1. Zucchini pasta

Ingredients:

– 500g Strozzapreti
– 1kg zucchini, sliced into half moons
– 6 cloves garlic
– 1 chilli
– 1 lemon
– 50g pecorino 
– Small handful of chopped mint

Method:

– Boil two litres of water along with 30g of salt. Add your pasta and cook for a minute less than the packet recommends. (10 minutes recommended cooking time = 9 minutes of cooking for this recipe).
– Cut the zucchini through the centre and slice into 1cm thick half-moon shapes. Place a wide-bottomed pan over high heat.
– Add a generous splash of olive oil to the hot pan and add your sliced zucchini along with a good pinch of salt. Allow these to colour without shaking the pan for 1-2 minutes.
– Give the pan a shake and cook for 1-2 more minutes without moving the zucchini. Add the minced garlic and chilli to the pan along with another small splash of olive oil.
– Drain your pasta and reserve a large cup of pasta water.
-Add the pasta to the pan along with roughly 50ml of pasta water. Continue to cook while stirring until the pasta is cooked and the liquid has reduced. Add more pasta water if necessary,
-Turn off the what and add half of your cheese and chopped mint. Stir to combine with the sauce. Serve immediately finished with more grated pecorino.

2. Tomato Toast

Ingredients:

– 4 large tomatoes
– 4 slices Maltese bread
– 1 clove garlic, halved
– Extra virgin olive oil
– Salt & black pepper 

Method:

– Cut the tomatoes in half and grate using the coarser side of a box grater
– Strain off the excess liquid and reserve for another recipe. (or just chug it)
– Combine the tomato flesh with EVOO, salt and pepper to taste
– Toast your bread and rub with a halved clove of garlic
– Spoon over the tomato and season with a final drizzle of EVOO

3. Arayes

Ingredients:

– 1kg Lamb mince
– 5g Cumin, ground
– 3g Coriander, ground
– 2g Cinnamon, ground
– 30g Garlic, minced
– 100g Onion, minced
– 20g Chili, minced
– Handful mint + parsley, chopped

Method:

– Combine all ingredients except for the pita
– Cut the pita in half
– Fill the pita with the lamb mixture
– Brush lightly with olive oil and grill for 2 minutes on each side
– Optionally finish in the oven until cooked through

4. Potato Salad

Ingredients:

– 1 kg new potatoes
– 1 head roast garlic
– 60 g lemon juice
– 120 g olive oil
– 80 g black olives
– 1 onion, diced
– 1 chilli, minced
– a handful of parsley, minced

Method:

– Slice the top of a head of garlic, season with olive oil and salt
– Wrap the garlic in foil and palace into a 160°C oven for 1 hour
– Half and boil potatoes with plenty of salt and a couple of bay leaves for 10 minutes, or until tender
– Blend the roasted garlic with lemon juice, olive oil and salt
– Toss potatoes in vinaigrette as well as chopped black olives, onion, chilli and parsley

5. Chicken Cacciatore

Ingredients:

-1kg Chicken thigh
-400g tins of tomato
-2 Onions, Sliced
-100g Mushrooms, quartered
-2 rosemary sprigs
-6 Garlic cloves, sliced
-60g Black Olives
-500g rice
-Salt, black pepper and RWV to taste

Method:

-Season chicken thigh with salt and fry in a hot pan with plenty of olive oil; brown on both sides.
-Remove chicken and reserve.
-Add olive oil, mushrooms and a pinch of salt, then cook for 4-5 minutes and reserve.
-Add olive oil to the pan along with the onions and a good pinch of salt, and cook for 4-5 minutes.
-Add sliced garlic, rosemary and freshly ground black pepper, and cook for 1-2 minutes.
-Add the -tomato paste and cook for 2 more minutes.
-Add the white wine and cook until reduced by half.
-Add the canned tomatoes and stir to combine.
-Add the mushrooms and chicken to the pan along with the black olives.
-Bring up to a simmer and place into an oven set to 160°C, and cook for 1 hour.
-Serve warm over steamed white rice or with crusted bread.

6. Bambinella Butter

Ingredients:

– 2.5kg bambinella
– 500ml Apple Cider
– 50ml apple cider vinegar
– 400g white sugar
– 1 tbsp ground cinnamon
– 1 tsp grated nutmeg

Method:

– Quarter the bambinella and remove the seeds and stems
– Add to a pot with apple cider and apple cider vinegar and cook covered for 30 minutes
– Cook for another 30 minutes uncovered until the fruit breaks down completely
– Puree until smooth and bring back to the heat with sugar, cinnamon and nutmeg
– Cook for another hour until reduced and nicely brown.
– Strain and store in the fridge for 1-2 weeks

7. Butternut mac-and-cheese

Ingredients:

– 200g elbow macaroni
– 200ml evaporated milk
– 200g Red Leicester cheese (or any melting cheese), grated
– 1 tbsp cornflour
– 1 butternut squash, roasted
– 2 cloves of garlic (optional)
– 4 sprigs of thyme (optional)
– 1 tsp cinnamon, ground
– ½ tsp nutmeg, grated
– 100g parmesan
– 25g panko

Method:

– Split and roast the butternut squash with olive oil, salt, thyme and garlic at 200°C for up to an hour.
– Combine grated parmesan with panko breadcrumbs and bake at 160°C for 15 minutes.
– Blend 200g of roast butternut with evaporated milk, cinnamon and nutmeg.
– Combine grated Red Leicester cheese with cornflour
– Boil pasta in just enough water to cover until half cooked. Remove most of the excess water.
– Add most of the butternut milk to the pot and cook while stirring until the pasta is al dente. Add more milk as necessary until the pasta is cooked.
– Turn off the heat and add grated cheese.
– Serve topped with crunchy panko topping.

8. Pumpkin parmesan fritters

– Place the grated pumpkin in a cloth and wring out as much moisture as possible
– Combine with parmesan, spices, salt, corn flour, plain flour and picked thyme leaves
– Fry in a non-stick pan with some olive oil over medium heat
– Serve with a simple salad of rocket, parmesan and toasted, crushed hazelnuts

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