Tuesday, 23 February 2021

Cheese - Primo Sale

This is one of the easiest yet successful cheeses I have made.  I usually make two batches as 15 litres of fresh milk yield only 6 small size cheeses.  After 21 days of drying, the cheese will develop a delicate taste and so far I never managed to save one for any longer than this, as there is always someone who by mistake take a wedge!  Hopefully, I will get back to this post in a while to tell you about the 3 month old taste and texture! I am giving 3 cheese batch and I used 12cm cheese molds.  Do not throw away the whey as after this recipe I will post a recipe for Ricotta. Be precise with temperatures and brine mix.


7.5l Cow's Milk, preferably from Jersey Cow

110g plain yogurt

1gr rennet powder mixed with tbsp water

220g sea salt

1.4 liters water



  1. Put milk and yogurt in a large non corrosive pan and heat till temperature reach 38°C. Turn off heat
  2. Add rennet and mix with wooden spoon in slow circular moves. Cover and stand for 1 hour
  3. Cut the curds by making criss cross shapes using a knife, then using a whisk break the curds to small pieces
  4. Turn on heat again and heat the curds to 50°C stirring slowly. When temperature is reached, turn off heat.
  5. Divide curds between 3  12cm diameter cheese molds, and press curds down to extract whey.
  6. Place cheese in container , cover loosely with lid  and let it stand for 1 hour.
  7. Remove the cheese from mold, then put it back in mold upside down, so that both sides will have the same stencil shape.  Cover loosely and let it stand for another hour.
  8. Take 3 empty cheese molds and put them upside down in a clean bucket (or large high container), put the cheese in mold one on top of each empty mold (so that cheese will bi lifted from the bottom of the bucket)
  9. Boil 1.5litres water and pour in bucket (not over cheese but from the side). Cover the bucket with lid, and let it stand for 24 hours.  This is called  'Stewing'.
  10. Make brine by mixing 220g salt to 1.4litres of filtered water till all salt is dissolved.
  11. Remove cheese from molds and transfer to brine.  Stand cheese in brine for 3-4 hours)
  12. Remove cheese from brine, refrigerate on a wire rack, turning every other day.

You may eat the cheese after just 2 days, but if you wait even two weeks, the taste will mature nicely.  The cheese will develop a nice yellowish rind

Sunday, 4 October 2020

Sourdough Bagels

If you want bagels for the evening you have to start the process early in the morning.  With sourdough time is the key.  Do not rush especially during the proofing process.  The end result will be your reward.


For the sourdough starter

2 tbsp Sourdough

1/2 cup strong plain flour

1/3 cup filtered water


For Bagels

Sourdough starter 

1 kg strong plain white flour

20g salt

40g sugar

50g clarified butter

3 tbsp powdered milk

550ml water


Egg yolk 

3 tbsp milk

Sesame Seeds or Poppy seeds


  1.  Put 2tbsp sourdough mix in a 750ml jar preferably with wide lid.  Add water and flour and using a tablespoon mix until mixture resembles a loose dough.  Cover and stand in a warm place for approximately 2-4hours or until it doubles in volume
  2. In a 3litre container, add the sourdough starter and water and using a fork mix until the sourdough starter dissolves.
  3. Add flour, salt, sugar, milk powder and butter then using a large metal spoon mix until a rough dough is formed.  Clip close the lid and wait for 10 minutes.
  4. Using a dough scraper, scrape the dough from sides of container towards the centre, and turn the container as you do so.  It takes ten pulls towards the centre of the dough to make a complete turn. Cover lid and wait for another 10 minutes.
  5. Repeat the process in point 4 for two more times.  The last pull and turn will result in an evenly, smooth and elastic dough.  Cover and let the dough proof for about 6 hours, or until it doubles in size.
  6. Turn dough onto floured  surface, then using a  dough scraper, divide dough into 24 portions, or more if you prefer smaller sized bagels.
  7. Shape into smooth balls as if making baps and press gently on each ball to flatten slightly.
  8. Oil baking tray, take each ball of dough and press in your index finger in the middle to make a hole.  Using the both index fingers, pull from the centre and turning your fingers continuously, stretch to widen the middle hole.  You should have a seamless bagel
  9. Place each bagel on baking tray leaving enough space from one another to proof.
  10. Put trays in a cold oven with just light on and leave to proof for about 1.5 hours or until double in size.
  11. Bring a large pot of water to boil, add 1 tsp salt.
  12. Heat oven to 240c
  13. Boil bagels 30 seconds on each side and lift with slotted spoon back to the oiled tray.  Put only few bagels at a time so that they will not stick to each other.
  14. Brush bagels with egg and milk mixture and sprinkle poppy seeds, or sesame seeds or  leave plain.
  15. Turn oven to 220c and bake for approximately 20-25 minutes until golden and sounds hollow when tapped from the bottom.

