Saturday, 25 March 2017

Basil & Oregano Piadina (Italian Flatbread)

by Matthew Luca


A tasty Italian flatbread recipe, these Piadina's will impress at the dinner table and are quick and easy to make. great with any main course, soup, to use as a sandwich wrap or served simply with some pesto.

Ingredients
190g Strong bread flour (plus extra for dusting)
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
130ml water
2 tbsp. olive oil

Method
In a mixing bowl, combine all ingredients to form a dough, knead for a few minutes until smooth and elastic and it bounces back up when pushed down. cut into 4 equal pieces and on a lightly floured surface using a rolling pin, roll out to form thin, flat and roundish bread dough.
Using either on a non stick pan or cast Iron Skillet heat the pan with a tiny amount of olive oil, about 1 teaspoon, cook the bread dough on moderate high heat for 1-2 minutes on each side until browned and a little puffy. Best served hot but can also be left to cool and stored in plastic wrapping or freezer bags for up to 7 days. You can also freeze then for around 6 weeks.

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Ricotta Cookies

By Matthew Luca


Traditionally a festive treat but very welcome at any time of year. This fantastic recipe will produce a good batch of cookies that can be stored in airtight containers or gift wrapped for special occasions. I sold out of these at a Christmas Market in Carrickmacross, Co Monaghan last year and for those that have never had the pleasure of tasting ricotta cookies, they are sweet and not savoury and absolutely delicious.

Ingredients
225g Butter
115g Caster Sugar
250g Ricotta cheese
2 tbsp Vanilla extract
600g plain flour
1 tsp baking powder
1 tsp baking soda

Method
In a large mixing bowl combine the flour, baking soda, baking powder, butter and sugar with your hands so that its almost crumbly. Add the ricotta and vanilla extract then combine well again to form a dough, Set aside in the fridge for 10 minutes and preheat oven 180c.

On a flat baking tray, cover with grease proof paper/baking parchment. Take out the cookie dough from the fridge and roll into small balls (just a little smaller than a ping pong/table tennis ball) and place on the baking tray leaving enough space between then to grow while cooking. Place in the middle shelf of the oven for 8-10 minutes until risen, firm and slightly golden. Transfer to a wire rack and leave to cool completely before icing.

Topping Ingredients
175g Icing Sugar
4 tbsp. Milk
chocolate sprinkles

Method
combine the milk and icing sugar with a whisk to form a thick but runny glaze. Pick up a ricotta cookie and dip the top into the glaze (face down) and transfer to baking tray or sheet of parchment paper on your table, then add the chocolate sprinkles. if your going to store these cookies or give then as a gift leave the icing to dry out for a couple of hours.

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Friday, 24 March 2017

Chicken & Mozzarella Cacciatore

By Matthew Luca


 This one pan creation is perfect for family and friends dining at home and encompasses all the best flavours we have come to love of Italian cuisine. For this dish I have used a Cast Iron Skillet as it's suitable for frying and baking in the oven

Ingredients (serves 4)
4 Chicken breasts
4 Tbsp Olive Oil
200g Plain flour (lightly seasoned)
1 Large white Onion (finely diced)
1 Red pepper (diced)
1 Ball Mozzarella (sliced)
500g Tomato Passata
1 Tbsp Tomato Puree
300ml Chicken stock
6 cloves Garlic (diced)
100ml White Wine
1 Tbsp Capers
Salt & pepper for seasoning
Bunch of Fresh Basil
Few sprigs of fresh Oregano or 1 tsp dried Oregano
Parmesan cheese (optional)

Method
Coat the chicken breasts lightly in seasoned flour, add the olive oil to the pan and put on a high heat. When hot add the chicken breasts and leave to cook on one side for 3 minutes, then turn and cook for a further 3 minutes. Remove the chicken from the pan and set aside for later.
Using the same pan add the onion, red pepper and garlic and fry until softened for around 3 minutes. Add the white wine oregano and capers then continue cooking on a high heat for another minute, then add the tomato Passata, tomato puree, season with a little salt and pepper, continue cooking for around 2 minutes, add the chicken stock, stir, return the chicken to the pan and leave to simmer for around 5 minutes (TASTE and season to your liking).
In a preheated oven at 200c, place a slice of mozzarella on each chicken breast and place the pan in the middle shelf for around 10 minutes until the cheese is melted. When ready place the Pan/Skillet on a wooden board, garnish with some basil leafs and little parmesan cheese if you have some, serve from the pan at the table with a side of pasta and pesto.

(Caution, Cast iron Skillets retail allot of each well after cooking so always use appropriate oven gloves or dish cloths when lifting or touching the pan)

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Conchiglioni Manzo

By Matthew Luca


 Pasta uncomplicated is a beautiful thing. This simple pasta and meat dish without the need for sauce is a must try for anyone who wants to understand how Italians really like they're pasta.

