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September
24
2006

ROAST PEPPER & ZUCCHINI FARFALLE

[ JO’S KITCHEN ] 

1 LARGE ZUCCHINI

1 RED CAPSICUM

6 SHALLOTS

3 CLOVES GARLIC

4 BACON RASHERS

30g BUTTER

1 TABLESPOON OLIVE OIL

BLACK PEPPER

1 BOTTLE ROASTED PEPPER & TOMATO SAUCE

FARFALLE OR PASTA OF CHOICE

FINELY SLICE ZUCCHINI, CAPSICUM & BACON. CHOP SHALLOTS & GARLIC. HEAT BUTTER & OIL IN PAN, ADD SHALLOTS & GARLIC & COOK OVER LOW HEAT FOR A FEW MINUTES UNTIL SOFTENED. ADD ZUCCHINI, CAPSICUM & BACON & COOK UNTIL VEGETABLES ARE SOFT. ADD SAUCE, SEASON WITH PEPPER & BRING TO BOIL.

ADD PASTA TO SAUCEPAN OF BOILING WATER & COOK UNTIL AL DENTE. SERVE PASTA WITH SAUCE.

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September
24
2006

RICOTTA FILLED RAVIOLI WITH FRESH TOMATO SAUCE

[PASTA & NOODLES P16] 

RAVIOLI DOUGH

1 CUP PLAIN FLOUR

1 EGG

1 TABLESPOON OIL

1 TEASPOON WATER

PROCESS UNTIL INGREDIENTS JUST COME TOGETHER. KNEAD ON LIGHTLY FLOURED BOARD UNTIL SMOOTH & ELASTIC. WRAP IN PLASTIC WRAP & REFRIGERATE FOR 30 MINUTES.

FILLING

500g RICOTTA CHEESE

125g PROSCIUTTO

1 TABLESPOON ITALIAN PARSLEY

1 EGG YOLK

COMBINE INGREDIENTS & MIX WELL.

SAUCE

1 TABLESPOON OIL

1 ONION [chopped]

2 CLOVES GARLIC [crushed]

1 CARROT [chopped]

1 kg RIPE TOMATOES [skinned & chopped]

50g TOMATO PASTE

1 TEASPOON BROWN SUGAR

½ CUP CHICKEN STOCK

1 TABLESPOON WORCESTERSHIRE SAUCE

½ CUP CHOPPED FRESH BASIL

PLACE OIL IN A LARGE HEAVY BASED PAN. ADD ONION, GARLIC & CARROT. GENTLY COOK 5 TO 7 MINUTES. ADD TOMATO PASTE, SUGAR, STOCK, WORCESTERSHIRE SAUCE & BASIL. BRING TO BOIL, REDUCE TO SIMMER, COVER & COOK FOR 30 MINUTES. PUREE MIXTURE IN BLENDER, KEEP WARM.

HALVE DOUGH. ROLL OUT EACH PORTION THINLY TO A LONG OBLONG SHAPE. PLACE TEASPOONS OF FILLING IN MOUNDS AT 5CM INTERVALS ON ONE SHEET OF DOUGH. BRUSH BETWEEN FILLING WITH WATER, PLACE OTHER SHEET ON TOP & PRESS DOWN BETWEEN FILLING TO SEAL. CUT INTO SQUARES.

DROP RAVIOLI INTO BOILING WATER & COOK 8 TO 10 MINUTES OR UNTIL TENDER. REMOVE FROM WATER USING SLOTTED SPOON & POUR SAUCE OVER TOP.

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September
24
2006

PIZZA TOPPINGS

BACON

HAM

PINEAPPLE

TOMATO

ZUCCHINE [finely sliced]

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September
24
2006

PIZZA

[WW BEST EVER RECIPES P96] 

YEAST DOUGH

2 SACHETS YEAST or 30g COMPRESSED YEAST

1 TEASPOON SUGAR

1 CUP LUKEWARM WATER

3 CUPS PLAIN FLOUR

½ TEASPOON SALT

4 TABLESPOONS OIL

COMBINE YEAST & SUGAR & ADD WATER, LET STAND 10 MINUTES OR UNTIL BUBBLES APPEAR ON SURFACE. SIFT FLOUR & SALT IN BOWL, MAKE A WELL IN CENTRE, ADD OIL & YEAST MIXTURE. MIX TO A FIRM DOUGH WITH HANDS. TURN DOUGH OUT ONTO A FLOURED SURFACE, KNEAD FOR 15 MINUTES OR UNTIL DOUGH IS SMOOTH & ELASTIC. PLACE DOUGH IN LIGHTLY OILED BOWL, COVER & LET STAND IN A WARM PLACE FOR 30 MINUTES OR UNTIL DOUGH HAS DOUBLED IN BULK. KNOCK DOUGH DOWN, DIVIDE IN HALF, KNEAD EACH HALF INTO A BALL. FLATTEN DOUGH INTO A CIRCLE. ROLL OUT FROM CENTRE TO EDGE TO FIT 25CM PIZZA PAN. REPEAT WITH REMAINING DOUGH. DIVIDE FILLING IN HALF & SPREAD EVENLY OVER EACH PIZZA WITH BACK OF SPOON.