 Cooked bagels can be frozen then thawed and heated when needed.

Thursday, 1 October 2020

Cranberry Cheese and Chocolate Cup Cakes

 These little devils will definitely ruin your Carb-Free Diet! Recipe makes 24 mini cakes.



150g Butter

1 cup caster sugar

4 eggs

150g ricotta cheese

2 1/2 Cups self raising Flour 

1 tsp ground cinnamon

1 tsp bicarbonate of soda

1/2 cup milk

1/2 cup cocoa powder

1/2 cup dried cranberries

1/2 cup chocolate chips

2 tbsp Tia Maria

pinch salt 

1.     Pre heat oven to 200c

2.    In a food mixer, using K beater,  cream butter and sugar till pale and fluffy

3.    Add all remaining ingredients mix for just 30 seconds till mixture resembles stiff cake mix.

4.    Using 75ml ice cream scoop, fill cup cakes and bake for 25-30 minutes


Friday, 16 August 2019

Culurgiones - Sardinian potato filled pasta

Don't be intimidated by the shape, it is a simple pinch one side then crimp to the other to reveal a beautiful wheat shaped pasta.  Recipe for Dough and Pasta is enough to make approximately 70 culurgiones.  Sauce is enough for 4 persons.  These are very filling pasta shapes, therefore for starters serve 6-8 culurgiones, and for main course serve 12-14.

For the dough

400g Plain 00 flour
300g Semola Flour
4 eggs
150ml water
1/2 tsp salt

For the Filling

1kg mashed potato
few strands of Saffron
3 heaped tbsp Grated Pecorino
Salt & Pepper to season

For the Sauce

150g maltese sausage
6 chopped sun dried tomatoes
1 tbsp butter
1 tbsp olive oil
few basil leaves
1/2cup pasta water
Grind of fresh Pepper
Grated pecorino to finish


  1. Prepare pasta by adding all ingredients in a food processor, and give short pulses until all combined
  2. Transfer dough on a clean top, and knead until smooth
  3. Wrap dough in cling film and refrigerate for at least 30 minutes
  4. Prepare filling by adding all ingredients together in a large bowl
  5. Using clean hands knead to activate the potato gluten until mixture resembles the gnocchi dough
  6. Take 1/10th of the dough and pass through pasta machine until approx 1mm thick
  7. Cut circles using 6cm diameter ring.
  8. Put a walnut size of potato filling on to each pasta circle
  9. Make 5 at a time and cover the pasta with cloth as it dries out. 
  10. Take the pasta circle in one hand, using the other hand, pinch from side to side to form the culurgiones
  11. Bring a pan of water to boil, add 1 tsp salt
  12. Add fresh culurgiones and boil for just 5 minutes.
  13. Heat frying pan and fry small knobs of maltese sausage in olive oil
  14. Add chopped sun dried tomatoes
  15. Lift Culurgiones from boiling water and add directly to frying pan.
  16. Add pasta liquid and butter and toss
  17. Toss for about 30 seconds, adding basil leaves at the last 10 seconds
  18. Serve topped with grated pecorino cheese 

Monday, 12 August 2019

Pici al Pesto di Nocciole

Pici is a typical Tuscan pasta, shaped in the form of a thick Spaghetti.  They taste fabulously with ragu al cingiale, but summer is here and basil is in abundance.  Get hold of some Piedmontese hazelnuts and all around your table will be more than pleased to tuck in!

