Check Out...

Fast Food on the Run – Theme Recipe

Cooking everyday for yourself or the family, can be a full time job and sometimes leaves us just rushing about in a frantic hurry to eat something. Now here’s a quick treat for four.

Salmon-Rolls-w

INVOLTINI DI SALMONE E CETRIOLO
(Salmon and cucumber rolls)

Serves 4 People

Ingredients

  • 4 Large slices of smoked Salmon
  • 160g fresh salmon, minced
  • 4 thin slices of cucumber cut lengthways (use a
    potato peeler)
  • 50g of cucumber, finely chopped
  • 20g of white leek or shallots, finely chopped
  • 10 ml olive oil
  • 25g of mayonnaise
  • 15 mls of balsamic vinegar
  • 2 lemons, quartered & deseeded
    Juice of one lemon
  • Salt and pepper mill & some dried dill

Preparation

  1. Mix the fresh salmon, chopped cucumber, leek
    shallots, mayonnaise, oil, vinegar, salt and
    pepper, and dill, until a paste is formed
  2. On a clean surface, place the smoked salmon
    with the sliced cucumber on top. Cut into 4 even
    slices
  3. Place a quarter of the salmon paste at the end of each salmon slice and roll to form a cylinder
  4. Repeat for each slice
  5. Arrange on a serving dish with two lemon quarters at each end of the rolls and sprinklev some lemon juice on each one
  6. Serve as desired

 

COSCIOTTI DI POLLO AL POMODORO E PEPERONE
(Chicken thighs in tomato & pepper sauce)

Serves 4 People

Chicken-Thigh-w

Ingredients

  • 8 Chicken thighs with skin
  • 1 medium sized red onions, finely sliced
  • 1 yellow pepper, finely sliced
  • 2 sticks of celery, finely chopped
  • 4 cloves of garlic, crushed and finely chopped
  • 500g tomato passata
  • 120 ml of dry white wine
  • 4 bay leaves
  • 1 bunch of basil, roughly chopped
  • 50g plain flour
  • 30 ml of olive oil
  • 30g of butter
  • Salt and pepper mill

Preparation

  1. Season the flour with a sprinkle of salt and
    pepper, evenly coat the chicken and leave to
    rest in a cool place
  2. Heat the oil and butter in a large frying pan
  3. Shake excess flour from the chicken and fry in
    the fat, turning it frequently until golden brown
  4. Leave to rest in a warm place
  5. In the same fat, fry the onion, celery, pepper, and garlic
  6. When the onion is translucent, add the wine
  7. Reduce by half then add the passata and the bay leaves
  8. Cook rapidly, stirring continuously
  9. When really hot, add the chicken making sure it is covered by the sauce. If not, add more passata. If the sauce is too thick, add a little hot water
  10. Place the mixture in a casserole dish and cook it in a hot oven at 160ºC for 40 minutes
  11. When done, place the chicken pieces on a suitable serving dish. Cover with the sauce, removing the bay leaves and sprinkling the basil over to finish
  12. Serve with new potatoes or boiled rice and a mixed salad

MACEDONIA INVERNALE
(Winter fruit salad)

Serves 4 People

Ingredients

For the Fruit Salad:

  • 1 medium sized orange
  • 3 limes
  • 1 grapefruit
  • 2 kiwis
  • 1 mango
  • 3 satsumas
  • 300 ml of stock syrup
  • Some caster sugar may be required

For the Stock Syrup:

  • 200 g of granulated sugar
  • 150 mils of boiling water
  • 1 coffee spoon of vanilla essence

Preparation

For the Stock Syrup:

  1. Dissolve the sugar in the water over a medium
    heat, bringing it to the boil
  2. Add the vanilla essence and leave to rest away
    from the heat until cold

For the Fruit Salad:

  1. Skin the citrus fruit with a sharp knife, removing
    the pith and peel
  2. Cut into equal pieces and place in a serving
    bowl with the stock syrup
  3. Peel and cut the other fruit into similar sized
    pieces, adding a little caster sugar for
    sweetness if desired
  4. Serve with pouring cream and shortbread
    biscuits

 

Buon Appetito – Giovanni Fontebasso

No Comments

    Leave a reply

    X