AboutNatia.com - Mains Recipes

To make the meatballs, in a small bowl, soak bread and milk for 5 mins.
Line a baking tray with baking paper.
In a large bowl, combine chopped herbs, pork, beef, egg, allspice and nutmeg.
Gently squeeze excess milk from bread, then add to meat mixture. Season mixture with salt and pepper.
Use hands to combine the meat mixture. Then roll mixture into 2cm meatballs (there should be about 30) and place on prepared tray.
Cover with plastic wrap and refrigerate for at least an hour to firm up.
To cook meatballs, heat 1 tbsp olive oil in a large frying pan over medium heat.
Working in batches, cook meatballs, turning regularly, for 10 mins or until golden brown and cooked through. Transfer to a large plate and set aside.
To make the sauce, add flour to the same saucepan over medium heat and cook stirring for 1 min until pale golden.
Gradually, stir in stock and cream. Reduce heat to low and cook, stirring, for 4 mins or until thickened.
Cook noodles in boiling salted water until al dente. Drain and set aside.
Meanwhile, add the cooked meatballs to the sauce and stir gently to coat completely. Simmer for 5 mins until sauce has thickened.
Remove from heat and stir in lemon juice.
To serve, divide noodles among bowl, top with meatballs and sauce, plus 1-2 tsp of warmed jam and extra chopped herbs.

German Veal/Pork Schnitzel

Suggested Sides: Brocoli and Cheese, Mashed potatoes with Gravy, or even better... Egg Noodle Casserole!

Ingredients:

One package of veal or pork cutlets
1 cup of Flour
3 beaten eggs
1 cup of bread crumbs
2-3 cups of oil to deep fry

Instructions:

Pour the oil into a deep stove pot and begin to heat.
Hammer cutlets with the back edge of a knife or meat pounder to tenderize.
Place three cake pans or shallow bowls side by side, placing flour into the first, beaten eggs into the second, and bread crumbs into the third.
Lightly dip cutlets consecutively in flour, beaten eggs, and bread crumbs.
Make sure the oil is very hot = when you put the meat in the hot oil, the cutlet should definitely sizzle strongly. (Otherwise you'll get a soggy tough greasy piece of meat) BUT be very very careful for splatters as well, not to get burned!
Fry the first side of the now breaded cutlet until the bottom turns a dark brown, then flip to fry other side.
Place cooked cutlets onto a paper towel (which is on the plate or on top of other layers of veal cutlets) to soak up the oil.

Polish Perogies (Potato & Cheddar Filling)

Makes 20+ dumplings.

Ingredients:

2 1/4 Cups Flour + more as needed
1 tsp Salt
1 tbsp Butter, melted
1 Cup Sour Cream + extra for serving
1 Egg
1 Egg Yolk
1 tbsp Vegetable Oil
3 Medium-sized Baking Potatoes, peeled and roughly cubed
1/2 Cup Cheddar Cheese, finely grated
1 tbsp Chives, chopped finely + extra for serving
Salt & Pepper to taste
1 Onion, diced and cooked until brown to serve as garnish

Instructions:

In a medium bowl, stir together the flour and salt.
In a separate large bowl, combine the melted butter, sour cream, egg, egg yolk and oil.
Stir the dry ingredients into the wet ingredients until just combined.
Cover the bowl with a damp towel and let the dough stand in a warm area for 15-20 mins.
Meanwhile, in a frying pan, over medium heat, you can start cooking the diced onions in a tbsp of butter and a tsp of oil, until softened and browned. Set aside for garnish.
In a large soup pot, place potatoes and fill it with water to cover the potatoes. Bring it to a boil and cook the potatoes until tender, about 15 mins.
Drain and mash the potatoes, adding in the grated cheddar while it is still hot.
Season the potato mixture with salt and pepper to taste. Set aside to cool.
Separate the perogie dough into two balls.
Roll out one ball on a lightly floured surface until it is about 2mm thick (not as thin as for chinese dumplings).
Cut the dough into circles using a cookie cutter or the top of a glass.
Take a circle of dough, brushing the edge with a bit of water and spoon some filling into the center.
Fold the circle over into a half circle and press to seal the edges.
Place perogies on a cookie sheet. Continue with the remaining circles and dough.
Freeze any perogies that will be eaten another day. (Once frozen, transfer to freezer storage bags or containers.)
To cook perogies, bring a large pot of lightly salted water to a boil.
Drop perogies in one at a time. Once they float to the top, they are done. Don't boil them for too long or they will become gloopy. Remove with a slotted spoon.
Meanwhile, in a large frying pan, heat up a tbsp of butter and a tsp of vegetable oil, over high heat. Once perogies are finished boiling, drain well and fry them up in the pan until golden on both sides.
Serve perogies warm topped with sour cream, chopped chives and browned onions.

Source: https://www.allrecipes.com/recipe/84706/grandmas-polish-perogies/

Russian Beef Stroganoff

Serves 4.

Ingredients:

625g Sirloin Steak, trimmed and cut lengthwise with grain into 4 equal pieces
2 tsp Soy Sauce
500g White Mushrooms, sliced
1 tbsp Dry Mustard
2 tsp Hot Water
1 tsp Sugar
Salt and pepper
1 tbsp Vegetable Oil
1 Onion, chopped fine
4 tsp Pain Flour, sifted
2 tsp Tomato Paste
1 1/2 Cups Beef Broth
1/3 Cup + 1 tbsp White Wine or Dry Vermouth
1/2 Cup Sour Cream
1 tbsp Fresh Parsley or Dill
Egg noodles, to serve

Instructions:

Using a fork, poke each piece of steak 10-12 times.
Place in baking dish. Rub all sides evenly with soy sauce. Cover and refrigerate for at least 15 mins or up to 1 hour.
Meanwhile, microwave mushrooms in a medium bowl until mushrooms have decreased volume by half, 4-5 mins. Drain liquid from mushrooms and set aside.
In a small bowl, combine mustard, water, sugar and 1/2 tsp pepper until a smooth paste forms.
Take the steaks out of the fridge and pat them dry with a paper towel. Season with pepper.
In a large skillet, over medium-high heat, heat oil until just smoking. Cook steaks until browned on all sides, 6-9 mins. Transfer meat to a large plate and set aside to rest the meat.
To make the sauce, add mushrooms, onion and 1/2 tsp salt to the skillet. Cook until vegetables start to brown, 6-8 mins.
Add flour and tomato paste. Stir to coat and cook for 1 minute.
Stir in beef broth, 1/3 cup wine and mustard paste. Bring to a simmer and stir to ensure a smooth sauce.
Reduce heat to medium and cook until sauce begins to thicken, about 4-6 mins.
Meanwhile, cut steak into 1/4" slices, against the grain. Stir meat and any accumulated juices into the thickened sauce. Cook until beef has been warmed through for 1-2 mins.
Remove from heat and stir in the sour cream and remaining tablespoon of wine. Season with salt and pepper to taste.
Serve on top of egg noddles, cooked al dente, with a sprig of parsley.

Georgian Khachapuri (GF variation)

Makes 2 Khachapuri. Serves 4-6.
Prep time : 20 mins
Cook time : 40 mins

Ingredients (Dough):

1 1/4 Cups Milk
2 1/2 Cups Arrowroot Starch
1/4 tsp Salt
3 tbsp Canola Oil
2 Eggs
230g Mozarella Cheese, grated

Ingredients (Filling):

1 Cup Mozarella Cheese, grated
1/4 Cup Feta Cheese
3 Large Eggs, separated
2 tsp Butter

Instructions:

Preheat over to 175C.
In a medium saucepan, over medium heat, warm milk until it starts to steam.
Remove saucepan from heat and combine with arrowroot starch, salt and oil. Mix until dough is smooth.
Add eggs, once cool enough, one at a time.
Add mozarella cheese and knead to combine completely.
Divide dough into two pieces. Roll the first into a 10-inch diameter by 1/2-inch thick circle.
Add 1/2 of the mozarella cheese in the center of the circle, leaving a 3 inch border all around.
Top with crumbed feta cheese.
Roll the edges of the two halves of the circle in order to form a boat shape with the borders being a few centimeters high. Pinch ends together and twist.
Repeat with the other piece of dough and the cheeses.
Place both dough boats on a baking tray lined with baking paper.
Lightly beat one egg in a bowl and brush dough with the egg wash.
Transfer baking tray to the oven and bake for 35 mins until crust is golden.
Make a small dent in the melted cheese for each kachapuri boat and crack an egg in the dent.
Return to the oven and bake for 5 mins more until the egg is cooked.
Remove from the oven and top with a teaspoon of butter.
Serve warm.

Georgian Beef, Pork & Caraway Khinkali Dumplings

Makes 30 Khinkalis. Serves 6-8.
Prep time : 10 mins
Cook time : 30 mins

Ingredients (Dough):

1.1Kg Flour + 300g for kneading, all sifted
2 Eggs
450ml Warm Water

Ingredients (Filling):

700g Ground Beef and Pork
Pinch Salt
1/2 tsp Chilli Pepper
1/2 - 1 tsp Ground Caraway Seeds
1 Brown Onion, very finely chopped
500ml Water

Instructions (Dough):

Start with making the dough. Combine the 1.1kg flour with the eggs and 450ml of warm water.
Mix until a dough forms and knead until smooth.
Divide the dough into two pieces. Place one piece in a bowl and cover with a towel to keep the dough from hardening.
Sprinkle a work surface with some flour and knead the dough until very firm.
Roll out the dough until it is about 1cm thick.
Cut out circles of 7 or 8cms with glass or cookie cutter.
With a rolling pin, roll each circle into a thin 8 inch (24cm) round.
Place these rounds on a lined baking tray, careful not to overlap as they will stick together. Or separate them with baking paper. Cover these with a towel to prevent drying.
Repeat with the remaining piece of dough. You should have about 30 rounds when done.

Instructions (Filling):

In a very large bowl, combine the ground meat, spices, onion and salt.
Add 25ml of water and stir to integrate the water into the mixture.
Repeat this process, 25mls at a time, until the 500ml is absorbed.

Instructions (Assembly & Cooking):

Prepare a large soup pot of water and a pinch of salt on medium-high heat.
While you are waiting for the water to boil, make the khinkali dumplings.
Take a round of dough and add 1 heaped teaspoon of the filling to the center of the round.
Bring in the edges of the round to above the filling and fold in the edges in a pleated manner, so it looks like an accordion.
Roll the top of the dumping between your fingers and pinch off any extra dough. There should be no openings in the dumpling.
Place the dumplings on a tray lined with baking paper dusted with a little flour, so they don't stick.
Once the soup pot water is boiling, carefully place 10-15 khinkalis to cook for about 12-14 mins. Watch to ensure that the dumplings do not burst.
Serve khinkalis hot with a grind of black pepper.
Note: In Georgia, the top of the dumpling, named "kudi" ("Hat"), is never eaten. Instead it is used as a handle for holding the hot dumplings and once the dumpling is eaten, it is left on the plate to show how many have been eaten.

