ITALIAN JOB

ANTIPASTA

&

SALADS

Antipasta

Fried Zucchini with garlic and lime (5portions)

1 kg Zucchini

50 gms garlic

2 limes’

 1 liter olive oil

20 gms coriander

Slice zucchini into 3mm thick slices and deep fryer in olive oil until golden brown. Drain and dress with olive oil, coriander, lime jus and zest. Thinly slice garlic and fry in same oil. When golden brown add to the zucchini.

Confit Aubergine with basil and mascarpone (5 portions)

1 kg Aubergine

100 ml olive oil

20 gms basil

20 gms garlic

100 mL mascarpone

Salt and pepper

Cut aubergine in half-length ways and score the flesh, Dress with olive oil, garlic and basil and bake in tin foil until very soft.  Scoop out aubergine flesh and mash.  Mix with chopped basil, mascarpone cheese, salt and pepper.

Marinated sweet pepper with coriander (10 portions)

1 kg red pepper

 1 kg yellow pepper

100 ml olive oil

30 ml balsamic vinegar

10 gms garlic

10 gms basil

10 gms Italian parsley 

Bake peppers whole in a hot oven.  When black peel and retain the jus. Mix the peppers with balsamic vinegar, olive oil, chopped coriander.

Fennel with olive oil and sea salt. ( 10 portions)

1 kg fennel

50 ml olive oil

12 ml sherry vinegar

5 gms chopped dill

5 gms chopped parsley

50 gms parmesan shavings

Thinly slice the fennel on a machine dress with olive oil, salt and pepper chopped chives. Sprinkle with sea salt and parmesan shavings.

Radichio with parmesan and balsamic vinegar ( 5 portions)

250 gms radicchio

50 gms parmesan

10 ml balsamic vinegar

50 ml olive oil

10 gms parsley

Wash trim the radicchio, to serve dress with olive oil, balsamic vinegar, parmesan shavings and chopped herbs.

Carpaccio of tuna with rocket ( 5 portions)

250 gms tuna fish

50 ml olive oil

1 lemon

30 gms parmesan

30 gms rocket

10 gms parsley

10 gms dry tuna

Thinly slice the tuna on a machine. Dress with lemon juice, olive oil and parmesan.  At last minute mix with rocket and chopped herbs.

Black and green olives

10 gms each

Served in olive oil with crushed garlic and herbs

Roccola, parmesan and olive oil (5 portions)

250 gms rocket

50 gms parmesan

50 ml olive oil

10 gms parsley

Wash and pick rocket. Dress with olive oil and parmesan and serve.

Roma tomato with buffalo mozzarella and basil (10 portions)

50 gms tomato

50 ml olive oil

10 gms basil

200 gms mozzarella

Salt and pepper

Slice and char grill the tomato. Place a leaf of basil on the tomato with a slice of cheese. Serve with a few dressed basil leaves on top.

Mackeral Escabeche (40 portions)

10gms large carrot, 10gms large celery, 10gms onion sliced, 10gms leek, 10gms sweet red pepper, 10 cardamoms, 10-star anise, crushed garlic, chopped ginger. Chopped basil, whole coriander, 1 litre olive oil, 100 ml white wine vinegar, 300 ml orange juice, orange zest 2 kg king fish.

Soups

Chilled plum tomato gaspacho

1 kg plum tomato, 2 large cucumbers peeled and de-seeded, 2 red peppers 4 garlic bulbs, parsley, basil and coriander. 300 gms white white bread, 1 litre olive oil salt and pepper.  Mix all ingredients and leave to marinate over night

Puree all ingredients in a blender and serve chilled.

Minestrone soup with pesto

 1 kg diced carrot, celery, onion, leek and tomato

 2 It chicken stock, 100gms spaghetti, 20gms chopped fresh herbs.

Sweat of vegetables leaving tomatoes until until last. Add chicken stock and bring to the boil add spaghetti and simmer until vegetables are soft.

Pesto

100gms chopped basil

20gms toasted pine kernels

5gms crushed garlic

100ml olive oil

50gms grated parmesan

Aubergine soup with sage and mascarpone

1kg Aubergine, 20gms garlic, 100ml olives oil, 50gms basil, salt and pepper, 1 litre chicken stock, 100gms mascarpone cheese, 20gms sage leaves.

Half and score aubergine, roast en papilotte with garlic, olive oil, basil, salt and pepper. When cooked scoop out flesh and puree with chicken stock, mascarpone salt and pepper. Deep fry sage leaves for garnish. Serve with a little drizzled olive oil.

