This porcini ragu has all the intensity of a meat ragu that has simmered for hours.SuppliedPorcini ragu
I'm not sure if you're allowed to call a sauce that doesn't contain meat,doesn't start with a soffritto,and that only cooks for 10 minutes a ragu,and yet because of the concentrated flavour of the dried porcini,this has all the intensity of a meat ragu that has simmered for hours. This recipe is inspired by two of my favourite dishes at Ristorante Pizzeria Acone near where I grew up in Tuscany – penne all'Aconese and tagliatelle alla Beppa.
Ixta Belfrage's new cookbook.Supplied Vegan optionYou can easily make this vegan by using plant-based cheese and cream.
NotesIt's always good to have all your prep done before you start cooking,but it's especially important with this recipe,as things happen rather quickly. Make sure you have your porcini soaked and finely chopped,garlic and parsley finely chopped,and your parmesan finely grated before you turn the heat on.
Photo:SuppliedChicken,pineapple and'nduja bake
I love the combination of sweet and savoury,and there is no greater union than that of pork and pineapple. The pork here comes in the form of'nduja,a spreadable chilli-spiked sausage from Calabria. Add chicken,pineapple,chipotle and tangerine to the mix and you've got yourself a party.
- Preheat the oven to 180C fan-forced (200C conventional).
- Put all the ingredients for the paste into a large bowl and mix together. Add the chicken,garlic and three-quarters of the sliced onion and mix well so everything is coated evenly. Tip the onions and garlic into a 28cm ovenproof cast-iron frypan or similar-sized baking dish and spread out. Place the chicken thighs on top,skin side up and spaced apart.
- Cut the pineapple into 4 rounds,then cut each round into quarters,removing the hard core (you should have about 300g). Add the pineapple to the bowl with the remnants of the paste,mix to coat with whatever's left there,then arrange the pineapple around the chicken.
- Pour the tangerine juice around the chicken (don't get the skin wet),then bake for 20 minutes. Remove from the oven and pour the stock or water into the pan around the chicken (again,don't get the skin wet). Return to the oven for another 20-25 minutes,or until the chicken is cooked through and the skin is browned and crispy. If you have a blowtorch,use it to char the pineapple a little.
- Drizzle the cream into the sauce. Toss the coriander and the remaining sliced onions together with a tiny bit of oil and salt and arrange on top. Serve from the pan,with the lime wedges alongside.
Serves 4
Get aheadMarinate the chicken in the'nduja and chipotle paste up to 2 days ahead,but don't mix in the onion and garlic until you're ready to bake.
NotesI use tangerines over oranges as they have a more complex floral flavour,but feel free to use oranges if that's easier (use fresh fruit,though,not juice from a bottle or carton). If your tangerines/oranges aren't particularly sweet,you may want to add some maple syrup or honey – do this when you add the stock or water.
Photo:SuppliedWhipped yoghurt with roasted strawberries and peanut fudge sauce
The lime-roasted strawberries and peanut fudge sauce are essentially a refined combination of peanut butter and jelly,and boy do they sing together! Here I serve them with a simple whipped yoghurt,but you could serve with plain yoghurt or shop-bought ice-cream.
INGREDIENTS
Roasted strawberries
- 300g frozen strawberries,defrosted (frozen strawberries will produce a redder syrup,but you can use fresh strawberries – stalks removed and roughly chopped – just make sure they're extra ripe)
- 50g caster sugar
- ½ lime
- 2 cinnamon sticks,roughly broken
- Preheat the oven to 200C fan-forced (220C conventional).
- For the roasted strawberries,place all the ingredients in an ovenproof dish just big enough to fit the strawberries in a single layer. They should be snug,but not piled on top of each other. Bake for 20 minutes,stirring halfway. Set aside to cool.
- Place the mascarpone,yoghurt,vanilla paste and maple syrup in a large bowl and whisk together until completely smooth. Keep the bowl in the fridge until ready to serve.
- For the fudge sauce,whisk all the ingredients together in a small bowl until smooth. You may need to add more water or maple syrup,depending on the thickness of your peanut butter. You're looking for a smooth,thick but pourable consistency.
- In individual glasses,layer the chilled yoghurt with the warm strawberries and the fudge sauce and serve.
Serves 4
Make aheadThe fudge sauce and strawberries will keep for 3 days refrigerated.
These recipes are an edited extract ofMezclaby Ixta Belfrage,published by Penguin Random House Australia,RRP $55.Buy now