Nigella Lawson's Gluten-Free Venetian Carrot Cake

Not all carrot cakes are created equal, especially where Nigella is concerned. This recipe, "originating from Venetian Jews, which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, is enriched with eggs and olive oil and studded with rum-soaked sultanas." As she admits, "it's not much to look at'"– a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. It's also gluten and lactose-free, for those who are sensitive to such things, but quite delicious in its own right. For a taller moister version, simply use a smaller 6-inch springform pan, cook it a little longer and the results are absolutely scrumptious.



Gluten-Free Venetian Carrot Cake 
Serves 8-10
Recipe courtesy of Nigella Lawson

Carrot cake:
3 tbsp pine nuts
2 medium carrots, about 8 oz
3 oz golden sultanas
2 1/4 fl oz rum
5 oz white granulated sugar
4 1/2 fl oz olive oil, plus extra for greasing
1 tsp vanilla extract
3 large eggs
9 oz ground almonds
1/2 tsp ground nutmeg, or to taste
1/2 lemon, finely grated zest and juice

Cream Cheese Frosting: 
8 oz cream cheese
3 cups icing sugar
1/2 tsp vanilla


Preheat the oven to 350°F. Line the base of a 9-inch round springform cake pan* with baking parchment and grease the sides with olive oil. Toast the pine nuts by browning in a dry frying pan, then set aside. Grate the carrots in a food processor or with a coarse grater, then wrap in a clean kitchen towel and wrap them, to soak up excess liquid, then set aside.

Put the golden sultanas in a small saucepan with the rum, bring to the boil, then turn down and simmer for 3 minutes. Whisk the sugar and oil until creamily and airily mixed, then add the vanilla extract and eggs and, when well whisked, fold in the ground almonds, nutmeg, grated carrots, golden sultanas with any rum that clings to them, and finally, the lemon zest and juice.

Scrape the mixture into the prepared cake tin and smooth the surface with a rubber spatula. The batter will be very shallow in the tin. Sprinkle the toasted pine nuts over the cake and put it into the oven for 30–40 minutes, or until the top is risen and golden and a skewer inserted into the centre comes out sticky but more or less clean. Remove from the oven and let the cake sit in its tin on a wire rack for 10 minutes, then un-spring and leave it on the rack to cool.

To make the frosting, beat the cream cheese in a standing mixer, until smooth, then add the sugar and vanilla, and mix until light and fluffy. To assemble the cake, place the carrot cake on a serving platter and spread with cream cheese frosting, and serve.


* NOTE: I used a 6-inch round springform pan for a taller cake and adjusted the baking time to 70 minutes, then turned off the oven and let the cake rest inside for another 10-15 minutes, so that the centre was cooked through.

Chilled Lobster with Lemon Dill Cream & Sliced Lemon

Fresh steamed lobster and a flavoured mayonnaise such as Lemon Dill Cream, and you have all the ingredients for a luscious and decadent lunch. Classic Lobster Salad usually combines the lobster meat with mayonnaise, fresh dill and lemon juice for a creamy combination typically served on a bed of lettuce, or spooned into a bun for a New England Lobster Roll. In this Chilled Lobster Salad, the classic ingredients are deconstructed, with the delicate sweetness of lobster taking centre stage. A dollop of mayonnaise, a sprig of fresh dill and a trio of lemon slices are nestled beside the lobster, for a redux version of the classic original. And instead of a bun — an elegant Martini glass. Served with a glass of chilled Rosé and a simple green salad, and you have an easy, healthy and delicious lobster-fest.

Chilled Lobster Salad

Serves 2

2 1-pound lobsters, cooked and shelled

1 lemon, sliced into wedges

Fresh dill, for garnish

Lemon Dill Cream: Makes 1 cup 

1 cup sour cream

1 lemon, juiced

2 tbsp fresh dill, chopped

1 teaspoon kosher salt

Whisk all ingredients together for the lemon dill cream in a small bowl. Refrigerate until ready to serve. Place the small pieces of lobster meat in the bottom of 2 decorative serving glasses, then artfully position the tail meat so that it folds over the rim. Place the remaining claw meat beside the tails, then spoon a dollop of flavoured mayonnaise or dill cream in the centre. Garnish with some lemon wedges and a sprig of dill and serve.

