Hi, my lovely, hungry friends, here are the recipes from our first episode of Wok X Pot , starring Marion Grasby and myself. The show is currently streaming on my (and on Marion’s) YouTube channel!! Please subscribe so we can keep producing more!!! Share the love, and leave us a comment, we love to hear from you!

Have you ever wondered how to make gluten free, home made rice noodles? Or have you always wanted to make silky fresh pasta and roll it up into wonderful cannelloni? Read on…

xxx

Silvia and Marion

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Ricotta & Spinach Cannelloni

For the pasta dough

3 eggs

300 gr (2 -3/4 cups) of all-purpose flour

semolina for dusting

Put eggs and flour in the bowl of a food processor fitted with blades. Pulse 8/10 times or until the mixture resembles wet sand.

Take it out the bowl, press it together with your hands and knead it for 1 or 2 minutes to release the gluten and make it come together in a smooth ball. Add 1 tablespoon of water if the dough feels too dry. Cover in cling wrap and rest in the fridge for 30 minutes. Using a pasta machine or a rolling-pin roll the pasta as thinly as you can.

Cut the pasta sheet into 16 4×10 cm (1.5×4 inches) rectangles, dust them with semolina flour and set aside

For the filling

4 cups of spinach

1 garlic clove

1 tablespoon of extra-virgin olive oil

300 gr (1- 1/2 cups) of whole milk ricotta

2 eggs

3/4 cups of pecorino cheese (or parmigiano)

1/2 teaspoon of nutmeg

finely grated zest of 1 lemon

1/4 cup of chopped parsley

salt and pepper to taste

Sautee’ the spinach with garlic and oil, cover with a lid and cook until just wilted. Set aside to cool.

Mix the ricotta with eggs, pecorino cheese, nutmeg, lemon zest, parsley  and seasoning.

Add the cooled spinach and mix to combine.

Rest in the fridge to firm up for 30 minutes.

For the sauce

500 gr (2 cups) of tinned tomatoes

200 ml (3/4 cup) of hot water

1 brown onion, chopped

3 tablespoons of extra virgin olive oil

salt to taste

fresh basil leaves

For the topping

1 cup Parmigiano or pecorino and  1 cup shredded mozzarella or bocconcini

Sautee’ the onion in oil until soft and translucent, add the tomatoes and the water and bring to a simmer. Turn the heat down, and cook gently for 15 minutes. Season with salt  and fresh basil leaves.

Assembling the dish

Smear a few tablespoons of tomato sauce onto an oven tray to create a moist bed for the cannelloni to lay on.

Fill each cannelloni or pasta rectangle with 2-3 tablespoons of filling. Roll the pasta sheet to enclose it and place it, seam side down onto the tray. Repeat with remaining ingredients until you have 1 layer of cannelloni. If you have left-over pasta and filling, proceed to fill up another tray.

Cover the layer of cannelloni with the tomato sauce so that each pasta roll is nicely drowned in it. Add some water if you think you don’t have enough sauce.

Dust the top with pecorino or parmigiano,  shredded mozzarella cheese, a drizzle of extra virgin olive oil and bake at 200 C (390 F) for 30 minutes or until nicely browned on top.

Rest at room temperature for 20 minutes covered in foil, then serve.

Classic Thai Pad See Ew

Serves 2

Pad See Ew

200g (7 oz) skinless pork belly, sliced into thin, bite-sized pieces

3 tbsp light soy sauce

1 tsp sesame oil

pinch of ground white pepper

2 tbsp vegetable oil

4 garlic cloves, finely chopped

100g Chinese broccoli (gai larn), cut into bite-sized pieces

2 eggs, lightly whisked

1 qty homemade rice noodles or 350g store-bought fresh rice noodles

2 tsp dark soy sauce

½ tsp sugar

chilli powder to serve

Chilli Vinegar:

¼ cup white vinegar

1 long red chilli, finely sliced

To make chilli vinegar, combine ingredients and set aside.

Place the pork belly in a large bowl with 1 tablespoon of the light soy sauce, sesame oil and white pepper. Mix to combine. Set aside to marinate for 10 minutes.

Heat the oil in a wok or frying pan over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the pork and stir-fry until almost cooked. Add the Chinese broccoli and stir-fry for another minute. Make a well in the centre and add the egg. Let the egg set and then mix through the remaining ingredients.

Add the noodles, dark soy sauce, the remaining 2 tablespoons of light soy sauce and sugar. Stir-fry until well combined.

Serve with the chilli vinegar and chilli powder.

Homemade Rice Noodles

Makes enough for a stir-fry for 2 people

1 cup rice flour

1/3 cup tapioca starch

1 tsp sea salt

1¼ cups water, plus extra if needed.

vegetable oil

Place rice flour, tapioca starch and salt in a large bowl and whisk to combine. Add ½ cup of water and whisk. Then add another ½ cup water and mix vigorously. Add the final ¼ cup of water and check consistency. It should be the consistency of a thin coconut milk. Rest for 30 minutes.

Grease the bottom of two cake tins with vegetable oil. Check the consistency of the rice mixture again and add 1-2 tablespoons of water if needed. Pour in a thin layer of the rice flour mixture (no more than 2mm) into one of the cake tins. Rest the tin over a saucepan of boiling water and cover with a lid. Steam for 3-4 minutes or until just set. Brush the top of the noodle sheet with oil.

Remove the tin from the heat and slice the noodle sheet into thick strands. Peel noodles out of the cake tin and place onto a greased tray. Repeat until mixture is finished.

NOTES: These noodles are best made the day you’re using them. Keep them covered in the fridge until ready cook.

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