Ingredients (serves 4)
200f or 4 handfuls of Conchiglioni Pasta
200g Minced beef
50g Bacon Lardons or Pancetta
3 cloves Garlic (skin off)
20g Butter
1 tbsp Olive oil
2 sprigs Rosemary
Salt & Pepper for seasoning

Method
Cook the dried pasta according to the packed instructions, normally by boiling in lightly salted water for 8-10 minutes until aldente in texture. Plunge cooked into cold water and keep aside for later.

In a frying pan on a high heat add the olive oil, beef mince, season with a little salt and pepper and cook for around 2 minutes to start sealing the beef mince, add the garlic cloves, rosemary, pancetta/bacon lardons, a touch of pepper and continue cooking for around 3-5 minutes until the mince is browned and fat sinew is cooked through. Turn the heat down to a moderately low temperature then add the butter and strained pasta to the pan and combine gently until the pasta is heated through. Serve immediately and garnish with fresh oregano or Basil.

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Sunday, 5 March 2017

Chicago Style Pan Pizza

by Matthew Luca


An authentic Chicago pan pizza is nothing like the ones you get from takeaway or the frozen food section in the supermarket. For the real deal you would have to travel to Chicago or why not give this recipe a try to save air miles. A Chicago Pizza is actually not a pizza in the traditional sense but a cross between a pizza and cornbread dough oozing with cheese in the middle and normally eaten with a fork while tearing and dipping in the crust.

Ingredients for the dough
600g Strong white bread flour
100g Cornmeal flour (white or yellow) plus extra for dusting
1 tsp salt
1 tsp sugar
7g Fast acting yeast
50g Butter (melted or soft at room temperature)
400ml warm water
11.5" Skillet (Cast Iron Pan)

Method
In a large mixing bowl add the bread flour, cornmeal flour, yeast, salt, sugar and mix around, then add the warm water and combine to start forming a dough, add the butter and knead in the bowl until all is absorbed into the dough ball, knead for around 5 minutes until smooth and elastic in texture. Place the dough into the mixing bowl and cover with cling film and leave to rest for 1 hour until at least double in size. During this time place your Cast iron skillet in the middle shelf of the oven and heat it up at 200c.

Filling & Topping Ingredients
2 Mozzarella balls, (cut into pieces and left to dry out any excess moisture)
200g Strong Cheddar cheese (Grated)
Some Sliced Italian Salami
1 pork sausage cooked & sliced

Sauce Ingredients
300g Tomato Passata
2 tbsp. Tomato puree
2 cloves garlic (chopped)
1/2 onion (chopped)
1 tsp chilli flakes
1 tsp balsamic glaze or balsamic vinegar

Sauce Method
Place all ingredients into a saucepan and heat through for 10 minutes. remove from the heat and leave to cool prior to use.

Pizza Method cont.
When the dough is ready, carefully remove the skillet from the oven with a heat proof glove or cloth, sprinkle some extra cornmeal flour on the base of the pan to cover, then turn out the dough into the hot skillet. Using your hands carefully press out the dough inside the pan ensuring a thicker crust around the edges and flatter in the centre, using a fork pierce a few holes in the middle and return the skillet to the oven for 10 minutes to seal the dough. When ready remove from the oven for toppings and sauce.
Place the mozzarella and cheddar in the centre of the pizza crust and then cover thinly with the tomato sauce, top with some salami and sliced sausage. , glaze the crust with a little melted butter if available and bake in the hot oven for a further 30 minutes. Allow to rest for 5 minutes prior to serving and garnish with some fresh basil.

Chefs tip: if the topping is too wet finish under a hot grill for a few minutes. Serve while still in the pan and let your guests just dig into it.

Skillet pan courtesy of J&B Hope Ltd Cavan


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Saturday, 4 March 2017

Tuscan Baked Egg

By Matthew Luca



Ingredients
250ml chopped tomatoes or Passata
4 small eggs
1/2 red onion (finely diced)
3 cloves garlic (finely chopped)
4 leafs Sage (chopped)
1/2 tsp salt
1/2 tsp pepper
1 tsp chilli flakes
2 tbsp. Parmesan (grated)
2 thick slices of Italian salami (diced)
4 basil leaves (chopped)
Truffle oil or olive oil for drizzling

Method
in a saucepan add a little truffle oil and then the onions, garlic, chilli and sage then sauté on a low to medium heat and sweat the onions and garlic until softened for about 3 minutes.
Add the tomatoes and season with the salt and pepper, cook on a moderate high heat for around 5 minutes, taste to ensure your happy with seasoning and remove from the heat.

In a ramekin or shallow oven proof dish add a little of the sauce, then make a small well in the middle, crack in an egg, sprinkle over some of the salami, grate over a little parmesan cheese and bake in the oven for around 10 minutes on 190c until the egg whites have cooked. To serve sprinkle over some chopped basil and a light drizzle of truffle oil.

Chefs alternative tip: try making it using a confit egg yolk as this requires no baking.

Mini Cast Iron Skillet from J&B Hope Ltd, Cavan

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