Gnocchi Fritti

By Matthew Luca      .

I know its bad to promote fried food but Sicilians love it and pretty much try and deep fry anything. This alternative Gnocchi recipe is great as a snack or side dish. I have added Harissa to flavour the gnocchi and I think it makes the dish.

Ingredients

1 Pack Gnocchi

2 tbsp. Harissa spice

salt & pepper to season

1 tbsp. balsamic vinegar

Method.

In a deep fryer at 180c cook the gnocchi until golden and floating on the surface of the oil. When cooked transfer to a large mixing bowl, add the harissa, bit of salt and pepper and a dash of balsamic, add 2 tbsp. of the hot oil and then give a good shake. The result is phenomenal. I have also made a dip using some mayonnaise and a sprinkle of harissa.

Salmone al forno siciliana (Sicilian Baked Salmon)

By Matthew Luca    .

A Salmon dish born out of the Mediterranean Sea perfect for al fresco dining. This succulent baked salmon is perfect for those sunny days and BBQ's as its wrapped and cooked in aluminium foil. Best enjoyed with a cool glass of Italian Sauvignon by So Prosecco

Ingredients (serves 4)

4 Salmon fillets

2 tbsp. capers

1 tsp chilli flakes

1 tbsp. paprika

4 cloves garlic

4 lemon wedges

200g cherry tomatoes

4 tbsp. Olive oil

salt & pepper for seasoning

Aluminium/Kitchen foil for wrapping

Method

pre heat oven to 200c. Place salmon filets on individual sheets of foil, sprinkle over the capers, paprika, chilli flakes and add a lemon wedge on each salmon along with a clove of garlic and a few cherry tomatoes. Drizzle with a little olive oil and season well with salt and pepper. Wrap each fillet like a parcel ensuring its packed very loose as the steam from the salmon is important to cook the fish. Fold over the ends of the foil to ensure a tight seal. bake in  hot oven for 10-15 minutes.

To serve, you can either serve in the foil parcels or on the plate. best served with a side of fresh salad leafs with tomato and a dressing of olive oil and lemon juice.

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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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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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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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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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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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Spaghetti Bolognese

By Matthew Luca

I've often wondered how you can modernise a classic like Spaghetti Bolognese and have seen some quite awful attempts online. My philosophy is that simplicity cant hide and that has always been the success of a good Bolognese, however by twisting the simple approach to add another element (how its served) that literally lifts a classic I think I have just taken Spaghetti to a new level in an acceptable way. This Authentic Bolognese brings you home with a taste of a crunchy a chewy pasta when finished that reminds you the Lasagne that Nona used to make, it's quite simply fun.

Ingredients

300g Spaghetti

100g Diced Pancetta

500g Pork Mince

1 Red Onion (finely diced)

3 Garlic Cloves (finely diced)

1 Rosemary Sprig (finely chopped)

2 Tbsp Olive Oil

1 Carrot (Grated)

2 Celery stick (Finely Diced)

1 Tbsp Tomato Puree

100ml Red wine

500g Tomato Passata

200ml water

Parmesan cheese shavings

Salt & Pepper for seasoning

Method

Cook spaghetti according to packet instructions, when cooked run under cold water and set aside for later in an airtight container or lid on saucepan.

In a large heavy based pan add the Olive Oil, Pancetta, Onion, Garlic, Rosemary, Carrot, Celery and a dash of salt and pepper. Cook on a high heat for around 5 minutes stirring occasionally. Add the pork and cook until browned for around 5-10 minutes, when the bottom of pan begins to dry and become sticky add the tomato puree, stir into the mince until all is coated. When the pan is becoming dry again add the red wine to deglaze and cook out for about 2 minutes on a high heat, then add the Passata and 200ml of water, season with a little salt & pepper and cook until reduced and thick for around 10-15 minutes. TASTE and season to your liking if required.

Add the cooked spaghetti into the pan, stir and cover with a lid, cook on a high heat for around 3 minutes so that the heat quickly penetrates the spaghetti, remove lid and continue stirring until combined with the sauce and piping hot.

To serve, twist spaghetti around a fork and place centre of the plate, top with Parmesan shavings and a light drizzle of olive oil.

Pictured: I have served mine in a nest shaped of Spaghetti fritti and garnished with fresh oregano and crispy sage leafs.

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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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Amaretti di Saronno Cheesecake

By Matthew Luca

A deliciously quick no bake cheesecake, using an Amaretti biscuit base instead of the traditional digestive. This devilishly created dessert is mouth watering and can be plated in a number of inspiring ways.

Ingredients (serves 4)

200g Amaretti Biscuits

100g Butter

200g Caster Sugar

250g Mascarpone Cheese

250ml Double Cream

1 tablespoon Vanilla Extract

1 tablespoon fresh lemon juice

Method

Put the Amaretti biscuits into a food processor and blend until crumbs form. Place amaretti crumbs into a microwave safe bowl and add 50g butter, 100g sugar then heat on full power for 10 second intervals until the crumbs, sugar and butter begin to combine. Add more butter a little at a time if required. The Amaretti crumbs should be hot and sticking together being careful not to burn the butter.

Using either a cake tin, small pie dishes or round pastry cutters on a baking tray press a layer of Amaretti crumb to the base to around half inch thick then leave to cool in a fridge for 10 minutes.

In a large mixing bowl, add the Mascarpone, Double Cream, 100g Sugar, Vanilla Extract and lemon juice. Using an electric whisk, mix until combined and very thick (You almost want it to be over whipped).

Take the Amaretti base out of the fridge and spread a thick layer of the Mascarpone Cream evenly on top, You could also transfer the cream into a piping bag if you prefer. Place back in the fridge for around 30 minutes until ready to serve. If you used pastry cutters or circular cooks rings to make the cheesecakes, carefully remove them in an upward motion prior to serving.

I made a few variations of this dessert (see pictures below) with some piped Mascarpone cream to form peaks and broken amaretti biscuits and an Amaretti macaroon. Also spinning some sugar for visual effect.

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