The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich – Pan Grilled.

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The Mega Toasted Pizza Sandwich!!! Super-Stacker Double Thick Toasted Sandwich - Pan Grilled.
Recipe type: Toasted Sandwiches / Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Following yesterdays super stacker toasted sandwich, here's another super stacker, this time with all the flavor of real Italian pizza.
  • 4 Slices hickory ham
  • 8 Slices strong mini-Salami
  • 6 Calamata Olives, pitted and sliced
  • 24 x 1 inch Squares of mozzarella cut ⅛th inch thick (3mm)
  • 5ml Italian herb mix
  • 75ml Tomato sauce or tomato puree
  • 6 Slices square loaf bread
  • Butter
  1. Chop the smoked hickory ham and strong aged salami, and pit the olives and cut them into rounds.
  2. Add the Italian herb mix and tomato sauce and mix this all together thoroughly.
  3. In addition cut 24 squares of mozzarella cheese to a thickness of around 3mm or ⅛th of an inch.
  4. Take 6 slices of square loaf bread and cut the centers from 2 of the slices.
  5. Butter the remaining 4 slices and place them in 2 pairs with the butter inwards.
  6. Working with on pair, arrange cheese around the edge of the bread. Top this with one of the hollow slices. While cooking the cheese will melt and glue the sandwich closed.
  7. Fill the hollow slice with half of the filling. Don't fill past the level of the crust.
  8. Arrange more cheese around the edges.
  9. Lift the filled half of the sandwich and place the underneath slice on top to close. Both outer surfaces will be buttered surfaces.
  10. Repeat this with the second sandwich.
  11. Heat your pan over a low flame. The pan must not be too hot as you want the cheese inside the sandwich to melt before the bread over-browns.
  12. Toast the sandwiches on the first side until you visibly see the underneath layer of cheese melting. Turn the sandwich over and repeat.
  13. To cut the sandwiches use the tip of your knife to get a clean cut, and avoid crushing the sandwich.
  14. Transfer the quarters to platters and serve immediately.


How to Make Bechamel Sauce. Perfect Smooth, Silky Bechamel Every Time!!!

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How to Make Bechamel Sauce. Perfect Smooth, Silky Bechamel Every Time!!!
Recipe type: Sauce
Cuisine: Italian / French
Prep time: 
Cook time: 
Total time: 
Bechamel sauce is they key ingredient in dishes like lasagna and cannelloni. It also serves as the master sauce or base for cheese sauce, mushroom sauce, garlic sauce and many others.
  • 65g Butter
  • 40g All-purpose flour
  • Pinch of nutmeg (1/4 Tsp)
  • 600ml Full cream milk, very cold
  • 1 Bay leaf
  • 125ml Cream
  1. Heat the butter over medium low heat and pour in the flour
  2. and nutmeg.
  3. Stir this until creamy and allow it to cook for 60 seconds.
  4. Remove the pan from the heat and stir in the milk. Add a bay leaf to the mixture and return to the heat.
  5. Bring this simmer over a few minutes, stirring constantly. Simmer until the sauce
  6. thickens and leaves a trail when you stir.
  7. Remove the pan from the heat and discard the bay leaf.
  8. Stir in the cream.


Snack Platter Catering – Part 15 – Creamed Feta & Salami Crackers

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Snack Platter Catering - Part 15 - Creamed Feta & Salami Crackers
Recipe type: Finger Foods, Snack Foods, Cocktail Party Recipes
Cuisine: Mediterranean
Serves: 60
As mentioned in yesterday's episode, it is always good to have a few lifesaver recipes on hand when snack platter catering. These are recipes that can be prepared with absolute ease ahead of time. This simple recipe of creamed feta with salami on crackers is one of these life savers.
  • 120g Quality feta cheese
  • 45g Calamata olives
  • 30ml Cream
  • 2.5ml Dried Italian herb mix
  1. Crumble the feta into a tall jug. Add the pitted Calamata olives and the dried Italian herb mix.
  2. Pour in the cream and puree everything to a smooth paste using your stick blender. Load the paste into your piping gun.
  3. To assemble the crackers, give each cracker a generous smear of butter. This will cement the salami in place.
  4. Top each of the crackers with a slice of salami.
  5. Using your piping gun, top the salami with a decorative squeeze of the creamed feta.
  6. Continue until all of the crackers are complete. This amount of creamed feta is sufficient to make 60 to 70 crackers.
  7. Garnish each cracker with a single pickled green peppercorn, transfer the crackers to platters and serve.
  8. If you are not serving the crackers immediately, cover the crackers with a dome and refrigerate until serving time.


