Tuesday, September 24, 2013
Author by
ADAM SWANSON
Ingredients
500g San Remo Wholemeal
Spiral pasta
200g prosciutto, sliced
5 tbspn olive oil
1 brown onion, peeled and finely diced
3 tbspn garlic, crushed
2 tbspn fresh red chilli, finely chopped
1 cup blanched whole almonds, crushed
1 punnet cherry tomatoes, halved
salt and pepper
½ bunch basil leaves
shaved parmesan
Method Cook pasta as per packet directions.
Pre-heat grills to medium/high heat.
Grease an oven tray with a little oil, then lay prosciutto on tray and cook under grill until crispy, remove and allow to cool.
In a large pan, heat olive oil on medium heat. Once hot, add onion, garlic and chilli cooking for 2 to 3 minutes, before any browning occurs.
Add the almonds to pan and reduce heat to low. Toss almonds through chilli and garlic.
Add tomatoes and reduce heat to low.
Strain pasta and add immediately to pan and toss through, season with salt and pepper.
Finally, tear prosciutto and basil leaves and add mix through the pasta. Serve immediately with parmesan shavings on top.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Tuesday, September 24, 2013 0
Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni pasta
4 tbspn of sage butter
1kg (10) pieces grilled pumpkin
1 cup roasted walnut meat.
150g goat’s cheese crumbled.
Cracked black pepper
1 bunch of sage
2 tbspn of crushed garlic
3 tbspn olive oil
150g butter (softened to room
temperature)
4 tbspn grated parmesan salt and pepper,
a good pinch of both
Method
Cook pasta as per packet directions.
In a pan, heat butter on low heat, until butter is melted, once melted, add pumpkin and walnuts to pan. Cook for 3 to 4 minutes on low heat, until warm.
Strain pasta and add to pan. Toss pasta through butter, pumpkin and walnuts.
Finally add crumbled goats cheese to pan and turn off heat. Adjust seasoning with freshly cracked black pepper.
Serve immediately.
Sage butter Method
Remove sage leaves from stalk.
Place the leaves, garlic and olive oil into a food processor and blitz until a paste forms.
In a large bowl, mix butter, sage paste and parmesan and seasoning together.
Store butter in an air tight container and refrigerate once completed.
Makes enough Sage Butter for multiple meals.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Author by
ADAM SWANSON
ngredients
500g San Remo Macaroni
3 tbspn olive oil
1 white onion, peeled & finely diced
1 tbspn garlic, crushed
1kg premium grade lambs mince
4 bay leaves
4 cloves
1 cup red wine
1 400g tin chopped tomatoes
Salt & pepper
1L full cream milk
1 brown onion, peeled & cut in half
5 cloves
2 bay leaves
6 black pepper corns
300g butter
1 cup plain flour
1 cup myzithra cheese, grated.
Method
Pre heat oven to 180°C.
Cook pasta as per packet directions until al dente and drain.
Heat olive oil in large frying pan on medium to high heat; add onion, garlic and sauté for 2 to 3 minutes, without colouring the garlic.
Add mince crushing any lumps with a spoon, cook until mince is browned.
Add the bay leaves, cloves and red wine and reduce heat to a simmer.
Reduce wine by half, add tomatoes and stir through wine.
Cook for 25 minutes, season with salt and pepper.
Add the pasta to the pan and mix through the mince sauce.
Take an ovenproof rectangle dish and spread pasta evenly around the dish, pushing down to make it flat.
Myzithra cheese Can be bought from specialized Greek food suppliers, otherwise cottage cheese can be used as a substitute.
Cook pasta as per packet directions until al dente and drain.
Heat olive oil in large frying pan on medium to high heat; add onion, garlic and sauté for 2 to 3 minutes, without colouring the garlic.
Add mince crushing any lumps with a spoon, cook until mince is browned.
Add the bay leaves, cloves and red wine and reduce heat to a simmer.
Reduce wine by half, add tomatoes and stir through wine.
Cook for 25 minutes, season with salt and pepper.
Add the pasta to the pan and mix through the mince sauce.
Take an ovenproof rectangle dish and spread pasta evenly around the dish, pushing down to make it flat.
Myzithra cheese Can be bought from specialized Greek food suppliers, otherwise cottage cheese can be used as a substitute.
bechamel sauce
Method In a saucepan; place milk, onion, cloves, bay leaves and peppercorns and place on a low to medium heat, making sure
milk slowly comes to the boil infusing all the flavours.
In another saucepan take butter and melt over a low heat. Once melted, add flour and stir together with a wooden spoon continue to cook for 5 minutes stirring continuously to avoid
browning.
Once milk has boiled, turn off heat and strain into another pan. When straining into pan, make sure to continually stir to eliminate all lumps. Stir until the sauce thickens approx 4 to 5minutes.
Stir cheese through.
Pour the béchamel over the pasta and bake in oven for 20 to 25mins or until golden brown and bubbling.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni
2 tbspn dried oregano
1 tbspn garlic, chopped
1 tbspn sumac
2 tbspn olive oil
4 quails, cleaned and cut in half
8 baby beetroots, leaves removed
leaving a short stem attached to the beetroot
Zest and juice of 2 oranges
5 tbspn olive oil
1 lemon, halved
¼ cup pistachios, roughly chopped
1 bunch watercress leaves picked
200g Persian fetta
salt and pepper
3 tbspn white balsamic
Method
Cook pasta as per packet directions. Once cooked, refresh pasta under cold running water, drain and toss pasta with a little olive oil and set aside.
To make the marinade, combine the oregano, garlic, sumac and olive oil in a large bowl, add the prepared quails and marinate for 2 hours.
Place beetroots into a saucepan and cover with water. Bring to the boil and cook beets until tender. Once cooked, drain and remove skins.
