Pasta with Tomatoes, Anchovy and Chillies

April 2, 2015 3:24:56 PM EDT

IngredientsGordon's Pasta

400g dried spaghetti or linguine

Olive Oil , for frying and drizzling

2–3 garlic cloves , peeled and finely chopped

1 dried red chilli, crumbled or chopped into small pieces

1 x 50g tin anchovies in oil, drained and finely chopped

200g pitted black olives , roughly chopped

3 tbsp capers , drained and rinsed

250g cherry tomatoes, halved

Sea salt and freshly ground black pepper

Basil leaves, to garnish



1.     Cook the pasta in boiling salted water until al dente, according to packet instructions.

2.     Meanwhile, heat a wide high-sided frying pan or sauté pan over a medium heat and add a glug of olive oil. Fry the garlic, chilli and anchovies for 1–2 minutes until the garlic is aromatic and the anchovy is beginning to melt into the oil.


3.     Add the olives, capers and tomatoes to the pan and stir over a medium heat for 4–5 minutes until the tomatoes have collapsed and everything is well combined.

4.     Drain the pasta and toss in the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won’t need any salt because of the saltiness of the anchovies, olives and capers).

5.     Serve drizzled with a little olive oil and garnished with basil leaves.


Recipe by Gordon Ramsay from Gordon's Ultimate Cookery Course

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Roast Lamb with Rosemary and Garlic

April 1, 2015 12:02:37 PM EDT

roast lambIngredients



1.     Preheat the oven to 150°C / gas mark 2.


2.     Unwrap the lamb and place it in a roasting pan. Spoon over one tablespoon of the oil, sprinkle with the rosemary and season with salt and pepper. Roast for three hours.


3.     Place the garlic bulbs around the meat. Drizzle with the remaining oil and continue cooking for a further 20 minutes, until the garlic is tender. Remove the lamb and garlic from the pan, place on a serving plate and cover loosely with foil.

4.     Leave to rest in a warm place.


5.     Spoon off as much fat as possible from the roasting pan. Sprinkle over the flour and stir into the pan juices. Gradually add the wine. Place the pan on a gas hob and cook gently for one minute, stirring constantly with a wooden spoon.


6.      Slowly add the stock and redcurrant jam. Bring to the boil and simmer until the jam has melted and the gravy

thickened, stirring constantly. Season to taste and strain into a warmed gravy jug.


7.     Serve slices of the hot roast lamb with the gravy, mashed garlic and seasonal vegetables.


Cook's note: The lamb is cooked to medium for this recipe. For well-done meat, increase the initial cooking time by 30 minutes, and cover with foil for the last half an hour. Test the internal temperature with a meat thermometer if unsure.


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Burrata Caramelized Onion and Prosciutto Pizza

March 7, 2015 3:23:48 PM EST


1/4 recipe Homemade Pizza Dough

1 tablespoon Olive oil

1 Vidalia onion - sliced

1 clove garlic - crushed

kosher salt/pepper

1/4 cup Fig preserves


1/2 cup grated Mozzarella

1 ball fresh Burrata

2 slices Prosciutto - roughly torn

1/2 cup arugula



1.    Preheat oven to 500 degrees.

2.    Into a small non-stick skillet heat olive over medium-low heat. Add onions and garlic clove. Season with salt and 
       pepper. Continue cooking, stirring as necessary, until onions have caramelized. Discard garlic clove.

3.    Into a small bowl, mix onions with fig preserves.

4.    Onto a clean work surface sprinkled with cornmeal, roll out dough to desired thickness.

5.    Spread onion mixture onto dough. Sprinkle mozzarella onto dough. Top with spoonfuls of Burrata and torn prosciutto.

6.    Bake for approximately 8-10 minutes OR until pizza is golden and cheese is bubbly.

7.    Garnish with arugula.


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How to Make Pizza Dough

March 6, 2015 12:29:35 PM EST

pizza doughIngredients



1.   Into your stand mixer's bowl add: flour, oil, yeast,  & kosher salt. Using the dough hook, turn mixer on low.

2.   GRADUALLY drizzle the water in until it forms a ball.

3.   Continue kneading for approximately 8-10 minutes. The dough ball should be tacky but not sticky to the touch. 

4.   Cover your dough ball with a kitchen towel and allow it to rise until it's twice it's size.

NOTE: If your dough is too "wet" add a little more flour. If your dough is too "dry" add a little more water.

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February 13 is National Tortellini Day!

February 13, 2015 9:52:16 AM EST

Here's a Classic Recipe to try at home!

From EatingWell:    

baked tortellini

Nutty-flavored Fontina cheese gives this homey baked tortellini casserole a real taste twist and the cheesy breadcrumb topping makes it all but irresistible.

Prep Time: 25 mins  |  Total Time: 45 mins  |  Serving Size: 6


1 tablespoon extra-virgin olive oil 
2 tablespoons all-purpose flour  
2 1/2 cups low-fat milk, heated
1/2 cup grated Fontina cheese, divided 
1/2 teaspoon ground nutmeg  
Salt & freshly ground pepper, to taste
1 pound fresh or frozen cheese tortellini, preferably low-fat 
1/4 cup fine dry breadcrumbs
2 tablespoons freshly grated Parmesan cheese
1.   Preheat oven to 350°F. Coat 6 individual gratin dishes or a 1 1/2-quart shallow baking dish with cooking spray.    
      Put a large pot of water on to boil for cooking pasta.
2.   Heat oil in a large saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add
      hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Remove from heat
      and add 1/4 cup Fontina and nutmeg, stirring to melt the cheese. Season with salt and pepper.
3.   Meanwhile, cook tortellini until just tender, 6 to 8 minutes or according to package directions.
      Drain and rinse well.
4.   Combine the tortellini with the cheese sauce and toss. Transfer to the prepared dishes or baking dish. Top with
      the remaining 1/4 cup Fontina. Combine breadcrumbs and Parmesan and sprinkle evenly over the tortellini.
5.   Bake the tortellini until golden and bubbly, 15 to 25 minutes. Serve immediately.


Tips & Notes

Prepare through Step 4; cover and refrigerate for up to 2 days or freeze for up to 6 months. Thaw in the refrigerator before baking. Equipment: 6 individual gratin dishes or a 1 1/2-quart shallow baking dish.


Per serving: 366 calories; 12 g fat (6 g sat, 5 g mono); 49 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 17 g protein; 2 g fiber; 738 mg sodium; 241 mg potassium.

Nutrition Bonus: Selenium (84% daily value), Fiber (40% dv), Magnesium (28% dv), Calcium (23% dv). Carbohydrate Servings: 4 Exchanges: 3 starch, 1/2 reduced-fat milk, 1 medium-fat meat

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