MINESTRONE
POLLO A LA CACCIATORA
MEDANZANE PARMIGIANE
SPAGHETTI CARBONARA
Minestrone
POLLO A LA CACCIATORA
MEDANZANE PARMIGIANE
SPAGHETTI CARBONARA
Minestrone
Prep time 45minutes
Chicken stock 50ml
Onions 30gms
Garlic 2cloves
Cabbage 50gms
French beans 30gms
Carrot 60gms
Celery 10gms
Tomatoes 250gms
Salt to taste
Crushed peppercorns 6nos
Baked beans 10gms
Parmesan cheese 10gms
Olive oil 10ml
Mixed herbs 1gm
Parsley 5gms
Macroni 5gms
Method:
Fine chop onions, garlic and tomatoes. Fine dice rest of the vegetables. In a pan, heat up tomatoes, salt, when the moisture is released and the tomatoes become soft, add in stock and bring to boil. Simmer for about 20 minutes. Strain the liquid and press the tomatoes through the strainer to obtain the pulp. Heat oil, lightly sauté onions, garlic and vegetables. Add in the tomato liquid and macroni. Bring to boil and simmer for another 10 minutes. Add baked beans and herbs check seasoning and serve hot, garnish with parmesan cheese and parsley.
Tips:
You may substitute chicken stock with vegetable stock.
Olive oil is ideally suited for the dish.
Additional flavor may be obtained by using pancetta.
POLLO A LA CACCIATORA
Prep time 45 minutes
Olive oil 20ml
Onions/ shallots 100gms
Chicken legs 2nos
Tomatoes 600gms
Rosemary 2 sprigs
Sugar 2gms
Bay leaf 1 no
Garlic 3 cloves
Baked beans 50gms
White wine 30ml
Salt to taste
Crushed peppercorns 6nos
Stock 100ml
Capsicum 50gms
Method:
Debone chicken and cut into half, keep aside. Julienne onions and capsicum. Prepare tomato concasse. Heat oil, sauté garlic, add onions, chopped rosemary and stir for a minute. Add chicken dices, stir well. Sprinkle salt and pepper. Pour in wine; add concasse, stock, bay leaf and sugar. Cover with lid and let the chicken simmer for 10 minutes. Add baked beans and serve hot. Garnish with julienne of sauté capsicum.
Tips:
Baked beans are optional. Personally I like to make without them.
Use olive oil.
MEDANZANE PARMIGIANE
PREP TIME 1HOUR
Egg plant 1no
Olive oil 15ml
Mozzarella 50gms
Parmesan 20gms
FOR TOMATO SAUCE-
Olive oil 10ml
Onions 30gms
Garlic 3cloves
Tomatoes 250gms
Bay leaf 1
Sugar 2gms
Salt to taste
Peppercorns 6nos
Basil a sprig
Method:
Trim the egg plant and slice lengthwise into 5mm thick. Sprinkle salt and leave for about 30 minutes, squeeze out the juices, pat dry the brinjals in a towel. Shallow fry the slices for about 2 minutes each side until golden and tender. Remove and set aside. Blanch tomatoes, deskin and deseed. Chop the tomatoes. Heat oil in a pan add onions and garlic and fry gently until soft. Add tomatoes, bay leaf, cover and simmer for 20 minutes. Season with salt, sugar and crushed peppercorns. Add in torn basil. Preheat oven. Lay a third of the egg plant slices over the bottom of an ovenproof dish, cover with a third of the tomato sauce. Dot with a third of the mozzarella and parmesan over the sauce. Repeat with ingredients. So you have three layers in the dish. Bake for about 20 minutes, until bubbling and golden on top. Cool for 10 minutes. Demould and serve.
Tips:
Serve as a side dish or as a vegetable dish with salad and bread.
SPAGHETTI CARBONARA
Prep time 30minutes
Spaghetti 100gms
Bacon rashers 20gms
Egg 1no
Parmesan 20gms
Salt to taste
Peppercorns 10nos
(crushed)
Single cream 75ml
Olive oil 15ml
Method:
Trim and dice bacon. Shallow fry in a pan until crispy. Boil pasta in water. Drain, refresh and add a little oil. Heat oil, toss spaghetti for a few seconds. Lightly beat egg in a bowl, add in bacon, pour the mixture over the pasta and toss gently. Return the pan to a very low heat and stir spaghetti for 2 minutes until slightly thickened. Season with salt and pepper, serve immediately.
Tips:
Do not overcook pasta.
Do not over heat or eggs will coagulate.
This dish should be prepared just before serving.
