Menu Inspiration | 2020

Issue 10: APRIL 2020

menu inspiration

CAMPAIGN FINANCED

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THE CAMPAIGN

Milk&Dairy - The European Dairy Quality is a promotional campaign supported by the European Union to improve the knowledge and reputation of European dairy products, especially those made from high quality milk, as products marked by high organoleptic and nutritional quality, tracked and guaranteed in terms of food safety. The target countries of the campaign are: China, South Korea, Libya and New Zealand. The campaign has taken three years, from May 2017 to April 2020.

Who.

The Audience is food lovers that look for highquality products and those particularly sensitive to the nutritional quality and safety of food.

The communication messages.

final products that guarantee traceability and nutritional aspects.

Promotional Tools.

In order to reach the end consumer, the campaign has involved marketing activities, the media, the distribution channel and the healthcare sector.

The main tools have been: tasting promotional days, trade shows, cooking shows, event sponsorship, workshops, promotional materials and social media.

Granlatte Company.

Products are made from European milk & dairy, all leaders in terms of quality, flavour, diversity and tradition. Food safety and high quality production is key thanks to the dairy farming methods characterised by the selection of the producers, cows fed using natural means, the control of all the phases of process from feeding of milking in the barns to the

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The organiser of the Milk&Dairy promotion program is GRANLATTE, the largest association of milk producers in Italy and together with GRANAROLO GROUP represent the most important Italian milk production chain based on an integrated system of production.

The Granlatte company operates in the agricultural sector responsible for milk collection and Granarolo, processes and markets the final product through 18

production sites located all over Italy.

GRANLATTE e Granarolo Group follows all the phases of process to guarantee qualitycentric production: from the production of the raw materials to the distribution of the final products to the point of sales. Since 1957, Granarolo Group has always focused on quality and this led to the production of an exclusive product, namely “latte Alta Qualità’’ (High Quality Milk).

EUROPEAN CHEESE

Cheese was first created thousands of years ago due to the need to preserve milk for longer. It is an irresistibly delicious product whose flavour embodies countless lands, pastures and pieces of ancient knowledge. Europe has some of the broadest and most fascinating cheese heritage in the world. The continent is renowned for the variety, quality and wholesomeness of the ingredients used and the originality of the products. In Italy alone there are more than 500 different types of cheese, many of which are famous and popular in other countries.

Cheese is natural, healthy and nutritious. It is made with whole, semi-skimmed or skimmed milk or cream, in a procedure that causes coagulation. The technique used depends on the type of cheese being made. Thanks to the masterful skills of Italian cheese makers, hundreds of products with different textures and tastes can all be made with just one ingredient.

Cheese really comes to life during the ageing process, during which a wide range of sensory properties develop and its appearance and aromas change.

Cheese has many great nutritional qualities, so it is a comprehensive source of nourishment. It contains the majority of the nutrients that can be found in milk and it is packed with high-quality protein and energy. In addition, it is a source of minerals and in particular bioavailable calcium, which plays an essential part in keeping teeth and bones healthy, as well as in muscle contractions and nerve impulses. Furthermore, it contains vitamin A and a number of B vitamins. Cheese’s high protein, calcium and fat content and the fact that it is easy to digest mean that it is recommended for everyone and especially for weaning babies and growing children.

Cheese can be classified by the type of milk used (from cows, sheep, goats, buffalo or mixed), the fat content (low fat, medium fat and high fat), the moisture content (soft, semi-hard and hard),

on the cover Celery & Parmigiano Reggiano Salad See page 11

the ageing time (fresh or short, medium and long ageing times) and the cheese making temperature (uncooked, semi-cooked and cooked).

Fresh Cheeses These are “young” cheeses with a mild, delicate flavour that do not require ageing. They are normally rindless and they should be eaten within a few days or weeks of being made. Their textures vary significantly, depending on the moisture content, but they tend to be very soft. In addition, the higher the fat content, the richer and creamier they will be.

Soft Cheeses This is an extremely varied category of cheeses with soft, smooth and moist textures, which may or may not have a rind. The ageing process can last anywhere between a few days and several months.