Pasta Dough

Ingredients:

500g all-purpose flour
5-6 Large Eggs
1 tbsp extra-virgin olive Oil
A Pinch Salt

Instructions:

To make dough, place flour on a board, and create a well in the middle. Crack and add 5 of the eggs into the well, add a pinch of salt and the oil to the mix.
Slowly using your fingers to incorporate the eggs into the flour, until it comes together to form a ball.
Tip : If dough is a little dry add the remaining egg. The oil makes the pasta dough smoother and easier to roll out.
Knead the dough for 3-5 mins, or until dough springs back when pressed with your thumbs.
Wrap the dough in clingfilm and rest it for an hour.
Note: To create a flavoured or coloured dough, replace one of the eggs with about 1/4 cup of a vegetable puree.

Pizza Dough

Makes 2 Large Pizzas

Ingredients:

375ml (1.5 cups) Warm Water
1 sachet (7g) dried yeast
Pinch of Caster Sugar
600 g of Plain Flour
1 tsp Salt
60ml (1/4 cup) Olive Oil + extra for brushing

Instructions:

In a small bowl, combine water, yeast and sugar. Set aside for 5 mins until foamy.
In a large bowl, combine the flour and salt. Make a well in the centre.
Add the yeast mixture and oil into the well. Mix the dough at first with a spatula then use hands to bring the dough together in the bowl.
Brush a large bowl lightly with oil (or use an oil spray).
Turn the dough out onto a lightly floured surface and knead for 10 mins until smooth and elastic.
Place dough in the prepared bowl and turn to coat the dough in oil.
Cover with plastic wrap and set aside in a warm draft-free place to rise for 30 mins or until dough doubles in size.
Cut the dough into two and roll each piece out into a round shape put on a pizza tray and put on toppings of your choice. Use baking paper or sprinkle a little bit of polenta onto a pizza tray so the dough won't stick to it.

British Fare - Beef Wellingtons

Serves 2

Ingredients:

20g Butter
2 tbsp Olive Oil
200g Mushroom, finely chopped
1 tbsp Fresh Thyme, leaves picked
2 x 200g 3cm Thick Beef Scotch Fillet Steak
2 Sheets Semi-Frozen Puff Pastry
60g Pate, jelly removed, cut into four 1/2 cm slices (optional, for those who like pate)
1 Egg, lightly beaten
Gravy, for serving (optional)

Instructions:

Heat butter and half the oil in a large frying pan over high heat.
Add mushrooms and thyme.
Cook, stirring, for 3-4 min or until tender and liquid evaporated.
Transfer to a bowl. Set mushrooms aside to cool.
Preheat the oven to 220C and line a baking tray with baking paper.
Drizzle steaks with remaining oil.
Set the large frying pan over very high heat. When pan is almost at smoking point, add steaks and cook for 1 min on each side until it is just browned and seared.
Transfer to a plate lined with 2 paper towels and set aside for 15 mins.
Place 1 square of puff pastry on a flat surface and spoon 1/4 of the mushrooms over the centre of the square.
Top 2 pate slices on the mushrooms (optional).
Arrange 1 steak on top and fold pastry over to enclose the filling.
Place the steak bundle, seam side down, on the lined baking tray.
Repeat with remaining steak.
Cut a couple small air vents at the top of the pastry and then brush with egg to give the pastry a golden hue when baked.
Bake for 15 mins for medium-rare (20 for medium) and until the pastry is just done.
Serve with gravy, if desired (optional as it tasted just fine without it).

Medieval Roast Beef Tongue

Ingredients:

Fresh Beef Tongue
85g Fresh Pork Fatback
Salt
Gravy (optional), for serving

Instructions:

Trim the tongue and rinse it with cold water. Soak it in the cold water for about an hour.
In a large pan, place the tongue and cover with cold water. Add 2 tsp salt.
Bring to boil. Remove impurities that rise to the surface.
Cover the pan and reduce to low and simmer for 1 hour & 20 mins (or 25 mins per pound). This won't fully cook the tongue which takes about 35 mins per pound.
In the interim, cut the fat into strips. Set aside in the fridge until needed.
Preheat over to 250C.
Remove the tongue from the simmering pot. Set aside to cool until you can handle it.
Make a short incision into the middle back of the tongue and pull the knife to the end of the tongue and then underneath.
You can then peel the skin off the tongue. Start with the top middle of the tongue which is easier to peel.
Deepen the long cut in the middle on the top of the tongue and add in the fat strips.
Place the tongue in a shallow roasting pan and bake for 20 mins until nicely browned.
Slice and serve hot or cold. Goes very well with gravy too.

French Chorizo Cassoulet

Serves 4-6.

Ingredients:

2 tbsp Olive Oil
3 each Pork and Fresh Chorizo Sausages
1 Small Onion, finely chopped
1 Carrot, finely chopped
1 Celery Stalk, finely chopped
4 Garlic Cloves, finely chopped
2 tsp Tomato Paste
1 tsp Hot Paprika
1/2 Cup (125ml) Red Wine
400g Can Diced Tomatoes
1 Cup (250ml) Chicken Stock
1 tbsp Thyme Leaves
400g Can Cannellini Beans, rinsed and drained
400g Can Red Kidney Beans, rinsed and drained
1/2 Cup Fresh Breadcrumbs
1 tbsp Lemon Zest

Instructions:

Preheat oven to 180C.
In a large saucepan or a flameproof casserole dish, heat 1 tbsp oil over medium-high heat.
Add sausages and cook, turning, for 3-4 mins until browned. Remove from pan and set aside.
Reduce heat to medium. Add onion, carrot and celery, then cook, stirring, for 2-3 mins until softened.
Add three-quarters of the garlic and cook for 1 min or until fragrant.
Stir in the tomato paste and paprika, then add wine and simmer for a further 3-4 min until slightly reduced.
Add tomatoes, stock and 2 tsp thyme, then simmer for another 5-6 mins until slightly thickened.
Thickly slice the sausages and add to mixture with the beans, then transfer to a casserole and bake for 25 mins.
Meanwhile combine breadcrumbs and zest with remaining garlic, 1 tbsp oil and 2 tsp thyme.
Scatter crumbs over cassoulet then bake for a final 15 mins or until golden. Serve hot.

Boeuf Bourguignon

Serves 6.

Ingredients:

1.5kg Braising Beef, cut into 3cm cubes
60g + 30g + 30g Butter
250g Speck or Streaky Bacon, cut into bite-sized pieces
1 tbsp Flour
450ml Red Wine
300ml Beef Stock
1 + 1 Onion, finely diced
2 Garlic Cloves, finely chopped
1 Beef Stock Cube
2 tsp Tomato Paste
Bouquet Garni
Salt & Pepper
150g Button Mushrooms, cut in half
Cooked rice, to serve

Instructions:

In a large, flameproof casserole dish, heat 60g butter until very hot and fry the speck / bacon until crisp. Set the speck / bacon aside.
Fry the beef until it has been browned all over.
Scatter 1 heaped tablespoon of flour across the meat.
With a wooden spatula, toss the beef until the flour has coloured lightly and stuck to the bottom of the pan. Any that remains as white uncooked specks on the meat will lump in the sauce.
Add the wine, the stock, 1 diced onion, garlic, the beef cube, the tomato paste, the bouquet garni, salt and pepper. Bring the liquid to a boil, cover with a lid, then simmer for approx 2 1/4 - 2 1/2 hrs until tender.
45 mins before the end of the cooking time, saute the remaining diced onion in 30g butter until well browned. Add to the casserole dish, along with the speck / bacon.
In a frying pan, over medium heat, toss 30g butter and once melted the mushrooms.
Add the mushrooms to the casserole dish in the last 10 mins.
At the end of the cooking time, discard the bouquet garni.
To serve, remove the meat and its garnish with a slotted spoon
Boil the sauce down to concentrate the flavour and to thicken it a little. Check that it is not too salty - The salty flavour will be more concentrated once it is further boiled down.
When ready, spoon sauce over the meat and scatter a little parsley across the top. Serve with rice.

Source : Shared by my foodie friend Liz. She got it from a classic French cookbook

French Coq au Vin (Chicken Braised in White Wine Sauce)

Ingredients:

1.5 tbsp Olive Oil
8 small chicken thigh cutlets (skin on)
25g butter
8 eschalots, peeled, halved
6 rashers middle bacon, trimmed, chopped
3 garlic cloves, thinly sliced
2 tbsp plain flour
1 1/2 cups dry white wine
1 1/2 cups chicken stock
1 dried bay leaf
4 fresh thyme sprigs
300g button mushrooms, halved
Slices of Crusty bread, to serve

Instructions:

In a large heavy-based, flameproof casserole dish over medium-high heat, heat 1 tablespoon oil.
Cook chicken, in batches, for about 4 to 5 minutes each side, or until browned. Transfer to a plate.
Heat remaining oil and butter in pan. Add eschalots and bacon. Cook, stirring for 5 minutes or until bacon is golden.
Add garlic. Cook, stirring for 1 minute or until fragrant.
Add flour. Cook, stirring for 1 minute.
Stir in wine. Bring to the boil. Boil for 2 minutes or until reduced by half.
Add stock, bay leaf, thyme, mushroom and chicken. Season. Stir to combine.
Cover. Bring to the boil. Reduce heat to low.
Simmer, for 1 hour 15 minutes or until chicken is tender and the sauce has thickened.
Serve with crusty bread.

Provencal Braised Chicken

Serves 4-6.

Ingredients:

1 Large Head of Garlic, separated into Cloves
1.5-1.7KG Whole Chicken, with giblets removed
Salt
Cayenne Pepper
6 Parsley Sprigs
1 Red Pepper, cored, seeded and diced
1 Carrot, diced
1.5 Cups (350ml) Chicken Stock
1/4 Cup Red Wine Vinegar
1 tbsp Herbes de Provences
Optional Garnish: Chopped Parsley

Instructions:

Peel half of the garlic cloves.
Season the chicken inside and out with salt and cayenne pepper.
Put the unpeeled garlic cloves and the parsley sprigs inside the chicken.
Place the chicken in a casserole, arrange the red pepper, carrots and peeled garlic cloves around it, then pour in the stock.
Cover the casserole and roast in a 190C oven for 1.5 hours.
Remove the chicken from the casserole. Pour the pan juices, carrots, red pepper and garlic into a food processor and puree until smooth.
Return the sauce to the casserole and, if very liquid, boil it until thickened.
Add the vinegar (Original recipe calls to boil 1 cup of vinegar until reduced to 3 tbsp but it stunk up the house!).
Add the tomato paste and herbes de provence and season to taste.
Return the chicken to the casserole dish. Spoon the sauce over the chicken and heat through.
Garnish with chopped parsley and serve hot.

Spanish Paella with Chorizo, Chicken and Calamari

Serves 6-8.

