Archive for the ‘Recipes’ Category

Juicy, sweet nectarines are a fantastic summer treat. We love both the yellow and white varieties on offer at the markets in Italy.  Try them in this tasty strudel as a delicious alternative to apples…

Makes 2 small strudels

1 sheet of ready puff pastry, around 350g
100g of  creme fraiche
2 nectarines, thinly sliced
40g of red currants or blueberries
4 tbsp sugar
icing sugar for decoration

Roll out the puff pastry, but keep it on its paper. Place it horizontally (with the long side facing you). Cut in 4 sections, making sure not to cut the paper. Puncture the two sections on your left hand side with a fork, slit across the shorter side the other two sections with a knife, but do not cut too close to the edges. These are going to be the tops of your strudels.

Spread some crème fraiche on the bottom sections, then arrange the nectarine slices making sure you leave enough space on the edge to seal afterwards.  Dust with the sugar, put more crème fraiche, then the berries on top.

Fold the right hand side of pastry over the left one, and carefully peel off the paper. Cut the extra paper so that you are only left with the one in the bottom. Seal the edges of your strudels with a fork and transfer on a baking tray.

Cook at 200*C in the bottom half of a preheated oven for 20 minutes.

Dust with icing sugar and serve once cooled.

Learn how to make pasta dough from the master of pasta – Theo Randall! Theo kindly let us give you a preview of this easy to follow guide from his new cookbook “Pasta”.

Serves 4

150g tipo 00 flour
50g fine semolina, plus extra for dusting
1 large organic egg
3 large organic egg yolks

Place  all  the ingredients in a food processor and pulse until they form a yellow ball of dough. At this point, the dough should have a smooth, firm but slightly sticky texture, almost like plasticine. If it seems wet, add an extra teaspoon or two of flour. Divide the dough into 2 equal balls and immediately wrap them in cling film to prevent drying out. The dough will keep in the fridge for up to 10 days. You can freeze it but I wouldn’t recommend it, since it can discolour and lose a lot of moisture on thawing.

With the rollers of your pasta machine on their widest setting, pass a piece of dough through, then fold into 3. Give it a quarter turn and pass it through the machine again. Repeat this 5 or 6 times so the gluten in the pasta is thoroughly worked, then pass it through the machine to roll out, progressively narrowing the rollers by one notch each time. Make this as thin as you feel comfortable with. The more the pasta has been worked initially, the thinner you will be able to roll it. Make sure the pasta sheet is no more than 60cm long, otherwise it will be difficult to handle and it may break.

Now cut into your favourite shape, dust with semolina and leave covered in the fridge overnight.

This recipe has been taken from Theo Randall’s “Pasta”, a fantastic cookbook on all things pasta!

Plums are a fantastic summer treat. Packed with juice and full of flavour, choose any sweet variety to enjoy in this delicious tart…

600gr 00 flour
240gr unsalted butter
300gr sugar
2 whole eggs
2 egg yolks
a pinch of salt
zest of 1 lemon
650gr sweet plums
150gr peeled almonds
100gr soft amaretti biscuits
icing sugar for decoration
amaretto di saronno liqueur

Work the flour, sugar, salt, butter and eggs until you get a nice dough. Cover in cling film and place in the fridge for at least half an hour.

Blend the amaretti and almonds in the mixer (keep a few almonds on the side for decoration) until finely grated.

Roll out the dough and cover a large tart mould (23cm diameter), but keep 1/4 on the side to later make the lattice.

Dust the dough with 2/3 of the amaretti and almonds, then cover with the roughly chopped plums. work the remaining amaretti and almonds with a couple of spoonfuls of liqueur, dust on top of the plums. Place the whole almonds for decoration.

Roll out the remaining dough and cut some long strips, place on the tart to form a lattice.

Cook at 180* for 40 minutes. Once cool, dust with icing sugar.

These fiery little orbs are perfect stuffed with our mix of tuna, anchovies and capers…

500g round chillies
4 anchovies
2 tbsp. capers
200g tuna in oil
250ml white wine vinegar
2 bay leaves
3 cloves
3 juniper berries
½ tbsp. dried oregano
1 tsp black peppercorns
250ml white wine
salt

Wash the peppers and remove the top using a sharp knife (and possibly wearing gloves!). Use a small teaspoon to carefully remove all seeds and ribs they may have.

Put the wine and vinegar in a pot with the spices and herbs and some salt, bring to the boil and blanch the peppers for 3 minutes. Drain and put the peppers upside down on a cloth or some kitchen paper to dry, possibly overnight.

Roughly chop the tuna, anchovies and capers with a knife, then quickly blend in a mixer, for approximately 5 seconds (you want to mix the ingredients without reducing to a cream).

Use a teaspoon to fill the peppers, trying to get rid of all air that could be trapped inside the peppers (less air helps in preserving for longer).