The cheeses have a mild flavour and a pleasant milky aroma. The moisture content is high, at over 45%.

Taleggio, Caciotta, Crescenza and Gorgonzola are some of the best known cheeses of this kind, but the category also includes “creamy” cheese with an

extremely soft, spreadable texture.

Semi-hard Cheeses These cheeses have a moisture content of between 35% and 45% and they are firmer and more compact, so they are easy to slice. They have stronger and more aromatic flavours due to their mediumlength ageing processes, which can last a number of months in some cases. Examples include Fontina, Asiago and Provolone, which are easier to digest than fresh cheeses thanks to the ageing process.

Hard Cheeses These cheeses have distinctive production procedures and compared to other varieties, they undergo longer, slower ageing processes that give them fuller flavours and can last a number of years. They are firm and highly palatable, with long shelf lives and a relatively low moisture content that is usually less than 35%. Parmigiano Reggiano and Grana Padano are two internationally renowned Italian hard cheeses that are popular with consumers due to their sapid qualities and rich, quintessential aromas.

contents 05 Marscapone Scrambled Egg

13 Cheesy Polenta Chips

06 Pea & Ricotta Open Sandwich

14 Quick Parmigiano Reggiano Pasta

07 Avocado Burrata Toast

15 Vegetable Spaghetti with Burrata

08 Mozzarella Grilled Ham Sandwich

16 Mozzarella Stuffed Meatballs

09 Open Caprese Sandwich

17 Grilled Mussels with Parmigiano Reggiano Crumb

10 Kumara & Parmigiano Reggiano Muffins

18 Ricotta Berry Mint Toasts

1 1 Celery & Parmigiano Reggiano Salad

19 Marscapone Lemon Drizzle Cake

12 Burrata Pizza with Prosciutto, Mozzarella & Rocket www.restaurantandcafe.co.nz

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Mozzarella

This exceptional fresh, spun-curd cheese is an Italian classic. Made with cow’s milk, and consumed as young as possible, it has a distinctive milky aroma and pearly white colour. It is soft, and slightly springy in texture, with a sweet, delicate flavour.

It takes its name from the Italian verb mozzare – “to cut off” – and specifically from the procedure still used today by artisan producers where each piece of cheese is pinched away from the mass of spun curd using the thumb and index finger. Mozzarella comes in a variety of shapes and sizes.

As well as the classic, fist-sized balls, it is available as smaller balls – ciliegine (“cherries”) and bocconcini (“mouthfulls”) – nodini (“knots”) and treccie (“pleats”), with pieces ranging from 20 g to 500g. Mozzarella di Bufala Campana PDO* is one of Italy’s most iconic products, and has to be made entirely from fresh, whole buffalo milk in certain areas of central-southern Italy. *Protected Designation of Origin, a certified status that recognises and protects the organoleptic profiles of products from designated territories, and the methods used to make them.

Mascarpone

Unlike other cheeses, mascarpone is not made from milk but a thermal-acid coagulation produced from dairy cream, principally from cow’s milk but also from that of buffalos. It is sold fresh, without any need for ageing.

The flavour is one of the mildest and most buttery of any cheese product, with a subtle, acidic finish. It is fresh and creamy in consistency, and uniformly white, with a dense, velvety, spreadable texture and the delicate aroma of fresh cream.

Originating in the Lombardy region, the Lodigiano area in particular, its name most likely derives from the word “maschèrpa”, a dialect word for “cream”. Today mascarpone is produced in numerous parts of Italy and can be purchased all year round.

Parmigiano Reggiano

With its unmistakeable flavour, Parmigiano Reggiano is renowned as one of Italy’s finest PDO-certified cheeses. It is made from the highest-quality raw cow’s milk according to

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a traditional process and without the use of additives or preservatives.

A famously hard cheese with a crumbly, grainy texture, it is aged slowly for a minimum of 12 months, although it is often sold at more than 30 months in age. The character of the cheese varies depending on age, with flavours ranging from the delicate taste of fresh milk, yoghurt and butter in 12 to 18-month-old specimens, to hints of meat broth, nuts and spice between 22 and 24 months, and the clear-cut, tangy, spicy notes of 30 to 36-month-old cheeses.