Ingredients:

50ml + 50ml Olive Oil
3 Chicken Thighs, cut in 2cm dice
2 Calamari Tubes, cleaned and cut into rings
1 + 1 tsp Smoked Paprika
1/2 + 1/2 tsp Chilli Powder
200g Chorizo Sausage, sliced into bite-sized pieces
2 Green Chillies, deseeded and chopped finely
6 Cloves Garlic, crushed and finely chopped
2 Red Onions, diced
500g Arborio or Paella Rice
1.5 tsp Fennel Seeds
Sea Salt to taste
2 Bay Leaves
1 Large Pinch Saffron Threads
1.8L Chicken Stock, hot
1 Small Tin of Anchovies
2 Lemons, cut into wedges, to serve
1/2 cup Coriander or Parsley Leaves, chopped

Instructions:

In a large saucepan, on high heat, add 50ml olive oil.
Brown the chicken and set the chicken aside on a plate.
Add the calamari, dust it with half the smoked paprika and half the chilli powder. Stir fry for 1 min and set the calamari rings aside in another plate.
Add the rest of the oil and cook the chorizo for 3 mins until crispy. Set aside in another plate.
Add the onion and cook it for 5-10 mins. Then add in the green chilli and garlic. Cook for another 5 mins until the garlic becomes golden.
Add the rice, fennel seeds, bay leaves, 1 tsp paprika, 1/2 tsp chilli powder and small pinch of salt.
Stir until the rice is toasted.
Stir in the saffron and the chicken stock.
Simmer on low for about 10 mins.
Place the chicken pieces, along with any juices, and chorizo across the top of the rice and cook for a further 5 mins without stirring so a crust develops on the base.
Add the calamari and scatter the anchovies across the rice. Cook for a further 3 mins.
Turn off the heat, squeeze half a lemon across the paella and let the paella sit for a couple mins.
Scatter fresh coriander leaves across the paella.
Serve hot with lemon wedges.

Source: Essential Ingredient, Karen Martini (Recipe Adapted)

Spanish Paella Negra (with Squid Ink)

Ingredients:

1 cup Arborio Short Grain Rice
2 Onions, diced
4 Garlic Cloves, minced
1 x 400g Can Diced Tomatoes
1 tbsp (12g) Squid Ink
2 cups Chicken Stock
1-2 Chorizo, sliced & fried
1 Red Capsicum, diced

Instructions:

Over high heat, use a large frying pan to cook the chorizo slices until caramelised. Remove chorizo and any resulting chorizo oil. Set aside.
Reduce heat to medium. Add 1 more tbsp oil and cook onions for 8 mins until translucent. Add garlic and cook until golden.
Add the short grain rice and stir to coat, cooking for 1-2 mins.
Add in the chicken stock and cook, covered, for 10 mins.
Stir in the tomatoes, squid ink and capsicum. Cook still covered for another 10 mins until the rice is fully cooked through.
Stir in the chorizo and serve warm.

Hungarian Csabai Sausage and Potato Casserole (Rakott krumpli)

Ingredients:

2 Csabai hungarian sausages (slice 1cm thick & diagonnally)
8 lightly boiled sliced potatoes (Desiree red potatoes or white potatoes), then remov skins
4 cooled hard boiled eggs (sliced horizontally to make more slices)
500ml Light Sour Cream + 1/2 cup water in Australia (in Canada 500ml Sour Cream is sufficient)
1-2 tbsp Smoked Paprika Powder

Instructions:

Preheat oven to 175C / 350 F (check that there are no pots already in the oven!!)
In Australia, blend the sour cream and water until combined.
Take a deep casserole dish and start layering...
Cover the casserole base with a layer of parboiled & skinless potato slices, add a layer of sour cream (sour cream mixture in Australia), then 1-2 tsp paprika across the cream, then a layer of sausage slices, and a layer of egg slices.
Then add more sour cream, heavily dusted again with paprika, more potato slices, sausages and finish with potatoes (and any remaining sour cream underneath the final layer of potatoes) until the masterpiece is finished and you have used everything up (or until your pot is full!).
Cook for 50 mins, covered. Plus another 10-15 minutes to crisp up the top layer.

Hungarian Chicken Paprikash (with tomatoes)

Suggested Sides: Definitely best with Spaetzli!

Ingredients:

2 pounds of Chicken thighs and/or breasts, cut into small 2cm bite sized pieces
2 tablespoons of butter
1 brown onion (finely chopped)
2 tablespoons of paprika
1 tablespoon of flour
2 teaspoon of salt
1/4 teaspoon of pepper
1 - 8 oz. can of diced tomatoes
1 cup of light sour cream (regular sour cream in Canada)

Instructions:

Saute onions in butter until soft, while covered, in a large saucepan
Stir in paprika and flour, let cook for 1-2 mins.
Stir in salt, pepper, sour cream, and tomatoes.
Add chicken - let cook for 20-30 minutes (until chicken is cooked inside).

Hungarian Chicken Paprika (Spicier version with no tomatoes)

Suggested Sides: Definitely best with Spaetzli!

Ingredients:

2 pounds of Chicken thighs and/or breasts, cut into small bite sized pieces
1/2 Cup Flour
3 tbsp of paprika
Salt & Pepper
3 tbsp Vegetable Oil
1 onion (finely chopped)
1/8 tsp of Ground Hot Pepper (Cayenne Pepper) - Trust me, this is enough!
2 cups of Chicken Broth
1 cup of Sour Cream (light sour cream + 1/3 cup water in Australia)
Parsley as garnish (optional)

Instructions:

Combine flour, 2 tbsp paprika, salt & pepper.
Coat chicken pieces in flour mixture. Reserve left over flour mixture.
Heat a frying pan with 1 tbsp of oil over medium heat.
Once hot, brown chicken on all sides (approx 10 mins) and set chicken aside.
Add 1 tbsp oil to the pot. Once hot again, add onion, 1 tbsp paprika, cayenne, and salt. Stir until onion is tender (2mins).
Return chicken to pot, toss chicken around spices and add chicken stock.
Bring to boil, reduce heat, cover, and simmer for 30-35mins.
Then add in some of the reserved flour mixture and sour cream to thicken the sauce. Cook for another 5 mins and serve (with parsley as garnish).

Hungarian Csabai Sausage and Potato Casserole (Rakott krumpli)

Ingredients:

2 Csabai hungarian sausages (slice 1cm thick & diagonnally)
8 lightly boiled sliced potatoes (Desiree red potatoes or white potatoes), then remov skins
4 cooled hard boiled eggs (sliced horizontally to make more slices)
500ml Light Sour Cream + 1/2 cup water in Australia (in Canada 500ml Sour Cream is sufficient)
1-2 tbsp Smoked Paprika Powder

Instructions:

Preheat oven to 175C / 350 F (check that there are no pots already in the oven!!)
In Australia, blend the sour cream and water until combined.
Take a deep casserole dish and start layering...
Cover the casserole base with a layer of parboiled & skinless potato slices, add a layer of sour cream (sour cream mixture in Australia), then 1-2 tsp paprika across the cream, then a layer of sausage slices, and a layer of egg slices.
Then add more sour cream, heavily dusted again with paprika, more potato slices, sausages and finish with potatoes (and any remaining sour cream underneath the final layer of potatoes) until the masterpiece is finished and you have used everything up (or until your pot is full!).
Cook for 50 mins, covered. Plus another 10-15 minutes to crisp up the top layer.

Wonton Prawn Ravioli with Sauce Vierge

Light, flavourful, easy to make and aesthetically gorgeous!
Serves 4.

Ingredients (Dumplings):

12 Large Green Prawns, peeled and deveined
1 Egg White
1 tbsp Chives, Finely Chopped
32 Wonton Wrappers

Ingredients (Sauce Vierge):

90ml Extra Virgin Olive Oil
1 Garlic Cloves, finely chopped
2 Vine-ripened Tomatoes, seeds removed, diced
Juice of 1/2 lemon, plus wedges to serve
2 tbsp Finely Chopped Basil Leaves
1 tbsp Finely Chopped Coriander Leaves

Instructions (Sauce Vierge):

Place the oil and garlic in a saucepan over low heat and cook, stirring, for 1 minute.
Add the tomato and cook for a further minute until warmed through.
Remove from the heat and stir in the lemon juice and season to taste. Set aside.

Instructions (Ravioli):

Set a big pot of water with a pinch of salt to boil. While the water is heating up, prepare the ravioli.
Place 5 prawns in a blender with the egg white, cream and chives. Season with salt and pepper. Pulse until combined.
Cut the remaining prawns into thirds. Mix these prawns pieces into the pureed prawn mixture and toss to coat.
Lay 16 wonton wrappers on a workbench. Place a heaped teaspoon of the prawn mixture on each wrapper, topped with 1-2 prawn pieces.
Brush the edges of the wonton wrapper with water, then top with a second wrapper, pressing the edges to seal and pushing out as much air as possible.
Cook the ravioli in batches for 2-3 mins until they rise to the surface. Remove with a slotted spoon and divide among serving plates, 3-4 per plate.
Meanwhile, return the sauce to a low heat to warm up. And stir in the herbs.
Spoon the sauce vierge over the ravioli and serve with lemon edges to squeeze.

Italian Fettuccine with Peas and Prosciutto Cheese Cream

Serves 4 main courses (or 8 side courses).

Ingredients:

1/2 Cup Butter
4 Oz. Thinly Sliced Prosciutto
1 Cup Peas
1/2 Cup Heavy Whipping Cream or Light Cream
1 Cup Freshly Grated Parmesan Cheese
Pinch Nutmeg
Pinch Ground Pepper & Salt
1 Lb or Package Fettuccine Noodles

Instructions:

In a saute pan or skillet, melt the butter over medium heat. Add prosciutto and cook stirring frequently for 3 mins (until translucent).
Add peas and continue cooking until peas are crisp-tender (whatever that means!) for about 5 mins.
Stir in the cream, the cheese, salt, pepper and nutmeg.
Reduce heat to low and heat throughout; do not allow to boil.
MEANWHILE, in a large pot, boil pasta until al dente (just short of fully cooked -- a little tiny bit crunchy). Drain pasta.
Add the sauce to the pasta. Serve immediately.
Pass additional cheese and pepper at the table for sprinkling over individual servings.

