Bon Appetit!

Warm up your winter evenings with a taste of Italy. Prepare authentic meat, vegetable and cheese dishes that are delicious!

Nicoise Pasta
Ingredients 500g fresh tuna steaks, (rinsed and dried on kitchen paper) 400g farfalle pasta, (cooked according to instructions on package, drained and kept warm) 250g French green beans, (topped, tailed and blanched) Salt and pepper, (to taste) 250g baby plum tomatoes, (halved) 10 anchovy fillets, (drained on kitchen towel) 4tbsp capers in brine, (drained) 75g pitted black olives in brine, (drained) Fresh basil leaves, (to garnish) For Dressing, Mix Together: 2tsp each, olive oil and lemon juice 2 garlic cloves, (crushed) 1tsp lemon rind, (finely grated) 2tsp fresh basil leaves, (shredded) Method Preheat grill to medium. Season tuna steaks on both sides with black pepper. Place tuna steaks on grill rack and cook for 4-5 minutes on each side until cooked through. Drain on absorbent kitchen paper and flake into bite-size pieces. Mix together with remaining ingredients. Pour dressing over and mix carefully. Transfer to a warmed serving bowl. Garnish with basil.

Quick Bolognaise
Ingredients 45ml olive oil 1 onion, (chopped) 2 garlic cloves, (chopped) 400g sausages 60ml tomato paste 250ml chicken stock 400g canned tomatoes 300g penne pasta Salt and freshly ground black pepper, (to taste) 100g Parmesan cheese Method In a medium-sized pan, heat olive oil until warm. Add onion and garlic. Fry for 3 to 5 minutes or until the onion turns brown. Using a sharp knife, slice open the sausages. Spoon the minced meat out and add it to the onions and garlic. Discard the skin. Stir-fry for 5-8 minutes or until the meat turns brown. Add tomato paste, chicken stock and canned

tomatoes. Lower the heat and simmer for 10 minutes. While the sauce is cooking, cook the penne pasta according to packet instructions until al dente and drain. Add cooked pasta, season it with salt and black pepper and mix well. Using a vegetable peeler, make Parmesan shavings and serve with pasta, garnish with fresh basil if desired.

Warm Caprese Spaghetti

Ingredients 45ml olive oil 2 garlic cloves, (chopped) 200g cherry tomatoes 100g black olives, (stones removed) 500g spaghetti 125g pesto 150g soft mozzarella cheese, (broken into pieces) 45ml butter 4 bread slices, (roughly broken into pieces) Salt and freshly ground black pepper, (to taste) METHOD In a medium-sized pan, heat olive oil until warm. Add garlic, fry for 3-5 minutes or until it turns brown. Add tomatoes and lower the heat. Fry for 5 minutes or until the tomatoes start to burst. Add olives. Boil spaghetti according to the packet directions until al dente. Drain and stir into the warm tomatoes. Add pesto and mozzarella and mix well. Keep stirring pasta in pan. Heat butter in a clean pan until warm and add bread pieces. Fry until golden brown and crispy, for about three minutes. Add to the pasta. Season well and serve hot.

Chicken Mayo Loaf

Ingredients 1 large ready-cooked chicken, (meat removed from bone) 80ml mayonnaise 1 handful fresh coriander, (chopped) Juice and rind of 1 lemon Salt and freshly ground black pepper, (to taste) 2 baguettes, (halved, and each sliced into 2 portions lengthwise) 60ml soft butter 100g salad leaves METHOD Mix chicken, mayonnaise, coriander and lemon juice and rind together. Flavour well with salt and black pepper. Spread baguettes with butter and place salad leave in it. Divide chicken mayonnaise mixture between baguette pieces. Season with salt and black pepper. Place remaining baguette pieces on top and serve.