pink sauce for pasta

Pasta alla Vodka
serves 10-12

INGREDIENTS:
2 tbsp olive oil
1/2 stick butter

1 onion, finely chopped
1/4 head garlic, minced
1/2 tsp kosher salt

1 can tomato paste (6 oz)
1/2 cup vodka
1/2 jar marinara sauce (24 oz)
1 1/2 cups heavy cream
2 lbs pasta (penne, farfalle, cavatappi, rigatoni)

2 lbs cooked protein of your choice (chicken, shrimp, steak)

METHOD:
1. In a large pot, bring enough water to boil and cook pasta 2 minutes under al dente.

2. At the same time, make the sauce in large wide pot or skillet. Add olive oil, butter and melt over medium heat.

3. Add onions, kosher salt and cook for 5-10 minutes until soft and translucent. Add garlic and cook for 2-3 minutes, stirring constantly careful not to burn the mixture.

4. Stir in tomato paste and then add vodka and let simmer for about 30 seconds to a minute to cook off the alcohol. Add marinara and continue stirring for another minute until bubbly. Gently stir in cream until sauce is uniform.

5. Add pasta, plus 1/4 cup of pasta liquid. Gently fold and combine until the sauce evenly coats all the pasta. You can add more liquid if the sauce gets too thick. Remove from heat and transfer to a large serving bowl or platter. Serve with prepared protein, and top red pepper flakes and grated parmesan if desired.

baby it's cold outside

Chinese Hotpot Basics

serves 8-10

Utensils:

- chopsticks/hotpot strainer scoop/bowl/condiment dish/Chinese soup spoon -> per person

- serving chopsticks

- ladle

- hotpot & burner

- hot water kettle

Snacks:

- seaweed

- rice crackers

- fried salmon skin

- chips

- nuts

Soup Base:

- Sichuan mala

- tomato beef broth

- carrot daikon chicken or pork broth

Condiment Tray:

- light soya sauce

- sweet soya sauce

- black vinegar

- red vinegar

- sesame oil

- Chinese sesame paste (not tahini)

- spicy bean paste

- chili crunch

- chili flakes

- cilantro

- green onion

- garlic

- sesame seeds

- furikake seasoning

Proteins:

- beef/chicken/lamb

- shrimp/fish

- dumplings

- meatballs

- fish balls/cakes

- mini sausages

- soft tofu

- firm tofu

- tofu puffs

- tofu skin

Vegetables & Greens:

- daikon

- lotus root

- kabocha squash

- mushrooms (enoki/oyster/shiitaki/shimeji/wood ear)

- tong ho choy

- Taiwanese A choy

- watercress

Noodles:

- shirataki (konnyaku/konjac) noodles

- fresh udon

- dry ramen

- cooked wheat noodles

one dish beef

Pull Apart Chuck Roast

Serves 6-8

INGREDIENTS:

3.5 - 4 lbs chuck roast⁣, cut into 3" sections

5 cloves garlic, minced

Dry Rub:

2 tbsp brown sugar⁣
1 tbsp kosher salt⁣

1 tsp ground black pepper
1 tsp red chili pepper flakes

Marinade:

1/2 cup water or broth
1/4 cup orange juice⁣
2 tbsp soy sauce⁣
2 tbsp rice wine vinegar⁣

⁣

Garnishes - sesame seeds, chopped green onions
⁣
METHOD:⁣

1. In a Dutch oven or deep casserole dish, add chuck roast and massage meat with dry rub ingredients and minced garlic. Set aside uncovered and let meat come to room temperature.

2. Preheat oven to 325F. In a glass measure, whisk together marinade ingredients and then pour over meat. Flip several times to ensure the meat is coated well.

3. Cover and roast in oven for 2.5 to 3 hours or until the meat is fall apart tender. Remove from oven and let rest for 10-15 minutes.

4. Shred meat with 2 forks, combining all the juices. You can place back oven under the broiler to brown the meat for crispy bits.

