Serves 4
Ingredients:
1 pack of Liguori Trecce pasta (any pasta shape is good)
100g wild garlic
25g parmesan cheese grated
60g toasted hazelnuts
150ml good olive oil
50g guanciale (finely diced)
1 lemon
Salt
Recipes
-
April 09, 2022
Pasta with Guanciale and Wild Garlic and Hazelnut Pesto by Barry Horne
-
April 09, 2022
Wild Garlic stuffed Lamb Saddle with a Spring Ragout of Peas, Broad Beans and Asparagus by Barry Horne
Method:
Pre heat the oven to 180 deg C.
Get your butcher to debone a saddle or noisette of lamb and you can either stuff it yourself with wild garlic leaves by laying them out evenly and rolling into a nice uniform piece, or this Easter we will be doing a wild garlic and lemon stuffed lamb noisette also - see it here.
-
April 05, 2022
Ancho Bavette Burrito by Barry Horne
Method:
Place a large pan on a medium high heat and sear the bavette, if its a large bavette it might need to be finished in the oven. Cook until the internal temperature reaches 48 degrees and rest.
-
March 23, 2022
Veal Meatball Cheesy Sliders by Barry Horne
Method:
Make the garlic butter by softening the butter and mincing the garlic as fine as possible. Add the garlic to the butter along with the chopped parsley and season.
Place a large pan on a medium high heat and colour the meatballs all over. Leave to one side.
-
March 06, 2022
Gado Gado Indonesian Salad by Barry Horne
Method:
If using uncooked chicken, roast the breasts until cooked, cool and
slice.
Boil the eggs for 6 mins 30 secs for a soft boiled egg.
To make the sauce add all the sauce ingredients to a pan and turn on a
medium high heat and cook until it comes to a simmer, whisking
occasionally once everything is incorporated. -
March 01, 2022
Roast Chicken with Harissa Roast Carrots and Whole Roast Cauliflower by Barry Horne
Method:
Preheat the oven to 190 degrees C.
Take the chicken out of the fridge about an hour before roasting and season well with salt and pepper.
Place on a rack over a baking tray and roast for 40mins per kilo plus 20 extra minutes.