For Pesto
Large Bunch of Fresh basil
250g Raw, Shelled and Skinned Hazelnuts
3 Cloves Garlic
Salt and Fresh Ground Pepper
3 tablespoons Grated Parmesan
100ml Fresh cream
100ml olive oil
Juice of 1/2 lemon

For Pasta
500g Pici
1/2 tsp dried chilli flakes (optional) 
1 tbsp olive oil
Ground Fresh Pepper

For Garnish
Basil Leaves
Parmesan/Pecorino shavings
Olive oil

  1. Heat a non stick frying pan on medium heat, add hazelnuts and toast till lightly golden.  Keep turning the pan at all times to avoid burning.  Process takes about 5 minutes.  Cool slightly.
  2. Add cooled hazelnuts to food processor, add crushed garlic and process till coarsely ground.
  3. Add basil leaves, turn on machine again and process while pouring oil.
  4. Add lemon juice and give few more pulses.
  5. Add grated parmesan, salt and pepper and give few more pulses to combine.
  6. Transfer mixture to clean jar, top with more olive oil so that surface will not discolour and refrigerate.  (keeps well for 2-3 months) 

  1. Bring a large pan of water to boil, add 1 tsp salt, add pici and cook for about 15 minutes till just al dente.  
  2. Drain but reserve 1 cup of pasta water.
  3. Return pasta to pan, add two heaped tablespoons of pesto
  4. Add cream
  5. chilli flakes (if desired)
  6. Mix well on low heat, loosening with reserved pasta liquid.
  7. Serve with fresh basil leaves, parmesan shavings and drizzle of olive oil

Thursday, 8 August 2019

Strozzapreti Rigati

I used a basic dough for ricotta gnocchi, but with a touch more flour to make a harder dough and easier to shape.  You can prepare these in advance and freeze uncooked. Recipe is enough for 4 generous main portions or 7-8 starters.

For the Dough

500g ricotta cheese
2 eggs
1 tsp fresh thyme
grated nutmeg
250g Semola flour
250g Plain Flour
1/2 tsp salt

For the Sauce 

3 San Marzano Tomatoes
Fresh Basil
Olive oil
Salt and pepper
Grated Pecorino or Parmeggiano Cheese

  1. Process ricotta, eggs, thyme and salt in a food processor till creamy
  2. Add mixture to a large bowl and add flours
  3. Knead flour till dough ball forms. (as not all flours absorb the same, quantity may vary a little.
  4. Divide dough into ten pieces
  5. Roll each piece to long rope approximately 1cm thick
  6. Cut each roll into small 1cm pieces, as you do for gnocchi
  7. Take each piece and roll it under your palm on top of flat surface or else on a gnocchi board to have the 'Rigate' effect
  8. Place each strozzapreti on a floured tray 

Bring a large pan of water to boil, add  1 tsp sea salt  and boil strozzapreti for just 4 minutes, till just al dente. (fresh pasta takes much less to cook and normally floats when about to be ready)

Meanwhile, heat olive oil in a large pan, add chopped tomatoes, season well and cook for just 2 minutes.  Using a slotted spoon lift strozzapreti from boiling water and add directly to sauce.  Add basil leaves, toss and serve.  Sprinkle pecorino or parmeggiano.