5. Garnish with sesame seeds and green onions. Serve with rice, noodles or flat bread.

bit of bull

Curried Oxtail
Serves 6-8

INGREDIENTS:
4-4.5 lbs ox tails
kosher salt

4 tbsp avocado oil
2 onions, chopped
1/2 head of garlic, minced
3 bay leaves
1 piece of lemongrass, 6" stem part only, smashed (optional)

1/3 cup madras curry powder
1 tsp turmeric

4 tsp sugar
2 tbsp tomato paste
1 carton beef broth
1/2 cup parsley, chopped

1/2 cup coconut milk
2-3 carrots, sliced 1" bias
2 potatoes, sliced 1" chunks
chopped green onions for garnish

METHOD:
1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt and set aside. Discard water. 

2. In your Instant Pot, turn on the sauté setting and heat oil. Add onion, shallots, garlic, bay leaves, and lemongrass to infuse the oil. Cook until fragrant, about 3-5 minutes.

3. Add curry powder and turmeric and continue stirring, careful not to burn the spices. Cook for 1 minute.

4. Add sugar, tomato paste, beef broth, and parsley. Mix well and bring to a boil. Add ox tails and continue stirring, making sure nothing is sticking to the bottom. Cancel sauté setting.

5. Close the Instant Pot lid and pressure cook for 30 minutes. Once done, let it vent naturally about another hour.

6. Open the Instant Pot and check that the meat is fork tender. Carefully remove to a large bowl. Turn on the sauté setting and defat the sauce.

7. Add carrots, potatoes and coconut milk and simmer for 10-15 minutes until tender. Return oxtails to the pot and combine. Adjust seasoning to taste. Cancel sauté setting and replace lid. Keep warm until ready to serve. Garnish with green onions, serve hot with coconut rice.

no beets or sour cream

Cantonese Borscht

serves 8-10

INGREDIENTS:

1.5 lbs pork ribs or oxtails

2 tsp salt

1/2 tsp ground pepper

2 cups chicken broth + 6 cups water

2 tbsp avocado oil

2" piece of ginger, smashed

1/2 head garlic, smashed

1 onion, chopped

6 Roma tomatoes, quartered

2 carrots, chopped

2 potatoes, chopped

2 stalks celery, chopped

1/4 cup ketchup

2 tsp sugar

1 lbs cabbage, chopped

2 bay leaves

METHOD:

1. Parboil Meat - Salt meat and place into a medium pot. Cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove, season with salt and pepper, and set aside. Discard water.

2. Ready a large stock pot, add water and bring to a boil.

3. While your water is boiling - In a large wok, add oil and heat over medium heat. Add ginger and garlic and stir-fry until fragrant, about 2-3 minutes.

3. Add onions, tomatoes, carrots, potatoes and celery. Continue to stir-fry for another 5-10 minutes until everything has softened. Mix in ketchup and sugar. Turn off heat.

4. Add your parboiled meat to the stock pot, and then add stir-fry mixture, cabbage and bay leaves. Add chicken stock and simmer for 2 hours.

5. Taste and adjust season as desired. Serve hot.

ground beef topped with egg over rice

Cantonese Minced Beef

serves 6 as part of a main dish

INGREDIENTS:

2 lbs ground beef

2 green onions, sliced

1 tbsp Chinese cooking wine

1 cup frozen green peas/carrots, rinsed and drained

1 tbsp oyster sauce

2 tsp sesame oil (optional)

6 eggs, fried sunny side up

Marinade:

1 tsp avocado oil

2 tbsp cornstarch

1/2 tsp kosher salt

1/2 tsp white pepper

1 tsp light soya sauce

1 tsp dark soya sauce

2 tbsp oyster sauce

4 tbsp water

METHOD:

1. In a medium glass bowl, add ground beef and all the marinade ingredients. Use a fork and mix well. Set aside.

2. In a non-stick wok, over medium high heat add ground beef. Using a wooden spatula, spread and break apart the beef. Don't disturb for 3-5 mins until the edges start browning.

3. Add only the white parts of the sliced green onion and flip the beef. Continue breaking up the beef for another 3-5 mins until browned.

