Tasty tidbits from Mastrantonio

PHOTOS: Michael le Grange | PRODUCTION: Abigail Donnelly

Mastrantonio is synonymous with fabulous food in the typical Italian tradition made from only the freshest ingredients. This successful restaurant and catering business shares some popular recipes for delectable bite-sized morsels designed to serve 10.

Salmon with mash and avocado and paw-paw salsa

A 500g portion of Norwegian salmon

10ml (2t) chopped dill

5ml (1t) castor sugar

salt and pepper to season

For the mash

4 large potatoes peeled and chopped into small squares

1 cup cream

50ml butter

salt and pepper

2 cups of frozen peas, thawed

For the salsa

1 large ripe avocado

salt and pepper

30ml (2T) coriander, chopped

a squeeze of fresh lemon juice

45ml (3T) sweet Thai chilli sauce

1 cup of chopped paw-paw

For the vinaigrette

45ml (3T) parsley, chopped

45ml (3T) white wine vinegar

45ml (3T) of caster sugar

100ml oil

5ml (1t) Dijon mustard

1/2t crushed fresh garlic

salt and freshly ground black pepper

Cut the salmon into bite-sized pieces, sprinkle with the chopped dill, caster sugar and salt and pepper and leave it to marinade.

Mash: Place the potatoes into boiling water and cook until tender. Drain the potatoes, return them to the pot and let them dry steam for 5 minutes. Put the cream and butter in a small pot with salt and pepper and bring to the boil. Now add a small amount of this mixture to the potatoes at a time and mash until a smooth, fluffy consistency is reached. Then mash the thawed peas into the potato.

Salsa: Peel the avocado and slice it into small pieces. Add the salt, pepper, chopped coriander, lemon juice, sweet Thai chilli sauce and pawpaw. Mix the salsa gently until combined.

Vinaigrette dressing: Mix all the ingredients and whisk them together. Place a pan over a high heat, add oil and sear the salmon on all sides. Spoon some mash onto a plate and top it with the seared salmon and avocado salsa. Drizzle with vinaigrette and serve.

Honey panna cotta

500ml (2 cups) cream

1 vanilla pod, cut in half and seeds removed

185ml (3/4 cup) honey

185ml (3/4 cup) caster sugar

3 gelatine leaves, soaked in cold water for about 10 min

1 packet of nut biscotti, crushed

Place the cream, vanilla pod, vanilla seeds, caster sugar and half the honey in a saucepan over a low heat and slowly bring to a simmer for approximately 5 minutes. Remove the vanilla pod. Squeeze excess water from the gelatine leaves and add them to the cream mixture, whisking to prevent strings from forming.

Drizzle about 2 teaspoons of the honey into the bottom of each mould and ladle in the cream mixture. Refrigerate for several hours until thoroughly chilled. Dip the bottoms of the moulds into hot water to loosen the panna cotta. Slide a knife around the edges, then turn them out onto a serving plate. Drizzle with the remaining honey and garnish with the crushed biscotti.

White chocolate tiramisu chocolate mousse

30ml (2T) milk

110g white chocolate

2 drops vanilla extract

2 free-range egg yolks

15g caster sugar

3T water

7g gelatine powder

100ml cream, lightly whipped

3 free-range egg whites

250ml (1 cup) Marsala wine

100g caster sugar

250ml (1 cup) mascarpone

1 packet chocolate-covered coffee beans

1 packet Boudoir biscuits

Heat the milk in a saucepan. Add the chocolate and stir over a low heat until melted. Add the vanilla extract. Separately beat the egg yolks with the caster sugar until pale. Pour the water into a small saucepan, sprinkle with the gelatine and leave for 5 minutes to become spongy.

While the chocolate is still warm, add it to the yolk and sugar mixture. Dissolve the gelatine over a low heat without boiling it. When liquid and clear, stir it into the chocolate mixture and refrigerate until it starts to set. Now fold it into the cream.

Whisk the egg whites until stiff but not dry and fold them into the mousse mixture. Chill the mousse until set. Mix the Marsala wine and caster sugar together in a saucepan and reduce for 15-20 minutes to a syrupy consistency. Once the mousse has set, fold half into the mascarpone and place this mixture in a piping bag. Pipe some of the chocolate mousse mixture onto the end of each Boudoir biscuit. Top with the coffee beans and Marsala reduction.

