Mains

A selection of Mains

Rack of lamb with a herb crust

2 racks of lamb, French trimmed
40g fresh white breadcrumbs
3 tbsps fresh parsley, chopped
3 tbsps fresh mint leaves, chopped
1 tsp fresh rosemary, chopped
2 garlic cloves, peeled and crushed
Flaked sea salt
Freshly ground black pepper
1 tbsp Dijon mustard

SERVES: 4-5

PREPARATION: 15 MINUTES

COOKING TIME: 40 MINUTES (plus 10 minutes standing)

Preheat the oven to 200°C/400°F/Gas Mark 6. Heat a large, heavy-based frying pan and brown the meat, skin side down, for 5 minutes. Brown the remaining sides, then remove the racks from the pan. Place them in a roasting tin, facing each other, with the bones crossing at their tips.

Mix the breadcrumbs with the herbs and crushed garlic, then stir in a pinch of salt and some black pepper. Brush the skin side of each rack with the mustard and cover with the breadcrumb mixture, pressing it carefully so it sticks.

Roast the lamb racks in the oven for 25-30 minutes for medium-rare meat. Remove the racks from the oven, cover loosely with foil and leave to stand for 8-10 minutes.

Carve each rack into individual ribs and serve with a red wine gravy. Dauphinoise potatoes go well with this and make for a really fine feast.


Monkfish Wrapped in Parma Ham

Bacon is a good alternative to Parma ham. If you can’t find monkfish fillets make sure that the fish you choose instead has suitably firm flesh.

Serves: 4–6
Preparation time: 20 minutes
Cooking time: 20 minutes
1⁄2 small red pepper
1⁄2 small green pepper
1⁄2 small yellow pepper
2 monkfish fillets (350g/12oz) each
125g (41⁄2oz) Parma ham, sliced
1 large sprig rosemary, separated into small sprigs
4 tablespoons extra virgin olive oil
Sliced red onions and tomatoes


Sauce
175ml (6fl oz) Champagne
3 tablespoons fruit vinegar
125ml (41⁄2fl oz) fish stock
3 teaspoons caster sugar
4 tablespoons fresh mint
Alternative fish: Dover sole, turbot

Method
1.Preheat the oven to 200ºC (400ºF/gas 6). Cut away the membranes from the peppers, then slice the peppers very finely into strips. Season the monkfish all over.

2. Lay the Parma ham out flat on a work surface with each slice slightly overlapping, then arrange half of the peppers along the centre. Place the monkfish fillets on top and lay the remaining pepper slices and half of the rosemary sprigs on the fish. Tightly roll the Parma ham around the monkfish, then pierce the rolls with the remaining rosemary sprigs to secure them.

3. Heat a large heavy-based ovenproof frying pan until hot, add the olive oil and heat until hot. Add the monkfish and seal for 5 minutes, turning the fish constantly.

4. Transfer the pan to the oven and roast for 10 minutes, then turn off the oven and open the door slightly; this will keep the fish warm while you are making the sauce.

5. To make the sauce; place the Champagne in a pan over medium heat and simmer for 6 minutes, then add the vinegar, stock, sugar and half the mint. Simmer until the liquid is reduced by half. Over a low heat, whisk in the butter, then stir.


Quinoa-stuffed Beef Tomatoes

This is one of those versatile dishes where you can add or takeaway ingredients, just make sure to add lots of herbs as quinoa on its own does not have a very strong flavour.

Serves 6
6 beef tomatoes
1 tablespoon finely chopped fresh basil
2 tablespoons finely chopped oregano
300 g quinoa, steamed
Salt and freshly ground black pepper
6 tablespoons olive oil

Methods
1. Preheat the oven to 200 C/fan oven 180 C/Gas Mark 6. Slice the tops off the tomatoes and keep them on one side. Using a spoon, scoop out the middle of the tomatoes and reserve the pulp. 

2. Mix the tomato pulp with the herbs, cooked quinoa and plenty of seasoning. Place the tomatoes on a baking tray and spoon the filling into the tomatoes. Top each tomato with a tomato lid, drizzle over the olive oil and cook for 45 minutes. Serve at once.


Zilli Know-How
Quinoa (pronounced 'keen-wah') is a South American grain with a mild, slightly nutty flavour. It can be used in dishes instead of rice, couscous or bulgur. Quinoa is high in protein and contains all eight of the essential amino acids, as well as magnesium and iron, so is good to include in a vegetarian diet. It's gluten-free too. Cook following the packet instructions.


