Patz's Pantry

I must admit this is not my recipe, I was in desperate need of inspiration due to there being next to nothing in the fridge (a very sorry sight). So I turned to Google for help and typed in various combinations of the ingredients I had in the fridge and BINGO this fabulous one came up on La Cucina Italiana Magazine !! Ingredients: (Serves Six)  400g Speck, sliced thinly 1/2 Large Savoy Cabbage, sliced thinly 6 Eggs 50g Parmesan, grated 150ml Milk Salt & Pepper Extra Virgin Olive Oil Preheat oven 200C Roast the cabbage in a large non-stick baking tray for 10mins with a drizzle of olive oil, stirring occasionally. Roughly chop 110g of speck and add to the cabbage and cook for a further 5mins. In a large bowl beat the eggs, cheese, milk and season with salt and pepper. Add the cabbage and speck to the egg mixture and mix well. Carefully line bottom of the baking tray with the remaining slices of speck then add the content of the bowl too, spread evenly.

I am always very disappointed when I order fishcakes, they are usually packed with copious amounts of potato with an absolute minimum of the primary ingredient. So, guess what...? This recipe contains ZERO potato and all the omega goodness of our fishy friend! Ingredients: (Serves Three) 400g Salmon Fillets, skinless and chopped 2tsp Baby Capers 1tsp Ground Ginger 1tbsp Dill Zest 1 Lime Salt & Pepper 1 Egg, lightly beaten Extra Virgin Olive Oil Place the chopped salmon in a bowl with the capers, ginger, lime zest, dill and the lightly beaten egg, mix well. Season with salt and pepper. Shape the salmon mixture into six patties Heat 1tbsp of oil in a pan and gently cook the patties for 4mins each side until lovely and brown. When ready cover with a lid and leave to rest for 4-5mins. Serve with my Homemade Chips , mayo and lime wedges.    Liked It? Tried It? Tweaked It? Let me know! Patz x

I love a dish that is baked in the oven and find that it makes time for other culinary tasks like... getting on with dessert of course! The teriyaki sauce recipe is actually by Brian Turner from the programme Ready Steady Cook, it's the best one I have found to date. Ingredients: (Serves Four) 2tsp Tabasco Sauce 4tbsp Clear Honey 4tbsp Sesame Oil 4tbsp Soy Sauce 4 Chicken thighs Take the Tabasco, honey, sesame oil, and soy sauce and mix well in a cup to make your teriyaki marinade. Put the chicken in a small baking dish and pour 1/2 of the teriyaki sauce over the chicken coating each piece well. Cover and leave to marinate from a minimum of 30mins. Preheat oven 200C Uncover the chicken and bake in the oven for approx. 30-35mins until the chicken is cooked through, 10mins into the baking add the rest of the teriyake sauce. Remove the chicken from the baking tray and transfer the sauce into a small pan and rapidly boil for a few minutes until reduced, pour over t

This has to be one of my favourite recipes! It's the warmth of the ginger and heat of the chili coupled with the saltiness of the capers and fish what makes this dish extremely moreish, I always feel the need for more. Ingredients: (Serves Two) 2 Sea Bass Fillets,lightly scored on the skin 1tbsp. Ginger, grated 1 Chili, finely chopped 2tsp. Baby Capers 10 Cherry Tomatoes, quartered 1 bunch Spring Onions, sliced lengthways 3tbsp. Soy Sauce Extra Virgin Olive Oil Salt & Pepper Season the fish with salt and pepper and then slash the skin lightly three times. Heat a frying pan and add 1tbsp oil. Season the sea bass with salt and pepper, fry for 4mins scored skin side down then 1min flesh side down, transfer to a serving plate and keep warm. Heat another tbsp of olive oil then gently fry the ginger, chili and capers for 1min. Add the tomatoes and stir for 1min, toss in the spring onions and soy sauce. Cook for 3mins until the spring onions have wilted. Serve

Don't know how to make your Purple Sprouting Broccoli sexy? Here is a simple, easy and tasty option to seduce those taste buds! Ingredients: (Serves Four) 400g Purple Sprouting Broccoli 3tbsp. Sesame Seeds Extra Virgin Olive Oil 1 large Garlic Clove, finely chopped 1tsp. Chili Flakes Salt & Pepper Cook the broccoli in salted boiling water for 7mins, then drain. Toast the sesame seeds in a frying pan stirring continuously for 1min until golden, set aside. Heat 1tbsp. olive oil in the pan and gently fry the garlic. Toss in the broccoli, chili flakes and season with salt and pepper, mix well. Add the sesame seeds and stir for a further 1min. Voila! A side dish to compliment any fish, meat or poultry dish! Liked It? Tried It? Tweaked It? Let me know! Patz x