Snack Platter Catering – Part 12 – Gourmet Cocktail Pizzetti – Simple, Quick Mini Pizza!!!

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Snack Platter Catering - Part 12 - Gourmet Cocktail Pizzetti - Simple, Quick Mini Pizza!!!
Recipe type: Finger Foods / Snack Foods / Pizza
Cuisine: Italian
Serves: 24
These rustic pizzetti will grace any snack platter occasion. Home made no knead sour dough bases topped with well aged salami, cocktail tomatoes, mozzarella and mature cheddar cheese all adds up to a supper tasty treat.
For the Dough
  • 500g All purpose flour
  • ¼ Tsp Dry yeast
  • 2 Tsp Salt
  • 1½ Cups Water
For the Topping
  • 120g Mozzarella, grated
  • 120g Mature cheddar, grated
  • 48 Slices of cocktail tomato
  • 150g Salami, finely cubed
  • Salt & pepper to taste
  • Dried Italian herb mix (optional)
  1. Pour the flour into a large mixing bowl and add the yeast and salt. Pour in the water and mix this until the water is totally combined. Cover the bowl with clingwrap and allow this to stand at room temperature overnight, or 18 hours.
  2. The following day, grate your cheeses, slice the tomatoes and dice the salami.
  3. Uncover the dough. You will notice that is well risen and has developed an amazing amount of gluten.
  4. Cover a 2 baking sheets with foil and give them a light coating of oil.
  5. Drop 12 heaped tablespoons of dough onto each sheet.
  6. Rub your hands with oil and press down and shape the pizzetti bases. Don't be too concerned about the shapes that materialize, you want them to look rustic and hand made.
  7. Spread a small handful of the mixed cheese onto each base.
  8. Sprinkle the bases with dried Italian herb mix (optional)
  9. Follow this 2 slices of tomato on each pizzetti. Divide the diced salami amongst all of the bases, and follow this with another sprinkling of cheese.
  10. Finish this off with a good grinding of cracked black pepper and salt to taste.
  11. Bake this in a preheated oven at 250c or 480f until golden, and the dough is crispy on the edges.
  12. Remove the pizzetti from the oven, transfer to platters and serve immediately.


Smoked Fish Pizza!!! Something Totally Different From Regular Run-of-the-Mill Pizza!!!

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Smoked Fish Pizza!!! Something Totally Different From Regular Run-of-the-Mill Pizza!!!
Recipe type: Pizza
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
This smoked fish pizza gives a whole new take on pizza. You can use cooked smoked haddock, trout or salmon to make this extra tasty pizza delight!!!
  • 2 x 30cm / 12 inch Pizza bases
  • 50ml Tomato paste
  • 30ml Tomato sauce
  • 300g Cooked smoked fish
  • 100g Mature Cheddar cheese, grated
  • 200g Mozzarella cheese, cut into chunky blocks
  • 10-12 White mushrooms, cut in half
  • A drizzle of olive oil
  • Salt & freshly ground black pepper to season
  • Herbs to garnish
  1. Cut the mozzarella into chunky blocks, grate the mature cheddar cheese and flake the cooked smoked fish. I am using smoked haddock, but you can use any smoked fish.
  2. Cut the mushrooms in half. Drizzle the mushrooms with olive oil and mix them around until coated all over.
  3. For the tomato base, mix 50ml of tomato paste with 30ml of good quality tomato sauce.
  4. Roll out your dough.
  5. Using the back of a spoon, spread the tomato base over each of the pizza bases.
  6. Sprinkle half of the cheddar over each of the pizzas, followed by half of the flaked smoked fish.
  7. Spread the blocks of mozzarella evenly over each pizza, then the mushrooms.
  8. Season the pizzas with salt and ground black pepper and bake them in a preheated oven at maximum temperature for 15 minutes until the bases are well browned on the edges.
  9. The tomato base may look a little burnt, but don't worry, it is simply very much more concentrated and baked, with an insanely delicious tangy flavor.
  10. Cut the pizza into wedges and serve immediately.