Saturday, 20 July 2019

Perfect Hobza Sourdough bread

This is the closest I got to a Maltese loaf of bread... a crunchy bottom and crispy top with that sourdough flavour.  I am from Qormi, the village known for the best bakers in Malta,  and I can still remember the streets filled with scents of baked flours from my childhood!  We had three wood oven bakers in our street alone baking fresh bread from early in the morning till late at night.  Sundays was the best! as around 11.00am the smell will be mixed with that of baked potatoes and fennel seed! Nearly everyone took dishes of meat and potatoes to the baker, to save energy and improve the flavour! Follow the steps carefully but once you repeat it will become as simple as anything!
Quantities are enough to make 1 large loaf or 2 medium loaves.

600g strong plain white flour
11g salt
80g Levain
365g Water (filtered)

  1. Put water and levain together in a large glass bowl and whisk until levain has completely dissolved
  2. Sift flour into a size smaller glass bowl, add salt and mix dry ingredients well
  3. Tip flour into water and levain mixture then using one hand make circular movements until the flour absorbs all the liquid.  Keep hand in the form of a crab all the time, do not knead at this stage.  Clean the dirty hand with the clean hand and cover the scruffy looking mixture with the small glass bowl.  ( large bowl at the bottom holding the dough, smaller bowl used as a dome cover on top). Stand for 10 minutes in a warm place away from direct sunlight.
  4. After 10 minutes, uncover and take a small portion of the dough from outer edge and pull it to the centre and press. Turn bowl slightly clockwise and repeat pulling the dough from out to the centre until you do a complete circle.  Should take from 8-10 pulls and push movements.  Gather the dough and turn upside down.  Cover again and stand for 10 minutes
  5. After 10 minutes repeat the pull from outer dough and pressing to centre of dough process.
      Always using the imaginary 8 -10 sections of the dough, turning the bowl clockwise to the next section.  Turn the ball of dough upside after you finish with the pulling and pushing. Cover dough with the smaller glass bowl again and rest for 10 mins.
  6. Uncover dough, and you should realise that now, gluten has relaxed and the dough is becoming more silky and smooth. Repeat step 5 again, turn dough upside down and it should be smooth and lump free.  Cover and let it prove for approximately 6 - 24 hours depending on the room temperature.  ( if dough is still lumpy, then wait another 10 minutes, and repeat for the 4th time the pulling and pressing process of step 5)
  7. When dough doubles in size, turn it onto a floured surface, divide into two portions  or more for smaller baps, and knead to form round loaf.
  8. Line baking sheet with baking paper.  Arrange loaves on the baking tray leaving enough room to grow.
      Sift over some flour then cover first with a plastic sheet, then with a cloth and leave to prove till double in bulk. (process may take from 2.5hours to 6 hours)
  9. Heat the oven to 220C.
  10. Uncover loaves, then score tops with sharp knife, and transfer to pre heated oven.  Close oven door and turn temperature down to 210c
  11. Bake until turn into dark golden colour and sound hollow when tapped from the bottom. (Approx 30-45 minutes)
  12. Cool bread on wire rack and enjoy warm with olive oil or butter! 
Note:  To manage fresh bread making in a very busy schedule, I always prepare steps 1-6 in the evening, then steps 7-12 in the morning.  Or else, I delay the second proving by transferring the formed baps to the fridge for a slow proving (6-8 Hours) and take out just 1 hour before I bake.

Saturday, 15 December 2018

3 Meat Paella

Paella was created for busy women like me for a mid-week special!  It is a one dish wonder, prepared within an hour and full of goodness.  This recipe has the usual base of onions, garlic, celery, carrot and tomatoes, with different meats as protein. Serves 4 people and can be forked from the same dish. I suggest it should be washed down with some Shiraz!   

