Frutta Pavlova

By Matthew Luca

Wondering what to do with left over egg whites? who can refuse a good pavlova anyway.

Oodles of cream and crisp but gooey meringue, soo tasty.

Ingredients

6 egg whites

300g Caster sugar

1/4 tsp white wine vinegar

1 tsp vanilla essence

200ml double cream (whipped)

200g chopped strawberries

100g raspberries

50g blueberries

Method

Using a food mixer with balloon whisk or bowl and electric whisk, beat the egg whites until stiff peaks form, add the sugar, vanilla essence and white wine vinegar and whisk for a further 5 minutes until smooth and very firm.

Preheat oven to 130c. On a large baking tray lined with greaseproof/baking parchment, place the soft meringue on the middle, spread to form a round and make a well in the middle so that when cooked the cream can sit inside.

Bake in the oven for 1 hour, 30 minutes until firm but slightly soft in the middle. transfer carefully to a cooling rack.

When the meringue is completely cool spread the whipped cream around the middle of the pavlova, garnish with the fresh fruit.

Chefs tip; put a little of the soft meringue mix into a piping bag and make little nests, they take around 40 minutes to cook. why not try some spun sugar for decoration.

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Real Spaghetti Carbonara

by Matthew Luca

If you give an Italian a carbonara with cream then it's vito for you.

People often have a fear when using eggs in cooking although they really shouldn't, its authentic Italian cooking at its best.

Ingredients

6 Egg Yolks (keep the whites as you can use this for other amazing recipes like my Pavlova)

2 tbsp. parmesan cheese

250g Spaghetti

200g bacon lardons or pancetta

sprig of rosemary

1 onion (finely diced)

2 cloves of garlic (crushed, using garlic press or finely chopped)

1 tbsp. olive oil

bunch of parsley (chopped)

Parmesan to garnish

Black pepper

1 tbsp. salt

Method

In large pot of boiling water, add the salt and spaghetti and cook for around 10 minutes until tender but aldente.

In a frying pan add the olive oil, pancetta or bacon lardons, rosemary, onion, garlic and fry until bacon is browned and crisp, then turn heat down to lowest setting.

In a mixing bowl add the egg yolks, 2 tbsp. parmesan and whisk until combined and silky.

when the spaghetti is cooked, using pair of kitchen tongs lift the pasta out of the hot water and into the frying pan with the bacon etc as this keeps a little hot water within the pasta to ensure a glossy finish to the sauce, immediately pour over the egg yolks, mix in to the spaghetti to ensure an even coat as this gives carbonara its creaminess. (if the pan is too hot the eggs will scramble).

Garnish with fresh parsley, parmesan and good grind of black pepper.

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Caponata su purea di melanzana (Sicilian Aubergine stew, aubergine puree)

By Matthew Luca

I absolutely love capunata, a traditional Sicilian aubergine stew. Often served with fish or simply as a delightful vegetarian dish. This version is a little more refined than the one I grew up enjoying but tastes stunning.

Ingredients (serves 4)

2 aubergines (one finely diced and one skin off and roughly chopped)

200ml double cream

200ml water

2 vine tomatoes (finely diced with seeds removed)

1 red onion (finely diced)

8-10 green olives

1 tbsp. capers

1 tbsp. white wine vinegar

3 cloves garlic (2 cut to razor thin slices)

4 tbsp. Olive Oil

few basil leafs, chopped.

salt & pepper for seasoning

Method

To make the puree, heat 2 tbsp. of olive oil in a sauce pan, add the roughly chopped aubergine, season with a little salt and pepper, toss in a clove of garlic and fry for around 5 minutes until golden, add the cream and water and continue cooking until the aubergine is soft and cream becoming thick. Transfer the aubergine to a food processor and blend until smooth, pass through a fine sieve, pressing all the thick pulp aubergine through the sieve. return the puree back to a saucepan and heat until thick then set aside for serving.

For the Caponata, in a large frying pan on a high heat, add 2 tbsp. of olive oil, the aubergine, sliced garlic, onions, capers and fry until the aubergine have browned in colour. Toss in the tomatoes, white wine vinegar, olives, chopped basil leafs, season with a little salt and pepper and cook for a further 2 minutes.

To serve; Place some aubergine puree on the base of the plate or dish, then spoon over some beautiful caponata. Garnish with fresh basil and serve immediately.

Chefs tip; Using a piping bag, pipe the aubergine puree in the bottom of a tall dish or if thick enough pipe stiff peaks on the plate.

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Salmone confit, emulsione di pomodoro (Confit of Salmon, Roast cherry tomato emulsion, crispy skin)

By Matthew Luca

Just a few simple ingredients cooked to perfection. This Salmon dish is a must try for seafood lovers.

Ingredients (serves 4)

Half side of salmon, (pin boned and descaled, skin removed)

250g cherry tomatoes

4 cloves garlic

60ml water

500ml olive oil

80g Butter

salt & pepper for seasoning

Few Dill sprigs

Method

Place tomatoes, garlic in an oven tray, drizzle over a little olive oil and season with salt and pepper. Cook in the oven for 10 minutes. When ready transfer the ingredients to a food processor, add the water and blend until smooth. Pass the tomato sauce through a fine sieve into a saucepan, add the butter and cook on a moderate heat, whisking continuously until smooth and glossy. (do not allow sauce to boil).

In a Sautee pan, add the remainder of the oil until half way up the side, put on a medium heat being careful not to overheat or overfill the pan. (you want to ensure the salmon fillets are just covered by the oil. Cut salmon onto 4 equal portions, Pat dry the salmon fillets and season, then cook in the oil for 2-3 minutes, when ready transfer onto some kitchen paper to drain off excess oil.

To serve; Sauce the plate with the tomato emulsion and place the salmon in the middle, garnish with a fresh cherry tomato and dill sprig.

Chefs tip: Deep fry the fish skin separately until crispy, season with salt & balsamic vinegar.

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Insalata di pomodoro e asaprago (Tomato and Asparagus Salad)

By Matthew Luca

A simple approach to salad deconstructed and it looks beautiful.

Ingredients (serves 4)

8 Asparagus (peeled and trimmed at the base)

4 Vine tomatoes (finely sliced but kept whole)

1/4 Cucumber (finely sliced)

Balsamic glaze

Salad leafs

Bunch of fresh Basil

Sprig of fresh oregano

Salt & pepper to season

1 tsp olive oil

1 tsp lemon juice

25g butter

Parmesan cheese

Method

One at a time, Slice each tomato finely then gently form the tomato into a strait line, then carefully move the ends towards each other to form a circle.

In a frying pan on a medium heat, add the butter, asparagus, a pinch of pepper and Sautee for a couple of minutes until cooked but firm.

With your finely cut cucumber, law a few slices together and trim the ends off to form a rectangle (see picture above).

To plate; add a tablespoon of balsamic glaze on one side of the plate and using a pastry brush, spread to the opposite side. Using a palate knife place the tomato on one side of the balsamic glaze, cucumber in the middle. in a bowl toss the salad in a bit of olive oil and lemon juice and add a little bit of leaf salad on the other side of the glaze. Lay the asparagus beside the glaze on the plate, garnish with oregano leafs, a grating of parmesan. Put a basil leaf in the centre of the tomato. Season the tomato with a little salt & pepper and serve.

Chefs tip: Lightly blow torch the tomato rounds before plating.

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