Monday, September 23, 2013
Author by
ADAM SWANSON
ADAM SWANSON
Ingredients
500g San Remo Angel Hair pasta
½ cup extra virgin olive oil
1 tbspn finely grated lemon zest
¼ cup lemon juice
½ cup chopped dill
¼ cup white vinegar
300g smoked salmon
4 large eggs
Salt & cracked black pepper
100g shaved parmesan
Method
Cook pasta as per packet directions.
In a pan heat olive oil and lemon zest, on a low heat, allow the lemon rind to infuse into oil for 2 to 3 minutes.
Turn off heat and add lemon juice to pan and season.
Once pasta has cooked, strain well, add to pan, toss pasta through oil and lemon.
Add dill, place a lid on pan and set aside.
In a small saucepan, fill ⅔ with water, add 1tbspn of salt and vinegar to water and place on medium heat.
Bring water to the boil and turn down, so water should be just simmering, with small bubbles rising from the bottom to the top. Using a spoon, stir the water in one direction, creating a whirlpool effect.
Crack egg and slide into the middle of whirlpool.
Cook for 2 to 3 minutes for semi soft egg yolk. Use a slotted spoon to remove the egg and place onto a tray lined with paper towel.
Repeat the same process for remanding eggs.
Take pasta and tear the thin slices of salmon into the pasta.
Evenly divide pasta between 4 serving bowls, place a poached egg on each bowl of pasta.
To serve garnish with shaved parmesan and cracked pepper.
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
Tuesday, September 17, 2013
Author by
ADAM SWANSON
Ingredients
375g San Remo Pappardelle
4 x 250g beef scotch fillets
3 tbspn olive oil
2 rosemary sprigs, chopped
2 thyme sprigs, chopped
3 tbspn duck fat
8 shallots, peeled and thinly sliced
Salt and pepper
100g anchovies
½ bunch sage leaves
1 tbspn garlic, crushed
6 shallots, peeled
150g butter, room temp
½ cup red wine, Shiraz
¼ cup brandy
Method
Marinate steaks with olive oil, rosemary and thyme and set aside.
Cook pasta as per packet directions.
Heat a griddle pan on medium to high heat. Season steak and place onto pan.
Cook for 5 minutes on one side and then turn over and cook for a further 5 minutes, remove from heat, cover and rest the steak for 5 minutes.
Strain pasta and then add the anchoivette butter making sure it’s mixed through well.
Place pasta on to a plate and serve with steak.
Garnish with crispy shallots sprinkled over the steak.
Anchoviette butter Method
In a food processor place the anchovies, sage, and garlic, the process until a chunky paste consistency forms.
Add the butter, red wine and brandy.
Process until all the ingredients is combined. Place into a container and refrigerate.
Crispy shallots Method
Heat a frying pan on a medium tohigh heat.
Add duck fat and melt.
Once hot, add shallots gradually and fry until crispy.
Remove shallots from pan and place on absorbent paper. Set aside in a warm place.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Tuesday, September 17, 2013 0
Author by
ADAM SWANSON
Ingredients
450g San Remo Tagliatelle Egg Noodles
4x 200g portions of fresh Atlantic salmon
Salt and pepper
Olive oil
2 cups rocket
½ cup blanched almonds
1 tbspn garlic, crushed
2 tbspn olive oil
½ cup grated parmesan
Extra olive oil if required Salt and pepper
1 cup Greek style yoghurt
½ tbspn white pepper
½ tbspn Sichuan pepper, cracked
½ tbspn cracked black pepper
Method
Cook pasta as per packet directions.
Take salmon and score the skin diagonally. Season fish and coat with a little olive oil and set aside.
To serve shape a nest of the pasta on the plate, and then place the fish, skin side up on the top and finish with a dollop of the peppered yoghurt.
Pesto Method
ingredients until a paste consistency is formed.
Add parmesan and enough olive oil to keep the paste consistency. Check seasoning, adjust if required and set aside.
Peppered yoghurt Method
Place yoghurt into a bowl and add all three peppers and mix well. Set aside.
