Restaurant Recipes for UK and Europe
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We start off our new recipes section with a look at the classic Italian kitchen. These dishes are popular choices in restaurants and can be easily replicated at home with a little planning and enthusiasm! Restaurant recipes for other popular kitchens will follow shortly.... Enjoy!
For your favourite recipe submissions or suggestions please drop a line to: katerina©foodeu.com
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ITALIAN RECIPES |
| Italian Seafood Salad |
| To serve 6 |
| Ingredients for the salad: |
| White Wine - 3 cups |
| Bay Leaves - 5 |
| Garlic, Crushed - 2 Cloves |
| Lemons - 2 |
| Calamari, Cleaned And Cut Into Rings - 1 pound |
| Medium Shrimp, Cleaned And Deveined - 1 pound |
| Scallops - 1 pound |
| OR |
| Octopus - 2 Pounds |
| Chopped Celery - 1/2 cup |
| Black Olives (Optional) - 1 cup |
| Ingredients for the dressing: |
| Extra Virgin Olive Oil - 1 cup |
| Lemon Juice - 1/2 cup |
| Large Garlic Cloves, Thinly Sliced - 3 cloves |
| Chopped Parsley - 1/4 cup |
| Dash of Red Pepper Flakes |
| Salt & Pepper |
| Method: |
| In a stockpot, combine 3 quarts of water, the white wine, bay leaves, and crushed garlic. |
| Slice the lemons in half and squeeze the juice into the mixture. |
| Also drop the squeezed lemons into the pot. |
| Bring the mixture to the boil, then reduce the heat to medium/low. |
| In a different pot: |
| Cook the shrimp for 2 minutes and remove from the pot. |
| Cook the calamari for 1 1/2 minutes and remove from the pot. |
| If you are cooking scallops, cook for 2 minutes and remove from the pot. |
| Mix the seafood together and set aside. |
| Octopus: Add the octopus to the pot, cook it for about 45 minutes or until it is tender. |
| Remove it from the pot and let it cool. |
| Remove the skin and suckers, and cut it into bite sized pieces. |
| Mix the octopus with the other ingredients. |
| Place the seafood in a large serving bowl and add the chopped celery. |
| Add the dressing ingredients and mix well. |
| Cover and let marinade for a minimum of 12 hours at room temperature. |
| Just before serving, adjust the seasonings, and add the black olives if you are using them. |
| Then serve this delicious, all-seasons salad. |
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| Risotto Milanese |
| Ingredients: |
| Chicken Broth, Heated - 6 cups |
| Unsalted Butter - 6 tablespoons (2 tbsp removed to complete dish) |
| Finely Chopped Onion - 1/2 cup |
| Arborio Rice - 2 cups |
| Dry White Wine - 1/2 cup |
| Saffron Threads Soaked In A Little Stock - 1 teaspoon |
| Grated Parmesan Cheese - 1/2 cup |
| Method: |
| Heat 4 tablespoons of butter in a saucepan. |
| Add the onions and cook until translucent. |
| Add the rice and stir until it is well coated with butter. |
| Add the white wine, and stir continuously over medium heat until it is absorbed into the mixture. |
| Start to add 1/2 cup of hot chicken broth, stirring continuously. |
| Continue to add ladles of hot broth, and stirring continuously for about 20-25 minutes or until the rice is cooked but firm. |
| 5 minutes before completion, add the saffron. |
| Remove from the heat and add the remaining butter and the parmesan cheese. |
| Then serve this delectable, warm risotto with almost any entree to begin an enjoyable, Italian-style meal. |
|
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| Classic Spaghetti Bolognese |
| To serve 6 |
| Ingredients for the sauce: |
| Beef Mince - 500g |
| Onions - 650g |
| Chopped Tomatoes - 4 x 400g tins |
| Tomato Puree - 200g |
| Olive Oil - 8 tablespoons |
| Salt - 2 teaspoons |
| Pepper - 1 teaspoon |
| Oregano - 2 tablespoons |
| Garlic - 2 cloves |
| Honey - 1 tablespoon |
| Paprika - 1 teaspoon |
| Red Wine - 1 glass (125ml) |
| Worcester Sauce - 1 splash |
| Hot Chilli Powder - 1 teaspoon |
| Ingredients for the spaghetti: |
| Spaghetti (Wholegrain or White) - 1kg |
| Water - 7 litres |
| Olive Oil - 2 tablespoons |
| Salt - 1 teaspoon |
| Butter - 2 tablespoons |
| Freshly Chopped Basil |
| Freshly Grated Parmesan Cheese |
| Method: |
| Chop the onions - not too finely. |
| Press the garlic. |
| Pour olive oil into a large saucepan, add the onions and fry them until brown. |
| Now crumble the mince into the onions and fry it until it is completely browned. |
| Continue frying the mince and the onions until the mince is crumbling. |
| Pour in the red wine |
| Next add the tomatoes, the tomato concentrate, the honey and the seasonings. |
| Let simmer uncovered for an hour to let the water produced by the meat reduce. |
| Allow roughly 150g - 200g of pasta per head. |
