500 grams fettuccini, spaghetti, penne or your pasta of choice
Grated Parmesan cheese, to sprinkle on cooked pasta
Method: Step 1, make the pesto sauce: Place the pine nuts and leaves in a blender and process until coarsely blended but not pureed. Add the garlic and 3 tablespoons parsley and blend again. Add the olive oil and blend. Add salt to taste and the butter, and blend until it forms a smooth puree. Pour the puree into a bowl and stir in the grated cheese. Step 2, make the pasta: Cook the pasta until al dente, drain. Return the pasta to the pot and add the pesto sauce. Toss until well coated. Place in warmed serving dish. Step 3, to serve: Place in warmed serving dish and serve immediately with freshly grated Parmesan cheese. Note: the sauce can be frozen for future use.
''Ian's Snow Peas with Chives"
6 tablespoons butter
1 kg snow peas
2 tablespoons fresh chives, finely chopped
3 spring onions, diced
Method: Melt 4 tablespoons of butter in a non-stick pan and stir in the snow peas. Add salt to taste, cover and cook over moderate heat for 5 or 6 minutes. Stir in the chives and spring onions, and cook gently 2 or 3 minutes more, until the spring onions have softened. Add the remaining butter, and when it has melted, serve immediately.
''David's Lemon Fish with Coriander and Lime''
750 grams lemon sole fillets (or any meaty white fish, such as flounder)
2 tablespoons fresh lime juice
1/4 cup olive oil
2/3 cup thick cream
2 tablespoons coriander leaves, chopped
1/2 teaspoon coriander seeds
Sprig fresh coriander
Method: Step 1, prepare the fish: Cut the fillets into 2.5 cm strips. Sprinkle with lime juice and salt to taste. In a non-stick pan, heat the oil and gently sauté the fillets, turning them frequently for 4 to 5 minutes or until cooked. Remove with a slotted spoon. Step 2, prepare the sauce: Remove any remaining oil and wipe the non-stick pan clean with paper towels. Pour in the cream and add the chopped coriander leaves and the coriander seeds. Bring to a boil and simmer for 2 minutes. Return the fish to the pan and heat through. Step 3, to serve: Spoon onto a warm serving dish and garnish with a sprig of coriander.
''Matt's Pasta Shells with Dilled Crab Filling''
8 large pasta shells
1 teaspoon corn-oil margarine
1 garlic clove, pressed or minced
1/2 medium onion, chopped
500g cottage cheese
1 can white crab, rinsed and drained
1 teaspoon fresh dill, chopped
1 teaspoon grated lemon peel, yellow part only
1/4 teaspoon sea salt
1 ¼ freshly ground black pepper
1 jar pasta sauce (500ml)
Method: Step 1: Preheat oven to 180°C. Cook the shells in a large pot of boiling water for 12 minutes or until tender but still firm to the bite. Drain thoroughly. Meanwhile, melt the margarine in a large non-stick frying pan. Add the garlic and cook over a medium heat for 1 minute or until the garlic sizzles. Add the onion and cook, stirring frequently, for 10 minutes or until soft and translucent. Step 2: Remove from the heat and stir in the cheese, crab, dill, lemon peel, salt and pepper. Spoon the mixture into the cooked shells. Step 3: Spread the pasta sauce evenly over the bottom of a baking dish. Arrange the shells on top of the sauce. Cover with a lid or foil and bake for 20 minutes.
''Brett's Lamb Shanks in Tomato Orange Sauce''
4 lamb shanks, 350 grams each
1 can (500g) crushed tomatoes
1 teaspoon garlic, minced
2 teaspoons finely chopped fresh mint
1/4 teaspoon salt
Method: Step 1: Coat a large frying pan with cooking spray and place over medium heat. Add the lamb and cook, turning as needed, for 10 minutes or until lightly browned on all sides. Add the tomatoes, water and garlic. Step 2: Grate the peel from the orange and add it to the pan. Squeeze the juice and add it to the pan. Bring to a simmer. Cover, reduce the heat to low, and cook for 2 to 3 hours or until the meat is tender and falling off the bone. Step 3: Stir in the mint and salt. Simmer for 1 to 2 minutes to allow the flavours to blend. Step 4, to serve: Serve over hot cooked pasta, rice, couscous or potatoes.