Put them in sterilized glass jars and fill with EVO oil to cover. Wait a few hours (the peppers will soak up some oil and you will need to add some more. Close the jars tightly and store in a cool dry place. Store for 2 weeks before opening. They can keep up to a year (if you resist).

Aubergine is at the peak of its season at the moment so it’s the perfect time to enjoy its creamy flesh. With ripe tomatoes, basil and mozzarella, this dish makes the most of some great seasonal produce.

Serves 2

2 large aubergines
4 ripe San Marzano tomatoes
garlic
fresh basil leaves
125g mozzarella
parmesan
salt and freshly ground black pepper
chillies

Chop some basil leaves and garlic and mix with salt and freshly ground black pepper.

Wash the tomatoes then slice and place in a bowl with a crushed garlic clove, some roughly chopped basil, salt and pepper and a dash of E.V.O. oil. If you like a bit of a kick, add some chilli. Leave to marinade.

Wash the aubergines and cut off the top. Slice in half lengthways. Slit across and rub sparingly with the herby mix, trying to season the inside of the pulp. Make sure you don’t cut near the skin. Drizzle with olive oil.

Place in a preheated (200C) oven on a baking tray and cook for 25 minutes until soft. Top with the tomatoes, cook for a further 5 minutes. Then add the mozzarella slices and sprinkle with parmesan, grill for a couple of minutes and serve, garnished with whole basil leaves.

If you like to have something with it, try some cous cous or a refreshing mixed leaves salad.

Pressure cooking is not only a great time-saver but can even intensify the flavours of your meal. Try this delicious pork recipe – it’s finished off in the oven for that lovely roast flavour, but pressure cooked first to save you up to 40 minutes! Pressure cooking will also leave the meat beautifully tender. Find out more about pressure cooking here.

500gr apples (preferably renetta)
2 tbsp rum
1 onion
100gr smoked pancetta, diced
50cl vegetable stock
1 chilli
1 pork loin roast of around 1kg
extra virgin olive oil
1 tbsp potato flour
salt

Sear the joint on all sides in the pot with some oil and the diced pancetta.

Add the sliced apples, the rum, the sliced onion, the chilli and the stock.

Close the pot, bring to the boil (until the valve whistles). Then reduce heat to minimum and cook for 40 minutes.

Remove the joint, leave to cool, slice and place in an oven dish.

Blitz the sauce with a blender adding the potato flour, then pour the sauce on the meat.

Finish in the oven at 180C for 20 minutes.

This week we’re celebrating our beautiful tomatoes. It’s the perfect time of year to enjoy sunkissed sweet datterini and meaty San Marzanos grown at the base of Mount Vesuvius. We have all the best varieties, expertly picked every week from the finest markets and growers in Southern Italy. They are so good that they even appear on the menus of some of London’s top restuarants, and have been featured in Theo Randalls “Pasta”, The Metro and Eat In Magazine.

Amazingly tasty this week are the rich San Marzano tomaotes. They are ideal for making sauces and soups and are just delicious in this traditional Tuscan recipe…

500g San Marzano tomatoes
2 garlic cloves
Pinch of crushed chillies
Handful of basil
1ltr beef stock
300g slightly stale bread
extra virgin olive oil

Heat some oil in a large saucepan or pot. Gently fry the garlic and some chillies, removing the garlic when golden brown.

Puree the tomatoes then add to the pot with some basil and cook for a couple of minutes. Then add the bread, thinly sliced. Mix. When  the bread has soaked up the sauce, add the hot stock. Season with salt and pepper.

Cook for 15 minutes adding more stock if necessary. Rest for an hour, then mix again to dissolve the bread. Serve hot, but not piping hot, with a drizzle of olive oil and garnish with fresh basil leaves.

Have your own favourite tomato recipe? Let us know! View our whole range of  fresh tomatoes online today.

Summer is the perfect time to enjoy the refreshing and seasonal flavour of cucumber.  It is of course fantastic in a jug of Pimm’s or in a smoked salmon sandwich, but try it as a sauce with cod and you will be blown away!

4 tbsp. chopped parsley
2 tbsp.  chopped chives
8 tbsp. flour
6 tbsp. milk
750g cod fillets
75g butter
2 tbsp. olive oil
2 cucumbers
25cl white wine
120g sour cream
salt and freshly ground black pepper

Rinse the fish and pat it dry. Then mix the herbs with the flour, salt and pepper on a big plate. Dip the fillets into a bowl of the milk, then roll them into the herby flour and put on the side.

Heat 50gr of butter and some oil in a large pan and fry the fish on a high heat. Rest it on some kitchen paper to absorb any excess oil then keep warm in the oven while you prepare the sauce.

Peel the cucumbers, cut them lengthways and scrape out the central seedy part. Cut in thick slices. Fry them in the remaining butter for 30 seconds, then add the wine and season with salt and pepper. Bring to the boil and cook for a few minutes. Remove from the heat and allow to cool down, then add the cream.