Hugh's Pear & Almond Cake: A Luscious Dessert

There is something very warm and comforting about the sweet buttery aroma of a home made cakey confection as it comes out from the oven. It's a seductive smell that's pretty hard to resist, so why bother? As Oscar Wilde said, "The only way to get rid of temptation is to yield to it!" And so we did, and made this delicious Pear and Almond Cake inspired by Hugh Fearnley-Whittingstall's recipe from his River Cottage Everyday Cookbook. The pears are gently sautéed in butter and sugar then added to a eggy batter of ground almonds and wholemeal flour, poured into a buttered springform tin, then baked for about 40 minutes. The combination of pears and almonds bring a luscious texture to this moist and sticky, but not too sweet, for an absolutely pear-fect pud! 

Hugh's Pear and Almond Cake
Serves 6-8 

10 tbsp unsalted butter, softened
1/2 cup caster sugar
2 medium eggs
5 tbsp wholemeal flour with 1 tsp baking powder + pinch of salt
5 tbsp ground almonds
1/4 tsp cinnamon
For the caramelized pears: 
3 Bosc pears, reasonably firm, but not rock hard
2 tbsp unsalted butter
1 tbsp granulated sugar

Preheat oven to 325°F. Grease a springform cake tin and line the base with baking parchment. Peel, core and quarter the pears. Melt the butter in a frying pan big enough to take all the pear pieces, over a medium high heat. When it’s bubbling, add the sugar and stir gently until it has dissolved into the butter. Add the pears and cook gently, turning once or twice, until they have softened and are starting to get a lovely golden colour, about 10-15 minutes. Set aside to cool.

Now for the cakey bit. In a mixing bowl, beat the softened butter with the caster sugar until pale and fluffy. Beat in one egg at a time, adding a spoonful of the flour with each to stop the mix curdling. Combine the remaining flour, the ground almonds and the cinnamon, and fold into the mixture. Scrape into the prepared tin. Arrange the pears on top and pour on any buttery juices left in the pan. Set the pan on a baking sheet to catch any drives and bake for about 40-50 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand the cake in its tin on a wire rack to cool for a few minutes, then release the tin. Serve the cake warm with clotted or whipped cream – or cold. "This recipe is cakewalk. Lovely sticky and exciting. Pear-fect."

Lamb Chops with Mint & Roast Potatoes on Arugula

 

Who can resist a lovely fresh, lean and tender New Zealand rack of lamb, simply seasoned and roasted or pan fried with a handful of roast potatoes and a bright green salad? Quick, easy, healthy and delicious. Inspired by a recipe from Nigella's most recent cookbook Nigellissima that I picked up at her book launch when she was last in Toronto, I knew I should give it a try. And I'm glad I did. As she says, "If you put your halved baby potatoes on to steam before you get started on the lamb chops, you can fairly effortlessly rely on a proper meat-and-potato supper in around 20 minutes. Steaming the potatoes is, for me, an important stipulation: a steamed spud is a sweet spud; more than that, cooked this way, rather than by boiling, the potatoes are dry when done, which makes them easy to fry to crisp bronzedness". Bronzedness? I don't know if that's a word, but it's certainly a fabulous recipe, and one that I will definitely be making again, if not for the spuds alone!

Nigella's Italian-inspired cookbook, Nigellissima

Lamb Chops with Mint, Chilli & Roast New Potatoes on Arugula
Serves 2
Recipe adapted from Nigella Lawson - Nigellissima

1 lb baby new potatoes, washed and halved but not peeled
3 tbsp olive oil
1/2 tsp crushed red pepper flakes
1 tsp dried mint
1/2 tsp celery salt
1 rack of lamb, cut into single chops
3 1/2 oz wild arugula
1 tsp Maldon sea salt flakes & black pepper
Shaved parmigiano, for garnish


Put the halved new potatoes on to steam. Place the lamb chops in a dish that will fit them all in a single layer and drizzle with olive oil and sprinkle with red pepper flakes, mint and celery salt. Turn until well coated, and leave to marinate for 10 minutes. 

Heat a large heavy non-stick frying pan that will fit the chops in one layer, and cook on medium heat for 2 to 3 minutes, depending on the size of the rack. While the chops cook, check that the potatoes are tender, which they should be by now, in which case, turn the heat off under the steamer. Turn the chops with tongs and cook a further 2-3 minutes. 