Gourmet Chicken Lasagna. Amazing Creamy Cheese Chicken Lasagna – The Best!!!

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Gourmet Chicken Lasagna. Amazing Creamy Cheese Chicken Lasagna - The Best!!!
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Lasagna is a cornerstone meal in many households, however the cliche'd savory mince or chicken with tomato and white sauce can be extremely tedious on the tastebuds. This creamy cheese chicken lasagna will change the way you see lasagna forever!!!
For the Cheese Sauce
  • 120g Mature cheddar, shredded
  • 120g Parmesan, shredded
  • 800ml Chicken stock
  • 240ml Cultured sour cream
  • 60ml Tapioca or cornflour
For the Chicken Gravy
  • 400ml Chicken stock
  • 30ml Tapioca or cornflour
The Rest...
  • 600g Roasted chicken, skin on, roughly chopped
  • 500g Fresh lasagna sheet (or quick-cook dried)
  1. To start, we are going to make a thin gravy for the chicken. In a saucepan over medium heat, mix the tapioca or cornflour with a little water and add it to the cold chicken stock.
  2. Bring this to a boil, reduce the heat and simmer for 60 seconds until thickened. Remove the gravy from the heat and put this aside.
  3. For the creamy cheese sauce, heat the second batch of chicken stock over over medium heat. Mix the tapioca or cornflour with a little water and add this to the pot.
  4. Bring this to a boil, lower the heat and simmer for 60 seconds until thickened. Remove the pot from the heat.
  5. Stir in the shredded mature cheddar and parmesan cheeses until melted and totally combined.
  6. Pour in the sour cream and stir this in until totally combined.
  7. Place the roughly chopped chicken in a mixing bowl and pour in the gravy. Stir this until combined.
  8. Lightly grease a medium size roasting pan and line the bottom with 2 slices of lasagna sheet. I am using freshly made lasagna sheet, but you can use quick cook dried pasta as well.
  9. Top the pasta with a layer of the chicken and gravy. This is the reason we made the gravy thin. The pasta will absorb 30 percent of the liquid from the gravy as it cooks and it will thicken as a result.
  10. Add another layer of pasta to the pan.
  11. Top this with a generous layer of the creamy cheese sauce.
  12. Top this with another layer of pasta.
  13. Then another layer of chicken and gravy.
  14. A final layer of pasta topped with another generous spread of creamy cheese sauce and you're almost done.
  15. Sprinkle a generous helping of mature cheddar over the surface.
  16. Bake the lasagna in a preheated oven for 35 to 40 minutes until the cheese is crispy and well browned.
  17. Remove the lasagna from the oven and allow it to stand for 10 minutes before slicing and serving.


How to Make Sundried Tomatoes in Your Oven. Perfectly Preserved Tomatoes with Brilliant Color.

