Cozze Prosecco (Mussels steamed in Prosecco)

By Matthew Luca          .

I can never resist fresh mussels when I see them and this recipe is delightful. It's fresh and fizzy, this combination is gorgeous.

Ingredients

1 bag fresh mussels

1/2 onion finely chopped

2 cloves garlic crushed or finely chopped

1 tbsp. butter

300ml prosecco

1 tsp black pepper

1 teaspoon corn flour

handful of fresh parsley chopped

A few pan-fried scallops (optional)

Method

Add the onions, garlic and butter to a large saucepan and cook on a medium heat for a few minutes until the onions soften and the flavour of the garlic infuses into the butter. pour in the Prosecco and turn up to a high heat, when hot add the mussels (discard any open shells) and stir the mussels around the stock gently, then place a lid on the pan and leave for 3-4 minutes until the mussel shells have opened fully.

Using a colander train off stock into a separate pan, add the corn flour to the stock and stir continuously until thickened. You can strain off any lumps if necessary.

To Plate, Put the mussels in a large serving bowl discarding any that have not opened, pour over the stock reduction and garnish with chopped parsley and pan fired scallops if you have them.

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Calamari Fritti

By Matthew Luca  .

Fried Calamari rings are a must for any Italian feast but this version goes one better as it's gluten free so that everybody can enjoy it.

Ingredients

2 squid tubes or cut calamari rings 500g

200g Rice flour

70ml Sparkling water

Coarse sea salt & pepper for seasoning

1 tsp Balsamic vinegar

1 lemon cut into wedges

Method

Cut the squid tubes into rings or use pre-cut calamari rings, pat dry between a few sheets of kitchen paper.

In a mixing bowl add the flour, pinch of salt and pepper add the sparkling water a little at a time until silky and a thick enough to coat the squid rings.

In a deep fat fryer set to 180c, add the calamari and cook for around 2 minutes until crisp and floating on the surface of the oil. remove the calamari from the oil when cooked and place on kitchen paper to drain of excess oil. season with a generous helping of sea salt and balsamic vinegar. serve immediately with a wedge of lemon.

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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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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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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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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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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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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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Stromboli (Focaccia filled with Spinach and Mozzarella)

By Matthew Luca

A Delicious alternative to the flat Focaccia bread, this beauty is filled with melting cheese and spinach. The origins of Stromboli suggest this type of rolled bread is named after an Italian love child based on a film called "Stromboli" and it sure tastes dangerously good, traditionally made with either Italian bread or pizza dough this focaccia version is amazing.

Ingredients Bread

360g Strong white Bread Flour

7g Fast acting Dried Yeast

200ml warm water

1 Tablespoon olive oil (plus extra for glazing and greasing.)

1 tsp fine table Salt

1/2 tsp caster sugar

1 tbsp Coarse sea salt

1 sprig chopped rosemary

Ingredients Filling

2 Mozzarella balls (drained and torn into pieces)

2 tbsp Parmesan cheese (grated)

1 large handful spinach (chopped)

3 Garlic Cloves (chopped)

1 tsp cracked black pepper

1 sprig chopped Oregano

1 tbsp Olive oil

Method

To make the focaccia, In a large mixing bowl, add the flour, fine salt, sugar and mix together with your hand, then add the yeast, mix again and make a well in the middle. Pour in the warm water, olive oil and mix together with your hand to form a dough. When combined on a lightly floured surface knead for around 8-10 minutes until smooth and elastic in texture.

In another large mixing bowl smear the inside with some olive oil ensuring its fully coated and transfer the kneaded dough to the bowl, roll it a couple of times in the oil and then cover the bowl with cling film and leave to rise for around 1-2 hours until doubled in size.

On a floured surface roll out the dough gently to form a rectangle shape, ensuring not to roll it too thinly, lightly dust the dough and cover with cling film for around 10 minutes. At this stage preheat your oven to 190c.

Time to make the filling, add the mozzarella, parmesan, spinach, garlic, pepper, oil and oregano into a bowl and mix together.

