Woolfes

Woolfes Best fish

Ingredients6 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta2 medium hot chillies, finely sliced2 ...
09/03/2022

Ingredients
6 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
2 medium hot chillies, finely sliced
2 garlic cloves, chopped
handful basil leaves
600g/1lb 5oz canned chopped tomato
salt, to taste
400g/14oz fresh penne pasta
parmesan shavings (or similar vegetarian hard cheese), to serve
How-to-videos
Method
Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
Meanwhile, cook the pasta for a few minutes in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.

Ingredients400–450g/14oz–1lb pork fillet4 tsp sunflower or vegetable oil400g tin French onion soup250g/9oz crème fraîche...
09/03/2022

Ingredients
400–450g/14oz–1lb pork fillet
4 tsp sunflower or vegetable oil
400g tin French onion soup
250g/9oz crème fraîche
1 tbsp wholegrain mustard
3 tbsp chopped fresh flatleaf parsley
salt and freshly ground black pepper
freshly cooked rice, jacket or mashed potatoes, or skinny fries, to serve
Method
Trim and discard any membrane from the pork, then cut the meat into finger-sized strips.
Heat a large, non-stick frying pan until hot and add half of the oil, followed by half of the pork strips. Stir-fry quickly until browned then tip onto a plate. Repeat with the other half. (It's crucial to brown the meat quickly over a high heat to avoid it toughening up.)
Lower the heat to medium and add the soup. Bring the soup to a simmer, scraping up any meaty bits from the pan as it bubbles. Whisk in the crème fraîche and mustard and simmer hard for 5-8 minutes, or until the sauce is rich and has reducd by almost half. Return all of the pork – along with any juices – to the pan and heat through for 1 minute. Season with salt and pepper and stir in most of the parsley.
Garnish with the remaining parsley and serve with rice, potatoes or fries.

Ingredients2 x 120g/4¼oz tins sardines in oil400g tin chopped tomatoes200ml/7fl oz vegetable, fish or chicken stock2 tbs...
09/03/2022

Ingredients
2 x 120g/4¼oz tins sardines in oil
400g tin chopped tomatoes
200ml/7fl oz vegetable, fish or chicken stock
2 tbsp olives, finely chopped
1 tbsp lemon juice, or any kind of vinegar
280g/10oz dried spaghetti or other pasta
salt and black pepper
Recipe tips
Method
Tip the sardines into a saucepan, removing any large bones, and mash lightly with a fork. Add the tomatoes, stock and olives, then add the lemon juice or vinegar and plenty of black pepper, and bring to the boil. Turn down the heat and simmer for 30 minutes; you may need to add a splash of water to stop it from drying out.
When the sauce is cooked, remove it from the heat and leave to cool (see Recipe Tip).
Cook the pasta in a pan of plenty of boiling salted water for 8 minutes, or according to the packet instructions. Drain and add to the sauce, and warm through to serve.

IngredientsFor the crêpes125g/4½oz plain flour15g/½oz caster sugarpinch salt2 medium free-range eggs325ml/11½fl oz milk5...
08/03/2022

Ingredients
For the crêpes
125g/4½oz plain flour
15g/½oz caster sugar
pinch salt
2 medium free-range eggs
325ml/11½fl oz milk
50ml/1¾fl oz double cream
few drops orange flower water
20g/¾oz clarified butter
For the orange butter sauce
10 oranges, 6 juiced, 4 segmented
100g/3½oz icing sugar
125g/4½oz butter, diced, softened
4 sprigs fresh mint
How-to-videos
Method
For the crêpes, whisk the flour, sugar, salt, eggs and a third of the milk in a bowl to a smooth batter.
Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour.
Just before cooking, stir in the orange flower water.
Brush a small 18cm-20cm/7in-8in frying pan with a little of the clarified butter and place over a medium heat. Add a ladleful of the batter and tilt the pan to cover the base thinly; cook the crêpe for a minute each side.
Transfer the crêpe to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
For the orange butter sauce, strain the orange juice through a sieve into a saucepan and add the icing sugar.
Gradually bring the mixture to the boil and cook until the volume of liquid has reduced by half.
Turn off the heat and whisk in the butter, a little at a time.
To serve, scatter the orange segments over each crêpe and roll up. Spoon over the orange sauce and garnish with a sprig of mint.

IngredientsFor the pancakes275g/9¾oz self-raising flour1 tsp baking powder2 free-range eggs½ tsp flaked sea salt225ml/8f...
08/03/2022

Ingredients
For the pancakes
275g/9¾oz self-raising flour
1 tsp baking powder
2 free-range eggs
½ tsp flaked sea salt
225ml/8fl oz semi-skimmed milk, plus 25ml/1fl oz
100ml/3½fl oz plain yoghurt
2 tbsp finely chopped flatleaf parsley
1–2 tbsp sunflower oil
freshly snipped chives, to garnish (optional)
flaked sea salt and freshly ground black pepper
For the hollandaise sauce
1 tsp white wine vinegar
1 tsp Dijon mustard
4 free-range egg yolks
200g/7oz salted butter, cubed
For the poached egg and ham
4 very fresh free-range eggs
4–8 good-quality slices ham, depending on size and thickness
How-to-videos
Method
Put the flour, baking powder, eggs, salt, the 225ml/8fl oz milk and the yoghurt in a large bowl and whisk together with an electric whisk until smooth. Stir in the parsley and lots of black pepper.
Pour a little of the oil into a large frying pan set over a medium-high heat. Wipe around the base of the pan with kitchen paper to lightly grease. Take care as it will be extremely hot.
Drop four ladlesful of the pancake mixture into the frying pan, spacing well apart. Each one should spread slowly to be around 9cm/3½in in diameter. Cook for 2 minutes, or until the pancakes rise, bubbles appear and their surface appears dry at the edges. Flip over with a palette knife and cook on the other side for a further 1½–2 minutes until pale golden-brown.
Transfer the cooked pancakes to a warmed plate, cover with foil and a dry tea towel to help retain the heat. Cook the remaining four pancakes in exactly the same way, greasing the pan with a little oil between each batch. If the pancake mixture begins to get too thick to pour, simply whisk in a little extra milk.
For the hollandaise sauce, while the pancakes are cooking, fill a large saucepan with water and bring to a very gentle simmer. Put the vinegar, mustard and egg yolks in a medium bowl and whisk with an electric whisk until very pale and creamy.
Melt the butter in a small pan over a low heat until frothy. Gradually add the hot butter to the egg yolk mixture, whisking constantly until the sauce is thick and glossy. Season with salt and pepper.
For the poached egg and ham, break the whole eggs into the pan of simmering water, one at a time. Cook for 2½–3 minutes, or until the whites are set and the yolks remain runny.
Divide the pancakes between four warmed plates. Top with folded slices of ham. Lift the eggs out of the water with a slotted spoon and place on top of the ham. Pour over the hollandaise sauce, season with black pepper, garnish with snipped chives if you like, and serve.

Address

34A, B. Khmelnytskogo Street
Worlds End, NSW
01030

Telephone

+380445810015

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