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How to Make Sundried Tomatoes in Your Oven. Perfectly Preserved Tomatoes with Brilliant Color.
Recipe type: Vegetable / Preserving
Prep time: 
Total time: 
How to Make Sundried Tomatoes in Your Oven. This Episode shows you how to make perfectly preserved sundried tomatoes in your oven. Sundried tomatoes with perfect color and excellent shelf-life.
  • 12 Medium size tomatoes
  • ½ Tsp Bicarbonate of soda
  • ½ Tsp Saltpetre
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 250ml Water
  1. Cut the tomatoes in half through the middle. If you prefer, you can skin the tomatoes first, and you can also scoop out the seeds. This is all entirely up to your personal preference. Removing the skin will temper a little of the acidity, but may result jn a less flavorful result. Removing the seeds has no effect on the flavor, but will certainly speed up the drying time.
  2. In a jug, combine the bicarbonate of soda, saltpeter, salt, sugar and water. Stir this until everything has dissolved.
  3. The bicarb preserves the amazing color of the tomatoes, while the saltpeter inhibits the growth of bacteria. Salt adds and enhances flavor, while the sugar combats the toughening effect salt has.
  4. Arrange the halved tomatoes on a rack in a large roasting tin. Brush the tomatoes liberally with the solution.
  5. Place the pan in your oven set to a temperature of 50c. Leave the door of the oven slightly open to allow moisture to escape.
  6. The drying time will be anything between 18 and 36 hours depending on the moisture content of the tomatoes, whether the tomatoes have been de-seeded, and whether they have been skinned.
  7. There is no formula and correct or incorrect procedure for the timing. I prefer my dried tomatoes leathery, but still soft and pliable. If you prefer yours totally dry and on the brittle side, then dry for longer.
  8. At this stage, you need to decide how you're going to store your dried tomatoes. The first way is to pack them in an airtight container, or to vacuum pack them in small quantities.
  9. I prefer mine in oil. To do this, pack them into a sterilized bottle and top the bottle up with oil until the tomatoes are covered. You can add raw garlic cloves and basil or marjoram leaves at this stage to further flavor the tomatoes. I prefer not to do this as it does limit your recipe choices if the tomatoes are already flavored.


Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!

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Crispy Deep-Fried Mozzarella Sticks. Deep-Fried Mozzarella, the Perfect Starter, Accompaniment or Snack!!!
Recipe type: Cheese
Prep time: 
Cook time: 
Total time: 
Serves: 2-6
How to make perfect deep-fried mozzarella. The secret to perfect deep-fried mozzarella is in the triple coating - one coat of cornflour and two coats of crumb. watch the video to see just how to do it!!!
  • 6 Batons Mozzarella cheese (commercial block)
  • 3 Eggs, lightly beaten
  • ½ Cup Cornflour
  • ⅔ Cup Finely crushed cornflakes mixed with ⅔ cup all-purpose flour
  • Oil to fry
  1. Using commercial mozzarella which is firmer than the good hand made stuff, cut it into batons of 20mm or ¾ inch.
  2. Before we start coating the cheese, sprinkle a good layer of the cornflake mixture onto a platter.
  3. To coat the mozzarella, dip it into the egg to wet it all over.
  4. Dredge it in the cornflour making sure to cover all of the cheese. Return it to the egg making sure to wet all of the cornflour.
  5. Dredge it in the cornflake mixture to get a good solid coating, then back into the egg making sure to wet all of the cornflake mix.
  6. Then back into the cornflake mixture for the final coating. This thick coating will help to stop the cheese oozing out when it melts.
  7. Transfer the coated cheese to the platter. The crumb layer on the platter inhibits the coating from sticking to the plate and being damaged when it is removed from the plate.
  8. Place the platter in your freezer for 2 hours.
  9. Fill your pan with oil to a depth of 20mm and heat this to 180c or 350f.
  10. Carefully lower the coated cheese into the oil and fry this for 3 minutes, turning once halfway through.
  11. Remove the sticks from the oil and drain any excess oil on kitchen paper.
  12. Transfer the crispy mozzarella to platters and serve immediately with a little fresh herb garnish and the dipping sauce of your choice.
  13. The mozzarella will be crisp and golden on the outside and soft and melted on the inside.


Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.

