mangiare

A selection of recipes that i love to cook from my restaurant and beyond

Sunday, May 30, 2010

ricotta and blueberry muffins

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what you need 75g butter, softened 175g reduced-fat ricotta 1/3 cup caster sugar 1 teaspoon vanilla essence 2 eggs 1 1/2 cups self-raising f...
2 comments:

chicken and chorizo rolls

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what you need 1 cup (70g) fresh breadcrumbs 500g chicken breast mince i chorizo sausage,finely chopped/minced 1 egg, plus 1 extra lightly be...
3 comments:
Wednesday, May 26, 2010

Lime, Chilli and Gin Jelly Oyster Shots

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what you need 10 rock oysters 1/2 cup chicken stock 2 teaspoons gelatine zest of one lime juice of one lime 60ml gin 1/2 red chilli finely c...
Tuesday, May 25, 2010

chicken stock

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A good Chicken Stock is the building block of many a good soup, sauce and stew. Quality home made stock is to the Chef as much a staple as g...
1 comment:

Focaccia

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what you need 310ml (1 1/4 cups) warm water 2 tsp (7g/1 sachet) dried yeast 2 tsp caster sugar 3 1/2 tbs olive oil 450g (3 cups) plain flour...
3 comments:
Sunday, May 23, 2010

Margherita Pizza

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Margherita is a pizza prepared according to a recipe of the Italian chef Raffaelle Esposito. The pizza was first made in 1899 when Queen Mar...
4 comments:

pecan pie pizza

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I tried this pizza the other night for a group of friends and while they all only took one slice, to be polite of course, deep down i know t...
3 comments:

Spicy cashew nuts

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These spicy cashews are great to serve at a party or when friends come over for drinks you can also toss a few into a salad to give some ext...
2 comments:

Olive, goats cheese & chargrilled vegetable tarts

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what you need Olive oil, to grease 12 60gr short pastry tart cases 120g goats cheese 50g char grilled eggplant, coarsely chopped 10 semi-dri...
2 comments:

corn blini with avocado and salmon roe

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what you need 1 x 425g can corn kernels, drained 100g (2/3 cup) plain flour 3 eggs 2 small ripe avocados, halved, stones removed, peeled, co...
3 comments:
Saturday, May 15, 2010

eggplant bruschetta

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bruschetta Bruschetta (pronounced "brusketta") is a traditional italian antipasto, where ‘bruscare’ means ‘to roast over coals’. i...
2 comments:

panzanelle

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what you need 1 loaf white Italian style bread 300ml extra virgin olive oil 100ml balsamic vinegar 1 garlic clove, crushed capers to tase 5 ...
2 comments:
Friday, May 7, 2010

panettone french toast with mixed berries

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what you need 3 eggs 1/3 cup (80ml) thin cream 1/3 cup (80ml) milk 2 tbs caster sugar 1/2 tsp vanilla extract Two 1.5cm-thick rounds of pane...
2 comments:
Friday, April 2, 2010

seafood stew

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with easter now upon us, seafood is the prefered option for many reasons,this great seafood stew is both light and filling, and the flavours...
2 comments:

stuffed baby squid

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what you need 50g fetta, crumbled ½ chorizo (75g), finely chopped 1 tomato, diced grated rind of ½ lemon and juice of 1 lemon 1 cup (70g) fr...
2 comments:
Friday, March 12, 2010

grilled polenta with proscuitto

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what you need 3 cups (750ml) chicken stock 1 cup (250ml) milk 1 cup instant polenta 50g unsalted butter 6 slices proscuitto 1 tbs olive oil,...
3 comments:
Saturday, February 6, 2010

Nashi Pear, Rocket and Pecorino Salad

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What you'll need For the Salad 90 g rocket (Arrugola) leaves 30 g Pecorino Romano 1 pc Nashi pear 12 cherry tomatoes 100 g arrugola lea...
2 comments:
Monday, January 4, 2010

Chilli Jam

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What you'll need 500 grams (1 lb) roma (egg) tomatoes 1 small onion julienned 3-4 small red chillis (chopped) 6 garlic cloves (chopped) ...
Sunday, January 3, 2010

Hollandaise Sauce

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This would have to be Angie's favourites sauce and one of the main reasons we go out for breakfast, having this thick creamy sauce poure...
1 comment:

Reduced Balsamic

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Ever wondered what that black sticky sauce is on the plate when you dine out, well its a reduced balsamic vinegar, used more as a garnish by...

Chicken Stock

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A good stock is the basis of many a great, soup, stew or sauce. Without a good stock recipes don't have the great depth of flavour requ...
1 comment:

Mushroom-and-Goat-Cheese Stuffed Chicken Thighs

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what you need 1 rasher of bacon 500gr (4oz) finely chopped button mushrooms 1 shallot finely chopped 1 teaspoon chopped tyme 250gr (2oz) fre...
1 comment:
Thursday, December 24, 2009

Tzatziki

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Tzatziki, is a wonderful addition to many meals. I like to use it on virtually any grilled fish or chicken dish. Use it as a dip for vegetab...
Saturday, November 21, 2009

Sweet Potato Gnocchi

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what you need 2 (8 ounce) sweet potatoes 1 clove garlic, pressed 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 egg 2 cups all-purpose flour...
2 comments:

Baba Ghanouj - eggplant dip

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what you need 2 large eggplants 2 tbs extra virgin olive oil 1 medium onion coarsely chopped ¼ cup (purchased) roasted red capsicum, chopped...

chicken with lemon & tyme

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what you need 1/2 chicken on the bone 1/2 cup of chopped parsley fresh tyme sprigs 4 lemons 1/2 cup of lemon juice 1/2 cup of vegetable oil...
2 comments:
Monday, October 26, 2009

Sun-dried Tomato and Goat Cheese Zucchini Rolls

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what you need 2 large zucchini, trimmed and thinly sliced lengthwise 1 tablespoon extra-virgin olive oil, plus extra salt and freshly ground...
Wednesday, October 21, 2009

pepperoni calzone

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what you need 2 x 250gr pizza dough balls 1/2 cup spaghetti or pizza sauce 1/2 teaspoon dried oregano 4 ounces sliced pepperoni 2 cups shred...

chicken marsala

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what you need 3 1/2 lbs skinless, boneless chicken breasts 2 tbls unsalted butter 2 cups fresh mushrooms 1/2 cup all-purpose flour 2 tbls ol...
2 comments:
Tuesday, October 20, 2009

rigatoni with Italian sausage

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what you need 500gr rigatoni pasta 1/2 onion finaly diced 1 glove garlic chopped 500gr Italian sausage (with fennel if possible) 2 tbs olive...
2 comments:
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jodachef
As a chef I know no better smell than that of food and in particular pizza that has come straight out of a wood fired oven . Cooking in a wood-fired pizza oven is one of life’s great pleasures. Few things compare with the experience of firing your oven, watching the flames heat the oven dome, feeling the heat of the oven on your face, and cooking some of the world’s best pizza, bread and roasts in your own back yard.
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