Lemon Risotto

Stuff

  • 1 litre chicken stock
  • 3 1/2 Tblsn butter
  • 1 1/2 Tblsn olive oil
  • 2-3 large shallots, chopped
  • 2 cups arborio rice
  • 100 ml dry white wine
  • 1 cup freshly grated Parmesan cheese
  • 2 Tblsn chopped fresh parsley
  • 2 Tblsn fresh lemon juice
  • 4 tspn grated lemon rind
  • salt & pepper

Method

  • Bring stock to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
  • Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender – about 6 minutes.
  • Add rice – stir 1 minute.
  • Add wine and stir until evaporated – about 30 seconds.
  • Add 1 1/2 cups hot stock – simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender – about 35 minutes.
  • Stir in cheese and remaining 2 tablespoons butter.
  • Stir in parsley, lemon juice, and lemon peel.
  • Season with plenty of salt and pepper.

Coriander Lime Chicken & Zucchini “Spagetti”

This recipe need a Spirallizer

Stuff

  • 2 Skinless Chicken breasts, skin removed and cut into double bite size
  • 3 or 4 Limes, juice all & zest of 1 or 2
  • 4 to 6 cloves Garlic, minced
  • 1 Tblspn Olive Oil
  • 2 tspn Cumin
  • 4 Zucchini
  • 1/4 cup Corriander, snipped

Method

  • Cover the chicken lime juice – marinate for 10 minutes
  • Heat olive oil into a large pan – add the chicken in single layer. Do not turn yet
  • When the chicken has browned on the bottom sprinkle it with Cumin –  allow it to cook to about halfway thru
  • While chicken cooking – spirallize the Zucchini (don’t do too early)
  • Flip the chicken and allow to cook a couple more minutes to brown and then reduce the heat – sprinkle in the garlic and lime zest. Stir it a little.
  • Once chicken is cooked add lime juice and stir all up.
  • Remove the chicken to a bowl and put a little more olive oil in the pan carefully and add in the Zucchini.
  • Stir the Zucchini till it starts to brown a little – add more spices as desired.
  • Put chicken back in the pan to mix it up and add Corriander

Congee

Stuff

  • 1/2 cup rice
  • 4 cups water (or mild chicken/vege stock – not too strong)
  • 2 chicken breasts, thinly slice
  • 4 or 5 shiitake mushrooms, thinly sliced
  • 1 tblsn garlic, grated fine
  • 1 tblsn ginger, grated fine
  • 1 tblsn soy sauce
  • 1 tblsn oyster sauce
  • 1/2 tspn ground black pepper (to taste)

Method

  • Combine all stuff in a large saucepan – bring to the boil.
  • Cover and turn down to gentle simmer.
  • Simmer until all water is absorbed

Chicken Pasta Bake

Stuff

  • 2 chicken breasts, cooked, diced approx 2 cm
  • 3 tblspn olive oil
  • 1 onion, medium diced
  • 2 carrots, medium diced
  • 2 celery sticks, medium diced
  • 5 cloves garlic, fine diced or grated
  • 300 g dry orzo pasta or spaghetti broken into 3 cm long
  • 2 tblspn tomato paste
  • 2 cups vegetable stock
  • 1/4 cup fresh oregano
  • 200 g fresh mozzarella. dices approx 1 cm
  • 1 cup grated parmesan cheese
  • 3-4 tomatoes, sliced
  • 1 tspn dry oregano
  • salt and pepper
  • fresh chopped parsley – to serve

Method

  • pre-heat oven 200 degrees
  • Heat oil in large fry pan – cook onion, carrots & celery approx 10 minutes until just tender
  • Add the garlic – cook another 2 minutes
  • Add the pasta and tomato paste – mix well and cook another 4 minutes
  • Remove from heat – stir in the cooked chicken, stock, fresh oregano, mozzarella, parmesan cheese & plenty of salt and pepper. Mix well.
  • Transfer to an oiled baking dish. place sliced tomatoes on top and sprinkle with dried oregano
  • Bake for 45 – 50 minutes

Spaghetti Carbonara

Stuff

  • 250 g Spaghetti (or whatever pasta you want)
  • 1 tsn butter
  • 1 shallot, finely chopped – alternative onion or leek (white only)
  • 2 cloves garlic, finely chopped
  • 5-6 rashers streaky bacon, diced small
  • 2 eggs
  • 150 ml single cream
  • 40 g Parmesan, finely grated

Method

  • Cook the pasta following the packet instructions.
  • Heat a knob of butter in a small frying pan and cook the shallot, garlic and bacon for 5-7 minutes until golden.
  • Beat together the eggs, cream, most of the Parmesan and plenty of ground black pepper.
  • Drain the spaghetti and return to the pot – off the heat.
  • Add the shallot, garlic and bacon – stir quickly
  • Add the egg, cream and cheese mixture and toss together until the pasta is evenly coated.

