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

Method

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 
    

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

Pesto

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) 

Pasta  

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

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.

Spaghetti with Smoked Salmon and Spring Onion

At the market I am always tempted to buy more than my larder can handle!  Spring Vegetables such as onions come into abundance, especially when winters are blessed with plenty of water! Usually at this time, fridges are crying for a bit of space. Chopping all the bulky and smelly spring onions and maybe adding some leeks and green garlic,  frying them gently in a little olive oil until soft, will give you back ample fridge-space, as they will fit in a regular bowl. Moreover, during the week when time in the kitchen get scarce, they will be conveniently ready! Fried onions will keep well in the fridge for about a week or until the next visit to the market!!

2 Fresh Green Onions chopped

1 Fresh Green Garlic chopped
1 Leek chopped
1 tbsp olive oil
200g smoked salmon
250ml fresh cream
1 tsp chopped dill or parsely
1 small green chilli pepper
Salt & Pepper
500g Linguine

Bring a large pan of salted water to boil, add linguine pasta and boil for 10 minutes till al dente.
Meanwhile, fry onions, garlic and leeks in olive oil in a large frying pan over medium heat.  Season with salt and pepper.  When onions are soft, add chopped smoked salmon, cream  and chopped fresh herbs. Turn the sauce off as soon as it boils.

Drain pasta in a colander, reserve 1 cup of cooking pasta water.

Transfer pasta to the large pan with sauce and toss for about 1 minute so that sauce will cover pasta evenly.  Add pasta water if necessary to obtain a good consistency and to avoid pasta sticking together.

Serve immediately, garnished with chopped green peppers.  Recipe makes 3-4 main course portions or 6 good starters.

Lasagnia al Nero di Seppia

This lasagna has three components which can be prepared in advance and assembled just before serving.  A bit complex but easy to follow.  Recipe is enough to serve 4-5 portions.

Lasagna
150g durum wheat flour
150g strong plain white flour
3 small eggs
2 fresh cuttle fish ink sacks
1/4 tsp salt


Dried Pea Puree

150g dried peas soaked overnight
1 onion roughly chopped
1 clove garlic
Salt & Pepper

Cuttle Fish Mustard Salsa
2 Fresh Cuttle fish cleaned
50g pancetta
1 small carrot chopped
1 celery stick chopped
1 small onion chopped
1 clove garlic crushed
2 tablespoons mascarpone chees
2 teaspoon dijon mustard
2 tablespoons olive oil
1 tbsp chopped fresh marjoram
Salt and Pepper

Add peas to a pot, cover with water and bring to boil.  Boil covered for 15 minutes then turn off heat.  Stand for 1  hour then boil again for another 15 minutes.  Test peas, they should be just tender.  Add chopped onions, garlic salt and pepper and continue to boil uncovered till liquid nearly evaporates. Pour contents in a food processor and blend till smooth.  Set aside.

Prepare pasta by adding ink to eggs and lightly beat with a fork.  In a food processor add flours salt and egg mixture and mix till a stiff ball forms.  Remove contents, arrange to a ball and cover with cling film.  Leave to chill in a refrigerator for around 30 minutes.  Using pasta machine roll pasta several times till smooth and then using the last setting prepare thin sheets around 10x10cm.  Layer on a baking sheet dusted with flour to avoid sticking.  Leave in refrigerator till needed.

Make the Cuttlefish salsa by chop all ingredients in small cubes. Heat a medium pan add olive oil and gently fry onions till translucent.  Add carrots, garlic, celery and pancetta and continue to fry for about a minute. Add 1/2 cup of water and simmer till all vegetables are cooked.  Add chopped cuttlefish and cook for just 1 minute.  Turn heat off. Finally add mascarpone cheese, herbs and mustard and stir till cheese melts. Season with salt and pepper  Just before serving heat mixture but do not boil.