1 1/4 cup Paella Rice (short grain)
1 onion finely chopped
2 Clove Garlic crushed
1 Celery stick finely chopped
1 Carrot Finely Chopped
1 tbsp olive oil
50g Streaky Bacon chopped
150g Chicken Breast cut into small cubes
150g Beef Sirloin/Rib Eye Chopped
150g Pork Neck Chopped
1tsp Paprika
2 1/2 cup Chicken Stock (or 1 chicken stock cube diluted in water)
500g Tomato Polpa
1/2 tsp Chopped fresh Rosemary or 1 tsp fresh oregano
1 tsp Honey
1 tbsp Olive oil extra

Garnish - 1 tbsp Flaked Almonds or Chopped Hazelnuts

  1. Peel and wash all vegetables and prepare as suggested.
  2. Prepare all meats including bacon as suggested and set aside
  3. Dissolve the stock cube in 2 1/2 cup boiling water (or use prepared chicken stock)
  4. Heat Paella dish (approx 30cm) over low heat
  5. Add 1 tbsp olive oil, onions, garlic, celery, carrot and bacon and give a stir to mix all ingredients.  Stir from time to time to fry gently until the onion turns translucent and bacon catches some colour.
  6. Add chopped beef and pork in the center and fry for approx 5 minutes with the other ingredients already in the dish until lightly browned.  Important to have all meats at room temperature to avoid having water oozing out.
  7. Sprinkle Paprika over meats and give a stir and continue to fry over low heat.
  8. Wash the rice 3-4 times and drain well, then set aside
  9. Turn on the oven to 200°c
  10. Add tomato pulp to paella dish, and give a stir, cook until the sauce boils.
  11. Add water, honey and chopped fresh herbs, stir and cook until it bubbles again.
  12. Scatter rice over the whole paella dish, and give just two stirs.  (do not stir too much as this is not a risotto)
  13. Dot the paella with chicken cubes and quickly transfer the dish to the pre heated oven.  Cook for 15 minutes until all liquid has been nearly absorbed.
  14. Sprinkle flaked almonds over the top and continue to bake for further  5 minutes until a small crust forms at the side.
  15. Take out from the oven, drizzle with some olive oil and serve immediately.
If you want to serve paella for guests, prepare until step 11 then bring back sauce to boil and continue with the remaining steps, allowing 25 minutes to serving.

Wednesday, 29 November 2017

Christmas Log

This is one of our Christmas/all year favourite slice!  Few years ago I discovered the addition of Turkish Halva (Helwa tat-Tork) which makes this dark luscious slice even more delicious!  Quantities make 1x40cm log and a smaller roll of approx 15cm which disappear before the day is out.

180g Crushed Malt Biscuits (Morning Coffee)
300g Crushed Roasted Hazel Nuts
80g Whole Roasted Hazel Nuts
150g Turkish Halva
397g can sweetened condensed milk
50g cocoa powder
75g Icing Sugar
40ml Kahlua or other Coffee Liquor

300g Nutella

Extra Icing Sugar for Dusting

Add dry ingredients in a large mixing bowl.  Using a fork crush the turkish halva leaving some bits the size of a hazelnut.  Stir the ingredients to have a combined mix.  Add condensed milk and Kahlua, then using a metal spoon stir the mixture slowly to obtain a stiff paste.  Spoon mixture over a grease proof paper, then fold over the paper to form a roll approximately 40cm long and 7cm diameter.

Transfer the log to serving plate.  Using the back of a spoon cover the roll with Nutella to create a rough bark effect.  Chill for about 2 hours then dust with icing sugar.  Chill overnight before serving.
Log keeps well in the fridge for up to three weeks but I wonder if it will last that long!

Saturday, 4 November 2017

Pistachio Filo Swirl

This Coffee time treat is very similar to Baklava, but instead of using almonds I used Bronte Pistachio.  Bronte is an Etna region where this nut grows in abundance.  Like many nuts, the season for Pistachios starts in September until the end of October.   The shrub is delicately described as 'the ugliest of all' by my dear friend Ciccio who owns with his brother Luciano, Agriturismo Da Marianna in the Nebroidi area of Randazzo,  yet another Etna Region, famous for the 'Castrato' ... the best Lamb I ever tasted!  Quantities are enough to make a 12 inch swirl.

