We're hoping to wow the family with an amazing quick fig Jam crostini with creamy burrata and the hearty Maine of beef cheek Ragu with Papa Deli Big Cheese 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 um.
Yeah I always give them a really nice season with salt and pepper on there please so beef cheeks very cheap my 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 get what that is um sitting at the dock of the beach beach and then I want the onion chunky because I'm 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 foreign.
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 yep 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 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 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 Jam 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 a little sweet vanilla I love that on my challenge 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 put some 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 find 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 burrata my 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 imagine that sat there and you tear some of that off and you stick it on top of that and um back to the main course to match our hearty beef cheeks I've chosen to use Papa Deli 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 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 and you put the pasta on top of that sauce honestly oh my gosh your sisters are gonna love you even more now you know that uh what about when you cook this for your girlfriend one day uh just tell her where you 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 the sauce how cool is that delicious you've got the borrasa.
And I've got the cheeks let's go 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 a delicious saffron flatbread with mussels it doesn't get any healthier than that first job the super easy saffron flatbread put the saffron into the bowl and a couple of teaspoons of hot water that starts to infuse.
The saffron and so you can maximize on the color across your flatbeds to make the dough simply add plain flour a pinch of salt and pepper to a bowl and then pour in a dash of olive oil that makes the dough nice and silky and Rich you're saffron water you'll see how concentrated it is now.
And then you'll need cold water then simply need to bring the dough together mop up all your flour you can see now saffron's activated it's got that really nice color beautiful use your wrist.
And just knead it nicely we'll do now is smoothing out the gluten strands push and tuck in push and tuck in and each every time you do this getting softer you just sort of form like this perfect beautiful though.
It smells delicious that saffron is a powerful now sit that in your bowl cover your clean film let it rest for 10 to 15 minutes this relaxes the dough making it easier to roll and gives it time to infuse with the saffron I'm going to cut that into three and then roll them nice and thinly now lightly flour the surface.
And then just bring that it's like a perfect ball on the board your rolling pin and just roll it out now it doesn't get any simpler than that and then just lightly.
Flour that on top a little salt cooking the flatbread is easy just pop in a hot dry pan and they're ready in minutes as it hits the pan it starts to blister is ready for turning beautiful get that color on there now you want it nice and crisp almost.
Blistering on both sides because it's nice and thin it's cooked once browned on both sides just cool on a rack flatbread done now onto the mussels now the secret behind cooking great mussels is in the speed you're cooking the key is to chop and prep your.
Ingredients before you start cooking first thing pancetta I want it quite chunky if you can't get pancetta I always like to use a sort of streaky bacon because I want to sort of render all that flavor add this tricky bacon now Tomatoes garlic and chili.
Cherry tomatoes that's just going in whole the garlic just crush the garlic it's all that flavor comes out chili I want some heat in here that's everything prepped now to get it cooked a little touch of olive oil pancetta in.
Foreign takes moments once it's brown and crisp put your garlic chili and whole cherry tomatoes into the pan muscles go in okay and I'm using dry sherry I think it works better in this recipe than white wine which is classically used at this stage then oregano finely chopped stalks.
And all I go on and then just give that a little mix and see those muscles start to open lid goes on you've got to lock in that flavor gotta lock in that heat the mussels will take four to five minutes to steam in the meantime cut your flatbreads into strips.
Crispy and crunchy now the mussels wow that is incredible my goodness me now that is one lunch I definitely don't want to miss healthy and delicious.
It doesn't get any better than that incredible steam mussels with saffron flatbreads made in minutes and packed with protein and vitamins this is one fast food meal that really is healthy