Remove the cling film from the rolled out dough and spread over the filling, then roll up to form a loose cylinder shape and tuck the ends under to seal the focaccia. Grease a baking sheet with some olive oil and transfer the bread carefully onto it, cover loosely with cling film and leave to rise for a further 30 minutes.

Remove the clingfilm and with a skewer pierce a few holes in the top of focaccia and sprinkle over the rosemary and course sea salt, plus a light drizzle of olive oil.

Bake on the middle shelf of the oven for 40-45 minutes until golden brown and firm to touch.

When ready remove from the oven a place on a wire cooling rack and drizzle over a generous amount of olive oil to glaze. Leave to rest for 5 minutes before serving. Best served warm as the melting cheese is the highlight of the Stromboli.

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Cioccolato Fondente

By Matthew Luca

It's more than just a luxurious dessert, it's a return to childhood

Ingredients

200g 70% Dark Chocolate (Broken into pieces)

200g Unsalted Butter

300g Caster Sugar

1 tsp Vanilla extract

4 large eggs (beaten)

175g Plain flour

20g cocoa powder

50g melted butter

1 tbsp Popping candy

Method:

fill a saucepan quarter full with water and bring to the boil, in a glass or metal mixing bowl add the 200g butter and dark chocolate pieces and place over the pan of boiling water and gently melt, stirring occasionally until smooth and glossy, remove from the heat.

In a large mixing bowl, add the eggs, 300g sugar and vanilla essence and beat with an electric whisk until doubled in size. Slowly pour in the hot chocolate sauce stirring in to the eggs gently until combined, then fold in the flour, cocoa powder, gently keeping as much air in the cake mix as possible. Pour into Dario moulds (small individual cake tins) that have been brushed on the inside with melted butter and then coated lightly in cocoa powder and leave in the fridge for 10 minutes.

Preheat oven to 180c, cook on the middle shelf for 12-15 minutes, using a tea towel/oven glove. remove from the oven and gently score around the edge with a knife and place upside down on a serving plate, lift up the tin to reveal the fondant. Dust with some cocoa powder and top with a little popping candy just before serving.

Strawberries & Cream Semifreddo

Ingredients

250ml double cream

8 large strawberries

2 Basil leafs

Method:

Place all ingredients into a food processor and blend until smooth, place into lockable freezer bag and freeze for 2-3 hours, while occasionally taking the bag out and squeezing it gently in your hand to churn. When its firm it's ready to serve.

Pictured above: I have served mine with the Strawberries & Cream semifreddo and some pulled sugar.

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Banana e pane alle mandorle ( Banana and Almond Bread )

By Matthew Luca

A delicious recipe that turns a few over ripe banana's into something perfect for afternoon tea.

Ingredients

2 large, or 3 small over ripe Banana's (Mashed)

Handful of flaked Almonds

130g Unsalted Butter

10g Olive oil

150g Caster sugar

160g Strong bread flour

1 teaspoon baking powder

2 large eggs (beaten)

2 Tablespoons Icing sugar plus extra for dusting

Method

Preheat oven to 160c. Grease the inside of a loaf tin and dust some flour around the inside of the tin to coat the base and sides.

In a mixing bowl add the butter, oil and caster sugar then cream the butter and sugar until combined. add some of the beaten egg and mix thoroughly, then add the remaining egg and mix together again.

Put the mashed banana's into the bowl and bind together, add half the flour and fold in until the mix is holding together, then add the remaining flour, baking powder and fold again until combined.

Empty the cake mix into the loaf tin and bake in the oven for around 40 minutes until risen and firm. To check if it's done stab the middle with a skewer, remove and if it comes out clean then it's ready, if not continue baking for around 5-10 minutes.

When ready remove tin from the oven, allow to rest for 10 minutes then turn out onto a wire rack to cool. When cool, mix the icing sugar with a touch of water to make a thick icing and pour over the loaf to glaze, finally sprinkle over some flaked almonds and dust with some more icing sugar.

The loaf will keep in an airtight container for up-to 4 days or can be frozen for upto 6 weeks.