Prepare a pan with hot water add 1 tablespoon salt and when it boils add pasta sheets.  Boil for just 1 minute as fresh pasta does not take longer to cook.  Using a slotted spoon, transfer lasagna to a large plate and drizzle some olive oil on top.

Arrange the plate by first adding about two tablespoons of pea puree, then  l layer lasagna. 2 tablespoons Cuttlefish sauce. Then continue three more layers alternating with lasagna and cuttlefish sauce ending up with lasagna on top.  Drizzle some olive oil and decorate with seasonal flours. pea shoots or bean flours and cuttle fish pieces.

Artichoke au Gratin

Add this recipe to your cheese or meat board and wash down with a crisp Puligny Montrachet!  Poshy but highly pleasing to all senses!!

4 large Globe Artichokes

1 lemon

1 tsp salt

4 tablespoons Grated Pecorino

3 tablespoons Olive Oil

Fresh Cracked black pepper

Half fill medium pot with cold water.  Cut lemon in half and squeeze the juice then add the lemon halves to water.  Add 1 tsp salt and set aside.  

Remove outer leaves from the artichoce. Trim, cut the top hard leaves then cut in half lengthways. Scoop out the hairy bits from the centre then slice into 1cm slices and put in prepared water.

Cover and bring to boil.  Boil for about 15 minutes till just tender.  Drain.

Drizzle 1 tablespoon of oil  in a bottom of an oven proof dish.  Layer artichokes evenly. Sprinkle cheese on top and drizzle the remaining olive oil.  Season with some freshly ground black pepper and grill for about 10 minutes till golden.  Serve with galletti or hot crusty bread.

Purple Cauliflower Tempura

This is a light tempura batter.  I use fizzy water as it gives a lighter texture.  Purple cauliflower is a new entrant to my garden and I made proper justice for the space it took the past four months. Serve with soy sauce or fish sauce mixed with a little water and rice wine.

3/4 cup flour

1/4 cup rice flour

1 1/4 cup Fizzy water

pinch salt

1 medium cauliflower cut into florets

small red pepper 

lime wedges to decorate

Sift flours in a medium bowl, add cold fizzy water and whisk until mixture is smooth and reach a thick paste consistency. Season with a touch of salt and let it stand, covered in a cool place for about half an hour.

Heat oil in a deep fryer preferably at 160c.  Carefully dip cauliflower florets and red pepper slices in the batter and fry for about 2 minutes until lightly golden.  Remove from oil and drain.  Serve with lime wedges.

Celery and Jerusalem Artichoke Shot

This concentrated soup is ideal to be served in shot glasses before any meal.  Serves as a winter warmer and a great appetizer! Enough to fill 10 shots

3 celery sticks
1 medium Jerusalem Artichoke
1 small potato
2 spring onions
Small sprig of Rosemary
1/4 tsp Grated Lemon Rind
2 cloves garlic
Salt & Pepper
2 tbsp Clotted Cream
30g butter

Peel and Roughly chop potato and Jerusalem Artichoke. Chop celery sticks, spring onions and crush the garlic.  Add all vegetables to medium saucepan with enough water to cover.  Bring to boil and simmer for 30 minutes.  Using a hand blender blend to a smooth soup.  Add finely chopped rosemary, lemon rind and season with salt and pepper stir and simmer for further 15 minutes.  Right before serving whisk in the chopped butter.  Serve in shot glasses and add small teaspoon of clotted cream on top.

Butternut Squash and Goat cheese Lasanga

This is a perfect starter when you have guests over for dinner.  It can be prepared in advance and takes only 20 minutes to cook.  It takes a bit longer to prepare compared to a large dish lasagna, but it is much easier and quicker to serve.  You can prepare serving portions in an individual oven proof dishes or use a large dish and place portions next to each other.  I divided ingredients into three sections, one for fresh pasta, one for filling and one for bottom layer and topping. Recipe makes 8 portions

200g durum wheat

100g strong plain flour

3 eggs

pinch salt

600g butternut squash

300g beef mince

200g chicken mince

1 lage onion

3 clove garlic

2 tsp mild curry powder

1 tbsp flour

30g butter

2 tbsp olive oil

sprig of thyme

Salt & Pepper

250ml Fresh Cream

8 fresh goat cheeselets (gbejna)

1 tbsp finely chopped parsely

100ml double cream

50g grated pecorino cheese

600g chopped fresh tomato

1 tsp sugar

Salt and Freshly ground black pepper

Olive oil to drizzle on top

In a food processor add flours , eggs and salt and pulse till pasta forms into a ball. Remove and knead lightly with hands, then cover with cling film and chill.