Arrange the arugula on a large platter and when lamb is done, but still juicily pink, arrange on top of the greens. Meanwhile, tip the steamed potatoes into the pan and fry for 3-4 minutes, then turn them over and fry for another 3 minutes, shaking the pan every now and again to make them tumble and turn in the hot, spiced fat. Using a slotted spatula, transfer potatoes to the platter and season with a flurry of Maldon salt and some shaved parmigiano.

Moroccan Beef Kefta with Tahini & Pomegranate

Kefta is traditionally a savoury meat mixture, often of beef or lamb, mixed with fragrant spices of cumin, paprika, and even a bit of cinnamon for some warmth. There are hundreds of varieties of meatballs – kofta in Arabic and ktsitsot in Hebrew – each with its own unique heritage and specific preparation. They can form into round meatballs, flat patties, thin fingers or more commonly into torpedo-shaped kebabs that are perfect for wrapping up inside of a pita or serving with any kind of warm flatbread. In this Moroccan-inspired version, the ground beef is seasoned with a combination of spices, finely chopped onion and fresh herbs. Although some recipes suggest adding breadcrumbs or eggs to bind the mixture, it's not wholly traditional. Chilled for an hour or so before cooking, the kofta can be grilled outdoors for 10-15 minutes over medium heat until just they're cooked through and beautifully golden brown, or sautéed in a frying pan on cooler evenings. Served with flatbread or with quinoa, couscous or crunchy cucumber and tomato salad plus a heaping bowl of tzatziki or cumin-yogurt sauce, Kefta are healthy, delicious and absolutely bursting with flavour.

Moroccan Grilled Beef Kefta with Tahini Sauce & Pomegranate
Serves 4

2 lb ground minced lamb and beef
1 cup loosely packed chopped cilantro
1 tbsp chopped fresh mint
1 tbsp sweet paprika
2 tsp ground cumin
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1 tbsp salt
1 cup finely chopped onion
3 garlic cloves, minced
1 tbsp Harissa paste
1/3 cup pine nuts

Tahini Sauce:
2/3 cup light tahini paste
3 tbsp lemon juice
1 medium clove of garlic, crushed
1/4 tsp salt

Garnish:
2 tbsp unsalted butter or ghee - optional
1 cup pomegranate seeds 
1 tbsp each of cilantro and pine nuts

Put all the kefta ingredients in a bowl and using your hands, mix everything together well. Shape into long, torpedo-like fingers, about 3-inches long and about 2 1/4 oz each, making sure to press the mixture together to ensure the kofta are tight and keep their shape. Arrange on a plate, cover with cling film and chill until you're ready to cook them, up to one day ahead.

For the sauce, whisk together the tahini paste, lemon juice, minced garlic, 1/4 teaspoon of salt and 1/2 cup of water in a medium sized bowl. The sauce should be a bit runnier than honey, so add one or two tablespoons of extra water if needed, then cover and set aside.

To barbecue outdoors, preheat the grill to medium and cook the kefta for about 12-15 minutes, or until nicely browned all over but still lovely and juicy on the inside. If you like your meat more well done, continue cooking on the grill until your preferred level of doneness. 

To cook indoors, preheat oven to 425°F. Heat 2 tablespoons of sunflower oil in a large non stick frying-pan and sear the kefta in batches over high heat, making sure they're not bunched together. Sear them on all sides until golden brown, about 6-10 minutes for each batch for medium-rare. For medium or well-done, place the kefta on a baking tray and cook in the oven for another 2-4 minutes.

To finish, melt the ghee in a small saucepan and allow to brown a little, taking care that it doesn’t burn. Spoon the butter over the kofta as soon as they come out of the oven, or baste on the grill as the kefta are cooking. 

To serve, arrange the kefta on warm platter and drizzle with some of the Tahini Sauce, a sprinkle of fresh pomegranate seeds and garnish with extra cilantro and pine nuts. Serve while hot with any remaining sauce on the side.

Quinoa Salad with Chickpeas & Vegetables

Light, crunchy and slightly sweet with the addition of honey and dried cranberries in the broth as the quinoa cooks, this colourful Moroccan Quinoa Salad is the perfect side dish for a hot summer lunch or outdoor dinner. Tossed with a medley of diced vegetables, dried fruits, fresh herbs and exotic mixture of fragrant spices, the salad is entirely gluten-free for a low carb contribution to a healthy and delicious summer meal.