Parmigiano Reggiano has to be produced within a designated area which includes the provinces of Parma, Reggio Emilia and Modena, and parts of the provinces of Bologna and Mantova.

Grana Padano

With its unique, unmistakeable flavour, texture and aromas, Grana Padano has won fans all over the world. Produced from partiallyskimmed, raw cow’s milk, it is considered a “medium fat” hard cheese.

The natural, golden hue of the thick rind conceals a hard, fine-grained paste with a delicate flavour and a colour that ranges from white to straw yellow. It is allowed to age slowly at a temperature between 15 and 22°C. Cheeses aged for 9 to 16 months have a delicate, milky character; after 16 months the flavour is intense with notes of butter and hay; specimens aged for more than 20 months are rich, but measured, with hints of broth, grass and dried fruit and nuts.

Grana Padano is protected by PDO certification and can only be produced in the designated area, which incorporates a number of provinces in five Italian regions: Lombardy, Veneto, Piedmont, Emilia Romagna and Trentino Alto Adige.A flag-bearer for the delights of Italian cheesemaking, and the holder of the coveted PDO status, Gorgonzola can be recognised by its creamy white colour and traditional streaks of greenish-blue mould, which develop as the cheese ages.

It is classed as a “raw-curd cheese”and is made from pasteurised cow’s milk, with the addition of starter cultures and selected strains of mould.

The crust is moist and wrinkled, the interior soft and creamy, with a distinctive flavour: delicate, with just a slight bite in the milder dolce cheese, much more pronounced in the stronger piccante

variant, which is also firmer and more crumbly.

It undergoes a short to medium period of ageing, with a minimum of 50 days for dolce Gorgonzola and 80 days for the piccante version.

The designated territory for production of this traditional cheese – which is also known as stracchino verde (“green stracchino”) – includes provinces in Piedmont and Lombardy.

Gorgonzola

A flag-bearer for the delights of Italian cheesemaking, and the holder of the coveted PDO status, Gorgonzola can be recognised by its creamy white colour and traditional streaks of greenish-blue mould, which develop as the cheese ages.

It is classed as a “raw-curd cheese”and is made from pasteurised cow’s milk, with the addition of starter cultures and selected strains of mould.

The crust is moist and wrinkled, the interior soft and creamy, with a distinctive flavour: delicate, with just a slight bite in the milder dolce cheese, much more pronounced in the stronger piccante variant, which is also firmer and more crumbly.

It undergoes a short to medium period of ageing, with a minimum of 50 days for dolce Gorgonzola and 80 days for the piccante version.

The designated territory for production of this traditional cheese – which is also known as stracchino verde (“green stracchino”) – includes provinces in Piedmont and Lombardy.

BRUNCH

Marscapone Scrambled Egg Ingredients:

• 8 large eggs • ¼ cup thinly sliced chives • Salt & Pepper • 1 Tbsp butter • 1 cup mascarpone

Method:

In a medium bowl, whisk the eggs, chives, salt and pepper.

In a skillet, melt the butter over medium heat. When the foam subsides, pour in the egg mixture and cook until the bottom just begins to set, about one minute. Continue to cook, pushing the cooked portion of the eggs into the centre of the skillet while tilting the skillet to let the uncooked egg run

underneath, until no longer runny. Add the mascarpone and stir gently to incorporate, until the eggs are just set and very creamy, about two minutes; remove from the heat.

Serve on sourdough or grain toast.

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BRUNCH

Pea & Ricotta Open Sandwich Ingredients:

• 4 slices of bread, ½ inch thick and toasted • ½ cup fresh peas • ½ cup ricotta • 2 tsp fresh lemon juice • Salt and Pepper • 4–6 tender asparagus stalks, cut into 2-inch pieces • 2 green onions, white parts sliced into thin strips • a handful of fresh parsley, watercress leaves or pea shoots

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Method:

In a food processor, combine ¼ cup of the peas, ricotta and the lemon juice until blended but still a bit chunky. Season with the salt and pepper, to taste. Spread on to the toasted bread, and top with the remaining peas, the asparagus, onion and herbs. Serve immediately.

