Heat 2 tablespoons oil in a large frying pan over medium-low heat and add garlic and anchovies. Cook, stirring, for 1-2 minutes until anchovies have melted. Add tomatoes and wine and bring to a simmer, then reduce the heat to low and cook for 20 minutes until slightly reduced.
Meanwhile, cook the pasta in a large pan of boiling salted water according to packet instructions. Drain, then return to the pan and toss in a little olive oil.
Add the mussels to the pan of sauce, cover and cook for 1 minute, shaking the pan occasionally. Add the remaining seafood and cook for a further 2-3 minutes until the marinara mix and prawns are cooked through and the mussels have opened (discard any that haven’t opened after this time). Season to taste with salt and freshly ground black pepper. Add the drained pasta, toss to combine, then divide among bowls and serve garnished with parsley leaves.
Summer is here! and there's no better way to enjoy the amazing weather than to serve up a refreshing dish like this summer salad.
1 1/2 cups arborio rice
3/4 cup fresh peas or frozen peas
100g green beans, topped
1 bunch asparagus, trimmed, cut into 2.5cm lengths
1 small red onion, finely chopped
1 cup pitted black olives
1/4 cup flat-leaf parsley leaves, chopped
1/4 cup red wine vinegar
100ml extra-virgin olive oil
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 teaspoon caster sugar
Rinse rice in a sieve until water runs clear. Bring a large saucepan of salted water to the boil over high heat. Add rice. Cook, uncovered, for 10 to 15 minutes or until almost tender. Drain and rinse. Transfer to a large bowl.
Cook peas, beans and asparagus in a saucepan of boiling, salted water for 2 to 3 minutes or until bright green and just tender. Drain and refresh in cold water. Pat dry with paper towel. Add to rice with onion, olives and parsley.
Make dressing Combine vinegar, oil, garlic, mustard and sugar in a screw-top jar. Secure lid and shake well.
Pour dressing over salad. Season with salt and pepper. Stir gently to combine. Spoon into bowls and serve.
This is a modern take on the traditional Italian lasagne using meatballs.
you can shape the meatballs to suit your liking and grate extra parmesan and mozzarella to server.
500g pork and veal mince
35g (1/2 cup) fresh breadcrumbs
1 egg, lightly whisked
2 tbsp chopped fresh basil
1 tbsp extra virgin olive oil
2 x 400g bottle Napoletana sauce
10 dried lasagne sheets
200g thinly sliced smoked ham
250g (2 1/2 cups) coarsely grated mozzarella
375ml (1 1/2 cups) water
25g (1/3 cup) finely grated parmesan
Fresh basil leaves, extra, to serve
Line a baking tray with baking paper. Place the mince, breadcrumbs, egg and chopped basil in a large bowl. Season well. Use clean wet hands to mix until well combined. Shape heaped tablespoonfuls of the mince mixture into balls. Transfer to prepared tray. Cover and place in the fridge for 30 minutes, if time permits.
Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, in batches, for 5 minutes or until browned, then transfer to a plate.
Preheat the oven to 180°C/160°C fan forced. Lightly grease a 19 x 26 cm baking dish. Lightly spread one-third of the Napoletana sauce over the base. Cover with a layer of lasagne sheets, breaking the sheets to fit, if necessary. Spread with one-third of the ham, half the meatballs and one-third of the mozzarella. Repeat with half of the remaining Napoletana sauce, another layer of lasagne sheets, half of the remaining ham, the remaining meatballs and half of the remaining mozzarella. Finish with the remaining sauce, lasagne sheets, ham and mozzarella.
Pour over the water and sprinkle with the parmesan. Cover with baking paper and foil. Bake for 40 minutes. Remove foil and paper. Bake for 10-15 minutes or until golden. Set aside for 10 minutes before serving. Sprinkle with basil leaves.
You can also boil any other vegetables you have available to serve along with the mash potato to add colour. For convenience you can also strip the meat off the bone before serving.
1/4 cup (60ml) olive oil
2 brown onions, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1/4 cup (40g) plain flour, for coating
Salt & freshly ground pepper
8 (about 1.5kg) veal osso bucco
1 cup (250ml) white wine
400g can diced tomatoes
1 cup (250ml) Campbell's Real Stock Beef
Chopped fresh parsley
Creamy mashed potato
Preheat oven to 160°C. Heat half the oil in a large non-stick frying pan over medium heat. Add onions, carrots, celery and garlic to the pan. Cook, stirring occasionally, for 8 minutes or until softened. Remove from pan and set aside.
Season flour with salt and pepper. Coat osso bucco in flour, shaking off any excess. Heat remaining oil in the frying pan over medium-high heat. Add meat and cook for 2-3 minutes each
Increase pan heat to high and add the wine. Boil for 2 minutes, scraping any remaining meat off the base of the pan. Stir in the tomatoes and stock. Bring to the boil. Pour over the meat in the dish. Ensure the meat is covered by the liquid. Cover with a lid and cook for 1 3/4-2 hours or until the meat is very tender and the sauce thickens.
Serve sprinkled with parsley and accompanied by the mash potato.