Macedonian Zilnek Pastry (from Biljana)

Can be sweet or savoury

Ingredients (Pie Pastry - Makes 4 large 50cm diameter pies):

2kg Plain Flour
2 tbsp Salt
3 Eggs
250g Tub of Margerine

Ingredients (Leek Filling - for 1 pie):

1 Cups Sliced Leeks, softened in the frying pan
1/2 Cup Ricotta
1 Egg

Ingredients (Pumpkin Filling - for 1 pie):

1/4 Pumpkin, caramelised and pureed
1 Egg
1/4 Cup Milk
1 tbsp Vanilla Sugar

Ingredients (Apple Filling for 1 pie):

3-4 Green Apples, grated with skins (but not the cores)
2 tbsp Vanilla Sugar
1/2 Cup Walnut, chopped finely

Instructions:

I suggest you start by making each of the fillings, ensuring there is enough for 4 pies, and then setting them aside.
Then move to making the dough.
Grease 4 large ~50cm 1" deep metal pie trays.
Then separately, in a very large bowl, mix 1.5 kg of the flour with salt. Then make a well in the centre and add the three eggs.
Mix dough with your hands until it forms a large ball. Move it to a lightly floured surface and knead it until it is no longer sticky, adding a little flour as needed.
Flatten the dough to a 25cm x 25cm square.
Spread 2-3 tbsp of margarine on top. Fold the dough and knead to mix in the margarine (Note : You can't overmix this dough, so make sure the dough and margarine are really well blended).
Repeat twice with the margarine and kneading to blend it in the dough.
Then, after the third go, add a little flour as/if needed to ensure the dough is not sticky.
Cut dough into 20 pieces. Knead each piece into round balls and then flatten each to a 10cm diameter.
Before proceeding, preheat oven to 180C (160C if fan forced).
Spread 1 tsp margarine over each flattened ball. Ensure the top of the flattened ball is well coated with the margarine.
Place 2 flattened balls together, margarine sides inside.
Then add one more on top, margarine on the inside again.
This will make a pie base.
Repeat to make 3 more pie bases, so that there is a total of 4 pie bases.
With the remaining flattened balls, place 2 flattened balls together, margarine sides inside, to make the pie tops. You should have 4 tops as well.
The dough is not likely to dry out so no need to cover them while you finalise the steps.
Roll a dough base to a large circle (very thin). It needs to be about 60-70cm in diameter. If you can't get to 60-70cm with a rolling pin (or want to save some time), you can stretch the dough slowly and carefully by holding it up over the top of your closed hands, pulling the hands away from each other to stretch the dough, carefully ensuring that no holes form. Separately, you can also stretch the border by stretching a little bit of the border at a time, working around the edge of the flattened dough.
Once done, place the dough base inside the greased deep pan dish. There should be extra dough hanging over all the edges around the perimeter of the dish.
Melt 1/2 cup of margarine. Dip a spoon in the margarine and drip little droplets of melted margarine on top of the laid out pie base (in the end, there should be about 1-2 tbsp of margarine droplets per base.
Repeat for the next 3 dough bases.
Add filling on top of each of the four bases in the dishes (max depth of 1cm) and set aside.
Roll a dough top to a large circle (very thin), to about 50-55cms, big enough to cover the filling. Stretch if and as needed.
Place the dough top over the filling, letting the dough fall a little bit wrinkly to create a nice looking top cover. Add wrinkles by pulling the dough once it is on, as desired.
Sprinkle the top cover with melted margarine, about 2-4 tbsp, to make it look great and crispen it up a little bit.
Also, brush some margarine around the inside of the dough base edges.
To make the threaded border, start from one point of the perimeter and pull, with the right hand (thumb and forefinger), a bit of the dough base edge which is sticking out (stretch a little where necessary).
Then, with the left hand (thumb and forefinger), fold the dough over while still holding a bit of the dough with right hand. As you repeat, it will start to look like a threaded border.
Once finished, brush more margarine across the top of the folder border.
Place each pie in the oven, uncovered, for 20 minutes (keep an eye on it to ensure it doesn't burn though).
Delicious when it's served warm.

Greek Grilled Octopus (Htapodi)

Start a day beforehand to dry out the octopus. Could be more tender but not bad still. Crunchy ends of tentacles curls were tasty too.

Ingredients:

1.2 kg octopus, cleaned, tenderised, tentacles separated
2 tbsp lemon juice
2 tsp dried Greek oregano
60 ml (1/4 cup) extra-virgin olive oil, plus extra to serve
Charred sourdough, charred lemon cheeks and micro parsley, to serve

Instructions:

To prepare octopus, cut tentacles into individual lengths.
Place on a wire rack over an oven tray and leave to dry out in fridge for 24 hours.
Preheat oven to 220C. Grease and line 2 large oven trays with baking paper.
Boil a soup-pot of water and quickly dip each of the pointy ends of the tentacles so that they curl prior to baking them in the oven.
Dry the tentacles prior to placing them on the prepared tray with 2-3cm space between each tentacle and roast until reddish in colour and moderately firm to touch (10 minutes).
Remove from oven, return to wire rack, and stand in fridge until cooled completely and drained from any cooking juices.
To make dressing, place lemon juice, oregano and oil in a bowl, season to taste and whisk to combine.
Preheat a lightly greased barbecue or char-grill pan to high. Char-grill tentacles until all juices and liquid have evaporated and tentacles are charred (6-8 minutes).
Place in a bowl with half the dressing, season to taste and toss to combine. Transfer to a plate drizzle over remaining dressing and serve with charred sourdough and lemon cheeks.

Source : https://www.gourmettraveller.com.au/recipe/chefs-recipes/hellenikas-grilled-octopus-1-19680/ Source amended slightly.

Maltese Spaghetti Frittata (Froga tat-tarja)

Time <30 mins
Serves 4-6

Ingredients:

150g spaghettini, angel hair or vermicelli pasta*
2 tbsp extra virgin olive oil, plus extra for serving
4 eggs
30g pecorino romano, finely grated
30g parmigiano reggiano, finely grated
1 garlic clove, finely grated
handful of flat-leaf parsley, finely chopped, plus extra to serve
sea salt and pepper, to taste
1 tbsp unsalted butter

*Note: I like to use spaghettini since it’s a little more forgiving than the thinner angel hair or vermicelli, but even regular spaghetti is fine.

Instructions:

Cook the pasta in a large pot of salted, boiling water until just before al dente. Drain and transfer to a large bowl. Drizzle with half of the olive oil and toss well with a fork to ensure the pasta doesn’t stick. Allow to cool briefly.
In another bowl, whisk together the eggs, cheeses, garlic and parsley. Pour over the slightly cooled pasta and toss well to coat. Season with salt and pepper and set aside.
In a frying pan set over a medium heat, warm the butter and remaining olive oil. Add the pasta mixture to the pan and gently press down to form an even round.
Cook for 4-5 minutes until golden and crisp, then carefully invert the frittata onto a large plate. Slide the frittata back into the pan and cook for a further 2-3 minutes, or until lightly golden.
Turn the frittata again onto a serving plate and top with some finely chopped parsley, a little salt and a drizzle of olive oil.

Source : Minor recipe alterations. https://www.smh.com.au/goodfood/recipes/froga-tat-tarja-maltese-spaghetti-frittata-20240624-p5joc8.html

Pasta with Crushed Peas, Pancetta and Mint

Fresh Pasta Dish
Serves 6

Ingredients:

10 Pancetta Slices
250 Vine-ripe cherry tomatoes
2 tbsp Olive Oil, plus extra to toss
400g Rotelle Pasta (or other large form pasta)
3 Cups (360g) Frozen Peas
1/2 Cup (100ml) Pure cream
1 Small bunch mint, leaves picked
1 Cup (80g) Grated Parmesan

Instructions:

Preheat the oven to 180C. Line 2 baking trays with baking paper.
Lay the pancetta slices on 1 tray. Place the tomatoes on the second tray, drizzle with the oil and season with salt and pepper.
Place both trays in the oven (with the pancetta on top) and cook for 8-10 mins until the pancetta is crispy and the tomatoes begin to soften.
Meanwhie cook the pasta until Al Dente. Drain (reserve 1/3 cup of pasta water) and return to the large saucepan. Toss in 1-2 tbsp oil and keep warm.
Cook the peas in boiling salted water for 3 mins until tender, then drain.
Place half the pancetta in a food processor with half the peas, all of the cream, and half of both the mint leaves and parmesan.
Pulse briefly to crush - you want it to be coarse.
Add the pea mixture and reserved pasta liquid to the pasta, along with the remaining peas.
Warm up pasta and toss to mix well.
Serve warm, topped with roasted tomatoes, roughly chopped remaining mint leaves, roughly chopped remaining pancetta, and parmesan.

Spicy Salami and Brussel Sprouts Pasta

Serves 4-6.

Ingredients:

400g Penne Pasta
1 tbsp Olive Oil
100g Spicy Salami, thinly sliced and then roughly chopped
2 Cloves of Garlic, thinly sliced
400g Brussel Sprouts, with the root trimmed, and the rest thinly sliced
2 tbsp Lemon Juice
Sea salt and cracked black pepper
1/4 Cup (40g) Toasted Pine Nuts
1/3 Cup Finely grated parmesan, to serve

Instructions:

Cook the pasta in boiling water, until Al Dente (approx 8-10 mins), reserving 1/3 cup of pasta cooking water. After draining, return pasta and 1/3 cup pasta water to large cooking pot. Set aside and keep warm.
While the pasta is boiling, heat oil in a separate large saucepan over high heat.
Add salami and garlic. Cook, stirring, for 2-4 mins until crisp and full of aroma. Add to pasta.
Add lemon juice, salt and pepper to pasta mixture and toss to blend.
Serve while hot, topped with toasted pine nuts and and grated parmesan.

Italian Pork Sausage & Caramelised Fennel Orrechiette

Serves 4-6.

Ingredients:

2 tbsp Olive Oil, plus extra for serving
500g Baby Fennel, chopped
1/2 Cup White Wine Vinegar
2 tbsp Caster Sugar
650g Pork and Chilli Sausages, casings removed
4 Garlic Cloves, crushed
2 Small Red Chillies, finely chopped
500g Orrechiette
Sea salt & cracked pepper, to taste
1/2 Cup Parmesan, grated or sliced for serving (optional)

Instructions:

In a large saucepan, heat 1 tbsp oil over high heat.
Add the fennel and cook for 3-4 mins or until it is just starting to turn golden.
Add 1/4 cup of the white wine vinegar and all of the sugar.
Cooking, stirring regularly, for 7-8 mins or until caramelised.
Transfer the mixture to a bowl temporarily and set aside.
Return the frying pan to high heat.
Add the remaining oil, plus the pork, garlic and chillies, and cook for 15 mins, or until golden brown.
Add the fennel and remaining vinegar. Stir to combine.
While the pork is cooking, in a separate soup pot, cook the pasta in salted boiling water until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
Add the pasta and cooking liquid to the caramelised fennel & pork mixture. Add salt and pepper to taste and stir until well combined.
Serve pasta with a drizzle of olive oil and parmesan.

Italian Creamy Marsala Pasta with Spicy Sausage & Mushroom

Serves 4.

Ingredients:

250g rigatoni or short pasta of choice
Heaping 1/2 cup walnuts, roughly chopped
1–2 tablespoons olive oil, divided
1 pound bulk spicy Italian sausage (or mild, as desired)
1 medium yellow onion, diced
16 ounces cremini (baby bella) mushrooms, sliced
3 cloves garlic, grated or finely chopped
Optional: up to 1 teaspoon crushed red chili flakes
1 cup dry marsala wine (see Recipe Notes)
1/2 cup chicken stock or broth
1/4 cup heavy cream
Heaping 1/3 cup grated parmesan
Kosher salt & ground black pepper, to season
For garnish, as desired: grated parmesan or pecorino romano, finely chopped basil or parsley, crushed red pepper flakes, etc.