Heat a large frying pan on medium to high heat.
Place fish skin side down and cook for 5minutes or until skin is crispy, turn fish over and cook for a further 2 to 3
minutes.
Strain pasta and mix pesto through the coat the pasta.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Tuesday, September 10, 2013
Author by
ADAM SWANSON
Ingredients
500g San Remo Macaroni
200g speck (pancetta), thinly sliced
1 white onion, peeled & finely diced
2 tbspn butter
2 tbspn olive oil
1½ cups peas
2 eggs
250g mascarpone
1 cup thickened cream
Cracked black pepper
1 cup parmesan, grated
1 cup fresh bread crumbs
¼ cup grated parmesan, extra
Method
Cook pasta as per packet directions.
Preheat oven to 180°C.
Heat a pan on medium to high heat. Add speck, onion, butter and olive oil, cook until onion is soft and speck is crispy.
Add peas and turn down heat to low, cook for a further 3 minutes then turn off heat.
In a mixing bowl whisk together the eggs, mascarpone and cream.
Strain pasta and mix the speck and pea mixture to the pasta. Then add the cream and egg mixture and mix together.
Season well and add parmesan.
Place in a baking dish and sprinkle bread crumbs over the top and add extra parmesan.
Bake until crisp and golden brown.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Tuesday, September 10, 2013 0
Author by
ADAM SWANSON
Ingredients
500g San Remo Curls
4 tbspn olive oil
1 brown onion, peeled & finely diced
1 tbspn garlic, crushed
10 large field mushrooms, sliced
1 cup zucchini, grated
6 sprigs lemon thyme
3 cup chicken stock
1x 400g can brown lentils, rinsed and drained
Salt & pepper
½ cup flat leaf parsley, chopped
100g shaved pecorino cheese
4 tbspn olive oil
1 brown onion, peeled & finely diced
1 tbspn garlic, crushed
10 large field mushrooms, sliced
1 cup zucchini, grated
6 sprigs lemon thyme
3 cup chicken stock
1x 400g can brown lentils, rinsed and drained
Salt & pepper
½ cup flat leaf parsley, chopped
100g shaved pecorino cheese
Method
Cook pasta as per packet directions.
In a saucepan, heat olive oil on a medium heat. Add onion, garlic and sauté until tender.
Add the mushrooms cook gently for 3 minutes then add the zucchini and the leaves from the lemon thyme in the pan. Cook for a further 3 to 5 minutes.
Add stock and then lentils and reduce heat to low and simmer for 5 minutes, season.
Drain pasta and add to the mushroom and lentil mix. Stir pasta through gently.
Add parsley and serve
Finish with generous amounts of pecorino shavings.
In a saucepan, heat olive oil on a medium heat. Add onion, garlic and sauté until tender.
Add the mushrooms cook gently for 3 minutes then add the zucchini and the leaves from the lemon thyme in the pan. Cook for a further 3 to 5 minutes.
Add stock and then lentils and reduce heat to low and simmer for 5 minutes, season.
Drain pasta and add to the mushroom and lentil mix. Stir pasta through gently.
Add parsley and serve
Finish with generous amounts of pecorino shavings.
Author byADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni
4 tbspn olive oil
1 tbspn mustard seeds
2 tbspn cumin seeds
1 tbspn fennel seeds
½ white onion, peeled & diced
4 vine ripened tomatoes, diced
1 tbspn fresh red chilli, chopped
1 tbspn garlic, crushed
2 tbspn garam masala
2 cup chicken stock
½ cup fresh chopped coriander
12 lamb cutlets, frenched
Salt and cracked black pepper
100g greek style yoghurt
3 tbspn rose water
4 tbspn olive oil
1 tbspn mustard seeds
2 tbspn cumin seeds
1 tbspn fennel seeds
½ white onion, peeled & diced
4 vine ripened tomatoes, diced
1 tbspn fresh red chilli, chopped
1 tbspn garlic, crushed
2 tbspn garam masala
2 cup chicken stock
½ cup fresh chopped coriander
12 lamb cutlets, frenched
Salt and cracked black pepper
100g greek style yoghurt
3 tbspn rose water
Method
Cook pasta as per packet directions
Once cooked, remove, strain and toss with approx 1 tbspn olive oil.
