RECIPES FOR THE YEAR OF 2011
MONTH OF JANUARY :SPAGHETTI MARINARA
A quick and easy pasta dish that's simply delish.
INGREDIENTS
1/3 quantity tomato sugo
400g spaghetti or fettuccine
1 tablespoon olive oil
2 garlic cloves, finely chopped
500g marinara mix
¼ cup chopped parsley, to serve
METHOD
Heat tomato sugo gently in a medium saucepan. Cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain thoroughly, return to saucepan and cover to keep warm.Heat oil in a frying pan on medium. Panfry garlic and marinara mix for 3-5 minutes, until cooked through. Stir in tomato sugo and season to taste. Toss through cooked spaghetti and reheat gently. Serve sprinkled with parsley.Tip: experiment with whatever seafood is available, such as fresh green shelled prawns, calamari rings, white fish pieces or scallops.
MONTH OF FEBRUARY: RABBIT STEW RECIPE (STUFFAT TAL-FENEK)
INGREDIENTS
1 rabbit, 1.5 – 2kg
Marinade
350ml red wine
3 fresh bay leaves
4 cloves garlic, peeled
SAUCE
1 brown onion, finely diced
2 cloves garlic, finely diced
3 fresh bay leaves
3 tbsp. Maltese tomato paste
1.5 litres tomato purée
1 cup water
80ml extra virgin olive oil
Peeled potatoes, cut into chunks
Preparation
Combine marinade ingredients in a large bowl.Remove rabbit kidneys and liver and chop rabbit into 12 pieces. Remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times. Strain rabbit, reserving liquid and discarding garlic and bay leaves. Sauce Preheat oven to 150oC. Heat oil in a heavy based over medium heat
and gently brown meat on all sides, seasoning with salt and pepper. Cook until well-sealed and golden. Remove from pan and set
aside. Fry onions and garlic to release flavor, then add tomato paste, reserved red wine and cook for a minute. Add tomato purée
and water and mix well. Return rabbit to the pan, add bay leaves and potatoes. Cover with lid and bake for 2 ½ - 3 hours.
Then serve out some sauce on their plates with pasta of your choice we prefer Spaghetti and off they go once they start eating
the Rabbit stew there will be nothing left of it at the end of the night.
MONTH OF MARCH :RISSOLE, BACON AND TOMATO CASSEROLE
INGREDIENTS
600g beef mince
1 small brown onion (80g), chopped finely
1 egg
½ cup (100g) white long-grain rice
¼ cup (15g) stale breadcrumbs
2 teaspoons Worcestershire sauce
4 Rindless bacon rashers (260g), chopped finely
400g can diced tomatoes
½ cup (125ml) beef stock
2 tablespoons tomato paste
½ cup coarsely chopped fresh basil
METHOD
Preheat oven to 200°C/180°C fan-forced. Combine mince, onion, egg, rice, breadcrumbs and sauce in large bowl. Shape mixture into 12 rissoles; place into deep 2-litre (8-cup) ovenproof dish. Sprinkle bacon over rissoles; pour over combined tomatoes, stock and paste. Bake casserole, covered, 1 hour or until rissoles are cooked through and rice is tender. Stir in basil before serving.
MONTH OF APRIL : PORK RIBS AND RADICCHIO SALAD WITH LEMON ANCHOVY DRESSING
INGREDIENTS
8 cups water
1⁄3 heaped cup cooking (kosher) salt
1⁄3 cup sugar
1½ tablespoons cracked black pepper
1½ tablespoons ground fennel
4 bay leaves
1 garlic bulb, halved horizontally
2 slabs (1kg each) pork back ribs, with skin on
Radicchio salad
2 heads radicchio, coarsely chopped
250g grilled sweet potato (available at deli counters)
375g green beans, topped and blanched lemon anchovy dressing
4 anchovy fillets, drained
2 large cloves garlic, finely chopped
1/3 cup (80ml) fresh lemon juice
½ cup (125ml) extra-virgin olive oil, plus extra for brushing
2 tablespoons chopped flat-leaf parsley
METHOD
In a pan, combine 2 cups water, salt, sugar, pepper, fennel, bay leaves and the halved garlic bulb to make a brine. Bring mixture to a simmer, stirring until sugar dissolves. Arrange the ribs in a roasting dish, pour over brine, then add the remaining 6 cups water. Cover and refrigerate overnight. Preheat oven to 160°C (140°C fan). Drain pork ribs and pat dry. Arrange them, without overlapping, on a rimmed baking sheet and cover with foil. Roast for 2 hours, or until meat is tender. To make dressing, mash the anchovies and garlic in a large bowl, then stir in lemon juice. Add ½ cup oil and parsley, and season with salt and pepper. Preheat barbecue to moderately hot and brush the grate with oil. Grill pork ribs for 15 minutes, or until well-browned and crisp, turning once. Transfer to a cutting board and slice between the ribs. To make radicchio salad, combine radicchio, sweet potato and green beans in a large bowl, then toss with just enough of the dressing to coat the vegetables. Arrange salad on a platter, top with pork ribs and drizzle with remaining dressing.