Sunday night is Roast Chicken with Red Wine Gravy night at mum and dad's coupled with an indulgent pudding of some sort... the highlight of the week! If I'm lucky there may be some leftovers I usually adapt for the next day. Ingredients: (Serves 2) 1tbsp Ginger, grated 1 Chili, finely chopped 200g Leftover Chicken, finely sliced 3tbsp Dark Soy Sauce 10 Cherry Tomatoes, quartered  350g Stir Fry Vegetables Extra Virgin Olive Oil Heat 2tbsp of olive oil in a large saucepan or wok. Slowly fry the ginger and chili and heat for 1min. Add the chicken and soy sauce and stir for 1min before adding the tomatoes for a further minute. Throw in the stir fry vegetables and mix thoroughly, cook for 5mins. Super quick, fuss free and easy! Liked It! Tried It! Tweaked It! Let me know Patz x

As mentioned in a previous post Salsiccia Con Cima Di Rapa  is typical dish found in Southern Italy when combined with Fresh Orecchiette Pasta it's even more divine!   Ingredients: (Serves Four) Handful of Dried Porcini Mushrooms 250g Tenderstem Broccoli  x1 Shallot, chopped x6 Good Quality Sausages, 1/2 Glass White Wine (Optional) 1tsp Chili Flakes Salt & Pepper Extra Virgin Olive Oil  500g Orecchiette Rinse the porcini mushrooms then soak in hot water, set aside. Add the tenderstem broccoli to a saucepan of salted boiling water and cook for 5-7mins. Meanwhile, heat a frying pan, add a drizzle of olive oil followed by the chopped shallot and cook until soft. Remove the skin from the sausages and crumble into the pan, brown for 3mins then add the white wine and stir until evaporated. Add the chili flakes, 4tbsp of the porcini mushroom water followed by the drained porcini mushrooms and cook on a low heat for 5-7mins. Drain the cooked tenderstems, cut roug

It's around this time pf year when the days begin to noticeably shorten and the leaves on the trees start to change colour I receive a culinary request from my husband for  a good old fashioned English pie, his favourite to date is the Steak & Ale Pie, a true classic! This one takes a bit of time and if you are arriving home from 7pm onwards it's a good one to leave for slap-up weekend treat! Ingredients: (Serves Four) 900g Casserole/Braising Steak, diced 3tbsp plain flour 285ml/330ml Bottle of Ale 1 Large Onion, chopped 200g Carrot, chopped 2 Sticks of Celery, chopped 1 Bay Leaf 2tsp Dried Thyme 1tsbp Tomato Puree 250ml Beef/Chicken Stock 1tbsp Balsamic Vinegar 300g Chestnut Mushrooms, quartered Knob of butter   2 packs of Jus Rol Puff Ready Rolled Pastry  (x2 320g) 1 Egg, beaten DAY ONE: Coat the beef with flour and season with salt and pepper. Heat a tbsp of oil in a large casserole dish, add the beef and brown evenly for 10mins stirring freque

I chose to make this dish with a meaty filling of minced beef however if you are vegetarian there are so many other delicious fillings to choose from, such as: Spinach, Ricotta & Pine Nuts, Goats Cheese & Sun Dried Tomatoes, the list is endless! Ingredients: (Serves Two) 4 Large Portobello Mushrooms 1 Shallot, chopped 50g Minced Beef 1/2 tsp. Cayenne Pepper 12 Cherry Tomatoes, quartered 50g Feta Cheese 8tsp Breadcrumbs Salt & Pepper Extra Virgin Olive Oil Preheat oven to 180C Scoop out the stump of the mushrooms, dice and set aside. Brush the mushrooms all over with a little oil, season with salt and pepper then place on a non-stick baking tray and roast for 8-10mins until the mushrooms a slightly soft. Remove from the oven and set aside. Turn the oven heat up to 200C. Heat a pan with a little olive oil then add the shallot for 1min. Stir in the minced beef and brown evenly for 2mins. Add the tomatoes, cayenne pepper and a pinch of salt, stir until t