Whilst the pasta is cooking, heat a pan over medium heat and add the remaining olive oil (approx 3 tbspn) once hot, add mustard seeds, cumin seeds and fennel seeds.
Stir seeds constantly so they don’t burn, cook for 1 to 2 minutes or until seeds start popping.
Once they begin to pop add onion, tomato, chilli, garlic and garam masala, sauté for a further 3 to 5 minutes.
Deglaze pan with stock, then add cooked Risoni, stirring through the spice mix.
Simmer till the stock is absorbed, finish with fresh chopped coriander.
Meanwhile heat a griddle pan or barbeque. Season lamb with salt and pepper and a little olive oil.
Place lamb on pan and cook on each side for 3 to 5 minutes.
Once cutlets are cooked, place 3 cutlets to each plate along with a portion of Spiced Risoni.
Finish with some yoghurt over the top.
Once cooked, remove, strain and toss with approx 1 tbspn olive oil.
Whilst the pasta is cooking, heat a pan over medium heat and add the remaining olive oil (approx 3 tbspn) once hot, add mustard seeds, cumin seeds and fennel seeds.
Stir seeds constantly so they don’t burn, cook for 1 to 2 minutes or until seeds start popping.
Once they begin to pop add onion, tomato, chilli, garlic and garam masala, sauté for a further 3 to 5 minutes.
Deglaze pan with stock, then add cooked Risoni, stirring through the spice mix.
Simmer till the stock is absorbed, finish with fresh chopped coriander.
Meanwhile heat a griddle pan or barbeque. Season lamb with salt and pepper and a little olive oil.
Place lamb on pan and cook on each side for 3 to 5 minutes.
Once cutlets are cooked, place 3 cutlets to each plate along with a portion of Spiced Risoni.
Finish with some yoghurt over the top.
rose water yoghurt
Method Mix the yoghurt and rose water together. Season with a good amount of cracked black pepper and set aside.
Author by
ADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
Sunday, September 8, 2013
Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni
12 cleaned baby calamari
2 cups fresh bread crumbs
1 egg, lightly beaten
1 bunch basil
1 bunch flat leaf parsley
¼ cup mint leaves
¼ cup dill
¼ cup capers
¼ cup gherkins
1 tbspn garlic, crushed
1 tbspn lemon zest
½ cup extra virgin olive oil
Salt and pepper
2 tbspn olive oil
1 onion, finely chopped
2 tbspn garlic
2 fresh bay leaves
2 tbspn red wine vinegar
2x 400g tins chopped tomatoes
Method
Cook pasta as per packet directions until al dente, drain the pasta, toss with a little olive oil and cool down.
Once pasta has cooled, mix together with bread crumbs and prepared salsa verde.
Add the egg and mix through the pasta.
Take the calamari and fill with stuffing. Don’t over fill as the filling will expand and cause the calamari to explode whilst baking.
Once filled, close each end with a tooth pick.
Take a baking dish and spoon sauce over the base.
Place calamari evenly around the dish and then season with salt and pepper.
Lightly cover the calamari with sauce and drizzle some oil over the top.
Cover with foil, place in the pre heated oven and bake for 20minutes.
Remove foil and bake for a further 5 minutes to give some colour.
Serve immediately.
Salsa verde Method
Finely chop the basil, parsley, mint, dill, capers and gherkins and place in a bowl.
Add crushed garlic, zest and vinegar.
Gradually add the oil until well combined.
Season with salt and pepper, remembering capers are quite salty.
Sauce Method
Take a pan and heat olive oil on a medium heat.
Add onion, garlic and bay leaf.
Sauté for 3 to 5 minutes or until soft, add wine and reduce by half.
Next, add tomatoes, stir and bring to the boil then reduce heat to a simmer.
Cook for 20 minutes and season with salt and pepper.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Sunday, September 8, 2013 0
Subscribe to:
Posts (Atom)
