Recipe Restaurant Menu
Delicious recipe restaurant menu recipes from www.nonnascooking.com
Traditional lamb and pistachio kebab with smoked eggplant and garlic yoghurt (ali nazik) | While in Turkey last year, Somer Siviroglu of Efendy restaurant saw these kebabs in a place called Gaziantep. It is very typical of the region. Here, he shares this traditional recipe with us. "I’ve chosen a beer to go with this beautiful kebab recipe and, no, not because it will remind you of your student days. Both the beer and the kebab here are superior specimens. Beer is a versatile drink match becaus
The ultimate meatball sandwich | This really is the ultimate meatball sandwich: juicy pork and fennel meatballs, a rich tomato sauce, crunchy sweet fennel pickles and a nutty, dreamy pesto. My meatballs and tomato sauce are adapted from recipes in The Frankies Spuntino Kitchen Companion & Cooking Manual, the must-have cookbook from the two chefs behind the popular NYC Frankies Spuntino restaurants.
Deep-fried perch with pink eye potatoes, chorizo and spring onion mayonnaise | “One Saturday night, Catherine and I did a bit of recipe testing. I had some great pink eye potatoes leftover and with the perch I caught a few days before, fish and chips had to be on the menu. The idea for fried quinoa came from Garagistes restaurant (they served it on poached calamari). It was pure awesome.” Sam
Salt and Sichuan pepper baby prawns with coriander and lime aioli | Go to any good Sydney restaurant and you will find similar prawn recipes to this on the menu. Australia is known for its clean warm waters and wonderful fresh seafood, so we decided to do a stay-at-home crispy prawn recipe for those of you who can’t make it to ol’ Sydney town. And the amazing aioli takes just 15 seconds to whizz up!
Onion bowl | “This recipe belongs to chef James Knappett and his hidden restaurant in London, called Kitchen Table. It's tucked away at the back of Bubbledogs – a Champagne bar run by his wife. Every evening, James and his team prepare a menu to represent the best products of the day. The title of this dish is 'Onion bowl', however, it is much more than just a bowl of onions. This is a Michelin Star bowl of onions!” Luke Nguyen, Luke Nguyen's United Kingdom
Fish taco salad | On vacation last year, we ate at a great seafood restaurant that had fish tacos on the menu. I’d never had fish tacos and they sounded great, but I wanted to avoid the tortilla, so I asked if they could convert it in to a salad. They did and I loved the result. Once we got home, I decided to re-create that salad and it's now a lunch favourite. There are endless variations to this recipe and you can customise it to fit your taste.
Mamma Contaldo’s ricotta dumplings (ndundari con salsa di pomodoro e basilico) | This is one of my favourite recipes from home. These little dumplings with tomato and basil sauce are traditionally made in my home village of Minori on the feast day of the town's patron saint. When I return to Minori, it pleases me to see this now on the menus of the best restaurants, so that not only locals but also tourists can enjoy this simple, but truly delicious dish.
Whole snapper steamed with black beans, lemon and chilli | This is always on the menu at Frank Shek’s restaurant China Doll, yet it is easy enough to make at home – and it’s incredibly healthy! The recipe includes making a simple black bean paste (briefly frying preserved black beans with garlic), although you may wish to use ready-made black bean paste instead.
Spinach and ricotta tortellini | Marco Donnini’s nonna is a native of Modena and has always made tortellini. In his family, eating tortellini is a very well respected tradition at every Easter and Christmas feast. He says this recipe for tortellini is a popular favourite, having been on the menu of his restaurant for more than 30 years.
Salt cod, Dutch Cream and preserved lemon crocchetta | These tasty little numbers are inspired by a recipe from a restaurant I love in London called Moro. We often have them on the menu at Berta, as there's usually a bit of house-salted fish laying around – this comes from our obsession with pickling, curing and salting. Dutch Creams are used in this recipe as they're a waxy potato that stands up to the saltiness of the fish. I like the extra lemony flavour of this dish – preserved for a bit of