Papardelle with roasted duck, black truffle and wilted rocket

Pasta Dough

5 eggs

500gm flour

Blend into a dough and leave to rest in the fridge.  Roll out and cut into pappardelle.  Store in the fridge.

Sauce

50gms shredded duck

50ml chicken stock

30g butter truffle

10g parmesan

5g chopped basil

Saute shredded duck in a little olive add chicken stock and butter, quickly blanch papaldelle and add to chicken stock. Add all together ingredients.  Season and serve.

Tortellini of baby spinach, ricotta and nutmeg with air dried tuna

Pasta dough

5 eggs, 500gms pasta flour

Mix all the in the robot coupe and chill to rest. Roll out thin and cut into squares of 5cm by 5cm. store on a plastic lined tray in the fridge.

Filling.

100gms spinach, ricotta and parmesan cheese. Fresh nutmeg, salt and pepper and chopped basil, coriander and parsley

Chop and mix all ingredients and mi. roll into little balls make the raviolis and store on some semolina in the fridge.

Sauce

50ml clear chicken stock, 20gms grated parmesan,20gms butter and chopped herbs.

Garnish

10gms rocket, 3 chive sticks and fried spinach leaves.

Serve

Blanch raviolis in boiling water for 2-3 minutes.  Bring the chicken stock and the butter to the boil and add the parmesan.  Add the pasta and cook for a further 20 seconds then add the herbs.  Serve in large bowl with the dry tuna and rocket.

Handmade gnocchi with roasted pumpkin and goat cheese and burnt butter

Gnocchi

350gms flour, 260gms mascarpone, 1kg mashed potato, 4 egg yolks, 40ml olive oil 2 eggs, 100gms grated parmesan, salt and pepper.

Boil potato and mash. Mix together flour and mascarpone add the potato whilst still hot then add the egg yolks and olive oil. Finish with the remaining ingredients and chopped herbs. Roll and freeze until required.

Confit Pumpkin

1kg pumpkin, 50ml olive oil, 1 garlic bulb, 20gms basil, 20gms sage.

Peel the pumpkin and dice, dress with all other ingredients and bake in tin foil until cooked.

Goats cheese

50gms goat cheese per portion, crumble the cheese and mix with a little olive oil.

Garnish

10gms asparagus tips, 10gms spinach leaves, chopped basil, coriander, sage leaves

Burnt butter

100gms butter,10gms sage leaves, 1 lemon juice

Brown butter on stove add all other ingredients.

Capelacchi with sun dried tomato and goats cheese

Pasta dough

1kg flour, 10 eggs

Mix well in a blender and chill for30 minutes. Roll out to 0 on the machine.

Filling

50gms chopped dried tomato, 50gms goats cheese,20gms parmesan cheese,5gms basil leaves.

Sauce

10gms tomato, crushed garlic, 100ml chicken stock, 50 gms butter, 10gms parmesan cheese, 5gms basil leaves.

Dice the tomato, fry with a little olive oil add the butter and the chicken stock, blanch the pasta for 30 minutes the add to the sauce mix finish with the parmesan and basil.

Spaghetti with plum tomato, beef and basil ragout

Spaghetti

Cook spaghetti in boiling water, refresh and dress with a little olive oil. Wrap and store in 100gms portions ready for use.

Ragout

1kg roma tomato

1kg mince beef

50gms chopped onion

1litre chicken stock

50gms tomato paste

Sweat onion and garlic in a little olive oil without colour.  Remove from the pan and drain away any excess fat. Make the pan heat and sear the mince, remove this and drain away the fat. Add the onion and garlic back to the pan, add the tomato and cook for 5 minutes, add the beef and tomato puree, cook this for approx. 5 minutes.  Add the chicken stock and cook for 1 ½ hours. Finish with oregano, basil and grated parmesan.

Penne pasta with salmon and gorgonzola

Ingredients

100gms cooked penne pasta

50gms salmon fillet

100ml cream

20gms gorgonzola cheese

20gms rocket

10gms basil

20gms parmesan cheese

Method

Cook penne pasta store in individual portions with a little oil.  Bring cream, add the gorgonzola and the salmon. Cook for a few minutes add the pasta and a little chicken stock in necessary finish with parmesan, basil and rocket.

