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RECIPES

ALLIGATOR BRAND SPAGHETTI AL LIMONE
By Geoff Lindsay



Serves 4 as an entrée or 2 as a main

500g Alligator Brand spaghetti
1 garlic clove, gently crushed
The juice and zest from 2 lemons
75ml extra virgin olive oil
Sea salt flakes to season
1 cup finely grated parmigiano cheese, (plus a bit extra for sprinkling later!)
1 small pot of baby basil, leaves picked and washed, left whole

To start your Spaghetti al Limone:
    
Place spaghetti in a pot of boiling salted water (at least 5 liters) and stir immediately to prevent from sticking.
    
Rub the garlic clove exposed area along the interior of a large serving bowl. This way the flavour of raw garlic will cover the inside surface of the bowl. Discard the garlic.
    
Add freshly squeezed lemon juice and slowly drizzle in extra virgin olive oil while stirring. Stir well until the ingredients have emulsified. Mix in salt and parmigiano cheese.
    
When the spaghetti is al dente, drain and add to the serving bowl. Toss the pasta through the oil and lemon juice.
    
Sprinkle with parmigiano cheese, parsley and lemon zest. Serve immediately.

LINGUINE CARBONARA
Andrew McConnell

Serves 6
INGREDIENTS
200 g pancetta
1 clove of garlic, peeled and chopped
1 onion, finely diced
1 tablespoon olive oil
6 egg yolks
Splash of white wine
60 ml double cream
150 g grated parmesan
250 g Linguine
METHOD
Firstly place a large pot of salted water on the stove and bring to the boil.
Slice the pancetta into fine ‘match stick’ type shapes and place in a large pan along with the garlic, onion and olive oil. Slowly cook the pancetta until it colors slightly and releases its fat. Add the white wine. Reduce the white wine until it has all but evaporated, then remove from the heat. Meanwhile whisk the cream and egg yolks together in a bowl.
Once the salted water has boiled, cook the linguine until al dente (still firm).  Drain the pasta and add it to the cooked pancetta, coating it well with the oils. Then stir well and add the cream and egg yolk mixture stirring constantly, the residual heat in the pasta will cook the egg yolks. Add a handful of grated parmesan and a good amount of freshly ground black pepper; serve the remaining parmesan with the pasta.

ALLIGATOR BRAND ANGEL HAIR PASTA WITH TIGER PRAWNS AND BRAISED FENNEL

Michael Lambie

SERVES 4

INGREDIENTS

200g fresh Alligator Brand angel hair pasta
8 large Tiger prawns cut in half
4 baby fennel bulbs shaved
Zest of ½ a lemon
¼ bunch of chopped parsley
2 bullets chili’s chopped
4 garlic cloves sliced
200mls dry white wine
100mls quality olive oil

METHOD
Bring a large pot of boiling water to the boil. In a non-stick pan pour in the olive oil with the chili and garlic and lightly fry add the Tiger Prawns and caramelize lightly add the fennel toss and deglaze with the lemon zest and white wine.
Cook the Alligator brand angel hair for 2 minutes in the boiling water add to the Tiger prawn pan them toss through the chopped parsley season and arrange in a funky serving bowl.

PUMPKIN & SAGE RAVIOLI
Emma Notarfrancesco

Ingredients:
Alligator Pasta Lasagna sheets
1 kilo pumpkin
60g pecorino cheese
100g Butter
6 sage leaves and extra to serve
Salt
A pinch of Nutmeg
Pine nuts to serve
(Serves 4 – 6 people)

Method:
1. Preheat oven at 180 degrees
2. Cut pumpkin into small pieces. Spread pumpkin across your oven tray and add a pinch of salt. Bake until soft then mash the pumpkin together.
3. Chop 6 sage leaves into very fine pieces and add to the mixture with a pinch of nutmeg.
4. Grate your pecorino cheese finely and add to mixture.
5. Lay out your pasta sheets and place your filling onto the pasta with a heaped teaspoon. Fold to enclose. Ensure there is no air in parcel and the edges are secure.
6. Boil water. Add pasta and cook until al dente.
7. Place 60 – 100grams of butter in a small pan and cook sage leaves until crisp. Remove sage and drain on a paper towel.
8. Drain pasta in a colander and then place on a serving plate. Drizzle over burnt butter and scatter sage leaves.
9. Toast preferred amount of pine nuts in a fry pan or in the oven for a couple of minutes then spread over pasta.1 clove of garlic, peeled and chopped

SPINACH ROTOLO WITH SMOKED MOZZARELLA & ROASTED KUMARA
Gary Sweetman

The Rotolo originated from the region of Emilia-Romagna, and it is simply a sheet of pasta covered with filling, rolled up to form a roulade, then poached and served in slices alongside some sauce.