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Macaroni Formaggio (Mac n Cheese)

By Matthew Luca

Ingredients

250g Macaroni
50g Butter
2 Tablespoons Plain flour
4 cloves Garlic (finely chopped)
2 Bay leafs
600ml Full Milk
100g Parmesan cheese (grated)
50 Mozzarella cheese
1/2 tsp Nutmeg
1/2 tsp Mustard Powder
1/2 tsp Paprika
Salt & Pepper
2 Amoretti Biscuits (Crushed)
Sprig of fresh Thyme

Method
In a large saucepan on a low heat, melt the butter and add the flour and stir to make a thick paste (Roux) add the garlic and continue cooking for around 1 minute, slowly add some milk a little at a time and mix thoroughly until smooth and silky in texture (no lumps).
Add the bay leafs, nutmeg, Mustard Powder, a small sprinkle of salt and a good grind of black pepper. Turn to a moderate high heat and continue stirring until thick and gloss. remove the Bay leafs and add the Parmesan, continue cooking for around minute, if the sauce is too thick add a little more milk and then taste it (season to your preference) then remove from the heat and set aside.

In a large Saucepan of lightly salted water cook the Macaroni to an aldente texture (slight bite to the pasta), strain and mix pasta into the cheese sauce.

pre heat oven to 225c Pour the Macaroni cheese into an oven proof dish along with a few pieces of mozzarella and grate over a little Parmesan, sprinkle over a touch of Paprika and a little bit of the finely crushed Amoretti biscuit, and cook in the oven for around 20 minutes until golden brown on top, remove from the oven and rest for 5 minutes prior to serving. Garnish with some fresh Thyme and enjoy.

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Spaghetti Fritti (Deep fried Spaghetti)

By Matthew Luca

Yes I did just deep fry Spaghetti and Yes it actually works. Fried Spaghetti is a typical Sicilian street food that can be found at various Italian food markets. Great as a snack or a replacement for popcorn or potato chips next time you watch a Martin Scorsese flick. Its surprisingly brilliant and can be served on its own or wrapped around skewered meatballs, chicken goujons and deep fried.

Ingredients

Pre cooked Spaghetti (Drained well of excess water when cooked)

2 Litre Vegetable or Sunflower oil

Sea salt

Balsamic Vinegar

Method

Either using a deep fat fryer at 180c or a tall & large heavy based sauce pan, add the oil and heat to 180c or until a small piece of bread browns.

Ensure the spaghetti is drained well and all excess water is shaken off, Deep fry for about 3-4 minutes until crisp and golden brown. Remove from the oil and place on kitchen paper/towel. Then season with a few shakes of balsamic vinegar and a good grind of sea salt (just like you do with fish & chips). You'll be able to fold the pasta a bit when still warm so that it fits into a paper cone or mug easily for serving. Eat Immediately and enjoy the experience.

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Fettuccine con Pomodoro e Basilico (Tomato and Basil Fettuccine)

By Matthew Luca

Ingredients

Fresh pasta rolled out into sheets and cut into Fettuccine or pack of dried Fettuccini (for the fresh pasta method roll out the dough using a pasta machine down to grade 2 thickness) Dried Pasta follow instructions as per packet suggests.

2 Tomatoes (Italian Plum Vine are best)

1 clove Garlic

Handful of fresh Basil

1 tablespoon olive oil

1 tsp Butter

100ml water (cooking water from pasta)

Salt & pepper

Parmesan cheese

Method

If cooking fresh Pasta, Bring water to the boil, add a little salt and cook pasta for 3-4 minutes then strain off excess water.

In a Pan on a high heat, add the olive oil, butter and crush in the Garlic, toss in the pasta and cook mixing continuously for 30 seconds then add the 200ml water and continue cooking for a further 1 minute.

To serve garnish with fresh basil leaves, Parmesan cheese and a touch of cracked black pepper.

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Chicken Parmigiana (Pollo alla Parmigiana)

By Matthew Luca

Although not a typically authentic Italian dish Chicken Parmigiana is taste made for enjoyment following classic Italian combinations. Originated from Zucchini or Eggplant Parmigiana recipes this dish was created by Italian Immigrants in the United States and has since become a favourite Italian dish around the world. The combination of succulent breaded chicken and layers of melted cheese makes it hard to resist.

