Recipes

Aglio e Olio

pasta9

Aglio e Olio

Serves: 4 – 6 people

Difficulty: easy
Preparation time: Quick
Cooking time: Quick
This is the simplest of pasta dishes and, if you like garlic, it makes it even better. As simple Aglio e Olio is, it is also easy to make a mess of it, the most important thing is the spaghetti – use only the best, pay a little more, it is worth it. This recipe I did for crush online a couple of years ago and we used a home- made linguini. For the best results, use only the best olive oil and fresh garlic.
Cheese is not a requirement and is best if kept simple. As I am not a fan of take ways, this makes up for those really lazy Sundays, Fridays and Saturdays. Some purist believe that the garlic is removed, strained from the oil before the pasta is cooked. If you are not going burn the garlic, it would not matter too much.

Ingredients

500 g fresh home-made linguini
6 cloves garlic, thinly sliced or crushed
1/2 C (125 ml) olive oil
1/4 tsp (1.25 ml) chilli, deseeded and finely chopped (I prefer using red pepper flakes)
salt
freshly ground black pepper to taste
1/4 C (60 ml) chopped fresh Italian parsley
1 C (250 ml) finely grated Parmesan cheese

Method

Bring a large saucepan filled with salted water to the boil. Add the linguini and cook until al dente. Drain quickly and place in bowl (if some of the cooking liquid is retained, this will help to ensure that the dish remains moist.)

While the pasta is cooking, heat the oil in a sauté pan. Add the the garlic and cook slowly until the garlic starts to change colour, if it burns strain it off. Remove from heat and add the chilli (or red pepper flakes), salt and black pepper.

Add the parsley, pasta and cooking liquid.
Sprinkle with Parmesan over the pasta before serving.

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ORRECHIETTE WITH BACON AND BROCCOLI

 

pasta8 (1)

ORRECHIETTE WITH BACON AND BROCCOLI

This is one of those dishes that are so simple as long as if you do not have to make your own pasta.  The dough contains no egg with only flour, semolina and water and originates from Puglia. It is tricky process where a quick hand is required. Dough is rolled into a long cylinder then sliced with a sharp knife and at the same time ‘little ears’ are formed with the same knife being pulled across the pieces of dough to form little dome shaped pasta. Note that not all of them will look the same, the centre is softer than the thicker edges. If all this seems like too much work, dried, store-bought orrechiette will do just fine. This combination is always going to work, pasta, broccoli, bacon and Parmesan. Some recipes use peas, sausage in its origins rapini was used which is a lot more bitter.

Serves: 4-6

Difficulty: moderate
Preparation time: 10-15 minutes
Cooking time: 5 minutes

INGREDIENTS
150 g bacon, diced
1 small chilli, deseeded and chopped
1 – 2 cloves garlic, crushed
200 g broccoli florets, blanched
¼ C (60 ml) white wine
¼ tsp (1.25 ml) lemon zest (optional)
3 Tbsp (45 ml) chopped parsley
1 tsp (5 ml) black pepper
salt
400 g orrechiette, cooked
approximately 100 ml reserved liquid from cooking the pasta
finely grated Parmesan cheese, for serving

METHOD

Sauté the bacon in a sauté pan until cooked and slightly browned. Add the chilli and garlic.
Add the broccoli florets and deglaze with white wine (it’s OK if the broccoli is slightly overcooked, as this will result in small pieces breaking off and sticking to the pasta). Add the lemon zest (if using).
As soon as the orrechiette is cooked, strain (retain the cooking liquid and set aside) and add to the bacon and broccoli mix.

Move the ingredients continuously in the pan, making sure that the mixture does not stick to the pan. Add some of the reserved pasta cooking liquid to loosen. Add the parsley and the crushed black pepper.

Adjust the seasoning and finish with parmesan before serving.

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Mackerel with wilted baby gem and a charred potato dressing

Crush Rudi14

Credit – Crush Online

Mackerel with wilted baby gem and a charred potato dressing

Fish choices have become a big challenge, as we are limited with choices. We try and buy responsible where possible. In many parts of the world mackerel has been fished beyond sustainable levels. We are still fortunate that we have access to mackerel for now. With an oily flesh, rich in omega-3 it make a great health choice as well as being great to cook on the open fire.

