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Rags of home made Saffron scented pasta tossed with a fresh light chevil lemon sauce: Classic, simple and delicious!
Serves 6
Ingredients
1 ½ tbspn warm water
2 cups (300g) '00' pasta flour or your favourite plain flour
good pinch salt flakes
3 large free range eggs, lightly beaten
1 tspn finely grated lemon rind
2 tspn pure olive oil
Lemon chervil sauce:
50g butter
2 spring onions, finely chopped
2 tspn grated lemon rind
300ml cream
several extra saffron strands
freshly ground black peppercorns
2 bunches chervil, leaves picked and roughly chopped
150g finely grated Parmesan
Method
Combine the saffron and water. Set aside for 20 minutes or until a dark yellow colour.
Attach the flat beater and mixing bowl to the stand mixer. Place the flour, salt, eggs, lemon, oil and saffron mixture into the mixing bowl. Mix on speed 2 until mixture just comes together into a ball. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added, if required. Remove with floured hands and knead lightly. Wrap dough in plastic wrap and refrigerate (if desired) to rest for 15 minutes.
Cut dough into 6 even thick slices.Attach the pasta roller to the stand mixer. Dust the roller and dough lightly with a little extra flour. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to Speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step three more times, reducing the roller setting with each rolling. Place pasta sheets over a pasta dryer or lightly floured surface. Repeat with remaining dough. Remove the roller attachment and attach the thick noodle cutter. Turn the mixer to speed 4. Feed each sheet into the cutter. Lay the cut pasta over a pasta stand or lightly floured surface.
To serve
Cook pasta in a large pot of boiling salted water for 3 minutes or until just tender. Drain well and toss with the sauce and half of the parmesan. Top with remaining chervil and parmesan.
Lemon chervil cream sauce:
Melt the butter in a frypan until foamy, add the spring onions and cook for 2 minutes. Add the lemon, cream, saffron strands and season well. Stir through half the chervil.
Tips
Saffron is available from good delicatessens and supermarkets. Choose the darkest and longest strands you can find or afford. There is a big variance in the quality available, some brands are quite inferior and have little flavour.
Absolutely delicious with a tangy Malaysian satay flavour. If you would like to grill the mixture on lemongrass sticks, you will need extra 'sticks'. The look is very Malay and adds a special touch.
Makes 10 skewers
Ingredients
1 medium red onion, cut into wedges
3 cloves garlic
3 stems lemongrass, bottom 2cm white section only, sliced (reserve unused section of lemongrass to use as skewers)
½ cup each mint leaves and basil leaves
500g chicken thigh meat, diced
350g pork, diced
1 tspn each ground cumin and ground coriander, lightly toasted
90g (1/2 cup) rice flour
2 tbspn crunchy peanut butter
1 tbspn brown sugar or palm sugar
Lime wedges, for serving
Satay sauce:
1 small red onion, roughly chopped
1 clove garlic
2 tspn peanut oil
2 tspn ground cumin, lightly toasted
¼ cup crunchy peanut butter
300ml coconut milk or coconut cream
1 tbspn lime juice
freshly ground black peppercorns, to taste
Method
Place the mini blade and the mini bowl on the food processor. Add the onion, garlic and lemongrass. Cover and pulse. Add the mint and basil and process. Remove small bowl and set aside.
Attach the multi purpose blade to the work bowl. With the motor running drop the chicken and pork quickly into the bowl through the small food chute. Add the onion mixture, spices, rice flour, peanut butter and brown sugar and pulse to combine.
Brush a large oven tray with oil. Divide mixture into 10. Shape into long 10cm logs and thread through lemongrass or chop sticks (see note), place onto prepared tray.
Preheat the grill to high. Cook satay sticks for about 8 minutes or until golden and cooked through. Serve with Satay sauce and lime wedges.
Satay sauce:
Attach the mini blade to the mini bowl on the food processor. Place the onion, garlic, oil and cumin into the bowl. Cover and process. Heat a non stick frying pan over medium heat. Cook the onion mixture for 3 minutes. Add the remaining ingredients and simmer until sauce has thickened.
