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.
Preheat your oven to 200℃ and line a baking sheet with aluminium foil. Stand a metal cooling rack in the baking sheet. Spread the rashers on the metal rack in the baking sheet and salt them on both sides. Set aside. Mix together the brown sugar, paprika and chilli flakes and spread it evenly onto each rasher. Bake in the oven for 8 minutes, remove and flip the rashers. Spread this side with the rest of the sugar mixture and immediately place it back in the oven for another 8 minutes. Flip the rashers once more and bake for another 5 minutes per side, until beautifully browned and crisp. Serve warm.
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.
This recipe will serve 2-3 people. Double up on the sauce if you are serving more.
2-3 chicken breasts 15ml sunflower oil 10ml garlic salt 5ml origanum 5ml smoked paprika 30 ml butter
2 x 200g packets of fresh Pad Thai noodles
For the sauce: 15ml peanut butter 25ml miso paste 15ml sesame oil 7,5ml chilli sauce 10ml soy sauce 7,5ml honey 7,5ml lemon juice 2 cloves garlic, minced 60ml chopped chives
Drizzle the sunflower oil over the chicken breast and rub all over. Mix the garlic salt, origanum and paprika in a small bowl, sprinkle it over the chicken and rub it over the breasts. Place a pan on medium-high heat and wait for it to heat up. Add the butter to the pan and wait for it to melt. Now add the chicken and partially cover the pan with a lid. Cook for 4 minutes. Flip the chicken and cook for another 3 minutes, once again with the lid partially on the pan. Remove the chicken from the pan and keep warm.
Add all the ingredients for the sauce to a small bowl and mix together. Cook the noodles according to the instructions on the packet. Add the noodles to the sauce ingredients and mix through to coat all the noodles. Spoon into serving bowls, slice the chicken and place on the noodles. Serve immediately.
1,5kg lamb shoulder or leg, cut into 2cm cubes vegetable oil 10 whole cardamom pods 15ml mustard seeds 2 bay leaves 6 whole cloves 10 black peppercorns 1 stick cinnamon 2 onions, finely chopped 8 cloves of garlic, minced 5ml ground coriander 10ml ground cumin 20ml paprika 15ml ground ginger 5ml crushed dried chillies 5ml salt 2 red chillies, chopped 120ml yoghurt 2,5ml garam masala
Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil. Brown the meat in batches and set aside in a bowl. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute. Add the onion and fry for about 5 minutes. Add the garlic and fry for another minute. Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so. Add the meat and stir through to cover with the spices. Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split. Pour in 375ml of water and bring the curry to a boil. Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently. Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick. Sprinkle over the garam masala, mix through and serve with fragrant rice.
Pomodoro is a simple tomato sauce that is smooth, thick and concentrated. Cook it in a wide sauté pan as it will help the moisture from the tomato to evaporate. Pomodoro can be served with pasta and chicken and may be kept in the refrigerator for one week.
1 onion, chopped 2 cloves of garlic, minced 2 x 400g cans chopped tomato 30ml sugar 2 x 500g packs of gnocchi a handful of basil parmesan cheese
Set a large, wide sauté pan over medium-low heat and add 45ml of vegetable oil to it. Add the onion and garlic to the saucepan and gently cook for about 10 minutes, stirring every now and then. Add the tomato to a liquidiser and blitz until smooth. Pour the tomato into the saucepan and add the sugar. Stir through. Simmer the sauce on a medium-low heat for 10 minutes. You want the liquid from the sauce to evaporate so that you are left with a thick, concentrated tomato sauce. Cook the gnocchi according to the packet instructions. Drain and add it to the sauce. Tear up the basil leaves, stir it through and remove the saucepan from the heat. Serve the gnocchi with freshly grated parmesan cheese.
