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

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Wrap in clingfilm and chill for at least 30 minutes

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Steak + garlic for ravioli filling

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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

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

Allow to cool

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Mix with breadcrumbs + Parmesan + S & P

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Steak + chicken + pancetta for sauce

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Coarsely mince the meats

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Fry in butter or mild  olive oil until golden

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

Add chicken stock + tomato puree + S & P

Cover & simmer for 30 minutes

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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

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The pasta should be silky and have straight sides

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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

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Cut the pasta sheet in 2

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

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Lightly brush a little water around each filling

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Top with the second sheet of pasta

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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

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Cut the pasta into ravioli with a cutter

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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

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Scandi-licious Saturday lunch! Swedish style meatballs

Scandi-licious Saturday lunch!

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Beef and pork Swedish style meatballs with soured cream gravy
Beetroot, apple, dill, chive and parsley salad
Braised red cabbage

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#SvenskaKottbullar
#Rödbetssallad
#Rödkål
#Learn2Cook
#Oxford

Beef rendang

 

Beef rendang

Serves 4

Ingredients
600g organic (optional) stewing or braising beef – cut into 2cm cubes
2 shallots – minced
1 tblspn grated fresh ginger
1 tblspn grated galangal
1 tblspn chopped garlic
3/4 tblspn ground cumin
1 tblspn ground coriander
1 tblspn turmeric
1/4 teaspoon crushed cardamom
1 lemongrass stalk – chopped
3 dried chillies (or more to taste)
2tblspns groundnut/sunflower oil and extra to fry beef
400ml coconut milk
4 kaffir lime leaves – shredded
1 tspn tamarind pulp or lime juice to taste
1/2 tspn palm sugar or to taste
400g Thai jasmine rice

Garnish
Red and green chilli slices – deep fried
Shallot rings – deep fried
Boiled egg, quartered – optional
1 tblspn desiccated coconut – dry fried until golden or thinly sliced fresh coconut (optional)

Side dish – suggestion
Cucumber salad – cucumber cut lengthways into thin ribbons using a potato peeler. Dress with rice wine vinegar, fish sauce, thinly sliced shallots and fresh chilli slices.

Method
Season the beef with salt and pepper and fry in sunflower oil until brown.
Put the shallots, garlic, cumin, coriander, turmeric, ginger, galangal, cardamom, chillies, lemongrass and 2 tblspns of sunflower oil in a small food processor and blend to make a paste.
Fry the paste for 5 minutes until fragrant.
Add the paste to the beef, stir to coat and cook for 2 minutes. (if you plan to use a slow cooker, add the beef, fried paste, coconut milk, tamarind pulp, palm sugar and salt to your slow cooker at this stage and do not add any water – cook on a low setting for approx 7-8 hours)
Add the coconut milk, tamarind pulp and 500ml of water.
Reduce heat and simmer for 2.5 hours until tender.
Halfway through cooking add the palm sugar to taste and the lime leaves.
Top up with water if the beef becomes too dry.
Garnish with crispy fried shallots + chillies & serve with jasmine rice.

beef rendang

Merguez meatballs

merguez meatballs

Merguez meatballs – makes around 16 walnut-sized meatballs

250g organic minced lamb
50g organic minced beef
2 medium cloves garlic, minced
¼ teaspoon ground black pepper
½ teaspoon cumin seeds
½ teaspoon fennel seeds
½ teaspoon coriander seeds
1 dessert spoon sweet paprika
½ teaspoon cayenne (or to taste)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped coriander
Sea salt
Olive oil

For the merguez spice mix:
Dry fry the cumin, fennel and coriander seeds for a minute or so, until they become fragrant.
Tip into a mini herb blender (or pestle and mortar) and blend/pound to a fine consistency.
Add the paprika, cayenne, pepper and salt.

lamb meatball tagine

Meatballs:
Put the lamb and beef in a mixing bowl along with the merguez spice, minced garlic, chopped parsley and coriander, and mix well.
Test the seasoning of the meat mix by frying half a teaspoon of the mixture in oil. Adjust the seasoning, as required. At this stage, along with any extra, salt, paprika, cayenne you might like to add to suit your palate, you can use ready-ground cumin/coriander rather than prepare more toasted seeds.

Once you are happy with the flavour, shape the mixture into walnut-size balls and put in the freezer for 30 minutes (or refrigerate for an hour) before cooking – this stage is optional but does help the meatballs to retain their shape when fried.
Remove the meatballs from the freezer/fridge and shallow fry in olive oil, until cooked through. Shaking the pan, to ‘roll’ the meatballs, will help them keep their sphere shape.

Enjoy these meatballs:
Braised in a butter bean, garlic, saffron, red pepper and spinach soup drizzled with harissa oil

merguez meatballs

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Slow-cooked in a tomato, paprika and roasted red pepper sauce

merguez meatballs
With homemade flatbreads, Moroccan yoghurt, cucumber and lemon dip, broad bean, tahini, garlic and coriander dip or spiced carrot puree

merguez meatballs
broadbean and tahini

Steak – with chimichurri

Chimichurri steak

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Simply mix together chopped fresh parsley some chilli flakes, finely chopped garlic, a pinch of oregano, a splash of vinegar & olive oil and season to taste – it’s as easy as that!

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If you have guests with a more traditional palate then serve up the steak with radishes, rocket & a dollop of Dijon!

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Spanish pork and beef meatballs with patatas panaderas

Pork and beef meatballs
 Dried chillies + garlic + shallots + green olives + paprika + tomatoes
 Minced pork & beef + garlic + parsley + salt & pepper
 Pan-fried in olive oil until golden
Tip: why not make a double batch for the freezer
 
Patatas panaderas
Potatoes + green peppers + sliced garlic (& onions if you like) + olive oil + white wine + salt & pepper
 Bake until cooked through & golden
Tip: good with the olive meatballs orwith pan-fried chorizo/red pepper/chilli paprika oil and/or a fried egg!

For more meatball ideas visit:

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

Saturday night feast! – Thai fish cakes & satays

 Thai fish cakes & chilli dipping sauce – rice wine vinegar + garlic + spring onion + chilli
 Rice noodle salad -cucumber + radishes + shallots + coriander + fish sauce + lime juice
Indonesian beef satays – beef + coconut milk + garlic + red chilli + ground cumin & coriander + lemongrass