Ingredients:

1 1/2 cups heavy cream

1 1/4 tsp. plain gelatin

1/4 cup mascarpone cheese or additional heavy cream

2 Tbs. sugar

Pinch of salt

60 g  bittersweet or semisweet chocolate, finely chopped

Method:

Coat four ramekins or custard cups lightly with flavorless oil. Pour 1/4 cup of the cream into a small heatproof bowl, sprinkle the gelatin over it and let stand until softened, about 10 minutes. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.

Meanwhile, in a saucepan over medium heat, bring the remaining 1 1/4 cups cream, the mascarpone, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth.

Add the gelatin mixture to the chocolate mixture and stir until well blended. Pour through a fine strainer into a 4-cup glass measuring cup or a bowl with a pour spout. Divide the mixture evenly among the ramekins and let cool to room temperature.

Cover the panna cotta loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day.

To serve, dip the ramekins one at a time into a bowl of hot water for about 5 seconds, then run a table knife around the edges of the custard and invert onto a chilled serving plate.

Note: Serves 4. Panna cotta has become a very popular dessert on our shores these last few years, and for good reason. It’s a luscious, totally Italian custard, no eggs, just cream and flavorings. This is good served alone or with the slightest dusting of finely ground cocoa nibs or shaved chocolate.

Note:  Suitable to freeze. Not suitable to microwave.
Marsala is an Italian fortified wine. Kahlua, Tia Maria or Galliano could be substituted, if desired. Mascarpone is a fresh, thick, dairy product made from the heavy cream of cow’s milk, strained through a finely woven cloth. With the consistency of soft cream cheese, it has a delicately sweet, slightly sour taste.

Ingredients:

4 loin pork chops, ask the butcher to flatten out the chops for you

Marinade:

2 tablesp. olive oil

Juice of a lemon

Sprig of rosemary

Salt and black pepper

Salsa Rossa:

4-5 cloves garlic, sliced

4 tablesp. olive oil

1 can plum tomatoes

2 red peppers, seeded, cut in quarters, grilled, skin removed, and finely chopped

Handful of chopped basil

Salt and black pepper

Method:

Mix the marinade ingredients together and pour it over the pork chops in a deep dish. Set aside while you

make up the salsa rossa. Fry the garlic in the olive oil until just golden, stir in tomatoes and cook gently for 10-15 mins.

Add the peppers and chopped basil. Season to taste.

Grill or barbecue the chops for 5-6 mins on each side and serve with the Salsa Rossa, some roasted peppers and salad.

Note: Make double the Salsa Rossa, it will keep well in the freezer for the next time.

Ingredients:

3-4 large yukon gold potatoes, washed and cut into wedges

1 large yellow onion sliced

1/2 tbs thyme

1/2 tbs oregano

1/2 tbs basil

1/2 teaspoon salt

1/4 teaspoon pepper

oil to grease the pan

Method:

Preheat oven to 220 degrees C.

Slice the potatoes and onion. Sprinkle with the herbs and season.  Brush the slices with the vegetable oil.  Place in a baking pan. Bake in a oven for 15 to 20 minutes, or until tender.

Ingredients:

4 Tbsp olive oil

3 large cloves garlic, crushed

1 yellow medium onion chopped

½ cup chopped parsley

400g can Italian-style tomatoes, well mashed

½ large pepper, core and seeds removed, finely chopped

1 tsp salt

12 mussels, scrubbed and soaked with beards removed

12 raw prawns

1 large squid

500 ml fish stock, either purchased or homemade (click here for recipe)

1kg mix of assorted fish fillets, rinsed (snapper, tuna, monk fish, orange roughy, etc…)

1cup white dry wine (optional)

Croûtes:

French bread or focaccia, thinly sliced

olive oil

1 clove garlic, peeled and halved

Method:

Put the olive oil in a wide saucepan with the garlic , onion and parsley. Cook over a gentle heat, stirring, until garlic just starts to change colour. Add the tomatoes and pepper. Cook gently for 10 minutes, then grind in black pepper and add salt.

While the soup base is cooking, put mussels in a small saucepan, splash them with a little water and cover the pan with a lid. Bring to the boil and cook until the shells open. Transfer mussels to a bowl as they are done.

Add the stock and wine to the soup pan and bring to the boil. Cook gently for 10 minutes, then add the fish fillets. Partially cover with a lid and cook very gently for about 7 minutes or until the fish is just cooked through. Prawns and squid are added during the last few minutes and cook until they turn pink throughout (about 2 minutes) and that squid is not rubbery. Add mussels, if using, for the last minute of cooking, to warm through.

Meanwhile, make the garlic croûtes. Brush the slices of bread with the olive oil and place them on a baking tray. Toast in a preheated moderate oven (180°C) for 7-10 minutes or until golden. Remove the croûtes from the oven and immediately rub each slice generously with a cut clove of garlic. Dish the soup into hot bowls and serve with garlic croûtes.

