ALL TIME FAVOURITE!!

MINESTRONE

POLLO  A  LA  CACCIATORA

MEDANZANE PARMIGIANE

SPAGHETTI CARBONARA

Minestrone

Prep time                               45minutes
Chicken stock                       50ml
Onions                                    30gms
Garlic                                      2cloves
Cabbage                                 50gms
French beans                         30gms
Carrot                                     60gms
Celery                                     10gms
Tomatoes                               250gms
Salt                                          to taste
Crushed peppercorns            6nos
Baked beans                           10gms
Parmesan cheese                   10gms
Olive oil                                  10ml
Mixed herbs                           1gm
Parsley                                    5gms
Macroni                                  5gms
Method:

Fine chop onions, garlic and tomatoes. Fine dice rest of the vegetables. In a pan, heat up tomatoes, salt, when the moisture is released and the tomatoes become soft, add in stock and bring to boil. Simmer for about 20 minutes. Strain the liquid and press the tomatoes through the strainer to obtain the pulp. Heat oil, lightly sauté onions, garlic and vegetables. Add in the tomato liquid and macroni. Bring to boil and simmer for another 10 minutes. Add baked beans and herbs check seasoning and serve hot, garnish with parmesan cheese and parsley.
Tips:

You may substitute chicken stock with vegetable stock.
Olive oil is ideally suited for the dish.
Additional flavor may be obtained by using pancetta.
POLLO  A  LA  CACCIATORA

Prep time                               45 minutes
Olive oil                                  20ml
Onions/ shallots                    100gms
Chicken legs                           2nos
Tomatoes                               600gms
Rosemary                               2 sprigs
Sugar                                      2gms
Bay leaf                                   1 no
Garlic                                      3 cloves
Baked beans                           50gms
White wine                            30ml
Salt                                          to taste
Crushed peppercorns            6nos
Stock                                    100ml
Capsicum                                50gms
Method:

Debone chicken and cut into half, keep aside. Julienne onions and capsicum. Prepare tomato concasse. Heat oil, sauté garlic, add onions, chopped rosemary and stir for a minute. Add chicken dices, stir well. Sprinkle salt and pepper. Pour in wine; add concasse, stock, bay leaf and sugar. Cover with lid and let the chicken simmer for 10 minutes. Add baked beans and serve hot. Garnish with julienne of sauté capsicum.
Tips:
Baked beans are optional. Personally I like to make without them.
Use olive oil.
MEDANZANE PARMIGIANE

PREP TIME                              1HOUR
Egg plant                                1no
Olive oil                                  15ml
Mozzarella                              50gms
Parmesan                               20gms
FOR TOMATO SAUCE-

Olive oil                                  10ml
Onions                                    30gms
Garlic                                      3cloves
Tomatoes                               250gms
Bay leaf                                   1
Sugar                                      2gms
Salt                                          to taste
Peppercorns                           6nos
Basil                                        a sprig
Method:

Trim the egg plant and slice lengthwise into 5mm thick. Sprinkle salt and leave for about 30 minutes, squeeze out the juices, pat dry the brinjals in a towel. Shallow fry the slices for about 2 minutes each side until golden and tender. Remove and set aside. Blanch tomatoes, deskin and deseed. Chop the tomatoes. Heat oil in a pan add onions and garlic and fry gently until soft. Add tomatoes, bay leaf, cover and simmer for 20 minutes. Season with salt, sugar and crushed peppercorns. Add in torn basil. Preheat oven. Lay a third of the egg plant slices over the bottom of an ovenproof dish, cover with a third of the tomato sauce. Dot with a third of the mozzarella and parmesan over the sauce. Repeat with ingredients. So you have three layers in the dish. Bake for about 20 minutes, until bubbling and golden on top. Cool for 10 minutes. Demould and serve.
Tips:

Serve as a side dish or as a vegetable dish with salad and bread.
SPAGHETTI CARBONARA

Prep time                      30minutes
Spaghetti                      100gms
Bacon rashers               20gms
Egg                                1no
Parmesan                      20gms
Salt                                to taste
Peppercorns                 10nos
(crushed)
Single cream                 75ml
Olive oil                        15ml
Method:


Trim and dice bacon. Shallow fry in a pan until crispy. Boil pasta in water. Drain, refresh and add a little oil. Heat oil, toss spaghetti for a few seconds. Lightly beat egg in a bowl, add in bacon, pour the mixture over the pasta and toss gently. Return the pan to a very low heat and stir spaghetti for 2 minutes until slightly thickened. Season with salt and pepper, serve immediately.
Tips:

 Do not overcook pasta.
Do not over heat or eggs will coagulate.

This dish should be prepared just before serving.

ALL TIME FAVOURITE!!

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