Heat butter and 1 tbsp oil in large frying pan, add finely chopped onions and crushed garlic and cook till translucent. Add curry and cook for further one minute stirring continuously. Add chicken and beef mince and continue to cook. Chop butfternut squash into small squares,  and add to mixture.  Add thyme and flour and mix well.  Cook thoroughly till butternut squash is softened. Stir in cream, season with salt and pepper and cook till cream is reduced and filling holds together.

Using pasta machine, divide pasta into two portions, take one portion and pass through machine about 20 times till sheet is smooth. Continue to roll it through machine till it is about 1 mm thick and 15cm wide.  Repeat with the remaining pasta. Using  12cm round cutter, cut 24 circles.

Heat a large pan of water, add  1 tsp salt and bring to boil. Add pasta circles and cook for just one minute.  Using a slotted spoon lift pasta and transfer to a clean plate. I suggest you cook pasta in three batches.

Take a large baking dish, drizzle bottom generously with olive oil, scatter chopped tomatoes and sprinkle with sugar.  Season with salt and pepper. Arrange one layer of  round pasta shapes on tomato layer, spoon with mince filling then layer another sheet of pasta on top. Spoon over another heaped tablespoon of filling.  cover with  another sheet of pasta then slice fresh goat cheese and arrange on top.  Cover with last layer of pasta and drizzle over some olive oil.  You may cover dish with cling film and chill at this stage.  

Heat oven to 180c, Add 1 tbsp double cream on top of each portion sprinkle over with grated pecorino cheese and add final drizzle of oil. Crack some black pepper over, and bake for just 20minutes or until tops are golden.

 

Baked Ricotta Puffs

This is a quick fix lunch or as an item to Wine Party. Baked Ricotta is a Sicilian tradition, together with puff pastry, tomatoes and pancetta it completes the treat!!! Recipe Makes 12

1 Puff Pastry sheet 40x30cm

6 cherry tomatoes

150g Ricotta 

12 Slices Pancetta

1 tbsp Olive oil

Salt & Pepper

Chives to garnish

Heat oven 190c.  Cut Pastry into 12 equal portions size 10cmx10cm to line 12 hole bun tin. Divide ricotta into twelve portions and place one portion in each pastry case. Twist pancetta slices and press down next to the ricotta. Cut in half each cherry tomato and arrange on top. Season lightly with salt and pepper and bake for 20-30 minutes untill pastry puffs and turn golden.  Arrange on a serving plate, drizzle some olive oil on top  and garnish with chive sticks.  Serve with a cool crisp chardonnay.

 

 

Chicken Liver Pate

300g Chicken Livers

1/4 cup Dry Sherry

1 tbsp Olive Oil

1 small onion

1 clove garlic

2 rashers streaky bacon

 few bay leaves

Salt & Pepper

75g melted butter

Wash chicken livers under cold running water then put in a small bowl and add dry sherry and two bay leaves.  Leave to marinade for 2 hours.  

Finely chop the onion and crush the garlic.  Chop bacon into small cubes.  Heat 1 tablespoon olive oil in a medium frying pan. Fry onions and garlic till golden and translucent. Add chopped bacon and fry to render fat. Add chicken livers and the marinade and cook for about 10 minutes till livers are just cooked.  Turn off heat, remove bay  leaf and season well with salt and pepper. Transfer mixture to food processor and blend till smooth paste forms.  Arrange  paste into serving rameking dishes, place 1 bay leaf on top and pour over the melted butter.  Keeps well in fridge for at least 1 week. Serve with toasted bread and cranberry Jam.