BRUNCH

Avocado Burrata Toast Ingredients:

• Slice of grain toast • ½ large ripe avocado • 1 tsp lemon juice • 50g burrata or mozzarella cheese • 1 tsp chopped fresh basil • 1 tsp fresh chives • Salt & Pepper

Method:

Top toast with avocado. Drizzle with lemon juice and sprinkle with salt and pepper. Top with burrata (or mozzarella), basil, chives and pepper.

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BRUNCH

Mozzarella Grilled Ham Sandwich Ingredients:

• 1 Tbsp olive oil • 1 Tbsp fresh rosemary, chopped • 1 garlic clove, finely chopped • 3-4 slices of free-range Ham • Freshly ground black pepper, to taste • 4 small balls of fresh Mozzarella, torn • 4 large slices of bread of your choice • ¼ cup red onion, thinly sliced • Softened Butter to butter the bread

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Method:

Heat olive oil in small pan over medium heat. Add rosemary and garlic; cook 1 minute or until fragrant. Add ham slices and onion, to the pan; season to taste with black pepper. Cook for 3-4 minutes.

Lightly oil panini press.

Divide cheese over both bottom slices of bread followed by

cooked ham, onion, top with a little more cheese close sandwich lid.

Butter top slice, close panini press for around 3 minutes till golden brown.

Serve warm.

BRUNCH

Open Caprese Sandwich Serves 4

Ingredients:

• 4 tablespoons olive oil, divided • 1 tsp minced garlic • 8 slices (about ½ in. thick) crusty Italian bread • 3 medium ripe tomatoes, sliced • 500g of fresh mozzarella cheese, sliced thinly.

• 16 medium basil leaves • 2 Tbsps balsamic vinegar • Sea salt freshly ground black pepper for seasoning

Method:

Cut 8 slices of crusty Italian bread Over a grill or fry pan on medium heat a little olive oil, add garlic, lay 4 slices of bread to the pan toast 1 side of the bread for around 1- 2min, Turn bread over, lay tomato slices on bread to fit, overlapping if needed, then lay cheese slices over tomatoes. Cover grill and cook until cheese starts to melt, about 2 minutes.

Transfer sandwiches to a platter, (Two each) Put 2 basil leaves over each sandwich and drizzle with remaining 1 tbsp. oil and the vinegar.

Sprinkle with salt and pepper.

Repeat with the other 4 slices of bread.

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menu inspiration 9

BRUNCH

Kumara & Parmigiano Reggiano Muffins Ingredients:

• 600g kumara potatoes • 4 spring onions • 1-2 fresh red chillies • 6 large free-range eggs • 3 tablespoons cottage cheese • 250g self-rising flour • 50g Parmigiano Reggiano cheese • 1 tablespoon sunflower seeds • 1 tablespoon poppy seeds • olive oil for the cases

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Method:

Preheat the oven to 180°C line a 12-hole muffin tin with paper cases or 15cm folded squares of greaseproof paper, then lightly wipe each one with oiled kitchen paper.

Peel the kumara potatoes and coarsely grate into a large bowl. Trim the spring onions, then finely slice with the chilli and add to the bowl, reserving half the chilli to one side.

Crack in the eggs, add the cottage cheese and flour, then finely grate in most of the

Parmigiano Reggiano and season with sea salt and black pepper. Mix until nicely combined.

Evenly divide the muffin mixture between the cases. Sprinkle over the sunflower and poppy seeds, then dot over the reserved slices of chilli.

Use the remaining Parmigiano Reggiano to give a light dusting of cheese over each one, then bake at the bottom of the oven for 45 to 50 minutes until golden and set.