Serve

Divide between two bowls then scatter Parmesan over, with a grinding of black pepper to serve

Quantities

2 people

Paella

Stuff

  • 2 x tbspn Olive oil
  • 1 x raw chorizo (100 -150g), chopped into 10-15mm chunks
  • 100-150g bacon or pancetta pieces, skin removed and chopped in chunks
  • 200-250g chicken thighs, chopped into chunks
  • 2 x peppers (any colour or combo of colours), seeds removed & chopped into chunks
  • 3-4 x cloves of garlic, rough chopped
  • 1 x good sized onion, rough chopped
  • Stalk only from a small bunch of flat leaf parsley, rough small chopped
  • 1-2 small red chillies, rough chopped – Optional
  • Sea salt & fresh ground pepper
  • 1/2 tspn saffron – more if you want (don’t be shy!)
  • 2 tspn good quality sweet paprika
  • 200 g calasparra rice – or alborio rice
  • 1 x 400 tin tomatoes, chopped in chunks
  • 600 ml of good quality chickens stock
  • 20 or so Prawn tales, shells removed if preferred
  • 20 or so clams or mussels or both – Optional
  • 1 x cup of broad beans, skinned (thawed frozen is OK) or any other quick cook green veges (eg peas, chopped beans or asparagus)
  • Small bunch of flat leaf parsley leaves only, rough chopped
  • 2 small lemons

 

Method

  • Heat the olive oil in the paella pan and fry the chorizo and bacon or pancetta for approx 10 minutes until they starts to render
  • Add chicken and gently fry approx 5 minutes
  • Add peppers, garlic, onions and parsley stalks, plenty of salt and pepper, saffron & paprika – gently fry (stirring regularly) for approx 10 minutes until the veges soften – lid down on BBQ if you can
  • Add the rice and stir well for a few minutes to insure all the rice is coated in the frying juices
  • Add the tomatoes and chicken stock and season to taste with salt and pepper
  • Bring to boil then reduce to heat to simmer for 15 minutes – stir occasionally in the first 10 minutes only. Lid down on BBQ
  • Evenly spread the Prawn tales  & broad beans (or other green vege) over the top & gently push under the surface
  • Cover with tinfoil & lid on BBQ and simmer a further 5 to 15 minutes at low heat – ie enough to cook the seafood on the top. Also it can sit and “soak” like this on low heat for a while

Serve

  • Sprinkle parsley leaves over the tops and squeeze the juice of 1 lemon over
  • Serve with lemon wedges

Quantities

  • Serves 4

Note

  • Cook outside – otherwise it is just “a rice dish”

Adapted from Jamie Oliver’s Favorite Paella – Perfected in Espana 2012

Lasagna

 Stuff

Bolognese Sauce

  • 1 tbsn olive oil
  • 2 tspn dried oregano
  • 2 rashers of good quality smoked streaky bacon, finely diced
  • 2 medium onions, finely diced
  • 4 – 5 cloves garlic, finely diced
  • 2 carrots, finely diced
  • 2 sticks celery, finely diced
  • 1 medium red capsicum, finely diced
  • Stalks from small bunch of fresh basil, finely chopped
  • 500g good quality lean beef mince or pork mince or half of each
  • 2 x 400g tins of tomatoes, chopped
  • 100g tomato paste
  • 200ml water
  • 200ml red wine (or more water)
  • Salt and pepper
  • 100 g parmesan cheese, fine grated
  • Leaves from small bunch of basil, finely chopped

Cheese Sauce

  • 700g ricotta cheese
  • 2 eggs, beaten
  • ½ tspn ground pepper
  • 2 tbsn parsley, finely chopped
  • 100 g parmesan cheese, fine grated
  • 200 g mozzarella cheese, grated
  • Sheet lasagna
  • 200 g mozzarella cheese, grated
  • 50 g parmesan cheese, fine grated
  • Basil leaves, finely chopped

Method

Bolognese Sauce

  • Heat olive oil in large high side pan or heavy base pot. Gently cook the diced bacon and oregano until bacon is lightly golden.
  • Add the onion, garlic, carrots, celery, capsicum and basil stalks. Gently cook very slowly until onion is soft – stir very regularly to avoid burning.
  • Add the mince and break up with spoon – cook until brown (all red is gone). Add salt to taste.
  • Add tomatoes, tomato paste, water and red wine – bring to boil and simmer covered for 1 hour
  • Remove lid and simmer uncovered for a further 30 minutes
  • Stir in 100 g parmesan and basil leaves – Note : Some reserved for garnish
  • Add salt and pepper to taste

Cheese Sauce

  • Combine the ricotta cheese, eggs, ground pepper, parsley, 100 g parmesan cheese and 200 g mozzarella cheese

Assemble

  • Layer of lasagna, layer of meat sauce, layer of cheese sauce, layer of lasagna, layer of meat sauce, layer of cheese sauce, layer of lasagna.
  • Sprinkle over top with remaining 200 g mozzarella cheese
  • Bake at 180 degrees for ½ to ¾ an hour until golden brown top
  • Garnish with 50 g grated parmesan cheese and basil leaves on top

Quantities

  • Serves 4 – 6