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For barley salad

  • packet of wheat barley
  • pinch of kosher salt
  • zest of two lemons
  • 1/2 Tblsp of Lemon juice
  • 1 clove of garlic crushed
  • 1 Tbsp of Truffle oil
  • handful of fresh origanum & lemon thyme

What to do

Boil barley in salt water, until cooked through. Drain barley, add zest, garlic, truffle oil and fresh herbs.

Serve immediately. Wonderful with an italian bean casserole or Cassoulet.


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Serves:4

For Spaghetti Pasta

  • pinch of salt
  • 600g all purpose flour
  • 6 eggs
  • Pinch of salt

Sauce

  • 2 cloves garlic
  • 1/2 cup raw slivered almonds
  • 2 large roasted purple beets, coarsely chopped
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt
  • 1 bunch sweet basil chopped for garnish

What to do:

  1. To make the pasta, mix all of the ingredients  together in a food processor until the dough comes together. Then add gather in a ball.
  2. Wrap in clingfilm and refrigerate for about 15 minutes.
  3. Place the garlic and almonds in the bowl of a food processor fitted with the blade attachment and pulse until the almonds are a fine meal and the garlic is minced. Add the beets, olive oil, and vinegar and pulse until you have a smooth pesto-like sauce
  4. Bring a large pot of salted water to a boil.
  5. Take out pasta dough and using a pasta machine, make the spagetti(you can refrigerate if you prefer the spagetti to stand a while, decreasing the gluten)
  6. Add the pasta to the boiling water and cook until al dente.
  7. When the pasta is ready, drain and toss with the pesto and season to taste with kosher salt. Serve hot. (If you want to serve the pasta at room temperature or chilled, rinse the pasta with cold water before tossing with the pesto.)
  8. Serve with Handful of basil leaves(chopped or leaves) and a nugget of marscapone.
  9. I add corinder marsala & chilli and serve with Naan Breads as an option(try making butternut spagetti as a gluten-free alternative).

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Serves:4

For Ravioli Pasta

  • 600g all purpose flour
  • 6 eggs
  • Pinch of salt

Filling

  • pinch of salt
  • 1 bunch sweet basil chopped
  • 1 clove garlic
  • 250g sweet frozen garden peas
  • 1 bunch mint

Sauce

  • 50mls martini
  • 500ml cream
  • 1 T flour
  • 2 shallots finely chopped
  • 1 red chilli – de-seeded and finely chopped
  • 1tsp brown sugar
  • 1tsp black crushed peppercorns
  • 2 punnets portabelinni mushrooms – finely sliced
  • 250g of grated white cheddar cheese

What to do:

  1. To make the pasta, mix all of the ingredients  together in a food processor until the dough comes together. Then add gather in a ball.
  2. Wrap in clingfilm and refrigerate for about 15 minutes.
  3. To make the filling, blend all ingredients until you have a smooth pesto paste, then set aside.
  4. Preheat the oven to 180 °C and place a baking tray on the middle shelf.
    Lightly grease a glass ovenproof dish (about 15 x 10 cm).
  5. Take out pasta dough and using a pasta machine, make the ravioli shells.
  6. Put a tsp of the pesto pea mixture into the raviolli shells and seal, set aside in fridge until you have made the sauce.
  7. Sauté the shallots, then add the mushrooms until and fry until they are golden brown.
  8. Pour in the martini and 1min later the cream, turn the heat down.
  9. Add the flour and gradually stir into sauce, so that lumps dont form.
  10. Lastly add the chilli, pepper and sugar.
  11. Layer the sauce and the raviolli in the glass ovenproof dish and sprinkle the cheese on the top.
  12. Place in oven unitl cheese is golden brown on the top.
  13. Allow to cool to room temperature when it will be perfectly ready to serve with
    fresh cream.

Notes: Instead of making the pastry from scratch, you can use 1 x 400 g roll of readymade short-crust pastry, thawed and rolled out slightly thinner.
You can double the pastry and freeze half for up to 2 months to use when you need it. For easy filling and baking, freeze the dough already in a pie dish.
You can use light brown sugar instead of caster sugar for a slightly different texture.

 


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