Fake Jam crostini with creamy burrata And a hearty Maine of beef cheek Ragu With Papa Deli 80s just think the size of your little Cheeks yeah imagine the size of a cow With them and the cheek is right Underneath here yeah I always give them a really nice season Put salt and pepper on there please so Beef cheeks very cheap they cut that Takes sort of a long time to cook yeah But give it a bit of love let it cook in The oven it comes out like a dream a Little touch Of oil in the pan what we want to do is Get them really nicely colored shed see It into the pan oh cool layaway See what that is Um Sitting at the dock of the Beach beach And then I want the onion chunky because We’re gonna cook it for like Three three and a half hours so you go Down Down And then again there and there so it Doesn’t overcook So a really good color on the cheeks Like that so how do you cook these at a Restaurants if they take so long they go In the oven literally half past six Seven o’clock in the morning three and a
Half four hours ready for lunch and the Longer you leave them in their juices Yeah and the cooking liquor the better King eyes closed the garlic good onions In and garlic in please nice where’s Your Bailey there it is Get those onions and that garlic really Nicely colored Put the cheeks back in place right red Wine in cool okay the red wine is going To deglaze the pan so deglaze will Basically sort of rinse all that flavor Off the bottom of the pan yeah okay Because that’s going to make the most Amazing sauce Now you could use tomato puree but Chopped canned tomatoes you’ll make a Much better sauce I’m gonna top that With some stock so the secret of Braising is having little of the meat Exposed and 90 of it submerged see them Now yeah They’re like little crocodile heads Popping up out the water turn the gas Off and leave the lid just off at the End there if we had to cover it Completely the steam hits the top yeah The lid and all that water comes running Back it’s solar still that’s right in The oven 140 150 for about three and a half to Four hours good job Boom for pudding I’m making one of my Absolute favorite Italian desserts Banna
Cotta with that quintessentially Italian Flavoring espresso Start by immersing two leaves of gelatin In cold water and leave to soak Into a small saucepan add caster sugar Cream milk Sugar and a shot of good strong coffee Gently bring to a simmer and remove from The hob Wheeze out the soaked gelatin leaves and Stir into the hot cream until completely Dissolved Pour your cream mixture into a jug and Fill your molds just short of the rim Rinsing your molds in cold water before Filling will make it easier to get your Panna cotta out once it’s set Leave in the fridge for at least two to Three hours or overnight To make your cinnamon hazelnut brittle Pour caster sugar into a pan and cook Over medium Heat Until the sugar melts to a deep golden Brown Scatter toasted hazelnuts into the Caramel Dust with ground cinnamon and leave to Set at room temperature When your panna cotta is firm given each Mold a quick dip into boiling water
Should ensure a perfect stress-free exit Onto the plate Thank you Dress with a Shard of crunchy hazelnut Brittle nothing could be so deliciously Elegant Right Captain Jack quick run through Panna cottas are nearly set beef cheeks I need it cooked we’re going to now do The Fig and brighter crostini oh okay Let’s take the figs we’re gonna make a Nice slightly spicy fig Jam take off the Tops yeah in half and each half into Three sugar a touch of salt in there Okay we’re making a jam but we don’t Want a bit too sweet and then these Little babies What are they Ah what’s the shape stars star Underneath taken from the fantasy plant Yeah and when you dry them like that so Intensifies the flavor really important To count how many put in there okay yeah So one two three four five so they’re Just there from flavors and take them Out that’s right secret here let’s get That camera going so when I hear a jam I Don’t think of caramel no but this is a Very fast champ caramel’s starting to Color I want you very carefully to drop the Figs in there good So the juice out of the figs