Quinoa Salad with Chickpeas and Vegetables
Serves 6

1 cup uncooked quinoa, rinsed in cold water
2 cups chicken broth
1/4 cup dried cranberries or raisins
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp honey
1/2 tsp salt
1 cup canned chickpeas, drained and rinsed
1/2 cup each finely chopped red bell pepper
1/2 cup grated carrots 
1/2 cup seeded and diced English cucumber 
1/3 cup chopped green onions
2 tbsp olive oil
Juice of one lemon
2 tbsp chopped fresh mint leaves
1/4 tsp freshly ground black pepper

Combine the quinoa, chicken broth, raisins, curry, cumin, coriander, honey and salt in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer for about 15 to 20 minutes or until the quinoa has absorbed all of the liquid. Remove from the heat and let stand covered for 10 minutes, then fluff with a fork and allow to cool completely. After the quinoa has cooled, combine with all of the remaining ingredients in a large bowl and refrigerate at least an hour before serving.

Spaghetti Aglio, Olio, Peperoncino e Guanciale

Five Simple ingredients. One great supper. Aglio e Olio many claim, is the simplest pasta sauce in the entire Italian culinary canon. You don't even need cheese — in fact, some would argue cheese isn't a welcome addition. If you have spaghetti, garlic, salt, and oil, you can make this pasta right now. But as with all simple dishes, using the highest-quality ingredients is crucial to achieving the best flavour, and this late-night Roman staple is astonishingly full-flavoured. Inspired by the delicious Tagliatelle Aglio e Olio we once enjoyed at Osteria Acquacheta in Montepulciano, my husband created this modified version using Guanciale di Norcia that we had brought back from a recent trip to Umbria last year. A delicacy of central Italy, guanciale looks like bacon but has a richer flavour, and provides the perfect foil for this simple and supremely comforting iconic pasta dish.

Spaghetti with Garlic, Olive Oil, Crushed Red Chilis & Guanciale

Serves 4

1 lb spaghetti

4 tbsp of olive oil

6 garlic cloves, peeled and slivered

1 tsp hot chili flakes

1/4 cup finely diced guanciale

1 cup grated pecorino, for garnish

In a large pot of boiling, salted water, cook the pasta until al dente. Meanwhile, in a large skillet, heat the olive oil over low. Add the garlic and cook, stirring, until lightly browned, about 3 minutes. Stir in the guanicale and chiles, and cook until fragrant, about 1-2 minutes. Drain the pasta, reserving 1/4 cup of the cooking water, and add to the skillet with the other ingredients and toss well to combine. Serve in warmed pasta bowls and garnish with grated pecorino if desired.  

Pan Seared Tilefish with Asparagus & Mushroooms

Few fish in the ocean are as delectable as fresh tilefish. Often called 'Poor Man’s Lobster,' tilefish is lean, mild and mouth-wateringly delicious. One of the best techniques for cooking firm white fleshed fish is pan-searing. Cooked for exactly the right amount of time, searing locks in moisture and flavour, and as the flesh turns opaque and starts to flake, it's done. Tilefish doesn't fall apart like some other white fish and stays exceptionally firm and moist, with the skin crisping up beautifully in the hot pan. Grouper, halibut, sea bass or black cod would make good substitutes if you can't find tilefish, but it's is an exceptionally rich and voluptuous fish, and well worth the search.



Pan Seared Tilefish with Asparagus & Wild Mushrooms
Serves 2

2 6 oz fresh tilefish fillets, scaled with skin on 
4 small new potatoes, boiled and cut in half
1/2 lb asparagus, trimmed and sliced diagonally into 2-inch pieces
1 cup shiitake mushrooms, cleaned and thinly sliced
1 cup cremini mushrooms, cleaned and thinly sliced
2 small yellow onions, peeled and julienned
3 tbsp olive oil
5 tbsp butter 
1/2 cup chicken stock
1 bunch chives, chopped


Heat one tablespoon of olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook for one minute, stirring constantly. Stir in one tablespoon of butter, reduce the heat to low and cook until the mushrooms are lightly browned and the pan is dry, about 5 minutes. Season with salt and pepper, transfer to a medium saucepan and set on low heat to keep warm.

