Apricot Sauce (Recipe)

Apricot Sauce (Recipe)



  • 1 tablespoon light olive oil
  • 1 medium (150 g ) onion, finely chopped
  • 1 cup (250 ml) undrained canned pie apricot
  • 1 teaspoon chopped fresh thyme
  • 1 cup (250 ml ) chicken stock
  • 1/4 (60 ml) dry white wine
  • 1/2 teaspoon sugar


Heat oil in pan, add onion and thyme, cook, stirring, until onion is soft.

Add apricots and remaining ingredients to pan, simmer, uncovered , stirring occasionally , about 5 minutes or until sauce is slightly reduced. Blend or process apricot mixture until smooth.


Orange And Rosemary Sauce (Recipe)

Orange And Rosemary Sauce (Recipe)



  • 1 tablespoon shredded orange rind
  • 1/2 cup (125 ml) orange juice or chop 1 orange
  • 2 tablespoons apricot jam, sieved
  • 1 cup (250 ml) chicken stock
  • 2 teaspoons cornflour
  • 2 teaspoons  water
  • 1 tablespoon fresh rosemary leaves


Combine rind, juice or orange, jam and stock in pan, simmer, uncovered, about 20 minutes or until reduced by half. Add butter, stir until melted. Stir in blended cornflour and water and rosemary, stir over heat until sauce boils and thickens.

Serves:  4

Porto Wine And Mushroom Sauce (Recipe)

Porto And Mushroom Sauce


  • 1 1/2 cup Mushrooms (sliced or cut in quarters)
  • 1 tbsp Flour
  • 1 tbsp Olive oil
  • 1 tbsp Butter
  • 2 Shallots, finely chopped
  • 1/3 cup Porto or Dry red wine
  • 1 tbsp Balsamic vinegar
  • 1 cup Beef broth
  • 2 tsp Worcestershire sauce
  • 2 tsp Tomato paste
  • 1 tsp Fresh rosemary, finely chopped (or 1/2 tsp dry rosemary)
  • Salt & Pepper to taste


Place mushrooms in a bowl and mix delicately with flour, so that they are well covered. In a large saucepan, on high heat, heat up the oil and butter. Add shallots and fry for approx 2 minutes. Pour porto (or red wine), balsamic vinegar, beef broth, Worcestershire sauce, tomato paste and rosemary and mix well. Add mushroom mix and bring to a boil. Reduce heat and let simmer for approximately 5 minutes.

Pour over a cooked steak or Roast Beef slices in each plate.

Fish Cake (Recipe)

Fish Cake



  • 500g/1lb 2oz fish fillets (whiting, pollock, coley, etc)
  • ½ red pepper, chopped
  • 2 red chillies, chopped
  • 2 tbsp coriander
  • 3 spring onions, finely chopped
  • 2 cloves garlic, chopped
  • 1 stalk lemongrass, tender part only, chopped
  • 1 tbsp fish sauce
  • 125ml/4fl oz coconut milk
  • 1 whole egg
  • 125g/4½oz green beans


Preparation method

  1. Cut the fish into small pieces. Place the pepper, chillies, coriander, spring onions, garlic, lemongrass and fish sauce into a food processor and blend to a paste.
  2. Add the fish pieces to the paste and blend well. Mix to a smooth paste adding coconut milk and egg.
  3. Place the mixture in a bowl. Slice the beans finely into 3mm (1/8in) and stir into fish paste. Chill in refrigerator overnight or for at least two hours.
  4. Half-fill a heavy-based frying pan with oil and heat over a medium to high heat. Shape the chilled paste into small patties with the help of a spoon. Carefully lower the fish patties into the hot oil, in batches (the oil should reach halfway up the sides of the patties). Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining fish patties.