Is starting to break down the camera You know what that is I’ll sweep it in I Love that on my challenge you’ve got That sort of sweet and sour flavor leave That cooking for three four minutes Now let’s slice out chapata in Italian Crostini means little bits of toast but It could be made out of leftover Baguette sourdough or any crusty open Textured bread we’re staying Authentically Italian with ciabatta Season them and then drizzle a little Touch of olive oil on there both sides Really important because we’re going to Grill the bread push it down It’s a lovely very lovely take it off With the chapata toasted we need to Carefully extract the star anise pods From our piping hot fig Jam My Jack we’ve got one little bugger to Five oh no Is it there yes it is right now we’ve Got the green light to crush Skins disintegrated in that caramel that Looks so nice Oh Jack carefully spreads the crostini With our hot fig Jam I can unveil the Last element to our starter the creamy Italian specialty borata A little money bags Looking delicious This looks fun doesn’t it We need to season them lightly drizzle
Over a little olive oil and dust them With lemon zest can you imagine that sat There and you tear some of that off and You stick it on top of that and Back to the main course to match our Hearty beef cheeks I’ve chosen to use Papradelli rule number one when cooking Pasta Salt in first salt and first good olive Oil in Pasta in Twist it round so you don’t break it no Bring that back up the ball that’s going To take that through for four minutes Flat leaf parsley scrunch it up for me Yep and chop him now wait to see these Beef cheeks beauties Look at them They’re very soft tiny I’m going to Taste Um It’s so good Yeah you’ve just dribbled on your jumper Really Right drain the pasta Salt pepper Pasta little drizzle Of olive oil I’m going to put your fresh pasta nicely Chopped nicely chopped In This is the magic bit okay you take a Little Ladle of the juice Put that at the bottom
Cook The pasta On top of that sauce Honestly oh my gosh your sisters are Going to love you even more now you know What about when you cook this for your Girlfriend one day uh just tell her we Got the recipe for money promise promise I don’t want you stealing Daddy’s Thunder One Beautiful jaw on there two beautiful Jaws on there And then the third job and then you go Over With the source how cool is that Delicious you’ve got the borrasa And I’ve got the cheeks Let’s go baby Don’t be cheeky get it My ultimate Italian dinner Quick fig Jam crostini with creamy Borata a main course of slow cooked beef Cheek Ragu with Papa Deli and for Pudding espresso panna cotta with Cinnamon hazelnut brittle A stunning meal to bring the whole Family together in the best Italian Tradition First a hearty starter or bruschetta With ricotta and succulent griddle Courgettes for my main I’m serving Fragrant roasted beetroot and Thyme Risotto
But I’ll be in trouble with the kids if I don’t do it but So I’m enlisting the help of my youngest Tilly to rustle up an indulgent Chocolate and lime mousse with crushed Raspberries So if you want to wrap the chocolate Start breaking up in Little Bits we’re Going to make the most amazing white Chocolate mousse our first job is to Bring half of our cream up to the boil So what kind of cream is that in there Dad that is double cream okay so that’s Gonna make a really nice rich chocolate Mousse what’s your favorite sort of Chocolate is it white milk dark Um I love white and milk what’s yours I Absolutely love milk chocolate oh that’s My guilty pleasure is it really here we Go cream in So that goes in there now you can see What’s happening straight away can’t you It’s melting really quickly melting Really quickly so okay oh excuse me at Least your Jumper’s white so you won’t Spot it yeah I’ve got a nice little snap For later In another Bowl add lime zest cold cream And whisk until it forms soft peaks the Lime cuts the sort of richness of the Cream and that starts to make the Chocolate mousse taste a little bit Lighter
Zemus you’re absolutely right next add To the melted chocolate mixture Because I’m whisking it’s just getting Lighter and lighter and lighter Have it all taste Nice yeah the line gives it a really Nice taste Tilly I need the rest for the Mousse I need some for my tummy no come on Chocolate mousse into the fridge Our next job is to separate out three Egg whites this is where I need you at Your absolute best okay because to whip Those whites it’s going to be really Tough so we’ll take it in turns 30 Seconds each okay you go first Second’s gone Come on silly Three seconds gone 20 seconds gone come on you can do it 10 Seconds to go Five four three two one and change Excellent hold the ball right no No way Come on it’s over dad Matilda You can’t do that to me 30 seconds That’s the best way of whipping up egg Whites Foreign A contentious whipped egg whites will Make our mousse light and Airy and when They’ve reached soft peaks we can gently
