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This is a handy way to use up (or just have fun with) lasagne sheets, giving you decadent and thick noodles that catch all the sauce and ingredients in this Pea & Prosciutto Lasagne Pasta (or any sauce you choose to use!)
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SERVES: 4
WHAT'S IN IT?
3 truss tomatoes, chopped
1 tbs balsamic vinegar
400g tin cannellini beans, rinsed and drained
4 x 180g mullet fillets, skin on (or other firm, white fish)
Charred lemon, micro parsley (or flat-leaf parsley) to serve
2 x 100g dried chorizo, finely chopped
1 tbs olive oil
1 red onion, sliced
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp chilli powder
400g jar passata
PUTTING IT ALL TOGETHER:
1. Preheat oven to 200°C. Place chorizo and olive oil in a saucepan over medium heat. Once it begins to sizzle, cook for 3-4 minutes until crisp and the fat has rendered.
2. Remove half the chorizo with a slotted spoon and set aside. Add the onion, garlic, paprika and chilli and cook for 2-3 minutes until fragrant. Add the passata, tomatoes, balsamic and beans and cook for a further 8 minutes or until reduced and thickened. Season to taste.
3. Season the mullet and place on a lined baking tray, skin side up. Brush with oil, then roast for 10 minutes or until just cooked through. Serve with beans and top with reserved chorizo, lemon and micro parsley.
4 ears of corn
300ml pouring cream
4 lemons (4 zested, 2 juiced)
parmesan
4 strips streaky bacon
400g mafalde pasta (or a pasta of your choice)
3/4 sprigs basil, finely chopped
1/2 cup grated parmesan
1. De-husk your corn and then with a knife carefully cut corn kernels off the cob, set aside. Place corn shanks in a large pot with 1.5L water and a good pinch of salt. Bring to the boil and simmer, reducing for 45mins or until only 1/4 of liquid remains.
2. While corn stock is simmering, slowly cook off bacon (starting with a cold pan) until dark and crispy. Once cooked place on paper toweling to remove excess oil. Leave to cool before chopping into fine pieces.
3. Set a large pot of salted water to boil (for pasta). Once boiling rapidly place pasta into water and cook as per packet instructions (or to your liking)
4. Remove corn shanks from liquid adding the cream and corn kernel to the reduced corn water, cook until smooth and corn is bright yellow but still retains its bite. To finish add the zest of four of the lemons and the juice of two.
5. Once pasta is cooked, strain and mix through sauce.
6. Serve to large pasta bowls topped with bacon, basil and parmesan. Season with salt and pepper, to taste.
2 x tubs Low fat cottage cheese
4 whole eggs, lightly beaten
700ml Tomato passata sauce
2 tbs basil leaves, roughly chopped
8-10 medium zucchini
4 tbs Parmesan, 3 tbs reserved to serve
1. Preheat oven 200C. Cut zucchini into coins and place between two dish towels to remove excess water.
2. Purée cottage cheese with eggs (1 tub of cottage cheese =2 eggs) and fresh pepper and basil.
3. Lightly oil baking dish or pan (we used our shallot cast iron pan). Cover the bottom with a thin layer of tomato passata. Arrange zucchini in concentric circles so no tomato is showing through. Next, add a layer of purée and cover with zucchini. Repeat steps alternating between tomato and zucchini. The layer under the top will be the purée. Finally cover top with zucchini and grate Parmesan on top.
4. Cook in oven for one hour or until the center bounces back when touched.
5 cups of vegetable stock
1 onion, finely chopped
Olive oil
2 garlic cloves, finely chopped
3 thyme sprig
150g goats cheese
1 cup frozen peas
1½ cup Arborio rice
¼ cup Kooks Chardonnay
Juice and zest of 1 lemon
1 handful of pea shoots
1. Heat vegetable stock in a small saucepan. In a separate pot sweat the onions on a medium heat in a little olive oil until translucent and aromatic. Add the garlic and thyme and continue to cook.
3. Gently stir while adding in one ladle of hot stock to the rice. Allow the stock to be absorbed before adding the second ladle. Continue this process until the rice is almost cooked.
4. Add the peas just as you add the final ladle of stock.
5. Once the rice is cooked, crumble in the goat’s cheese. Stir gently. Serve with lemon zest and pea shoots sprinkled over the top of the risotto.
MAKES: 4
WHAT'S IN IT?
3 x 125g chorizo, cases removed and chopped
1 tbs extra virgin olive oil, plus extra to drizzle
2 tbs thyme leaves
400g bottle tomato passata
400g pappardelle or other long pasta
500g cherry tomatoes, halved
Chopped flat-leaf parsley leaves and grated parmesan to serve
PUTTING IT ALL TOGETHER:
Place chorizo in a food processor and pulse until nely chopped. Place in a cold frypan with the oil over medium heat. When the chorizo starts to sizzle, cook for 3-4 minutes, tossing, until the fat has rendered.
Add the thyme and toss, cooking for 1 minute until fragrant then add the passata and cook for 6-8 minutes until reduced.
Meanwhile, cook the pasta to packet instructions then drain, reserving 1/3 cup (80ml) cooking liquid.
Add the pasta to the sauce with the reserved cooking liquid and toss to warm through. Remove from heat. Top with tomatoes, parsley and parmesan.