Aubergine Cannelloni

One of my favourite dishes – rather than using pasta you use the aubergine as the ‘cannelloni’. The cheese filling and the aubergine go really well together.

Serves 4
2 aubergines
300 g (10 oz) ricotta cheese
50 g (2 oz) Parmesan cheese, grated
150 g (5 oz) mozzarella cheese, finely diced
15 g (½ oz) fresh basil, torn into pieces, plus extra to garnish
Salt and freshly ground black pepper
200 g (7 oz) cherry tomatoes
4 teaspoons extra virgin olive oil

Methods
1. Cut the aubergines lengthways into 5 mm (¼ inch) thick slices and grill on both sides until soft.

2. In a bowl, mix the ricotta with half the Parmesan and the mozzarella. Add almost all the basil and seasonings.

3. Spread the ricotta mixture over each aubergine slice and roll up.

4. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Arrange the aubergine rolls in a buttered roasting tin and sprinkle with the rest of the grated Parmesan. Bake in the oven for 10 minutes.

5. Meanwhile, blend the cherry tomatoes with the olive oil and remaining basil leaves in a blender or food processor. Pour the sauce into a pan and heat through. Serve the cannelloni, sprinkled with the extra basil, with the tomato sauce.


Grilled Polenta with Slow-Cooked Tomatoes and Mushrooms

Aldo says his mamma used to make this as a cheap and tasty option for their large and hungry family. It's also super-simple to do.


Serves 6
500 g (1 lb) plum tomatoes
1 tbsp oregano (fresh if you can get it)
100 ml (31/2 fl oz) olive oil
500 g (1 lb) instant polenta
1 tbsp butter (for greasing)
2 tsp chopped garlic
500 g (1 lb) button mushrooms, halved
250 g (8 oz) melting cheese like Fontina, Edam or Emmenthal

Method
1. Preheat the oven to 100 C/Gas Mark 1/2. Cut the tomatoes in half and place them cut side up on a baking tray. Season with salt, pepper and oregano, and drizzle with some olive oil. Cook for 1 hour.

2. Cook the polenta according to the packet instructions. Pour into a 27 x 35 x 2.5 cm (101/2 x 14 x 1 inch) buttered baking tray and leave to cool.

3. Preheat the grill. Heat the remaining oil in a pan, add the garlic and mushrooms and cook for 15 mins. Scatter the mushrooms and tomatoes over the polenta. Top with the cheese and grill for 10 mins until cheese has melted. Cut into slices, serve.


Mushroom Wellington

Serves 4
For the Baby Vegetable Accompaniment
1 bunch carrots
1 bunch baby fennel
1 bunch baby beetroot
1 bunch baby leeks
Olive oil, to drizzle
Salt and freshly ground black pepper
1 kg red onions, quartered
50 ml balsamic vinegar
100 g caster sugar
For the Mushroom Wellington
4 tbsp olive oil
500 g button mushrooms, quartered
1 garlic clove, crushed
1 shallot, chopped
1/2 head spring greens, thinly sliced and steamed
150 g fresh breadcrumbs
200 g ground almonds
4 tbsp chopped fresh parsley
500 g ready-rolled puff pastry

Method
1. Wash and steam the baby veg until tender and drizzle with a little olive oil. Season and keep warm.

2. Preheat the oven to 180 C/Gas 4. Place the onions on a baking tray and drizzle with oil. Cover with foil and cook for 30 mins. Remove the foil. Sprinkle over the vinegar and sugar and cook for 15 mins. Keep warm.

3. To make the Wellington, heat the oil and fry the mushrooms for 10 mins until the juices have evaporated. Add the garlic and shallot and cook for 5 mins. Remove from the heat and add the spring greens, breadcrumbs and almonds. Cook for 5 mins, then add the parsley and season.

4. Adjust the oven to 200 C/Gas 6. Lay the pastry on a lined baking tray. Spoon the mushroom mix down the centre lengthways then make 3 cm cuts down both sides of the pastry. Plait the strips alternately over the filling. Bake for 25 mins. Serve in slices with the baby veg and onions.


Thai Style Grilled Vegetables

If you are having friends round for lunch, this is the perfect dish to make and leave on the table for them to pick at or you can use it as part of an antipasta dish.