4. Drizzle cooking wine around the edge of the wok and stir fry for 30-40 seconds. Add peas/carrots and chicken broth, continue to stir fry for another minute. Add oyster sauce, mix well. Turn off heat and drizzle in sesame oil for finishing (optional).

5. Serve over a bowl of steamed rice and garnish with remaining green onions and a fried egg. You can drizzle sweet soy sauce as a condiment.

tawainese beef noodle

Taiwanese Beef Noodle
recipe adapted from The Woks of Life
serves 6-8

INGREDIENTS:
3.5 - 4 lbs beef chuck, shank or heel muscle, boneless

kosher salt

2 tbsp avocado oil
1 onion, quartered

3 green onions, cut into 2" pieces

2" piece of ginger, smashed
6 cloves garlic, smashed

1 large tomato, quartered
4 dried chilies, ripped in half

2 tbsp spicy bean paste (douban jiang)

1 tbsp tomato paste

2 tsp sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine

8 cups water

1 packet Chinese aromatic herbs/spices

fresh wheat (white) noodles
Bok choy or other Chinese leafy green
cilantro, chopped

green onions, chopped

METHOD:

1. Parboil Meat (optional) - Place meat into a medium pot, cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Remove and set aside. Discard water. 

2. Cut meat into 2" pieces. Season with kosher salt, set aside.

3. In a large pot or instant pot, over medium heat, add oil, crushed ginger, garlic, green onions, and onions in that order. Stir to lightly caramelize and let the onion turn translucent. Add the tomato and dried chilies.

4. Add spicy bean paste, tomato paste, sugar, soy sauce, and Shaoxing wine, and stir to combine. Add the 8 cups of water and spice packet and bring to a boil. Add meat, lower heat and simmer for 1.5 to 2 hours until tender. If using an instant pot, pressure cook on high, 15 mins setting and let vent naturally, about 2 hours.

5. Set aside. Once meat is tender, use a ladle to skim and defat the broth.

6. Prepare the noodles and bok choy. Divide noodles into individual bowls. Top with bok choy and garnish with cilantro and green onion. Ladle the hot beef and broth over. Serve immediately.

chinese beef curry

Cantonese Beef Curry
recipe adapted from The Woks of Life
serves 8 as part of a main dish

INGREDIENTS:

3.5 lbs beef chuck, cut into 2 inch pieces

kosher salt

4 tbsp avocado oil

1 onion, chopped

5 garlic cloves, chopped

3 bay leaves

1/3 cup curry powder

1 tsp turmeric powder

1 cup beef broth

4 tsp rock sugar

2 tbsp tomato paste

Vegetables:

1 potato, peeled and cut into 1" pieces

2 carrots, peeled and 1" sliced on a bias

chopped green onion for garnish (optional)

METHOD:

1. Season beef lightly with salt. Set aside.

2. Instant Pot - turn on Sauté setting and add oil and onion. Stir fry for 2-3 mins until fragrant. Add garlic and and bay leaves and continue to infuse the oil for another 2 mins. 

3. Add the curry powder and turmeric and stir until well combined. Add a more oil so the curry powder doesn't stick to the bottom of the pot. Be careful not to burn the spices. Cook for 1 min.

4. Add beef, broth, sugar, and tomato paste. Stir to combine, making sure nothing is sticking to the bottom of the pot. Cancel Sauté setting.

5. Seal the Instant Pot and cook on High for 15 mins. Allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), open it and add potatoes and carrots. Stir to combine with the beef.

6. Replace the lid, seal the Instant Pot, cook on High for 5 mins. Allow it to release pressure naturally. Once it is safe to open, check that everything is fork tender. You can thicken the sauce with a corn starch slurry if desired.

