof dish.
Heat remaining 1 tablespoon oil in frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 7 to 8 minutes or until soft. Increase heat to high. Add wine and cook for 2 minutes. Stir in tomatoes, stock, thyme and bay leaves. Bring to the boil. Pour over veal. Cover and bake for 1 1/2 hours.

Uncover and cook for a further 30 minutes or until veal is very tender and sauce reduces slightly. Remove bay leaves.

Serve on soft polenta or creamy mash potatoes

grissini

Grissini are pencil-sized sticks of crispy, dry bread originating in Turin and the surrounding area in Italy. They are originally thought to have been created in the 14th century; according to a local tradition, they would be instead invented by a baker in northern Italy in 1679.

The original recipe, grissino torinese (as still made in Turin), differs from the modern version in that it is thicker, longer, hand-made, often twisted and has a more bread-like texture. The most popular variations are named grissino stirato (straight) and grissino rubatà (hand-rolled).

Grissini are a must with antipasto, try wraping traditional hams and continental meats around them before eating.

what you need
623 g flour
397 g water at room temperature·
6.5 g (2 tsp) instant yeast
9 g (1.5 tsp) salt
28 g (2 Tsp) olive oil
topping of your choice (I used a mixture of seasalt and cracked pepper)

what to do
Combine the flour, yeast, and salt in the bowl of a large food processor. Pulse a few times to combine.
Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid to the dry ingredients in a steady stream.
Process until the dough is smooth and elastic, about 90 seconds.
Place the dough in a lightly oiled container. Cover the container and let the dough ferment at room temperature until doubled in volume, about 1.5 – 2 hours.
Preheat the oven to 350F. A baking stone and steam are not needed.

peach pickle

Try this pickle alongside roast pork, duck or chicken and you won’t be sorry. It would also go perfectly with a salad of grilled chicken, extra-virgin olive oil-dressed rocket leaves and a good scattering of pecorino or crumble of feta

what you need
500 ml (2 cups) white wine vinegar
375 ml (1½ cups) red wine vinegar
330 gm (1½ cups) caster sugar
10 cloves
6 juniper berries
3 fresh bay leaves
9 firm, ripe peaches, cut into wedges

what to do
Combine vinegars, sugar, spices, bay leaves and 2 tsp sea salt in a saucepan. Stir occasionally over medium heat until sugar dissolves. Bring to the boil over high heat, add peaches and cook for 1 minute, then transfer peaches to sterilised jars with a slotted spoon. Pour in syrup, seal jars, stand until cooled, then store in refrigerator. Peach pickle will keep refrigerated for 2-3 weeks after opening.

veal, spinach & cheese rolls

what you need

1 tablespoon anchovy paste
1 stick (1/2 cup) unsalted butter, softened
6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total)
3 ounces Gruyère, coarsely grated (1 1/2 cups)
2 ounces baby spinach leaves (1 1/4 cups)
1/3 cup dry white wine
3 tablespoons finely chopped fresh flat-leaf parsley

what to do
Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.
Put oven rack in middle position and preheat oven to 425°F.
Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.
Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

Why not try this with recipe with boneless chicken thighs

traditional lasagne

I’ve never met a lasagne I didn’t like”, declared Garfield, the comic-strip cat, and you’d be hard-pressed to find anyone who’d disagree with the chubby talking tabby. One of Italy’s most popular culinary exports, the word ‘lasagne’ derives from the Latin word ‘lasanum’ meaning cooking pot but the term has now come to describe the dish itself, which is typically made with sheets of wide pasta, layered with a savoury mixture and baked in the oven. , there’s just something about lasagne that exudes the Italian qualities of warmth and hospitality, and makes you feel instantly at home – wherever you happen to be.

what you need

meat sauce
2 tbs Olive oil
750g Beef mince
1 Onion, chopped
2 Cloves garlic, crushed
1 Stalk celery, finely chopped
1 Carrot, finely chopped
2 x 440g cans Italian diced tomatoes
1/2 Cup red wine
1/2 tsp Dried oregano
2 tbs Basil, chopped
Salt and ground black pepper

cheese sauce
60g Butter
13 Cup plain flour
2 Cups milk
1 Cup grated picante provolone cheese
1/2 Cup grated mozzarella
1/2 Cup grated parmesan cheese
500gr Lasagne Sheets

