Drunken Fettuccine

Ingredient

1 Pkt Fettuccine (454 g) 

3 to 4 Anchovy fillets, chopped 

2 Cups of Shiraz

1/2 Cup freshly grated cheese 

Small bunch of Italian parsley, finely chopped 

4 Tbps extra virgin olive oil 

2 garlic cloves, finely chopped 

Salt to season

Method

1. Bring salted water to boil in a large pot. Add Fettuccine and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).

2. In a saucepan, heat extra virgin olive oil. Add garlic, anchovy fillets and cook for about 2 to 3 minutes.

3. Add Fettuccine to the pan and toss well.

4. Pour in red wine and cook until it has reduced and Fettuccine has finished cooking.

5. Add freshly chopped parsley and grated cheese to pasta and toss well.

6. Enjoy!

MeatBall in Ragu Bolognese with freshly chopped Parsley

Ingredients

250g Good quality Mince Beef

1 Bunch fresh Parsley, roughly chopped

2 White Button Mushrooms, diced

1 Onion, Finely Chopped

2 Cloves Garlic, Minced

Salt and Pepper to taste

Ragu Bolognese

5 Tbs Extra-virgin olive oil
3 Tbs Butter
1 Carrot, finely, diced
1 Onion, diced
1 stick Celery, finely diced
1 clove Garlic, sliced

250g streaky bacon, ground
50g Tomato paste
1 Cup milk
1 Cup White wine
Salt and Pepper
Parmesan Cheese for grating

Method

1. Sweat Onions and garlic with mushrooms over low heat for 10 mins

2. Mix the mixture into the mince beef and add salt and pepper to taste.

3. Marinade for 2 hours.

4. Pan fry the meatballs (Makes 12) till 90% cooked.

5. Meanwhile, make the bolognese sauce.

6. Once meatballs are 90% done, add them into the bolognese.

7. Cook over low heat for 5 mins

8. Scatter freshly chopped Parsley over them

9. Enjoy!

Ragu Bolognese

1. In a saucepan, heat the olive oil and butter over medium heat. 

2. Add the onions, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, about 10 to 15 minutes.

3. Add the bacon into the vegetables.

4. Add the tomato paste, milk, and wine and simmer for 1 hour.

5. Season with salt and pepper, to taste, and remove from the heat.

6. Done.

Parsley Biscuits

Ingredients

2 Cups Plain Flour
1 Tbsp Baking powder
1 Tsp Salt
1 Tsp Sugar
113g unsalted Butter, diced
180ml Evaporated milk
1/2 cup chopped fresh Italian Parsley leaves
1 egg mixed with 1 tablespoon water

Method

1. Preheat the oven to 200 degrees C.

2. Combine the flour, baking powder, salt, and sugar in a bowl 

3. Add the butter and mix on low speed until the butter is the size of small lumps.

4. Add the evaporated milk and mix until just mixed.

5. Add the parsley and mix until just combined.

6. Dump the dough out on a well-floured table top and knead lightly into a rectangle 3/4-inch thick. 

7. Cut out rounds with mouth of a glass and place on a baking tray lined with baking paper. 

8. Brush the biscuits with the egg wash.

9. Bake for 21 minutes, until the tops are browned and the insides are firm. 

10. Enjoy!

Roast Potato With Parsley

Ingredients

5 Large Potatoes, washed with skin on
4 - 5 Sprigs Parsley
Generous lugs of Olive Oil
Sea Salt
Black Pepper

Method

1. Preheat the oven to 200˚C.
2. Boil the potatoes with 1 tsp of salt for 5 mins. Drain and cut the potatoes into quarters or leave whole if smaller.
3.  Arrange the potatoes in a baking tray and scatter Parsley over them. Then drizzle the olive oil and sprinkle some sea salt and black pepper.

4. Roast the potatoes for 50 mins until the potatoes turn crispy and the flesh are tender.

5. Enjoy!

Potato Omelette with Fresh Parsley

Ingredients

2 potatoes, sliced to 1 cm thickness

3 Eggs

1 Tbsp of Fresh Chopped Parsley

2 slices of Ham, Chopped

Salt and Pepper

Oil

Method

1. Heat a pan with oil 

2. Lay potato slices flat on the pan and slowly brown them on low heat

3. In the meantime, beat 3 eggs and add in parsley and ham

4. 5 mins later, flip all them over and brown the other side

5. Once the potatoes are flipped over, pour the eggs mixture in

6. Sprinkle salt and pepper to taste 

7. Once eggs solidify, serve with a sprinkle of fresh parsley on top

8. Enjoy!

Penne Pasta with Parsley and Parmesan in Olive Oil dressing

Ingredients

500g Penne Pasta

Block of Parmesan Cheese

1 tbsp Salt

Extra Vrgin olive oil

For Sauce

200g Streaky bacon, Slice into strips

2 tbsp Extra Virgin Olive Oil

4 cloves Garlic, mince finely

10 Cherry Tomatoes

1 bunch of Parsley, Chooped finely (Optional but reccomended)

Method

1. Boil a pot of water and dump in 1 tbsp Salt and some drops of Extra Virgin Olive Oil

2. Once boiled, throw in Penne and boil for 10 to 12 mins or depending on your choice of done-ness

3. In a Pan, heat up Extra Virgin Olive Oil and stir fry garlic. Add in bacon to release flavour.

4. Once bacon has released its flavour, add cherry tomatoes and stir for 5 mins.

5. Once Penne is done, drain and dump into the sauce.

6. Mix well in the pan and throw in half of the chopped Parsley.

7. Plate your Penne and scatter half of the chopped Parsley all over.

8. Grate Parmesan Cheese on top

9. Enjoy!