7. Remove to a serving bowl, garnish with green onion and serve with rice and other side dishes.

cantonese brisket 炆牛筋

炆牛筋 (meng ngau lam)

serves 8

INGREDIENTS:

3.5 lbs rough flank (navel)/brisket/shank OR 2.5 lbs chuck roast and 1 lbs tendon

kosher salt

2 tbsp avocado oil

2" piece of ginger, sliced

Braising liquid:

1 cup Shaoxing wine

3 tbsp light soy sauce

1 tbsp dark soy sauce

1 tbsp oyster sauce

3 pieces star anise

3 bay leaves

1 tbsp sugar

Vegetables:

2-3 carrots, slice 1" bias

1 small daikon radish, cut into 1" pieces (optional)

chopped green onion for garnish

METHOD:

1. Parboil Meat - place beef/tendon into a medium pot, add some salt, cover with water and bring to a rolling boil. This process removes impurities and scum, about 2-3 minutes. Transfer to a plate and let cool. Discard water. 

2. In a glass measure, make the braising liquid by combining all ingredients. Set aside.

3. Cut beef into 2" pieces and leave the tendon whole. Set aside.

4. Instant Pot - turn on Sauté setting and add oil and ginger. Stir fry for 2-3 mins until fragrant and crisp. Add braising liquid and tendon. Stir to combine, making sure nothing is sticking to the bottom of the pot. Cancel Sauté setting.

5. Seal the Instant Pot and cook on High for 15 mins. Allow the Instant Pot to release pressure naturally. Once the Instant Pot is safe to open (pressure is fully released when the float valve has dropped back into the lid), transfer tendon to a cutting board and cut into 1" pieces. Add tendon and beef into the pot, stir to combine.

6. Replace the lid, seal the Instant Pot, cook on High for another 15 mins. Allow it to release pressure naturally. Once it is safe to open, check that everything is fork tender. Transfer beef and tendon to a large casserole dish, cover and set aside. 

7. Defat the remaining sauce and then strain it into a regular medium pot. Bring to a boil over medium heat, add carrots and daikon (if using) and cook for 10-15 minutes until tender. Taste and adjust seasoning. Thicken the sauce with a corn starch slurry if desired.

8. Pour vegetables and sauce over beef and tendon. Garnish with green onion and serve with rice and other side dishes.

easy bolognese

Cannelloni

serves 6-8

INGREDIENTS

For the Bolognese:

2 lbs (1 kg) combination ground beef, pork or Italian sausage

3 tbsp olive oil

1 large onion, finely chopped

1/2 head of garlic, minced

3/4 cup cream

1 can (15 oz) chopped tomatoes

1/4 cup chopped basil leaves

1/4 cup chopped parsley, plus extra for garnish

kosher salt and pepper

For the cannelloni:

1 package dry pre-cooked cannelloni

1 large jar (700g, 25 oz) passata or marinara sauce

4 buffalo mozzarella, sliced

1 cup shredded parmesan

METHOD:

1. Make the Bolognese. In a large pot, heat olive oil over medium. Add onion and cook for 5-10 minutes until softened. Season all the meat and add the ground pork/sausage and brown for 5-10 minutes. Add ground beef and cook for another 5 minutes until all the meat has browned. Add garlic and cook for another 2 minutes.

2. Pour in cream while stirring. Cook for another 2 minutes, continuously stirring, until bubbly and the meat has absorbed most of the cream. Add tomatoes, making sure to scrape up any bits that are sticking to the bottom of the pot. Stir in basil and parsley. Lower heat and simmer for 10-15 minutes, stirring every so often. Adjust seasoning as desired. Turn off heat and set aside until ready to use.

3. Assemble the cannelloni. Preheat oven to 350F (180C or 170C Fan).

4. In a 9 x 13" casserole dish, pour a third of the passata. Stand up a cannelloni tube vertically on the sauce and use a small spoon to carefully stuff each with the Bolognese. It's okay if some of the meat falls into the dish. Line up each stuffed cannelloni on the sauce in an even layer.

5. Pour the remaining passata over the cannelloni. Top with mozzarella slices and then sprinkle parmesan all over. Bake for 50-55 minutes until bubbly. Let cool in pan for 10 minutes before serving.