Vegetable and Ricotta Quenelles

For this recipe, I used baked ricotta, which you should find in a good delicatessen, however you can substitute with fresh ricotta plus 2 tbsp grated Kafeloutieri.  Quenelles are ideal finger food, but can be served as starter.

400g baked ricotta

1 large carrot

1 medium Suede

3 eggs(if fresh ricotta use 2 eggs)

1 small bunch parseley

1/2 broccoli 

1/2 tsp salt

Fresh ground Pepper

pinch grated nutmeg

3 tbsp Olive oil

Peel and cut vegetables into large chunks, cover with water and bring to boil.  Boil till vegetables are just cooked.Drain well and leave to cool slightly. Meanwhile crumble ricotta and add to a food processor.  Add eggs and give a few pulses. Add vegetables, salt,  nutmeg pepper and fresh parsely then give pulses till mixture forms thick crumbly paste. 

Heat a large frying pan add olive oil then form quenelles using two dessert spoons and fry for about 3 minutes on each side till golden.  Drain and serve garnished with halfed cherry tomatoes and a drizzle olive oil, or honey!

Smoked Salmon and Mushroom Salad

Finally, a healthy dish to make up for all the Season's indulgence.  Serves 3-4

1 Medium Broccoli

250g Smoked Salmon

4 Eggs Poached

1 small Romane Lettuce

1 Carrot

300 g button Mushrooms

1 tsp Honey

2 tbsp Olive Oil

1 tbsp Capers in Vinegar

1 tsp English Mustard

1 lemon

50g Pine Nuts

1 tbsp chopped fresh parsely

Sea Salt and Freshly ground pepper

Cut Broccoli into florets, then cover with enough water, add 1 tsp salt and bring to boil.  Boil for 5 minutes then lift with a slotted spoon and give them a run with cold water to hold their vibrant green colour.  Set aside. In the same water, squeeze the juice of 1/2 lemon then add sliced mushrooms.  Boil for 1 minute. Drain but leave in the pan. While still hot add honey, capers, mustard, olive oil  and squeezed juice from 1/2 lemon.  Season with salt and pepper cover pan with lid shake well.

Heat a small frying pan, add pine nuts and toast for 2-3 minutes till golden. Tturning pan all the time for an even colour.

Arrange lettuce on a large serving bowl, scatter broccoli over.  Shave carrot with potato peeler and add to salad.  Layer with smoked salmon slices, arrange poached eggs on top, then  spoon warm marinated mushrooms all over.  Finally sprinkle with toasted pine nuts and chopped parsely

Rum & Raisin Ceviche

Ceviche is a delicate way to eat raw fish.  You have to be sure that your fish comes from a clean source and exceptionally fresh!  Prepare the fish even up to 6 hours in advance but marinade only forty minutes before serving!

250g white fish fillets, sea bream, monk fish, sardines, snapper,or sea bass

Juice of two limes

2 tsp sugar

1/4 tsp salt

1 small fresh chilli pepper

1 tbsp raisins

1 tbsp white rum

1 tsp chopped fresh dill

Slice fish fillets into bite size of approx 3mm thickness.  Layer fish on a large glass dish.  In  a small bowl add lime juice, sugar, salt, chillies, raisins, rum and chopped dill and stir till sugar dissolves.  Pour over fish. Cover with cling film and chill for 40minutes. Right before serving lift fish from marinade and arrange on a serving plate and pour some of the preserving liquor over. Serve with brown bread and butter.

Bigilla - Tic Bean Dip

This is a traditional Maltese dried bean dip.  Till now vendors go about in the streets selling piping hot bigilla smeared with chopped chillies in vinegar!! Yum.  We eat it with crusty Maltese bread or Galletti, the traditonal Maltese Water biscuits. The best beans to use are dried "Gilba" beans or Tic beans, but dried Broad beans are a good alternative.

