1 bunch of kale, stems removed and chopped
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp Shoa Xing Chinese cooking wine or apple cider vinegar
3-5 pieces honey bacon, sliced long strip
5 Tbsp tomatoes relish
5 Tbsp figs preserve jam
5 Tbsp extra virgin olive oil
Salt and pepper to taste
Heat olive oil in a large frying pan. Add garlic and ginger and cook until soft. Add kale and cook 4 minutes stirring frequently. Stir in Shao Xing, tomatoes relish, figs jam and honey bacon. Season with salt to taste. Toss well. Cook for an additional 1-2 minutes, until the sauce just thickens and coats the ingredients. Remove from the heat and serve with rice, or noodles.
50 g unsalted butter
800 g beef rump, minced with food processor
2 Tbsp plain flour
120 g bacon with fat rinds, cut into sticks, ¼ inch thick and 1½ inches long
2 cloves garlic, peeled and sliced
1 large Spanish onion, thinly sliced
2 thinly sliced carrot
1 leek, cut thinly ring shape
250 ml beef stock
1 bottle pinot noir or red wine such as sav/semillion
1 bouquet garni (bay leaves, thyme, rosemary, sage), tied with string
24 button mushrooms, sliced and stems trimmed
1 can diced tomatoes
3 Tablespoons tomato paste
1 spring onion cut to garnish
1 Teaspoon freshly ground black pepper plus more to taste
½ Teaspoon salt, plus more to taste
1 packet spiral pasta, cook as per instruction on packet
Heat butter in a large cast-iron casserole pot over medium heat and brown the beef minced for 5-7 minutes. Sprinkle with the flour and cook for further 4 minutes, season beef with salt and pepper, then transfer with to a plate.
Cook the bacon in the same cast-iron casserole for about 3 minutes, then add garlic, onion, celery,and carrots to the pot; sauté until softened for about 7-10 minutes. Return the beef to the pot, add diced tomatoes, tomato paste,the beef stock and bring to the boil. Add red wine and bouquet garni and season generously with sea salt and freshly ground black pepper. Simmer for 1 1/2 to 2 hours over low heat, until the sauce has reduced to a thick consistency. Add the mushrooms during the final 20 minutes of cooking, stirring continuously, for sauce to reduce further.
Allow to cool slightly before serving with the hot cooked pasta sprinkled with cut spring onion. Note:you can use fettuccine,or mashed potatoes.
Bought agnolotti pasta frozen, cook as per instruction on package
kale, stem removes, chopped leaves
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
Cook agnolotti pasta as per package and blanch kale in the same hot water. In the meantime, peel the red onion and garlic clove then chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.
Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice. Once cook to al dente, remove agnolotti and place in a plate. Remove the kale from the hot water and add to the sauce.
Stir the sauce well and cover the pan. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add agnolotti back to the hot pan.
Cover again and leave agnolotti simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place agnolotti onto warm small bowl and spoon a one small ladle of the orange sauce on to it. Serve immediately.
300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
225g bag prepared fresh baby spinach
250g punnet cherry tomatoes, halved
100g black olives (we bought kalamata from the deli counter)
200g feta cheese, broken into rough chunks
3 tbsp olive oil
Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
Toss in the drained pasta and spinach, and let everyone help themselves.
Note: use grated cheese instead of feta.Only spiral pasta use.
I have recreated this recipe from masterchef series, link at the bottom.
200 g flour
2 egg yolks
65 ml olive oil
1 carrot, roughly chopped
½ bunch coriander, roughly chopped plus more leaves for garnish
1 lobster, tail removed and peeled, head, legs, shells reserved
180 ml white port
salt and pepper, to taste
Place flour, yolks, 1 teaspoon oil and salt in a food processor and pulse to combine. Slowly add enough water (about ¼ cup) to make it come together. Transfer to a floured bench and knead until a smooth dough. Wrap in plastic wrap and set aside to rest.
Place 1 tablespoon olive oil in a saucepan and set over high heat. Add carrot and coriander and fry for 1-2 minutes. Add lobster head and shells and fry until orange. Add port and cook for 1 minute to cook off alcohol. Add 4 tomatoes, roughly chopped, and fry for 1 minute. Add 1.5 litres water and bring to a boil. Allow to boil until reduced, about 45 minutes. Remove from heat, strain and set aside, keeping warm.
Finely dice lobster tail meat. Place 2 tablespoons olive oil in a frypan and set over medium heat. Add chopped lobster meat, remaining 2 tomatoes, finely chopped, season and cook until lobster is cooked through. Remove from heat and set aside to cool.
Roll pasta dough through a pasta machine to the thinnest setting. Lay one sheet of dough on a floured bench. Place tablespoons of lobster filling along dough, top with another layer of dough and gently press around filling to seal. Using a 6.5 cm pastry cutter, cut out ravioli. Repeat with remaining dough and filling until 20 ravioli have been made.
Bring a large saucepan of water to a boil over high heat. Add ravioli and cook until al dente, about 3 minutes. Remove from water.
To serve place ravioli in a bowl. Add lobster broth to the bowl. Garnish with coriander leaves and season.
Note: Use freshly made and sold in supermarket pasta as I dont have pasta machine; prawns head and shells instead of lobster. Also use tawny port instead of white port with orange juice.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
1 pound peeled, cleaned & deveined shrimp 45 count
8 ounces Red Chili Linguine (or your favorite pasta)
8 ounces ground Chorizo Sausage
2 tablespoons Unsalted Butter
4 Cloves Garlic, diced
1 tablespoon Southwest Seasoning or Make your own
1/2 each Yellow, Red & Orange Pepper, diced = 2 cups
Cook pasta to package directions. Rinse & toss with olive oil.
Cook chorizo in a large saucepan until cooked through, chop it up with cooking utensil. Remove Chorizo from pan.
Leave chorizo oil in pan, melt butter. Add peppers & garlic, Saute over medium high heat until softened, slightly browned & fragrant about 5 minutes. Toss shrimp with southwest seasoning. Add shrimp to pan. Cook another 5 minutes. Add chorizo & stir. Add pasta into pan. Toss well & serve hot. Top with chives.
Serve with a 2012 Wente Morning Fog Chardonnay
Livermore Valley, San Francisco
Note: I use green fettuccine, added spring onion and dollops of homemade chilies paste as garnish