Shortcut sausage meatballs
Shortcut sausage meatballs | Instead of making up a meatball mixture with minced meat or meats, parmesan, garlic and egg, I simply squeeze the stuffing out of about half a kilo of Italian sausages and roll it into cherry tomato-sized balls. This dish is perfect for cooking in advance and freezing. Leave to cool, then divide into portions and pour into containers. Place in the freezer and you will always have tasty meatballs on standby.
Chicken baked in yoghurt, kefalotiri and dill
Chicken baked in yoghurt, kefalotiri and dill | There are many versions of this easy, home-style Greek dish. Some cooks use sheep’s milk yoghurt so substitute that if you like. If you can’t get kefalotiri (a hard, pungent Greek cheese), pecorino or parmesan make a wholly acceptable alternative.
Carpaccio | This is a modern rendition of a classic Italian dish. A friend gave the recipe to Guy’s family in the 1960s and it has evolved from there. The dish depends on the purity of the produce – really great, fresh beef, beaten out very thinly, and really good olive oil – and on keeping it simple. Guy adds radicchio and parmesan.
Eggplant parmigiana (melanzane alla parmigiana)
Eggplant parmigiana (melanzane alla parmigiana) | It is one of Italy’s most famous dishes, yet its origins remain in dispute. The name of this cheesy eggplant bake infers that it is cooked "Parma-style" and therefore hails from the Emilia-Romagna region in the north. "Alla parmigiana" also refers to Parma’s most famous cheese, parmesan, which is frequently included. However, the recipe is just as often dubbed a southern creation due to its abundant use of eggplant.
Lemon and thyme chicken schnitzel with cabbage, mint and Parmesan slaw | Chicken schnitzel can now be a regular feature in the mid-week meal plan with this light and healthy version. Baked rather than fried, and with no mention of mayo, the iconic Aussie dish can now be enjoyed without the calorie or cholesterol concerns.
Carpaccio of fallow deer with rocket, pear, fig and parmesan salad
Carpaccio of fallow deer with rocket, pear, fig and parmesan salad | Jeremy’s take on venison carpaccio leaves the meat raw inside, giving it a tender texture. This version of carpaccio is complimented by a fresh, simple salad. "Carpaccio is always an interesting dish to match wine with. On the one hand, you have the rich, meaty character, but, on the other, you have the delicacy of paper thin slices and the accompaniments. I think rosé is a pretty versatile option, but it’s perhaps a bit…
Soft polenta, fried eggs, sage, capers and parmesan
Soft polenta, fried eggs, sage, capers and parmesan | A rich, indulgent dish that combines creamy polenta with crispy egg whites and runny yolks. There’s also a crisp salty touch from the capers, a hint of herbaceousness from the sage, and plenty of cheese to keep you entertained. With a slight cooking time adjustment, you could substitute any type of egg in this recipe – duck would make it stupidly rich and quail would make it cute.
Snails in beurre noisette on parmesan polenta
Snails in beurre noisette on parmesan polenta | Polenta is a fantastic pantry staple as it is quite easy to prepare. In this Italian dish the polenta is served with snails cooked in beurre noisette, literally "hazelnut butter". The butter is cooked until golden brown and nutty in fragrance, then lemon juice and rind are added making a delicious pan sauce for the dish.
Asparagus tart with walnuts and parmesan
Asparagus tart with walnuts and parmesan | I blame Delancey for planting the seed that sprouted this tart. On one of our regular visits, I ordered a dish consisting of asparagus that was perfectly charred in their wood-burning oven, walnut cream, and slender shavings of parmesan. It was a rare moment in which I was cursing the fact that my children eat their vegetables; I wanted them to leave their asparagus for me. Anyway, with the addition of a simply dressed salad, this tart makes for a…
Braised fennel with butter and parmesan
Braised fennel with butter and parmesan | This is a fabulous fennel recipe – it’s great with roast lamb or can be eaten as a vegetarian dish on its own.
Gluten-free Parmesan crackers
Gluten-free Parmesan crackers | These more-ish crackers pack a punch when it comes to flavour, and you'd never guess they were gluten-free. Serve on their own or with a soft fresh cheese, such as a goat’s curd or ricotta.
Brussels sprouts gratin with bacon, cream and almonds
Brussels sprouts gratin with bacon, cream and almonds | You won't hear any protests at this sprouts dish - almonds, double cream, bacon and parmesan make for a luscious accompaniment for traditional turkey.
Hanukkah poutine | Traditional poutine is a Canadian specialty of French fries and cheese curds smothered in gravy. Kosher poutine is a bit of a challenge, but fear not as I have mastered the art with shredded fresh mozzarella to replace the curds and a parmesan ‘gravy’. This is a great dish for Hannukah, as dairy is customarily eaten on Chanukah to remember the bravery of Yehudit. Note: you may need to take a nap afterwards!
Braised lentils with cime di rapa
Braised lentils with cime di rapa | I love lentils despite their sometimes bad reputation as being mildly boring, soggy and a little bit health-foody. Cooked properly they are a tasty little treat. This recipe is very versatile as it works well with roasted fish and any number of meats prepared any which way. Also delicious to eat in a bowl on its own with perhaps a fried egg, some parmesan and a little extra butter.
Stuffed sardines (sarde alla beccafico)
Stuffed sardines (sarde alla beccafico) | This is a dish of butterflied sardines sandwiched with a breadcrumb, parsley and parmesan stuffing. The plump stuffed fish with their tails sticking out are said to resemble the beccafico, a little bird found in Italy that loves to eat figs (fico).
Tea-time mackerel | This is basically a posh cheese on toast - made with smoked fish, silky cream and parmesan. The fresh horseradish gives a lovely kick. Leave out or add a sprinkling of chillies instead – as always it’s up to you!