Preheat your oven to 190℃. Place an ovenproof saucepan on medium-high heat, add the oil and butter and add the bacon. Fry until cooked and starting to turn crispy. Remove the bacon with a slotted spoon, leaving behind the fat. Add the onion to the saucepan and cook until soft and translucent. Add the garlic and stir-fry for 1 minute. Turn off the heat. Add the rice, stock, 60g butter, pumpkin and cooked bacon to the saucepan and stir together. Cover with a lid/aluminium foil and bake for 45 minutes, until the rice is soft. Remove from the oven and stir in the parmesan. Taste and season with salt and pepper.|Sprinkle over the parsley and serve.
600g potatoes, peeled and quartered60g butter 60ml olive oil 2 large onions, thinly sliced 1 clove of garlic, minced 10ml wholegrain mustard 45ml sour cream 1 egg a handful of thyme leaves 150g feta cheese, crumbled 2 x 400g Today puff pastry egg-wash: 1 yolk + 15ml water whisked together
Line a baking sheet with baking paper and set aside. Boil the quartered potatoes, cool completely and crush roughly. Heat the butter and oil in a saucepan over medium-low heat. Add the onions, sprinkle with 2,5ml salt and cook for 30 minutes, stirring every now and then. Add the garlic and cook for one minute. Remove from the heat and allow to cool completely. Add the potato, onions, mustard, sour cream, egg, thyme and feta to a large mixing bowl. Season with pepper. Taste and adjust seasoning if needed. Cover the mixing bowl and refrigerate.
Unroll the pastry on a lightly floured work surface and roll slightly wider. Cut one 25cm circle from one pastry sheet and place on a cutting board. Refrigerate until ready to use.
Cut a 22cm circle from the second sheet of pastry and place on the prepared baking sheet. Spoon the potato mixture on the pastry circle and form a nice even mound. Leave a 2 cm border. Brush the border with egg-wash. Lay the 25cm pastry circle over the mound and press the edges to seal. Trim off the excess pastry. Cut a small hole in the centre of the top. Score curved lines all over the top from the hole down to the edge, being careful not to cut all the way through. Brush the pie all over with egg-wash and refrigerate for 30 minutes. Preheat your oven to 200℃. Bake the pithivier for 40 minutes, until golden. Slice into wedges and serve warm.
1 x 400g roll Today puff pastry egg wash: 1 egg yolk + 15ml water beaten together 4 large tomatoes a handful of basil olive oil balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet) Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through! Whisk together the egg yolk and water and lightly brush the pastry all over. Refrigerate until needed. Fill a large pot with water and bring it to the boil. Make a cross incision (x) in the tomato skin on the bottom. Fill a large bowl with ice water. Now lower the tomatoes into the boiling water and simmer for 1 minute. Remove with a slotted spoon and immediately plunge it into the ice water. Remove the skins once they start to curl back from the flesh. Halve the naked tomatoes horizontally. Remove the pastry from the refrigerator. Place a basil leave in the centre of each of the marked squares. Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil. Season with salt and pepper and bake for 25 minutes. Remove the tart from the oven and drizzle with balsamic vinegar while very warm. Slice the tart into 8 portions and serve as a side.
45ml vegetable oil 250g smoked bacon, chopped 2 onions, chopped 2 carrots, chopped 2 cloves of garlic, minced 30ml rosemary leaves, chopped 1kg minced beef 2 x 400g tins of chopped tomato 10ml dried origanum 2 bay leaves 15ml sugar 60ml Worcestershire sauce 50g tomato puree 5ml salt 250ml beef stock 400g spaghetti, cooked parmesan cheese
Place a large saucepan on medium heat and add the oil. Add the chopped bacon and cook for 10 minutes. Turn the heat down and add the onion, carrot, garlic and rosemary. Cook for another 10 minutes while stirring often. Add the minced beef and stir-fry for 5 minutes, ensuring it is broken up. Now add the tinned tomato, origanum, bay leaves, sugar, Worcestershire sauce, tomato puree and stock. Bring the bolognese to the boil, turn the heat down to a low simmer and cook for one hour until you have a rich, thick sauce. Stir the sauce every now and then while it cooks. Cook the spaghetti, drain and spoon onto plates. Serve the bolognese sauce on top of the spaghetti with grated parmesan cheese.
This dish may look dull in all its beige-browny colours but it certainly delivers on flavour, easy of preparation and of course, it is made in one saucepan!
6 pork chops 45ml oil 45ml butter 3 onions, sliced 30ml sugar 2 cloves of garlic, minced 45ml honey 15ml lemon juice 200ml chicken stock 1 x 380g can of pie apples
Set a heavy bottom pan on medium-high heat, add some vegetable oil to it and brown the chops. Remove from the saucepan and keep aside. Add the oil and butter to the saucepan and turn the heat to medium. Add the onions and sugar and stir-fry for at least 15 minutes until soft and starting to brown. Add the garlic and cook for one minute. Now add the honey, lemon juice and chicken stock. Stir to mix for one minute or so. Add the apples and spread it out evenly before arranging the pork chops on top. Cover the saucepan with a lid and simmer for 20 minutes. Remove the lid and spoon the apples and sauce over the chops. Cook for a further 10 minutes. Serve the pork with a crispy coleslaw salad.
