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- – Bruschetta gamberi all busara
- – Beetroot and goats cheese risotto, pine nuts
- – Charred baby gem salad with roasted cauliflower and pine nut
- – Arancini, with romanesco sauce
Sourdough King Prawn Brushetta – Gamberi alla busarra prawns
Ingredients – Serves 6
- 6xChunky slice of sourdough, toasted and rubbed with fresh garlic
- 3 tbsp of extra virgin olive oil
- 1 garlic clove, crushed and peeled
- 1kg prawns, medium-sized, deveined
- 3 cloves of garlic, crushed
- 1 small onion, golden, peeled and finely chopped
- 60ml of dry white wine
- 200g of sun blushed tomatoes, finely chopped
- 1 dried chilli, crushed
- fine sea salt
- freshly ground black pepper
- 1 handful of parsley leaves, minced
- Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
- Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
- Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
- Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.
- Serve on toasted sourdough rubbed with fresh garlic.
Beetroot and goats’ cheese risotto
Ingredients – Serves 4
- 500g/1lb 2oz cooked beetroot
- 1 litre/1¾ pints chicken or vegetable stock
- 2 tbsp olive oil
- 30g/1oz butter
- 1onion, finely chopped
- 2garlic cloves, finely chopped
- 300g/10½oz risotto rice
- 1 large sprig thyme
- 100ml/3½fl oz dry white wine
- small bunch fresh parsley, finely chopped
- small bunch fresh dill, finely chopped (optional)
- squeeze lemon juice (optional)
- salt and freshly ground black pepper
- Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander.
- Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.
- Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.
- Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.
- Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale.
Charred baby gem salad with roasted Romanesco green cauliflower and pomegranates
Ingredients – Serves 4
- 2x baby gem lettuce
- 1x small green cauliflower
- 1 small red onion, sliced
- Handful of sun blushed tomatoes
- Handful of toasted pine nuts
- 1x cucumber, sliced
- 1x lime, juice and zest
- 2tbsp of extra virgin olive oil
- 1tbsp of chopped parsley
- 1tbsp of chopped basil
- Pomegranate seeds to garnish
Place the baby gem on a roasting tray, splash with a little bit of oil, season and burn the edges with a blowtorch. Or you can dry roast it in a very hot pan for a minute on each side…
Toss the cauliflower, cut into florets, in a bowl with a bit of oil and season well.
Place on a roasting tray and bake in the oven 190C for 20 minutes, or until soft and charred around. Let cool down.
To assemble the salad, we simply place shredded gem leaves in a bowl with all the other ingredients, dress with extra virgin olive oil, lime, salt and pepper. Serve immediately.
Goats Cheese Arancini
We used leftover risotto, here is the risotto recipe – scale up accordingly, make extra and have these crispy balls the following day
Ingredients – serves 1 – scale up as you need
- 30g goat’s cheese
- 30g butter
- 75g Risotto rice (Arborio)
- 75ml white wine
- 150ml veg stock
- 20g parsley
- 1 shallot
- 1 stick celery
- 1 clove garlic
-Fine dice all veg as small as possible
-heat butter in a pan large enough to construct your dish in…as the butter starts to foam, cook the veg with not much colour and add rice, cook for 2 minutes
-Add wine and cook until all liquid has gone
-add half the stock and continue to cook until the rice nearly cooked on a low heat
– add the remaining stock and simmer
– add goats’ cheese, remaining butter and mushrooms back to the pan
– take off heat season and add chopped parsley
– serve with a shaving of Parmesan, pine nuts etc
Ingredients – Yields 3cups
- One 450g jar of roasted red peppers, drained
- ½ cup raw or roasted almonds (unsalted)
- ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- 2 medium-to-large cloves garlic, peeled and quartered
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt, to taste
- ¼ teaspoon cayenne pepper
- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a chunkier texture).
- Taste, and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately with toasted sourdough bread rubbed with raw garlic (as a funkier version of Pan con tomate), you could add chorizo or other toppings
- You could also use as a sauce for arancini and many other dishes
- Or store in a jar in the refrigerator for 4-5 days.
Italian lemon Posset
This is an Italian classic, and is great for a dinner party – as it can be made in the morning.
You could crush up biscuits of your choice and put in the bottom of the glass. A classic Italian version would be an amaretti and serve a glass of amaretto on the side!
Ingredients: Serves 3- 4 Depending on dish size
- · 300ml of double cream
- · 60g caster sugar
- · 1 juicy lemon
- 1. Squeeze the lemon
- 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
- 3. Take the pan off the heat and whisk in the lemon juice
- 4. Strain this into a jug and leave to cool for 20minutes.
- 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
- 6. Refrigerate for 6 hours minimum.
- Serve with fruit and edible flowers