Instructions:

Prep note: Once you begin cooking, this marsala pasta comes together very quickly! I suggest you get all of the chopping, measuring & other prep odds & ends out of the way so cooking is a smooth process.
Boil the pasta: Bring a large pot of water to a boil. Once boiling, generously salt the water. Add the pasta and cook to al dente according to package directions. Reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Toast the walnuts: Meanwhile, as the pasta boils, toast the walnuts. Add the walnuts to a medium skillet over medium heat. Toast, monitoring closely & shaking occasionally to prevent burning, for 3-4 minutes, just until toasty & fragrant. Transfer toasted walnuts to a plate & set aside. Carefully wipe out the skillet & return to medium heat.
Brown the Italian sausage: Add 1 tablespoon of the olive oil to the same skillet used to toast the walnuts in Step 2, increasing the heat to medium-high . Once hot & shimmering, add in the Italian sausage. Cook 5-6 minutes, until browned & rendered, using a wooden spoon to break the sausage into fine bite-sized crumbles as it cooks. If the sausage starts to brown too quickly, reduce the heat to medium or medium-low. Once browned, transfer the sausage to a plate & set aside.
Cook the aromatics: If needed, add the remaining 1 tablespoon olive oil to the skillet. Once hot & shimmering, add in the yellow onion & cremini mushrooms. Season with 1 teaspoon kosher salt & ground black pepper, as desired. Cook, stirring occasionally, until the onions & mushrooms soften & begin to caramelize – this will take 8-10 minutes as we’re after nice, browned color. Stir in the garlic & crushed red chili flakes (if using) & cook for an additional minute or so, until fragrant.
Build the creamy marsala sauce: Deglaze the pan by slowly pouring in the marsala wine & chicken stock. Use a wooden spoon to scrape up any browned bits that may have formed on the bottom of the pan. Add in the browned sausage & toasted walnuts, stirring to combine. Bring everything to a simmer, then reduce heat to medium or medium-low to maintain a gentle simmer. Stir in the heavy cream & grated parmesan. Cook 3-4 minutes more, stirring occasionally, to allow everything to meld together. At this point, the pasta should be ready to drain.
Finish the pasta marsala: Add the pasta to the skillet. Toss to coat with the creamy marsala sauce. Adjust as needed so the marsala sauce evenly coats the pasta – if the mixture is too thick, toss in a little reserved pasta water; if the mixture is too loose, toss in an extra handful of parmesan cheese, etc. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with & absorb some of the sauce. Remove from the heat.
Serve immediately, topped with additional grated parmesan, chopped basil or parsley, and/or a sprinkling of crushed red pepper, as desired. Enjoy!

Source : https://playswellwithbutter.com/marsala-pasta/

Italian Pork Sausage Pasta Bake

Ingredients:

500g Italian Pork Sausages
1 Handful Fresh Sage
60ml (1/4 cup) Olive Oil
1 Brown Onion, finely chopped
500g Savoy Cabbage, thinly sliced
2 Garlic Cloves, crushed
125ml Dry White Wine
300ml Light Thickened Cream
2 tsp Balsamic Vinegar
500g Dried Rigatoni Pasta
90g (1 1/4 cups) Parmesan, finely grated
105g (1 1/2 cups) Breadcrumbs

Instructions:

Preheat oven to 210C.
Finely chop half the sage.
In a frying pan, over medium heat, add 1 tbsp oil.
Cook onion, while stirring, until softened, about 5-10 mins.
Meanwhile, chop sausages in 2cm slices.
Once onions are ready, add in the sausage slices. Cook for about 5 mins.
Stir in sliced cabbage and cook for another 3 mins until it starts to soften.
Stir in chopped sage and garlic. Cook for 1 min until aromatic.
Stir in wine.
Reduce heat to low, cover, and cook for 5 mins.
Stir in cream. Cook, still covered, for 3 more mins until cabbage is tender.
Stir in vinegar and season to taste. Set aside, uncovered.
Then cook pasta in salted water until just a bit less than al dente.
Meanwhile prepare the breadcrumb mixture by combining in a small bowl, half the parmesan, reserved sage and remaining oil. Season mixture with salt and pepper.
Once the pasta is ready, drain the pasta reserving 1/2 cup of pasta water.
Return pasta and pasta water to the pan. Stir in sausage mixture.
Stir in half the parmesan.
Transfer to a baking dish. Top with breadcrumb mixture and bake for 20 mins until golden.
Serve warm.

Source: https://www.taste.com.au/recipes/italian-pork-sausage-pasta-bake/3d17d918-7214-45f8-a080-c5dff19ff3cd

Fennel-infused Sausage Pasta

Serves 4. Total 35 mins.

Ingredients:

8 Chipolata Sausages
1 Red Onion, diced
1 tbsp Fennel seeds
1 tsp Dried Chilli flakes
320g Broccoli, chopped into small bite sizes and separating the florets
2 x 400g cans of Diced Tomatoes
300g Dried Pasta
20g Parmesan, grated

Instructions:

In a large pot of boiling salted water, poach the sausages for 5 mins.
Meanwhile, in a large shallow casserole pan, over medium heat, heat a tbsp of oil, the fennel seeds, chilli flakes, and a pinch of salt & pepper.
After a minute while stirring, toss in the diced onion and cook until softened.
Scoop the sausages out onto a board and slice them finely. Add them to the spiced onion mixture.
Stir in the broccoli pieces (excluding the florets for now).
Cook for 10 mins, covered, until the broccoli has softened.
Just before the broccoli is done, add in the tomatoes and reduce these to a simmer while the pasta is boiling.
Cook the pasta in a large souppot of salted boiling water until al dente.
A few mins before done, add the broccoli florets to the tomato mixture.
Once the pasta is done, drain it, reserving a cup of the pasta (if needed) and toss the pasta through the tomato sauce. Add some of the reserved pasta water if needed to loosen the tomato sauce.
Season to taste and then serve, topped with grated parmesan.

Source : Jamie Oliver

Rice-Stuffed Roast Chicken with Rice Balls & Potatoes

Serves 4-6.

Ingredients:

1 Whole Chicken
100ml Olive Oil
1 cup Flatleaf Parsley, chopped
3 tbsp Rosemary leaves, chopped finely
Juice of 2 Lemons
5 Roasting Potatoes, quartered

Ingredients (Rice Stuffing) :

60ml (1/4 cup) Olive Oil
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
300g Short Grain Rice
600ml Chicken Stock
80g (1 cup) Parmesan, finely grated
50g (1/2 cup) Breadcrumbs
1 Egg
1 Lemon, zested finely and juiced
1 tbsp Oregano Leaves, chopped
1 tbsp Flatleaf Parsley, chopped

Instructions:

Preheat oven to 200C.
Prepare the rice stuffing by heating oil in a casserole over low-med heat.
Cook onion and garlic for 4-6 mins, until onion is translucent.
Stir in rice and cook for 1-2 mins.
Add chicken stock and cook, stirring, for 6-8 mins until rice has absorbed the liquid and is al dente.
Over a lined baking tray, spread the rice to cool over 15 mins.
Add remaining ingredients to the rice stuffing and mix well to combine.
Stuff rice stuffing into the chicken cavity and fill completely.
Roll remaining rice stuffing into walnut-sized rice balls. Set aside.
In a small bowl, combine the oil, herbs and lemon juice. Season with salt and pepper. Set aside.
In a large roasting pan, place potato quarters evenly across the base.
Top with the stuffed chicken.
Brush chicken with the herb dressing, coating as much of the chicken as possible.
Add rice stuffing balls on the base of the roasting pan, around the chicken.
Slowly, pour 5mm water into pan and roast until chicken is cooked through (approx 1.5 hrs).
Set aside to rest (30 mins) then carve it out and serve.

Source: https://www.gourmettraveller.com.au/recipes/chefs-recipes/stuffed-chicken-18537

Italian-style Lemon Chicken

Prep 10 Mins + Cook 20 Mins = 30 mins total time
Serves 6.

Ingredients:

6 Chicken Thighs, cut in half lengthwise
70g Butter, chopped
2 Garlic Cloves, crushed
1/4 Cup (50g) Baby Capers, rinsed and drained
3 Lemons, zested and juiced
1 Tomato, finely chopped
1 Onion, finely chopped
50g Feta, crumbed
1/2 Cup Flat-leaf Parsley, leaves picked and chopped

Instructions:

In a large frying pan, over high heat, add a tsp oil and a tbsp of butter. Once hot, brown the chicken thighs. Set aside the thighs.
Turn the heat down to med-high, and then with an extra tsp of oil, cook the onion until softened.
Stir in the garlic and capers. Cook for 1 min until the capers are crisp.
Stir in the lemon zest and lemon juice.
Return the chicken and its juices to the frying pan. Cook turning occasionally, for 5-10 mins until the chicken is cooked through and the sauce thickens.
Meanwhile, in a bowl, mix together the chopped tomato, crumbed feta and parsley.
Serve warm with a bit of tomato mixture on top.

Source: https://www.taste.com.au/recipes/italian-style-lemon-chicken/4scfgvs1

Italian Fettuccini Carbonara

Serves 2.

Ingredients:

150g Speck or Bacon, cubed or chopped into small 1cm pieces
2 large Eggs
45g (1/2 cup) Parmesan Cheese, plus extra to serve
(if you want to be fancy and authentic, you can split this 50/50 between Parmesan and Pecorino)
200g Dried Pasta (fettuccini, parpadelle, pasta shells, etc)
1 tsp Salt
A Dash of Salt & Pepper
Optional extras :
1 Clove of Garlic crushed & minced (this is not used traditionally however but it tastes great)
2 tbsp Chopped Parsley Leaves

Instructions:

Bring a large souppot, over med-high heat, of salted water to boil.
Meanwhile, in a small bowl, whisk together eggs and Parmesan. Set aside.
Heat a large saucepan over medium high heat. Add the chopped pancetta and cook until brown and crispy, about 6-8 minutes. Remove meat from the skillet into a small bowl. And set aside most of the excess fat, leaving a tsp of fat to cook the garlic.
Once the water in the souppot is boiling add a tsp of salt, and then cook the pasta until it is just starting to be al dente (about 8 mins). Remove from heat once ready.
Meanwhile, in the saucepan, stir in garlic on low heat until fragrant (if using), about 1 minute. Remove from the heat.
Working quickly, with a slotted spoon, transfer the al dente pasta into the saucepan with the garlic. Then stir in the parmesan mixture, tossing quickly to coat and keep the egg mixture runny.
Add a bit of pasta water if the pasta needs to be a bit saucier.
Serve immediately, garnished with chopped parsley, salt & pepper as desired.

Source: https://www.recipesfromitaly.com/spaghetti-carbonara-original-recipe/ (Recipe Adapted)

Italian Veal Saltimbocca (with sage and proscuitto)

Serves 4.