8 Filo Sheets (normal frozen packet)
150g butter melted
400g Ground Pistachios
250g Sugar
1 tbsp ground rice
2 tbsp mandarin liquor
3 egg whites
1 tsp grated orange rind

100ml water
100g sugar
2 heaped tbsp honey
few whole pistachios

In a food processor, add nuts, 250g sugar, grated orange rind, rice flour, egg whites and liquor.  Give few pulses until a rough paste is formed.
Brush 12inch round baking with melted butter. Pre heat oven to 180c

Open two filo sheets next to each other over a marble kitchen top.  The short sides overlapping by 1 inch.  Brush generously with melted butter. Place two more sheets over and brush again with melted butter. Take spoonfuls of half the pistachio mixture and carefully place along the  end (closest to you) of the filo sheets. Roll the Filo sheets enclosing the mixture to form something that resembles a 1 inch thick long rope. Take one end of the 'rope' and form a swirl.  Transfer immediately to the center of brushed baking dish.
Repeat the process with the remaining Filo Sheets and filling, then continue to go around the swirl snugging it tightly in the dish.
Brush top with the remaining butter then bake for approximately 30-40 minutes until lightly golden.
Meanwhile, make the stock syrup by bring to boil over medium heat water, sugar and honey.  Increase heat to rapid boil for just 30 seconds and turn off heat.
When Pistachio Swirl is lightly golden, remove from oven sprinkle over few whole pistachios then pour over the syrup.  Return to oven and cook further until a rich golden colour is obtained.
Leave to cool completely before serving, and you can dust with a little icing sugar to give it a dramatic look!

Friday, 3 November 2017

Pistacchio and Chocolate Chip filled Danish Pastries

This is a Croissant pastry filled with unsweetened Pistachio paste and chocolate chips, swirled and cut like Chelsea Buns then generously brushed with runny honey.  An delicious Sunday Breakfast treat!!

500g Plain Flour
50g Butter
1 tsp dried yeast
1 tsp sugar
1/2 tsp salt
400ml Water

200g Butter

100g Crunchy Pistachio Paste
50g nibbled pistachios
3 tbsp Sugar
3 tbsp Chocolate Chips

Milk for brushing
3 tbsp Runny honey

In a food processor add sifted flour, 50g butter, yeast, sugar and salt and give a few pulses so that butter incorporates in flour.  Add water gradually and stop when ball forms.  (some flours tend to have different fluid absorption)

Roll dough over a floured surface to form a rectangle.  Cut 200g butter into thin slices and place in the middle of the rolled dough to cover 2/3rds of the dough.  Fold dough edges towards center to cover butter completely, give a quarter turn and roll out again.  Fold edges one third over each other and chill dough for 15 minutes.  Repeat folding and turning for 3 more times.

Roll out pastry to form approximately 60cmx40cm rectangle.  Cover thinly with Pistachio paste, sprinkle with sugar, nibbled pistachios and chocolate chips.  Roll dough then cut approximately 2cm pieces.  Arrange in a buttered baking dish leaving 1/2cm between each roll for proving.  Cover with plastic film and refrigerate overnight.

Take out from fridge, and bring to room temperature for about 1/2 an hour.  Meanwhile pre heat oven to 210c.  Brush tops with a little milk, then bake for about 40mins until lightly golden.  Take out from oven, spoon over the runny honey and bake for further 10 minutes until Puffed Rolls become rich gold colour.

Recipe makes approximately 20 Puff Rolls. Rolls keep well for 2 days, but can be frozen either raw or cooked after completely cooled.