LUNCH

Celery & Parmigiano Reggiano Salad Serves 4

Ingredients:

• ½ cup good olive oil • 2 tsp grated lemon zest • ¼ cup plus 1 Tbsp freshly squeezed lemon juice (3 lemons) • 2 Tbsp minced shallots • 1 tsp celery seed • ½ tsp celery salt • ½ teaspoon anchovy paste(optional) • freshly ground black pepper to taste • 5 cups thinly sliced celery hearts, tender leaves included, sliced on an angle (about 12 stalks) • 100g of aged Parmigiano Reggiano cheese • ²⁄₃ cup toasted walnuts, coarsely chopped • Whole flat-leaf parsley leaves

Method:

At least 1 hour before you plan to serve the salad, whisk together the olive oil, lemon zest, ¼ cup of lemon juice, the shallots, celery seed, celery salt, anchovy paste, (optional), and 1-2 pinches pepper.

Place the celery in a mixing bowl and toss it with the remaining 1 tablespoon of lemon juice and ½ teaspoon of salt.

Add enough dressing to moisten well.

Cover and refrigerate for at least an hour to

allow the celery to crisp and the flavours to develop.

When ready to serve, arrange the celery on a plate, shave the Parmigiano Reggiano onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves.

Serve immediately.

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LUNCH

Burrata Pizza with Prosciutto, Mozzarella & Rocket Topping:

• 3 Individual Pizza Dough Balls - At Room Temperature see recipe attached • Tomato Sauce (Recipe Below) • 50ml of Extra Virgin Olive Oil • 2 Cups Diced Fresh Mozzarella • 1 Ball Fresh Burrata Cheese • Coarse Sea Salt • Fresh Basil Leaves • 30g of rocket leaves • 10 slices of prosciutto

Quick Tomato Sauce:

• 1 Can Good Quality Chopped Tomatoes • 4 Garlic Cloves, Minced • 1 Tbsp Extra Virgin Olive Oil • ½ tsp Dried Oregano • ¼ Cup Fresh Chopped Basil Simmer over a medium heat for 10min stir constantly don’t burn it allowing it to infused set aside and allow to cool.

Pizza dough ingredients:

• 375ml (1 1½ cups) warm water • Pinch of caster sugar

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• 2 tsp (7g/1 sachet) dried yeast • 600g (4 cups) plain flour, plus extra for dusting • 1 teaspoon salt • 60ml olive oil, plus extra for brushing

Method for pizza dough:

Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.

Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.

Brush a bowl lightly with oil. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draughtfree place to rise for 30-40 minutes or until dough doubles in size.

Dust work surface with flour. Knead dough and form into a long cylinder. Divide in to 3. Use a rolling pin to roll each third into a 20cm disc, then add your favourite toppings and bake.

Bring it all together & cook:

Heat the oven to its highest setting To prepare the dough, press each dough ball into a flat disk on a lightly floured counter or bread board. Using your fingers and knuckles carefully, press the dough out into a 20cm circle.

Place the dough onto a baking tray lightly coated with semolina or flour.

Brush the outer 2 inches of the dough with the olive oil. Place a large scoop of sauce onto each pizza and spread evenly across the pizza leaving a 1-inch edge.

Scatter the mozzarella cheese and prosciutto on each pizza and place some of the basil leaves on top.

Sprinkle with a little coarse sea salt, then bake each pizza for about 10 minutes or until the pizza is brown and bubbly turning the pizza halfway if needed for it to bake evenly.

As soon as the pizza is ready removed from the oven, cut the ball of burrata open, and spoon some of the curds over the top of each pizza now sprinkle rocket leaves over and drizzle with a little olive oil. Enjoy!

LUNCH

Cheesy Polenta Chips Serves 4

Ingredients:

• 4 cups vegetable stock • 2 cups finely ground polenta • ½ a cup grated Parmigiano Reggiano • ¼ cup of hard Mozzarella cheese grated • ½ a cup of hemp hearts • 1 cup of coconut flour • 2L of sunflower oil for frying • A handful of herbs of your choice, finely chopped • Flaky sea salt to season after frying

Method:

Line & Grease a slice tin or square dish with oil, then set aside.

Bring the stock to a rolling boil, then add the polenta in a steady stream, whilst whisking.

Continue to whisk for a few minutes until the mixture thickens. Remove from heat then fold in the Parmigiano Reggiano, Mozzarella cheeses hemp heart’s and herbs.

Pour the polenta into the tin or dish, and smooth out the top using a rubber spatula.