MONTH OF MAY :Chicken And Vegetable Soup .
INGREDIENTS
1kg chicken bones
4L water
2 brown onions, peeled quartered
2 carrots, halved
1 turnip, cut into chunks
2 stalks celery, including tops, cut into 2cm lengths
1 teaspoon salt
1 teaspoon black peppercorns
4 sprigs parsley
2 bay leaves, fresh or dried
1 cup cooked soup pasta
1/4 cup chopped parsley
METHOD
Place chicken bones in a large, heavy-based saucepan or soup pot and cover with water. Add onion, carrots, turnip, celery, salt, peppercorns, parsley
and bay leaves.Cover and bring to boil on high. Reduce heat slightly and simmer rapidly for 30 minutes, removing any scum that rises to surface with a slotted spoon.
Reduce heat to low and cook gently for 2 hours. Season to taste. Strain stock through a fine sieve and cool. If time permits, chill overnight,
then remove any fat solids from surface. Reheat stock in a saucepan on medium. Stir through pasta and parsley before serving.
Tip: Keeps well in fridge for a week or freeze in 1-2 cup portions for later use.
MONTH OF JUNE : BEEF AND ONION CASSEROLE
INGREDIENTS
1kg beef chuck steak, cut into 2cm dice
1/3 cup (50g) plain flour
2 tablespoons olive oil
2 small brown onions (160g), chopped coarsely
2 cloves garlic, crushed
150g button mushrooms, quartered
1 cup (250ml) dry red wine
400g can crushed tomatoes
2 cups (500ml) beef stock
2 tablespoons tomato paste
METHOD
Coat beef in flour, shake away excess. Heat half the oil in large saucepan; cook beef, in batches, until browned all over. Heat remaining oil in same pan; cook onion, garlic and mushrooms, stirring, until onion softens.
Return beef to pan with wine, undrained tomatoes, stock and paste; bring to the boil. Reduce heat; simmer, covered, 40 minutes. Uncover; simmer about 40 minutes or until meat is tender and sauce thickens slightly, stirring occasionally
MONTH OF JULY : ROAST LAMB AND BABY VEGIES WITH LEMON & THYME
INGREDIENTS
1.5kg easy carve leg of lamb
6 tablespoons olive oil
1 tablespoon thyme leaves
Grated rind and juice of 2 lemons
2 bunches baby carrots peeled and washed
2 bunches whole baby spring onions, tails left on 3cm
1 bunch baby beetroot, scrubbed and halved
12 baby chat potatoes, halved
extra oil and lemon juice for basting
fresh thyme leaves and lemon rind to garnish
METHOD
Preheat the oven to 180°C. Mix olive oil, thyme, rind and lemon juice. Season and spoon half the mixture over the lamb and toss the other half through the vegetables. Set vegies aside. Place lamb into a roasting dish and bake for 45 minutes before adding the tossed vegetables and cooking for a further 45 minutes (medium doneness). Baste the lamb during the cooking time with little oil and lemon juice. Rest the lamb under foil in a warm place for 10-15 minutes. To serve, slice the lamb and serve with vegetables, scattered with fresh thyme leaves and lemon rind.
MONTH OF AUGUST : PAN-FRIED JOHN DORY WITH CAPER & PARSLEY BUTTER
INGREDIENTS
1 cup plain flour
Sea salt
Freshly ground black pepper
200g Salted butter
800g John Dory fillet (can be substituted with King George whiting or snapper)
½ bunch flat parsley, leaves picked and chopped
2 lemons, juiced
60g baby salted capers, rinsed and drained
METHOD
Combine the flour, salt and pepper in a bowl.
Melt 60g of the butter in a saucepan over low heat and skim off the clarified butter from the top; set aside.
Heat a frying pan over medium high heat and add the clarified butter.
Dust the fish in the flour and shake off excess. Cook fish, presentation side down, for 2 minutes each side.
Remove from pan and set aside in a warm place, loosely covered with foil.
Wipe out pan with paper towel and return pan to a high heat; add remaining cold butter. Once butter starts to brown, add the parsley and capers.
Continue cooking for a further 1-2 minutes to darken slightly.
Stir in lemon juice and allow the butter to foam. Place fish onto serving plate and spoon sauce over the top. Serve immediately with salad.
MONTH OF SEPTEMBER-BROCCOLI TUNA BEAN SALAD
Serves 4
INGREDIENTS
500g frozen or Fresh Broccoli Florets
400g Butter Beans, drained
10 cherry tomatoes
185g can Tuna in spring water, drained
1/2 cup chopped fresh parsley
Freshly ground black pepper to taste
2 tablespoons prepared low fat Italian dressing
INSTRUCTIONS
1. Cook frozen or Fresh Broccoli in boiling water for 3 minutes, drain then rinse in cold water. Drain again and allow cooling.
2. Place broccoli, drained Butter Beans, tomatoes, drained Tuna and parsley into a serving dish. Sprinkle with black pepper. Add dressing and gently toss the salad until well combined.