Melt 2 tablespoons of butter in the frying pan, then add the onions and cook over medium-low heat, stirring a few times until lightly browned for about 8 minutes. Season lightly with salt and pepper then add to the mushrooms. In the same skillet, quickly sauté the asparagus spears over high heat for two minutes.  Then add to the mushrooms with the new potatoes together with the chicken stock. Simmer for 3-5 minutes, or until the vegetables are warmed through, seasoning with salt and pepper.

Heat 2 tablespoons of olive oil in the same frying pan over medium-high heat. Season the tilefish fillets with salt and pepper and sear, skin side down, until the skin is browned and crisp, about 3 minutes. Turn the fillets over, and cook another minute until the fish is just cooked through.

Stir in half of the chopped chives into the vegetables and stir to combine.To serve, divide the vegetable mixture among 2 pre-warmed plates and set a tilefish fillet on top. Garnish with the remaining chives and serve at once.

Grilled Quail with Smokey BBQ Sauce & Sambal Oelek

These tiny little birds have lots of flavour for their diminutive size. Marinated in a robust Smokey BBQ Sauce spiked with generous spoonfuls of Sambal Oelek, a hot chili-based sauce which is popular throughout the Indonesia, this recipe for Grilled Quail is an ideal appetizer for a summer cocktail party, Javanese-inspired Tiki party or satisfying al fresco dinner. Served spatchcocked or butterflied, by removing the backbone so the quail can be opened up and grilled flat, they can also be split in half for smaller appetizer-friendly portions. 



Grilled Quail with Smokey BBQ Sauce & Sambal Oelek
Serves 2-3 as entrée/8-10 as appetizer

6 quail
1/2 cup Diana Gourmet Western Smokehouse BBQ Sauce
2 tbsp Sambal Oelek
Kosher salt and fresh black pepper, to taste


Using poultry scissors or a sharp knife, butterfly the quail by cutting down the backbone so that the birds open up like a book. Rinse the quail under cold water to remove any impurities, then dry with paper towel. Place the whole quail in a glass flat bottomed dish, or cut them in half for appetizer portions,  and coat with the BBQ sauce and Sambal Oelek, using your hands to massage the marinade all over. Season with salt and pepper to taste, then cover with cling film and chill until needed. The quail can be prepared up to a day in advance, but an hour at the very least. 

When ready to cook them, preheat an outdoor grill to medium-high then place the quail skin side down and cook about 15-20 minutes, turning once, until the quail is cooked through and has become golden brown and lightly charred. Arrange on a large platter and serve warm or at room temperature.

Guy's Spaghetti Bolognese with Beef & Mushrooms

One of the ultimate comfort foods, Spaghetti Bolognese is like an old reliable friend who shows up just when you need a big hug. Bolognese sauce, known as Ragù alla Bolognese in Italy, is a meat-based sauce originating from Bologna that is customarily served with tagliatelle or other flat pasta such as pappardelle or fettuccine. Genuine Italian ragù is a slowly cooked sauce that characteristically includes a soffritto of onion, celery and carrot, minced or finely chopped beef, pancetta and red wine. A small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a rich thick sauce. Outside of Italy, "Spag-Bol" as my husband calls it, consists of a meat sauce served on a bed of spaghetti topped with a sprinkling of grated Parmigiana cheese — maybe even with a loaf of warm garlic bread — and although it bears little resemblance to the traditional Italian ragù, few could argue that it isn't molto delizioso, especially with a loaf of Guy's Garlic Ciabatta on the side.

Guy's Spaghetti Bolognese with Beef & Mushrooms 

Serves 6

1/2 lb cremini mushrooms, cleaned, trimmed and thinly sliced

2 tbsp butter

2 tbsp olive oli

1 1/2 lb lean ground beef

3 cups homemade tomato sauce, or good quality store-bought

3 tbsp tomato paste

1 cup red wine

Kosher salt and fresh ground pepper, to taste

1 lb spaghetti

1 cup coarsely grated Parmigiano-Reggiano or Pecorino 

1 bunch parsley, chopped for garnish

In a large frying pan, melt the butter on medium-high heat and when it starts to sizzle, add the mushrooms and sauté until soft, about 3 minutes, then set aside. Pour a few tablespoons of olive oil in a large saucepan set on medium-high and add the ground beef, stirring frequently until the meat is no longer pink and is cooked through, about 8 minutes. Add the tomato sauce and tomato paste, and stir thoroughly to combine. Turn the heat down to low, and add the mushrooms plus their liquid into the bolognese, then pour in the red wine and continue stirring until the mixture is the desired consistency. For a looser sauce, add some water or beef stock as necessary. Cover the sauce and continue cooking on low heat to meld the flavours, about another 30-60 minutes.