Yield: 4 people

INGREDIENTS

2 whole mackerel, gutted and cleaned
4 tbsp olive oil
1 tsp course salt
2 large red chilli, deseeded and finely chopped
2 small garlic clove, finely chopped
2 tsp apricots jam
Sprigs thyme
4tbsp lemon juice
1 tsp zest

2 heads baby gem lettuce washed
2 medium potato
120 ml olive oil
60ml lemon juice
½ tsp lemon zest
4 garlic cloves roasted
Salt as needed

METHOD

Score mackerel on each side

Light fire
While the fire is working, place potato straight into fire and cook until soft, remove and allow to cool slightly.
Place 4 garlic cloves in foil with some olive oil and salt and roast close to the fire until soft, remove and mash roughly, combine with salt pepper and olive oil
Remove potatoes, cut in half and scoop out warm soft potato into a bowl, put aside.

Combine all marinade and basting ingredients.
Baste fish lightly place on grill.
Cook for about 5 minutes a side, check for doneness.
Remove, spoon remaining marinade over mackerel. Leave some basting for when the fish is finished.
While it is resting place lettuce on grill. Wilt on open fire edges will burn slightly.
Combine with lightly crushed potatoes, roasted garlic, lemon, olive oil and lemon juice

Serve.

If you do not have a fire cook fish under the grill.

Time the fish takes to cook will be determined by the size and thickness.

The majority of our fish comes of a green list with a small percentage coming of the orange list set up by SASSI as a guideline to assist us in making correct choices. Between customer demands, supply, the weather and the green list we are sometimes left with small amount to choose from. Yes we do make mistakes with the odd fish coming from the wrong side of the list.

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SPICED FRIKADELLE & CHUTNEY SANDWICH

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SPICED FRIKADELLE & CHUTNEY SANDWICH

 

As winter is approaching, rain falling and the fire burning. This will warm the soul. Reminds me of Durban in Cape Town almost like a meatball Gatsby.  I was even contemplating adding cheese on top and melting it.

CHUTNEY BASE

INGREDIENTS

2 onions, peeled and finely diced
2 ea garlic, peeled chopped
1 tsp grated ginger
4 chillies, 2 chopped 2 slit down centre
1 tsp yellow mustard seeds
1 tsp toasted and crushed coriander seeds
1 tsp toasted and crushed cumin seeds
8 ea curry leaves
5g turmeric powder
1tbsp canola oil
1tbsp clarified butter
Water as needed
6 ea tomatoes, grated
Pinch sugar as needed
Chopped coriander

METHOD
Add the onion to the oil and butter cook the onions until soft and translucent add water if it starts catch, cook away
add all spices cook another 5 minutes until the spices become fragrant
Add a little more butter if needed
Add the turmeric and curry leaves to the onions and cook the spice for a further 3-5 minutes, until fragrant
Add the garlic, ginger and chilli and mix through – cook a further 3-5 minutes, and then add tomatoes
Add water if needed
Finish with coriander

FRIKADELLE
Makes about 25 -30ea
INGREDIENTS
500g minced beef
1 medium onion, finely chopped
1 chilli chopped very fine
4 slices cubed bread
¼ cup milk
1-2 garlic cloves, crushed
1 tsp ground paprika
3 tbsp fresh parsley, chopped
1 tbsp fresh thyme, finely chopped
½ tsp chopped coriander
1 tbsp fresh mint, finely chopped
½ tsp cumin powder
1tsp salt
1tsp Worchester sauce
1tsp chutney
½ tsp freshly ground black pepper
2 eggs, beaten
2 tbsp vegetable oil

METHOD
Soak bread in milk add all ingredients together and combine well
Form the frikkadels into golf ball size ball and press to flatten slightly
Heat the oil in a non-stick frying pan and brown the meatballs on both sides or bake in oven.
Place in heated chutney to finish

TO ASSEMBLE
6 prego rolls
150ml yoghurt
Fresh coriander
2 tomatoes sliced
Butter for rolls
Mixed vegetable atchar

Butter rolls and toast
Place tomato slices on each
Top with 5ea  Frikadelle per roll
Top with yoghurt
Picked coriander
Serve

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Guanciale part five – Bucatini all’Amatriciana

Ingredients

The ingredients

Here we go again, so many variations, so many so called original recipes each with a very viable true original stories. But on this one I am going to stick to just tomato, guanciale and pecorino …I might consider adding wine and olive oil. This sauce is supposed to be simple, with a peasant heritage originating from the town of Amatrice. The ingredients used in the sauce is a reflection of what was available in the area. In some areas it is prepared without the addition of tomato, but it is the tomato sauce that makes it special. If you cannot get bucatini (thick spaghetti with a hole running through the centre get spaghetti.

