500g chicken, ground 1 egg 10ml oregano, chopped 3 cloves of garlic, minced a good handful of parsley, chopped 60ml + 250ml breadcrumbs 2,5ml salt
Sauce: 45ml olive oil 45ml butter 2 cloves of garlic, minced 125ml white wine 60ml lemon juice (about 2 lemons) grated rind of 1 lemon 60ml capers
Add the ground chicken, egg, oregano, garlic, parsley and 60ml breadcrumbs to a bowl and mix together. Sprinkle over the salt, a few grindings of pepper and 15ml olive oil. Mix again. Add the 250ml breadcrumbs to a shallow dish. Now scoop up about 20ml ov the chicken mixture, shape it into a ball and coat it in breadcrumbs. Keep going until you have no chicken left. Set a large pan over medium heat and pour in enough vegetable oil to coat the bottom. Wait for the oil to heat up and then add the chicken balls. Space them so that they do not touch and crowd each other. Do more than one batch if necessary. Cook for about 3 minutes, turn them over and cook another 3 minutes. Remove from the pan and set aside. For the sauce: Add the 45ml olive oil and butter to the same pan, set over medium heat. Add the garlic and stir-fry for 1 minute. Pour in the white wine, lemon juice, lemon zest and capers. Season with salt and bring to a simmer. Add the meatballs to the sauce and cover the pan with a lid. Cook for 10 minutes. Serve immediately.
125ml warm milk 5ml instant yeast 625ml flour 45ml sugar 5ml salt 95ml boiling water 30ml butter, room temperature 155ml pesto 30ml milk
Pour the milk into a bowl, sprinkle over the yeast, stir and set aside for 10 minutes. Add the flour, sugar and salt to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on a low speed and drizzle in the boiling water. Mix on medium speed for 2-3 minutes. Add the yeast mixture and mix on medium speed for another 3 minutes. Add the butter a little at a time with the machine running. Mix/knead for 10 minutes. Lightly oil a clean bowl, place the dough in it, cover with plastic wrap and stand in a warm place for one hour. Take the dough from the bowl and place it on a work surface. Gently fold the dough until deflated. Divide into 5 even portions and roll each into a ball. Cover lightly with plastic wrap and rest on the work surface for 10 minutes. Grease a 22cm loose-bottom cake tin with butter and line the base with baking paper. Set aside. Lightly flour a work surface and roll a dough ball into a 20cm long rectangle. Cut the bottom half into thin strips. (see Photograph beneath) Spoon 45ml pesto on the half that isn’t cut and spread it out evenly. Fold a 1cm edge on the sides, over the pesto and roll that section into a log. Roll over the part that are cut into strips. Repeat this process with the other 4 dough portions. Place the logs on the outside perimeter of the prepared cake tin. Cover with plastic wrap and proof in a warm area for 1 hour. Preheat your oven to 170℃. Brush the bread with milk and bake for 25 minutes. Remove from the oven, stand for 10 minutes and remove from the baking tin. Cool on a wire rack. The bread is easily broken into portions and is delicious served slightly warm.
Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Place a saucepan on medium-high heat and add a dash of vegetable oil. Add the onion and cook until translucent. Add the garlic and sweet pepper and cook while stirring occasionally until the peppers are softened. Add the minced beef, tomato purée and Worcestershire sauce, season with salt and pepper and turn up the heat. Break the mince up with the back of a wooden spoon and cook until there is no liquid left.
For the salsa: Add the diced tomato, spring onions and coriander to a bowl. Season with salt and pepper. Set aside.
To assemble: Lay the tortilla wraps on a chopping board and trim the left and right edges so that they are square. Spoon some of the mince mixture on the curved edge closest to you. Spoon some salsa on the mince and scatter with grated cheese. Roll the tortilla into a fairly tight cylinder. Repeat with the other ingredients.
Slice each tortilla roll into 3 equal rolls. Pack the rolls cut side up, in the cake tin. Start on the outer edges and work towards the centre. Sprinkle the remaining 150g cheese over the rolls. Bake in the oven for 30 minutes. Remove the outer ring of the cake tin and serve immediately.
200g self-raising flour 170g greek yoghurt Filling: 50g baby spinach 50g feta cheese, crumbed 30ml cream cheese, room temperature 1 clove of garlic, minced a few grindings of black pepper 40ml frozen peas, defrosted a handful of mint leaves, chopped
Add the flour and yoghurt to a mixing bowl and bring together. Knead the dough by hand for 5 minutes – you want a soft, bouncy dough. (Add more flour if you have to, but the dough becomes less sticky as you knead it). Cover with plastic wrap and set aside. Place the spinach in a bowl and pour boiling water over. Stand for 1 minutes, drain and squeeze the spinach as dry as you can get it, in a tea towel. Chop it up and add it to a bowl. Add the feta, cream cheese, garlic, pepper, peas and mint and mix together. Unwrap the dough and divide it into 4 equal portions. Make a ball from each portion and then press it into a circle with your fingers. Spoon a tablespoon full of filling in the centre and then bring in the edges and seal by squeezing it together. Turn the filled disc over and flatten out with your fingers until about 1,5cm thick. Set aside and repeat the process with the rest of the dough and filling. Place a non-stick pan on medium-low heat and add a small knob of butter. Place the flatbreads in the pan and cook for 4-5 minutes PER SIDE. Serve warm.
