Venison Meatballs, Tomato Sauce

Venison Meatballs, Tomato Sauce

Rich and succulent venison meatballs are great paired with this rich tomato and red wine sauce.

Best served with egg pasta or wild rice.

Venison Meatballs, Tomato Sauce
Serves 4

Ingredients:

For the Meatballs: 600g Minced Venison, 1 Medium Onion (Finely Chopped), 1 Slice White Bread (Gluten Free if Required), 3tbsp Milk, 2tsp Sea Salt, 2tsp Cracked Black Pepper, Large Handful Chopped Flat Leaf Parsley, Small Handful Chopped Sage, 3 Garlic Cloves (Crushed)

For the Tomato Sauce: 1 Large Onion (Finely Chopped), 2 Celery Stalks (Finely Chopped), 2 Garlic Cloves (Crushed), 4tbsp Olive Oil, 150ml Red Wine, 1 Rosemary Stalk, 1tsp Sea Salt, 2 Tins Chopped Tomato (Blitzed to a Purée), 1tbsp Caster Sugar, 2 Red Chillies (Sliced Vertically)

Method:

1) To make the meatballs, soak the bread in the milk for a few minutes. Combine all of the ingredients in a large bowl with the bread soaked in milk and mix well with your hands to combine. Roll the mixture into small balls and store covered in the fridge. Cook the meatballs in an oven at 190c on a lined baking tray for 20-25 minutes or until cooked through.

2) To make the tomato sauce, place a heavy bottomed saucepan over a medium heat. Add the olive oil and sauté the onion, celery and garlic for 10 minutes until soft. Add the red wine and allow to reduce by half. Add the rosemary, sea salt, tomato, sugar and red chillies. Simmer for 20-30 minutes or until reduced by half.

3) Serve the meatballs with the tomato sauce and good drizzle of olive oil.

Enjoy!

Advertisements

Truffle Tagliolini

Truffle Tagliolini

A deliciously simple recipe and the best way to serve top quality pasta – this is one of my favourite recipes!

Tagliolini is tossed with a butter and truffle sauce and topped with a little shaved truffle and parmesan.

Truffle Tagliolini
Serves 2

Ingredients:

200g Top Quality Dried Tagliolini, 30g Unsalted Butter, 15ml Extra Virgin Olive Oil, 2tbsp Reserved Pasta Water, 2tsp Black Truffle Oil, 1/2 Small Truffle (Fresh or Preserved) (Finely Shaved), 2tbsp Grated Parmesan, Sea Salt, Cracked Black Pepper

Method:

1) Bring a large pan of well salted water to the boil. Cook the pasta in the boiling water until al-dente (around 6 minutes for tagliolini).

2) Meanwhile melt the butter in a large saucepan. Add the olive oil and keep warm.

3) Drain the pasta once cooked (remember to save a little of the cooking liquid). Add the pasta to the pan with the butter and olive oil. Add the truffle oil and cooking liquor and season to taste with sea salt and cracked black pepper. Toss well to combine.

4) Serve the pasta and top with the shaved black truffle and a sprinkling of parmesan.

Enjoy!

Duck & Chestnut Tagliolini

Duck & Chestnut Tagliolini

This is a super quick alternative to a traditional pasta with duck ragu but is still packed full of flavour! Duck is paired with chestnuts, smoked pancetta and fresh sage.

Using top quality duck rillettes minimises prep and cooking time.

Duck & Chestnut Tagliolini
Serves 2

Ingredients:

300g Tagliolini, 75g Duck Rillettes, 30g Smoked Pancetta (Diced), 1 Shallot (Finely Diced), 1 Garlic Clove (Finely Diced), 1tbsp Chopped Fresh Sage, 2tbsp Freshly Grated Parmesan, 25g Unsalted Butter, Juice and Zest of 1/2 Lemon, 50ml Reserved Pasta Cooking Water, Sea Salt, Cracked Black Pepper, Extra Virgin Olive Oil

Method:

1) Bring a large pan of salted water to the boil. Cook the pasta in the water and drain when ready.