Serves 4
For the Dressing
150 ml tamari soy sauce
2 tbsp chopped fresh ginger
100ml sesame oil
1 lemongrass stalk, chopped
1 red chilli, deseeded and chopped
1 garlic clove, crushed
1 lime leaf, chopped
1 tbsp chopped fresh coriander
For the Vegetables
1 aubergine, trimmed and sliced lengthways
3 courgettes, trimmed and sliced
1 red pepper, deseeded and sliced
1 red onion, sliced

Method
1. In a bowl, blend all the dressing ingredients together with 300ml water and pour into a jug.

2. Heat a griddle pan and grill all the sliced vegetables until just tender. Cover the veg with the dressing and serve either warm or cold.


The Zilli Veggie Burger

These burgers are always popular with family and friends. You can add some mozzarella and chilli to make them into chilli cheese burgers!

Serves 4
4 tbsp olive oil
1 onion, chopped
1 celery stick, chopped
100g carrots, chopped
1 tbsp mixed dried herbs
2 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
200 g soya mince, rehydrated
250 ml red wine
2 tsp fennel seeds
2 tsp tomato puree
200 g couscous
1 tbsp chopped fresh parsley
Salt and black pepper
To Serve
6 burger buns
Mayonnaise
Ketchup
Mixed salad leaves
Sliced avocado
Sliced tomatoes
Gherkins

Method
1. Heat 2 tbsp of the oil in a pan and cook the onion, celery, carrots, dried herbs, rosemary and thyme until the onion is golden. Add the soya mince and red wine and cook for 2 mins.

2. Add the fennel seeds, tomato puree and 1 ltr water and cook for 20 mins. When the soya has softened, remove from the heat and stir in the couscous. Cover and leave for 15 mins until the couscous is cooked. Add the parsley, season and shape into 6 burgers.

3. Heat the remaining oil and fry the burgers for 2 mins on each side until golden. Serve in buns with mayonnaise and ketchup, salad leaves, avocado, tomatoes and gherkins.


Orecchiette with Mushrooms

Orecchiette means 'little ears' in Italian and this is what this pasta looks like. You can use another short pasta if you cannot find it.

Serves 4
2 tablespoons olive oil
250 g (8 oz) chiodini mushrooms (you can also use chanterelle or small fresh porcini)
1 garlic clove, chopped
Salt and freshly ground black pepper
100 ml (31/2 fl oz) white wine
100 ml (31/2 fl oz) hot vegetable stock
2 tablespoons chopped fresh parsley
125 ml (4 fl oz) double cream
500 g (1 lb) orecchiette pasta
3 tablespoons freshly grated Parmesan cheese

Method
1. Heat the oil in a pan and when very hot, add the mushrooms and garlic, and sauté until golden. Season and add the wine. reduce for 2 minutes and then add the stock, parsley and cream.

2. Meanwhile, cook the pasta according to packet instructions.

3. Drain the pasta and add to the mushrooms, cook for a further minute, tossing to ensure the sauce coats the pasta. Serve with fresh Parmesan.

Zilli Know-How
Chiodini mushrooms look like the top of a nail, hence the name, which means little nail. They cannot be cultivated so you will only find wild chiodini.


Lamb Stuffed with Couscous and Pine Nuts

Aldo picked up this recipe on a recent trip to a Greek island and tweaked it a bit for the book. Change it how you like it as it always works and always tastes sensational.

Serves 6
Preparation time: 15 minutes
Cooking time: 2 hours 30 minutes
3 tablespoons olive oil
1 onion, chopped, plus 1/2 onion
4 garlic cloves
50 g aubergine, diced
50 g courgette, diced
200 g can chopped tomatoes
a pinch of sugar
2 sprigs of thyme, leaves only
1 teaspoon capers, rinsed and dried
8 black olives, stoned and finely chopped
50 g couscous
100 ml boiling water
juice of 1/2 lemon
1 red pepper, roasted and cut into strips
1 yellow pepper, roasted and cut into strips
35 g toasted pine nuts
Salt and freshly ground black pepper
1.5 kg boned leg of lamb

Method
Preheat the oven to 230˚C/fan oven 210˚C/Gas Mark 8.