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Rustic Gourmet Artisan Pizza. How to Make aGourmet Artisan Pizza From Start to End.
Recipe type: Pizza
Cuisine: Italian
Serves: 2
This pizza is absolutely delicious, with a super-crispy no-knead sour-dough crust topped with marinated mushrooms, sundried tomatoes, peppers, mature cheddar and mozzarella - then garnished with crispy deep-fried shoe-string onions, fresh basil and Parmesan shavings.
For the Dough
  • 500g Strong white flour
  • ¼ Tsp Yeast
  • 2 Tsp Salt
  • 375ml Water
For the Topping
  • 1 Portion marinated mushrooms
  • ¼ Green pepper, thinly sliced
  • ¼ Red pepper, thinly sliced
  • ¼ Yellow pepper, thinly sliced
  • 2 Tbs Sun-dried tomato, thinly sliced
  • 1 Handful fresh basil leaves
  • 60g Mature cheddar, shredded
  • 100g Mozzarella, cut into blocks
For the Garnish
  1. Combine the strong white flour, yeast and salt in a large container. Make well in the center and pour in the water.
  2. Mix this until a dough comes together and it comes away from the sides of the container.
  3. Put the lid on the container and let this stand overnight at room temperature.
  4. For the toppings, slice the peppers into thin strips and cut the sun-dried tomato into strips.
  5. Open up your dough container. You will see that it doubled in size, and the gluten will be very well developed.
  6. Lightly oil a 30cm pan and press half of the dough out over the surface of the pan evenly. It helps to oil your hands when doing this.
  7. Transfer the pan to a preheated range set to medium high. Cook the base until the dough is well risen and the underside is well charred. Remove the pan from the heat and transfer the pizza to a baking sheet.
  8. Cool the pan under cold running water for a minute before continuing with the second base.
  9. To make up the pizzas, spread half of the shredded cheddar across each base.
  10. Spread half the mushrooms across each base, followed by the mixed peppers and sun-dried tomatoes.
  11. Scatter the cubed mozzarella across each base along with some of the fresh basil leaves.
  12. Heat your oven to maximum...
  13. Slide the pizzas from the baking sheets directly onto the rack in your oven. Bake the pizzas until the upper crust of the pizza is golden and the cheese is well melted.
  14. Remove them from the oven, garnish with shoe-string onions, more fresh basil and shavings of Parmesan.


Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.

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Cured Beef Ribeye Carpaccio. How to Cure Beef Ribeye or Fillet at Home. Cured / Pickled Ribeye or Fillet Recipe.
Recipe type: Beef Ribeye / Fillet
Cuisine: Italian
Carpaccio is a starter of thinly sliced beef served raw with various flavor enhancers like balsamic reduction, red wine reduction or vinaigrette. This cured beef ribeye carpaccio made from either ribeye or fillet, has a far more robust flavor, and certainly a far superior texture to its raw counterpart. It is ideal when catering for larger groups, as most of the work is done long before the time.
  • 750g Rib-eye or beef fillet
  • 2.5 liter Water
  • 375g Un-iodated salt (dairy salt / kosher salt)
  • 12.5g Saltpetre
  • 45g Sugar
  • 15g Bicarbonate of soda
  • 2.5ml Black Peppercorns
  • 1 Bay leaf
  • 1 Whole allspice
  • 15ml Ground ginger
  • 5ml Garlic powder
  1. Place the water, dairy salt, saltpetre, sugar, bicarbonate of soda, peppercorns, bay leaf, allspice, ground ginger and garlic powder in a pot.
  2. Bring this to a boil, reduce the heat and simmer for 5 minutes stirring every minute.
  3. Remove the pot from the heat a allow the brine to cool completely.
  4. Take 750g of beef fillet or rib-eye or fillet and pat this dry.
  5. Place the meat in a sterilized container. Pour the brine over the beef to completely cover.
  6. Put the lid on the container and allow this to cure in your refrigerator for 3 full days, turning the beef over every 24 hours.
  7. Remove the beef from the brine and place it on a stainless steel rack in a pan. Dry the beef using kitchen paper then allow the beef to air-dry in your refrigerator for 4 days, turning the meat over daily.
  8. After the drying period, the meat will be quite firm, and will have a beautiful burgundy color.
  9. Slice the carpaccio thinly and serve according to your recipe or requirements. As a simple serving suggestion I have served mine on toasted bruschetta with herbed cream cheese and rocket leaves.


How to Bake Panettone – Italian Christmas Bread. Bake Your Own Italian Christmas Cake at Home.

