Lamb loin in a white wine shallot sauce
600gr lamb loin
150ml dry white wine
4nos shallots finally chopped
3nos rosemary spring
3nos thyme spring
1nos grated lemon zest
4 tablespoon of EVO(extra virgin olive oil)
Salt and pepper
Roll lamb loin in salt and pepper
Put 2 tablespoon of EVO in a saute pan and make it hot
Seal the lamb loin in the hot EVO for 5 minutes on each side
Remove the lamb loin from the pan and keep it aside
Add 2 tablespoon of EVO to the same pan
Add the shallots stir for few seconds add rosemary, thyme, lemon zest and white wine
Let the wine evaporate
Add the lamb loin back in the sauce
Finish to cook the lamb loin to your choice
Remove the meat when ready
Rest the meat before slicing.
Add the butter to the sauce and mix it
Slice the meat
Arrange it on a plate and pour the sauce on top
The lamb can be serve with roasted vegetables and bake potato or salad
OMG Spicy chicken meatball
300gr chicken brest
3nos small shallots
40gr chopped baby corn
40gr chopped green beans
1nos teaspoon grated ginger
1nos teaspoon grated garlic
1/2nos chopped green chili
1nos teaspoon grated lime zest
For the sauce
3nos diamond small chopped shallots
3nos tablespoon of vegetable oil
1nos teaspoon chilli paste
1nos teaspoon oyster sauce
1nos teaspoon light soy sauce
1nos teaspoon sugar
150ml chicken broth
1nos teaspoon cornflour
pinch of salt
Blend chicken with shallots.
Add egg and keep blending till smooth.
Transfer the mix from the blender to a bowl.
Add salt, pepper, baby corn, green beans, ginger, garlic, lime zest and green chili.
Mix it till nicely incorporated.
For the sauce
Add shallots to hot oil let it sweat for a minute.
Add chilly paste, oyster sauce, light soy sauce and sugar.
Cook for few minutes and add the broth.
Stir cornflour with water and add it to the sauce.
Let the sauce reduce, it will be ready when the wooden spoon will be coated with the sauce.
Oil the pan to cook the chicken meatballs.
Wet your hands with cold water to form balls and let them cook for 5-8min per side.
When ready toss it in the sauce till nicely coated.
Arrange it on a plate and sprinkle with sesame toasted seeds( optional)
This dish can be served as an appetizer or as a main course.
Enjoy it with a nice glass of cold Prosecco.
Italian Mama’s Meatloaf
500gr beef mince meat
02nos egg yolks
01nos small chopped onion
2nos garlic cloves
3nos boiled eggs
30gr thinly slice cooked ham
30gr thinly slice light cheddar cheese
20ml dry white wine
03nos tablespoon EVO oil
Salt & Pepper
Heat a saute pan with a tablespoon of EVO oil add garlic and spinach cook till spinach are fully cooked. Remove from the saute keep it on the side and when cold squeeze the excess liquid.
In a bowl mix mince meat, egg yolks, chopped onion, breadcrumb, salt and pepper (meatloaf mix)
Take an oven tray lay sheet of wax paper.
Spread the meatloaf mix on the wax paper, spread half of the spinach on top, lay the cooked ham on top of the spinach and lay cheddar on top of ham, arrange in the middle the boiled eggs and roll tightly with the help of the wax paper. Sounds more complicated than it is.
Heat EVO oil in a saute when hot add the meatloaf and brown for few minutes on each side, add white wine and let it evaporate.
Move the meatloaf in a bread pan and bake in the oven at 180C for 40-45 minutes.
Serve with the other half of the spinach and mush potatoes.
Enjoy with a nice Merlot
Oven braised bbq ribs
01kg pork ribs
150gr Chopped carrots
100gr Chopped onions
100gr Chopped celery
02nos Bay leaves
02nos star anise
02nos Garlic cloves
50gr chopped spring onion
02nos Sliced lemon
100gr brown sugar
Mix of fresh herbs (Thyme, Rosemary and Parsley)
Salt & Pepper
Slow poach the meat in the marination for 2 hours.
Remove the meat from the stock.
Blend the vegetables from the marination (don’t blend the spices)
Sauce to bake the meat
200gr Bbq sauce
01nos Teaspoon chili paste
80gr previously blended vegetables
Combine all the ingredients together and spread it on the meat.
Bake in the oven at 190C for 35-40 minutes.
Gyoza my way
Water room temperature
Pinch of salt
Make a dough with the above ingredients let it rest for 30 minutes
Roll the dough into a long strip and cut 2cm long tubes.
With the help of a rolling pin make small round shapes, make sure to keep it thinner on the outside and slightly thicker on the inside.
400gr minced pork belly meat
140gr thinly sliced cabbage
100gr Thinly sliced champignon mushroom
50gr Red pepper julienne
50gr Yellow pepper julienne
2 gloves grated garlic
1cm grated ginger
Pinch of salt and pepper
Mix all ingredients together
Fill each round with the filling and close the raviolo
In a non stick pan put 2 table spoons of vegetable oil
When hot put the ravioli bottom down
Cook the ravioli till the bottom turn hazelnut colour
Then add 50 ml of water and cover the pan with a lid and let it steam till the water is fully evaporated
Remove the lid and cook for few more minutes
Serve with soya sauce with a spoon of rice vinegar and chilli oil.