Note: Brodetto refers to ‘seafood or fish soup’. Variety of fish and seafood mixed together gives better flavour,  but can be done only with fish mix. Use white fish fillets for a delicate flavour and meatier fish fillets for a more robust soup.

Ingredients:

(Serves 4)

Scallops:

* 16 sea scallops, preferably diver-caught

* 3 tablespoons extra-virgin olive oil

* 3/4 teaspoon salt

* 1/2 teaspoon freshly ground black pepper

* 2 tablespoons red wine vinegar, or to taste

* 1 clove garlic , finely chopped

* 3 to 4 large ripe tomatoes , seeded and chopped

* 3/4 cup  oil-cured black olives , pitted and chopped

* 1 bunch basil , roughly chopped

Potatoes:

* 4 large waxy potatoes (preferably Yukon Gold)

* 1 tablespoon extra-virgin olive oil

* 1/2 teaspoon salt

Method:

To make scallops: Rinse and pat dry; place in a bowl. Season with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.

In a mixing bowl, combine vinegar, 2 tablespoons olive oil and garlic. Stir in tomatoes, olives and basil. Season to taste with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Set aside. Preheat gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.

To make potatoes: Cut into slices, about  half a cm thick. Steam on stove top until barely tender. Transfer to a bowl, allow to cool slightly and toss with remaining 1 tablespoon olive oil and 1/2 teaspoon salt. Place potatoes on grill and cook 3 to 4 minutes per side, until browned. Remove to a serving platter and keep warm in a low oven.

Place scallops on grill fitted with an oiled, small-mesh grill rack and cook 1 minute per side, until edges are lightly browned. Divide scallops among 4 individual serving plates. Top with equal portions tomato-olive vinaigrette; serve with potatoes on the side.

Note: When shopping, keep in mind that most sea scallops are fished by boats dragging heavy chains along the ocean floor, damaging fragile habitats in the process. Ask your purveyor for diver-caught scallops, which are gathered by hand and that haven’t been treated with phosphates, a practice that bloats scallops by up to 20 percent of their weight. If you don’t have a small-mesh grill rack, thread the scallops on skewers before grilling to prevent them from falling through the grid.

Ingredients:

(Serves 6)

* 1 bunch red Swiss chard , stems removed

* 2 dozen jumbo sea scallops

* 3 tablespoons olive oil , divided

* 1 1/2 teaspoons salt , divided

* 1/2 teaspoon freshly ground black pepper , divided

* 1 medium onion , finely diced

* 1 clove garlic , minced

* 1/2 cup dry white wine

* 4 large ripe tomatoes , seeded and cut in wide julienne strips

* 1 cup fresh peas or frozen peas , thawed

* 2 tablespoons chopped mixed fresh herbs , such as parsley, tarragon, basil and thyme

* 500g  fresh saffron spaghetti or other fresh pasta, cooked according to package directions

Method:

Bring a large pot of lightly salted water to a boil. Add chard and cook until just tender, about 2 minutes. Drain, rinse under cold water until cool. Drain again; set aside.

Preheat grill to medium-high. Brush scallops with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; grill until just opaque in center, 2 to 3 minutes on each side.

Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion and cook until soft, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced by half, about 2 minutes; remove from heat. Stir in tomatoes, peas, herbs and remaining teaspoon salt and 1/4 teaspoon pepper.

In a large bowl, combine pasta with tomato mixture. Arrange chard on 6 warm dinner plates. Place a mound of pasta in center of each plate. Arange scallops around pasta. Serve immediately.

Ingredients:

(Serves 4)

Vinaigrette:

* 1 tablespoon minced shallots

* 1/2 cup pitted Kalamata olives , sliced in half

* 1/4 cup lime juice (about 3-4 limes)

* 3 tablespoons olive oil

* salt and pepper , to taste

Fish:

* 2 cups dry white wine

* 1 tablespoon fennel seeds

* 3 tablespoons lime juice (about 2 limes)

* 3 tablespoons lemon juice (about 1 lemon)

* 2 bay leaves

* 4  cod fillets

* Pinch salt

Method:

To make vinaigrette: In a medium bowl, combine shallots, olives and lime juice; mix well. Slowly stir in olive oil. Season with salt and pepper if desired. Set aside.

To make fish: In a large, deep skillet, combine 1 cup water, wine, fennel seeds, lime and lemon juice and bay leaves. Bring to a boil, reduce heat and simmer 15 minutes. Add fish and sprinkle with salt. Poach just until opaque, about 7 minutes. Remove fish with a slotted spatula and transfer to a serving platter. Drizzle with vinaigrette.

Note: The vinaigrette can be made up to two days in advance and refrigerated. Return to room temperature before serving. For a nonalcoholic recipe, substitute vegetable broth for the wine.