Ingredients

4 Chicken breasts (flattened)

100g seasoned plain flour

100g Bread crumbs

2 eggs beaten

2 Mozzarella balls sliced

4 tablespoons Grated Parmesan cheese

3 tbsp. Olive oil

Tomato sauce (see recipe below)

Method

Place the flattened chicken breast one at a time into seasoned flour, then into beaten eggs and then coat with breadcrumbs, set aside ready for cooking. (preheat oven to 200c).

In a frying pan on a moderate high heat add 3 tablespoons of olive oil, then fry the chicken on one side for 2 minutes until golden, turn the chicken on the other side and continue cooking for another 2 minutes. When ready remove chicken from the pan and place on a baking tray.

Pour over a little of the tomato sauce (recipe below), place 2 slices of Mozzarella cheese on each fillet and then top with grated parmesan cheese. Bake in the oven for 5 minutes until the cheese is melted and golden in colour. Serve with Spaghetti or a light crisp salad and potato wedges.

Sauce

You can try my Marinara sauce recipe or alternatively follow the ingredients as follows;

1 tin chopped tomatoes or tomato Passata

2 cloves garlic

1 teaspoon balsamic vinegar

1 teaspoon dried chilli flakes

1 whole lemon

1 teaspoon dried oregano

salt & pepper for seasoning

200 ml water

1 teaspoon sugar.

Sauce Method

If using chopped tomatoes, blend to make a Passata using a food processor,

Add sieved/blended tomatoes to a saucepan, add chopped garlic, balsamic, chilli, juice of half a lemon, oregano, sugar and water then bring to a high heat. continue cooking for around 3-5 minutes and taste, if a little bitter add a little more sugar, if a little to spicy from the chili add some more lemon juice.

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spaghetti di pollo con burro all'aglio ( chicken spaghetti with garlic butter, Broccoli and Artichoke )

By Matthew Luca

Ingredients
4 Chicken breasts
1/2 pack of Spaghetti
half of fresh lemon
4 cloves Garlic (skin off)
Rosemary Sprig
2 tablespoons olive oil
1 heaped tablespoon butter
1 small head of Broccoli flowers
1 white onion (cut into 4 lengthways skin off)
Salt & pepper to season
Parmesan cheese
Grilled artichokes (optional)

Method
Press flat the chicken breasts between 2 sheets of cling film with a meat tenderiser or rolling pin, season with salt & pepper and set aside.
bring a large saucepan of water to the boil, add a little salt and cook the spaghetti following the instructions and times as directed on the packaging, during the last 4 minutes add the broccoli flowers.
In a large heavy based frying pan add the olive oil and bring up to a moderate high heat, add the chicken breasts, garlic, rosemary and cook for 3 minutes on one side, turn the chicken over and add the onion and artichokes to the pan, continue cooking for 2 minutes then add the butter and a good squeeze of lemon juice, continue cooking now on a low heat for 3 minutes moving the ingredients around the pan to ensure a good spread of flavour. When done remove the cooked chicken, onions, artichokes from the pan and set aside for plating retaining the garlic and butter in the pan.

Drain off the water from the spaghetti & broccoli when cooked and combine in with the garlic and herb butter in the pan over a medium heat for around a minute before serving.

Place a good amount of spaghetti in a bowl or plate, top with the chicken and garnish with the onion, artichoke and a slight shaving of parmesan cheese.

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Easy Roasted vegetables

By Matthew Luca

If you're not a fan of using numerous saucepan for different vegetables when cooking a roast dinner this is the answer for you. A simple and very effective way to produce perfect vegetables.

Ingredients

Selection of seasonal vegetables (no rules here) I used Carrots, Parsnips, Diced Turnip, Quartered red onion and leeks.

2 tablespoons Olive oil,

Salt & Pepper for seasoning

A few fresh cut herbs (Rosemary & Thyme)

Method.

Cut vegetables in large portions, such as peeled Carrots halved or quartered etc, Place in a baking tray, drizzle over some olive oil, season with salt, pepper and toss in a small amount of fresh herbs, cover tightly with kitchen foil (Aluminium foil) and bake in the bottom of the oven for 45 minutes to 1 hour while your roast is cooking.

