Spaghetti and Meatballs

I think spaghetti and meatballs is, or should be, a family favourite in every household. It's basic, rustic, but a step up from plain Spaghetti Bolognese. Rather than frying off my meatballs first I like to cook them directly in the sauce. This lends a delicious richness to the sauce and the fat from the mince helps to make it thicker and tastier. Not to mention it's much easier to let them gently simmer away than deal with frying and turning them in a hot pan.

Ingredients (Serves 4-6): 

• 2 tbsp olive oil
• 1 1/2 onions, finely diced
• 3 - 4 cloves of crushed garlic
• 1 carrot, peeled and finely diced
• 1 tbsp dried oregano
• 1 tbsp dried basil 
• 1/2 cup of your favourite red wine (optional) 
• 1 cup of tomato puree
• 1 can of chopped tomatoes
• 1 tsp salt, to taste

For the Meatballs

• 1/2 onion, finely diced
• 1 tbsp dried oregano
• 1 tbsp cracked peppercorns
• 1/4 cup of parsley, finely chopped
• 1/4 cup of parmesan, finely grated
• 1/2 cup of breadcrumbs 
• 500 grams lean beef mince 
• 1 egg

• 400 grams of fresh pasta, or 400 grams of dried spaghetti* 
• shaved parmesan and chopped parsley to serve

Over a medium low temperature, heat the olive oil in a large saucepan that has a lid. Add the onions, and cook, stirring for 2-3 minutes till softened. Add the carrots, garlic, oregano and basil. Cook, stirring, for another 2-3 minutes. 

Pour in the red wine, if using, increase heat and cook until the wine has nearly evaporated before adding the tomato puree and chopped tomatoes. Stir, cover, and reduce heat to a low simmer, leaving for 10 minutes, stirring occasionally. Taste and season with salt. 

In a large bowl combine the second measure of diced onion, oregano, cracked pepper, parsley, parmesan, and breadcrumbs. Add the mince, and egg and mix well. Often using clean hands is easier than mixing with a spoon. 

Once well combined, separate mince mixture into four equal sized portions, then break each portion into four smaller portions. Finally half each of those, so that ultimately you end up with 32 equal sized balls. As I make each ball I place it into the sauce. Place the lid on the saucepan and simmer on the lowest heat, for about 5 minutes. 

Meanwhile, prepare the spaghetti. Bring a large pot of salted water to the boil. Place pasta in the pot and cook, uncovered according to packet directions. Once cooked, drain well and toss through some quality extra virgin olive oil - this adds flavour, and stops the pasta from sticking together. 

After 5 or so minutes of the meatballs simmering, use a spatula or tongs to gently turn the meatballs over in the sauce, and make sure that there is nothing sticking to the bottom. Cover and simmer for another 5 minutes, select a meatball and test that it is cooked through, if so serve on top of freshly cooked pasta. Top with freshly shaved parmesan and chopped parsley. 

* When I have the time I like to make fresh fettuccine to go with our meatballs. The taste difference really is spectacular. I was lucky enough to go to Italian cooking classes about 7 years ago, and ever since, my home made pasta is fail proof. The mix per person is 1 egg to every 100 grams of flour. Simply mix (using hands) to form a smooth dough, then wrap in cling film and set aside on the bench for 30 minutes. After resting, roll the dough (using a pasta roller is best) to the desired thickness. Leave to dry for 10 - 20 minutes. A clothes horse can be useful for this if you are making a lot. Finally either hand cut into fettuccine or run back through the pasta roller with the cutter attachment on the desired size. 

Pasta with Bacon Brussels Sprouts and Leek

We love pasta in this house. It's so versatile (in flavour variations and shape) and usually super fast to whip up and wolf down. This creation takes a few classic flavour combinations and combines it into a healthy, yet hearty and downright delicious flavour explosion. Even if you 'don't like brussels sprouts', I dare you to try this, then tell me that. 

Ingredients (Serves 4): 

• 50 grams walnuts 
• 400 grams dried pasta, rigatoni, penne or spiral would all work well
• 6-8 rashers of rindless free range bacon, diced
• 2 tbsp olive oil, plus extra to drizzle
• 1 leek, sliced in half lengthways, then finely sliced (white and light green parts only)
• 30 grams butter
• 400 grams brussels sprouts, washed, trimmed and cut in half
• 1 tsp chilli flakes
• black pepper to taste
• 1/2 cup shaved parmesan 

Heat frying pan, and dry fry the walnuts for a few minutes, stirring, till lightly toasted. Set Aside. 

