4 bulbs fennel. Young outer leaves.
Remove leaves and boil for about 10 minutes till tender.
Chop up the fennel hearts and small onion and fry in 10 gm butter for a few minutes till tender.
20 gm butter
150 gm Prosciutto
200 gm Ricotta Cheese
2 egg yolks
30 gm parmigiano cheese
Chop up prosciutto and mix with cheese and egg yolks. Mix in the fennel and onion and add salt and pepper as per taste. Spoon into fennel leaves, sprinkle with more cheese and dot with remaining 10gm butter flakes and a drizzle of olive oil. Bake in 180 degree oven till slightly brown roasted.
1 fennel bulb
1 large Granny Smith Apple, peeled and cored
2 large Oranges, Squeeze one, segment the other
70 grams of Arugula
3 tablespoons of toasted pine nuts (toast in a dry pan, but do not burn)
2 small or 1 medium Shallot, finely chopped
2 tablespoons white wine vinegar
1 cup Olive Oil
S and P to taste
Combine chopped shallots, vinegar, oil, juice of one orange salt and pepper in a jar, close tightly and shake vigorously.
Using a mandolin set to quite a thin setting, slice fennel and apple.
Combine everything, mix, let sit for a few minutes, (but not so long that it wilts!!) and eat.
-Slice, deseed and peel the pumpkin. The Sicilians slice it very thinly, but I did slightly chunkier pieces – about half an inch across. You could also dice it if you wanted, I’m sure. -Add a couple of tablespoons of olive oil to a pan and fry the pumpkin in batches. -Put each finished batch onto a plate and season the layers as you do so. -When the pumpkin has all been fried, slice a garlic clove and fry briefly before adding balsamic vinegar and sugar to the pan and reducing down. I used a ratio of 2 parts vinegar to one of sugar, but it’s up to you as to how agro or dolce you want it. -Pour the agrodolce over the pumpkin and chill before serving (with a sprig of mint to be really traditional).
- 150ml hand-hot Milk
- 2 tsp caster sugar
- 2 tsp dried active Yeast
- 450g plain flour plus extra for rolling out
- 2 tsp Salt, 1 tbsp Nigella seeds
- 1 tsp Baking powder
- 2 tbsp olive oil, plus a little extra
- 150ml natural Yogurt
- 25g butter
- 1 large Egg, lightly beaten
1. Dissolve yeast in warmed milk and let sit 5 – 10 minutes until frothy and doubled in size.
2. Add sugar, salt, nigella seeds and baking soda to the sieved flour and stir to incorporate well.
3. Add oil and yogurt to flour mixture.
3. Add yeast/milk mixture and knead gently for around 10 minutes to form a soft dough (note – dough will be quite sticky)
4. Place the dough in a large bowl which has been lightly greased with the olive oil. Cover the dough and leave to rest in warm place for 3-4 hours. The dough should double in volume.
5. Place a griddle pan over a hot heat and heat up.
6. Knead dough for a couple of minutes and divide into 12 equal parts or fewer or more, depending on the size of naan you wold like.
7. Roll each piece into classic oval shape (approx 1/4 inch thick). Dough is sticky, so use flour generously when rolling.
8. Wet your hands, pat the rolled out naan gently between both hands before placing on the stone. Cook for about 2 minutes to cook, turning once.
9. Add a dot of butter or ghee to Naan when it is still hot.
10. Keep in a towel lined basket, so they stay soft and warm.
Why not try adding chopped garlic for garlic naan or sultanas and almonds for Peshawari naan for a change?
1000 grams potatoes, peeled and cooked to tender, and sliced big chunks (* cook them this way)
4 tbl Green onions
5 tbl apple vinegar
1 tbl mustard
10 tbl olive oil
1 med onion diced
4 long slices of Speck or Pancetta
1 tbl chopped parsley
Prepare the vinaigrette. Place the speck in a pan and cook until crispy and set aside then toss in the onions cook until slightly tender using the fat from the speck. Add the mustard, vinegar, mustard, oil, salt and pepper, and cook for about 3 minutes, Put in a big bowl and toss in the hot potatoes, green onions, speck, and parsley, Squeeze one lime or two depending on the size, Toss and serve.
As possibly the only Irish person on here (surely not) I HAVE to post something potatoey!!! When my mother used to be a market researcher she would drive around the Cork countryside interviewing people for her surveys (this would have been the 50s) and this one time was invited for lunch. They put newspaper on the table, tipped out a steaming pot of potatoes in their skins, which with a plate of butter, some salt and a big glass of milk was lunch. Nigel Slater eat your heart out!.
3 large potatoes, peeled and sliced 1/4 cup white wine
7 slices of bacon/pancetta 2 tblsp creme fraiche
1 tblsp butter 8 oz./250 g Raclette
1 large onion sliced 4 cloves garlic minced
sea salt and ground black pepper
Boil potato slices until tender, approx. 20 minutes. Drain and then dry in pot for 2 minutes. Grease a round oven proof pan and preheat oven to 425 F/220 C. Stirfry bacon/pancetta for 5 minutes. Set bacon aside, pour off fat and add onion slices, minced garlic and butter to pan. When translucent, about 5 minutes, add back the bacon and then the wine. Simmer until wine mostly evaporated. Take off the heat. Place half the potatoes into the oven proof pan, then spread half the bacon and onion mixture. Now add the remaining potatoes and season with a couple of pinches of sea salt and cracked black pepper. Spread the creme fraiche over the potatoes and top with remaining bacon mixture. Slice the Raclette and layer over the top. Bake for approximately 15 minutes or until golden brown and bubbly. Serve piping hot.
The recipe is a bit complicated, but first i peeled and boiled 4 medium potatoes in salted water and mashed them dry, mixed with flour until I had a consistency I thought would hold together and rolled the “dough” out with a rolling pin. Then closed them up over the stuffing and fried in olive oil below smoking point for 3 minutes.
The stuffing is one sausage, un-cased and “pulled” hehe, sauteed with a small chili pepper 2 tbsp of diced red onions and a diced piece of pancetta cut about 5mm thick and when cooked I used my hand blender to make a puree’ . the hard boiled egg was cut into sixths and placed on top of the puree.