Whilst beetroots are hot, cut into quarters and place into a bowl along with orange juice, (reserve the zest) and 2 tbspn of the olive oil.
Cover with glad wrap and stand for 10 minutes.
In a griddle pan or a char plate on a bbq, heat to medium heat and grill quails 5 minutes on either side or until cooked.
When the quail is cooked squeeze the lemon juice over quails and turn off heat and cover.
Salad Method
Take the bowl with beets and add risoni, orange zest, pistachios,
watercress leaves and crumbled fetta.
Season with salt and pepper.
In a small bowl mix together balsamic and remaining olive oil (3 tbpsn)
Pour over salad and mix softly.
Evenly distribute salad over 4 plates and finish by placing quails on top.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Author by
ADAM SWANSON
Ingredients
2-3 tbspn Olive oil
8 pieces veal osso bucco
1 tbspn garlic, crushed
1 tbspn red chilli, finely chopped
2 tbspn ground cumin
½ tbspn fennel seeds
2 cinnamon sticks
4 whole cloves
4 bay leaves
1 cup celery, diced
1 cup carrot, peeled & diced
1 brown onion, peeled & diced
2 cups red wine
2 x 400g cans diced tomato
Chicken stock
Zest of 1 orange
500g San Remo Risoni
¼ cup parsley, finely chopped
¼ cup dill, finely chopped
1 preserved lemon, flesh removed and rind finely sliced
2 tbspn butter
Salt and pepper
Method
Pre heat oven to 160°C.
Heat a large braising dish over medium heat, add the olive oil. Season veal with salt & pepper, then add to the hot pan, brown on both sides.
Remove veal from dish and set aside.
Add the garlic, chilli, cumin, fennel seeds, cinnamon, cloves, bay leaves and fry off for approx 30 seconds.
Add celery, carrot and onion, stir through and reduce heat to medium heat.
Sweat off vegetables until soft and well caramelised.
Deglaze dish with the red wine and allow to reduce by half.
Add tomatoes and then add the reserved veal into the pan.
Mix well and cover with chicken stock. Add orange zest to dish.
Cover braising dish with lid or foil tucked in to create a tight seal and place into oven.
Bake for 1½ to 2 hours, or until veal is soft and falling off the bone.
herbed risoni
Method Cook Risoni as per packet directions
and drain well.
Mix chopped herbs, preserved lemon and butter through the Risoni, season to taste.
Serve Herb Risoni with the Osso Bucco.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni pasta
¼ cup extra virgin olive oil
2kg Black mussels, de beared
3 tbspn garlic, crushed
1 tbspn fresh red chilli, finely chopped
2 cups roma tomatoes, chopped
1 cup fresh or frozen peas
2 cups fish stock
Salt & pepper
200g Danish fetta
½ cup flat leaf parsley, chopped
¼ cup extra virgin olive oil
2kg Black mussels, de beared
3 tbspn garlic, crushed
1 tbspn fresh red chilli, finely chopped
2 cups roma tomatoes, chopped
1 cup fresh or frozen peas
2 cups fish stock
Salt & pepper
200g Danish fetta
½ cup flat leaf parsley, chopped
Method
Cook pasta as per packet directions.
In a large pot, heat olive oil on a medium to high heat.
Add mussels, garlic, chilli and tomatoes. Stir mussels, so that they are coated
by the oil, garlic, chilli and tomato.
Place a lid on the pot and allow the mussels to steam for 4 to 5 minutes or until mussels have opened.
Once opened, add fish stock and season to taste.
Add peas and turn down heat to a simmer.
Strain pasta and add to pot, with a large spoon, stir pasta through mussels and sauce.
To finish, crumble feta in pot and add parsley.
Serve immediately.
In a large pot, heat olive oil on a medium to high heat.
Add mussels, garlic, chilli and tomatoes. Stir mussels, so that they are coated
by the oil, garlic, chilli and tomato.
Place a lid on the pot and allow the mussels to steam for 4 to 5 minutes or until mussels have opened.
Once opened, add fish stock and season to taste.
Add peas and turn down heat to a simmer.
Strain pasta and add to pot, with a large spoon, stir pasta through mussels and sauce.
To finish, crumble feta in pot and add parsley.
Serve immediately.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Monday, September 23, 2013
Author by
ADAM SWANSON
Ingredients
500g San Remo Spaghetti
2 bunches broccolini
4 tbspn olive oil
20 green prawns, deveined and butterflied
2 tbspn garlic, crushed
1 tbspn fresh red chilli, chopped
1½ cups vegetable stock
150g ricotta
2 bunches broccolini
4 tbspn olive oil
20 green prawns, deveined and butterflied
2 tbspn garlic, crushed
1 tbspn fresh red chilli, chopped
1½ cups vegetable stock
150g ricotta
Method
Cook pasta as per packet directions.
Cut broccolini into bite sized pieces.
Cut broccolini into bite sized pieces.
Fill saucepan with water and bring to the boil.
Add broccolini and blanch for 2 to 3 mins or until just tender.
Remove and refresh with cold water.
Place a large pan on medium to high heat; add olive oil, prawns, garlic and chilli, sauté for 2 to 3 minutes.
Add stock and cook until prawns are cooked through.
Once cooked, add broccolini and turn heat down to low.
Strain pasta, add to pan and mix the prawn and broccoli through.
To finish, crumble ricotta on top and serve immediately.
Remove and refresh with cold water.
Place a large pan on medium to high heat; add olive oil, prawns, garlic and chilli, sauté for 2 to 3 minutes.
Add stock and cook until prawns are cooked through.
Once cooked, add broccolini and turn heat down to low.
Strain pasta, add to pan and mix the prawn and broccoli through.
To finish, crumble ricotta on top and serve immediately.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Monday, September 23, 2013 0
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