150ml olive oil 250ml tightly packed basil leaves 1 clove garlic, minced 2,5ml salt 15ml lemon juice 15ml apple cider vinegar
cos lettuce 1 small melon 200g feta cheese 3 tomatoes
For the dressing: Add all the ingredients to a blender and blitz at high speed for one minute. Set aside.
Arrange some lettuce leaves on a serving platter. Slice the melon in half and take out the seeds. Cut the melon into slices and then cut the flesh out of the skin, Scoop a few melon balls from the flesh if you have a melon scoop. Arrange the melon on the lettuce. Slice the feta and tomato into slices and add it to the melon and lettuce. Drizzle the basil dressing over the salad and serve.
This is one of the most rewarding meals and it is put together in LESS THAN 30 MINUTES!!
6-8 chicken breasts, bone- and skinless 125ml olive oil half an onion, chopped 60ml lemon juice 30ml apple cider vinegar 2 cloves of garlic, chopped 125ml cup packed with basil leaves 60ml cup packed with mint leaves 15ml rosemary, chopped 3 anchovy fillets/15ml anchovy spread
Preheat your oven to 220℃. Place the chicken on a baking sheet and drizzle over some olive oil. Rub the oil all over the breast and season with salt and pepper. Roast the chicken for 15-20 minutes, remove from the oven and cover with aluminium foil to rest. Set aside. For the herb dressing: Add the oil, onion, lemon juice, vinegar, garlic, herbs and anchovy to the cup of a blender and blitz at high speed for one minute.
Arrange the chicken on a serving platter and spoon over the herb dressing.
This is a delicious tartare sauce made from the easiest ever homemade mayonnaise!!
Mayonnaise: 250ml oil of your choice – I like a specific brand of olive oil but you may use any seed oil you like) 2 egg yolks 15ml English mustard 60ml lemon juice
Add the oil, yolks, mustard and lemon juice to a mixing bowl and blitz at high speed with a stick blender. Keep going until you have a thick and creamy sauce. Season with salt. You may keep the mayonnaise in a glass jar in the refrigerator for 3-5 days.
Tartare sauce: 250ml homemade mayonnaise a handful of basil leaves 4 gherkins, chopped 15ml capers, chopped
Add the mayonnaise and basil leaves to a mixing bowl and blitz with a stick blender. Add the chopped gherkins and capers and mix through. Check the seasoning and serve with fish.
250g smoked bacon 125ml yoghurt 125ml mayonnaise a squeeze of lemon juice 45ml olive oil 80ml milk 100g + 100g feta cheese 3 cos lettuce (or other crunchy lettuce) 125g sugar snaps 250ml frozen peas, thawed 1 avocado pear, sliced
Dice the bacon and cook until done and slightly crispy on the edges. Set aside to cool. Add the yoghurt, mayonnaise, lemon juice, olive oil, milk and 100g of feta cheese to a blender and blitz on high speed until smooth. Set aside. Arrange the lettuce on a serving plate. Scatter over the sugar snaps, peas, avocado pear and bacon. Spoon/drizzle the dressing over the salad. Crumb the remaining 100g feta on top, add a few grindings of black pepper and serve.
Traditionally panzanella/Italian bread salad is not served with cheese but the creaminess of the burrata adds a deliciousness beyond words!
4 x 2cm thick slices of sourdough bread 6-8 ripe tomatoes, room temperature half a cucumber 1 burrata cheese 1 small red onion 2 cloves garlic, minced 125ml olive oil 60ml balsamic vinegar juice of one lemon
Preheat your oven to 190℃ and line a baking sheet with baking paper. Cut the sourdough slices into cubes of 1,5-2cm – they should look like chunky croutons. Spread the bread on the prepared baking sheet and liberally drizzle with olive oil. Season with salt and pepper. Place in the oven for 20-30 minutes, until the croutons are golden and crisp. Remove from the baking sheet and set aside. For the dressing: Chop 3-4 tomatoes into very small pieces. The chopping is best done in a shallow bowl so that you can preserve all of the tomatoes’ juice. Add the tomato and its juice to a mixing bowl. Chop the onion as finely as you can, mince the garlic and add to the tomato. Now add the olive oil, balsamic vinegar and lemon juice. Mix the ingredients together and season with salt and pepper.
Slice the remaining 3-4 tomatoes into chunks and place in a large bowl. Slice the cucumber into chunks and add to the tomato. Pour the dressing over the salad and mix through. Scatter the croutons and basil over and mix again. Spoon the salad onto a serving plate and place the burrata on top. Serve with a cold Babylonstoren Rosé.