It must be noted that in some recipes garlic and onion is added, this distracts and disguises the tomato flavour. The addition of a little black pepper needs to be added while some believe it is a little chili instead that should be added.

INGREDIENTS
20ml extra-virgin olive oil
150g guanciale, cut into cubes
60ml white wine
425g whole peeled tomatoes crushed,
Salt
Freshly ground black pepper
400g dried bucatini pasta
40g grated Pecorino
40g Pecorino shaved or grated for serving

METHOD
Heat the olive oil over medium heat and add guanciale, until lightly browned.
Add wine and cook until almost evaporated and pan deglazed
Add tomatoes and bring to a simmer leave the seeds, I like to add a little water or stock to help the sauce along.
Season with salt and fresh ground black pepper, add a little extra to give a bite.
Boil pasta in salted water until just short of al dente, remove and put into sauce with about 50 ml of pasta liquid.
Continue to cook in sauce until al dente, the sauce would have thickened slightly. Remove and add cheese.

Season and serve with extra cheese.

Pasta

Bucatini all’Amatriciana

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Guanciale – Carbonara – part four – Journey with chef ‘D’

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Simple Ingredients for Carbonara

For our chefs table dish we are making a home-made linguini with a Carbonara sauce, I was brought up believing that it must have smoky delicious bacon in the sauce and with-out it, it was not worth it. Of course this was bastardised form many versions of the original, probably because pancetta or guanciala was not available, but that is not the only part, as a youngster cooking in my mothers kitchen we added lots of cream, which is also an insult to this great classic, I think the only thing we got right was the addition of the egg and pepper not even the garlic and parsley I loved in the sauce was correct.

For this recipe the linguini was rolled slightly thicker so it almost resembled a spaghetti

Pecorino should be used instead of parmesan

This recipe is for four small portions

80g cubed guanciala

2 Tbsp olive oil
2 large eggs
50g grated pecorino plus extra for serving
Fresh ground black pepper
3 tbsp Cooking liquid
Salt
1 small garlic clove – at own risk
1 tsp chopped parsley – at own risk

250g home-made linguini

Method

Bring water to boil, add salt
Over moderately high heat. Cook guanciala in olive oil until slightly coloured and fat has rendered but still soft, this is where some recipe differ as some people believe the pork must cooked until crisp. I keep the rendered fat in the pot when adding the pasta, but if you find it excessive pour some off.

Boil linguini in salted water and cook to al dente, then drain. Reserve some of the liquid.

In a bowl whisk the eggs, reserved cooking liquid add grated pecorino with black pepper

Pour linguini into pot with guanciala, remove from the heat and add the egg mixture and stir to combine thoroughly until all the pasta is coated. It is very easy to make a mess of this if done on the heat, turning the lush creaminess into scrambled eggs.

Serve immediately with extra helping of pecorino and pepper and enjoy

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We present- Carbonara!

Next we will have to make another sauce, that demands the addition guanciala, a simple sauce not disguised with herbs, onion and garlic – Amatriciana

 

 

 

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Ezme

ezme

Credit – Crush Online magazine

 

With tomatoes still in season, why not try this refreshing tomato dish at the mezze table. Great vegan dish, we sometimes add little smoked paprika for a twist. It almost reminds me of tartare. I did a meze shoot last year with crush online with this beautiful fresh meze dish.

Ezme

Yield: 500g before strained

INGREDIENTS

6 large fully ripe tomatoes- (350g tomato flesh)
1 ea roasted red pepper seasoned (80g)
½ small red onion (30g)
1 spring onion
1-2 chili
Salt
1 tbsp chopped parsley (4g)
1 tbsp mint (4g)
20ml olive oil
10 ml lemon juice
Zest lemon (pinch)
10ml white wine vinegar
5ml tomato paste

METHOD
Skin tomatoes, by placing whole tomatoes in boiling water and refreshing in ice water.
Remove
Cut tomatoes into quarters and remove inner juice and seeds, chop the tomato as fine as possible, do the same with the peppers, onion, parsley and mint.
Place everything in a bowl and season. Allow to stand for 1 hour. I strain my salad before serving, but this is not necessary and it can be left as.

