1 1/2 kilo pork tenderloin
2 cloves garlic, sliced
1/2 cup soy sauce
1/4 tsp pepper
1/2 tsp salt
1/2 tsp pepper
1/2 cup flour
1/2 cup cooking oil
1/2 cup water
2 tbsp cornstarch dispersed in 2 tbsp water
- Tie pork with string to shape like a ham.
- Bore holes in pork meat and insert slivers of garlic about 1 1/2 inches apart.
- Marinate with soy sauce and pepper overnight.
- Combine salt, pepper and flour. Roll pork into the mixture.
- Heat cooking oil.
- Fry pork until brown then add 1/2 cup water.
- Seal in tight covered pan and simmer until tender.
- Add cornstarch dispersed in 2 tbsp water to thicken sauce
- Blend the sauce, slice the meat and serve
1 tbsp Olive Oil
200 g Pancetta, cut into long thin strips
6 egg yolks
200 ml double/heavy cream
75 g freshly grated Parmesan Cheese
- Heat the oil in a frying pan and cook the Pancetta over high heat for 6 minutes or until crisp and golden. Remove with a slotted spoon and drain in paper towels.
- Beat the egg yolks, cream and the Parmesan together in a bowl and season generously. Return the freshly cooked and drained pasta to its saucepan and pour the egg mixture over the pasta, tossing gently. Add the Pancetta and return the pan to a very low heat and cook for 30-60 seconds. or until the sauce thickens and coats the pasta. Season with pepper and serve immediately.
Preferably use penne pasta
500 g Salmon Fillet
1/2 lemon squeezed
salt and pepper to taste
1/2 cup Japanese Mayonnaise
3 tbsp grated Parmesan Cheese
- Marinate the Salmon with juice from the lemon. salt and pepper for an hour.
- Brush a pyrex dish with butter and place the Salmon.
- Mix the mayonnaise and parmesan cheese and place on top of the salmon.
- Cover with bread crumbs
- Preheat oven at 200 degrees Celsius and Bake the fish for 15 mins or until fish flakes when tested with a fork.
300 ml cream
40 g butter
100 g grated Parmesan Cheese
40 g freshly grated Fontina Cheese
75 g crumbled Gorgonzola Cheese
40 g grated Provolone Cheese
- Put the cream, butter, Parmesan, Fontina, Gorgonzola and Provolone in a saucepan over low heat, stirring occasionally for 3-4 minutes or until cheeses have melted into a rich and smooth sauce.
- Season with salt and pepper and toss through the hot pasta until well combined.
USE: 375 g penne or short pasta shape.
6 large ripe Tomatoes
1/3 cup olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon chili flakes
4 tbsps capers, rinsed and squeezed dry
7-8 anchovies in oil, drained and chopped
150 g Kalamata Olives
3 tbsp chopped flat leaf parsley
- Score a cross in the base of each tomato. Put the tomatoes in a bowl of boiling water for 30 seconds, then plunge into cold water and peel the skin away from the cross. Dice the tomato flesh.
- Heat the oil in a saucepan, add the onion and cook over medium heat for 5 minutes.
- Add the garlic and chili flakes, and cook for 30 seconds before adding the capers, anchovies and diced tomato.
- Simmer over low heat for 5-10 minutes, or until thick and pulpy. Stir in the olives and parsley.
- Add the hot pasta to the sauce and toss thoroughly until well combined.
- Season with salt and freshly ground pepper and serve immediately.
This sauce can be used for 375 g spaghetti.