Heat 1 tablespoon of the olive oil in a deep pan and cook the chopped onion until soft. Add two crushed garlic cloves and cook for 2 minutes. Add 2 tablespoons olive oil, then the aubergine and courgette and cook for 10 minutes.

Add the tomatoes and a pinch of sugar and cook over a low heat until thick.

Remove from the heat and stir in the thyme, capers and olives.

Prepare the couscous by pouring over the boiling water and leaving for 5 minutes, occasionally fluffing with a fork. Add the lemon juice, peppers and pine nuts to the couscous. Stir the couscous mixture into the tomato sauce and season.

Fill the lamb with as much stuffing as you can, fold over, and secure with string or skewers. Put the remaining cloves of garlic on a roasting tray and add the half onion. Place the lamb on top and cook for 30 minutes.
Reduce the oven temperature to 180˚C/fan oven 160˚C/Gas Mark 4 and cook for 1 hour. Cover the lamb with foil and cook for another 30 minutes.

Rest for 10 minutes before serving accompanied, if wished, with a cucumber and yogurt dip.


Full “Inglese” breakfast

Ingredients:
(Recipe for 2 portions)


2 free range eggs (can use duck eggs)
120g baked beans
100g chestnut mushrooms (sliced)
1 clove garlic (crushed)
1 sprig of thyme
40ml olive oil
20g butter
10ml truffle oil
200g pancetta
2 pork sausages
2 slices of focaccia

 

Method
Preheat your oven to 180-200⁰C / light BBQ

Prick the sausages a few times with a fork and place in the oven/ on the BBQ for 15-20 minutes until cooked through and caramelised all around.

Cook the Pancetta by placing the slices on a hot grill/BBQ. No oil is needed as the fat will render and stop it from sticking. Cook for 3-4 minutes on each side to get good grill marks and cook the meat through to the centre.

In a hot frying pan, fry the mushroom slices with garlic and thyme in half of the olive oil for around 3-4 minutes. When they are cooked, remove from the heat and drizzle the truffle oil over the top and mix in.

Remove the mushrooms from the pan and place back on the stove to fry the eggs with the remaining oil and 10g of butter. Season the egg with salt and pepper.

Toast the focaccia, and heat up the beans in a saucepan with the remaining 10g of butter.

When everything is cooked, plate up the sausages, fried eggs, pancetta, mushrooms, beans and toasted focaccia.


Spelt with clams & mussels

Serves 4

Preparation time: 20 minutes (plus soaking)

Cooking time: 15 minutes

Ingredients:
150 g mussels
190 g clams
3 fat garlic cloves
120 ml olive oil
1 red chilli, deseeded and finely chopped
4 bay leaves
120 ml good white wine
400 g baby plum tomatoes, halved lengthways
30 g fresh basil leaves
30 g fresh flat-leaf parsley, finely chopped
350 g pearled spelt
salt and freshly ground black pepper
extra virgin olive oil, to drizzle

 

Method
Scrub the mussels clean and remove the beards and any barnacles. Soak the clams in salted water for 30 minutes to remove the grit, then wash in clean water and drain. Discard any that have opened.

Place the unpeeled garlic cloves on a clean surface and crush with the blade of a heavy knife. Put the oil in a large non-stick frying pan and add the garlic, chilli and bay leaves. Cook for 1 minute over a low heat then remove the garlic cloves. Add the clams and mussels, cover and cook for 2–3 minutes. Once the shellfish have opened, pour in the wine and simmer for 3 minutes over a medium heat. (Discard any shellfish that remain closed.)

Add the tomatoes, basil and parsley and cook for a further 5 minutes over a low heat. Set aside.

Meanwhile, bring a large pan of salted water to the boil. Add the spelt to the pan and return to a rolling boil. Stir and cook for 10 minutes until cooked. Drain.

Add the spelt to the mussels and clams, return to the heat and continue cooking for 2 more minutes. Adjust the seasoning, drizzle with a little virgin olive oil and serve immediately



Squid & prawn skewers with aubergines and roast pepper salsa

Serves 4

Preparation time: 1 hour 15 minutes (plus marinating)

Cooking time: 35 minutes

Ingredients:
16 raw tiger prawns, peeled and heads removed
2 cleaned fresh squid tubes, opened out and cut into large chunks
Sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
Juice of 2 lemons

Grilled aubergines
2 aubergines
olive oil
3 garlic cloves, finely sliced
1 chilli, deseeded and finely sliced
3 tablespoons chopped fresh
lat-leaf parsley
2 rosemary sprigs
100 ml extra virgin olive oil

Roast pepper salsa
4 red peppers
2 canned anchovies
1 small bunch fresh basil
½ tablespoon extra virgin olive oil

 

Method
Slice the aubergines into 1 cm rounds, place in a colander over a bowl and add some sea salt. Leave to stand for at least an hour – the salt will remove the bitterness and excess water – then drain and pat dry.

