Beef ravioli in a chicken, pancetta and mascarpone sauce

Use 1 large egg per 100g of flour (preferably Tipo 00 or a mix)

Create a well and crack the eggs into it (add tomato puree to the egg at this stage for tomato pasta)

Whisk the eggs together and begin to combine with the flour until you have a soft dough

Knead for 5 minutes or until the dough is smooth and elastic

Image

Wrap in clingfilm and chill for at least 30 minutes

Image

Steak + garlic for ravioli filling

5

Fry steak for 4 minutes

Add whole garlic cloves and fry for another 2 minutes

Add beef stock S & P

Cover and simmer for 15 minutes

Remove meat and coarsely mince

Return to pan and stir into leafover stock

Image

Set over a medium heat until the minced beef has just absorbed the leftover stock

Allow to cool

Image

Mix with breadcrumbs + Parmesan + S & P

Image

Steak + chicken + pancetta for sauce

Image

Coarsely mince the meats

9

Fry in butter or mild  olive oil until golden

Image

Add white wine and allow to evaporate slowly over a low heat

Add chicken stock + tomato puree + S & P

Cover & simmer for 30 minutes

Image

Remove pasta from fridge

Cut off a portion about as large as an orange

Flatten dough with the base of the palm of your hand

Pass through the widest setting on your pasta machine

Fold the two ends into the middle & pass through  a few more times until the pasta begins to fit the width of pasta machine

Dust with flour as required

Image

The pasta should be silky and have straight sides

Image

Start to change the dial settings on your pasta machine so you can roll the pasta thinner and thinner

Remember to roll the pasta through each setting 2-3 times

& don’t be tempted to skip any!

For ravioli go to the lowest/thinnest setting

For tagliatelle, linguine, lasagne etc roll out to between 1-2mm thick & then run the dough through your chosen attachment

Image

Cut the pasta sheet in 2

Make 2 rows of about 1 teaspoon of the ravioli filling on 1 of the sheets

Image

Image

Lightly brush a little water around each filling

Image

Top with the second sheet of pasta

Image

Press down around the dots of the filling

Gently push down around each filling, tightly sealing in the filling and ensuring there is no air left

22

Cut the pasta into ravioli with a cutter

Image

Cook in gently boiling water for 3-5 minutes (depending on size) until al dente and drain

Add mascarpone to the chicken & pancetta sauce

Add cooked ravioli and parsley to the sauce

Equally good with chicken or spinach, pine nut and ricotta filling

Baja California fish tacos

Fish taco

Salsa cruda/pico de gallo – diced seeded tomatoes + green chilli + coriander (optional) + red onion + lime juice + salt

fish tacos

Guacamole – scoop out the avocado flesh & mash coarsely

Add diced seeded tomatoes + chilli + red onion

Squeeze in some lime juice + minced garlic + salt

Guacamole

For the fish – cut any firm white fish into strips

Marinate with garlic + oregano + chilli + lime juice + sea salt

OLYMPUS DIGITAL CAMERA

Make batter – flour + ice cold water + salt + chopped coriander

Dip fish into batter & deep fry until cooked & golden

Assemble tacos- shredded lettuce topped with fried fish

Baja Califonia fish tacos

Spoon on the tomato salsa

Some guacamole

And soured cream

Baja Califonia fish tacos

Serve with a wedge of lime and a cold beer!

Baja Califonia fish tacos

Chocolate hot cross buns – spicy, sweet, fruity & full of chocolate!

Hot Cross Buns 2
Use your favourite hot cross bun recipe and just substitute a quarter of the flour with Green & Blacks organic cocoa

& throw some roughly chopped chocolate chunks into the mix

 

Get them while they’re hot and eat them by the ton
One a penny, two a penny, hot cross buns!

Soda bread

3

Mix together 250g plain white flour + 250g wholemeal flour + 1teaspoon salt + 2 teaspoons bicarbonate of soda

Make a well in the centre and add 400ml buttermilk or live yoghurt

Mix into the flour to form a soft dough

Tip out on to a lightly floured work surface

Lightly knead for about a minute & form into a ball

Put the dough on a lightly floured baking sheet & dust the top with flour

2

Cut a deep cross in the dough with a serrated knife, about two-thirds of the way through the loaf

Bake @ 200C for 40-45 minutes until the loaf sounds hollow when the base is tapped

Eat warm with plenty of Irish butter and lots of strong tea!

It’s St Patrick’s Day – so cook up a feast! Irish stew inspired meatballs with colcannon & champ

 

It’s St Patrick’s Day so why not celebrate with Irish stew inspired meatballs, colcannon & champ?!

1aa

15

To make the meatballs – mix together minced lamb + finely sliced spring onions + chopped parsley + S&P

16

Roll the meatballs in flour and fry until golden

Drain off any excess fat

Cover the meatballs with lamb stock and braise until tender

Add a sprig of thyme if you like

Add baby carrots 15 minutes before the end of cooking time

3

Prepare a batch of creamy mashed potatoes

2

Add cooked kale for the colcannon

Not forgetting the traditional ‘well’ of melting butter!

8

Add sliced spring onions for the champ

12

Once the sauce has reduced to a gravy consistency serve generous portions alongside the champ & colcannon, & sprinkle with fresh chopped parsley

14

A slice of buttered soda bread to accompany is a must, and a Guinness, if you’re in the mood!

May the luck of the Irish enfold you”!

For more meatball ideas visit:

Meatball Deli  |  www.meatball-deli.co.uk   |  For the love of meatballs!