200g chorizo, casing removed and sliced 45ml butter 2 leeks, cleaned and sliced in discs 2 onions, sliced 1 x 400g frozen puff pastry 4 eggs 125g sour cream 50g parmesan cheese, grated 15ml flour 5ml smoked paprika
Preheat your oven to 200℃ and spray a 22cm diameter loose-bottom pie tin with baking spray. Place a pan on medium-high heat and add the butter. Add the chorizo, leeks and onion and cook for 15 minutes. Remove from the heat and set aside to cool. Lightly dust a work surface with flour and roll the pastry into a 25cm diameter disc. Line the prepared pie tin (base and sides) with the pastry and prick the base all over with the tines of a fork. Line the pastry case with baking paper and dry beans/rice and bake for 20 minutes. Remove the beans and paper and bake the shell for another 8 minutes. Remove from the oven and lower the temperature to 180℃. Add the eggs, sour cream, parmesan, flour and paprika to a mixing bowl and whisk together until smooth. Spoon the chorizo mixture into the pastry shell and spread it evenly over the base. Pour the egg mixture over and bake the quiche for 40 minutes. Serve warm or at room temperature.
1 litre vegetable stock 30ml olive oil 30ml butter 1 onion, finely diced 3 cloves of garlic, minced 2 x 400g cans of chopped tomato 45ml tomato puree 125ml white wine 250ml arborio rice 45ml grated parmesan cheese and more for serving 125ml basil leaves, finely chopped
Pour the stock in a small saucepan and heat it over a medium-low heat until just barely simmering. Place a wide, heavy-bottomed pan on medium heat and add the olive oil and butter. Add the onion and cook for about 8 minutes, until soft and translucent. Add the garlic and stir-fry for 1 minute. Add the two cans of tomato and the tomato puree and cook for 15 minutes, until the mixture looks concentrated. Add the white wine and cook for another 10 minutes or so to allow most of the moisture to evaporate. Pour in the rice and stir to coat in the tomato mixture. Add two ladles of stock to the saucepan while simmering. Adjust the heat accordingly and stir continuously. Once the mixture starts to look dry again, add another two ladles of stock. Keep going, repeating the process, until the rice is el dente. Turn off the heat and add the parmesan cheese and basil. Stir through. Serve the risotto immediately with extra parmesan to grate over.
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.
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.
Preheat your oven to 200℃. Cut 4 pieces of baking paper to more or less 30cm x 30cm. Place a portion of hake in the centre of each paper square and season with salt and pepper. Add the sweet peppers, olives, capers and peppadews to a small bowl and mix through. Divide the mixture equally and spoon onto the fish. Squeeze the juice of a quartered lemon over. Bring the two opposite sides of the paper together and fold over twice. Now twist the ends to enclose the filling. Place on a baking sheet and bake for 15 minutes. Serve the fish in its paper parcel.
1 x 250 g bottle of cheese spread 150g butter, cubed 6 cloves of garlic, minced 2 red chillies, very finely chopped 250ml grated mozzarella cheese 2 sourdough loafs or baguettes
Preheat your oven to 200℃. Add the cheese spread, butter, garlic and chillies to a small saucepan and place over a low heat. Stir the mixture around while the butter melts. Keep going until amalgamated. Add the grated mozzarella and stir until the cheese has melted and has incorporated into the sauce. Take from the heat. Slice the bread on the diagonal into slices 2cm apart, taking care not to go all the way through to the bottom. Spread the cheese mixture generously between the slices. Wrap the bread in foil. (You may freeze one loaf at this stage). Place the loaf on a baking sheet and put into the oven for 30 minutes. Serve immediately.
500g pasta of your choice 1 x 245g sachet pickled peppers, diced and liquid reserved 500g prawns, deveined 250ml salad cream/creamy mayonnaise 250ml yoghurt 2 big handfuls of basil leaves half an English cucumber, diced
Cook the pasta according to packet instructions and drain. Take the pickled peppers from the sachet and chop. Set the peppers aside. Drizzle the pickling liquid over the warm pasta and stir through. Set aside to cool. Bring a pot of salted water to the boil, add the prawns and cook for 4 minutes. Drain and set aside to cool. Add the salad cream, yoghurt and basil leaves to a blender and process until you have a light green dressing. Season the dressing with salt and pepper. Add the pasta, prawns, cucumber, peppers and basil dressing to a large bowl and mix through. Scatter some basil leaves on top and serve.
8 pork rib-eye steaks a small handful of sage leaves, chopped 8-10 small onions, peeled and halved 50g butter 500g seedless grapes, half kept whole and the other half sliced in two 125ml balsamic vinegar 60ml brown sugar
Season the pork steaks with salt and pepper, sprinkle with the chopped sage and press the herbs onto the meat. Place a saucepan on medium-high heat, add a splash of vegetable oil and brown the meat, about 4 minutes per side. Take the steaks from the pan and keep on the side. Add the butter to the pan and wait for it to melt. Now add the onions, cut side down and cook for about 5 minutes. Add the grapes, balsamic vinegar and brown sugar and simmer for 2 minutes. Place the pork steaks on top of the grapes and onions and place a lid on the saucepan. Simmer on low heat for 20 minutes. Serve warm with mashed potato and a fresh salad.
1 store bought puff pastry 125g cream cheese, I use chive flavoured 250g smoked bacon, cubed/chopped 200g mushrooms, sliced a handful of thyme leaves 5 courgettes, cut into 3-4cm long sticks egg wash: 1 egg yolk + 30ml water whisked together
Preheat your oven to 190℃. Roll out the pastry and cut as large a circle from it as the diameter allows. Spread the cream cheese on the pastry, leaving a 3cm border on the outside. Place a pan on medium-high heat and fry the bacon pieces until cooked. Spoon into a bowl. Add the mushrooms and thyme leaves to the pan and fry until golden. Add the courgette sticks to the mushrooms and stir-fry for 2 minutes. Spoon into the bowl with the bacon and mix through. Now spoon this mixture onto the cream cheese. Fold the 3cm border of pastry over the filling and brush with the egg wash. Bake the galette for 40 minutes. Serve warm.
Peel, halve and deseed the papino and place it on a serving dish. Add some rocket leaves to the papino and break chunks of blue cheese and arrange it between the leaves. Place the 100g blue cheese and cream in a small saucepan and set it over a low heat. Stir the mixture until melted and the sauce has amalgamated. Generously spoon the sauce over the papino and rocket. Sprinkle the cashew nuts and pomegranate seeds over. Serve the papino with extra blue cheese dressing on the side.