Cussons Pure - Kitchen Hands. The best partner in the kitchen

Spicy Pan-Fried Squid

Serves 2
Preparation time: ½ hour
Cooking time: 5 minutes

Ingredients
Two medium sized calamari, gutted and cut into 2cm x 2cm squares, with flesh lightly scored
1 clove garlic finely chopped
1 tablespoon spring onions finely chopped
1 teaspoon chilli, finely chopped and seeds removed
2 tablespoons of flat leaf parsley roughly chopped
Lemon
Plain flour
½ cup olive oil, plus 2 tablespoons
Salt and pepper to taste

Method
Flour the calamari very lightly and shake off excess (this can be done by putting it in a sieve and shaking it). Heat oil in a non-stick pan on medium heat and shallow fry the squid, ensuring that it does not overcook. Pour the squid and oil into a sieve and allow to drain. Wipe the pan with kitchen paper and return pan to stove with remaining oil and heat on medium flame. Add the garlic, chilli and spring onion and lightly fry. Return the drained squid to the pan and toss. Add a squirt of lemon juice and fresh parsley. Serve immediately with
a side salad.

(Utensils required: chopping board, non-stick frying pan 25cm diameter, sieve, tea and table spoons, bowl, kitchen paper, gas top)

Baked Snapper

Serves 2
Preparation time: 15 minutes
Cooking time: 20 minutes

Ingredients
1 500g snapper or 2 smaller snapper
3 garlic cloves crushed with a flattened knife and skin on
1 teaspoon of chilli
2 tablespoons of coarsely chopped onion
10 small black olives
100ml cup white wine
1 cup diced peeled tomato, preferably fresh
2 tablespoons salted capers, rinsed
4 tablespoons extra virgin olive oil
Salt and pepper to taste
2 tablespoons chopped flat leaf parsley

Method
Heat an oven-proof pan on top of stove, add the olive oil and the onions and garlic. Cook until the onions are translucent. Add the fish and the other ingredients around it, followed by the white wine. Place in the oven and bake at 180 degrees celcius for 20 minutes. Serve with greens or side salad.

(Utensils required: oven proof pan (30cm ), chopping board, tablespoons, oven and stove)

Rigatoni Matriciana

Serves 2
Preparation time: 10 minutes
Cooking Time: 15 minutes

Ingredients
200 g quality rigatoni, preferably Sgambaro brand
1 cup ready made Italian tomato sauce
4 thin slices pancetta, not too lean, chopped coarsely
Pinch dried chilli
4 tablespoons extra virgin olive oil
4 tablespoons grated parmesan cheese
A small handful of rocket leaves

Method
Cook the rigatoni in plenty of salted boiling water. Meanwhile, heat the oil in a pan, add the pancetta and when cooked, which is almost instant, add the tomato and the chilli. Cook gently for 10 minutes. Drain the rigatoni, toss with the sauce and the cheese. Divide over two bowls and sprinkle rocket leaves on top. Add a little of your favourite extra virgin olive oil and extra cheese if desired.

 

Moscato Zabaglione with Raspberries

Serves 4 - 6
Preparation time: 5 minutes
Cooking time: 6 minutes

Ingredients
200ml Moscato (Italian sweet white wine)
egg yolks
80g castor (superfine) sugar
80g raspberries per person (see note)
Wafer biscuits

Method
Combine the Moscato, yolks and sugar in a stainless steel bowl over a pan of boiling water. Using a balloon whisk, whisk constantly until a pale, thick froth forms. Fill martini glasses with raspberries, pour over the spuma and garnish with wafer biscuits and serve immediately.

NOTE: Fruits other than raspberries can be used; other berries work well, as do diced seasonal fruits, especially ripe seasonal pears.

(Utensils required: chopping board, non-stick frying pan 25cm diameter, sieve, tea and table spoons, bowl, kitchen paper, gas top)