Bois Boudran

600 ml	Groundnut oil
200 ml	White wine vinegar
340g	Tomato ketchup
4 tsp	Worcester sauce
20 drops	Tabasco sauce
400g	Shallot/red onion (fine diced)
20g	Chervil (chopped)
20g	Chives (chopped)
80g	Tarragon (chopped)

Method

1.      Mix together the oil & vinegar in a bowl with a little salt & pepper.

2.      While still mixing whisk in the ketchup, Worcester sauce & Tabasco.

3.      Now mix through the onions & herbs.

4.      Correct the seasoning if necessary.

Bread Sauce

Ingredients

1 lt Milk

10 Parsley stalks

2 Sprigs of thyme

1 Bay leaf

5 Cloves

1 Large onion (chopped)

1 White sliced loaf of bread into breadcrumbs

50ml Double cream

Method:

1.      Place milk and all other ingredients in a pan over a low heat slowly bring to the boil remove from the heat and allow to infuse for 20-30mins.

2.      Pass of the milk through a chinos, whisk in the breadcrumbs over a low heat until a smooth consistency is achieved.

Finish with the cream and seasoning. 

Spatzelli

Ingredients

200g flour

1 pinch salt

1 dash olive oil

1 egg

150ml milk

Method

1        Combine all the ingredients to a paste.

2        Force through colander straight into boiling salt & oiled water.

3        Refresh in ice water.

4        Serve as for gnocchi or as a garnish for soups.

Pumpkin gnocchi

4 kg	Pumpkin (de-seeded)
1.4 kg	Potatoes (baked in their skins)
2 whole	Amaretti biscuits
200g	Grated parmesan
400-600g	00 pasta flour
	Seasoning

Method

1.      Roast the pumpkin on parchment paper in a hot oven with a little garlic, rosemary, bayleaves & seasoning and cook until tender.

2.      At the same time bake the potatoes in there skin until well cooked (or use a microwave).

3.      Skin the potatoes & mouile the flesh.

4.      Squeeze dry the pumpkin in a tea towel.

5.      Place the pumpkin, parmesan, a little seasoning and the amaretti biscuits in a food processor & blend until smooth.

6.      Mix together the pumpkin mix & the potato until evenly distributed.

7.      Sift the flour over the mix & knead in as much as you need to for a workable dough.

8.      On a floured surface roll the gnocchi into thin sausage shapes about 2cm thick, then cut into 4cm lengths.

9.      Blanch in plenty of boiling salted water until they float to the surface, then poach for an extra 30 seconds, then place straight into iced water to refresh.

Reheat in butter & olive 

Semolina pasta

2 cups	Semolina flour
2 cups	Plain flour
4	Eggs
1 pinch	Salt
8 tsp	Water

Method

1.      Combine all ingredients in a food processor until it forms rough dough.

2.      Remove from the processor & knead for about 10 mins on a floured surface until the dough is smooth.

3.      Smear the pasta dough with olive oil & wrap in cling film, then refrigerate for at least 30 mins before rolling.

Semolina gnocchi (2 terrines)

Ingredients

2 lt milk

½ nutmeg (grated)

1 bunch sage (leaves & stalks)

400g butter (diced)

500g semolina flour

150g parmesan (grated)

5-6 egg yolks

1.      Infuse the milk with nutmeg, sage stalks, butter and seasonings.

2.      Bring to the boil and strain.

3.      Whisk in the semolina over gentle heat.

4.      Add the parmesan, sage and egg yolks.

5.      Beat until smooth and cook out until smooth (approximately 15 mins).

6.      Pour into cling film lined terrines & allow to set before slicing & either grilling or pan frying.

Piperade for pasta

Ingredients

12	Shallots (sliced)
1	Aubergine (diced)
8	Baby fennel (blanched)
2	Red peppers (roasted & skinned)
2	Yellow peppers (roasted & skinned)
1 head	Garlic (crushed)
10	Baked tomato halves
1	Courgette (sliced)
100 ml	Olive oil
4	Eggs (hard-boiled & halved)
1 bunch	Basil (torn)

