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Italian Streetfood – Flat Bread, Garlic & Chilli Prawns, Arancini, Chicken Wings

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You Cooked:

  • Flat bread
  • Garlic and chilli prawns
  • Goats cheese and basil Arancini
  • Spicy Italian Chicken Wings
  • Mushroom Risotto (demo)

Flat Bread


  • – 250g/9oz strong white flour, plus extra for dusting
  • – 1 x 7g sachet instant yeast
  • – 1 tsp salt
  • – 160ml/5½fl oz water
  • – 2 tsp olive oil, plus extra for kneading


  1. In a bowl, mix together the flour, yeast, and salt. Add 120ml/4fl oz of the water and 1½ teaspoons of oil. Using your fingers mix the ingredients together. Gradually add the remaining water and oil until all the flour has come away from the sides and you have a soft dough. (You may not need all the water; the dough should be soft and not sticky.)
  3. Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded. Once a smooth dough is achieved, place it into a clean, oiled bowl. Cover and leave to prove until doubled in size.
  5. Preheat the oven to 250C/475F/Gas 9 and place a clean baking tray or baking stone on the middle shelf. 
  6. 4. When the dough has doubled in size, tip it out onto a work surface dusted with flour. Knock the dough back by folding it inwards over and over again until all the air is knocked out. Split the dough into 4-6 equally sized balls. Roll each ball into an oval shape 3-5mm thick.
  8. Remove the hot tray from the oven, dust with flour and place the pitta breads on it. You may have to cook them in batches.
  10. Bake for 5-10 minutes, or until they just start to colour. Remove them from the oven and cover with a clean cloth until they are cool.

Garlic & Chilli Prawns

Ingredients – serves 2

  • 8 large raw shell-on king prawns , from sustainable sources
  • 3 cloves of garlic finely chopped
  • 1 fresh red chilli (de seeded)
  • a few sprigs of fresh flat-leaf parsley finely chopped
  • 50 ml olive oil , ideally Spanish
  • ½ teaspoon smoked paprika
  • 1 lemon


  1. Prepare the prawns as necessary, we used frozen ones form the fishmongers.
  3. Heat the oil in a frying pan over a medium-high heat, add the garlic and chilli and fry for 30 seconds to flavour the oil, then stirring in the paprika.
  5. Add the prawns and fry for 2 minutes on each side, or until cooked through, add most of the parsley when you turn the prawns.
  7. Squeeze half the lemon juice into the dish, then remove from the heat and sprinkle over the remaining parsley with a pinch of sea salt.
  9. Serve with lemon wedges.

Goats Cheese and Basil Arancini

Ingredients – serves 2

  • 60g goat’s cheese
  • 50g butter 
  • 150gg Risotto rice (Arborio) 75g per person
  • 100ml white wine
  • 300ml veg stock
  • 40g (handful) basil finely sliced
  • 1 shallot finely diced
  • 1 stick celery finely diced
  • 1 clove garlic finely diced

For the Pane Mix:

  • 2 Eggs Beaten
  • 100g of Flour
  • 300g of Breadcrumbs

Method – Risotto

  1. Heat butter in a pan large as the butter starts to foam add the onion, celery, garlic and a handful of rice. Cook for 2/3 minutes then add the remaining rice. Then add wine and cook until all liquid has gone
  3. Turn to a low heat and add the stock a ladle at a time, repeat until all the liquid is absorbed.
  5. Add goats’ cheese and remaining butter, take off heat and add basil. Leave to cool ready to make the arancini.

Method Arancini

  1. Scoop about ¼ cup risotto into your hands and form into a patty about 2½” in diameter.
  3. Coat risotto balls in flour, egg and breadcrumbs in that order. Heat oil in a pan to a depth of about 5cm / 2in and lightly fry, turning the arancini fairly frequently.
  4. Deep-fry until golden – approx. 15 to 20 minutes.

Spicy Italian Chicken Wings

Ingredients – serves 4


  • 16 chicken wings (4 per person)
  • 3 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 2 cloves of minced garlic
  • pinch of black pepper and cayenne pepper

Parmesan Garlic Butter Sauce:

  • 2 tablespoon melted butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped parsley
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon garlic powder
  • Preheat the oven to 400 degrees.
  • Remove from the marinade.
  • Place the wings on a parchment-lined deep baking sheet in a 400-degree hot oven then spray them with cooking oil.
  • Bake turning often till crispy.
  • I cooked them for around 1 hour and 30 minutes.
  • After wings are completely cooked and crispy looking, immediately brush with sauce below:

Parmesan Garlic Butter Dipping Sauce:

  • 2 tbs melted butter
  • 1 tbs extra virgin olive oil
  • 1 tbs chopped parsley
  • 1 tbs parmesan cheese
  • 1/2 teaspoon garlic powder

Method – marinade

  • Toss wings in the marinade mix to coat, cover for at least three hours or overnight.


  1. Preheat oven to 200*C
  3. Remove Wings from Marinade.
  5. Drizzle or brush sauce garlic over hot crispy wings and serve
  7. Cook in the oven for 45 mins

Mushroom Risotto (demo)

Ingredients – serves 2

  • 250 g of wild mushrooms
  • Olive or vegetable oil
  • 1 vegetable stock melt
  • 1 finely chopped onion
  • 2 cloves of garlic chopped
  • 300 g risotto rice
  • 175 ml dry white wine
  • 40 g butter
  • chopped herbs
  • 50 g grated parmesan cheese


  • Make 500 g of vegetable stock using the stock melt.
  • Pan-fry the onion with garlic for 5 minutes until glossy and see-through.
  • Add rice and toast for another 5 minutes.
  • Add wine and cook for 3 minutes.
  • Slowly start adding the stock ladle by ladle, never let it dry out. Start seasoning and tasting the rice now as well, that’s very important because we want every rice grain to taste great, not only be coated in seasoning.
  • After 15 minutes turn the heat off and rest for 5 minutes.
  • Put back on heat, add butter and parmesan, the rest of your stock and bring to boil.
  • Cook for a minute or two until creamy and delicious.


  1. 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.
  3. 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.
  5. 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.
  7. 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.
  9. 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.

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