mangiare

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

Sunday, August 29, 2010

veal rolls with polenta

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what you need 4 (140g each) thin veal schnitzels, halved lengthways 4 slices pancetta, halved 2/3 cup (80g) semi-dried tomatoes 1 cup grated...
1 comment:

Ciabatta Italian Bread

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Poolish (the starter dough) what you need 300 g general purpose flour (Caputo Tipo 00 works well) 300 g room temperature water 1 g (pinch) y...
3 comments:
Saturday, August 21, 2010

ricotta and spicy chorizo calzone

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what you need Basic pizza dough 180g 00 strong plain flour (or bread flour) 140ml warm water 1tbls Italian extra virgin olive oil 1 pinch of...
1 comment:
Friday, August 20, 2010

rosemary and parmesan crusted chicken cutlets

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what you need 2 cups milk 2 cloves garlic crushed 5 cups fresh breadcrumbs 1/2 grated parmesan 1 cup chopped parsley parsley 2 tablespoons c...
1 comment:

Italian Sausages, with Potatoes and Rosemary.

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what you need 6 italian sausages 800 g kipfler potatoes scrubbed and sliced 1½ teaspoons Paprika 1 Rosemary stalk 4 Garlic Cloves unpeeled s...
1 comment:
Saturday, August 7, 2010

pasta with braised beef and tomato ragu

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A truly hearty Italian meal which will warm and fill anyone on these cold nights. This recipe is also well suited to lamb, especially lamb s...
2 comments:

raspberry and white chocolate friands

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what you need 125g fresh or frozen raspberries 185g butter, melted 6 egg whites 1 x 100g packet almond meal 1/2 cup plain flour 1 1/2 cups i...
2 comments:
Thursday, July 1, 2010

italian sausage and cheese calzone

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whay you need 400g plain flour 100g semolina 1½ cups warm water 60ml olive oil 7g sachet dried yeast 1 Tbsp salt flakes Extra 1 Tbsp olive o...
1 comment:
Saturday, June 19, 2010

roasting meat

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Roasting large pieces of meat to the correct doness can be fairly difficult at times and once the roast is too much done, there is no turnin...
2 comments:

beef and red wine jus

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Ever wondered how to make that dark rick sauce that nearly every restaurant serves with their meat dishes, while it is best to make your own...
2 comments:

prawn oil

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Next time you prepare a dish that leaves you with a lot of left over shells do not throw all those wonderful bits out, instead make up this ...
Monday, June 14, 2010

parmesan and herb crumbed lamb

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This dish, although inspired by the abundance of herbs in late spring, is a wonderful dish to have any time of year. I find it a great choic...

peach and buttermilk muffins

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what you need 2 cups rolled oats (regular oats not instant or fast cook) 2 cups buttermilk 1/2 cup vegetable oil 4 eggs, lightly beaten 2 1/...
1 comment:
Sunday, June 13, 2010

tomato dust

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This is perhaps the simplest of recipes and one of those that sound so fancy on a restaurant menu But, tomato dust or powder is a handy thin...
6 comments:

rich chocolate brownies

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What you'll need 500g butter 1Kg flour 120gr Sugar 8 Eggs 70g Cocoa Powder 50g Dark Chocolate 250g Roasted Hazelnuts (Chopped) What to d...
3 comments:

braised duck tagliatelle

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what you need duck marylands 1 large onion and 1 carrot, chopped 2 garlic cloves, crushed 1/4 cup (70g) tomato paste 1 tbs plain flour 2 cup...
Sunday, June 6, 2010

pumpkin and date mufins

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what you need 2oz butter or margarine 6oz brown sugar 125mls water 1 egg (well beaten) 2 cups self raising flour 1/2 teaspoon salt 1 teaspoo...
1 comment:

warm pumpkin and goats cheese salad

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what you need 1/2 small jap pumpkin (skin on), cut into thin wedges 100ml olive oil 1 tbs thyme leaves 150g firm goat's cheese, cut into...
Saturday, June 5, 2010

orange and poppy seed muffins

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what you need 2 1/2 cups self-raising flour teaspoon baking powder 2/3 cup caster sugar 1 1/2 tablespoons poppy seeds 1/3 cup extra-light ol...
1 comment:

pumpkin, ricotta and sage lasagne

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what you need 1.2kg butternut pumpkin, peeled, cut into 2cm pieces 2 tbs olive oil 1/2 tsp dried chilli flakes 1 tbs chopped sage, plus 12 w...
3 comments:
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:
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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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