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Fresh Spinach Salad with green beans & cocktail tomatoes

Spinach salad

I love this salad because of the dressing, punched with garlic and chili. The acid in the dressing mainly comes from the tomato pulp. With tomatoes in season it is perfect lunch.

Yield: 4

INGREDIENTS

200g Spinach Baby Washed
140g Tomatoes Cocktail cut in half
50g Toasted whole almonds chopped
100g Green beans blanched whole and refreshed

80g feta

20g spring onion sliced

Dressing
½ clove garlic
8ea Tomatoes Cocktail
5ea Basil leaves
1 ea chili
½ tsp lemon zest
1 tbsp lemon juice
20 ml olive oil
Black pepper
Salt

METHOD

For the dressing grate garlic, chili, lemon zest and tomato on the finest grater, mixture should resemble a pulp mixture add basil, olive oil and lemon juice.
Season and adjust
Combine all salad ingredients and dress just before serving.

 

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Red Pepper and Brie Soup

With winter we need comfort and this soup gives comfort and richness needed to warm the soul, enjoy with a crusty sour dough bread.

This soup is one my all time favourite soups, I must confess that I am not a fan of raw red peppers but roasted and peeled seasoned with just salt and pepper is just amazing. Add some Le petit France Brie from Howick, in the KZN Midlands. I would suggest buying extra to ensure that you have some left for the soup.

A couple of years ago I worked at the Hyatt and had to make this soup for the first time, I under estimated the amount of peppers needed and making this soup for 200 people…it is not funny. Peeling roasted red peppers can turn into a tedious long task, but peeling 6 peppers  is easy stuff. For something extra add a some sun-dried tomatoes which gives it a nice lift.

Yield: 4

INGREDIENTS

250 g Brie cheese, chopped (try a more mature brie for a stronger taste
6 large red peppers
400 ml vegetable stock
150 ml cream (optional)
½ onion chopped
1 clove garlic, peeled and finely chopped
fresh basil to taste
fresh thyme to taste
olive oil
freshly ground black pepper
salt
METHOD

Char the peppers under a heated grill, turning them over a couple of times.
Remove and place in a plastic bag to sweat, so that the skins loosen. Peel and discard the skins and pips; keep the flesh and juices.
Sauté the onions , thyme and garlic lightly in olive oil till they change colour; add the peppers.
Add the vegetable stock and bring to the boil add basil.
Liquidize and bring back to the boil.
Add cream, season to taste and add the Brie pieces; continue cooking until the cheese melts fully into the soup. (the outer crust can be left on)
Strain the soup and serve with fresh bread or bread sticks.
For a stronger flavour, add a little blue cheese.

 

 

 

 

 

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Welsh Rarebit

WR

Welsh Rarebit

Yield: about 8 slices

Best hangover food or Sunday night snack in front of the fire, but best with a ice cold weiss.

I prefer  using rye bread for this, but any left over stale bread will work.
Many recipes don’t have onions, I enjoy the sweetness that it brings to the bitter beer.
Use only real good mature cheese like a Healeys cheddar, if you only have Parmesan in the fridge it will do just fine. As far as the beer in concerned it is a matter of choice, I like using stout or IPA, hell even a weiss works for me. Remember if it is not good enough to drink do not use it in food! I like adding a little fresh chopped chili while cooking the onions. I always serve some home made pickles on the side.

INGREDIENTS

50g unsalted butter
½ onion chopped very fine
50g all-purpose flour
250 ml beer
250g mature cheddar
2 tsp mustard english
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 egg yolks
Tabasco as needed

8 slices toasted bread white/whole wheat/ rye
METHOD

In a small saucepan melt the butter and add onion saute until soft with no colour add the flour to make a roux. Stir for a couple to cook out flour for a minute don’t burn mix.
Stir in the beer a little at time, until the mix is thick paste like sauce, add in the mustard, Tabasco and Worcestershire sauce and season with black pepper
Add the grated cheese and combine.
Remove from heat and add egg yolk.
Don’t over work over put back on heat
Lightly butter and toast preferred bread, spread mixture on each slice.
Cook under a hot grill for a few minutes, until browned.

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