Main Course

Harboryam / Main Course

Linguine with Bottarga - Gourmet edition A special ingredient straight from the Sardinia's sea deserve a special gourmet treatment! Enjoy! 400 g Linguine (or Spaghetti)80 g Bottarga (from Muggine tastes stronger)Bottarga to decorate80 g Water160 g Seeds Oil (Do not use extra virgin olive oil as its flavour is too strong!)Salt ((to boil the pasta)) Grate the bottarga if not bought already grated one.In a blender, add the grated bottarga to the water and make an homogeneous mixture.Slowly add the oil, while the...

Slow Cooked Lamb with Fennel A really easy and tasteful main for Christmas or when you want something special! Slowcooker 1 kg Lamb Shoulder with bones1 Fennel1 tsp Fennel Seeds1 Chopped Onion2 Garlic Cloves1 tbsp Extra Virgin Olive Oil33 cl Dry White Wine ((a glass))20 cl Marsala Wine ((a small glass))SaltPepper1 tbsp Cornstarch (If needed.) Stir fry the fennel seeds with oil and brown the lamb.Once browned, leave the lamb on the side and add to the oil and fennel seed the onion....

Focaccia with tomatoes - in 3 steps 3 steps, but an amazing taste! An amazing italian focaccia, filled with moisture and cloudy soft! Focaccia500 g Strong Bread Flour (if you want half can be fine semolina flour)1 Bag Dried Yeast5 g Fine Salt10 g Extra Virgin Olive Oil200 g Water200 g SugarToppingsCherry/Small Plum tomatoesExtra Virgin Olive OilRosemaryOreganoCoarse Salt Mix the ingredients all together – just putting salt and yeast far away in the order. Knead it the dough until a smooth texture. Cover...

Lamb Rack English Lamb Rack – in 3 steps 1 Lamb Rack (7 or 8 ribs)1 tsp Rosemary1 tsp Thyme2 Minced Garlic Cloves SaltPepper2 tbsp Olive Oil Mix the condiments all together with the oil and spread them into the Lamb Rack (you can make some cuts with the knife where the fatty part is). Leave it to marinate for2 hours in the fridge.Cook it in a pre-heated oven/Ninja foodi bakefunction for 25 minutes at 180 degrees.Turn the lamb where the fatty...

Missing the taste of the holidays? Try the new Slow Cooked Maroccan Style Lamb, to dream of a warm summer night full of stars! Slow Cooked Maroccan Style Lamb 700 g Stewing Lamb ((could be use also lamb shoulder , just need some bones to make it more tasty!))4 tbsp Ras El Hanout1 tbsp Honey60 g Dried Apricots60 g Dried Figs1 Lamb Stock Pot1 can Peeled Plum Tomatoes1 can Chickpeas1 tbsp Flaked Almonds Cut apricots and figs in small pieces.Massage the lamb with...

Aubergines and Cheese Ravioli A mix of aubergines and cheese filling for amazing semolina ravioli. Make around 50 ravioli with the following recipe! Filling500 g Scamorza-like cheese (you can now find italian scamorza at tesco or waitrose!)2 Aubergines30 g Parsley1 tbsp PaprikaSalt1 EggBlack PepperDough500 g Semolina fine ((can be done with plain flour, but semolina tastes much better!))3 g SaltWaterTomato Sauce3 cloves Garlic2 cans Pelled Plum Tomatoes ((Cirio are my favourite!))4-5 Basil LeavesGreated parmigiano1 tbsp Extra Virgin Olive Oil1 Vegetable...

An really summery recipe, all in one pot, where spanish and italian tastes meet. A really bank holiday and weekend treat, to dream about your next vacation. Enjoy responsibly. One Pot Paella Seafood and 'Nduja Italy meets Spain in this fantastic one pot paella dish, a summer explosion of flavour! 200 g Arborio Rice ( or Paella Rice)500 g Mussels ((fresh are much better - clean well if fresh))200 g Clams ((fresh are much better - clean well and let it for few...

An alternative to the classic Cornish Pastry, using the ingredients I had in my fridge! Jerusalem artichoke is a really nice and delicate root, ideal to be eaten roast or make out of it a soup or a risotto! Look at the video below to see how to pinch the cornish pastry to look really traditional! Cornish Pastry with Jerusalem Artichoke A twist to the cornish pastry with my favourite root, jerusalem artichoke! Pastry550 g strong white bread flour135 g Butter135 g Lard1...

So easy Parsnip and Sweet Potatoes Curry A really fast and nice curry, to enjoy a little bit of really easy vegetarian and vegan indian cusine I have improvised with the vegetables left in my fridge! Tasty and yummy! 5 Parsnips1 medium Sweet Potatoe2 tbsp Coconut Oil1 tsp Cumin Seeds1 medium Brown Onion2 Garlic Cloves1 tbsp Hot Chilli Powder1 tsp Coriander Powder1 tsp Turmeric Powder2 Red Peppers200 ml Tomato Passata200 g Coconut Cream ((can also be coconut milk))Coriander (to garnish)100 g Spinach...