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Recipes


  • Baked Aubergines


  • serve 6 takes 35mins


  • Ingredients


    • 2 large or 3 small aubergines thickly sliced
    4 tbsp olive oil
    3 beef tomatoes sliced
    salt and freshly ground black pepper
    115g./4oz. Feat cheese
    a few coriander leaves chopped

  • Method


    • Preheat the grill brush the aubergines with olive oil, and grill for 15 mins turning once
    preheat the oven to 200'c/ 400'f/ gas mark 6.layer two slices each of tomato and aubergine, alternating them and seasoning each layer with salt and black pepper
    put two strips of feta cheese over the aubergine top with another aubergine slice and push a cocktail stick through to hold
    place on baking sheet and scatter the coriander over bake for 10mins. Remove from the oven drizzle with olive oil and serve with a few cherry tomatoes



  • Savery Rabbit


  • Serves 4 Takes 1 hr45 mins, plus soaking time


  • Ingredients


    • 1 rabbit, cut into portions
    3 medium slices streaky bacon, chopped
    2tbsp olive oil
    4 garlic cloves, chopped
    Large sprig each fresh rosemary and sage chopped
    2 glasses white wine
    400g/14oz canned plum tomatoes, chopped or sieved
    ltsp sugar
    Salt and black pepper


  • Method


    • Soak the rabbit for a couple of hours in cold, slightly salted water Drain and pat dry with kitchen towel.
    Brown the bacon in a thick-bottom saucepan in the olive oil. Add the rabbit pieces and brown all over before adding the garlic and herbs.
    Saute' for a few more mins, then add the win allowing it to bubble for a few mins. Add the tomatoes and sugar, season with salt and black pepper and simmer ½ with the lid slightly askew for about 1 ½hrs. if the sauce gets too thick during cooking, add a little more wine. Serve with creamy mashed potatoes and a green salad.




  • Butter beans in tomato sauce


  • Serves 4 takes 2 hrs. 45 mins plus soaking time


  • Ingredients


    • 1lb/450g. dried butter beans
    1 medium onion, sliced
    2tbsp olive oil
    400g/14oz.oz canned tomatoes, chopped
    ltsp sugar
    juice of ½ lemon
    1 tsp ground coriander
    Salt and freshly ground black pepper
    Bunch flat-leaf parsley, chopped


  • Method


    • Soak the butter beans overnight in cold water
    In a large saucepan, fry the onion slices in the olive oil until soft. Drain the beans and add to the pan with the tomatoes, sugar, lemon juice, coriander and 575ml/1pt. water
    Cover and cook on a low heat for 2 ½ hrs or until the beans are soft. Season with salt and pepper and sprinkie with the parsley. Serve warm with crusty bread, feta cheese and black Kalamata olives.


  • Mediterranean fish stew


  • Serves 4 takes 55 mins


  • Ingredients


    • 500g./1lb 2oz. fresh mussels, washed and scrubbed
    250ml/9fl/ oz white wine
    4tbsp olive oil
    3 garlic cloves, crushed
    3 medium shallots, finely diced.
    1 fennel bulb, chopped
    1 tbsp fennel seeds
    800g./1 ½ canned plum tomatoes
    1ltr/1 ¾ fish stock
    8-10 small waxy potatoes
    Salt and freshly ground black pepper
    2 red mullets, filleted and scaled
    450g/1 lb monkfish fillet
    Tabasco sauce, to taste
    6tbsp chopped fresh flat-leaf parsley

  • Method


    • Place the mussels in a large saucepan with the white wine , bring to boil cover and simmer for about 5 mins. Shaking occasionally until the mussels have opened , discard any unopened mussels, drain the pan reserving the cooking liquid , shell some of the mussels if you liked
    Put the olive oil into a large saucepan and gently fry the garlic, shallots, fennel and fennel seeds for 10mins. Add the tomatoes, fish stock , potatoes and mussel liquid, season with salt and pepper
    Bring to the boil cover and simmer for 20mins.meanwhile cut the red mullet fillets into large chunks
    add the fish to pan bring to boil and simmer for 5mins. Remove from heat and add the mussels a few drops of Tabasco sauce and the parsley
    Serve with croutons and garlic mayonnaise