Pasta Dough:

Alligator Brand Fresh Lasagne Sheets

Time to make the rotolo filling:
Spinach filling
25g butter
2 garlic cloves peeled and finely chopped
500g baby spinach leaves washed and dried
250g peeled and diced kumara or sweet potato
250g diced smoked mozzarella
375g ricotta
Olive oil
1/2 bch marjoram picked from the stem
1/2 whole nutmeg grated
75g parmesan grated
Salt and black pepper to taste

Rotolo Filling:
method
Using a fry pan on gentle heat melt the butter and fry the garlic until it becomes translucent, ensuring you do not brown the garlic. Add the spinach, cooking until it wilts, as we want the spinach looking vibrant green in colour.
Remove from heat then stir in marjoram leaves. Empty the mix in a strainer to allow all the moisture to drain. Squeeze excess water out. Set aside to cool.
Place ricotta in a large bowl and use a fork to break it up, until it becomes crumbly. Add the spinach, parmesan and grated nutmeg. Season generously with salt and pepper, gently mix till combined, then set aside.
Lightly oil the kumara and season, quickly roast or pan fry till tender, cool, fold in diced smoked mozzarella.

Assembling the Rotolo;
Lay the sheets on a clean cloth or tea towel so they cover an area 45cm by 30cm. To join the sheets together brush edges with water.
Spoon the spinach mix on the pasta approximately 1cm thick and spread to cover the entire sheet, leaving a 1cm boarder from the edge. Spread the smoked mozzarella and kumara mix in a line
Along the side of the entire side of the sheet (this will become the centre of the roll).  
Brush the edges of the pasta with water (once rolled this will hold it together).
Starting with the kumara edge, roll the sheet over and over itself working away from you. Once you pull the towel upwards, the rest should roll automatically.
When it is rolled into a thick sausage roll it in the tea towel as tight as possible, tie both ends with string (this holds the roll in shape).

To cook, place the roll into boiling water for 20 minutes (a fish kettle or deep sided covered baking tray will work well). When it is cooked remove the roll by holding either end with tongs.

Sage Butter
250g butter
1 bunch of sage picked
100g cooked chestnuts
Heat the butter in a pan add the sage and the chestnuts Cook until the sage is crisp and the chestnuts start to colour then remove from heat.
Untie the tea towel, then unwrap the rotolo from the towel and cut in lengths approximately 3-4 cm, trimming off both ends.
Serve alongside tomato, buffalo mozzarella and basil salad, warm olives and freshly baked focaccia.


MARIO'S LASAGNE



You will need fresh Alligator Brand lasagna sheets, parmesan, bolognaise sauce and white sauce.

 BOLOGNAISE SAUCE Ingredients
1 kilo beef mince (not lean)
1 onion
4 cloves of garlic
2 sticks of celery
2 bay leaves
1 chilli (optional)
1.5 kilos fresh tomatoes
½ bunch fresh basil

Method

Blanch tomatoes, peel and chop into small pieces, put aside.
Chop onion, celery, garlic and chilli, fry in olive oil until onions are brown.
Add beef and fry until brown, stirring constantly, make sure all moisture evaporates.
Add tomatoes, basil, bay leaves and 1.5 litres of water, cover with lid and bring to the boil.
Simmer for 2 hours stirring occasionally, remove lid for last ½ hour, season to taste.

WHITE SAUCE Ingredients

3 tablespoons of butter
1½ cups milk
2 tablespons plain flour
pinch of salt, pepper and nutmeg

Method

Melt butter in saucepan over a low heat, add flour to form a paste and then slowly add milk stirring constantly until a thick runny consistency occurs, add salt, pepper and nutmeg, leave aside.

LASAGNA
Boil water, add salt, cook lasagna sheets and drain.
Using a 50mm deep dish, rub bottom and sides with olive oil and then line dish with lasagna sheets, add bolognaise and grated parmesan cheese add another sheet of lasagna and then add white sauce and parmesan cheese, repeat until dish is full. Add one cup of water, making sure it goes down the sides, this will stop it from burning and going brown.
Cover the top with bolognaise sauce and parmesan, then cover with foil and bake in a moderate oven for 40 minutes.
Serve with a large spoon into bowls.

