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
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
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
Friday, September 6, 2013
Author by
ADAM SWANSON
Ingredients
500g San Remo Linguine
4 tbspn olive oil
2 tbspn butter
1 brown onion, peeled & finely diced
500g Swiss brown mushrooms, sliced
150g sliced pancetta, chopped
1 cup frozen peas
2 eggs
2 cups cream
Salt & pepper
100g shaved parmesan
Nutmeg, fresh, grated
4 tbspn olive oil
2 tbspn butter
1 brown onion, peeled & finely diced
500g Swiss brown mushrooms, sliced
150g sliced pancetta, chopped
1 cup frozen peas
2 eggs
2 cups cream
Salt & pepper
100g shaved parmesan
Nutmeg, fresh, grated
Method
Cook pasta as per packet directions.
In a large frying pan heat olive oil and butter on medium to high heat.
Add onion, mushrooms, pancetta and peas and cook until mushrooms are soft
and pancetta is crispy, stirring the whole time.
Cook for 5 to 10 minutes and then turn down heat to low.
In a bowl, combine eggs and cream and whisk together, season with salt and pepper.
Once pasta is cooked, strain and then add to pan. Turn heat off.
Pour in egg and cream mixture and stir through pasta.
In a large frying pan heat olive oil and butter on medium to high heat.
Add onion, mushrooms, pancetta and peas and cook until mushrooms are soft
and pancetta is crispy, stirring the whole time.
Cook for 5 to 10 minutes and then turn down heat to low.
In a bowl, combine eggs and cream and whisk together, season with salt and pepper.
Once pasta is cooked, strain and then add to pan. Turn heat off.
Pour in egg and cream mixture and stir through pasta.
The heat from the pasta will cook the egg and also heat the cream. Stir well.
Serve pasta topped with shaved parmesan and grated nutmeg.
Serve pasta topped with shaved parmesan and grated nutmeg.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
Friday, September 6, 2013 0
Thursday, September 5, 2013
Author by
ADAM SWANSON
Ingredients
4 duck breasts, skin on
1 onion, peeled and diced
1 carrot, peeled and diced
2 celery stalks, diced
3 bay leaves
½ cup porcini mushrooms, soaked in boiling water
1½ cup red wine
½ cup port
2 cups chicken stock
1 x 400g tin chopped tomatoes
4 sprigs thyme
500g San Remo Rigatoni
½ cup flat leaf parsley, chopped.
1 onion, peeled and diced
1 carrot, peeled and diced
2 celery stalks, diced
3 bay leaves
½ cup porcini mushrooms, soaked in boiling water
1½ cup red wine
½ cup port
2 cups chicken stock
1 x 400g tin chopped tomatoes
4 sprigs thyme
500g San Remo Rigatoni
½ cup flat leaf parsley, chopped.
Method
Place a large deep pan on medium to high heat, place the duck breasts into the hot pan, skin side down and cook for 5 minutes. This allows the fat to render out of the duck. Turn over when golden and crisp and cook for 3 minutes.
Remove from pan and strain half the fat out.
Add onion, carrot, celery and bay leaves and cook for 3 minutes.
Strain the porcini from the liquid and reserve, add porcini mushrooms to the pan, fry for a further 2 minutes.
Deglaze the pan with the red wine and port. Cook until the liquid is reduced by half and then add chicken stock, tomatoes, thyme and half the reserved porcini liquid.
Place duck breasts back into the pan and cover. Bring up to the boil and then reduce heat to a simmer. Continue to cook for 1½ hrs or until duck is very tender.
Remove duck from pan and shred duck meat.
Reduce sauce to a thick ragu consistency; return the shredded duck meat to ragu.
Season well.
Cook the pasta according to packet directions, drain pasta and add to sauce.
Finish with chopped parsley and serve.
Remove from pan and strain half the fat out.
Add onion, carrot, celery and bay leaves and cook for 3 minutes.
Strain the porcini from the liquid and reserve, add porcini mushrooms to the pan, fry for a further 2 minutes.
Deglaze the pan with the red wine and port. Cook until the liquid is reduced by half and then add chicken stock, tomatoes, thyme and half the reserved porcini liquid.