Tips
Tip 1:Soak wooden chop sticks for 30 minutes to prevent burning.
Tip 2:Cover the ends of the lemongrass with foil to prevent burning during grilling.
Bon Appetito! Papa would call as he raised his glass of red wine. His home grown tomatoes proudly featuring in everyone’s bowl.
Serves 4
Makes 500g raw pasta
Ingredients
400g plain flour1 tspn salt
3 large eggs (160ml required), at room temperature
50 – 60ml water (2 ½ - 3 tbspn)
Sauce
40ml pure olive oil
4 spring onions, chopped
2 cloves garlic, chopped
finely grated rind of 1 lemon
1 punnet ripe cherry tomatoes, halved
½ cup pitted Kalamata olives
2 tbspn capers, well drained
freshly ground salt and black peppercorns, to taste
½ cup small flat leaf parsley leaves
¾ cup freshly grated Parmesan cheese
Method
Attach the flat beater to the standmixer. Place the flour, salt, eggs and 50ml of water into mixing bowl. Turn mixer to speed 2 and mix for 30 seconds. If mixture is too dry add the remaining water. The dough will come together and look similar to dry, crumbly, large ‘pebbles’. The dough will not be moist or smooth.
Attach the dough hook and knead on speed 2 for 2 – 3 minutes. The dough will not form a large ball but will be smoother and softer looking, still in the form of ‘pebbles’. Turn off the mixer and bring the dough together with your fingertips to form 3 or 4 crumbly balls. Hand knead each dough ball for 1 minute or until smoother but still looking drier than standard pasta dough.
NOTE: Dough must be dry to successfully extrude through the pasta press attachment and for the pasta to hold its shape. If the dough is too soft the shapes will not be defined and they will collapse.
Attach the pasta press to the standmixer with the rigatoni plate. Turn the mixer to speed 6. Break off small balls of dough (walnut sized) and place 2 balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press.
Trim the pasta at the desired length with the cutting arm and lay in a single layer on a lightly floured surface. Continue to add 1-2 balls of dough to the press at a time and extrude until all dough has been pressed.
Bring a large pot of salted water to the boil, add the pasta and cook for 2-3 minutes or until al dente. Do not over cook. Drain well and toss with the sauce. Sprinkle with parsley and Parmesan. Serve immediately.
To make the sauce, heat the oil in a large deep frying pan. Add the spring onion, garlic and lemon. Cook lightly for 30 seconds. Add the tomatoes, olives, capers and warm through. Season with salt and pepper.
Tips
TIP 1: Remember the dough MUST be dry to go through the press and for the shape to hold.
TIP 2: Two consecutive dough batches may be made and pressed, however, following this the standmixer must rest for 1 hour.
Spirals are definitely the most fun to eat. With lashing of the delicous herb sauce hanging onto the twirly green edge. We would pop them into our mouths and quickly slurp them in.
Makes 500g raw pasta (Serves 4-6)
Ingredients
450g (approx 3 ½ cups) plain flour
2 tspn salt
3 large eggs (150ml required), at room temperature
Sauce:
50g butter
200g walnuts, roughly chopped
2 large carrots, peeled and shredded
½ cup freshly chopped parsley
2 tspn grated lemon rind
Freshly ground salt and black peppercorns, to taste
½ cup shredded Parmesan cheese
Method
Firmly squeeze the water from the spinach, reserving reserving the dry spinach and 1 - 1 ½ tablespoons of the liquid.
Attach the flat beater and mixing bowl to the stand mixer. Place the flour, dry spinach, salt and eggs into the bowl. Turn to speed 2 and mix for 30 seconds. If the mixture is excessively dry add the reserved spinach water. The mixture needs to be much drier than a standard pasta dough. Attach the dough hook and knead on speed 2 for 2 – 3 minutes.