Ingredients:

* 250g dark chocolate , chopped

* 300g milk chocolate , chopped

* 568ml pot double cream

* 3 tbsp liquid glucose

* 6 tbsp frangelico

* 100g pack hazelnuts , toasted

* 8 digestive or oat biscuits

* 1 tbsp butter , melted , plus extra for buttering

* crème fraîche to serve

Method:

1. Melt the chocolate together with the cream, liquid glucose and frangelico. Leave to cool.

2. Whizz the hazelnuts and biscuits to crumbs in a food processor and add the melted butter. Sprinkle half the mixture into a terrine tin lined with clingfilm, then well buttered. Tip the tin so the crumbs stick to the sides as well, making sure they are as even as possible. Carefully pour in the chocolate mixture and chill until almost set.

3. Sprinkle over the remaining biscuit mixture and press it down very gently in an even layer. Chill until ready to serve. Turn out onto a plate and sprinkle any loose crumbs back over the top. Cut with a hot knife and serve with crème fraîche.

Ingredients:

4 frenched Lamb Shanks

To season the Lamb Shanks

Fresh cracked Black Pepper and Salt

1/2 bunch fresh Thyme picked clean

1/2 bunch fresh Rosemary picked clean and chopped

Flour to lightly coat the Lamb Shanks

1cm dice all the following vegetables and chop the garlic

1 large Yellow Onion, chopped large

2 ribs Celery, chopped large ( or you may use fennel bulb)

2 peeled Carrots cut in chunks

4 cloves Garlic, peeled and crushed

Olive Oil (to brown the Lamb Shanks)

Your braising liquid

2 cups chopped Plum Tomatoes

2 to 3 cups Cabernet Wine

2 cups Chicken stock (homemade or low sodium purchased)

2 Bay leaves

Water to replenish evaporation during the cooking process

To finish your presentation

Fresh sprig of Rosemary

Method:

First you want to pat dry the Lamb Shanks of any excess moisture with a paper towel. Season each generously with salt, fresh cracked black pepper, rosemary and thyme. Coat a roasting pan or electric skillet (set at 220 degrees C) big enough to fit all the meat and diced vegetables with olive oil and bring to a high heat on the stove.

Lightly coat the seasoned Lamb with flour then add the seasoned floured Shanks to the pan and brown very well on all sides, about 3 minutes per side, this depends on the heat of pan. Do not stuff the pan with or they won’t brown. Better to cook in separate batches if necessary.

Preheat the oven to200 degrees C. ( if using an electric skillet you are already there at220 degrees C.)

When the Lamb Shanks are browned all around remove them from the pan. Leave the fat in the pan to help cook vegetables, add a drizzle of olive oil, bring up to temperature and add chopped vegetables.

Lamb Shanks were seasoned but not vegetables so proceed to season vegetables with salt and fresh cracked black pepper and if you like a touch of cinnamon.

Cook down vegetables till they begin to caramelize, there will be a natural glaze of browned vegetable and meat juices on the bottom of pan (this is a good thing to happen!)

Now time to de-glaze

Add Cabernet and chopped tomatoes along with the bay leaf and bring to a simmer scraping the bottom to assure all the caramelized vegetables and meat juices are returned into the braising liquid.

The whole process will take a few minutes and will result in a reduction of the braising liquid, don’t worry that’s why you are adding the Chicken stock.

Return the seasoned browned Lamb Shanks to the pan and add 2 cups of Chicken stock or enough stock where they are nearly covered.

Cover the roasting pan and place in the preheated oven for 3 hours ( or cover your electric skillet and reduce the heat down to a simmer.)

Check periodically while cooking and add water if needed to keep the liquid level just under the Lamb Shanks.

Halfway during cooking you will want to turn the them over to allow even cooking and tenderness.

When braising in the oven: during the last 20 minutes you will want to remove the lid, this will give them a wonderful caramelized crust on the exterior and also reduce the braising liquid to a finished sauce. (this step is not possible if you are using a electric skillet, your Lamb Shanks will still be moisture in texture) When done the meat should be very tender and pull easily from the bone, but not soft and have a nice bite.

Serving and Accompaniments:

Serve Lamb Shanks with roasted garlic mashed potatoes,truffled mashed potatoes, polenta, or pull the meat and toss it with sautéed mushrooms and Parparadelle pasta. Extra Lamb Shanks may by be cleaned and minced and added into pasta fillings for Ravioli and Tomato sauces as well!

If cooking Lamb Shanks in advance, remove them when finished cooking, separate the broth, and wrap them individually when cooled. When cooking to order heat a sauté pan with some olive oil. Place the refrigerated Lamb Shank in the hot sauté pan and sear both sides. Add some of the Sauce, some water, and a pat of unsalted butter. Cover and bring to temperature or place the entire sauté pan in a preheated oven until the Lamb Shanks are hot and glazed.

Finish the plating with a sprig of fresh Rosemary.