what to do

To make the meat sauce, heat 1 tbs of olive oil in a large frying pan over a high heat. Cook mince in batches, stirring and breaking up lumps with a wooden spoon. Remove meat to a bowl.
Heat remaining oil in the pan and cook the onion, garlic, celery and carrot for 4-5 minutes or until soft.
Return the meat to the pan and stir in the undrained tomatoes, wine, oregano and basil. Bring the mixture to the boil, then reduce the heat and simmer, covered, for 30 minutes. Season with salt and pepper and remove from the heat.
To make the cheese sauce, melt the butter in a medium-size saucepan over a medium-high heat. Add the flour and cook for 2 minutes. Remove from the heat and gradually add the milk, stirring until the sauce is smooth. Return to the heat and cook, stirring constantly until the sauce boils and thickens. Reduce theheat and simmer for 3 minutes. Remove from the heat, then add the provolone and season to taste. Set aside.
Preheat the oven to 180°C. Lightly grease a 24 x 30cm ovenproof dish with olive oil. Trim lasagne sheets so they fit into the base of the dish. Spread half of the meat sauce over the lasagne sheets. Top with one-third of the cheese sauce. Arrange another layer of lasagne sheets over the cheese sauce.
Repeat layers, finishing with a layer of lasagne then the last of the cheese sauce. Sprinkle with combined mozzarella and parmesan. Bake for 35-40 minutes until top is golden.

The trick to a firm lasagne is to let it stand for 10 minutes before serving.

stuffed peppers

what you need
3 red peppers (capsicums)
1 tablespoon olive oil
1 small onion, finely chopped
2 gloves garlic, crushed
50gr (1 3/4oz) butter
180gr (2 1/4 cups) fresh breadcrumbs
1 egg
1/3 cup grated parmesan
2 tomatoes, peeled seeded and chopped
1/2 cup sliced button mushrooms

1 cup grated mozzerella
2 tablespoons chopped sage

what to do
pre heat the oven to 170 celcius. Cut the tops of the capsicums and save, remove the seeds and and wash
heat the olive oil in a frying pan, add onion, garlic and mushrooms and cook gently for 5 minutes.
remove from the heat and stir in the butter and breadcrumbs , transfer to abowl and add egg, parmesan, tomaot, mozzerella, sage and three tablespoons of water, stir well and season to taste. fill the peppers and place the lids back on drizzle with olive oil and bake for 45 minutes or untill peppers and cooked.

insalata caprese

Insalata caprese is traditionally served with no other dressing than adrizzle of extra virgin olive oil, however a little good quality balsamic will also enhance the flavours. Be sure use vine ripened tomatoes for the best possible flavour.
what you need
6 vine ripened roma tomatoes
4 balls mozzerella cheese
2 tablespoons extra virgin olive oil
15 young basil leaves
sea salt
cracked pepper
balsamic vinegar - optional

what to do
Slice the tomatoes, pouring off any excess juice, and slice the mozzerella a similar thickness.
Arrange alternative rows of tomato and mozzerella on a serving platter.
Sprinkle with sea salt and cracked pepper, drizzle the olive oil over the top.
Tear the fresh basil leaves into pieces and scatter over the top.
Drizzle with balsamic when serving

chorizo stuffed baby squid

what you need

6 medium size squid
3 Tbs olive oil
1/3 cup fresh bread crumbs
1 chorozo sausage, minced roughly
2 garlic cloves, minced
1 Tbs fresh oregano, crumbled
1 Tbs continental parsley, choped
1/4 tsp salt
1/4 tsp black pepper, freshly ground
1/4 cup Pecorino cheese, freshly grated
1 1/2 cups simple tomato sauce
6 anchovies
10 baby capers

what to do
To clean the squid gentley pull the tentacles from the squid and set aside.
Clean out and wash the the inside of the squid. You can gently turn the squid body inside out to fully clean. .
In a bowl mix the chorozo, bread crumbs, garlic, 2 Tbs olive oil, oregano, parsley, salt, and pepper.
Gently two thirds fill the squid with the stuffing mixture, don't over fill or th stuufing will be forced out during cooking.
In a hot fry pan, lightly frythe squid and tenticles in the olive oil, add the tomato sauce, anchovies and capers and bring to a slow simmer and cook for a further six minutes.
Try not to stir the squid too much! Turn the heat to low and gently stir in any remaining stuffing mixture.
Remove from the heat and sprinkle with the Pecarino cheese.
Great served with lots of nice crusty bread

prosciutto, melon and warm fig salad

what you need
Half a rockmelon melon, just ripe

3 tbsp balsamic vinegar

3 tbsp olive oil

Salt and pepper

85g salad greens

8 thin slices prosciutto

8 just ripe figs, sliced in half through the stem

what to do
Remove the seeds from the melon. Slice in half, then each in half again giving four wedges. Remove the peel, then cut the thin ribbons from the melon, this can be done on a mandolin or a potato peeler - it is best to do this along the side of the melon wedge.