1,5kg lamb ribs 15ml dried origanum 10ml ground cumin grated zest of 1 lemon 2,5ml salt 30ml olive oil
Yoghurt Sauce: 250ml yoghurt 100g feta cheese, finely crumbled a handful of mint leaves, chopped 2 cloves of garlic, minced 2,5ml salt
Preheat your oven to 160℃. Add the origanum, cumin, lemon zest, salt and olive oil to a small bowl and mix together. Cut the ribs into individual pieces. Rub the spice mixture over the ribs and space evenly in a baking tray. Cook in the oven for 90 minutes.
For the yoghurt sauce: Mix the ingredients together and stand for at least an hour to allow the flavours to develop.
300g dried spaghetti 1kg clams, washed 60ml white wine 45ml olive oil 45ml butter 250g porcini mushrooms, sliced 1 onion, finely chopped 4 cloves of garlic, minced 10ml dried oregano 2 x 400g tins chopped tomatoes a large handful of parsley, chopped
Bring 5 litres of water to the boil in a large saucepan with 30ml (8 teaspoons) salt. Add the spaghetti to the pot of boiling water and cook for 9 minutes. Heat another large saucepan over a high heat. Add the clams and the wine, cover with a lid and cook over a high heat until the clams have opened. This should not take longer than 8-10 minutes. Discard any clams that stay closed. Drain the clams and set aside. Place a large frying pan over medium-high heat and add the olive oil and butter to it. Add the sliced porcini and cook for 3 minutes, stirring occasionally. Add the onion, garlic and oregano and cook for another 3 minutes or so. Now add the tomatoes as well as the clams and simmer gently for 5 minutes. Drain the cooked spaghetti and add it to the sauce. Sprinkle the parsley over and stir through. Serve immediately.
Preheat your oven to 170℃ and spray a 24cm loose-bottom cake tin with cooking spray. Place one sheet of phyllo pastry in the cake tin and gently press it into the bottom and sides of the tin. Brush the pastry with the melted butter. Repeat the routine with the remaining 6 sheets of pastry, brushing each with butter and rotating the phyllo sheets slightly so that the corners are staggered. Leave the overhang. Crumble the feta into a mixing bowl and add the ricotta. Mix through. Add the milk, olive oil and dill and season with ground black pepper. Add the eggs to a small bowl, whisk together and pour over the cheese mixture. Stir the mixture really well until thoroughly mixed through. Spoon the cheese mixture into the prepared baking tin and spread it out evenly. Turn the pastry overhang in over the filling so that you have an uncovered area of about 5 cm in the centre. Cut the sheets with scissors if they are too long!! The pastry will be doubled over in places in an irregular way but that is how it is supposed to be – we are in Greece after all!! Brush the top of the pastry with melted butter and bake in the oven for 40 minutes. Cool the pie for about 10 minutes before slicing it. Serve warm or at room temperature.
45ml olive oil 1kg ground beef/mutton 1 onion, diced 3 cloves of garlic, minced 30ml tomato paste 2 tomatoes, chopped 5ml origanum 10ml salt 200ml white wine 62ml basmati rice a handful of parsley 500g puff pastry, store bought 100g feta cheese, crumbled 1 eg + 15ml water, whisked together
Add the olive oil to a saucepan set over medium-high heat. Fry the meat in batches until well browned. Set aside. Lower the heat, add the onion and cook until soft. Add the garlic and tomato paste and stir-fry for one minute. Add the chopped tomato, origanum and salt and cook for another 2-3 minutes. Pour in the wine and simmer until it has reduced by half. Add 200ml water and cook the meat on a low simmer for 40 minutes. Take the saucepan from the heat, stir in the rice and parsley and set aside to cool to room temperature. Taste and adjust seasoning. Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Roll the pastry thinner and line the bottom and sides of the baking tin. Spoon the cooled meat into the pastry shell. Sprinkle the crumbled feta over the filling. Cut a pastry round to fit the top of the pie, brush the edges with water and place on top of the filling to form a lid. Seal the pastry around the edges by scrunching it together and brush all over with the egg wash. Make a cross slit in the centre of the pastry lid and bake in the oven for 1 hour. Stand the pie for 15 minutes before slicing to serve.