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How to Bake Panettone - Italian Christmas Bread. Bake Your Own Italian Christmas Cake at Home.
Recipe type: Christmas / Cake
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Panettone is a fruity Italian Christmas bread. It has an astonishing shelf-life of months, and can be prepared well ahead of time. This Panettone recipe is quick and easy to make, even if you don't have a traditional Panettone tin.
  • 400g Strong white flour
  • 75g Butter, softened
  • 50g Caster sugar
  • A pinch of nutmeg
  • Rind of 1 lemon, finely grated
  • 2 Tsp Dried yeast
  • 2 Eggs, lightly beaten
  • 150ml Milk, warmed
  • 125g Seedless raisins
  • 50g Candied citrus peel
  1. Place the flour in a large mixing bowl. Add the butter and using your fingertips, rub the butter into the flour until it resembles fine bread crumbs.
  2. Pour in the caster sugar, nutmeg, lemon and orange rind, yeast, raisins and candied peel.
  3. Add the eggs and the warm milk and mix this until a dough comes together.
  4. Turn the dough out onto a lightly floured work surface and knead this for 5 minutes until smooth and elastic, sprinkling a little flour on every time it gets too sticky.
  5. Return the dough to the bowl, cover with cling wrap and allow yo rise for 1 hour and 15 minutes in a warm place.
  6. Traditionally, panettone is baked in a tall cylindrical pan, 120mm or 5 inches in diameter, and 180mm or just over 7 inches tall. This is how you will bake the bread in a regular deep cake pan.
  7. Line the bottom of the pan with a circle of baking paper.
  8. Cut off a length of baking paper just slightly longer than the circumference of the pan. Fold the paper in half lengthways.
  9. Insert the paper into the pan to line the surround.
  10. After the first rise, punch the dough down, then tip it out onto the work surface. Knead the dough for 3 to 5 minutes, then transfer it to the pan. Press the dough into the pan, cover loosely with cling wrap and allow this to rise for a further 45 minutes in a warm place.
  11. Bake the panettone in a preheated at 180c or 350f for 45 minutes until it is a deep golden brown color and sounds hollow when tapped. Check the top for browning halfway through and cover loosely with foil if it is browning to quickly.
  12. Remove the loaf from the oven and turn it out onto a wire rack to cool. Sift a generous layer of icing sugar over the top of the loaf. Allow the loaf to cool completely before cutting.
  13. This loaf will keep for months stored loosely wrapped in a cool, dry place.


Grissini – Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.

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Grissini - Italian Bread Sticks. How to make Crispy Italian Grissini Bread Sticks.
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
This simple recipe video will chow you how to make traditional Italian Grissini bread sticks. These are served at the beginning of a meal with antipasta, soup or the entre'. This quick and easy Grissini - Italian bread sticks recipe makes 32 grissini.
  • 475g Strong white flour
  • 1½ Tsp sugar
  • 1 Tsp Salt
  • 1¼ Tsp Dried yeast
  • 3 Tbs Olive oil
  • 275ml Water
  • 50ml Unhulled sesame seeds
  • 20ml Fennel seeds
  • 1 Egg yolk lightly beaten with 15ml water
  • Salt flakes to season
  1. Add the flour, sugar, salt and yeast to a large mixing bowl.
  2. Mix in the olive oil, then gradually add the water to make a soft dough.
  3. Turn the dough out onto a lightly floured work surface and knead for 5 minutes until it is smooth and elastic.
  4. Place the dough back in the bowl, cover with a towel and allow this to rise for 60 minutes.
  5. Tip the dough out, and knead again for 2 minutes, then divide the dough in half.
  6. Working with the first half, knead the sesame seeds into the dough until all of the seeds are incorporated and evenly distributed.
  7. Repeat this with the second half of the dough using the fennel seeds.
  8. Roll one half into a sausage and cut this into 4. Roll each of these into a sausage and divide these into 4. Repeat this with the second half of dough.
  9. Roll each of the 32 pieces into a thin rope of 25cm or 10 inches long.
  10. Transfer these to lightly grease baking sheets, cover loosely with cling film and allow the grissini to rise again for 30 minutes.
  11. Uncover the grissini and brush with egg yolk mix, then sprinkle lightly with salt flakes.
  12. Bake the grissini in a preheated oven at 200c or 400f for 6 to 8 minutes, until lightly golden and crispy.
  13. Remove the grissini from the oven and transfer them to wire racks to cool.


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