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Agnello Arrosto ( Roast Leg of Lamb)

by Matthew Luca

You can't go wrong with a tasty Lamb roast and you'll love my version of this classic roast leg.

I have a tendency to make a roast on a Saturday as you'll always have enough left for Sunday without all the time spent cooking again.

Ingredients

1 Whole Leg of lamb 2.5kg

1 whole Garlic Bulb

4 tablespoons Olive Oil

Salt & pepper to Season

Bunch French Rosemary

1 teaspoon ground Fennel

Method

Allow the Lamb leg to rest for a few hours in a baking tray so that it's at room temperature prior to cooking. Set the oven temperature to 225c, When ready with a small knife Peirce several deep holes into the lamb, this will provide you with an evenly cooked lamb and allow flavour to penetrate the flesh. Then cut some rosemary sprigs to 1 inch long pieces and place in the holes as pictured below.

Next you'll want to sprinkle over cloves of garlic, drizzle over the olive oil, season with salt & pepper plus a dusting of ground fennel.

Place in the hot oven for 25 minutes to seal the lamb and then reduce the temperature to 180c, continue cooking for 1 hour 30 minutes. When ready remove the roast lamb from the oven and cover the tray (or place on a drip tray) lightly with aluminium foil (Kitchen foil) and leave to rest for 20 minutes prior to serving.

Serve with some roasted vegetables, roast or boiled minted new potatoes and a favourite gravy or Jus.

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Gnocchi Grande with Almond & Herb Salsa

By Matthew Luca

The Italian dumpling (Gnocchi) are a delightful way to start any meal. They are served with a variation of sauces and styles. This version for me is about showing off Gnocchi in it's best light and I have made mine larger than normal (Grande) as well as a rounded ball version of Gnocchi. Like pasta you can find them in a few different shapes. For my Irish audience this would be the Italian version of a Potato Boxty.

Ingredients (Gnocchi) Serves 4

4 Medium sized Potatoes (Irish Roosters or King Edwards)

1 egg

1 tsp salt

200g plain flour or 00 flour (extra for dusting)

My Method

Peel the potatoes and rinse off any dirt under a cold tap, on a chopping board cut them into cubes (diced) and put into a heavy based saucepan, ensuring you do not wash off the starch as this will help bind the Gnocchi. Cover with water, add a little salt and boil for around 10-15 minutes until the potatoes are soft enough for mashing (a knife will pass through the potato with little resistance.

When ready drain off water through a sieve and shake off any excess water, return potatoes to the pan and press with a potato masher whilst on a medium heat until light, fluffy and dry. Remove from the heat, season with a little salt if required and spread the mash potato evenly on the bottom of the pan and leave to cool for 10 minutes.

Using a fork loosen up the potato add 50g of the flour and keep moving around with a fork. Make a well in the middle and crack in the egg, start folding the potato into the egg and combine to form a rough dough while adding a little more flour at a time to form a dryer dough. knead on a lightly floured surface until smooth and not sticky.

Form dough into a ball and cut into 4 equal parts, then on a lightly floured surface roll the quarter into a small ball and then roll out with both hands to form a cylinder shape. Cut into 2 inch pieces and grab two forks from the kitchen drawer. Place the forks next to each other on a work surface and place a Gnocchi to cover both fork ends, then using a finger slightly push down and up on the gnocchi to the tip of the forks and then gently roll the gnocchi back to you. (this shaping is entirely optional).

In a large heavy based pan with water, bring to the boil and cook the Gnocchi pieces for around 5 minutes or around 1 minute after rising to the top of the water (floating). Serve immediately.   

Ingredients (Almond & Herb Salsa)

1 tbsp Almond flakes

1 clove Garlic

Handful fresh Basil

Handful fresh Parsley

4 tbsp Sesame Oil or Olive Oil 

1 tbsp Fresh Lemon juice

Pinch of black pepper

Method

Add all ingredients into a food processor and roughly blend until combined. Spoon over the Gnocchi when serving. I also served a slice of tomato on top of the ball with some pickled red cabbage and anchovy.

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