Ingredients:

4 Veal Escallops
8-12 Fresh Sage Leaves
4 Thin Slices of Proscuitto
2 tbsp Flour, sifted
Salt and Pepper
2 tbsp Butter
1 Garlic Clove, crushed
1/2 Cup (125ml) Dry White Wine
1/4 Cup (60ml) Heavy Cream

Instructions:

Place each veal escalop between two sheets of baking paper and, with a rolling pin, pound to 3mm in thickness.
Lay 2 or 3 sage leaves on each escallop and press a slice of proscuitto firmly on top.
In a plate (that is approx the same length as an escallop), scatter flour and season with salt and pepper.
Lightly coat the escalops with flour shaking off the excess. Set aside.
Melt half of the butter in a large skillet. When the butter starts to foam, add the escallops and garlic, working in batches, and cook for 2mins on each side. Add more butter as needed.
Transfer to a plate and keep warm.
Once the veal has been cooked and set aside, pour the white wine in the pan and boil for a few mins until it is reduced to about 2 tbsp.
Stir in the cream and heat gently. Add salt and pepper to the sauce to taste.
To serve, arrange the escallops on warm plates and pour 1-2 tbsp of the sauce over them.

Italian Veal Parmigiana

Ingredients:

3 Cloves of Garlic, peeled and finely sliced
Olive Oil
Anchovies (optional)
1 Fresh Red Chilli
2 x 400g Cans of Chopped Tomatoes
Freshly Ground Black Pepper
200g Breadcrumbs
A few sprigs of Fresh Thyme, leaves picked
1/2 - 1 Cup Parmesan, freshly grated
Zest of 1 Lemon
150g Plain Flour
2 Large Eggs, lightly beaten
4 x 200g Veal or Pork Leg Escalopes, flattened to a thickness of 2cm
125g Mozzarella Cheese
A few sprigs of fresh basil, leaves picked. Put them in a small bowl of water to keep them fresh. Stalks finely chopped and reserved separately.

Instructions:

Preheat your oven to 200C.
In a saucepan on medium heat, add a splash of olive oil, the chopped basil stalks, garlic and anchovies and cook for a few minutes.
Prick the chilli a few times and add it to the pan.
Allow everything to sizzle for a minute or so, then pour in the tinned tomatoes.
Bring to a boil. Then turn down the heat to low and simmer for 20 mins. Season to taste with salt and pepper.
Meanwhile, prepare the breading for your escalopes. In a large plate (to fit the length of an escalope), place the flour. Season with salt and pepper.
In a second large plate, place the lightly beaten eggs.
In a third large plate, mix the breadcrumbs, thyme leaves, lemon zest and grated parmesan.
Add a fourth empty plate where you can place the breaded escalopes, ready for frying.
Finally, place a fifth plate by the stove, covered with 2 paper towels to help drain the fried escalopes.
Dip the escalopes, one at a time and on both sides, into the flour until well coated (shake off the excess flour), then the egg, then the breadcrumb mixture.
Heat a large non-stick frying pan over medium heat and add a good splash of olive oil.
Then add your escalopes, no more than 2 or 3 at a time, ensuring there is enough space between them to fry.
Cook for just a few mins on each side until they are golden, then transfer to the plate lined with paper towels to drain.
In a large oven-safe baking dish (30x20cm), spread the tomato sauce across the bottom of the dish.
Then lay your escalopes on top, side by side. Sprinkle mozzarella and a few basil leaves on top.
Bake in the oven for 10-20 mins until golden and bubbling, careful not to overcook the escalopes (if they took longer to brown, then reduce the oven time proportionately).
Remove from the oven and add a dozen basil leaves.
Best served with a zesty salad.

Sicilian Chicken Agrodulce (Sweet & Sour)

Serves 8.
Prep time 20 mins, cook time 1hr 20mins.
Keep doors & windows as may result in a light vinegar smell in the kitchen.

Ingredients:

100ml Olive Oil
7-10 Chicken Thighs & Legs
1 1/2 Onion, finely diced
1 1/2 Celery Stalks, finely diced
1 1/2 Carrots, finely diced
3 Garlic Cloves, finely chopped
1-2 Long Red Chili, seeds removed, finely chopped
2 tbsp Flat Leaf Parsley, finely chopped
1 tbsp Thyme Leaves
1/2 tsp Saffron Threads
80g Caster Sugar (reduced from 100g in the original recipe)
100g Sultanas
50g Pine Nuts
50ml White Wine Vinegar (reduced from 75ml in the original recipe)
500ml (2 Cups) Chicken Stock
450ml Verjuice

Instructions:

Preheat oven to 180C.
Heat 2 tbsp oil in a large frying pan over medium heat, add chicken skin-side down in batches and cook, turning once, until browned (5-6 mins).
Transfer chicken to a large roasting pan.
Heat remaining oil in a saucepan over medium heat. Add vegetables, garlic, chilli, parsley, thyme and saffron.
Stir occasionally until just tender (6-8 mins).
Add sugar, pine nuts, and sultanas. Stir occasionally until caramelised (12-15 mins).
Deglaze pan with vinegar, add stock and verjuice.
Simmer gently until well flavoured (8-10 mins).
Season to taste, pour mixture over chicken in the casserole dish.
Cover casserole with foil and braise until chicken is very tender (35-40 mins).
Serve warm with sauce spooned over.

Roasted Fish in a Lemon-Nut Crust

Serves 4.

Ingredients:

1 Cup Pecans or Hazelnuts
1/2 Cup Unseasoned Dried Bread Crumbs
1/4 Cup Minced Fresh Thyme
1 tbs Minced Fresh Lemon Zest
1 Cup Milk
2 Lbs Fish Fillet (ensure there are no bones)
1/2 Cup Butter
Salt and Pepper

Instructions:

Preheat an oven to 350 degrees.
Toast the nuts on a baking sheet. Chop finely and set aside.
Position racks so that the fish will roast in the upper third of the oven and increase the oven temperature to 550 degrees.
In a shallow bowl, combine the chopped nuts, bread crumbs, minced or crumbled thyme, and minced or grated lemon zest. Pour the milk into a second shallow bowl. Set the two mixtures aside.
Quickly rinse the fish under cold running water and pat dry with paper toweling. Season to taste with salt and pepper. Dip each piece into the milk and then the bread crumb mixture to cover completely.
Set a rack in a shallow baking or roasting pan and lightly brush the rack with oil or coat with spray. Arrange the fish without touching on the rack and drizzle the butter or oil over the fish. Roast until golden on the outside and the flesh is just opaque when cut into at the thickest part with a small, sharp knife, about 10 mins per inch of thickness.
Serve with lemon zest garnish.

Moules Marineres (Mussels Steamed in a Wine Sauce)

Fast to prepare, healthy and tastes delicious!
Serves 4.

Ingredients:

4 Pounds Mussels (Best to get ones that are still alive)
1 Onion, finely diced
2 Shallots, diced
1/2 stalk Celery, finely chopped, include a few leaves (optional)
1 Cup Dry White Wine
1/2 tsp Fennel seeds (optional)
3 tbsp Unsalted Butter
Chopped parsley
Salt and pepper, to taste

Instructions:

Wash the mussels.
Combine onion, shallots, celery, fennel seeds, butter, parsley, and wine in a large pot and simmer for 5 mins.
Add the mussels, cover and cook over high heat, shaking from time to time, for about 4 mins, or until all the mussels have opened. Do not overcook or the mussels will toughen.
Serve the mussels in individual bowls with an extra few bowls in the middle of the table for empty shells.
Season with salt and pepper to taste. Pour seasoned broth over mussels in the bowls.
Serve with a loaf of crusty bread to mop up the sauce.

Chicken and Mushroom Crepes

Ingredients (Filling) :

2 tsp Oil
200g Button Mushrooms, thinly sliced
2 Green Onion, thinly sliced, white parts and green parts separated
1.5 Barbecue Chicken, shredded
3/4 cup Sour Cream
2 tbsp Parsley, chopped
Salt and pepper, to taste

Ingredients (Mushroom Cream Sauce) :

1/2 cup Mushroom Stock
1/2 tbsp Cornstarch + 2 tbsp of the mushroom stock

Ingredients (Crepes) :

1 1/4 cups Flour, sifted
2 cups Milk
2 Eggs
20g Butter, melted
1/2 cup Tasty Cheese or Cheddar, grated
Salad, to serve

Instructions:

Start with making the crepes. In a large bowl, whisk together milk and eggs.
Whisk in the sifted flour until the batter is just combined and smooth.
Set aside to rest for 30 mins.
Preheat oven to 200C.
Meanwhile, prepare the filling.
Place a frying pan over high heat and add 1 tsp oil.
Toss in the white parts of the onion and cook for 2 mins or so until it starts to soften.
Then add another tsp oil and stir in mushrooms and green parts of the onion. Saute for 4 mins until tender.
Transfer mushrooms mixture to a bowl and let sit for a few mins to cool.
Once cool, add shredded chicken, sour cream, parsley, salt and pepper.
Then make the mushroom sauce and stir it into the mushroom chicken mixture. Set aside.
When the crepe batter is ready, place a large frying pan over med-high heat.
Add a tsp butter and once melted, pour 1/4 cup of batter into the pan, tilting the pan to cover the base.
Cook for 1-2 mins then once the underside is golden, flip the crepe to cook the other side.
Remove from pan and cover it to keep warm.
Repeat with the remaining batter, brushing the pan with butter before cooking each crepe.
Cooked crepes may be layered on top of each other.
Once the crepes and fillings are done, prepare to fill the crepes.
First line a deep baking pan.
Then taking the first crepe, place a few spoonfuls of filling in the horizontal center and just below the vertical center of the crepe.
Fold sides in to contain the filling, then fold the bottom flap over the filling and start rolling upwards.
Place filled crepe, seem-side down, onto the baking pan.
Repeat with remaining crepes, lining them up and tucking them each close to each other in the baking pan.
Sprinkle with cheese.
Bake 8-10 mins until the cheese has melted.
Serve warm with a side of salad.

Source: https://www.foodtolove.co.nz/recipes/chicken-and-mushroom-crepes-20918 (Recipe Adapted)

Swiss Capuns Dumplings (Sausage stuffed beetroot leaves with a cream sauce)

Serves 4.