Set a large pot of water to boil over high heat, and when it comes to a rolling boil, add the pasta and cook according to the manufacturers instructions. When al dente or to taste, drain in a colander then return to the pot and combine with just enough bolognese sauce just to coat the noodles. To serve, arrange the semi-dressed pasta in warmed dinner bowls and top with a mound of additional sauce, as desired. Sprinkle some grated cheese on top and a garnish of chopped parsley and serve immediately, with additional parmigiana on the side for those who wish a little more.

Strangozzi Marinara with Prawns and Monkfish

Seafood pasta is one of the basics of Italian gastronomy, and can vary from region to region: Spaghetti Vongole from Naples, Spaghetti al Nero di Sepia from Venice, Pasta con Le Cozze e Patelle from Positano and Pasta con Polpa di Ricci from Puglia. The only culinary credo is using the freshest fish and seafood. Often called the "poor man's lobster", monkfish is also a succulent addition to any seafood pasta. Served with sweet plump prawns and a homemade marinara sauce spiked with a little Pernod, the flavours are a rich and delicious tribute to Neptune's bounty, especially served on a tangled bed of Umbrian strangozzi. Slightly thicker than spaghetti, strangozzi is derived from the verb strangolare which means 'to strangle' in Italian. Legend has it that this was the pasta served to the parish priests when they dined at the homes of the parishioners. They would serve the priests large quantities of strangozzi to strangle their appetite, but then there are several variations of this legend, some a little more macabre! 



Strangozzi di Pescatrice e Gamberi
Serves 2

1 monkfish tail, cut into 1-inch medallions then cut in half
12-18 prawns, cleaned, deveined and shelled
2 tbsp olive oil
Kosher salt and black pepper
1 cup red wine
1 tbsp Pernod
3 tbsp chopped parsley 
1 lb Strangozzi or Spaghettoni

Marinara Sauce:
1 tbsp good olive oil
1 cup chopped yellow onion
2 tsp minced garlic
1/2 cup good red wine, such as Chianti
1 tbsp Pernod
1 28 oz can San Marzano tomatoes, chopped
1 tbsp chopped fresh flat-leaf Italian parsley
1 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper


Heat the olive oil in a large frying pan. Add the onion and sauté over medium heat until translucent, about 5 to 10 minutes. Add the garlic and cook for another minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, pepper and a dash of Pernod, then cover and simmer on the lowest heat for 15 minutes. Keep warm on low heat until needed.

Season with monkfish and prawns with salt and fresh ground black pepper to taste, and set a pot of water over high heat and bring to the boil. Pour some olive oil in a sauté pan with tall sides over medium heat and once warm, add the monkfish and cook for 4-5 minutes, stirring frequently, until they become opaque and partially cooked through, then add the prawns and cook for 3-4 minutes. Spoon about a cup of the marinara sauce into the seafood and turn to coat. Turn the heat to low and splash in a little Pernod and half of the chopped parsley to taste, stirring well. 

When ready, add the pasta to the boiling water and cook al dente, or according to the package instructions. Using tongs, transfer the cooked pasta to the seafood and top with the remaining Marinara sauce, and stir well to combine. Serve in warmed bowls with a garnish of fresh parsley.  

Pan-Seared Sea Bass & Butternut Squash Fregola

 

Despite its appearance, fregola is not a grain, but an ancient form of pasta from Sardinia, where it's been popular since Ligurian navigators imported it from North Africa during the Middle Ages. The durum semolina pasta takes the form of tiny balls, traditionally formed by hand then dried and toasted to impart a nutty, wheaty flavour. Similar to Israeli couscous, 'Fregola Sarda' is more coarse and rough, making it delightfully flavourful and slightly chewy where couscous is light and fine. And unlike barley, rice or lentils, fregula cooks quickly and can be prepared in less than 10 minutes. Combined with a fragrant Chermoula-inspired gremolata of roasted cumin seeds, garlic, cilantro, parsley, lemon zest, smoked cayenne, paprika and olive oil, the mixture is added to caramelized butternut squash for a dramatic medley of colour, texture and flavour. Served with  pan-seared Sea Bass filets and garnished with fresh baby sprouts, this is a healthy and delicious dish anytime of the year.