Brush a griddle pan with a little olive oil and chargrill the aubergines over high heat on both sides. Place in a flat dish and sprinkle with the garlic, chilli, parsley and leaves from the rosemary sprigs. Pour over the olive oil and marinate for at least 2 hours.

For the salsa, sprinkle some sea salt over the peppers and roast in an oven preheated to 180˚C/fan oven 160˚C/Gas Mark 4, or on a barbecue, for 30 minutes, continually turning them. Remove and immediately place in a plastic bag. Tie the ends and leave to cool.

When cool, peel the skin and remove the core and seeds. Place in a blender with the anchovies, basil leaves and olive oil. Blitz and set to one side.

If using bamboo skewers, soak in water to prevent burning and splintering when cooking. Place the prawns and squid in a bowl and season. Add the olive oil and lemon juice and toss. Place two prawns and some squid on a skewer, using eight in all, and cook on the barbecue or chargrill in a griddle pan for 5 minutes, or until the prawns are pink in colour.

Serve on the marinated aubergines with the pepper salsa drizzled over the top.


Thinly sliced venison fillet with bean salad

Serves 4

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:
3 tablespoons olive oil
1 rosemary sprig, leaves finely chopped
1 shallot, finely chopped
Juice of 1 lime
Salt and freshly ground black pepper
1 whole venison fillet (about 350 g)

Bean salad
400 g can chickpeas, washed and drained
400 g can kidney beans, washed and drained
½ red onion, finely sliced
2 tomatoes, finely chopped
1 tablespoon olive oil

 

Method
Preheat the oven to 220˚C/fan oven 200˚C/Gas Mark 7.

Put 2 tablespoons olive oil in a small pan over medium heat and stir in the rosemary, shallot and lime juice. Season and set to one side. Leave to infuse for about 30 minutes.

Heat an ovenproof frying pan, then brush the meat all over with a little of the olive oil and add it to the pan. Sear on all sides then roast in the oven for 8–10 minutes. Leave to rest for 3 minutes.

In a bowl mix together the chickpeas, kidney beans, onion and tomatoes. Add 1 tablespoon olive oil and season.

Serve the venison sliced, with the sauce poured over and the bean salad on the side.

 


BBQ Roast Lamb Leg

Roast Lamb Leg

Prep time: 3 hours

Cook time: 4-5 hours (ideally, if you butterfly the leg, you can cook it much quicker to keep the colour, around 20 minutes on each side before wrapping in foil and allowing to rest)

Ingredients:

  • For the Lamb:
  • 1 Leg of lamb (for the dish on the show I used a leg of black border lamb)
  • 200g N’duja
  • 5 cloves of garlic
  • 2 stalks of fresh rosemary
  • 1 bunch of fresh thyme
  • A handful of dried Calabrian oregano
  • 1 bunch of fresh parsley
  • A palm-full of Pine nuts
  • Lemon zest of one lemon
  • Extra virgin olive oil
  • Salt
  • Pepper

For the potatoes:

  • 600-700g Roasting potatoes (rough 5cm dice)
  • 200ml duck fat
  • 10 sprigs fresh Rosemary
  • 5 cloves of garlic

 

For the kale:

  • 1/2 red chilli
  • 1/2 tsp chilli flakes
  • 150g salted butter
  • 1 clove of garlic minced
  • 500g kale

 

Method:

  • Start by making small incisions all across the leg with the tip of the knife. Into these openings place a slice of garlic
  • Finely chop all the herbs, grate the lemon zest and mix with the nduja to create a paste, season with a little salt and pepper. If the mix is quite thick, thin it out a little with the olive oil
  • push the nduja/herb paste into the incisions over the garlic (do this to each one)
  • Set the remaining paste to one side
  • Place the leg of lamb onto the hot grill and brown all over. Lower the heat, remove the lamb after about 20 minutes and wrap in baking paper and foil. Return to the cooler BBQ and cook on a low heat (around 60-70) for 4-5 hours.
  • While the meat is cooking take the remaining nduja paste, place into a pestle and
  • mortar with the fine nuts and parsley and work into a paste, top with a little olive oil
  • When the lamb is soft and falling away from the bone, shred the meat from the bone onto a plate (keep the bone on the plate) and drizzle over the nduja/herb sauce, finish with a little more chopped parsley and a squeeze of lemon.