Boil pasta in a large pot of well salted water according to packet directions. 

Meanwhile, heat oil in the pan you toasted the walnuts in, add diced bacon and cook stirring for 3 - 5 minutes. Add leek, and continue cooking for another 2-3 minutes. I added about a cup of water during this cooking process, bit by bit, to allow the bits on the bottom of the pan to lift off and flavour the dish, rather than burn. 

Once softened, add the butter, brussels sprouts and chilli flakes to the pan. Cook, stirring for another 6- 10 minutes till the sprouts are softened and bright green in colour. By now, the pasta should also be cooked. I added about 1/4-1/2 a cup of the pasta water to the pan, to lift off any further bits from the bottom. 

Divide pasta into four bowls, top with bacon and sprouts mix, drizzle with extra virgin olive oil and garnish with shaved parmesan and toasted walnuts. 

Crayfish Tortellini with butter and herb sauce

There's something very classic about a kiwi summer and crayfish. However if you're interested in something different that the good old garlic butter BBQ style, this is a great way to impress, and stretch out the precious crayfish meat. 

I've always been passionate about Italian food, and in 2009 I took Italian cooking classes. A wonderful Italian woman was running them from her own kitchen and offering lessons of the Italian four courses from her familia recipes handed down from her Nona's Nona. Here we learned antipasti, fresh pasta, gnocchi, traditional sauces, meat dishes, and desserts - including the infamous tiramisu. 

Then in 2013 I travelled to Italy, by this time she had returned to Italy and was kind enough to host my husband and I for a week. She showed us the local sights, and each night we cooked, or shared local cuisine. It was a truely amazing experience. One thing I learned while staying with her in Italywas making fresh tortellini. Previously having learned pasta, this was a natural progression. To be completely honest though, I have never actually made the pasta. That's my husbands job and I like to keep it that way, besides he does a great job. My job is creating the filling, folding, cooking, and the sauce.

Usually I would only make the ricotta and spinach filling as I had been taught. However today we were gifted two crayfish from a friend and I decided it might be worth trying it in pasta. I did some research, but there aren't many crayfish tortellini recipes out there. So, I sort of had to make this up, luckily it turned out deliciously successful. 

If you don't want to go to the effort of making fresh pasta, just buy the fresh lasagne sheets, they will work perfectly fine, but trust me, it's not that hard and is worth the effort. I'll detail the instructions as much as possible. The recipe calls for plain flour, though you can use a mix of half plain and half wholemeal if you like. We did this time, purely because I'd run out of white flour, but it still tastes just as great. 


Ingredients (serves 4 as a main or 8 as an entree):

Pasta

• 300 grams flour
• 3 eggs, lightly beaten 

Filling

• 2 crayfish tails, cooked, shelled, finely chopped 
• 4 tbsp cream
• 1 tsp salt
• zest of 1 lemon
• 1/4 cup of fresh parsley, finely chopped

Sauce

• 2-3 tomatoes, finely diced
• 1/2 small onion, finely diced
• 1 clove garlic, crushed
• 1/3 cup fresh parsley, finely chopped
• 1/2 tsp dried dill (or 1 tsp fresh) 
• 1 tbsp capers
• 1/4 cup olive oil
• 50 grams butter
• fresh basil, to serve
• parmesan, to serve

**If you are using fresh store bought lasagne sheets, skip steps 1, 2, and 5.  

1. First prepare your pasta. In a large bowl, or a bench, dump your flour, make a well in the centre for your beaten eggs. Use a fork to gradually work the flour into the egg mix, keep going until all the flour has been incorporated, then begin to lightly knead the dough. 
2. Cover in cling film and set aside for at least 30 minutes. 
3. Prepare the filling: Mix all ingredients and set aside till ready. 
4. To make the sauce, mix all ingredients, except for butter, basil and parmesan. Rest in fridge until a few minutes before serving.
5. Once rested you can begin to roll the dough. We have a pasta machine, otherwise you can use a rolling pin, start on the largest setting, and keep running the dough through until it's on the smallest, about 2mm thick. 
6. Now cut your dough into roughly evenly sized squares, 10 x 10 cm. Place a tablespoon of filling in the centre of each square. The following instructions describe how to fold tortellini, alternatively you could place another square on top and press all four edges to make ravioli.
   