FILLING

1 TABLESPOON OIL

1 ONION

2 CLOVES GARLIC

2 x 470g CANS WHOLE TOMATOES

3 TABLESPOONS TOMATO PASTE

1 TABLESPOON OREGANO [chopped]

2 TABLESPOONS BASIL [chopped]

2 TEASPOONS SUGAR

SALT

PEPPER

HEAT OIL IN PAN, ADD PEELED & FINELY CHOPPED ONION. SAUTE UNTIL ONION IS TRANSPARENT. ADD CRUSHED GARLIC, COOK FOR 1 MINUTE, STIRRING CONSTANTLY. STIR IN UNDRAINED TOMATOES & REMAINING INGREDIENTS. SEASON WITH SALT & PEPPER. BRING SAUCE TO BOIL, REDUCE HEAT & SIMMER, UNCOVERED, STIRRING OCCASIONALLY, APPROXIMATELY 30 TO 40 MINUTES OR UNTIL SAUCE IS THICK & SMOOTH.

TOPPING

250g MOZARELLA CHEESE

4 TABLESPOONS GRATED PARMESAN CHEESE

4 BACON RASHERS

2 SLICES HAM

1 TIN PINEAPPLE PIECES [drained]

1 RED CAPSICUM

60g SMALL MUSHROOMS

DICE & FRY BACON. DRAIN ON PAPER TOWEL. FINELY SLICE HAM, CAPSICUM & MUSHROOMS. SPRINKLE CHEESE OVER FILLING TOP WITH BACON, HAM, PINEAPPLE, CAPSICUM & MUSHROOMS & TOP WITH MORE CHEESE. BAKE IN HOT OVEN [230C] 10 TO 15 MINUTES UNTIL CRUST IS GOLDEN BROWN.

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September
24
2006

PASTA MEATBALLS & TOMATO SAUCE

[CHRIS’S KITCHEN] 

PASTA

2 CUPS PLAIN FLOUR

½ CUP SEMOLINA

3 EGGS

PROCESS FLOUR, SEMOLINA & EGGS UNTIL DOUGH JUST COMES TOGETHER ADDING A LITTLE WATER IF NEEDED. KNEAD, ROLL INTO BALL, WRAP IN PLASTIC WRAP & REFRIGERATE FOR ABOUT 30 MINUTES. DIVIDE INTO FOUR PORTIONS & ROLL THROUGH PASTA MACHINE & CUT AS DESIRED. COOK IN BOILING SALTED WATER FOR ABOUT 2 MINUTES. DRAIN.

MEATBALLS

1/2kg MINCE

2-3 CLOVES GARLIC

½ ONION

1 EGG

¼ CUP BREADCRUMBS

SALT

PEPPER

1 TEASPOON FRESH PARSLEY

2 TABLESPOONS OLIVE OIL

FINELY CHOP ONION & PARSLEY. CRUSH GARLIC. MIX ALL INGREDIENTS & ROLL INTO BALLS ABOUT 1 INCH DIAMETER. SHALLOW FRY IN OLIVE OIL. REMOVE FROM PAN. 

TOMATO SAUCE

3 CLOVES GARLIC

½ WHITE ONION

3x400g TINS DICED TOMATOES

½ CUP WATER

½ CUP WHITE WINE

1 BAY LEAF

SALT

PEPPER

2 TABLESPOONS FRESH BASIL

1 TEASPOON SUGAR

1 TABLESPOON OLIVE OIL

HEAT OIL IN PAN, ADD FINELY CHOPPED ONION & CRUSHED GARLIC. FRY UNTIL ONION IS SOFT. ADD TOMATOES, WATER, WINE, SALT, PEPPER, SUGAR & BAY LEAF. SIMMER UNTIL THICKENED ADDING BASIL ABOUT 10 MINUTES BEFORE END OF COOKING. REMOVE BAY LEAF. ADD MEATBALLS TO PAN & SIMMER UNTIL MEATBALLS ARE HEATED THROUGH. SERVE WITH PASTA. TOP WITH FINELY SHREDDED ROCKET OR GRATED CHEESE.

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September
24
2006

FRESH PASTA

 [CHRIS’S KITCHEN] 

PASTA

2 CUPS PLAIN FLOUR

½ CUP SEMOLINA

3 EGGS

PROCESS FLOUR, SEMOLINA & EGGS UNTIL DOUGH JUST COMES TOGETHER ADDING A LITTLE WATER IF NEEDED. KNEAD, ROLL INTO BALL, WRAP IN PLASTIC WRAP & REFRIGERATE FOR ABOUT 30 MINUTES. DIVIDE INTO FOUR PORTIONS & ROLL THROUGH PASTA MACHINE & CUT AS DESIRED. COOK IN BOILING SALTED WATER FOR ABOUT 2 MINUTES. DRAIN.

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September
24
2006

CREAMY CHICKEN FETTUCINE

[WW CHICKEN P13] 

250g FETTUCINE PASTA

500g CHICKEN BREAST FILLETS

30g BUTTER

60g BUTTER [extra]

300ml THICKENED CREAM

1 ¼ CUPS [100g] COARSELY GRATED FRESH PARMESAN CHEESE

1 TEASPOON CRACKED BLACK PEPPERCORNS

1 CLOVE GARLIC [crushed]

2 TEASPOONS DRIED BASIL LEAVES

ADD PASTA TO A LARGE PAN OF BOILING WATER, BOIL, UNCOVERED, UNTIL JUST TENDER, DRAIN; KEEP WARM.

CUT CHICKEN INTO THIN STRIPS.HEAT BUTTER IN PAN, ADD CHICKEN IN BATCHES, COOK, STIRRING, UNTIL LIGHTLY BROWNED & TENDER; DRAIN ON ABSORBENT PAPER.

HEAT EXTRA BUTTER IN PAN, ADD CREAM & STIR UNTIL BOILING. ADD CHICKEN, CHEESE, PEPPERCORNS, GARLIC & BASIL & STIR UNTIL HEATED THROUGH. SERVE OVER PASTA.

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