 

For the potatoes:

  1. Put the potatoes in a saucepan and cover with cold water. Add a handful of salt and bring to the boil.
  2. When it comes to the boil, leave to simmer for 4-5 minutes then strain into a sieve or colander. Leave to cool slightly and drip any excess water away for at least 5-6 minutes.
  3. Meanwhile, in another suitable oven dish or tray, place the duck fat, garlic and rosemary and heat in the oven at around 180°C for 5-6 minutes. When the fat is hot, take the dish out from the oven and carefully remove the rosemary and garlic. This will have nicely scented the fat.
  4. Add the potatoes, making sure they are all distributed evenly.
  5. Roast for about 1-1 1/2 hours, shaking and moving them around every now and then to ensure even roasting.

   

For the kale:

  1. Blanch the kale for 8 minutes in boiling salted water and place into a saucepan with a slice of the chilli butter. Mix well and season to taste.
  2. Unwrap the lamb and slice. Serve with the kale, potatoes and lamb juices.
     

Pappardelle with duck Ragu

Ingredients:
Serves 4

2 duck legs
Salt (as per method below)
Handful of thyme springs
300g Duck fat

 

For the pasta

500g strong flour (00)
2 eggs
2 egg yolks
 

100ml Olive oil
100g flat pancetta cut into batons
1/ onion finely chopped
3 cloves of garlic finely chopped
1 small carrot, finely chopped
1 celery stalk, finely chopped
400g tinned chopped tomatoes
250ml chicken stock
2 tbsp. chopped fresh sage leaves
400g Pappardelle pasta
Pinch of sea salt
Grated parmesan to serve

 

 

Method                                        

For the confit duck legs

For the duck, weigh the duck legs. You will need 15g/½oz of salt per kilo of duck legs. Place the duck legs in a roasting tray, sprinkle with the salt and add the thyme, cover the tray with cling film and chill in the fridge overnight.

To cook: Heat a heavy frying pan over a low to medium heat, then add the duck legs to the pan and cover them completely in the duck fat

Bring the duck fat to a gentle simmer and cook the duck legs gently for 2-2½ hours, or until the meat is very tender. Remove the duck legs from the fat, draining off any excess fat,  pick the meat and skin off the duck legs, discarding the bones.

 

To make the pasta: place the flour on a table top and make a well in the middle, add the whole eggs and yolks to the well and then drag the flour over the eggs and pull together, knead the dough briskly for 1 minute, it should be quite stiff and hard to knead. Wrap in cling film and leave to rest in a cool place for 1 hour before using.

Heat the olive oil in a saucepan over a medium heat, add the onion, garlic, carrot, celery and sea salt, coat in the oil and turn the heat down, cover with a lid and allow mixture to cook down and soften, for about 10 minutes.

Now cut the pasta dough into 2 pieces. For each piece, flatten with a rolling pin to about 5mm/¼ in) thick. Fold over the dough and pass it through a pasta machine at its widest setting, refolding and rolling 7 times (not changing the setting) until you have a rectangular shape. It is important to work the dough until it is nice and shiny, as this gives it the "al dente" texture. Repeat with the second piece of dough. Alternatively roll out the dough with a rolling pin to ¼ inch thick on a floured surface, cut into thick 3cm strips to make fettuccini and hang out to dry for ½ hour or till dry to the touch

Add the tinned tomatoes and duck meat to the onion mixture and cook for a further 20 minutes or until the sauce has thickened.

Add the stock and simmer for ten minutes, and the sage and season, put aside.

