Posted: November 9th, 2009 | Author: the chefs | Filed under: recipes | Tags: cheese, course, goat, italian, lasagna, lasagne, main, nut, nuts, pasta, pignoli, pine, ricotta, spinach | No Comments »
If using dry lasagne sheets, cook them according to the manufacturer’s instructions. Stir-fry the chopped onion in a heavy based frying pan until soft. Add the garlic and, quickly, the spinach. Toss and let it steam. Season with salt and pepper and set aside. Crumble the ricotta with a fork and grate the goat cheese. Toast the pine nuts, tossing them in a dry pan. In a greased ovenproof dish, line layers of noodles, spinach, crumbled ricotta and grated goat cheese, seasoning with a bit more salt and pepper. Drizzle each with extra virgin olive oil. Finish with a layer of pasta and cover it with the cheeses. Bake it in a 200C oven until golden on top.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: apple, apples, cheese, frisée, goat, ham, italian, know your onion, know your onions, knowyouronion, knowyouronions, lemon, lettuce, parma, salad, speck, starter | No Comments »
Grate the zest and juice the lemon. In a bowl, whisk the olive oil, lemon juice and zest. Core the unpeeled apples, and slice them thinly. Cut the speck slices into strips. Crumble the cheese with a fork, or cut it in cubes. In a serving bowl, combine the lettuce, apple, speck and cheese. Toss it with the dressing and season with salt and pepper.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: almond, arborio, basil, carnaroli, cheese, course, goat, italian, know your onion, know your onions, knowyouronion, knowyouronions, main, marscarpone, rice, risotto | No Comments »
Heat the stock in a large pan and keep hot. Chop the basil leaves, reserving a few for decoration. Toast the almonds ina dry frying pan. Heat half the butter and 1tbsp of the oil in a deep frying pan. Cook the minced onion until softened. Add the rice and stir for a couple of minutes, until it begins to look translucent. Raise the heat and add the wine, stirring frequently with a wooden spoon, until it has evaporated. Start adding ladlefuls of the stock, 1 or 2 at a time, stirring until absorbed before adding the next ladleful. Repeat this until the rice is tender but still al dente, and the risotto is creamy, about 16-18 minutes. At the last minute add the basil. Add the remaining butter, the Mascarpone cheese and season with salt and pepper. Cover and leave to rest for a couple of minutes. A good risotto is never dry: on the contrary, in the pan, it should always look as if it´s almost too wet. It will harden slightly on the plate when served.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: black, cardamom, chilli, coriander, course, cumin, curry, garlic, ginger, goat, green, jamaican, know your onion, know your onions, knowyouronion, knowyouronions, lamb, leaves, main, malay, meat, neck, pepper, seeds, shoulder, thyme, turmeric | No Comments »
Chop the onions and garlic. Seed and finely slice the chilli. Quarter, seed and chop the tomatoes. Slice the coriander, roots, stems and leaves. Roast the whole spices on a hot dry frying pan for 2 minutes, then mix them in a food processor or grinder. Cut the goat meat into big cubes, rub it with all the other ingredients, except the oil, and marinate it for at least 6 hours. Remove the meat and knock off the bits of the marinade. In a heavy-based frying pan, brown it in very hot oil. Do it in batches, to avoid overfilling the pan. Transfer to a large saucepan. In the same frying pan, stir-fry the rest of the marinade until the onions are soft. Deglaze it with a bit of water and pour everything into the saucepan. Cover with water, season lightly with salt and bring to the boil. Turn down the heat, skim, and simmer for 2h, until the meat is tender. Adjust seasoning with salt, pepper and sprinkle with the more coriander leaves before serving. Garnish with steamed rice and fried plantain.
