Drumstick Cacciatore

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Drumstick Cacciatore
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Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic
Course Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 tablespoons olive oil
  • 8 chicken drumsticks
  • Salt and black pepper
  • 1/4 cup tomato paste
  • 1/4 cup balsamic vinegar
  • 1 teaspoon dried sage oregano, or thyme
  • 1/4 teaspoon crushed red pepper or to taste
  • 1 pound small whole button mushrooms
  • 1 tablespoon chopped garlic
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Instructions
  1. In a large pan heat oil over medium. Add chicken. Sprinkle with salt and black pepper. Adjust heat so chicken sizzles but doesn't burn. Cook 5 to 8 minutes, undisturbed, until browned and releases easily from pan.
  2. Meanwhile, for sauce, in a medium bowl combine tomato paste and vinegar. Add 1 1/2 cups water, the sage, and crushed red pepper. Sprinkle with salt and pepper. Whisk until sauce is smooth.
  3. Turn chicken. Cook 5 minutes more or until browned and releases easily from pan. Scatter mushrooms and garlic into pan. Pour sauce over mixture. Shake pan once or twice to combine. Bring to boiling; reduce heat. Simmer 20 minutes, uncovered, or until chicken just separates from the bone, carefully shaking pan a couple of times. Season to taste.
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Crispy Skin Snapper & Salsa Verde

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Saddletail Snapper & Salsa Verde
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Servings
Ingredients
SALSA VERDE
  • Large Bunch parsley
  • Large Bunch basil
  • Large bunch mint
  • 3 anchovies
  • 1 Tbsp Capers
  • 1 clove garlic
  • 200 ml extra-virgin olive oil
  • Squeeze of lemon juice.
SALAD AND FISH
  • 500 g Waxy new potatoes
  • 200 g cherry tomatoes
  • 200 g Asparagus spears or french beans
  • 4 snapper or white fish fillets skin on
Servings
Ingredients
SALSA VERDE
  • Large Bunch parsley
  • Large Bunch basil
  • Large bunch mint
  • 3 anchovies
  • 1 Tbsp Capers
  • 1 clove garlic
  • 200 ml extra-virgin olive oil
  • Squeeze of lemon juice.
SALAD AND FISH
  • 500 g Waxy new potatoes
  • 200 g cherry tomatoes
  • 200 g Asparagus spears or french beans
  • 4 snapper or white fish fillets skin on
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Instructions
  1. Pick only parsley leaves, otherwise the sauce will be very bitter. Add all the other salsa verde ingredients in a food processor and blitz until smooth. Taste and season with salt and pepper and the lemon juice.
  2. Cut all the tomatoes in half. Cook the potatoes until soft and half again.
  3. Blanch the green beans/asparagus for 1 minute 30 seconds. As they are still hot, trim into 2inch pieces and add to the salsa. The same with the potatoes. This helps the salsa flavour the ingredients, rather than sit on the ingredients.
  4. Heat a frying pan over a medium high heat. Add the fish skin side down. Season with salt and pepper. Leave in the pan until all the sides are white (cooked) and the skin is just turning brown at the edges. Flip, cook for 1 minute then turn the heat off. Leave the fish in the pan as you plate up.
  5. Once you’ve plated up, then place a fish fillet directly on top.
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Easy Italian Peach Crumb Cake

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Easy Italian Peach Crumb Cake
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Course Dessert
Cuisine Italian
Servings
Ingredients
CRUMB CRUST2.5 cups flour
  • cup .5sugar 100 grams
  • 2 teaspoons baking powder
  • 1 pinch salt
  • cup .3+ 3 tablespoon butter very cold
  • 1 egg
PEACH FILLING
  • 2 1/2 cups sliced peaches (peeled sliced then halved)
  • 1 1/2 tablespoons sugar
Course Dessert
Cuisine Italian
Servings
Ingredients
CRUMB CRUST2.5 cups flour
  • cup .5sugar 100 grams
  • 2 teaspoons baking powder
  • 1 pinch salt
  • cup .3+ 3 tablespoon butter very cold
  • 1 egg
PEACH FILLING
  • 2 1/2 cups sliced peaches (peeled sliced then halved)
  • 1 1/2 tablespoons sugar
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Instructions
  1. Pre-heat oven to 180° celsius.
  2. Grease and flour an 20cm. A spring form pan best.
  3. In a medium bowl mix together peaches and sugar, set aside.
  4. In a large bowl whisk together flour, sugar, baking powder and salt, add butter using a pastry blender, or fork combine to form a crumbly mixture, add the egg and continue to mix only until still crumbly.
  5. Add approximately 2/3 of the crumbly mixture to the cake pan, spoon peach mixture on top and sprinkle with remaining crumb mixture.
  6. Bake for approximately 30-40 minutes or until lightly golden on top. Let cool.
  7. Serve with vanilla ice cream if desired. Enjoy!
Recipe Notes