2) Meanwhile place a frying pan over a medium-high heat. Add a little oil and fry the pancetta with the shallot and garlic for 2 minutes until golden. Turn the heat to medium-low and add the rillettes, sage, parmesan and butter. Keep over a low heat until the pasta is ready.

3) When the pasta is drained, add to the pan with the duck mixture together with the reserved cooking water, lemon juice and zest and a good amount of freshly cracked black pepper. Toss the pasta well to combine and serve with a good drizzle of extra virgin olive oil.

Enjoy!

Italian Meatballs

Italian Meatballs

Italian meatballs braised in tomato sauce are a true delight. This is my recipe for no fuss, perfect Italian Meatballs.

Great comfort food for when you have a few mouths to feed – the secret is a blend of minced pork and beef bound with bread and milk.

Roast and then braise these meatballs in your favourite tomato sauce and serve with pasta.

Italian Meatballs
Serves 5

Ingredients:
400g Minced Beef (Preferably Course Ground)
400g Minced Pork (Preferably Belly and Course Ground)
2 Slices White Bread (Gluten Free if Required)
75ml Milk
Large Handful Chopped Parsley
75g Grated Parmesan
1 1/2tsp Dried Oregano
1tsp Sea Salt
2tsp Cracked Black Pepper

Method:

1) Preheat the oven to 200c. Remove the crusts from the bread and soak in the milk. Combine all of the ingredients in a large bowl, including the bread and milk, and mix well with your hands to combine.

2) Roll the mixture into balls around the size of a plum – you should get around 15 meatballs.

3) Transfer the meatballs to a lined baking tray and bake in the oven for 20 minutes or until cooked through. When ready, remove and transfer to a large pan. Pour over your tomato sauce and braise for 5-10 minutes until the sauce has come to a simmer.

4) Serve the meatballs and sauce with pasta and top with a little grated parmesan and cracked black pepper.

Enjoy!

Chicken Milanese

Chicken Milanese

A delicious and comforting supper, chicken Milanese is a staple recipe in my kitchen and always goes down well.

Pounded chicken is coated in breadcrumbs mixed with cayenne, thyme, oregano and paprika before being shallow fried in rapeseed oil.

Best served with pasta bound with a simple tomato sauce.

Chicken Milanese
Serves 2

Ingredients:

2 Chicken Breasts, 4 Slices Stale Bread, 1tsp Cayenne Pepper, 1tsp Paprika, 1tsp Oregano, 1tsp Thyme, Small Handful Parsley, 1tsp Sea Salt, 1tsp Cracked Black Pepper, 1 Egg White, Rapeseed Oil

Method:

1) Combine the bread with the cayenne, paprika, oregano, thyme, parsley, sea salt and black pepper in a food processor and blitz to a crumb. Pour into a wide, shallow dish. Place the egg white in a second wide, shallow dish.

2) Remove the inner fillet from the chicken breasts and butterfly each breast in half. Place a slice of the chicken between plastic wrap and pound with a meat hammer or rolling pin until around 2-3mm thick. Repeat with the remainder of the chicken.

3) Heat a large non-stick frying pan over a medium heat and add enough rapeseed oil to cover the pan by 0.5cm. Dip each piece of chicken in the egg white then into the breadcrumbs – pressing to ensure each side is coated well. Place in the pan and cook for around 4 minutes each side until cooked through. Continue in batches until all of the chicken is cooked (you may need to refresh the oil between batches), keeping the cooked chicken warm whilst the remainder cooks.

4) Serve the chicken with some grated parmesan and lemon wedges. Also great served with pasta and tomato sauce.

Enjoy!

Chicken and Herb Tagliatelle

Chicken and Herb Tagliatelle

This is a great way of using up leftovers from a roast chicken and makes a great midweek supper – quick to prepare and delicious.