   
   
   
   
7. To fold tortellini pick them up, one square at a time, fold on the diagonal to make a triangle. Hold it in two hands, so that your index fingers and thumbs can gently press the edges along each side together, then tuck the bottom corners down and around to join each other. Press, and you have your tortellini. Place on a tray, and repeat. Rest them so that they are not touching one another. When complete, chill until required. 
   
8. When you're ready to serve, heat a pot of boiling salted water. Make sure you have everything else ready and work quickly as it doesn't take long. 
9. Drop the tortellini into the boiling water, a few at a time, till they are all in the pot, cook for 3 minutes, and when the rise to the top, they are done. Remove with a slotted spoon to drain. 
10. Meanwhile in a large saucepan, or frying pan, melt butter on a medium heat, when melted, add the tomato mixture. Cook, stirring for 3 minutes, then toss in the drained pasta, stir gently to coat, finally pour it all into a large serving dish, sprinkle with parmesan and fresh basil leaves. 

Enjoy. 

Friday night = Pizza night

Pizza is one of those things that's always satisfying. Especially, when it's homemade. Sure you can buy a plethora of pizza bases ready to go, and sure, they taste good enough, but homemade, homemade is always so much more satisfying. Tonight I split the base in two and made one, a vegetarian favourite, broccoli and feta, the other, spicy chorizo and mushroom, with homemade tomato sauce. 

Friday pizza night is a bit of a tradition in my house. One that began about 4 years ago, when I was flatting with other pizza and beer enthusiasts. We'd each do our own toppings, and share to see who could come up with the best combination. Tonight was the best night to bring the tradition back to life, firstly because I finally have a new oven (YUSS!!) and secondly, the rugby's on. 

I like to keep my base quite no frills, using the edmonds pizza base ratio, that way I let the toppings shine. The boys, both meatlovers, decided the broccoli was "all good!" and struggled to pick a favourite. 

Base

• 1 tbsp Edmonds active yeast
• 1/2 tsp sugar
• 1 cup of warm water - it should be body temperature, mix half a cup of boiled water with cold water
• 1 tsp salt
• 3 cups of plain flour
• 1 tbsp oil

Mix yeast, sugar and warm water in a bowl. Set aside, somewhere warm and draught free (a 35 degree oven works well for this if its a cold day) for about 15 minutes till yeast has become frothy. Meanwhile get started on making on the toppings, as below. 

Mix in sifted flour, salt and oil. Combine with a knife till the dough starts to come together. Tip onto a lightly floured surface and knead for about 10 minutes. You'll feel the dough become smooth and elastic. 

Oil a large bowl, place the dough in and cover with a tea towel. Put back in the draught free warm place for about an hour till it's doubled in size. 

Preheat your oven, and pizza stone to 220 degrees celsius Punch the dough down and knead again before splitting it in half (or quarters if you want smaller pizza's). 

Roll gently, or press into 30cm pizza tray. Or if you have a pizza stone, roll the dough out on greaseproof baking paper - this makes it easier to get it off the bench and on the stone pre cooking. 

Once rolled, oil the base. 

Broccoli Feta and Red Onion Pizza 

• 2 red onions, sliced
• 2 cloves garlic, crushed
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 head broccoli, cut into small florets
• 1/2 cup grated cheddar cheese
• Oregano, salt and pepper
• 60g feta

Heat oil in a saucepan and on a low heat, sauté the onion, balsamic and garlic for about 10 minutes till softened, stirring often. Set aside

Prepare broccoli by lightly steaming or microwaving for 2 minutes

To assemble spread sautéed onion onto prepared base, sprinkle grated cheese and arrange broccoli florets over the top. Sprinkle with oregano, salt and pepper. 

Bake 15 - 20 minutes till golden. Remove from heat and crumble feta over top. Slice. Serve. 