| Boil water (1 litre per 100g), and add some olive oil and salt to the water. |
| Add the pasta to the boiling water and let cook for 10 - 12 minutes (check the packaging) or until it is suitably "al dente". |
| Drain and rinse under a cold tap. |
| Leave the pasta in the colinder |
| Put the saucepan back onto your hob and add 2 tablespoons of butter. |
| Melt the butter. |
| Pour pasta into the saucepan and mix into the butter and heat it up while turning it until it becomes hot. |
| Providing creamy, not-stick pasta to accompany a sweet and spicy bolognese sauce. |
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|
| Wild Mushroom Pizza - this classic, homemade pizza can take any added toppings that you desire. |
| To serve 6 (1/2 pizza per person) |
| Ingredients for Whole Wheat Pizza Dough (Makes 3 medium pizza bases): |
| Dry-Active Yeast - 1 package |
| Warm Water - 1 and 3/4 cups (Body temperature) |
| Whole Wheat Flour - 2 cups |
| All-Purpose Flour - 2 cups |
| Salt - 1 teaspoon |
| Olive Oil - 2 tablespoons |
| Stir yeast into 1/2 cup of warm water, mixing completely. |
| Blend in 1 cup of all purpose flour, mixing well. |
| Cover bowl and let the mixture rise in a warm place for half an hour or so until the top is full. |
| Stir the salt into the remaining flour, mix well, and add to the mixture. |
| Add the oil, and begin to slowly add the rest of the water until you have created a moist dough. |
| Knead well for 5 minutes, adding additional drops of water as it is needed till the dough is smooth. |
| Place the dough into a lightly oiled bowl about three times the size of the dough and cover. |
| Let it rise until it doubles (approx. 2 hrs) |
| To finish the dough, turn out onto a floured surface and knead for 2 minutes more. |
| Divide the dough into three balls to be used in the following recipe. |
| The mixture can be frozen in an airtight bag. |
| Ingredients for the mushroom topping: |
| Prepared Tomato Sauce - 1 cup |
| Coarsely Chopped Mixed Mushrooms - 4 cups |
| Olive Oil - 4 tablespoons |
| Garlic - 2 Cloves, Minced |
| Sauteed Spinach - 1 1/2 cups |
| Cooked Pancetta or Bacon - 4 slices, chopped |
| Finely Diced Onions - 1/2 cup |
| Thinly Sliced or Shredded Fontina Cheese - 3 cups |
| Grated Parmesan Cheese - 1 1/2 cups |
| Preheat oven to 425 degrees F. |
| Heat the olive oil in a pan and add the onions and mushrooms. |
| Cook over medium heat until tender and lightly browned. |
| Add the garlic, and cook another couple of minutes. |
| Set aside. |
| Prepare your pizza dough into the desired thickness and width by rolling out on a floured board. |
| A common guideline for pizza thickness is 1/2 an inch. |
| Fit each base into a pan prepared by lightly oiling. |
| Either round pizza pans or baking sheets can be used for this. |
| Spread the sauce onto each of the prepared doughs, then add the mushroom mixture, spinach, and bacon. |
| Divide the cheese evenly between the three pizzas. |
| Bake for about 30 minutes or until golden brown and bubbly. Let sit 5-10 minutes before cutting and serving. |
| This mushroom pizza is perfect for vegetarians but can be modified to suit all tastes. |
| Served with salad and wine this is an simple yet tantalising course for lunch or dinner. |
|
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| Tiramisu |
| To serve 4 |
| Ingredients: |
| Mascarpone Cheese (Room Temperature) - 500g |
| (Cream Cheese is not advised as it becomes a tasteless substitute) |
| Whipping Cream - 1/2 cup |
| Eggs (Separated) - 4 |
| Espresso Coffee (Cooled) - 1/4 cup |
| Sugar - 1/2 cup |
| Brandy - 1/3 cup |
| Savoiardi Cookies (Ladyfingers) - 24 |
| Bittersweet Dark Chocolate (Shaved) |
| Method: |
| Beat the 4 egg yolks until light. |
| Slowly stir in the sugar, followed by the mascarpone cheese. |
| In a separate bowl, beat the egg whites until stiff and then fold them carefully into the cheese and yolk mixture. |
| Next, whip the cream until soft peaks are formed, and fold this into mixture. |
| Add the brandy to the cooled espresso coffee. |
| Dip in ladyfingers one at a time just until the outside of the cookie is barely damp - never saturate the cookies. |
| Place cookies side by side in a dish large enough to hold 12 cookies flat. |
| Spread 1/2 of the cheese mixture on top of this first layer of 12. |
| Sprinkle with enough shaved chocolate to cover lightly. |
| Repeat the layering once more, topping the dish with the remaining tangy chocolate. |
| Refrigerate for 2 - 3 hours. |
| Then serve this tangy, rich dessert following your favourite Italian dish. |
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