A Pretend Chef

I found the recipe for this Italian crowd pleaser in an edition of Australian Gourmet Traveller and since then I've prepared it every year, usually during winter. It feeds a small army and is perfect for a family gathering washed down with a nice Chianti. It's a labour of love but well worth the effort. If serving for a dinner party I start prep in the morning. This recipe is re-written directly from the one published in the May 2006 Australian Gourmet Traveller (p. 107) and I have slightly tweaked it to my preference. Serves 8-12 people. Ingredients 500 gm bucatini or spagetti pasta, cooked 6 hard boiled eggs, peeled 2 cups cooked green peas 2 cacciatore sausages thinly sliced 2 balls of fresh mozzarella, sliced 150 gm grated parmesan cheese 1 cup of tomato passata  1 beaten egg with a tbs of milk added For the pastry 500 gm strong plain white flour 125 gm cold unsalted butter, chopped 2 tbs caster sugar 1 tbs extra virgin olive oi...

A very easy side salad that can be served with or without the cheese. An ideal accompaniment to a BBQ.  Ingredients 2 to 3 bunches of asparagus (approximately 20 to 30) 100gm baby spinach 1tbs olive oil (for grilling) 50gm to 70gm shaved parmasen cheese (my preference is reggiano) 2tbs extra virgin olive oil 1tbs good quality balsamic vinegar salt & pepper to taste Method After washing the asparagus, gently bend each piece till they snap and discard the woody base segment. Mix the asparagus in a large mixing bowl with the olive oil and cook over a high heat BBQ grill for 2-3 minutes then turnover and cook for another 2-3 minutes until they are lightly grilled, being careful not to burn them. Transfer the cooked asparagus pieces back to the mixing bowl and allow to cool slightly for a couple of minutes. Arrange the spinach on a large flat serving platter then layer the cooked asparagus pieces over the top. Sprinkle with the cheese. Drizzle over the extra vi...

Serves 6 As the name suggests, it's not pretty, but it tastes damn good. Originating from a Jamie Oliver recipe, you can experiment with different ingredients such as adding pitted olives or cooked onions. It's great served hot or at room temperature, so ideal for picnics. Best eaten with your hands! The finished product! Ingredients For the dough 600gms strong flour 2 x 7gm packets dried yeast 400ml warm water 30ml extra virgin olive oil 20ml milk 1 tsp sugar 1/2 tsp sea salt extra flour on hand for kneading and dusting For the stuffing 12 slices prosciutto 12 slices mild salami 4 hard boiled eggs 1 handful washed basil leaves 1/2 punnet cherry tomatoes, halved 8 baby bocconcini 1 cup grated cheddar cheese 1 cup grated provolone cheese 1/2 cup grated parmesan cheese Method Pour 100ml of the warm water into a small bowl and add the yeast and sugar. Stir thoroughly and allow to stand for 30 minutes. Place flour...