TIP - Bolognese can be made in advance and stored in an airtight container in the refrigerator for 3-4 days. Bolognese can also be used to make lasagna, ravioli or Spaghetti Bolognese.

chimichurri

Chimichurri
makes about 1 cup
recipe adapted from Grandbaby Cakes

INGREDIENTS:
1/2 medium onion, diced
3 garlic cloves
1 cup chopped parsley
1 cup chopped cilantro
Juice of 2 limes
1/3 cup olive oil
2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp red pepper flakes

METHOD:
1. Add all ingredients to a food processor and blitz until smooth.

2. Serve with your favourite meat or fish dishes.

an underrated cut of beef

Marinated Skirt Steak
serves 6-8

INGREDIENTS
3 lbs skirt steak, trimmed

Citrus Cilantro Marinade:
1 can coke
1 orange, juiced
4-6 ginger slices
a small bunch of cilantro stems
coarse salt and pepper

Citrus Garlic Marinade:

1 cup olive oil

1 orange, juiced

3 limes, juiced

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup apple cider or red wine vinegar

1/2 head of garlic, minced

coarse salt and pepper

METHOD:
1. In a wide dish or zip-lock bag, season skirt steak and combine all ingredients together. You can add the citrus peel to the marinade as well.

2. Let steak marinade for 3-4 hours in the fridge. Let steak come to room temperature before grilling.

3. Grill steak to desired doneness. Rest for 5-10 minutes before carving.

TIP: skirt steak can also be made with Kalbi marinade.

vodka sauce

Olivia's Penne alla Vodka
serves 4-6

INGREDIENTS:
1 tbsp olive oil
1 onion, diced
1 lbs ground beef
1/2 cup of cream
1/2 cup of vodka
1 28 oz can crushed tomatoes
1 tsp crushed chili flakes

4 cups of penne, cooked
chopped parsley for garnish

METHOD:
1. In a medium pot, heat olive oil over medium. Add onions and cook for 5-10 minutes until soft.

2. Add ground beef and season well with salt and pepper. Keep stirring until meat is fully brown and cooked.

3. Add cream and let the meat mixture fully absorb it before then adding the vodka. Mix in tomatoes, chili flakes and let simmer for 10-15 minutes. Taste and adjust seasoning as desired.

4. When the sauce is done, add penne and mix to combine. Serve immediately and garnish with parsley.

korean beef

Bulgogi

serves 4-6 as part of a main dish

INGREDIENTS:

1 lbs thinly sliced beef

kosher salt and black pepper

6-8 fresh shitake mushrooms, thinly sliced

1 onion, halved and thinly sliced
2 carrots, halved lengthwise and thinly sliced on a bias
1 package enoki mushrooms
1 green onion, thinly sliced on a bias
120g sweet potato starch or mung bean cellophane noodles
1 tbsp oil

For the Marinade:
1/4 cup soy sauce
1/4 cup crushed pineapple

2 tbsp sesame oil

1 tbsp sesame seeds

2 tsp sugar
3-4 garlic cloves, finely minced
1 cup water

METHOD:

1. In a medium glass bowl, make the marinade by combining all ingredients. Set aside.

2. Season the beef with salt and pepper and add to marinade bowl. Add shitake mushrooms and mix well until combined.

3. Place the cellophane noodles in a large bowl and soften with hot water. Drain and set aside.

4. In a wide non-stick pan, heat oil on medium high. Add onions and carrots, cook for 5 minutes until soft. Add beef shitake mixture, enoki mushrooms and noodles to the skillet and stir fry for another 5 minutes or until most of the liquid has been absorbed. Garnish with green onion and serve with rice.

a better beef stew

Braised Beef with Root Vegetables

serves 8-10

INGREDIENTS:

4-5 lbs brisket, blade or any kind of stewing meat
3 tbsp olive oil
1 onion, chopped

2 celery stalks, chopped

2 carrots, chopped

1/2 head of garlic, minced

6 tbsp flour

3/4 of a bottle red wine

3-4 cups beef stock

2 tbsp tomato paste or 1 can chopped tomatoes

4 bay leaves

1/2 cup plus more for garnish, chopped flat leaf parsley
kosher salt and coarse ground pepper

1 rutabaga (swede), cut into 1 inch chunks

3 carrots, sliced on a 1/2 inch bias

3 tbsp butter

1 onion, halved and thinly sliced

2 x 8oz packages or crimini mushrooms, sliced

METHOD:

1. Heat oil over medium-high heat in a Dutch oven or wide bottom pot. Remove any moisture from the meat with paper towel. Season well with coarse salt.

