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Recettes de novembre


Pork Chops with Cavolo Nero

Serves 4


* 400g Cavolo Nero
* 4 Pork Chops
* 4 tbsp Extra Virgin Olive Oil
* 2 Cloves of Garlic
* 180ml Dry Red Wine
* Salt and Pepper
* 2 tbsp Chopped Parsley
* Sage Leaves


Rinse the Cavolo Nero under cold running water, then roughly chop. Boil in salty water for 20 minutes, then drain well. Heat the extra virgin olive oil and gently fry the crushed garlic until golden. Now the garlic has done its work in flavouring the oil, you can discard it.

Now add the 4 pork chops to the pan, pour in 180ml dry red wine and season with salt, pepper and sage. Simmer until the wine has evaporated. Remove the chops from the pan and keep warm in the oven.

Add the Cavolo Nero to the pan, along with the chopped parsley, a couple of sprigs of sage and simmer for 8 to 10 minutes, stirring all the time.

Finally return the chops to the pan and heat for a further 2 to 3 minutes before serving.



How to make Gnocchi



* 700g Floury Potatoes
* 1 Egg
* 225g Flour
* 1 tsp Salt
* Pinch of Nutmeg



First boil the potatoes with the skin on. Let them cool to get rid of some of the water, but make sure the potatoes are still warm or the gnocchi will not bind together. Skin the potatoes then scoop the potato flesh and mash or put through a ricer. Add 1 lightly beaten egg and a teaspoon of salt and nutmeg.

Start adding the flour until it forms a dough. If you put too much flour in, the gnocchi will not taste enough of potatoes. The dough needs to be soft but so you can still work it. Place the mixture on a counter and using more flour, knead lightly until the dough is not too sticky or too firm. Now cut the dough into 3 sections, roll out each section into long cords, then cut into one inch gnocchi. To create more authentic gnocchi, there is a special technique (requiring the use of that specialist piece of kitchen equipment…the fork!). Gently push (with your thumb) the cut gnocchi dough along the prongs so that it rolls the gnocchi into a curve with a hole in the middle. Set the gnocchi on a lightly floured towel until ready to use. If you aren’t going to cook them, put them in a freezer on a tray until frozen, then transfer to a freezer bag.

To cook, bring a pot of salted water to the boil and add the gnocchi. When the gnocchi float to the top, remove. When you’ve gone to this much effort to make it, try serving simply with fried sage in butter and shavings of parmesan, and of course some freshly ground black pepper.


Oven Baked Sea Bass

Serves 1


* 1 Sea Bass
* White Wine
* Salt, Pepper, Chilli Flakes or Cayenne Pepper
* Fresh Garlic
* Cime di rapa and sliced potatoes
* Olive Oil



Pre-heat the oven to 170-180º C

In an oven-proof tray place the fish and all around the cut vegetables. Season with all your dry and fresh ingredients – ensure the seasoning is in the cavity of the fish. Season with the oil of choice, ensure the fish is well ointed, as well as the vegetables.

Now pour the liquid so it comes to no more than 1 to 2cm from the bottom of the pan. Place in the oven and cook for anywhere from 25-45 minutes depending on the size of the fish. Check and add liquid if necessary. Enjoy!


Beef Stew

Serves 6


900g Diced Beef
Medium Mushroom Mix
125ml Beef Stock
1 Onion
2 Cloves of Garlic
1 Knob of Butter
2 Bay Leaves
1 tbsp Olive Oil
1 tbsp Tomato Paste
1 tbsp Paprika
1 tsp Fresh Marjoram
1 tsp Fresh Tarragon
Salt and Pepper

Preheat the oven to 350°F then heat the oil and butter in a large casserole dish. Add the onions and garlic and cook, stirring, until the onions are soft and beginning to brown. Stir in tomato paste, paprika and marjoram.

Season the beef with salt and plenty of pepper. Add the beef and mushrooms to the pot; gently stir to combine. Add the broth and cover the pot with a tight-fitting lid.

Transfer the pot to the oven and bake until the beef is very tender, for 2 to 2 and a half hours. Remove from the oven, uncover and let stand for about 15 minutes.

Skim or blot any visible fat from the stew. Transfer the beef and mushrooms to a bowl with a slotted spoon. Return the pot to the stove and bring to a gentle simmer. Cook until the sauce just coats a spoon. Stir the beef, mushrooms and heat through for about 1 minute. Serve garnished with tarragon if desired, with mashed potato or polenta.


Pumpkin and Mushroom Ravioli

Serves 6


For the Filling and Sage Butter
1kg Pumpkin (you can use delica or violina, or even butternut squash if you prefer)
75g French Chanterelles
150g Pleurottes
200g Ricotta
1 Clove of Garlic
Salt and Pepper
3 tbsp Olive Oil
50g Butter
1 beaten Egg
1 bunch Sage Leaves
175g Butter

For the Pasta Dough
250g '00' Flour
250g Fine Semolina
7 eggs

First peel and dice the pumpkin into medium sized chunks. This doesn't have to be neat. (You can also reserve the seeds and use to roast with vanilla and butter or paprika). Roast the pumpkin in a medium to high oven with 2 tbsp olive oil for around 30 minutes until soft yet firm.

Slice the mushrooms and heat 1 tbsp oil in a heavy pan. Cook the mushrooms for a couple of minutes, then add roughly chopped garlic and butter. Remove from the heat and place in a bowl to cool.

When the pumpkin has cooked, mash gently and place with the mushrooms. Season and mix thoroughly. When cool, add the ricotta, season again if necessary and mix.

For the pasta, place the flour in a large bowl and add the semolina. Mix together with your hands, then make a well in the centre. Lightly beat the eggs and pour into the well. Mix well with a wooden spoon and then turn out onto a clean, floured surface. Knead until smooth and elastic and wrap in cling film. Let it rest for half an hour in the fridge.

Roll out and cut into large pieces about 15cm square. You'll need one 11.5cm cutter. Add a tablespoon of the filling inside the centre of each square. Brush the beaten egg over the square and around the filling. Lay another square on top and work out any air with your fingers. Use the larger cutter to cut out the ravioli. Repeat with the other squares.

Cook in a large pan of simmering water for 5-6 minutes, turning once. Remove when cooked. To make the butter, chop the sage into strips, heat butter in a pan and add the sage. Season and allow to brown slightly.

Serve the ravioli with parmesan shavings and douse with sage butter. This is also delicious with some good Italian rocket!


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