Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Mango Salsa with chips or crackers
Pork Tenderloin with Rhubarb-Currant Chutney
Salt Roasted Potatoes
Asparagus with Lemon and Butter
Strawberry and Prosecco Fizz with Lemon Sorbet
Mango Salsa with
chips or crackers
Mango Salsa
with chips or crackers
1 mongo peeled seeded and chopped
75 ml finely chopped red bell pepper
2 green onions chopped
30 ml chopped
cilantro
1 fresh jalapeno chopped fine
30 ml lime juice
15 ml. lemon juice
Method
In
a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno,
lime juice, and lemon juice. Cover, and allow sitting at least 30
minutes before serving. Serve with chips or crackers
Pork Tenderloin with Rhubarb-Currant Chutney (serves 6)
.
Ingredients
200 gr (packed) dark brown sugar
75 ml apple cider vinegar
35 ml water
15 ml minced peeled fresh ginger
8 ml grated lemon peel
1 cinnamon stick
500 gr small cubes fresh rhubarb
125 gr dried currants
1kg (2 pieces) pork
tenderloins
20 ml vegetable oil
Method
1. Bring first 6 ingredients to
boil in heavy medium saucepan over high heat, stirring until sugar dissolves.
2. Reduce heat to low and simmer
5 minutes. Increase heat to medium-high. Add rhubarb and currants; bring to
boil.
3. Reduce heat to low and simmer
gently until rhubarb is tender, about 5 minutes.
4. Season with salt.
5. Prepare barbecue (medium-high
heat). Rub pork with oil and sprinkle with salt and pepper. Grill pork about 15
to 20 minutes. Using tongs, transfer pork to cutting board; let pork rest 10
minutes. Cut pork into11/2 to 2 cm.thick slices.
6. Serve with Chutney
Salt Roasted Potatoes (Serves 6)
Ingredients
125 ml. olive oil
8 ml. salt
2 kg small white or Yukon Gold potatoes scrubbed well
Method
1.Preheat oven to 200 C.
2. Stir together oil and salt in a baking dish
3. Add potatoes and rub with oil mixture to coat.
4. Roast potatoes in middle of oven until tender when
pierced with a sharp paring knife, 30 to 35 minutes.
Asparagus with Lemon and Butter (serves 6)
Ingredients
11/2 kg. Medium to large
asparagus, trimmed
30 ml butter
15 ml. fresh lemon juice
3 ml. salt
2 ml. black pepper
Method
1. Peel lower half to two thirds
of each asparagus stalk with a vegetable peeler.
2. Cook asparagus 6 liters of
boiling salted water, uncovered, until just tender, 5 to 7 minutes.
3. Drain well in a colander,
then return to pot and toss with butter, lemon juice, salt, and pepper.
Strawberry and Prosecco Fizz with Lemon Sorbet (Serves 8)
Ingredients
Method
1. Half strawberries; cut
berries in half. Puree berries and 75 gr. sugar in processor until very smooth.
Transfer berry puree to small bowl and chill well, at least 1 hour and up to 2
hours.
2. Place half of berry puree and
half of lemon sorbet in processor. Slowly add 1/3 Prosecco; blend until mixture
is thick and slushy.
3. Transfer to medium bowl.
Repeat with remaining berry mixture, sorbet, and Prosecco. Freeze at least 2
hours.
4. Place Champagne stopper on
remaining Prosecco and refrigerate
5. Remaining berries; quarter
lengthwise. Mix berries with sugar in large bowl; chill 1 to 2 hours.
6. Spoon sorbet mixture into 8
parfait glasses. Top with remaining Prosecco and sugared strawberries.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” - Otto