2. Brown meat in batches, about 5 minutes each side. Transfer to a cutting board and let rest. Once cool, cut meat into 2 inch pieces.

3. Add onion, celery, carrots to the pot and cook until soft, about 10 minutes. Lower heat and add garlic and cook for another 2 minutes. Add flour while continuously stirring and cook for another 3 minutes until the roux begins to turn light brown.

4. Deglaze slowly with wine, scraping up all the fond. Increase heat and add slowly add the stock, continuously stirring to ensure that nothing is sticking to the bottom. Bring to a boil and add tomato paste, bay leaves, parsley, and return meat and all its juices to the pot. Add some more stock or water to ensure all the meat is covered. Lower heat and simmer for about 1.5 hours or until meat is tender. Give the stew a stir every 20 minutes.

5. In a separate pot, steam rutabaga or cover with water and boil until tender, about 15 minutes. Set aside.

6. Meanwhile, melt butter in a wide skillet over medium heat. Add onions and cook until soft about 10 minutes. Add mushrooms and cook until they release their juices, about 5-10 minutes. Remove from heat and set aside.

7. Once the meat is tender, add the 1/2 inch bias cut carrots and simmer for another 15-20 minutes. Adjust seasoning if necessary. Thicken the sauce with a corn starch slurry if desired. Garnish with remaining parsley and serve with the mushrooms and steamed rutabaga on the side. You can also serve mashed potatoes, rice, plain pasta or steamed kale as sides as well.

southern bbq smokiness

Southern Dry Rub
makes about 1 cup

INGREDIENTS:
1/4 cup soft brown sugar
1/4 cup kosher salt
1/4 cup smoked paprika
1/8 cup cumin
1/8 cup garlic powder
1 tbsp ground coriander
1 tbsp chili powder
1 tbsp coarse ground pepper

METHOD:
1. In a small bowl, make the rub by combining all ingredients together.

2. In a wide shallow baking dish, drizzle olive oil over your desired cut of meat or poultry.

3. Pat rub all over the meat or poultry and let it come to room temperature before cooking. This may take 1-2 hours depending on the size and cut. Extra rub can be stored in an airtight container in a dry cool place up to 2 weeks. Discard any rub that has come in contact with raw meat.

4. Preheat oven to 225F (107C) and slowly roast your meat or poultry until the internal temperature comes to:
- Beef 140F (60C) for medium rare
- Pork 145F (63C) for medium
- Chicken 165F (74C)

This may take 2-4 hours depending on the size and cut of your meat or poultry.

5. Rest for 5-10 minutes before carving. Internal temperatures will rise another 3-5 degrees during resting.

when you have leftover mash

Shepherd's Pie

serves 4-6

INGREDIENTS:

1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 lbs ground beef or combination pork, lamb, bison

2 tbsp tomato paste

7-8 dashes Worcestershire sauce

2 tbsp chopped flat leaf parsley

2 tsp chopped rosemary

1 cup chicken stock
1/2 cup frozen or canned corn

1/2 cup frozen peas

4-5 cups mashed potatoes and parsnips
coarse salt and pepper

METHOD:

1. Preheat oven to 400F.

2. In a large skillet, heat olive oil over medium heat. Add onions and carrots, cook for 5 minutes until soft. Season beef and add to pan. Brown for 10 minutes and then degrease the fat.

3. Add tomato paste, Worcestershire sauce, parsley, rosemary and stock. Simmer for 5 minutes and then turn off heat. Mix in corn and peas until well combined. Adjust seasoning if necessary.