The dough will not form a large ball but will be smoother and softer looking, in the form of ‘pebbles’. Turn off the mixer and bring the dough together with your fingertips and hand to form 3 or 4 crumbly balls. Hand knead each dough ball for 1 minute or until smoother but still looking drier than standard pasta dough.
NOTE: Dough must be dry to successfully extrude through the pasta press attachment and for the pasta to hold its shape. If the dough is too soft the shapes will not be defined and they will collapse.
Attach the pasta press to the standmixer with the Fusilli plate. Turn the mixer to speed 4. Break off small balls of dough (walnut sized), lightly knead each ball and place 2 balls into the press. Use the combo tool to help push the dough into the press. Be patient, the dough may take up to 10 seconds to come through the press. The first few pieces may be speckled but as the dough warms and works through the press the colour will become an even green. The shapes may be rerolled into balls and put back through the extruder, if desired.
Trim the pasta at the desired length with the cutting arm and lay in a single layer on a lightly floured surface. Continue to add 1-2 balls of dough to the press and extrude until all dough has been pressed.
Bring a large pot of salted water to the boil, add the pasta and cook for 2-3 minutes or until al dente. Do not over cook. Drain well and toss with the sauce.
To make sauce:
Melt the butter in a heavy based pan. Add the walnuts and cook, stirring for 3 minutes or until lightly toasted. Add the carrot and toss, cook 2-3 minutes until lightly softened. Add the parsley and lemon and season well with salt and pepper. Serve immediately tossed through the hot pasta. Sprinkle with Parmesan Cheese.
Tips
TIP 1: Remember the dough MUST be dry to go through the press and for the shape to hold.
TIP 2: Two consecutive dough batches may be made and pressed, however, following this the standmixer must rest for 1 hour.
To love pasta is one thing, but to love this gluten free pasta is amazing… the texture is something to be believed- it’s so good!
Serves 2-4
Ingredients
160g potato flour
85g fine rice flour
85g tapioca flour
2tspn xanthan gum
½ tspn salt
4 large eggs
2tspn - 1tbspn olive oil
2tspn cold water
fine rice flour, extra, for rolling & cutting
To serve:
50g butter
150g parmesan cheese, coarsely grated
1 cup chopped fresh parsley, basil and chives
freshly ground salt and black peppercorns
Method
Attach the flat beater to the standmixer. Place the flours, gum and salt into mixing bowl. Mix on speed 1 until well combined. Add eggs, oil and water, mix lightly until mixture comes together. Change to dough hook, knead on Speed 2 for 4 minutes or until soft and smooth. Wrap in plastic wrap and stand 10 minutes, this helps prevent the dough from being sticky.
Attach pasta roller and lightly flour with the extra flour. Cut dough into 4 thick slices. Press out lightly with your finger tips to flatten. Turn to Speed 4, add the dough through setting no. 1 and roll (be gentle as dough is soft in texture). Fold dough in half lengthwise and place back into roller with the WIDEST edge going into the roller (this will give you a wide pasta sheet).*
Put through the roller again (do not fold in half any more). Change roller to no.2 and roll pasta sheet through once more.
Place on a floured surface and repeat with the remaining dough.
Initially cut the pasta by hand, as desired. After a little experience, attach the fettuccine cutter and dust with extra flour. Feed through each pasta sheet and place cut fettuccine onto a floured surface.
Cook fettuccine in a large pot of boiling water for about 3 minutes, drain well. Return to the saucepan. Toss the hot pasta with butter, parmesan and herbs. Season to taste and serve immediately.
* Be patient with the dough mixture. If the dough is too wet, add a little more flour; if the dough is too dry, add a little more water.
Tips
Being gluten free this pasta needs to be handled gently.
Makes 12 sausages
Ingredients
500g pork belly, diced
1/4 bunch fresh flat leaf parsley
1/2 bunch fresh chives
3 sprigs fresh oregano
6 sage leaves
4 pitted prunes
1 tbspn olive oil
1 ½ tspn sea salt flakes
freshly ground black pepper
natural or synthetic casings, soaked as below (see cooks tip)
garden salad to serve
relish to serve (if desired)
Method
Attach the coarse grinding plate to the food grinder on the stand mixer.