Lamb cutlets with herbed crusts

10 lamb lollies. Ask your butcher to clean and prepare these cuts for you.

Marinade

45ml (3T) chutney

4 spring onions

45ml (3T) sweet Thai chilli sauce

4 cloves of garlic

3 sprigs of rosemary

150ml oil

Crust

100ml onion, chopped

30ml (2T) thyme, chopped

1 cup of breadcrumbs

45ml (3T) sun-dried tomatoes, chopped

1/2 cup Parmesan cheese, grated

60ml readymade basil pesto mixed with 60ml olive oil

Marinade: Place all the ingredients, except for the oil, into a blender. Blend while slowly adding the oil. Pour the marinade over the meat and marinate for at least 2 hours or overnight.

Crust: Gently fry the onion with thyme over a medium to low heat and remove from heat to cool slightly. Add the breadcrumbs, sun-dried tomatoes and grated Parmesan, mixing well.

Preheat the oven to 180ËšC. Remove the meat from the marinade and place it in a hot pan, sealing it evenly. Coat the meat with a small amount of crust mixture and place it in the oven for about 10 minutes on a baking tray. Turn it to colour on both sides and serve with a drizzle of the basil pesto mixture.

Wild mushroom pasta with cheese balls

Pasta

450g flour, preferably 00 flour

4 large free-range eggs

15ml (1T) oil

100g melted butter, to serve

45ml (3T) sage, chopped, to serve

Filling

1 onion

30ml (2T) thyme, chopped

1 packet oyster mushrooms, finely chopped

1 packet dried shiitake mushrooms, soaked and chopped

1 packet portebellini mushrooms, finely chopped

salt and freshly ground black pepper, to taste

juice of half a lemon

15ml (1T) wholegrain mustard

250ml (1 cup) ricotta cheese

Cheese balls

1 onion, fried

500ml (2 cups) grated mozzarella

1 Philadelphia cream cheese

60ml chives, chopped

10ml (2t) cayenne pepper salt and freshly ground black pepper for seasoning

200g flour seasoned with some salt and pepper

2 free range-eggs, beaten

250ml (1 cup) breadcrumbs, with 5ml (1t) cayenne pepper mixed in oil for frying

Pasta: Sift the flour onto a wooden board. Make a well in the centre and add the eggs and oil. Using the fingers of one hand, mix the eggs and oil together and gradually draw in the flour to make a stiff dough. Knead for about 15 minutes until smooth and elastic. Wrap the dough in cling film and leave it to relax in a cool place for 1 hour.

Filling: Slice the onion finely and fry it off with the thyme. Add the mushrooms and continue frying. If water is drawn during the cooking process, continue frying the mushrooms until the mixture is dry and no juices are visible. Season with salt and pepper. Add the lemon juice and mustard, allow the mixture to cool and add the ricotta cheese. Mix well and taste for seasoning.

Roll out one small piece of pasta dough at a time until paper thin and rectangular or use a pasta machine. Keep the dough covered with a damp cloth to prevent it from drying out. Take one sheet of pasta and place half teaspoons of filling on it 3cm apart. Cover loosely with a second sheet of pasta and press together firmly around each mound of filling. Cut between the rows, making sure that all the edges are sealed. Allow the ravioli to dry on a wire rack for 30 minutes.

Mix the fried onion, grated mozzarella and Philadelphia cheese together to make a smooth mixture. Add the chives, cayenne pepper, salt and pepper and mix. Taste for seasoning and let the mixture cool. Roll small balls and coat them with fl our.

Dip the balls into the beaten egg and breadcrumbs. Place them on a tray and refrigerate for 20 minutes. Heat the oil and drop in the balls, frying them until golden and the cheese has just started to melt. At the same time, simmer the ravioli in boiling salted water for 10 minutes until tender. Remove, toss in melted butter and sage. Serve on individual spoons and top with warm cheese balls.

Mastrantonio: 011 341 0667, www.gruppomastrantonio.com.