Notes An easier way to cut in butter, is to first place the butter in the freezer for about 15-20 minutes, then grate it directly into the bowl, stir with a fork and there you have a crumbed mixture.

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SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS

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SUMMER RISOTTO WITH ROASTED TOMATOES, CORN AND FIGS
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 2 punnets grape tomatoes
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon fresh thyme
  • 1 tablespoon unsalted butter
  • 1 1/2 cups arborio rice
  • 3 cloves garlicminced
  • 1 cup dry white wine
  • 4 cups to 5low salt chicken stock warmed
  • 1/3 cup freshly grated parmesan cheese plus more for topping
  • 2 ears sweet corn kernels cut from the cob
  • 1 punnet figs sliced or quartered 500g
  • 1 handful fresh basil chopped
  • 3 tablespoons freshly snipped chives
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Instructions
  1. Preheat the oven to 150c. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in colour and caramely and crumpled. Remove from the oven once finished.
  2. While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it’s somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
  3. Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.
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Asparagus With Ricotta Dumplings

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Asparagus With Ricotta Dumplings
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Servings
Ingredients
Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons Sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons Chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • olive oil for drizzling
Servings
Ingredients
Dumplings
  • 2 cups ricotta drained (it shield be dry and crumbly
  • 1 cup finely grated parmesan plus more (for serving)
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 2.5 teaspoons Sea salt flakes plus more
  • 1/2 plain flour plus more
Asparagus and Assembly
  • 250 g asparagus trimmed, cut into 3cm pieces
  • 2 cups chicken stock or low-sodium chicken broth
  • 1 shallot stalk green and white parts, thinly sliced
  • 3 tablespoons unsalted butter cut into pieces
  • 2 tablespoons Chopped chives
  • 2 teaspoons fresh lemon juice
  • Sea salt flakes freshly ground pepper
  • olive oil for drizzling
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Instructions
Dumplings
  1. Pulse 1.5 cups of the ricotta with the parmesan, egg, egg yolk, and salt in a food processor just until smooth. Sprinkle flour over ricotta mixture and pulse again until just combined. Transfer dumpling batter to a medium bowl.
  2. Dust a greaseproof lined baking tray with flour. Using a metal spoon, scoop out 2–3 tsp. dumpling batter and scrape spoon against side of bowl at a 45° angle to smooth batter. Using your finger tip, push batter off spoon and let drop onto baking sheet (this may take a few tries). The dumpling will slightly curve at each ends. Dust tops with more flour. (You should have about 65 dumplings.)
Asparagus and Assembly
  1. Bring a large pot of lightly salted water to a boil. Add asparagus and cook until almost tender, 2–3 minutes. Transfer to a bowl of ice water; drain and pat dry. Reserve pot.
  2. Meanwhile, bring chicken stock to a simmer in a large skillet over medium heat.
  3. Return pot of water to a gentle simmer and add dumplings (one by one so they don’t crush each other), stirring occasionally, until they’re almost double in size and cooked through and tender, about 4 minutes (dumplings will quickly float to surface).
  4. Transfer dumplings to pan; add butter and green garlic. Cook, tossing often, until sauce has thickened and garlic has slightly softened, about 3 minutes. Add asparagus, chives, and lemon juice and toss to warm asparagus; season with salt and pepper. Serve dumplings with more cheese and drizzle with olive oil.
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Linguine with Red Pesto and Corn