  • Eggplant Parmegiana


  • Ingredients


    • 2-medium sized eggplants, peeled & cut into 1/2 inch thick slices
    1/2-cup all-purpose flour
    2-eggs, well beaten
    1-teaspoon granulated garlic
    1/2-cup bread crumbs
    1-teaspoon dried oregano
    6-Tablespoons olive oil
    1-teaspoon salt
    1-teaspoon pepper
    4-cups spaghetti sauce
    1/2-cup grated parmesan cheese
    8-ounces mozzarella cheese


  • Method


    • Sprinkle the eggplant slices lightly with salt and place on paper towels for 30 minutes to drain. Mix bread crumbs, garlic and oregano on a plate
    . Dry the eggplant slices with a paper towel, dust with flour, dip in beaten eggs and cover with the bread crumbs mixture.
    Preheat oven to 325 degrees (Fahr). Heat the olive oil in a skillet over medium heat & saute the eggplant slices until medium brown, about 5 minutes on one side. Then turn over & saute for 5 minutes on the other side.
    Put slices on paper towels to drain off excess oil. Place about a cup of spaghetti sauce in the bottom of a 9 x 13 baking dish. Arrange the eggplants on top of the sauce, sprinkle with parmesan cheese & mozzarella cheese. Repeat layers of sauce, eggplant slices, & 2 cheeses. Cover with the remaining sauce & cheeses on top.
    Bake in a 325 degree (Fahr) oven for 20 to 25 minutes. (Serves 6)





  • Basic Pasta Dough


  • Ingredients


    • 2/3-cup all-purpose flour
    1-Tablespoon water
    1-teaspoon salt
    1-teaspoon olive oil


  • Method


    • Make a well in the middle of the flour on a rolling board. Combine egg with water, oil and salt. Pour into the flour well.
    Work the mixture with your hands, folding and kneading the dough over and over. The dough should be well mixed and no longer sticks to your hands.(About 10 minutes) Let the doughball stand for about 1-hour.
    Roll and stretch the dough a little at a time until it is paper thin. Cut the pasta into 1/8-inch strips and hang to dry on a pasta rack. Let dry at least 30 minutes. Cook in salted boiling water.


    (Serves 4)


  • Stuffed Pasta Shells


  • Sauce:

  • Ingredients


    • 1/4-cup olive oil
    1-onion, chopped
    3-garlic cloves, minced
    1/4-teaspoon dried crushed red pepper
    2-(28 ounce cans) plum tomatoes, chopped in processor with juices
    2-Tablespoons dried basil
    1-teaspoon dried thyme


  • Filling:

    • 2-(15 ounce) containers ricotta cheese
    14-ounces feta cheese, chopped
    1-Tablespoon dried basil
    1-teaspoon granulated garlic
    1-Tablespoon white wine
    2-fresh chive bunches, chopped
    2-eggs
    30 pasta shells
    Grated Parmesan cheese


  • Method


    • Heat oil in heavy large saucepan over medium heat. Add onion and sauté 5 minutes. Add garlic and sauté until onion is tender, about 5 minutes. Add crushed red pepper and sauté 30 seconds. Add tomatoes. Simmer until sauce is reduced to 5 cups, stirring occasionally,
    Season to taste with salt and pepper. Remove from heat and mix in basil, and thyme.


  • For filling:

    • Combine ricotta, 1-1/3 cups feta, basil, garlic and chives. Season to taste with salt and pepper. Mix in eggs and wine.
    Cook shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
    Preheat oven to 350 degrees (Fahr). Spread 3/4 cup sauce over bottom of each of two 13 x 9 x 2-inch glass baking dishes. Fill 30 shells and divide between dishes. Top with remaining sauce. Sprinkle with remaining feta. Bake shells until heated through, about 30 minutes. Top with parmesan cheese (Serves 6)



  • Beef olives stew (for four persons)


  • ingredients


    • 4 slices lean beef
    75g. tomato paste
    4 rashes of chopped becon
    chopped parsley
    salt and pepper
    2 hard boiled eggs cutt to small pieces
    200g. peas
    mixed spice
    tsp dried basil
    150g. onions
    400g. tomatoes
    breadcrumbs
    olive oil
    water


  • method


    • Prepare the beef by flatting them on a board, in a bowl mix the chopped bacon , chopped eggs , parsley, salt and pepper and a little bread crumbs,
    with a table spoon fill the flatting beef then roll them up and put tooth picks so the filling won't come out , when you filled the 4 beef piece put them in a deep pan ,
    fry the beef olives slightly just to seal them meanwhile
    peel and shred the onions fry in the hot olive oil do not brown , add the spice , basil ,tomato paste and chopped tomatoes , pour the tomato mixture on the beef olives cover with water or beef stock, bring to the boil, simmer for 20 mins. add the peas and continue simmering for another hour on very low flame till thicken

  • Serve with boiled potato, and any veg.
  • Or you can serve the sauce on top of spaghetti and the beef olives as a second dish with potato and veg.