Ingredients (Capuns Dumplings Filling):

150g Flour
3 tbsp Milk
2 Eggs
2 tsp Butter
1/2 Brown Onion, chopped finely
3 tbsp Flat-leaf parsley, chopped finely
2 tbsp Chives, chopped finely
150g Salsiz Sausage, chopped in very small cubes (1/2cm cube)

Ingredients (Sauce & Assembly):

16 Large Beetroot Leaves
40ml Cream
80ml Beef Stock
20ml White Wine
Pepper to taste (The sausage will likely be very salty so no salt may be needed in the sauce)
50g Pancetta, cut into thin strips (1/2 cm thick by 6 cm long), for the garnish
2 tsp Butter

Instructions:

To make the capuns filling, in a large bowl, combine the flour, milk and eggs.
Cover with a towel and let sit for 30 mins.
Meanwhile, in a saucepan, over medium-high heat, melt the butter and cook the onion for about 10 mins until tender. Set aside for 5-10 mins to cool.
Mix in the parsley, chives and sausage.
Once cool mix the sausage mixture into the flour mixture. Set aside.
Prepare the beetroot leaves by bringing to boil a large soup pot of water.
Set aside a bowl of ice cold water and a draining rack.
Once cleaned thoroughly to remove any dirt, blanch the beetroot leaves in the boiling water for 30 secs then place them to cool in the cold water to stop the cooking process.
Dry the cooled leaves and place on the draining rack.
Prepare the capuns dumplings by placing a tablespoon of the sausage mixture in the middle of a blanched beetroot leaf. Fold in the sides then roll the leaf so all the filling is hidden.
Place the dumpling on a plate seam-side down.
Make the remaining dumplings.
In a large saucepan, prepare the sauce by combining, over medium heat, the cream, beef stock, wine and ground pepper. Bring to a boil and reduce heat to a simmer.
Add the dumplings, seam-side down still, to the pan, over the sauce. Tuck them all in one layer.
Cook, covered for 10 mins.
Meanwhile, in a separate small saucepan, over medium-high heat, melt the butter and add the pancetta strips. Cook for 5 mins or so. Then remove pan from the heat.
To serve, place 3-4 capuns dumplings on a plate, top with an extra spoonful or two of sauce and some pancetta strips.

Bechamel Sauce

Ingredients:

2 Cups Milk
2 oz Butter
1 oz Flour
9 oz Cream
1/2 onion, buttered and with a bayleaf and 2 cloves
Salt
Ground Nutmeg
The Juice of 1/2 Lemon

Instructions:

Fry the butter and flour until light in colour.
Pour in the cold milk and bring to a boil, stirring constantly (make sure you don't scald the milk - it burns easily).
Add the finely chopped onion and simmer for 30 minutes, stirring occasionally.
Stir in the cream and season to taste with salt, nutmeg and lemon juice.
Makes about 3 cups.

Fettuccine Alfredo Sauce

Ingredients:

2 tbsp Butter
2 Cloves of Minced Garlic
4 oz Dry White Wine
1 Cup 35% Cream
4 oz. Freshly Grated Parmesan Cheese
1 tbsp Chopped Italian Parsley
Salt and Pepper to taste

Instructions:

Heat a large omelet pan over medium heat.
Add the butter and begin to slowly saute garlic.
Add the wine and reduce by 1/2.
Add cream and continue to reduce by 1/2 or sauce consistency coats the back of a spoon.
Add cheese and parsley, and season with fresh pepper.
When sauce is served, add some fresh parmesan cheese shavings on top.
Portion size : 2

Beurre Blanc Sauce (Wine, Butter & Cream) for Fish or Chicken

Serves 4
Prep time : 15 mins
Cook time : 10 mins

Ingredients:

1/4 Cup Dry White Wine
1 tbsp Lemon Juice
1/4 Cup Cream
125g Butter, cold and cubed
Salt & Pepper, to taste

Instructions:

In a small saucepan, over medium-high heat, bring to a boil the white wine and juice.
Boil without stirring until the mixture has been reduced by 2/3rds, so there is only 1/3rd of the original liquid remaining.
Add cream and return to a boil.
Once it starts boiling, reduce the heat to a low simmer and then gradually whisk in the cold butter cubes, a few pieces at a time until sauce is smooth and a little thicker.
Season to taste and serve warm.

Blood Orange Sauce for Fish or Chicken

Serves 4
Prep time : 10 mins
Cook time : 25 mins

Ingredients:

1/2 Cup Caster Sugar
1/3 Cup Water
Zest of 1 Blood Orange
Juice of 1 Blood Orange
1 tbsp Olive Oil
1 tbsp Rice Wine Vinegar

Instructions:

In a small saucepan, over medum-high heat, combine sugar and water until the sugar dissolves.
Bring to a boil and then reduce heat to a low simmer. Leave uncovered until mixture turns a light amber - do not stir.
Remove pan from heat. Allow bubbles to subside.
Carefully stir in rind and juice.
Return pan to low heat. Stir until all is melted. Remove pan from the heat.
Stir in oil and vinegar.
Serve warm drizzled over fish or chicken.

Meat Lasagna

Ingredients:

4 Cups of Bechamel Sauce
3 Cups of Bolognese Sauce
Butter to grease the dish
16 Sheets of Lasagna Noodles
3 1/2 Oz Edam, grated
1 Cup of Mozarella
2 tbsp Olive Oil

Instructions:

Butter a rectangular baking dish, spread half a ladle of bechamel sauce over the bottom.
Top with lasagna noodles
Then spread another ladle of bechamel sauce over the pasta sheets, and top that with a layer of bolognese sauce.
Repeat this process until the dish is filled to the top, finishing with a layer of bechamel sauce.
Cut the mozarella into small pieces and sprinkle over the lasagna with the grated Edam.
Preheat the oven to 180C.
Finally drizzle oil over the top of the lasagna, and bake for 50 minutes.
Cover with aluminum foil if the lasagna shows sign of turning too brown, removing it 5 minutes before the end of the cooking time.

Italian Free-form Ricotta, Cherry Tomato & Pesto Lasagna

Serves 4

Ingredients:

6 Fresh Lasagna Sheets
2 tbsp Olive Oil
200g Baby Spinach
150g Sundried Tomatoes, sliced
2 tsp Lemon Juice
150g Cherry Tomatoes, halved
400g Fresh Ricotta, crumbled
200g Fresh Basil Pesto

Instructions:

Preheat oven to 190C.
Cook the lasagna sheets in batches for 2-3 mins until al dente.
Transfer to prepared trays to drain.
In a small saucepan, cook sundried tomato and spinach just a min until the spinach just starts to wilt. Place in a bowl with the lemon juice. Set aside.
On a lined baking sheet, toss cherry tomatoes in olive oil. Roast tomatoes on the lined baking sheet for 2 mins until started to collapse.
To assemble, place 1 piece of lasagna on each serving plate.
Top with ricotta, pesto, some of the spinach mixture.
Fold the lasagna over and repeat toppings.
Finish with roasted cherry tomatoes on top, a light drizzle of olive oil and season with salt & pepper.

Italian Classic Basil Pesto

Ingredients:

4 tightly-packed cups basil (about 2-3 large bunches)
5-6 Ice Cubes and extremely cold water (I placed a bowl of water in the freezer for at least 30 mins)
1/3 cup pine nuts, toasted
1 clove garlic, crushed
60g (1/4 cup) parmesan cheese, grated
1/3 cup olive oil
Pinch of Salt, to taste

Instructions:

Bring a large pot of salted water to a boil.
Fill a large bowl with ice and water and set aside nearby.
Cook the basil in the boiling water until bright green, about 10 seconds, to blanch it.
Immediately transfer to the prepared ice bath using a slotted spoon. Stir the basil in the cold water to help it cool down quickly, then, once the basil is cold, drain, squeeze out the water (reserve spinach water as you made need to add some as you go in the blender) and set aside.
In a blender, pulse the pine nuts and garlic in a blender until finely chopped, scraping down the sides as needed.
Add to the pine nut mixture, the parmesan, basil, and 2 tbsp of water.
Process until a puree forms, scraping down the sides as needed.
If you can while the machine running, slowly add the oil gradually to the mixture and process until very smooth.
Add a pinch of salt to taste and pulse twice to combine.
The pesto can be refrigerated in an airtight container for up to 5 days.

Source: https://www.realsimple.com/food-recipes/browse-all-recipes/classic-pesto (Recipe Adapted)

Italian Spaghetti Alla Puttanesca (Pasta with Olives, Capers & Tomatoes

Serves 4

Ingredients:

400g Spaghetti
4 tbsp Olive Oil
2 Onion, finely chopped
8 Garlic Cloves, crushed and minced
20 Anchovy Fillets in Oil
4 tbsp Flat Leaf Parsley, chopped finely
8 Tomatoes, chopped with juice reserved
1 tsp Dried Chilli Flakes
100g Salted Capers, rinsed, drained, chopped
100g Pitted Black Olives, roughly chopped
Pepper, for seasoning
Extra Virgin Oil, to serve
Parmesan or Pecorino, to serve

Instructions:

In a large soup pot, bring water to a boil and cook pasta until al dente. Drain, reserving 1/3 cup of cooking water.
Meanwhile, in a large frying pan, over medium-heat, heat olive oil and cook onions until soft and translucent, for about 5 mins.
Add garlic, anchovy and parsley. Cook for 1 more minute, while stirring.
Add chopped tomatoes and juices, chilli, capers and olives. Simmer for 4 minutes, until tomatoes start to break down.
Stir in the reserve pasta cooking water. Season with pepper.
Add pasta to sauce. Toss to combine, adding a dash of olive oil to taste.
Serve immediately with grated parmesan and freshly ground black pepper.

The Assassin’s Spaghetti

Serves two

Ingredients:

3 cups boiling water
1 cup tomato passata
1 tbsp tomato paste
1 tsp salt
Pinch of sugar, only if needed
3 tbsp olive oil
2 cloves of garlic, finely chopped
1 tsp crushed chilli flakes, or to taste
200 g spaghetti (I used thin)

Instructions:

In a large jug combine the first 4 ingredients.
Mix well to create a tomato stock. If your tomatoes are too acidic add a pinch or two of sugar to balance.
Place a large frypan over medium heat and add the olive oil, garlic and chilli flakes.
Saute briefly, careful to not burn the chilli. Pour in about 1/2 cup of stock to stop the cooking and reduce slightly.
Add the spaghetti.
Let the spaghetti soften and gently move it around to stop sticking. When the pan begins to look dry pour in another rough 1/2 cup of tomato stock.
Cook, stirring and allow the pasta to soften further. Reduce until dry and leave undisturbed until the pasta caramelises and sticks. Add another 1/2 cup of tomato stock to release it from the pan and continue cooking.
Repeat the reducing and caramelising process until the pasta is cooked to al dente (you may not use all the stock). Finish on a caramelising step. Turn off the heat and rest for a minute or two to stop it sticking, then serve.

Source : https://www.sbs.com.au/food/assassins-spaghetti

Sardinian Gnocchi

Total Time = 1h 30m (incl. resting time)
Makes about 1 pound / 450g of gnocchi.

Ingredients:

1 1/4 cup semolina flour, plus more as needed
1 1/4 cup 00 flour, plus more as needed and for dusting
3/4 cup warm water
1/4 teaspoon kosher salt

Instructions:

In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.

Source : Food Network

Creamy Baked Potato Gnocchi with Sundried Tomatoes

(This is a tricky dish)
Serves 4.