Tagliatelle is bound with homemade basil, garlic and parsley oil, roast chicken and a little parmesan.

Chicken and Herb Tagliatelle
Serves 2

Ingredients:

For the Pasta: 225g Dried Tagliatelle, 150g Roast Chicken (Diced/Stripped) (Heated), Small Handful Shaved Parmesan, Sea Salt, Cracked Black Pepper, 25ml Reserved Pasta Cooking Water

For the Herb Oil: 75ml Rapeseed Oil, 1/2 Garlic Clove, Large Handful Chopped Basil, Large Handful Chopped Parsley, 1/4 Green Chilli (Seeds Removed)

Method:

1) Bring a large pan of salted water to the boil and cook the pasta.

2) Meanwhile, make the herb oil by combining all of the ingredients in a spice blender or food processor and blitz to combine (be careful not to over blend).

3) Once the pasta is cooked, drain and return to the pan. Add herb oil to taste, the roast chicken, shaved parmesan, reserved cooking water and cracked black pepper (and a little sea salt if desired). Fold well to combine and serve.

Enjoy!

Pea Risotto

Pea Risotto

Risotto is the ultimate in impressive comfort food and this pea risotto is no exception! Using pea purée as the base makes for a richly flavour and luxurious risotto.

Great topped with crispy smoked bacon, this would make a cracking dinner party starter or main.

Pea Risotto
Serves 4

Ingredients:

For the Purée: 150g Frozen Peas, 1tbsp Unsalted Butter, Reserved Cooking Water, Sea Salt, Cracked Black Pepper

For the Risotto: 250g Risotto Rice, 1 Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Celery Stick (Finely Chopped), 450ml Vegetable Stock, 100ml White Wine, 1tbsp Unsalted Butter, 4tbsp Grated Parmesan Cheese, 75g Frozen Peas, Sea Salt, Cracked Black Pepper, Crispy Smoked Bacon (Optional)

Method:

1) Make the purée by blanching the peas in a pan of boiling water for 2 minutes or until tender. Drain (reserving the cooking water) and transfer to a blender. Add the butter and blend, slowly add the cooking water until a pouring consistency is achieved. Season to taste and set aside.

2) Place a deep pan or casserole over a medium heat. Add a little olive oil and fry the onion, garlic and celery for 10 minutes until soft. Add the rice and coat well in the oil. Add the white wine and allow to reduce by half (ensuring the alcohol has burnt off).

3) Add the pea purée a little at a time, stirring continuously until some of the liquid has been absorbed (it will not dry out completely). Once the pea purée has been exhausted, gradually add the vegetable stock, stirring continuously, allowing the stock to be absorbed before each addition. Continue this until the rice is tender (around 25 minutes). Once the rice is tender, remove from the heat and add the butter, peas and parmesan. Cover and allow to rest for 5 minutes. Stir well to combine and season to taste before serving.

Enjoy!

Fig and Prosciutto Bruschetta

Fig and Prosciutto Bruschetta

A fantastic recipe for a lighter bruschetta – ideal for the summer months. This makes for a great starter or side before a big bowl of rich pasta, such as my Duck Ragu.

The recipe was a great way to showcase some fantastic Mijas Honey brought back from a recent trip to Spain – a honey which is super rich and dark without being overly sweet.

Fig and Prosciutto Bruschetta
Serves 4

Ingredients:

4 Slices Good Quality Bread (Sourdough works well)
4 Slices Prosciutto
4 Figs (Cross-Cut)
1 Ball Good Quality Mozzarella
Extra Virgin Olive Oil
4 Mint Leaves
Dark Honey
Cracked Black Pepper

Method:

1) Drizzle the slices of bread with the olive oil and lightly toast under the grill for a couple of minutes – ensure the bread does not brown too much.

2) Allow the bread to cool, then top each slice with a slice of prosciutto and a fig. Tear a few strips from the ball of mozzarella and place these around the prosciutto.