Spicy Chorizo and Mushroom Pizza 

Tomato Base 

• 2 tbsp olive oil
• 3 cloves garlic, crushed
• 2 stalks celery, finely diced
• 1 carrot, finely diced
• 1/2 tin crushed tomatoes (or 6 fresh) 
• 1/2 cup water or stock
• 1 tbsp fresh parsley, chopped
• 1/2 tsp each of dried marjoram, thyme, chilli flakes and pepper
• 1 tsp each of dried basil, oregano, and salt

Toppings

• 1 chorizo finely sliced
• 6 mushrooms, sliced
• 1 1/2 cups grated cheddar cheese
• handful of jalapeños (optional) 
• handful of marinated eggplant - artichoke, sun-dried tomato, olives or other antipasto veggies would also work well, just don't go overboard, simple is best. 

To make the sauce heat oil in a saucepan, add herbs and spices till they start to sizzle, reduce heat and add garlic, celery and carrot. Sauté for 5 minutes till softened. Add tomatoes and water or stock, increase heat, and cook, stirring every couple of minutes till sauce is thick. You can puree it, or leave it chunky, I like it chunky to be honest. 

Once base is ready, spread the sauce over, then half the grated cheese. Arrange mushrooms, chorizo, marinated veggies, and jalapeños on top. Sprinkle with the rest of the cheese and bake for 15-20 minutes. Slice. Enjoy. 

Gnocchi with Burnt Butter, Sage & Walnuts

A few years ago I had the privilege of learning how to make gnocchi, among other things, from an Italian woman who was running cooking lessons from her kitchen and has now become a great friend, hosting my husband and I when we went to her hometown in Italy. 

I tried to make it a few times before with varying success, but with this recipe, handed down from her mother's mother's mother, generation after generation, I have always had great success. Elisa is happy with me to share this recipe, just as she shared it with me. Trust me, once trying this gnocchi, nothing else compares. 

I've left the measurements out of the ingredients list because with real cooking, you just know. And if in doubt, more is better. (Except for the flour, if the dough's a little sticky, it's probably just warm, don't be tempted to add more flour)

Ingredients 

• Red skinned potatoes - I don't know why red, but that's how she taught me, so that's what I do. 
• Flour 
• Nutmeg
• Parmesan 
• Egg
• Butter 
• Walnuts
• Fresh Sage
• Capers 

Method

Boil potatoes - skin on - in salted water till cooked through. Drain and allow to cool a little so that you can handle them. 

Gently peel using your fingers, the skin should come off easily, then mash while still warm. Set aside till room temperature. 

Once completely cooled, weigh, and add flour and eggs according to this ratio: 

• 600 grams potato
• 200 grams plain flour
• 2 tbsp finely grated parmesan 
• 1/4 tsp freshly grated nutmeg
• 1 egg

The above ratio makes enough for 6 entree's. Traditionally pasta or gnocchi is served on small plates before a main meal, and followed with meat, veggies and potatoes/bread etc. 

Mix all the gnocchi ingredients together and knead gently on a floured surface. It should feel similar to a scone dough. Shape into a rectangle about 2cm thick. Gently cut into 2 cm wide strips. If its a little sticky that's ok. Using a fork edge, cut 2cm pieces off the end of the strip and gently roll the edge of the piece with the fork, not pressing, but so that it rolls with the grooves of the fork. Place each piece onto a floured tray. Repeat until all the dough is used. 

If making excess you can freeze the dough on the tray. Once frozen store in a ziplock bag, or airtight container. Cook from frozen. 

Boil a large pot of salted water. Once boiling, gently drop the gnocchi into the water. Stirring occasionally to make sure they haven't stuck to the bottom. Once they rise to the surface they are cooked, scoop out with a slotted spoon into a colander to drain. 

In a heavy based saucepan, on a medium-high heat melt 90 grams of butter (or more). Once melted add a large handful of freshly picked sage leaves, a handful of walnut pieces and 2 tbsp of drained capers. Cook stirring occasionally till the butter turns slightly brown. Add the gnocchi and toss through the sauce. Serve on a platter. Grate more parmesan on top. Place in the centre of the table. Share. Enjoy. Devour. 

This gnocchi is also delicious with a rich tomato or puttanesca sauce. Freezes and reheats well, though I don't often have leftovers. They're light fluffy and moorish morsels. Warning: Once you try these, you won't be satisfied with substitutions.