Recipes

Pasta with Guanciale and Wild Garlic and Hazelnut Pesto by Barry Horne

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

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.

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.

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.

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.

Cassoulet by Barry Horne

Method:

Get a large pan on a medium high heat and add the 2 tbsp of duck fat and allow to get hot. Add the pork belly and Italian sausage and get some colour on them, turning occasionally. When they are browned remove from the pan and add the sliced chorizo and cook to release the oils.