3) Drizzle a little honey over each fig, place a mint leave on top and give each slice a good crack of black pepper.

Enjoy!

Gnocchi Arrabbiata

Gnocchi Arrabbiata

A great recipe for a quick midweek supper, gnocchi is paired with a light tomato sauce packing a big kick of chilli.

Topping the gnocchi with a little diced mozzarella, fresh basil and parmesan shavings makes for a more impressive and, most importantly, a more delicious dish.

Gnocchi Arrabbiata
Serves 2

Ingredients:

For the Sauce: 300g Passata, 2tbsp Olive Oil, 2 Shallots (Diced), 1 Garlic Clove (Finely Sliced), 1tsp Tomato Purée, 1/2tsp Salt, Large Handful Fresh Basil (Chopped), 2 Red Chillies (Sliced), Juice 1/2 Lemon

To Finish: 200g Good Quality Gnocchi, 1 Ball Mozzarella (Diced), Fresh Basil Leaves, Handful Parmesan Shavings, Extra Virgin Olive Oil, Cracked Black Pepper

Method:

1) Begin by making the sauce: Sauté the shallot and garlic for 5 minutes in a large pan over a medium heat in the olive oil. Add the tomato purée and cook for a further 2 minutes, stirring continuously. Add the passata and sliced chilli and cook over a low heat for 10 minutes until slightly reduced. Stir in the chopped basil, lemon juice and salt and keep the sauce warm whilst you cook the gnocchi.

2) Boil the gnocchi in a large pan salted water until they float to the top (approx 2 minutes). Remove and drain and add to the sauce. Fold the gnocchi through the sauce.

3) Serve the gnocchi with the diced mozzarella, basil leaves, shaved parmesan and a good crack of black pepper.

Enjoy!

Duck Ragu with Pappardelle

Duck Ragu with Pappardelle

A deeply flavoured dish which is surprisingly light – duck legs are simmered in a tomato and red wine based sauce spiked with fresh herbs and a little star anise.

Whilst this ragu would be delicious served on its own, it really shines when paired with top quality pappardelle – the slight bite of the pasta adding contrast of texture.

Duck Ragu with Pappardelle
Serves 4

Ingredients:

For the Ragu: 4 Duck Legs (Trimmed), 100g Smoked Bacon (Chopped), 2 Garlic Cloves (Crushed), 2 Onions (Chopped), 1 Celery Stick (Chopped), 2 Small Carrots (Chopped), 1 Bay Leaf, 1 Star Anise, 2tbsp Tomato Purée, 2 Tins Chopped Tomatoes, 200ml Red Wine, 2 Thyme Sprigs, 500ml Chicken Stock, Sea Salt, Black Pepper

To Finish: 250g Pappardelle, Large Handful Chopped Parsley, Shaved Parmesan, Black Pepper

Method:

1) Place a large casserole dish on the stove top. Add the duck legs (skin side down) and fry over a medium heat for 5-10 minutes until the fat has rendered. Turn and fry for a further 5 minutes. Remove the duck and set aside. Add the bacon and fry until crisp and golden. Next add the onions, celery, carrot and garlic and fry for 10 minutes or until tender.

2) Turn the heat up high and add the red wine – allow to reduce by half. Add the tomato purée and cook for 5 minutes, stirring well. Add the star anise, bay leaf, chopped tomatoes and chicken stock and bring to a slight simmer. Season with pepper and a little salt. Place the duck legs in the stock and simmer low for 2-3 hours uncovered or until the duck is pulling from the bone.

3) Once ready, remove the duck legs from the sauce – keeping the sauce simmering. Shred the duck legs into large pieces, discarding the bones, and return to the sauce. Meanwhile, cook the pappardelle. Add the chopped parsley to the sauce and check the seasoning – fold to combine.

4) When cooked, drain the pappardelle into a large saucepan over a low heat and add the ragu – folding carefully to combine. Serve with shaved parmesan and a good crack of black pepper.

Enjoy!