    		•

  • Baked Artichoke Cake


  • Serves 6 Takes l hr

  • Ingredients


    • 12 globe artichokes
    Dash of lemon juice
    4 garlic cloves, crushed
    6tbsp olive oil
    2tbsp chopped fresh parsley
    5 medium eggs, beaten
    Salt and freshly ground black pepper


  • Method


    • Remove all the hard exterior leaves and the spiky tips of the artichokes so you end up with a stalk, heart and three quarters of the tender leaves.
    Peel the stalks until you get to the tender part, then cut lengthways in thin slices. Soak in cold water with a dash of lemon juice for half an hour
    Preheat the oven to 2000c/ 4000F/ gas mark 6. Fry the garlic in the oil until golden, then remove. Add the artichokes to the pan and, once cooked, add the parsley
    Place the artichokes and garlic in an ovenproof dish with the pan juices Spoon the beaten eggs over, season with salt and pepper and bake for about 15 mins until the eggs are set but not completely dry.


  • Serve hot with salad

    		•


  • Florentine beans


  • Serves 4 Takes 1 hr 40. mins plus soaking time

  • Ingredients


    • 1kg / 2lb fresh cannelloni beans or 450g./ 1 lb. Dried beans
    2 garlic cloves, chopped
    1leek, white part only, chopped
    350g./ 12 oz fresh tomatoe peeled, deseeded and chopped
    115g./ 4oz. oz green (uncured, unsmoked) belly of pork or streaky bacon, chopped
    Salt and freshly ground black pepper


  • Method


    • If you're using dry beans Place in a colander and rinse well under cold running water when the water runs clear
    place the beans in a bowl, cover with plenty of cold water and leave overnight to soak.
    Preheat the oven to 2000c/ 4000F/ gas mark 6
    drain the beans and place them In an ovenproof casserole dish with the garlic cloves, leek, tomatoes and pork belly or bacon.
    Season well with salt and black pepper pour enough cold water into the casserole dish to cover, place the lid on and bake for about 1 ½ hrs or until the beans are tender Serve immediately


  • Lamb casserole with parsley


  • Ingredients


  • Serve 6 takes 35 mins


    • 6tbsp olive oil
    2 garlic cloves, chopped
    1 dried red chilli, chopped
    1 tsp chbpped fresh parsley
    1 fresh rosemary sprig
    1kg./2lb boneless lamb, cut into chunks
    Salt and freshly ground black pepper
    6tbsp dry white wine
    500g/ 1lb 2oz fresh, ripe tomatoes, skinned and chopped


  • Method


    • Heat the oil In a casserole dish land saute' the garlic, chilli and herbs.
    Add the larnb to the pan and brown all over
    Season with salt and pepper, then sprinkle the wine over. Increase the heat to evaporate the wine. Add the tomatoes and smier for 8-10 mins, adding a little hot water from time to time as the juice dries out.
    when ready check the seasoning and serve




  • Roast leg of lamb with fresh cranberry sauce


  • Serves 4


    • Ingredients


    freshry ground black pepper and salt
    0.9kg (2 lb.) leg of lamb, boned and rolled
    270m1 (10 fl.oz) water
    25g.( 1 oz.) fresh rosemary sprigs
    100g. (4 oz. ) dry weight couscous


  • For the cranberry sauce


    • 1 small onion
    100ml. ( 4 fl.oz )) red wine
    250ml. (8 fl. oz.)lamb stock
    100g. (4oz.) cranberry sauce


  • Method>


    • Season the lamb and cook in a preheated oven at 200'c (400f , gas 6) for 40 minutes.
    To prepare the couscous, boil the water, add rosemary and simmer for 5 mins.
    · Remove the rosemary, add the couscous us, stir well, then remove from the heat, cover and leave for 15 mins until the liquid has been absorbed. Drain off any excess.
    Finely chop onion and cook in red wine until liquid has been reduced by half. Add lamb stock, cranberries and cranberry sauce, bring to boil and simmer for 15 mins
    Once the lamb is cooked, remove from oven and leave to rest for 10-15 mins. Carve lamb and arrange on a bed of couscous. Spoon the sauce over the lamb and serve.



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  • Visits Since 07/06/2000