Turn the mixer to Speed 4 and feed three quarters of the meat into the hopper, pushing the meat down with the pusher. Add herbs, prunes and remaining meat and push down with the pusher. Turn off mixer, remove the coarse grinding plate and attach the fine grinding plate. Repeat the grinding process adding the coarsely ground meat back into the hopper.
To the pork mixture, add the oil, salt and pepper. Attach the flat beater and mix on Speed 4 until well combined.
Grease the outside of the large sausage stuffer tube and slide on about half a metre of the casing.* On Speed 4, feed through the mince mixture, taking care not to tightly pack the skin. Lay the sausage flat and twist into lengths. For easy handling while cooking, cut each link into individual sausages.
Place the sausages into a saucepan and cover with water, bring to a very gentle boil, this parcooks the sausages*. Drain well and dry with paper towel.
Drizzle the sausages with a little extra olive oil and char grill on a hot bbq or in a large non stick frying pan. Cook for 5 minutes over a low heat, turning the sausages occasionally. Do not prick the sausages, this will cause them to split and dry.
Serve the sausages with a crisp garden salad and relish or sauce of choice.
Tips:
*Natural fresh casings are available from better quality butchers. Check if they have been soaked before using. To soak place them in cold water for about 30 minutes then rinse well. Store fresh casings in salted water in the refrigerator and use within 2-3 days. Other casing options include synthetic and natural collagen.
*Tieing the end of the casing: The end of the casing can be tied before stuffing. If not tieing until after filling, allow enough skin to easily tie off.
*Parcooking is an excellent method to remove excess fat and ensure the sausages cook evenly without splitting or burning.
After parcooking, sausages are best eaten within 1-2 days, refrigerate in a sealed container.
It was Summer when the BBQ was flashed up, and at every opportunity possible. The family favourite definitely the zesty prawns.
Makes 4
Ingredients
12 large green king prawns , peeled, cleaned, tail left on or 4 thick fillets flake, cut into long thick pieces1tbspn olive oil
2 cloves garlic, crushed
salt flakes
1 small bunch coriander leaves
1/2 small bunch flat leaf parsley leaves
½ bunch chives, roughly chopped
6cm ginger, peeled, roughly sliced
1tspn fresh green peppercorns juice and thickly peeled rind strips of 1 lemon and lime
100mls olive oil
Method
Thread each prawn (or fish piece) onto a wooden skewer (soak skewers in water for 20 minutes before threading), flattening the prawn out. Smear with a little olive oil, garlic and salt.
Place about half of the coriander, parsley and chives into the glass jar of the blender. Cover and select the chop symbol. Pulse 6 seconds. Add the remaining herbs, ginger, peppercorns, citrus peels and 2 tbspn each of the lemon and lime juice. Pulse to a lightly chunky sauce.
Smear the prawns (or fish) on both sides with some of the sauce. Heat a flat plated grill or bbq until hot. Drizzle the prawns with a little of the oil. Cook until golden brown and cooked through turning once only.
Add the remaining citrus juices and oil to the blender, cover and pulse to a thin consistency.
Serve the prawns on a bed of garden greens and drizzle with the sauce.
Tips
Tip 1: Soak the skewers in cold water to prevent burning.
Tip 2: Only use green/ raw prawns.
Robust, warming winter comfort, made in one pan.
Serves 4
Ingredients
300g each diced pork and veal
4 spring onions, roughly chopped
1 medium carrot, peeled, roughly chopped
½ cup fresh parsley
Several sprigs thyme
2 pieces thick strips lemon rind
2 cloves garlic, peeled
2 tspn smoked paprika
Salt & freshly ground black pepper, to taste
2 extra large red capsicum, halved and seeds removed
480g jar prepared chunky tomato sauce
50 ml white wine
1 tbspn balsamic vinegar
2 tbspn sour cream
Gremolata: ½ cup parsley, 3 strips lemon rind, 2 cloves garlic
Method
Attach the coarse grinding plate to the food grinder on the standmixer.