350g Dried Gilba or Tic beans

1 tsp sea salt

1 tsp ground black pepper

2 tbsp vinegar

1 small fresh chilli

2 cloves garlic crushed

1 tbsp chopped fresh parsely

2 tbsp olive oil

Extra chopped parsely and dried chilli flakes to garnish

Wash beans cover with cold water  and soak overnight.  The following day, wash beans again then put them in a pressure cooker and add enough water to have at least 1 inch over the beans.  Seal and turn heat on.  When the pressure starts leave on for 15 minutes then turn off.  Leave to cool so that the pressure goes down, then drain the beans reserving 1 1/2 cups of the cooking liquid.  

Add beans and reserved liquid to a food processor, add crushed garlic, chilli, vinegar salt and pepper and process till paste is formed.  Add parsely  and give more pulses to mix.  Paste will be a bit runny at this stage. Scrape mixture to a serving bowl, garnish with more parsely and chilli flakes and drizzle with olive oil.

Tuna and Sun Dried tomato Paste

1x180g Can Tuna in Olive Oil
1x200g Can Cannelini Beans drained
4 anchovy fillets
6 sundried tomatoes chopped
1 tbsp chopped pickled onions
1 tbsp chopped parsely
2 tbsp mayonnaise
1 heaped tbsp cream cheese
1 tbsp tomato paste
few dashes tobasco sauce

Olive Oil, pinch Paprika, lemon slice and mint to garnish.

Add all ingredients including oil from tuna can,  in a food processor and process for 1 minute till a semi smooth paste is formed. Scrape mixture to a clean serving bowl, drizzle with olive oil, and garnish with lemons mint and paprika.  Chill for at least 30minutes before serving and serve with crusty bread or biscuits.

Gravalax

This is a delicate way to cure fish.  All firm fleshed oily fish are suitable for this recipe, Salmon, Sea Bass, Sword Fish, Gurbell (as in this recipe), just make sure that the fish is ultra fresh and with no smell at all.  Normally after 24-36 hours it is ready to eat however you can keep it for 1 week.

2 kg Fish filleted, and all bones removed
4 tbsp Coarse Sea Salt
3 tbsp Demerara Sugar
1 tbsp Coarsely Ground Black Pepper
1/2 cup chopped fresh dill
3 tbsp Vodka
1/2 tsp dried chilli flakes

Prepare the curing mixture by mixing salt, sugar, pepper and chilli flakes in a bowl.

Cut 1 large piece of baking paper and place over aluminium foil of equal size.  Layer 1 fish fillet skin side down over baking paper.  Sprinkle over half the salt mixture then sprinkle over the chopped dill and then the remaining salt mixture. Pour the vodka all over then layer the other fillet over this time skin side up. Wrap carefully with baking paper then close securely with the foil.  Put wrapped fish on a plate then put another plate over and some weight ( a small brick wrapped in foil will do!) and leave in the refrigerator for about 24-36 hours (not more than a week, the longer the saltier it will become). Turn once or twice.

Remove from wrapping and carefully wipe away some of the dill and salt moisture.  Using a filleting knife, slice thinly and serve with lemon wedges and sliced chilli.

Aubergine and Mozzarella Stack

This is my version of vegetarian moussaka.  It can be prepared hours ahead and baked 30minutes before needed.  Make a good tomato sauce with bold flavours so that it marries well  with the milkiness of mozzarella and the soft textures of aubergines.

