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Recipe
Buffalo mozzarella avocado
Ingredients
Beef tomato - 5 slices
Avocado - ¼ (5 strips)
Buffalo mozzarella - 5 slices
Rocket - 20g
Pesto dressing - drizzle (1 tablespoon)
Basil - 2 leaves
Method
Add rocket in a large plate and place the beef tomato slices on top
Add the buffalo mozzarella slices, the basil leaves and the avocado strips
Drizzle the pesto dressing
Recipe
Calamari rings
Ingredients
Squid - 1 portion (130g)
Seasoned flour - 2oz spoodle
Garlic basil dip - 50ml
Lemon - 1 wedge
Paprika - 1 pinch
Roasted potatoes - 1 portion (190g)
French beans - 1 portion (90g)
Parsley - 1 sprig
Method
Fry the calamari as for starter
Heat up the roasted potatoes and the French beans
Place the French beans in the middle of a mains plate, add the roasted potatoes around the edge and place the calamari rings on the French beans
Place the lemon wedge on the calamari
Garnish with the paprika and the parsley sprig
Recipe
Fettucine salmone
Ingredients
Fettucine - 220g
Single cream - 4 oz spoodle
Saffron sauce - 2oz spoodle
Smoked salmon - 50g
Dill - 2 sprigs
Cooked mushrooms - 30g
Cherry tomato - 6 halves
Salt/pepper - pinch
Grana padano - 1 teaspoon
Method
Add the butter in a hot sauce pan and fry the tomatoes with the mushrooms for aprox. 1 minute
Add half the smoked salmon and one 4oz spoodle of single cream
Add 1 dill sprig in the sauce and season with salt/pepper. Cook for aprox. 3 minutes
Heat up the fettucine in the boiling water for 1 minute and toss with the sauce
Garnish with the smoked salmon and the dill sprig
Recipe
Halibut steak
Ingredients
Halibut steak - 1 portion
Extra virgin olive oil - 1 teaspoon
Mushroom sauce - 50ml
Salt/pepper - pinch
Roasted potatoes - 1 portion (190g)
French beans - 1 portion (90g)
Parsley - 1 sprig
Method
Rub the oil on the halibut steak and season with salt/pepper
Place on the grill and cook for apro. 1 minute on each side
Transfer the salmon fillet to an oven tray and cook for aprox. 5 minutes in the pizza oven
Heat up the roasted potatoes, the French beans and the mushroom sauce sauce
Serve in a mains plate as described in the picture
Garnish with the parsley sprig
Recipe
Tortelloni ricotta and spinach
Ingredients
Tortelloni - 200g
Cherry tomato - 6 halves
Cooked mushrooms - 40g
Single cream - 6 oz spoodle
Bechamel - 2 oz spoodle
Mushroom stock - 1 tablespoon
Grana padano - 1 teaspoon
Salt/pepper - pinch
Parsley - 1 sprig
Method
Add the tortelloni in a pasta basket and cook for aprox. 3 minutes in the bain marie
Add the butter in a hot sauce pan with the mushrooms and the cherry tomatoes
Add the single cream, the mushroom stock and the bechamel. Season with salt/pepper and cook for aprox. 3 minutes
Heat up the rigatoni in the boiling water for aprox. 1 minute and add to the sauce with the grana padano
Garnish with a parsley sprig
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