Boil the pasta in a saucepan of boiling salted water for a few min’s until al dente (still with a bite) and drain

To serve

Toss the pasta through the duck ragu mix, spoon into pasta bowls, drizzle over some olive oil and  grated parmesan


Baked Cod with Black Olive Crust and Lentils

Ingredients:
100 ml extra virgin olive oil
1 carrot, diced
1 celery stalk, diced
1 onion, diced
500 g Puy lentils
2 bay leaves
1.5 litres vegetable stock
1 tablespoon breadcrumbs
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
100 g black olives
4 cod fillets (about 180 g each)

 

Method

  • Heat half the oil in a large pan and add the diced vegetables. Cook until soft, about 3-4 minutes, stirring to ensure they don't stick. Add the lentils and bay leaves, stir a couple of times, then add the stock and cook gently until it has been absorbed by the lentils, about 30 minutes. Keep warm.
  • Light BBQ and put the lid down to pre-heat.  In a food processor blend the remaining oil, the breadcrumbs, herbs and black olives until you have a smooth mix.
  • Place the cod in a roasting tray and divide the olive mixture between the fillets, pressing it down with your fingers over the top and making sure you have an even distribution of the mix. Bake on the BBQ, lid down for 7-8 minutes. Serve the fish on top of the lentils.

Arancini with taleggio

Ingredients 
Serves 4

500ml chicken or vegetable stock
40g Cocopacific coconut oil or Cocopacific raw coconut goodness
1 ½ tbsp. of Cocopacific coconut oil
1 ½ onions, finely chopped
4 cloves of garlic, finely chopped
250g Arborio or carnaroli rice
200ml white wine
Handful of flat parsley leaves, roughly chopped
1 bunch of chives, finely chopped
1 bunch of mint leaves, finely chopped
55g parmesan, finely grated, plus extra for serving
100g taleggio
100g Cocopacific coconut flour
2 eggs, lightly whisked
125g dry breadcrumbs
Cocopacific coconut oil for deep fat frying
1 Lemon, cut into wedges

 

Method

To make the risotto:

Bring the stock to the boil in a large saucepan then maintain it at a gentle simmer.

Meanwhile heat the Cocopacific coconut oil or Cocopacific raw coconut goodness in a saucepan, on a medium to low heat, add the onions & garlic and cook till soft and translucent in colour.

Tip. Place some baking parchment & a lid over the onion mix, this helps the onions sweat down quicker and helps to deter burning.

 

Once the onion mix has softened add the rice and cook for 2 minutes mixing well and coating all the rice, then add the wine and simmer until evaporated.

Then slowly, with one ladle at a time, add the hot stock to the rice mixture, stir continuously and allow to absorb before adding the next ladle. Keep repeating the process until all the stock has been used up, the rice mixture should be almost cooked and thick. Stir the herbs and parmesan into the mixture until well combined.

Allow to cool slightly, then spread onto a tray and chill in the fridge for 2 hours.

 

To shape the arancini, roll tablespoons of the risotto into balls, pull off 1cm pieces of the taleggio and press into the centre of the balls, then re-roll to enclose the cheese into the centre of the ball.

Place the Cocopacific coconut flour, egg and breadcrumbs into 3 separate bowls.

Lightly dust the arancini in the Cocopacific coconut flour, dip into the egg and then roll in the breadcrumbs until evenly coated.

Fill a wok or deep saucepan one third full with Cocopacific coconut oil, allow to melt and heat to 180’c/350’f

Deep fry the arancini in batches, for 3 minutes at a time, turning constantly, until heated through and golden brown. Drain onto kitchen paper.

Serve with grated parmesan and the lemon wedges and some baby leaves drizzled with balsamic vinegar and a little Cocopacific coconut oil (melted)


Roasted Lamb with Parmesan topping

Ingredients 
1 leg of lamb (1.3kg)
4 tbsp olive oil
1/2 glass of white wine
150g flour
3 cloves of garlic
1 sprig of rosemary
100g grated Parmesan
4 large eggs
2 tbsp chopped fresh parsley

Method
Remove the bone from the leg of lamb (or ask your butcher to do so), and cut into even chunks. Season with salt and pepper then coat the meat with flour and pat off any excess.

In a hot pan, brown off the meat in the olive oil until browned on each side, then add the rosemary, garlic and pour in the wine.

Reduce the heat and leave to simmer on a medium/low heat for about an hour or so until the meat is tender. Check the seasoning at this point.

When the meat is tender, remove the garlic and rosemary, then beat the eggs with the parmesan and parsley and pour this mix over the meat and stir in.

Place into a pre-heated oven at 190-200 degrees C for 15-20 minutes until the eggs have risen and browned on top.