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Linguine with Red Pesto and Corn
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Cuisine Italian
Servings
Ingredients
  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving
Cuisine Italian
Servings
Ingredients
  • 500 g dried linguine
  • 4 ripe roma tomatoes
  • 15 basil leaves
  • 1 tablespoon celery leaves
  • 1 tablespoon parsley leaves plus more for serving
  • 1 clove garlic
  • 1 pinch salt
  • 1/2 cup sliced almonds or whole
  • 1/4 teaspoon black pepper
  • 6 tablespoons olive oil
  • 3 ears fresh corn
  • Parmesan for serving
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Instructions
  1. Bring a large pot of salted water to boil. Add the pasta and cook until al dente, following the instructions on the package. Plunge into an ice bath, drain, and let cool. Bring another pot of water to boil. Drop the tomatoes in for about 1 minute, until their skins split. Transfer them to a bowl of ice water to stop the cooking. Once cool, peel the skins and remove the seeds. In a food processor or blender, combine the peeled tomatoes, basil, celery leaves, parsley, salt, garlic, almonds, pepper, and olive oil. Process until smooth. Shuck the corn and slice the kernels off of the cob. In a large bowl, toss the pasta with the sauce and the raw corn. Serve topped with chopped parsley or grated Parmesan.
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TOMATO, AVOCADO AND MOZZARELLA SALAD ON GRILLED GARLIC TOAST

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TOMATO, AVOCADO AND MOZZARELLA SALAD ON GRILLED GARLIC TOAST
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Servings
Ingredients
  • 1 in large baguette slicedhalf
  • 6 tablespoons roasted garlic oil
  • 3 to 4 heirloom tomatoes thinly sliced
  • 2 avocado thinly sliced
  • 1/2 red onion thinly sliced
  • 2 balls fresh buffalo mozzarella cheese
  • leaves fresh basil and oreganofor topping
quick herb drizzle
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon champagne vinegar
  • pinch of salt and pepper
  • 1/3 cup olive oil
Servings
Ingredients
  • 1 in large baguette slicedhalf
  • 6 tablespoons roasted garlic oil
  • 3 to 4 heirloom tomatoes thinly sliced
  • 2 avocado thinly sliced
  • 1/2 red onion thinly sliced
  • 2 balls fresh buffalo mozzarella cheese
  • leaves fresh basil and oreganofor topping
quick herb drizzle
  • 2 tablespoons fresh basil
  • 2 tablespoons fresh oregano
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh rosemary
  • 1 tablespoon champagne vinegar
  • pinch of salt and pepper
  • 1/3 cup olive oil
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Instructions
  1. Heat the grill on the highest setting. Once hot, place the bread cut-side down on the grates until golden brown and toasty. Remove from the grill and place on a large baking sheet. Drizzle the toast with the roasted garlic oil, about 3 tablespoons for each side. Layer on the sliced tomatoes and avocado. Liberally season the tomatoes and avocado at this point.
  2. Add on the sliced red onion – as much or little as you’d like. Drizzle about half the herb dressing on now, then cover the top with pulled mozzarella. Drizzle the rest of the herb dressing on. Cover with the fresh basil and oregano leaves. A sprinkle more of salt and pepper if you’d like – and serve!
quick herb drizzle
  1. Add the herbs, vinegar, salt and pepper to a food processor or blender. Blend until the herbs are finely chopped. Stream in the olive oil until the mixture comes together.
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Pumpkin Cannelloni with Sage Brown-Butter Sauce