''Stacey's Mashed Potatoes with Garlic and Parsley''
1kg Idaho potatoes
4 large cloves garlic
2 tablespoons butter
1 cup milk
2 to 3 tablespoons fresh parsley, finely chopped
Freshly ground black pepper
Method: Step 1: Peel the potatoes, wash under cold water, and cut into large chunks. Place in a pot with water to cover and add the garlic and 1 teaspoon salt. Bring to a boil, reduce the heat and boil gently until the potatoes are tender, about 25 to 30 minutes. Step 2: Drain the water. Push the potatoes through a food mill or begin beating with an electric mixer. Add the butter and mix thoroughly, then add the milk, mixing until incorporated. Season with salt and pepper to taste.
''Daniel's Chicken Breasts with Garlic, Rosemary and White Wine''
2 tablespoons butter
2 tablespoons high-quality olive oil
3 cloves garlic, peeled and left whole
4 skin-on chicken breasts, rinsed with cool water and dried
1 tablespoon fresh rosemary, chopped
Freshly ground pepper
½ cup dry white wine
Method: Step 1, cooking: In a non-stick pan, heat the butter and oil. Add the garlic and chicken breasts, skin side down. When the chicken is browned on both sides, add salt and pepper to taste, and the wine. Allow the wine to boil for 2 to 3 minutes, then reduce the heat, cover the pan, and simmer for about 30 minutes. Turn the chicken occasionally to prevent it from burning. If the cooking liquid evaporates, add 1 or 2 tablespoons of water or wine. Step 2, to serve: Transfer the chicken to a warm serving platter. Pour the cooking juices over the chicken and serve.
''Pearson's Thyme-Marinated Roast Pork''
3 cloves garlic (for Step 1)
1/4 cup fresh parsley, finely chopped
3 tablespoons fresh thyme
1 tablespoon high-quality olive oil
1 teaspoon sea salt
1 cup dry white wine
1kg boneless pork loin
Freshly ground black pepper
1 small onion, finely chopped
3 cloves garlic, peeled and finely minced (for Step 3)
1 cup tomato sauce, preferably homemade
2 tablespoon unsalted butter
Method: Step 1, prepare the marinate: In the bowl of a food processor fitted with a steel blade or in a blender, process the garlic, parsley, thyme, olive oil, sea salt and 1 tablespoon of the wine to a smooth paste. Step 2, prepare the pork: With a sharp knife, make small slits in the meat. Force a generous quantity of the paste into the slits. Rub the remaining mixture all over the roast. Place the pork in a large roasting pan and pour on the remaining wine. Cover and marinate refrigerated for several hours, or overnight, turning the meat several times. Step 3, cooking: Preheat oven to 200°C. Drain off and reserve the wine. Sprinkle the top of the roast with salt and pepper to taste and roast for 10 to 15 minutes. Lower the oven temperature to 165°C and cook for approximately 2 hours more until a meat thermometer reads 85°C. About 35 minutes per 500grams. Step 4, prepare the sauce: Transfer the roast to a heated serving platter, and keep the roast warm. Pour off all but 2 tablespoons of fat from the roasting pan. Add the onion and remaining garlic and sauté gently for 2 to 3 minutes. Place the pan over high heat and deglaze the pan with the reserved wine. Add the tomato sauce and cook until the liquid is reduced by about half. Step 5: Remove from the heat and swirl in the butter. Correct the seasoning with salt and pepper. Carve the roast into think slices. Step 6, to serve: Serve with spoonfuls of the sauce.