Ingredients:

For the Gnocchi

4 Sebago Potatoes (about 800 kg), peeled and quartered
Salt & ground white pepper
1 Egg, lightly whisked
2 cups Plain Flour (300g)
1/4 cup finely grated parmesan (20g)
Plain flour, to dust

For the Sauce

1 Cup light thickened cream
1/4 Cup Basil Pesto
1/4 Cup Sundried Tomatoes, chopped
150g Chargrilled Capsicum, charred skin removed and cut in 2" long slices
150g Baby Spinach
1/2 Cup grated Parmesan Cheese
1/2 Cup Pine Nuts

Instructions:

For the Gnocchi

Add water to a saucepan, to reach 3cm in depth. Bring to a boil over high heat. Place potatoes in a steaming basket.
Place steamer in the saucepan and steam, covered, for 15 mins or until tender.
Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.
Add the egg and stir with a wooden spoon until combined.
Add half the flour and all the parmesan and stir until combined.
Add the remaining flour, in two more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour)
Turn onto a lightly floured surface and knead until smooth.
Line a baking tray with non-stick baking paper.
Bring a saucepan of salted water to a boil over medium heat.
Meanwhile, divide dough into 4 equal portions.
Roll 1 portion into a 2cm wide log about 30cm long.
Use a lightly floured knife to cut into 2cm thick pieces.
Repeat with remaining dough portions.
Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork (to add ridges on the side of the gnocchi which helps sauce cling to the gnocchi). Place on baking paper on the tray.
Add one quarter of gnocchi (drop onto the base of the pan in a single layer but don't overcrowd as they can stick together) and cook for 3 mins or until they rise to the surface. Use a slotted spoon to drain and transfer to a baking tray (make sure there's a little cooking water still on the tray. This stops them sticking together). Cover with foil to keep warm.
Repeat with remaining batches.

For the Sauce and Final Prep

Heat a fryin pan over medium heat. Add cream and pesto.
Simmer, stirring occasionally, for 3-4 mins or until slightly thickened.
Add capsicum, spinach and sundried tomatoes.
Cook for 1 min or until spinach has just wilted.
Add gnocchi to cream mixture. Toss to combine.
Transfer to a greased 6cm-deep 8-cup capacity baking dish.
Top with cheese and pine nuts. Cook under grill for 5 mins or until cheese is melted and golden.

Osso Bucco with Olives, Basil and Anchovies

Ingredients:

1 tbsp Olive Oil
6 Osso Bucco
1 Brown Onion, chopped finely
2 Cloves Garlic, crushed and minced
6 Anchovy Fillets
1/4 Cup Basil Leaves, coarsely chopped + 1/3 cup Leaves whole
400g Tomatoes, diced
125ml Dry Red Wine
80g Pitted Black Olives, coarsely chopped

Instructions:

In a pressure cooker, over medium-high heat, with hot oil, brown veal in batches and set aside.
Then cook onion, garlic, anchovy and chopped basil, stirring, until onion softens.
Return veal to the cooker with undrained tomatoes and wine.
Pressure cook the mixture for 30 mins.
Release pressure, remove the lid, stir in olives. Season to taste.
Serve with garnish of whole basil leaves.

Herb-crusted Scotch Pork Roast with mostarda di frutta (fruit chutney)

Serves 6-8

Ingredients:

1 x 1.5kg Scotch Pork Roll
4 tbsp Olive Oil
4 tbsp Fresh Sage, roughly chopped
2 tbsp Fennel Seeds, crushed
2 tbsp Garlic, crushed and finely chopped
Salt & Pepper, to taste

Instructions (Mostarda di frutta - fruit chutney):

240ml Water
45g Mustard Powder
120ml Distilled White Vinegar
4 tbsp Dark Brown Sugar
1 tbsp Fresh Ginger, grated or finely chopped
60g Raisins
280g in Dried Fruit, roughly diced (eg. dried apricots, dried figs, dried mango)

Special Equipment:

Mortar & Pestle
BBQ
Meat thermometer

Instructions:

Preheat BBQ Grill to medium-hot.
In a mortar bowl, use a pestle to mash together the sage, fennel seeds, garlic and oil to form a loose paste.
Dry the pork well with kitchen paper, season it generously with salt and pepper, then coat with the sage paste.
On your BBQ, turn on the fire burners next to the area where you will grill your meat. Be careful that the meat is not directly over the coals.
Put the lid on the grill and cook for about 45-60 mins all up. It'll be about 20 mins for the top and bottom, then 5-10 mins for each side.
To check for doneness, insert a meat thermometer into the center of the roast, staying clear of the bone, and let sitfor 5 seconds before reading the temperature.
For medium it's 57C (134F); medium-well done 66C (150F), which was delicious; or 71C (160F) for well-done. If you like medium-well, pull the meat at 64C (147F).
Remove the roast from the grill, cover it loosely with foil and let rest for 20 mins.
Meanwhile, make the mostarda. In a small bowl, blend water and mustard powder until smooth. Set aside.
In a small saucepan, over a medium-high heat, combine the vinegar, brown sugar and ginger, stirring until the sugar dissolves and the mixture comes to a boil.
Reduce the heat to low and simmer, for about 10 mins, while stirring, until thickened.
Stir in the mustard water, then the dried fruits.
Continue to simmer gently until thickened (15-20 mins). Add salt and pepper to taste. Transfer mixture to a serving pot.
To serve, cut into slices, placing some mostarda alongside for a little balance in flavour.

Italian Braised Pork

Cook Time = Approx 3hrs
Serves 6.

Ingredients:

2 tbsp Olive Oil
1.5kg Pork Shoulder, rolled and tied
2 Garlic Cloves, crushed
1 Onion, diced
1/2 Small Fennel Bulb, chopped coarsely
8 Slices Pancetta (120g), chopped coarsely
1 tbsp Tomato Paste
1/2 Cup Dry White Wine
400g Can Tomatoes
1 Cup Chicken Stock
1 Cup Water
2 Sprigs Rosemary
2 Large Fennel Bulbs, sliced thickly
Italian break, to serve (optional)

Ingredients (Spiced Rub):

1 tsp Fennel Seeds
2 tsp Dried Oregano
1/2 tsp Cayenne Pepper
1 tbsp Cracked Black Pepper
1 tbsp Sea Salt
2 tsp Olive Oil

Instructions:

Preheat oven to 180C.
Heat oil in a large flameproof casserole dish. Cook pork, uncovered, over heat, until browned all over.
Meanwhile combine ingredients for the spice rub in a small bowl.
Remove pork from the dish. Discard all but 1 tablespoon of the oil in the dish. Cook garlic, onion, chopped fennel and pancetta in the same dish, stirring, until onion softens. Add paste. Cook, stirring, for 2 mins.
Meanwhile rub pork with the spice rub.
Return pork to the dish with the wine, undrained tomatoes, stock, the water and rosemary. Bring to the boil. Cover and cook in the oven for 1 hour.
Add sliced fennel. Cook, covered, in the oven for 1 more hour.
Remove pork from the dish, discard rind. Cover to keep warm.
Heat uncovered until thickened slightly. Return sliced pork to the dish.
Serve pork and sauce with warm italian bread.

Source : Unknown Cookbook

Sicilian Chicken in Chocolate & Marsala Sauce

(Caption: Picture above with Duck but Chicken tasted much better with this sauce)

Prep time 30 mins + Cook time 30-60 mins = 60-90 mins

Serves 4-6.

Ingredients:

6 Chicken Marylands
Salt and Pepper, to season
1 tbsp Olive Oil
1 Medium Onion, finely chopped
2 Garlic Cloves, finely chopped
1 Cinnamon Stick
1/2 tsp Chilli Flakes
1 tsp Fennel Seeds, crushed
80g Raisins
40g Pine Nuts
250ml Dry Marsala Wine (or Medium Sherry)
80ml Wine Vinegar
25g Dark Chocolate, broken into bits
2 tbsp Flat-leaf Parsley, chopped, for serving

Instructions:

Season the duck with salt and pepper.
In a braising pan, over medium heat, add olive oil and once hot, brown the chicken skin down, cooking for 5-10 mins until golden. Swap to the other side and brown as well.
Remove the chicken from the pan and set aside.
Turn down the heat to low, add onion, garlic, cinnamon, chilli and a pinch of salt. Cook for about 10-15 mins until softened and starting to turn amber.
Add the crushed fennel seeds, raisins and pine nuts. Fry for 2 mins more.
Stir in the marsala and vinegar. Then return the chicken to the pan.
Continue to braise on low, uncovered, until the chicken is cooked and the sauce thickens like a gravy, for as long as 30-60 mins.
Stir in the chocolate, season to taste and serve garnished with chopped parsley and chilli flakes as desired.

mischievous mains from all over europe

Swedish Meatballs & Egg Noodles

German Veal/Pork Schnitzel

Polish Perogies (Potato & Cheddar Filling)

Russian Beef Stroganoff

Georgian Khachapuri (GF variation)

Georgian Beef, Pork & Caraway Khinkali Dumplings

Pasta Dough

Pizza Dough

British Fare - Beef Wellingtons

Medieval Roast Beef Tongue

French Chorizo Cassoulet

Boeuf Bourguignon

French Coq au Vin (Chicken Braised in White Wine Sauce)

Provencal Braised Chicken

Spanish Paella with Chorizo, Chicken and Calamari

Spanish Paella Negra (with Squid Ink)

Hungarian Csabai Sausage and Potato Casserole (Rakott krumpli)

Hungarian Chicken Paprikash (with tomatoes)

Hungarian Chicken Paprika (Spicier version with no tomatoes)

Hungarian Csabai Sausage and Potato Casserole (Rakott krumpli)

Wonton Prawn Ravioli with Sauce Vierge

Italian Fettuccine with Peas and Prosciutto Cheese Cream

Macedonian Zilnek Pastry (from Biljana)

Greek Grilled Octopus (Htapodi)

Maltese Spaghetti Frittata (Froga tat-tarja)

Pasta with Crushed Peas, Pancetta and Mint

Spicy Salami and Brussel Sprouts Pasta

Italian Pork Sausage & Caramelised Fennel Orrechiette

Italian Creamy Marsala Pasta with Spicy Sausage & Mushroom

Italian Pork Sausage Pasta Bake

Fennel-infused Sausage Pasta

Rice-Stuffed Roast Chicken with Rice Balls & Potatoes

Italian-style Lemon Chicken

Italian Fettuccini Carbonara

Italian Veal Saltimbocca (with sage and proscuitto)

Italian Veal Parmigiana

Sicilian Chicken Agrodulce (Sweet & Sour)

Roasted Fish in a Lemon-Nut Crust

Moules Marineres (Mussels Steamed in a Wine Sauce)

Chicken and Mushroom Crepes

Swiss Capuns Dumplings (Sausage stuffed beetroot leaves with a cream sauce)

Bechamel Sauce

Fettuccine Alfredo Sauce

Beurre Blanc Sauce (Wine, Butter & Cream) for Fish or Chicken

Blood Orange Sauce for Fish or Chicken

Meat Lasagna

Italian Free-form Ricotta, Cherry Tomato & Pesto Lasagna

Italian Classic Basil Pesto

Italian Spaghetti Alla Puttanesca (Pasta with Olives, Capers & Tomatoes

The Assassin’s Spaghetti

Sardinian Gnocchi

Creamy Baked Potato Gnocchi with Sundried Tomatoes

Osso Bucco with Olives, Basil and Anchovies

Herb-crusted Scotch Pork Roast with mostarda di frutta (fruit chutney)

Italian Braised Pork

Sicilian Chicken in Chocolate & Marsala Sauce

mischievous mains
from all over europe