2 medium Aubergines preferably round purple ones

1 dried mozzarella ball or caciotta (small provolone)

1/2 cup olive oil

1 tbsp salt

fresh ground black pepper

1 kg ripe tomatoes

2 tsp honey

small bunch of fresh basil

2 cloves garlic

1 small onion

Slice aubergines. Sprinkle some salt over a baking tray, then grind some black pepper and drizzle some olive oil. Layer sliced aubergine side by side, then sprinkle over  more salt , ground black pepper and another drizzle of olive oil, reserve just 1 tsp for the tomato sauce. Cover with cling film and set aside 

Meanwhile prepare the tomato sauce.  Peel tomatoes, remove seeds and chop roughly, then finely chop the onion, and crush the garlic.  Heat a small casserole, add 1 tsp oil, then onions and garlic and fry gently till cooked.  Add chopped tomatoes and cook for 20minutes till sauce thickens.  Add honey and chopped basil and season to taste.  Remove from heat.
Grill aubergines over a hot griddle for 3 minutes on each side.

Slice the mozzarella into 3mm thickness.  Make individual portions using adequate oven proof dishes.  Start by spooning 1 tablespoon tomato sauce then 1 aubergine slice then follow by 1 mozzarella slice and again 1 tablespoon tomato sauce.  Repeat till you use 4 slices aubergines and end the process with 1 slice mozzarella on top.  Bake in a 190c oven for 20 minutes till mozzarella bubbles and turn golden.

Steamed Lobster Parcels

These lobster parcels are so easy to make and can be prepared hours ahead.  They take just 15 minutes  to steam, enough time to enjoy a drink with your guests.  They can be served as a starter or as a part of a Dim Sum Party.  Crab, prawn or even Scallops can be substituted to Lobster. Gyoza wrappers are Chinese Dumpling Wrappers, and can be substituted with wonton wrappers.

350g cooked Lobster meat

2 small carrots

3 spring onions

250g canned bamboo shoots

1 clove garlic

1 tsp fresh grated ginger

1 tbsp quinoa pearls

1 tsp peanut oil

1/4 tsp sesame oil

1 tbsp cornflour

1 tsp sugar

1 tbsp fish sauce

1 tbsp light soy sauce

50 Gyoza Wrappers

Soy Sauce and chilli flakes for dipping sauce.

In a food processor with grater attachment, grate carrots, spring onions and bamboo shoots. Transfer to a medium bowl. Add crushed garlic and grated ginger.  Roughly chop lobster meat and add to mixture.  Add all remaining ingredients and mix well. 

Place 1 gyoza wrapper in the palm of your hand  add 1 teaspoon of mixture in the middle and gather the wrapper around the filling to form an open parcel.  Press gently and place on a baking tray.  Cover with cling film and place in a refrigerator till needed.

Steam using steamer or bamboo steamer over wok with simmering water.  Place parcels on a plate and steam for 15minutes.  Serve with a dipping sauce made from soy sauce and few chilli flakes.

Ham Hock Soup

We call this Kawlata, which is basically, whatever vegetable you have available plus a good Ham Bone!  Ham Hock has enough salt so I suggest you taste before you add more seasonings.  For best result simmer soup on low heat for 1 hour so that all vegetable flavours mix well to the ham hock.

1 ham hock or 2 Ham Bones

3 cups Pumpkin Puree

1 potato

500g marrows

1 celery stick

1 large onion

1 tbsp tomato paste

100g French beans

50ml Fresh Cream

4 tbsp Quinoa Pearls 

1 tbsp olive oil

Freshly ground Pepper

Chop Potatoes, Marrows, Onion, Carrot and French beans into small cubes.

Heat a heavy based casserole, add olive oil and onions and fry gently.  Add the ham hock, then chopped vegetables, pumkin puree and 1 litre water. Add celery and 1 tbsp tomato paste.  Bring to boil, then cover and simmer for 1 hour.  Remove ham hock and celery stick,  then add quinoa pearls. Boil for two minutes then turn off heat. Add fresh cream and cover.  Let it stand for 15minutes till quinoa cooks right through.

For Pumpkin Puree, Cut pumpkin into large wedges, season with salt and pepper and drizzle with little oil.  Bake in the oven for 45 minutes at 200c.  Turn off heat and leave pumpkin inside till it turns cold.  Remove excess water , then process in a food processor.  Will keep for a week in the refrigerator.