Place duck breasts back into the pan and cover. Bring up to the boil and then reduce heat to a simmer. Continue to cook for 1½ hrs or until duck is very tender.
Remove duck from pan and shred duck meat.
Reduce sauce to a thick ragu consistency; return the shredded duck meat to ragu.
Season well.
Cook the pasta according to packet directions, drain pasta and add to sauce.
Finish with chopped parsley and serve.
Author byADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
Thursday, September 5, 2013 0
Wednesday, September 4, 2013
Author by
ADAM SWANSON
Ingredients
500g San Remo Angel Hair pasta
½ cup extra virgin olive oil
3 tbspn garlic, crushed
2 tbspn fresh red chilli, finely chopped
1 punnet cherry tomatoes cut in half
500g fresh crabmeat
2 cup fish stock
Salt & cracked black pepper
1 cup basil leaves
½ cup extra virgin olive oil
3 tbspn garlic, crushed
2 tbspn fresh red chilli, finely chopped
1 punnet cherry tomatoes cut in half
500g fresh crabmeat
2 cup fish stock
Salt & cracked black pepper
1 cup basil leaves
Method
Cook pasta as per packet directions.
Heat a large frying pan over medium heat, add the olive oil.
Add garlic, chilli and cherry tomatoes and sauté for 2 to 3 minutes, keep the heat down so as not to burn the garlic and chilli.
When the tomatoes have slightly collapsed, add crab meat, stir and continue to cook for a further 1 to 2 minutes.
Add fish stock and turn down the heat and simmer till stock is reduced by half.
Adjust seasoning adding salt & pepper if required.
Strain pasta and add to pan, mixing through sauce.
Tear basil leaves and add to pan.
Serve immediately.
Heat a large frying pan over medium heat, add the olive oil.
Add garlic, chilli and cherry tomatoes and sauté for 2 to 3 minutes, keep the heat down so as not to burn the garlic and chilli.
When the tomatoes have slightly collapsed, add crab meat, stir and continue to cook for a further 1 to 2 minutes.
Add fish stock and turn down the heat and simmer till stock is reduced by half.
Adjust seasoning adding salt & pepper if required.
Strain pasta and add to pan, mixing through sauce.
Tear basil leaves and add to pan.
Serve immediately.
Author byADAM SWANSONPhotography: Jacqui WayFood Styling: Chris StephanFood Preparation: Belinda Hanson-Kennywww.sanremo.com.au
Wednesday, September 4, 2013 0
Author by
ADAM SWANSON
Ingredients
500g San Remo Risoni
12 vine ripened tomatoes
3 tbspn olive oil
1 onion, peeled and finely diced
1 tbspn garlic, crushed
1 cup pine nuts
500g finely ground pork mince
1 tbspn grated lemon zest
1 bunch dill, finely chopped
1 cup keflagraveria cheese, grated
1 cup fresh coarse bread crumbs
Salt and pepper
Method
Pre heat oven to 160°C Cook pasta as per packet directions. Remove pasta, drain and toss through a little olive oil, cool.
Cut the tops off the tomatoes, place tops aside as they will be used later.
Using a teaspoon, carefully remove the flesh from inside the tomatoes.
Repeat process until all the tomatoes are complete. Roughly chop the flesh and set aside.
Heat 2 tbspn of the olive oil in a pan over medium heat, cook onion, garlic and pine nuts for 2 to 3 minutes.
Add pork mince to pan and cook until well browned.
Add approximately half the reserved tomato flesh, lemon zest and dill and mix through.
Cook for a further 10 to 15 minutes until all liquid has evaporated.
Remove from heat and add the cooled risoni, cheese and bread crumbs, mix together.
Season with salt and pepper.
Take tomatoes and season inside with salt and pepper, then stuff tomatoes with risoni mix.
In a baking dish put a little olive oil onto the base and then place tomatoes on top into the baking dish.
Drizzle with olive oil, place lids back on top of tomatoes and roast for 20 minutes or until tender.
Keflagraveria
The taste of this hard cheese is salty, it is made from sheep’s milk. A suitable substitute would be pecorino, romano, parmesan or an aged gruyere.
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
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