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Pumpkin Cannelloni with Sage Brown-Butter Sauce
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 700 g pumpkin
  • 1 1/2 Tbsp Extra virgin olive oil
  • 3 large garlic cloves
  • 1/2 cup ricotta
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 1/2 tsp. finely chopped fresh sage
  • 1/2 tsp. salt
  • 1/2 tsp. Freshly ground pepper
  • 1 packet oven-ready lasagna sheets
  • 6 tbsp. unsalted butter
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 700 g pumpkin
  • 1 1/2 Tbsp Extra virgin olive oil
  • 3 large garlic cloves
  • 1/2 cup ricotta
  • 1/2 cup grated Parmigiano-Reggiano
  • 1 1/2 tsp. finely chopped fresh sage
  • 1/2 tsp. salt
  • 1/2 tsp. Freshly ground pepper
  • 1 packet oven-ready lasagna sheets
  • 6 tbsp. unsalted butter
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Instructions
  1. Preheat oven to 180°C.
  2. Place pumpkin, along with 3/4 cup water, in a large pan over medium heat. Cover and steam until tender, 20 minutes. Remove to a medium bowl and mash until smooth.
  3. Heat 1 1/2 tablespoons olive oil in a small skillet and sauté garlic until golden. Transfer garlic to a mortar and pestle, then crush to a paste. Stir cheeses, chopped sage, salt, pepper, and garlic paste into mashed pumpkin. Set aside.
  4. Bring a large pot of water to boil. Cook lasagna sheets until tender, about 2 minutes. Transfer to a plate and drizzle with olive oil to prevent pasta from sticking together. Reserve 1/4 cup pasta water.
  5. Liberally brush a medium baking dish with oil. Place a lasagna sheet on a clean work surface. Add 4 tablespoons pumpkin mixture to centre of lasagna, roll into a cannelloni tube, then transfer to prepared baking dish. Repeat with remaining sheets.
  6. Pour reserved pasta water over lasagna and cover tightly with foil. Bake until heated through and pasta is tender, 20 to 25 minutes. Cook butter and sage leaves in small skillet over medium-high heat until golden-brown. Drizzle over pumpkin cannelloni and serve immediately.
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Pasta with Burst Cherry Or Grape Tomato Sauce

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Pasta with Burst Cherry Or Grape Tomato Sauce
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Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 500 g spaghetti
  • Sea salt flakes
  • 1/2 cup olive oil
  • 2 large garlic cloves finely chopped
  • 3 punnets cherry/grape tomatoes
  • 1/2 tsp Freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan for serving
Course Entree, Main Dish
Cuisine Italian
Servings
Ingredients
  • 500 g spaghetti
  • Sea salt flakes
  • 1/2 cup olive oil
  • 2 large garlic cloves finely chopped
  • 3 punnets cherry/grape tomatoes
  • 1/2 tsp Freshly ground black pepper
  • Pinch of sugar
  • 1 cup coarsely chopped fresh basil
  • Freshly grated Parmesan for serving
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Instructions
  1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
  2. Meanwhile, heat oil in a frying pan or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
  3. Toss pasta with tomato sauce and basil.
  4. Top with Parmesan & enjoy!
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Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots

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Blueberry Pizza W. Whipped Ricotta + Caramelised Shallots
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Servings
Pizza
Ingredients
Dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt
Pizza
  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese
Servings
Pizza
Ingredients
Dough
  • 1 1/8 cups warm water
  • 3 teaspoons active dry yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 2 2/3 cups whole wheat flour
  • 1 teaspoon salt
Pizza
  • 1 tablespoon olive oil
  • 2 tablespoons Butter
  • 4 French shallots sliced
  • 1/4 teaspoon salt
  • 2 tablespoons brown sugar
  • 2 garlic cloves minced
  • 1/2 cup ricotta cheese
  • 2 lemons zested
  • 250 g mozzarella cheese grated
  • 2 tablespoons fresh thyme
  • 1 cup fresh blueberries
  • 2 tablespoons Parmesan cheese
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Instructions
  1. In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 cups flour and salt, stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work in the additional 2/3 cup flour, kneading it on a floured surface for a few minutes. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1-1 1/2 hours.
  2. While the dough is rising, heat a large skillet over low heat and add olive oil and butter. Add in the shallots and the salt and cover, cooking for 30 minutes and stirring occasionally and reducing the heat more if they begin to brown too much. Stir in the brown sugar and the garlic and cook for 5 more minutes. Set aside.
  3. Add the ricotta to a food processor and blend until smooth. Add in the lemon zest and puree until combined. After the dough has risen, punch it down and place it back on the floured surface. Using a rolling pin or your hands, form it into your desired shape (sometimes I use baking sheets and do rectangles or free form pizzas - this specific dough will yield one pizza large enough to feed about 3-4 people) and place on a baking sheet or pizza peel. Place the towel back over the dough and let sit in the warm place for 10 minutes.
  4. Preheat your oven to its hottest setting (usually 220C) - or if you're using a pizza stone, follow the manufacturers directions. Spread the ricotta on the dough and cover it with half of the mozzarella. Add the shallots and the thyme, then cover it in the blueberries. Add the remaining cheese. Bake for around 20 minutes, or until the crust is golden and the cheese is bubbly. (Time will vary a lot depending on oven, so allow up to 30 minutes) Remove and serve with parmesan on top.
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