2 tbsn oil

250g (4 sausages) Italian sausage or Spicy Italian sausage, cut open, meat removed

½ small onion roughly chopped  

1 clove garlic finely minced

3 bay leaves

1 stick celery

1 x carrot, peeled roughly chopped

1 x cup white wine

2 x cups chicken stock

2 sticks thyme

2 tbsn mascarpone

300g cooked rigatoni (1.5 cups)

1 tbsn salt

Few rasps cracked black pepper

1 tsp parsley

1 tsp parmesan 

Sprinkle of chilli (optional)

Method

1. In a blender place the carrots, celery onion and blend until a smooth paste, this is called a sofrito, the base of most Italian ragu or stews.
2. Pour the oil in a heavy based sauce pan, add the sausage meat and start to fry until brown and caramelised.
3. Add the carrots, celery, onion mix with the garlic and cook while stirring for 8-10 minute’s until all liquid has evaporated
4. Now add bay, thyme and white wine cook for 5 min to evaporate the alcohol in wine.
5. Now add the chicken stock and cook for 20 minutes on high stirring occasionally
6. Check the seasoning, add mascarpone bring back to the boil.
7. Add the cooked rigatoni, stir in and leave for 5 minute’s
8. To serve, sprinkle with chopped parsley, parmesan and if you like a smattering of crushed red chilli

INGREDIENTS

Tortillas

Sour cream

Wagyu Beef mince

300g Wagyu or regular beef mince (ask our team to mince the wagyu for you)

1 tbsn Tajin seasoning

1 tbsn Ancho chilli powder

1 bunch coriander chopped

½ red onion sliced

1 tbsn olive oil

1tbsn salt

Spiced tomato

2 fresh vine tomatoes roughly diced  

½ red onion finely diced

½ bunch coriander chopped  

1 Jalapeno deseeded and diced

1 tsp cumin seeds roasted and crushed

2 limes juiced  

1 tbsn salt

Avocado

2 Avocado, mashed

1 juice of Lime

1 tbsn Salt

1 tbsn olive oil

METHOD

Start with the spiced tomato. Mix all ingredients in a bowl and leave to sit for at least 30 minutes to marinate.

To make the avocado, mix all ingredients in a bowl and check taste.

Now for the beef. In a heavy based sauce pan fry the beef mince until crispy and golden. Add the onions, Tajin seasoning, Ancho seasoning and salt, keep cooking until onions are soft. When finished add the coriander and serve immediately.

To serve, lay the tortilla flat, spoon into the middle the avocado, beef mince and spiced tomato.

Fold the sides into the middle and roll from the bottom to the top, slice in half and serve with a good dollop of sour cream.

In this recipe, succulent grilled chicken meets vibrant homemade pesto for a culinary experience that's sure to delight your taste buds.

Grill the chicken to perfection, achieving a juicy tenderness with an internal temperature of 72°C. While the chicken sizzles, whip up a batch of homemade pesto, blending fresh basil, parmesan, pine nuts, and more into a smooth, aromatic paste...