Method

1.      In the olive oil sweat down the shallots & garlic until soft without colouring.

2.      In separate pan brown the courgette & aubergine separately.

3.      Slice the peppers & fennel.

4.      Mix together the peppers, fennel, courgettes, aubergine & shallot mix.

5.      To serve warm the mix, fold through the pasta & finish with the baked tomatoes, basil, olive oil & eggs.

6.      Adjust the seasoning.

Pepperonata

2 kg	Firm and sweet peppers
1 kg	Ripe tomatoes, peeled, seeded and diced
2 small	White onion, chopped
2 cloves	Garlic chopped
2 bunches	Basil leaves
120 ml	Olive oil
100g	Capers
200g	Pitted black olives

Method

1.      Clean and cut the peppers into strips.

2.      Prepare a soffritto by sautéing the onions and garlic in a saucepan with 2 tbs. of olive oil.

3.      When golden brown add the tomatoes and basil.

4.      Cook for 10 minutes over a low flame, remove from fire and set aside.

5.      In a large sautéing pan, heat 6 tbs. of olive oil, then add the peppers.

6.      When these are slightly soft, add the soffritto.

7.      Mix in the capers and olives.

8.      Season and continue cooking until peppers are tender but still crisp.

9.      Remove from fire. Serve at room temperature.

Cranberry sauce

300g Cranberries

75g castor sugar

1 crushed clove

Juice of one lemon

Zest of one lemon

200ml cold water

Method

1.      In a heavy-bottomed pan heat the cranberries & sugar gently until the berries begin to crack.

2.      Add the clove & the water & bring to the boil.

3.      Add the lemon zest & juice & cook for a further 15 mins gently.

4.      Remove from the pan & allow to cool.

Cumberland sauce

Ingredients

Chopped shallots

White wine

Julienne of lemon and orange zest

Lemon and orange juice

Port

Recurrent jelly

Method

1. Reduce the wine, port and shallots.

2. Add the citrus zest and juices and reduce again.

3. Mix in the red currant jelly and reduce a little.

Penne Raphael

2 kg	Tomatoes (roughly concasse)
700g	Marinated artichoke hearts
125 ml	Olive oil
3 medium	Onions (finely chopped)
8 cloves	Garlic (crushed)
1 bunch	Basil
¼ bunch	Oregano
½ bunch	Flat parsley
2	Dried chilli (chopped)
5 tbsp	Whole black peppercorns (crushed)
½ cup	Romano cheese

Method

1.     Sweat the onions down in the olive oil without colouring, then add the chilli & half of the mixed herbs.

2.      Add the crushed peppercorns & cook for about 5 mins.

3.      Add the tomatoes & a little salt & simmer for about an hour.

4.      Pour in a little of the artichoke marinade & simmer for about 20 mins before adding the artichokes & continuing cooking for 20 mins.

Mix through the grated cheese & remaining herbs remove from the heat & mix through cooked pasta.

Piedmontese potato gnocchi

Ingredients

700g	Potatoes (in their skins)
1 tsp.	Salt
100-140g	Plain flour
1	Egg yolk

Method

1.      Steam the potatoes in their skins or microwave on full power until they are cooked about 10-15 INS.

2.      Peel the potatoes & pass through a moil (potato ricer).

3.      Add the salt to the potato & begin to sift in the flour, working it in a kneading motion.

4.      When all the flour has be incorporated roll out the mixture into thin sausage shapes on a lightly floured work surface then cut into 3cm lengths.

5.      Cook the gnocchi in boiling salted water until they float to the surface then cook for 0 seconds more before plunging into iced water.

6.      When cold drain off the gnocchi & coat with a little olive oil to prevent them sticking together.

Pasta Dough

500g 00 pasta flour

15 egg yolks

1 whole egg

Pasta Dough

1 kg 00 pasta flour

12 yolks

5 eggs

Method

1.      Combine all the ingredients in a food processor or mixer & blend until it forms a rough dough.

2.      Remove onto a floured surface & knead until it forms a smooth dough (approx. 15mins).

3.      Form into a ball & smear with a film of olive oil, cling film & let rest in the refrigerator for 30 mins at least before rolling.