Pan-Seared Sea Bass with Fregola, Butternut Squash & Pine Nuts
Serves 6

6 Sea Bass filets, about 5 oz each with skin on

1 medium butternut squash, peeled, halved and seeded
1 lb fregola sarda or Israeli couscous
2 tablespoons cumin seeds
2 medium cloves garlic
3 cups roughly chopped fresh cilantro
1 cup roughly chopped fresh parsley
1 teaspoon hot paprika
2 teaspoons smoked paprika
1/2 teaspoon cayenne
Juice and zest of 2 lemons
1 cup toasted pine nuts
Extra-virgin olive oil
Sea salt to taste
Purple radish sprouts, or similar, for garnish

Preheat the oven to 475°F. Bring a large pot of salted water to a boil. Cut the squash into a rough 3/4-inch dice and transfer to a parchment lined baking sheet. Toss with about 2 tablespoons olive oil, a generous pinch of sea salt and roast for 20-25 minutes or until tender and caramelized. Remove from the oven and allow to cool slightly. 

Cook the fregola in boiling water for 10-11 minutes, or until al dente. Drain and return to the pot, then set aside and keep warm. Meanwhile, in a small sauté pan over medium heat, toast the cumin seeds for a minute or two, or until they start to make a popping sound, then transfer to a food processor. Add the garlic, a big pinch of sea salt and chopped herbs in batches, and pulse until a chunky paste forms. Add the paprika, cayenne, the zest of 1 lemon, and 4 tablespoons olive oil, and stir to combine then set aside. 

To the pot with the fregola, add the butternut squash, the juice of 2 lemons, the charmoula, and the toasted nuts. With a wooden spoon, toss gently to combine, being careful not to mash the squash, then cover and keep warm.

Season the fish with a little salt and pepper. Heat a large frying pan until very hot, then add 2 tablespoons of oil. Lay the fish fillets in the pan, skin-side down. Reduce the heat to medium, and leave the fish to cook for 3-4 minutes, undisturbed, until the flesh has cooked two-thirds of the way up and the skin is crisp and brown. Using a spatula, flip the fillets over, and cook the flesh side for about 2 minutes until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.

To serve, spoon a small mound of fregola into the middle of 6 pre-warmed dinner plates and top each with a sea bass filet, skin-side up, and garnish with purple radish sprouts.

Orecchiette with Broccoli, Italian Sausage & Chives

A traditional dish from Italy's Puglia region, orecchiette, which means 'little ears,' Orecchiette con la Cima di Rapa e Salsiccia is often made with robust rapini and fresh Italian sausage, however this Italian-inspired recipe by Emeril Lagasse features small florets of fresh broccoli which are quickly blanched in the boiling pasta water used for cooking the orecchiette, and removed while it is still crisp-tender. A wonderfully flavoured garlic, lemon and anchovy olive oil sauce is whisked together while the pasta is cooking and added to the sautéed sausage and pasta, along with a cup of pasta water, for a light and easy pasta that is soul satisfyingly delicious. 



Orecchiette with Broccoli and Sweet Italian Sausage
Serves 4

1 lb orrechiette pasta
1 head broccoli, cut into florets
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tbsp finely grated lemon zest, plus 2 tbsp lemon juice
4 anchovy fillets, minced
1 lb sweet Italian sausage, casings removed
1/4 cup white wine
Coarse salt and ground pepper
Parmesan or Pecorino, freshly grated, for serving
1 bunch chopped chives, for garnish


In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup of pasta water, then drain the pasta and broccoli.

Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Add the sausage to the pot and cook over medium-high, breaking up the meat with a wooden spoon, until browned and cooked through, about 6 to 8 minutes, adding some white wine to prevent the sausage from sticking if necessary. Remove from the heat, return the pasta and broccoli to the pot with the cooked sausage, and add the oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats the pasta nicely. Serve sprinkled with freshly grated Parmesan or Pecorino and a flurry of chopped chives.