Tortellini Zucca And Ricotta (Recipe)

Tortelloni Zucca



  • 1 small cube of butter, chilled
  • Fried sage, to serve
  • Pasta dough
  • 8 whole eggs
  • 750g flour type “00”
  • 250g semolina
  • 10g olive oil
  • 5g water
  • Pinch of salt
  • Pumpkin filling
  • 1 pumpkin
  • 1/2 tsp grounded nutmeg
  • 2-3 eggs
  • Handful of parmesan
  • Sage, chopped, according to taste
  • Ricotta, according to taste
  • Salt and pepper
  • 2 tbsp olive oil


Combine flour and semolina together.

In a separate bowl whisk eggs with oil, salt and water.

Add it to flour and semolina and start working until the dough is firm and compact. Cover and set aside to rest for at least 1 hour.

Meanwhile, preheat oven to 190°C.

Cut the pumpkin into wedges. Place on a tray with a small amount of water to prevent burning. Season the pumpkin with salt and pepper. Cover with foil and bake in preheated oven for 50 minutes or until cooked through.

Remove the skin and set aside to cool. When cool, blend the pumpkin in a food processor until it resembles a thick puree.

Place the pumpkin puree in a large bowl. Add the eggs, parmesan, nutmeg, ricotta, sage and oil. Season with salt and pepper to taste. There are no exact measurements for ingredients. Taste and adjust to what you prefer.

Pass the dough through a pasta machine (sfogliatrice) until about 1mm thick.

Using a pasta cutter, cut out equal-sized circles from the pasta.

Transfer the pumpkin mixture to a piping bag. Squeeze a small amount into the middle of 1 pasta circles, making sure to leave a border. With a small brush, wet the border and fold to enclose the filling in a half moon shape. Press the two opposite sides together to form a hat shape. Repeat with the remaining pumpkin filling and pasta.

To prepare the sauce, heat water and butter in a pan over medium heat.

Cook the tortellini in a saucepan of salted boiling water for about 4 minutes. Drain.

Toss the tortellini in the water-butter emulsion. Top with crispy deep-fried sage to serve.

Ravioli Caprino E Spinaci (Recipe)

Ravioli Caprino E Pomodoro


For the pasta dough
  • 225g/8oz plain or ’00’ flour, plus extra for dusting
  • 2 free-range eggs
  • 2 free-range eggs yolks
  • 1 tbsp olive oil
  • 2 pinches salt
For the filling
  • 200g/7oz baby spinach, wilted in a pan and chopped
  • 150g/5½oz soft goats’ cheese, crumbled
  • salt and freshly ground black pepper
  • 1 free-range egg, beaten
For the sauce
  • 100g/3½oz unsalted butter
  • 1 shallot, finely chopped
  • 10 sage leaves, chopped
  • ½ clove garlic, chopped
  • few sprigs parsley, chopped
  • 4 tomatoes, skinned, deseeded and finely chopped

Preparation method

  1. To prepare the pasta dough, place the flour, whole eggs, yolks, oil and salt in a large bowl and, using your hands, knead until you have a firm dough. Cover with clingfilm and place in the fridge for at least 5 hours.
  2. Meanwhile, make the filling. Mix the chopped spinach with the goats’ cheese, then season with salt and freshly ground black pepper and leave to one side.
  3. Next make the ravioli. When the dough has rested, put the dough through a pasta machine until you have two large flat rectangular shapes, approximately 60cm/24 inches long. Keep dusting with flour so the dough doesn’t stick.
  4. Place teaspoons of the spinach and goats’ cheese mixture on the dough roughly 4cm/1½ inches apart. Glaze in between each spoon of filling with the beaten egg, then place the second pasta sheet on top. Press along the edges of each spoon of filling with your fingers. Using a pastry wheel, cut into squares to create a ravioli shape.
  5. To cook, simply place the ravioli in boiling salted water for 2 minutes. Remove with a slotted spoon and keep warm.
  6. For the sauce, heat the butter in a frying pan, and when it starts to froth and turn golden brown, add the shallot, sage, garlic, parsley and tomatoes. Cook for a minute or two and serve at once with the cooked ravioli.