Mix in our cooled white chocolate and Cream mixture Once the egg whites hit the cream yeah The chocolate sets the egg whites keep The cream nice and fluffy and you get This nice light mousse in the bowl now I Needed to crush some raspberries please With some fresh mint You can see all the juice coming out Now take your mousse Wow that looks really cool now look at That down the bottom Crushed raspberry delicious now I’m Going to set that in the fridge if you Use the can I open the door please our Yummy white chocolate mousse will take At least two hours to set so we can Crack on with our Mediterranean inspired Vegetarian starter griddle courgette Ricotta and mint bruschetta For this recipe you’ll need a griddle Pan an essential piece of kit for that Char grill look Cut thick slices of chapata bread Drizzle both sides with olive oil Season with a little salt and pepper And griddle each side until toasted Then slice a couple of courgettes Diagonally into half a centimeter thick Pieces drizzle and coat in olive oil and Season with salt and pepper Sear on a smoking hot griddle pan in Batches until all the courgettes are bar Marked on both sides
Next roughly chop mint leaves and Combine with creamy ricotta cheese Spread your toasty to your pattern with Dollops of minty Ricotta and top with Your seared courgette Super simple and super tasty Now we’re going to make a delicious Beetroot risotto I’m going to get the Shallots Just slice them in half and then just Chop them like that okay okay now I’ve Even made a risotto Shallots please into the pan for Daddy Add a Sprinkle of salt and pepper along With a couple of crushed cloves of Garlic once you start cooking the Risotto it’s really important To have your stock gently boiling away If you’re adding cold stock on top of The rice all the time it just slows down The process Generally you cook a nice wide flat pan If you cook in a deep pan all the rice Sort of Cooks at different temperatures What stock is that in there dad because That’s a vegetable stock yeah because You can’t have different stocks if it’s For a vegetarian can you no I made that Mistake once putting beef stock in the Vegetarian soup No I didn’t Matilda I’m positive I’m joking Fly off the time how nice is that smell S rice in
This is Arborio rice it’s a perfect rice For risotto now it’s really important to Sear The rice if we were just to put the Stock in without sweating off the rice It goes all starchy so keep on stirring For Daddy No flambe on the risotto To go with our deep red beetroot theme I’m adding red wine followed by the First Ladle of stock to get things Started now we’re off wow it’s giving it A cloudy sort of look What’s happening to the stock Is reducing down and the rice is sucking It in that’s right so the rice is Actually getting nice and plump while The risotto is live when it’s like this Now we can’t stop cooking it we have to Cook it all the way okay ready for the Next ladle Good girl here we go Ladle in So we have to make this for literally 20 25 minutes and we’re nursing it all the Way Eight words Pill them brought them a little bit of Salt and sugar yeah and a little bit of Aged by some vinegar in there roasted Them I’m a great My parmesan How’s that Rice doing rice is doing good No
No where you want to be now look look at That nice glossy textured rice so Beetroot I want you to put two thirds of The beetroot in there for me saving one Third for the top Good sprinkle the parmesan in there for Me please all over Again and then we’re just going to get Some nice butter in there the butter Gives the risotto a really nice gloss Look at that beautiful Come down let it come down first And then after Daddy Okay there you go good wonderful shaking Risotto should be like lava Just Flows out and then the rest of the beat Room on top And some extra virgin olive oil That I’ll pick up the bruschetta you Take that to the table okay Let’s go die This is my ultimate vegetarian dinner Delicious courgette Ricotta and mint top Bruschetta An anxious roasted beetroot and Thyme Risotto And put an indulgent white chocolate and Lime mousse with fresh crushed Raspberries