Add the mayonnaise and 10ml smoked paprika to a small bowl and mix through. Set aside. Add the other 10ml smoked paprika, chilli flakes and salt to another bowl and mix together. Brush the cooked corn with the mayonnaise mixture, sprinkle over the spice rub and roll the corn in the grated parmesan. Cut the lemons into quarters and serve with the corn.
Chop the parsley, coriander, chives and grated lemon rind together until very fine and spoon into a shallow dish. Add the grated parmesan to another shallow dish. Melt the butter and brush it all over the cooked corn. Roll the corn in the herbs and then in the parmesan. Serve immediately.
1kg brisket, fat on 2 onions, chopped 5 cloves of garlic, minced 2 carrots, chopped 1 x 400g tin of diced tomatoes 240g tomato purée 60ml Worcestershire sauce 60ml apple cider vinegar 20ml wholegrain mustard 30ml brown sugar 10ml smoked paprika store bought gnocchi
Preheat your oven to 160℃. Add the onion, garlic, carrot and tinned tomato to a food processor and blitz until it is a thick saucy mixture. Pour in the tomato purée, Worcestershire sauce, vinegar, sugar and paprika and blitz again. Add 5ml salt and stir through. Decant the sauce into an ovenproof saucepan. Place the brisket on top of the sauce and then spoon enough of the mixture over to cover the meat. Place a lid on the saucepan and bake in the oven for 4 hours. Remove the brisket from the oven, take off the lid and leave to cool for 15 minutes or so. Pull the meat and fat apart with two forks and add it to a saucepan.
Cook your gnocchi according to packet instructions. Place the saucepan with the meat over a low heat, add the gnocchi and stir through. Serve warm with gremolata.
Trim the crusts from each slice of bread and then roll each flat with a rolling pin. Add 45ml butter to a heatproof bowl and melt/soften it in the microwave oven. Add the brown sugar and 5ml cinnamon and mix together. You are looking for a spreadable consistency. Spread each slice of bread with a thin layer of the sugar mixture. Roll the slices up in a tight roll. Add the eggs and milk with a pinch of salt to a shallow bowl and whisk together. Add the granulated sugar and other 5ml cinnamon to another shallow bowl and mix through. Place a non-stick pan on medium heat and add the remaining 45ml butter. Now dip one of the bread rolls in the egg mixture and place in the warm pan. Repeat with the rest. Fry until golden, turn until browned all over. Remove the rolls from the pan and roll each in the cinnamon sugar while warm. Serve with a good cup of coffee.
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.
2 aubergines olive oil 250g cherry tomatoes 1 red onion, chopped 3 cloves of garlic, minced 2 x 400g tins of chopped tomato 15ml fresh thyme, chopped 300g orzo 100g parmesan cheese, grated a handful of fresh basil 1 Burrata
Preheat your oven to 200℃ and line a baking sheet with baking paper. Slice the aubergine into discs, spread them out on the prepared baking sheet and generously drizzle with olive oil. Scatter the cherry tomatoes over the aubergine and bake for 30 minutes. Place a saucepan on medium-high heat and add some olive oil. Fry the onion and garlic until soft. Add the chopped tomato and thyme and season with salt and pepper. Simmer for 15 minutes while stirring occasionally. Cook the orzo according to packet instructions. Drain the orzo and add it to the tomato sauce. Add the grated parmesan and stir through. Spoon the orzo into a serving dish and top with the aubergine, roasted tomato and burrata. Serve with fresh basil leaves scattered on top.
These roll-ups are the kind of food we graze on in summer. Pack a huge platter full of them, mix an exotic cocktail and sit back and relax.
4 tortilla wraps 250g cream cheese 190ml pickled sweet peppers, chopped 500ml grated cheddar cheese 625ml finely shredded chicken meat (leftovers are perfect!) a small bunch of chives, chopped salt and pepper
Add the cream cheese, pickled peppers, cheddar, chicken and chives to a mixing bowl and mix together. Divide the mixture between the four wraps and evenly spread it right to the ends so that it is completely and evenly covered. Roll the wrap as tight and evenly as you can and slice into discs. Arrange on a platter to serve.