4. Pour mixture into a deep 2 quart casserole dish. Top with mashed potatoes and parsnips.

5. Bake for 30 minutes until slightly browned and toasted. Serve with a green salad or side green vegetable.

simple homemade meatballs

Meatballs and Red Sauce
recipe adapted from Mary Berry
makes 36 meatballs
serves 6-8

INGREDIENTS
For the meatballs:
2 lbs (1 kg) combination ground beef and pork
2 onions, finely chopped
1/2 garlic head, minced
1 cup grated parmesan
2 tbsp dried thyme
1 tsp paprika
2 eggs, beaten
kosher salt and freshly ground black pepper

For the sauce:
1 onion, chopped
1/2 garlic head, crushed
1 can (15 oz) crushed tomatoes

1 jar (700g, 25 oz) passata or marinara sauce
a dash of Tabasco (optional)
1/4 cup + more for garnish, chopped basil

METHOD:
1. Make the meatballs. In a large bowl, add all ingredients and mix with your hands until combined. It's easier to have damp hands for mixing. Shape into 36 even-sized balls, place on a baking sheet and chill for 30 minutes.

2. In a large non-stick pan, heat some olive oil over medium high. Add meatballs in 3-4 batches and fry for 8-10 minutes or until just golden brown. Do not to overcrowd the pan. Remove meatballs and set aside.

3. Make the sauce. In the same pan, add onion and cook for 10 minutes until golden brown. Add garlic and cook for 2 more minutes.

4. Stir in the crushed tomatoes, passata and Tabasco (if using). Fill your empty passata jar with some water. Swirl and rinse out remaining sauce into your pan.

5. Bring the sauce to a boil, uncovered, for 10 minutes until slightly reduced. Add the meatballs and basil. Cover and simmer for 10-12 minutes, stirring occasionally, until the meatballs are cooked through. Taste and adjust seasoning if necessary. Serve hot over your favourite pasta. Garnish with remaining basil.

TIP: Meatballs can be assembled 1 day ahead and stored in the refrigerator until ready to use. Meatballs can also be frozen raw in an airtight container for up to 1 month. Do not defrost meatballs before cooking.

hunter's stew

Hunter's Stew (also known as Bigos)

recipe adapted from Mark's Daily Apple

serves 8-10

INGREDIENTS:

1/2 cup dried porcini mushrooms

1/2 lbs bacon (about 8-10 strips)

1.5 lbs stewing meat (eg. pork and beef shank), cut into 1 inch pieces

2 onions, chopped

1/2 head garlic, chopped

2 cups red wine

1/2 head of cabbage, thinly sliced

1 smoked kielbasa (12 oz or 680g), cut into 1/2 inch pieces

1 quart raw sauerkraut (made without vinegar), drained

4 prunes or any other dried fruit, sliced

2 bay leaves

1/8 cup tomato paste (optional)

salt and pepper

METHOD:

1. Cover mushrooms with hot water to rehydrate. When soft, strain the liquid to remove any grit. Set the strained liquid aside.

2. Heat a wide pot or Dutch oven over low heat, add bacon and cook until crispy. Remove bacon and set aside.

3. Season your cuts of meat. Brown meat in small batches in the bacon fat. Transfer each batch to a clean plate when done.

4. Add onions to your pot and cook until soft, about 5 minutes. Add garlic and cook for 1 minute longer.

5. Turn heat to medium and add wine. Scrape up the fond, making sure nothing is stuck on the bottom of the pot.

6. Add fresh cabbage, browned meat and juices, mushrooms and strained liquid, kielbasa, raw sauerkraut, prunes, bay leaves and tomato paste if using. You can also crumble the bacon and add it as well (optional). Stir and combine well.

7. Cover your pot, lower heat and simmer for 4-5 hours. Give the stew a stir every 20-30 minutes. You can also do this in a slow cooker or thermal pot overnight.

8. Serve the stew topped with raw sauerkraut. Stew can be stored in covered casserole dish in the fridge. Flavours will continue to develop and improve over the next 2-3 days. Just reheat the stew and serve hot.

let's have surf and turf

Fresh to our table...

 

Australian southern rock lobster tails make a delicious salad starter.

USDA skirt steak turns into carne asada. 

Colorado lamb rack with garlic and rosemary serve as our main dish.

And for dessert, Momofuku's compost cookies...

...fresh out of the oven!