Turn the mixer to speed 4 and feed three quarters of the meat into the hopper, pushing the meat down with the stomper. Add spring onions, carrot, parsley,thyme, lemon rind, garlic and remaining meat and push down with the stomper .
To the pork & veal mixture, season well with paprika, salt and pepper Attach the flat beater and mix on speed 4 until well combined.
Divide the mixture between the capsicums and place into a heavy based deep frying pan. Combine the tomato sauce with wine and vinegar and pour over the capsicums. Cover and simmer gently for about 25 minutes, regularly basting the capsicums with the sauce. Serve the capsicums sprinkled with the gremolata
For the gremolata: Place the ingredients into the clean hopper and grind on speed 4.
Picnic...kids, dogs, overflowing picnic hampers, eskies packed to the brim, sunscreen, hats and your favourite rug. Especially perfect with your homemade coleslaw.
Ingredients
½ small (approx 450g) Savoy cabbage, hard base & core trimmed & discarded¼ small (300g) red cabbage, hard base & core trimmed & discarded
1 small white onion, peeled
3 sticks celery, strings removed
100g green beans
1 large carrot, peeled
½ cup flat leaf parsley leaves
2 egg yolks
juice & finely grated rind ½ small lemon
200ml extra light olive oil
½ cup light sour cream
freshly ground salt & black pepper
1/3 cup sultanas
50g toasted hazelnuts, roughly chopped
snow pea tendrils or bean sprouts, to garnish (optional)
Method
Attach the Slicer Shredder to the stand mixer with the slicing drum.
Cut cabbages into 2cm lengthwise wedges and onion in half. Turn mixer to Speed 6 and add cabbage, onion, celery and beans using the pusher to press the food down.
Attach the coarse shredding drum and shred carrot and parsley.
Attach the wire whisk to the stand mixer. Place egg yolks, lemon rind and juice into the mixing bowl.
Turn to Speed 8. Very slowly add oil, one teaspoon at a time, until mixture begins to thicken. Once thickening, pour oil in a slow stream. Stir in sour cream and season well with salt and pepper, to taste.
Combine all vegetables with dressing, sultanas and hazelnuts, tossing well. Pile into a serving bowl and garnish.
Tips
Tip1: This mayonnaise has a light and luscious texture that coats the back of a spoon.
Tip 2: The coleslaw and dressing can be made up to 2 days in advance and stored separately in sealed containers in the refrigerator.
Tip 3: Once combined, the salad is best eaten within 2 hours.
The chink of glasses, the buzz of conversation and delicious snacks to nibble.
Serves 6
Ingredients
200g aged Parmesan cheese, cut into long thick wedgesseveral fresh thyme sprigs
freshly ground salt and black peppercorns
To serve:
1 cup baby spinach leaves
1 cup marinated artichokes quarters
½ cup katamata olives
½ punnet cherry tomatoes, halved or ½ cup semi sundried tomatoes, roughly chopped
2 tbspn balsamic vinegar
2 tbspn extra virgin olive oil
Finely grated lemon rind
Method
Preheat the oven to 200C (180oC). Line two baking trays with baking paper. Draw 6 x 6- 8 cm circles on the paper. Vary the size as desired.
Attach the rotary shredder and slicer with the fine shredding drum to the standmixer. Place the mixing bowl under the chute. Turn the mixer to speed 8. Add the cheese to the hopper, pushing down with the stomper.
Evenly scatter the cheese over the circles and stud with thyme. Season well with salt and pepper.
Bake for 10 minutes or until the cheese has melted and the tuile is a rich, dark golden colour. Working quickly, remove the trays from the oven. Wait about 20 seconds to allow the cheese to cool a little and then lift the disc with a lifter and quickly mould over a wooden spoon. Remove carefully to a cake rack to cool. Repeat with the remaining discs.
To serve: place the spinach and marinated vegetables into a bowl. Add the vinegar, oil and season well with salt and pepper. Fill each tuile wafer and top with lemon rind.