Mix the balsamic and oil together in a bowl and season with salt and pepper.

to serve
Arrange the greens on plates and curl the melon and prosciutto over the rocket leaves.
Brush the cut side of the figs with a little oil. Heat a ridged frying pan or grill plate and place the figs cut side down for 2 minutes until tinged brown and warm.
Arrange two halves on each plate, pour over dressing and serve at once

almond biscotti

Biscotti" in Italian is the plural form of biscotto, which applies to any type of biscuit, and it defined biscuits as baked twice in the oven, so they could be stored for long periods of time, which was particularly useful during journeys and wars.

Some people find these twice-baked biscuits painfully crunchy. But that's the point - so that you can dip them into a sweet dessert wine, an espresso coffee, or a liqueur glass of Nocello or Frangelico to soften them before eating.

Store in an airtight container, where they will last for weeks, if not months.
this recipe makes about 40 biscuits.

what you need

100 g whole almonds
250 g plain flour
1 tsp baking powder
250 g caster sugar
pinch of salt
half tsp vanilla extract
2 large eggs
1 extra egg yolk

what to do
Heat oven to 180C. Toast the almonds in a hot, dry pan until they smell sweet and nutty, then cool and roughly chop. Combine the flour, sugar, baking powder, salt, vanilla extract, 2 whole eggs and 1 egg yolk in a food processor and blend until the mixture leaves the sides and form a ball.
Turn out onto a lightly floured bench, scatter with the almonds, and knead for a minute or two to mix them through (add a little extra flour if need be).
Divide the dough in two and pat it out into log shapes about 25 cm long and 5 cm (10 in x 2 in) wide. Line a baking tray with lightly buttered greaseproof paper, and place the logs on it with room for spreading to each side.

Bake for around 25 minutes until they are lightly coloured and firm to the touch. Remove the tray while you reduce the oven temperature to 140C/Gas 1. Cut the logs on the diagonal into 2 cm slices, lay them cut side down on the tray and return to the oven for about 12 minutes, without allowing them to colour. You will have to do this in two batches.

Let the biscuits cool on the tray, then store in an airtight container.

Serve with an espresso or a glass of sweet dessert wine or liqueur like frangelico for dipping in.

note

Why not try replacing the almonds with other nuts, crunchy noughat or even drid apricot pieces

squid ink risotto with seared scallops

Fresh squid ink sacks are always best, and easy to remove from fresh squid, but if you can't find, or don't won't to clean squid, you should be able to purchase sachets of squid ink from good speciality food stores.

The secret to making risotto is to continually stir the mixture as you add the chicken stock. This helps to release the starch from the rice, giving the risotto a nice creamy texture

what you need
1 1/2 litres chicken stock
100g golden shallots, finely chopped
2 cups risotto rice
¼ cup white wine
4 squid or cuttlefish ink sacks
1/2 lemon, juiced
1/2 bunch chives
¼cup Italian parsley leaves, chopped
100g unsalted butter or cream
3 tbsp extra virgin olive oil
Maldon sea salt, pepper, chilli, as hot as you like
1 tbsp cream or butter to finish
16 fresh scallops

what to do
Bring stock to boil and keep hot.In a large saucepan, heat the olive oil and butter over medium heat. Add the shallots and cook until translucent. Do not allow the shallots to brown.

Add the rice and stir for a couple of minutes, coating the grains with the butter, but not allowing to brown. Add the wine and enough chicken stock to just cover the rice. Stir continuously until the rice absorbs the liquid. Repeat, adding a ladle of stock at a time, allowing it to be absorbed, until all stock is used. Cooking time will be about 18-20 minutes.

Once the risotto is cooked add the squid ink, lemon juice, chives, parsley and butter or cream to finish. Season with salt and pepper. Place into four plates.

Lightly coat the base of a non-stick pan with a little olive oil and bring to high heat. Sear the scallops on both sides, then garnish the risotto with them.