Allow to cool slightly, and cover with cling

flim and refrigerate until completely cold and firm at least 2-3 hours.

Preheat fryer to 180°C. Turn out the polenta onto a chopping board and slice it into thick chips.

Dust with coconut flour before frying.

Place the chips into hot deep-frying oil a few at a time don’t over fill the fryer as the chips will stick together, and cook for 6-minutes.

Arrange on a plate sprinkle with sea salt and serve with your choice of dipping sauce.

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LUNCH

Quick Parmigiano Reggiano Pasta Ingredients:

• 400g of your choice of pasta • 2 large eggs (yolks only) • 300ml cream • ½ cup freshly grated Parmigiano Reggiano • 4 slices pancetta or bacon, diced • 4 cloves garlic, minced • Salt & Pepper • Parmigiano Reggiano to garnish

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Method:

In a small bowl, separate egg yolks, whisk together yolks with cream and Parmigiano Reggiano; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; reserve ½ cup water and drain well.

Heat a large skillet over medium high heat.

Add pancetta or bacon and cook until crispy, about 6-8 minutes.

Stir in garlic and cook for 1 minute.

Reduce heat to low.

Working quickly, stir in cooked pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired sauce consistency is reached.

Serve immediately, garnish with thin slices of Parmigiano Reggiano

LUNCH

Vegetable Spaghetti with Burrata Ingredients:

• 220g spaghetti • 2 Tbsps extra-virgin olive oil • 1 large onion diced • 3 cloves garlic finely chopped • 1 zucchini halved or quartered lengthwise and sliced ¼” thick • 1 capsicum halved or quartered lengthwise and sliced ¼” thick • 1 bunch asparagus trimmed of tough ends and cut into 1” pieces • 1 punnet of cherry tomatoes • ¼ cup Parmigiano Reggiano cheese grated • 100g baby spinach • 220g Burrata • 2 Tbsps fresh basil sliced thinly • Salt & Pepper • Aged Balsamic vinegar, extra olive oil, basil, and/or Parmigiano Reggiano, for serving www.restaurantandcafe.co.nz

Method:

Bring a pot of heavily salted water (at least 1 Tbsp of sea salt) to boil and cook spaghetti according to directions until one minute before al dente.

Meanwhile, heat the olive oil over medium high heat in a large skillet or pot, sauté the onion in the olive oil over medium high heat until softened and starting to brown. Add the garlic to the onions, stir and sauté until fragrant. Add the zucchini, capsicum, and asparagus to the onions and garlic, along with a pinch of salt. Stir to coat and sauté until vegetables start to soften and asparagus begins to turn a bright green. Add the cherry tomatoes to the rest of the vegetables and sauté for 1-2 minutes, until they are heated through.

Just before the pasta is al dente, drain (hold aside 1 cup of pasta water) and add pasta to the pan of vegetables. Add the grated Parmigiano Reggiano cheese and stir together, allowing the cheese to melt. Add the baby spinach a handful at a time, folding the pasta over it so it wilts down. Tear up half of the Burrata and add it to the pan, stirring together until melted making a creamy sauce. Season to taste with salt and pepper. Add the fresh basil and stir together. Add reserved pasta water to get correct consistency.

Just before serving, tear the remaining burrata on top of the pasta. If you like, you can drizzle it with more olive oil and/or some aged balsamic vinegar or balsamic glaze and sprinkle it with more basil and Parmigiano Reggiano cheese.

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LUNCH

Fried Mozzarella Balls with Homemade Tomato Sauce Ingredients:

• 2 x large Mozzarella balls • 5 tbsp plain flour • 1 cup Panko breadcrumbs • 3 tbsp dried oregano • 2 Small-medium eggs • Oil for frying (about 2-3 cups) • 1 cup tinned tomatoes (250g) • ¼ cup grated Parmigiano Reggiano (40g) • 1 garlic clove • ¼ cup finely chopped fresh flat leaf parsely • Salt & Pepper to season • O;ove oil to garnish

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Mozzarella Balls:

Drain and pat dry Mozzarella balls. Separate into smaller pieces and shape as rounds.

