Lamb Pasta Bake with Tomato & Cheese Sauce

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The wonderful team at Barilla has treated me again with a sneak preview of some of their latest products. This time it’s their new pasta bake range which is fantastic for those casual dinners with family or friends as it’s hearty, cost effective and most importantly, delicious!

Some pasta bakes can be quite heavy on the cheese so I’ve kept this one lighter by only using parmesan cheese as the very top layer to add a nice crust as opposed to stirring a cheese all the way through.

 

Ingredients:

  • 500g Barilla Casarecce pasta
  • 1 Jar of Barilla’s new cheese and tomato sauce
  • 1kg lamb mince
  • 1 bunch thyme
  • 5 sprigs rosemary
  • 5 cloves garlic
  • 8 slices mild pancetta (2-3mm thick)
  • 2 onions
  • 350mL red wine
  • 4 Tbsp smoked paprika
  • 4 Tbsp Peter Watson lamb spice mix
  • 1 can crushed tomatoes
  • 250 g parmigiano reggiano

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Method:

  1. Put a large pot of water on the stove for the pasta and preheat the oven to 200 degrees Celsius.
  2. Cook the pasta in salted boiling water for 8 minutes, then drain and keep aside.
  3. Peel and dice the onions, crush the garlic, chop the thyme and rosemary. Roughly dice the pancetta and keep aside.
  4. Preheat a metal roasting tray on the stovetop on a medium heat.
  5. Cook the onions and garlic for about 5 minutes, and then add the thyme, rosemary and pancetta. Cook for a further 5 minutes.
  6. Add the paprika and lamb spice, stir, and cook for a couple of minutes.
  7. Add the red wines and reduce by about ¼.
  8. Add the lamb mince and cook until brown, making sure you don’t have any big lumps.
  9. Add the Barilla cheese and tomato sauce and the crushed tomatoes and 150mL water, stir then add the cooked Barilla Casarecce pasta, mix well and top with the grated parmigiano reggiano and bake in the hot oven for 15 minutes covered with foil, and then 5 minutes without it.
  10. Serve hot with a green salad

 

With this wonderful dish I recommend a Château “Falfas” AOC Cote de Bourg available from www.airoldifinewines.com.au .

Roasted pork fillet salad with a grilled pear and walnut dressing.

 

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I really enjoy pork fillets in springtime. They’re a nice change to the heavy roasts and slow cooks of winter, and the perfect complement to this crispy pancetta salad. The hero of the salad aside from good quality pancetta is the dressing, which combines freshly grilled pears and walnuts. It’s so good that you could almost eat it on it’s own!

This dish is the perfect Sunday lunch, reinvigorated for warmer months, and the best part is that any pork leftovers will be just as delicious to eat cold the next day, sliced and thrown into a salad or as cold sandwich meat with your favourite accoutrements.

Ingredients for the salad:

  • 1 purple cauliflower
  • 1 bunch baby Dutch carrots
  • 1 oak leaf lettuce
  • 1 bunch asparagus
  • 4 globe artichokes
  • 5 slices mild pancetta ( 2 mm thick)
  • 40 g walnut
  • 1 bunch chive
  • 1 packam pear
  • 1 pork fillet ( about 400g)

 

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Method :

 

  1. Set up a steamer on the stove and preheat the oven at 200 degrees Celsius.
  2. Cut the cauliflower into little florets, peel the carrots and asparagus, wash the lettuce and take the leaves, stems and the fluff of the artichoke until only the heart remain, place the artichokes in lemon water straight away to prevent them from going black.
  3. Steam the vegetable separately or in different basket if you have a multi level steamer. Cook them until just tender, a good way to check is to use a small knife if it goes in easily, it’s ready.
  4. Preheat a shallow frying pan with a bit of olive oil, cut the meat in equal pieces, season it with salt and pepper and seal the pork all around then put in the oven for about 10-12 minutes.
  5. Meanwhile, slice the pear (2-3 mm slices) and grill them on a grill pan for 1 minute on each side, then cut them into small dice and keep aside. Finely chop the chive, roughly crush the walnut and mix with the pears.
  6. Heat up a small frying pan on a high heat and cook the diced pancetta until crispy (no need to add any oil in the pan), transfer the pancetta in a bowl with some kitchen paper to soak up the excess fat, then mix with the rest of the dressing ingredients.
  7. Add white wine vinegar and olive oil to taste, season with salt and pepper. Mix the vegetables together and arrange them on serving board or a platter, place the pork pieces around the salad and drizzle the dressing over the top.

 

With this dish I recommend a Chateau “Ollieux Romanis” Blanc, available from www.airoldifinewines.com.au

 

 

Pan Fried Snapper with Braised Chickpea and Pancetta

 

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Snapper or “ Dorade “ in French is one of those fish that  has a “meaty” texture and a strong taste, but I have to say is one of my favourite fish. Its “meatiness “ is why this fish goes perfectly with the braised chickpea and pancetta, the texture of the chickpea and the spicy flavour of the mild pancetta binds so well with the snapper. Enjoy this wonderful dish.

Bon appetit.

 

For the chick pea :

–          1 packet dried chickpeas ( about 375 g )

–          2 brown onions

–          5 cloves garlic

–          1 bunch thyme

–          1 Table spoon tomato paste

–          1 litre vegetable stock

–          4-5 thickly sliced pancetta

–           2 dried chili

–          2 teaspoon corn flour

 

Method :  Soak the chickpeas in cold water overnight. Dice your onions, crush the garlic, chop the thyme and dice the pancetta• Pour about 50 ml of olive oil in your pot and add your onions, garlic, thyme and diced pancetta and cook for 5 minutes• Add the chickpeas and stir• Add the stock and cook for about 1 hour on medium heat or until tender• To thicken the sauce, mix the corn flour with a little bit of water, just enough to dissolve it and pour it into the sauce while mixing• Season to taste

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For the fish:

–          4 snapper fillets

–          Salt and pepper

–          Olive oil

 

Method : Using a sharp knife slightly cut the skin of the fish , this will allow the heat to go through the fish quicker resulting in a shorter cooking time and also prevent the fish from curling while cooking• Season the fish with salt and pepper• Heat up a large frying pan on medium heat and drizzle with olive oil, once the pan starts smoking gently add the fish skin side down• When the fish is cooked about ¾ of the way turn it and turn the gas off, leave for 30 second and rest•

 

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