Involtini is an Italian word which translates into small bite of food (wrapped in a filling) and they can be made from a variety of meats, vegetables and fish. My version today will be made from chicken breast. The meat needs to be thinly sliced and then filled. They can be filled with a variety… Continue reading Involtini (Chicken) Home Made
The colder it gets outside, darker earlier, the brighter the lights inside and the warmth of a cosy home is inviting and comforting when winter is setting in. A home made Lasagne with Chicken, Leek, Mushroom and Spinach is the comfort one requires on a cold winter evening. The recipe that I am sharing isn’t… Continue reading Lasagne with Chicken, Leek, Mushroom & Spinach
I have been wanting to prepare a duck curry for quite a while using Kaffir Lime Leaves and Lime Zest in the paste. A dear friend who lives in the country will always order a duck curry if on a restaurant menu. This has inspired me to create my own version for her next visit. … Continue reading Duck Curry (With Kaffir Lime Leaves & Lime Zest)
Gobi Manchurian is an Indo Chinese dish of fried cauliflower. A popular snack food in India. The florets are coated in batter, then pan fried. A spicy rich sauce is made that coats the cauliflower giving the dish wonderful spicy flavours and consistency. I was first introduced to this dish by my chef and trainer. I… Continue reading Gobi Manchurian (Fried Cauliflower in Spicy Sauce)
A little while ago I promised that I would share the Sicilian style summer caponata recipe. For those that have been waiting patiently this recipe is for you. As well as for those that enjoy eating Sicilian dishes. Let us begin preparing this wonderful dish. All these ingredients are readily available at the moment and… Continue reading Sicilian Style Summer Caponata
I promised a friend that I would post the recipe for the filled Bull Horn Peppers. In this post I would also like to include a recipe for Crusted Chicken Breast served with a refreshing Cucumber Salad. My garden is abundant with Lebanese Cucumbers. The cucumbers have been growing well and we have been lovingly… Continue reading Filled Peppers, Crusted Chicken & Cucumber Salad
Summer is a wonderful time of year for feasting and embracing beautiful summer dishes provided by the abundant fruit and vegetables that are available. A dear friend suggested that we should get together, prepare and cook some traditional Sicilian food. With the Christmas and New Year over the opportunity was there for our get together… Continue reading Feasting on Traditional Sicilian Summer Dishes
I am going through a little housekeeping, tidying up and updating on my site and I thought I would repost this recipe that I wrote and shared on 16th February, 2016. If you are new to my blog site, a big welcome! I hope that you enjoy visiting, trying the recipes that you like and… Continue reading Mouthwatering Leek & Potato Bake
Risotto Milanese accompanies Ossobuco beautifully. I am pairing these two dishes together as they are a match made in heaven. Some delicious comfort food during the week or weekend can be pleasurable. Home cooked, hearty food to warm the soul inside and out.
1 onion (finely chopped)
40 grams butter (unsalted)
400 grams Arborio Rice
1 glass dry white wine
1.5 litres vegetable stock (hot)
1 sachet saffron (10 grams)
6 tablespoons Parmesan cheese
4 tablespoons olive oil
Preparation Time: 15 minutes
Cooking Time: 30 minutes + 2 minutes resting time
Serves: 4 people
- Heat the vegetable stock in a pot large enough and when it comes to a simmer turn off the heat. Add the saffron threads to the stock and allow to infuse for a few minutes until the stock becomes a orange in colour.
- Heat the oil in a pan, add the onion and saute until the onion has softened.
- Add the rice and cook for a few minutes stirring.
- Add the wine into the rice.
- Gradually start adding the stock and continue stirring until the stock evaporates into the rice. Add more stock and continue to stir the rice until it has absorbed more stock. Continue this process until all the stock has been used and the rice has released its starches, has a creamy consistency and is al dente. The al dente rice is still firm in the centre of the grain while the rest is soft and the rice has released all its starches into the dish.
- Towards the end stir in the butter and then add the Parmesan cheese. Continue to stir until thoroughly melted and combined with the risotto. Allow to stand for a few minutes and you are ready to serve.
To cook a good risotto, you must always stir the rice throughout the whole cooking process. The stock must be hot or simmering whilst being added to the rice. You do not want the rice to stick to the bottom of the pan and burn. The temperature must be on medium to high for the risotto to bubble away in the pot with the stock. The final result is a creamy consistency and the rice a little al dente.
I cannot help but gravitate to cooking hearty and soul warming food especially when the weekend is upon us. This gorgeous dish is from the Lombardy region of Italy and you can use veal shins or the traditional beef shins. The recipe that I am sharing, I will be using the traditional cut of beef. I have used both cuts of meat in the past and they both work very well. However, the beef has more meat around the bone as opposed to the veal.
4 beef shins (with marrow bone)
1 onion (sliced)
1 clove garlic (chopped)
60 grams butter (unsalted)
3 tablespoons olive oil
1 glass dry white wine
1 cup vegetable stock
salt & freshly ground black pepper
1 carrot (diced)
2 sticks of celery (diced)
handful of parsley (chopped)
strip of lemon peel
flour (for dusting the meat)
Preparation Time: 20 minutes
Cooking Time: 1 1/2 hours
Serves: 4 people
- Lightly flour the four pieces of meat and place aside.
- In a pan large enough heat half the butter and oil.
- Add the meat to the pan and brown on both sides.
- Remove from the pan and place aside.
- Add the onion, saute for a few minutes, then add the garlic, carrot, celery and continue to cook for a further few minutes.
- When the onion, garlic, carrot and celery has softened and browned a little return the meat to the pan and add the white wine.
- Reduce the heat and allow to simmer gently.
- When the wine has evaporated, season with salt and pepper, continue to cook gently, adding a little stock at a time to the pan.
- Ensure that the meat does not stick to the pan.
- Add the chopped parsley and lemon peel halfway through the cooking process.
- Continue to cook gently until the meat is tender. Mix the remaining butter into the sauce and remove the lid towards the end of cooking to thicken.
- Before serving remove the lemon rind.
This dish goes very well with Risotto Milanese (saffron risotto) and gremolada, a mixture of chopped lemon rind, garlic and parsley.