Place flour in one bowl, breadcrumbs mixed with oregano (or marjoram) in another and beaten eggs in the third bowl.

Dredge the Mozzarella balls through the flour, then the egg mixture, and finally the breadcrumbs. To make sure that the cheese does not leak out during cooking, dredge through the egg and breadcrumb mix a second time. Chill for 15 minutes. Then fry in batches in hot oil until golden and crispy, about one minute per batch.

Drain on paper towel. Serve with the homemade tomato sauce.

Homemade Tomato Sauce:

In a small saucepan bring tomatoes and minced garlic to a boil. Reduce the heat and simmer for about 10 minutes. Add some water to adjust consistency. Stir in finely chopped parsley and grated Parmigiano Reggiano cheese.

Simmer for a further minute. Remove from the heat and let cool. Taste and season with salt and pepper.

Garnish with grated Parmigiano Reggiano cheese and a drizzle of olive oil, cherry tomatoes and mesclun salad leaves.

LUNCH

Grilled Mussels with Parmigiano Reggiano Crumb Ingredients:

• 24 (about 650g) black mussels, scrubbed, debearded • 125ml (½ cup) dry white wine • 35g (½ cup) fresh breadcrumbs • 40g (½ cup) finely grated Parmigiano Reggiano • ½ cup loosely packed coarsely chopped fresh continental parsley • 1 tablespoon coarsely chopped fresh oregano • 3 garlic cloves, crushed • Freshly ground black pepper • Olive oil, to drizzle • Lemon wedges, to serve www.restaurantandcafe.co.nz

Method:

Preheat oven to 160°C. Discard any mussels that are already open and don’t close when tapped. Bring the wine to the boil in a large frying pan over high heat. Add mussels and cook, covered, for 5 minutes or until mussels open.

Discard any unopened mussels. Reserve 60ml (¼ cup) of the hot wine. Break open the shells and place on a baking tray.

Combine breadcrumbs, Parmigiano Reggiano, parsley, oregano, garlic and reserved wine in a medium bowl. Taste and season with pepper.

Spoon bread-crumb mixture among mussels and drizzle with oil. Bake in oven for 10 minutes or until golden. Remove from oven and serve with lemon wedges.

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SOMETHING SWEET

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Ricotta Berry Mint Toasts (4 serves)

Ingredients:

• 1 pkt Brioche buns • 150g Ricotta • 1 Orange, cut in to segments • 3 Tbsps Honey • 150g Berries sliced • 5 Sprigs Mint, chopped • 25g Icing sugar • 180g Pinenuts • 180g Icing sugar • 30mls Cointreau

Method:

Slice brioche buns and toast in a pan with honey and olive oil Place pinenuts and large amount of icing sugar in a pot, stir on a medium to high heat, when sugar is crystalising and coating the nuts, add Cointreau and cook till all nuts are nicely coated and crispy.

Add berries, balsamic, 25g icing sugar and mint in to a mixing bowl and leave for 20 minutes.

Spread ricotta on to toasts, place berries on top, then orange segments and finish with toasted pinenuts.

Marscapone Lemon Drizzle Cake Ingredients:

• 1½ cups standard flour • ½ tsp baking powder • ¼ tsp salt • 3 large eggs • 1 ⅔ cups icing sugar • ½ cup melted butter • 200g Mascarpone cheese • Grated zest and juice from one lemon • ½ tsp vanilla extract

Method:

Preheat oven to 175°C. Grease loaf or cake pan.

In a large bowl sift together flour, baking powder, and salt. Set aside.

In a mixer bowl beat together eggs and icing sugar on high speed for 5 minutes, until pale and creamy. Reduce speed to low and slowly add butter followed by mascarpone, lemon zest and juice, and vanilla. Add flour mixture and mix slowly until just combined.

Pour batter into prepared loaf pan. Bake for 40-50 minutes until cooked and cake springs back to touch. Allow cake to cool completely in tin.

Sprinkle with icing sugar or lemon drizzle, serve with cream or yoghurt.

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CHICKEN

For more information call customer service numbers:

+64 9 551 7410 or +64 21 181 2407 customerservice@europeanfood.co.nz

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