Pauline’s Blog

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meatballs
30 11, 2012

Spicy Meatballs and Tomato Salsa

Ingredients

1.5kg lean mince pork

1 x onion finely chopped

½ teaspoon chilli flakes

½ teaspoon paprika

1 x tablespoon chopped parsley

Salt and pepper

1 x beaten egg

Olive oil

Salt and pepper

1x tin Italian diced tomatoes

Method

  1. Mix all the ingredients together well. 
  2. Using a dessertspoon quantity, roll all the mincemeat into neatly shaped balls. 
  3. Heat a little oil in a fry pan and cook the meatballs in batches – approx 5 minutes for each batch. 
  4. Spread the tin of tomatoes over the base of a baking tray and place the meatballs on top. Season with salt and pepper. 
  5. In a 190ºC oven heat the meatballs through for 15 minutes and serve with a toothpick and a little tomato sauce over the top. 

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stuffed sardines
30 11, 2012

Fresh Sardines filled with pinenuts and tomato

bake-potato-lemon
30 11, 2012

Potatoes with Lemon and Pepper

orange-fennel-salad
29 11, 2012

Orange, Raddichio and Fennel salad

Ingredients

  • 2 x radicchio (or salad leaves), washed, dried and leaves separated
  • 1 x bunch spring onions, sliced
  • 4 x oranges, rind and pith removed, sliced
  • 1 x fennel, stalks trimmed, thinly sliced
  • ½ cup olive oil
  • 1 x tablespoon Dijon mustard
  • 1 x lemon juiced
  • Freshly ground black pepper
  • Walnuts or macadamia nuts (optional)

Method

  1. Combine the oil, lemon juice, mustard and pepper and mix well.
  2. Toss together the fennel, orange slices and spring onions and reserve until ready to serve the salad.
  3. When ready to serve pour the dressing over the leaves and mix through the orange, fennel and spring onion mixture and serve.
  4. A handful of roughly chopped walnuts or macadamia nuts can be added just before
Baked Salmon
29 11, 2012

Atlantic Salmon baked in a Salt Crust

Zucotto recipe
29 11, 2012

Zuccotto

Ingredients

  • 1 x cup liqueur (eg Marsala )20121110_1337461 x  unfilled sponge cake
  • 600ml thickened cream
  • 1 x tablespoon sifted icing sugar
  • 150g dark chocolate, chopped
  • 150g hazelnuts, chopped
  • 100g dark chocolate, in pieces for melting
  • Icing sugar for dusting

Method

  1. Line a 1.2 litre round bottomed bowl with cheesecloth, leaving the edges hanging over.
  2. Moisten the cheesecloth with a brush dipped in Marsala.
  3. Cut the sponge into 1.5 cm slices and brush with Marsala.
  4. Line the bowl with the sponge, making sure all gaps are filled in making a solid shell.
  5. Beat the cream with the icing sugar until stiff peaks are formed and put one third of the mixture into a separate bowl.
  6. Place 100g chocolate pieces and the remaining liqueur in a bowl over a saucepan of hot water and stir while the chocolate melts.
  7. Allow the chocolate to cool and then fold through the smaller quantity of cream and spread over the sponge cake to create an inner lining.
  8. To the remaining cream fold through 150g chopped chocolate and hazelnuts and fill the zuccotto.
  9. Create a lid with the remaining sponge dipped in liqueur.
  10. Fold over the cheesecloth, cover the top of the zuccotto with baking paper and place a plate over the paper.  Put weights (cans of food is ideal) and refrigerate ideally overnight.
  11. To serve, invert the zuccotto onto a serving plate and carefully remove the cheesecloth.

 

 

panforte-recipe
29 11, 2012

Panforte

 

 

wallnut-shortbread
29 11, 2012

Walnut and Cinnamon Shortbreads

shortbread-stars-1
29 11, 2012

Orange and Fennel Shortbread Stars

Recipe for Capsicum stuffed with chicken and olives
28 11, 2012

Capsicum with chicken and olives

 

Baby Capsicum with a filling of spicy minced chicken and kalamata olives

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