Tuesday, 21 March 2017

Berry Filled Chocolate Roulade

Chocolate Roulade by itself is divine, the berry filling is there to give the sharpness at the end of each spoonful that leads you to the next morsel! This recipe serves 10-12

Chocolate sponge
4 eggs
1 cup castor sugar
few drops Vanilla essence
1 espresso (2 tbsp)
125g dark Chocolate
1/4 cup cornflour
1/4 cup cocoa powder

125g frozen berries
1/3 cup sugar
1/2 tsp gelatin powder

250ml fresh cream
1 tbsp sugar

2tbsp icing sugar for dusting

Pre heat oven to 180c. Line a baking tray (30cm x 45cm) with baking paper.
Melt chocolate over baine marie and keep warm.
Separate eggs and transfer yolk to mixing bowl. Add sugar and vanilla extract and using k beater mix for about 8 mins till light and fluffy. Add espresso and give few more turns. Remove bowl from mixer , sift over mixture flour and cocoa together then fold in gently using metal spoon. Fold in chocolate, mix well to have chocolate evenly distributed in the mixture.
Beat whites in a separate bowl till soft peaks form. Then add a tablespoon of whisked egg whites to chocolate mixture and fold it gently to loosen the mix.  Then add the remaining whisked whites and fold gently taking care not to loose too much air.
Transfer mix to prepared baking tray and using a spatula spread batter evenly to all edges.
Bake for about 15 mins.
Remove from oven and let sponge cool in tray.
In a medium saucepan add frozen fruit and boil over medium heat. Add sugar and stir to melt. Simmer for about 5 mins. Turn off heat, then add gelatin powder amd mix well.  Set aside to cool.
Whip cream and sugar to a stiff peak.
Lay a piece of baking paper, slightly bigger than the sponge, on a working top. Sift over some icing sugar then turn the sponge over it. Remove the attached paper. Spoon the berry mixture along the end close to you. Then spread cream evenly on the remaining sponge. Usin the baking paper lift the sponge and roll over. Transfer to a serving dish, dust over more icing sugar and chill for 2 hours before serving.

Pagru (Bream) with Jerusalem Artichoke Quinoa Risotto

Quinoa Risotto recipe serves 4. I used the full grain for this recipe, and one cup dried quinoa took 3 cups of stock.  Using different variety may require less fluids, so be careful to add as required.

Quinoa Risotto
1 cup Quinoa
3 cups Chicken Stock
4 Jerusalem Artichoke (350g)
1 leek
2 spring onions
1 Green fresh garlic
1/2 cup shelled fresh peas(frozen may be used instead)
1 tbsp butter
2 tbsp olive oil
1/4 cup fresh cream
Salt & Pepper

Pagru (recipe quantites for each portion)
1 Pagru 500-600g  De-scaled and
1 tbsp butter
1 tsp olive oil
Salt & Pepper
1 tsp Capers in Vinegar

Rinse quinoa in cold water, then leave for about 15 minutes standing covered in cold water.  Meanwhile, peel Jerusalem artichokes and chop into small cubes.  Chop finely, onions, garlic and leeks and fry in 1 tbsp oil and 1 tbsp butter in a medium pan until soft and translucent.  Add Jerusalem artichokes and stir.  Add 1 cup chicken stock and simmer for 10 minutes on low heat.  Drain quinoa using a tight sieve, then add to onion mix with another cup of stock.  Simmer for further 10minutes or until the mixture dries out.  Add the final cup of chicken stock, cover and simmer for further 10 minutes till quinoa is cooked through but holds to it's shape.  Season with salt and pepper, and taste as Jerusalem Artichokes are sweet and require just that little bit more salt.  Finally remove from heat add cream and give a final stir before serving.

For Pagru fillets:
Season with salt and pepper, and fry skin side down in 1 tbsp olive oil for 3-4 minutes.  Add chopped butter and glaze the pagru fillets continuously so that they will also cook from top.  Add the capers in the last 30 seconds of cooking.  Serve on a large spoon of Jerusalem Artichoke quinoa risotto. Drizzle over the butter and capers from pan and sprinkle over the finely chopped green tops from the spring onion.