Arrange the fish on a serving plate and spoon over the sauce.

To celebrate the launch of Theo Randall’s “Pasta”, we are giving you the chance to win one of 10 exclusive signed copies! Click here for more information and to enter.

“This is one of my favourite books of the year, and a must-have for any pasta lover. Theo’s cooking is sublime” – Jamie Oliver.

“This restaurant served me the best meal I have eaten all year” – Jay Rayner, The Observer

We also have another exclusive recipe preview, from the ‘Tomato’ section of the book. It uses our deliciously sweet Datterini tomatoes. You can make this recipe with the very same tomatoes that Theo uses by ordering online with Natoora!

Pappardelle with Roasted Datterini Tomatoes, Taggiasche Olives and Basil

500g Datterini tomatoes
2 garlic cloves, finely sliced
75g Taggiasche olives, stoned
a small bunch of basil
3 tablespoons olive oil
250g fresh papparedelle (or dried egg pappardelle)
75g young pecorino cheese, grated
sea salt and freshly ground black pepper

Cut the tomatoes in half widthways and squeeze out the seeds. Put the tomatoes in a bowl and toss with the garlic, olives, half the basil, torn into small pieces, 2 tablespoons of the olive oil and some salt and pepper. Transfer to a roasting tin or an ovenproof dish and place in an oven preheated to 190C/Gas Mark 5. Roast for 20 minutes; the tomatoes will break up slightly but this is a good thing. Most importantly, their flavour will be concentrated. Remove from the oven and leave to stand for a few minutes.

Cook the pappardelle in a large pan of boiling salted water for 3-4 minutes, until al dente (or cook according to the packet instructions for dried pappardelle). Drain and add to the tomato mixture. Add the remaining tablespoon of olive oil, then rip up the remaining basil and add that too. Toss together until the pasta is coated in the tomato juices. Serve immediately, with the grated pecorino and some black pepper.

(Taken from Theo Randall, “Pasta“.)

Love Pasta?

You can buy fresh pasta online from the best pasta maker in London at Natoora. VIMA makes their pasta by hand, especially for your order and it is the same fresh pasta supplied to top London restaurants.

Or try making your own fresh pasta with our pasta dough kit.

Find more amazing pasta recipes in Theo’s new cookbook – you can win a signed copy if you enter our competition!

Celebrate the launch of Theo Randall’s “Pasta”

This month, Theo Randall launched his first cookbook, “Pasta“. Theo Randall was head chef at River Cafe for 10 years and now runs his own award-winning restaurant, Theo Randall at the Intercontinental. This friendly, accessible and stylish cookbook will prove will prove indispensable for all who love unfussy yet delicious food.

Simplicity and the quality of the ingredients are the keynotes to Theo’s cooking. Shop at natoora and you’ll be getting the same quality seasonal foods as supplied to Theo Randall both at home, and at his restaurant.

Thanks to our close friendship we Theo, we are able to provide this exclusive sneak preview of one of the mouthwatering recipes featured in Theo’s book…

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Spaghetti with Lobster, Fennel, Tomatoes and Zucchini

“Lobster is considered the king of shellfish but it can be disappointing when you buy it pre-cooked. In my experience, the best lobsters are the native Scottish ones or the Dorset Blue lobster, which is an almost electric blue before it is cooked. When I buy a lobster I always ask for some seaweed, which is put on top of the lobster in its polystyrene box. The seaweed tends to keep the lobster clam while it is stored in the fridge.”

1 600g lobster, cooked
2 small zucchini, cut into slices 5mm thick
1 fennel bulb, cut into slices 5mm thick
2 tablespoons olive oil
1 garlic clove, finely sliced
400g can of chopped tomatoes
1 tablespoon chopped flat-leaf parsley
400g spaghetti
sea salt and freshly ground black pepper

Put the lobster down with the tail flat on the board and, with a sharp, heavy knife, cut lengthwise through the middle of the tail to make 2 half tails. Pull off the head and claws. Crack the claws with a  heavy knife and remove the meat, then remove any meat from the head (the head and claws can be kept to make soup or stock). Cut each half tail into 3 pieces – leaving the tail in the shell in this way will add flavour to the sauce.

Cook the zucchini and fennel in a pan of boiling salted water until tender but not mushy, then drain and set aside.

Heat the olive oil in a saucepan, add the garlic and cook gently until soft. Add the tomatoes and cook slowly for 10 minutes. Add the lobster, zucchini, fennel and chopped parsley, season well and add a dash of good olive oil.

Cook the spaghetti in a large pan of boiling salted water until al dente, then drain. Add to the lobster sauce, toss well and cook gently for a couple of minutes. Serve with black pepper.

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Don’t forget, you can buy the same ingredients as used by Theo Randall at www.natoora.co.uk!

Watch this space for more exclusive previews of Theo Randall recipes.