RISSOTO

Wild Mushroom And Parmesan Risotto

Ingredients for risotto base

500gms Arborio rice

100gms finely chopped onion, celery and white leek,

20gms garlic chopped

50grams olive oil and water or chicken stock

Warm the olive oil in a large pot.  Add the onion and garlic and sweat for 2 minutes.  Add the rice and cook for a further 1 minute.  Gradually add the water stirring all the time and cook until the rice is swollen and aldente.  Cool on a large tray.

Finish the risotto

100gms Portobello mushroom

20gms grated parmesan

10gms basil

50gms butter

Fry mushrooms in a little olive oil add some chicken stock and rice, leave the rice to swell and monty with some butter. Season with salt and pepper. Add some chopped basil with a little grated parmesan.

Black truffle risotto

Ingredients for risotto base

500gms Arborio rice

100gms finely chopped onion, celery and white leek,

20gms garlic chopped

50grams olive oil and water or chicken stock

Warm the olive oil in a large pot.  Add the onion and garlic and sweat for 2 minutes.  Add the rice and cook for a further 1 minute.  Gradually add the water stirring all the time and cook until the rice is swollen and aldente.  Cool on a large tray.

Finish the risotto

Warm the base rice with some chicken stock. Leave the rice swell and monty with some truffle butter.  Season with a little truffle oil, salt, pepper and butter add some chopped chives and parsley and finish with a little grated parmesan.

Tiger prawn,scallop and mussel risotto with pesto

Ingredients for risotto base

500gms Arborio rice

100gms finely chopped onion, celery and white leek,

20gms garlic chopped

50grams olive oil and water or chicken stock

Warm the olive oil in a large pot.  Add the onion and garlic and sweat for 2 minutes.  Add the rice and cook for a further 1 minute.  Gradually add the water stirring all the time and cook until the rice is swollen and aldente.  Cool on a large tray.

Finish the risotto

3 tiger prawns

2 large scallop

20gms grated parmesan

10gms Italian parsley and coriander

50gms butter

Fry seafood in a little olive oil add some chicken stock and rice, leave the rice to swell and monty with some butter. Season with salt and pepper. Add some chopped basil with a little grated parmesan.

Pesto

100gms basil leaves

50gms grated parmesan

10gms crushed garlic

10gms pine nuts

50ml olive oils

Blend all ingredients leaving quite chunky.

Roasted duck and pumpkin risotto

Ingredients for risotto base

500gms Arborio rice

100gms finely chopped onion, celery and white leek,

20gms garlic chopped

50grams olive oil and water or chicken stock

Warm the olive oil in a large pot.  Add the onion and garlic and sweat for 2 minutes.  Add the rice and cook for a further 1 minute.  Gradually add the water stirring all the time and cook until the rice is swollen and aldente.  Cool on a large tray.

Finish the risotto

50gms pumpkin confit

50gms shredded pekin duck

20gms grated parmesan

10gms Italian parsley

50 gms butter

Fry the duck in a little olive oil add some chicken stock and rice, leave the rice to swell and monty with some butter add the pumpkin. Season with salt and pepper. Add some chopped basil with a little grated parmesan.

PIZZA

Pizza

Basic dough

500 gms flour

7gms fresh yeast

200ml water

5gms salt

Mix yeast and water with half the flour and salt, leave to foam for approximately 30 minutes then add the remaining flour. Portion inti the required size and freeze.

Tomato base

2kg ripe tomato

500gms onion

100gms garlic

10gms oregano

Salt and pepper

100ml olive oil

Gently fry onion and garlic. Dice tomato and add to onion reduce for 1-2 hours until smooth and dry add oregano and puree keep chunky.

Confit tomato

2kg ripe tomato

100ml olive oil

10gms thyme

50gms garlic

Salt and pepper

Half the tomato dress with all other ingredients and bake in a warm oven for 4 hours this will make 500gms

Smoked chicken, plum tomato and avocado

50gms smoked chicken

1 avocado

20gms tomato confit

20gms mozzarella cheese

10ml olive oil

10gms mixed herbs.

Confit tomato, goats cheese and roasted duck

20gms confit tomato

50gms goats cheese

20gms pekin duck

10gms thyme

20gms mozzarella

Rare beef, parmesan and rocket

50gms striploin (roasted rare)

50gms parmesan shavings

10gms basil leaves

30 gms mozzarella cheese

50gms rocket

10gms cherry tomato

Roma tomato and basil

100gms confit tomato

30gms mozzarella cheese

20gms basil leaves

20ml pesto

Tiger prawn, smoked salmon and ricotta

6 no’s tiger prawn peeled

20gms smoked salmon

30gms ricotta

10gms Italian parsley

5gms lemon zest

30gms mozzarella cheese