PAPPARDELLE CON RICOTTA DI BUFALA
Chris Lucas - Baby Restaurant

Ingredients: for one serve
Alligator Brand pappardelle
Buffalo ricotta - 80 grams
Pine nuts toasted - 20grams
Garlic - thinly sliced - half a clove
Fresh basil - 6-8 leaves torn
Extra virgin olive oil - as desired, enough to coat pasta
Salt + pepper - fresh cracked black pepper and sea salt
Method:
1. Cook pappardelle in salted boiling water until aldente.
2. On a low heat lightly fry 3-4 slices of garlic in E.V.O.
3. Add pappardelle to pan with a small amount of water to prevent sticking and coloring.
4. Remove from heat and add your torn basil and ricotta, toss until combined. Season with salt and pepper.
5. Last step is to add your toasted pine nuts, toss once more and serve.
6. Garnish with a splash of E.V.O.  (optional)

VENSION & HARE LASAGNE WITH TALEGGIO
Sean Donovan - The Station Hotel,The Wayside Inn

Hare ragout
4 Hare legs
4 Hare shoulders
1 Brown onion
1 Carrot
2 Sticks celery    
2 Cloves garlic
2 Tsp chopped thyme
2 Bay leaves
8 Black peppercorns
250ml Red wine
1500ml Chicken stock
1 tsp salt
Method
•  Marinate legs & shoulder in red wine over night in refrigerator.
•  Remove hare from red wine & pat dry with paper towels.
•  Season hare & brown in a heavy based sauce pan at a moderate heat.
•  Once hare is coloured remove from pan, add chopped vegetables cook until coloured finish with thyme.
•  Add red wine to the pan to deglaze & reduce by half.
•  Once red wine has reduced, pour in chicken stock & bring to the simmer.
•  Return hare back to the pot along with the peppercorns and bay leaves.
•  Cover the sauce pan with foil and place in oven, preheated to 160 degrees for 3 hours.
•  Once hare is tender remove from braising liquor, allow to cool, then pick the meat from the bones.
•  Strain braising liquor & set aside.
Béchamel sauce
60g butter
60g flour
600ml milk
1 cup grated parmesan
Seasoning to taste
Venison Bolognese
1500g venison mince
2 brown onions    
3 carrots
4 sticks celery
3 cloves garlic
2 Tsp tomato paste
8 large tomatoes
2 bay leaves
2 Tsp paprika
1 Tsp ground cumin
500ml hare braising liquor
Salt and pepper to taste
Method
•  Finely dice (brunoise) carrots, celery, onion & crush garlic set aside.
•  In a large sauce pan brown off mince, keep stirring to stop clumps from forming.
•  Once mince is coloured pour into a colander & allow to drain.
•  Return clean sauce pan back to a medium heat & add crushed garlic followed by brunoise vegetables.
•  Cook vegetables without colour until they start to soften, add tomato paste & spices to the pot, stir well.
•  Next return mince & chopped tomatoes, continue cooking until tomatoes have broken down.
•  Add braising liquor, bay leaves bring to the simmer stirring occasionally until Bolognese in thick and rich.
•  Once Bolognese is cooked add in picked hare meat to the mix and correct seasoning.
To assemble
Alligator Brand lasagne sheets
300g Taleggio cheese
Game Bolognese
Béchamel sauce
Method
•  Once Bolognese and béchamel are ready you can start to build the lasagne.
•  In a suitable oven proof dish start to layer in order of bolognaise, Alligator Brand lasagne sheets, sliced Taleggio & béchamel sauce.
•  Continue to the top of the dish with the final layer being béchamel, finish with a generous topping of grated parmesan cheese.
Bake at 170 degrees for 40 minutes or until golden brown

ALLIGATOR SPAGHETTI  "VONGOLE" WITH CLOUDY BAY SURF CLAMS, BLISTERED BABY TOMATOES AND A FAIR NOD TO NEIL PERRY
John Lethlean
This recipe comes from Neil Perry, The Food I Love with the addition of melted cherry tomatoes by John Lethlean

  400 g Alligator Brand spaghetti
  12 cherry tomatoes
  1 kg live Cloudy Bay clams
  125 ml extra virgin olive oil plus 2 tablespoons
  4 cloves finely chopped garlic
  4 finely chopped french shallots
  1/2 teaspoon chilli flakes
  60 ml dry white wine
  35 g chopped flat-leaf parsley
  Sea salt
  Fresh ground pepper
Method:

 1. Preheat your oven to 180 - 200 degrees.
 2. Toss cherry tomatoes in olive oil in 2 tablespoons olive oil, salt
    and pepper.
 3. Roast in the oven until skins are blistered and flesh starting to
    melt.
 4. Remove tomatoes from oven and keep warm
 5. Heat the extra virgin olive oil in a large saucepan that has a
    tight-fitting lid.
 6. Add the garlic, shallots and sweat until soft but not golden
    (about 5 minutes on low to medium heat).
 7. When soft, add chilli flakes and white wine and bring to the boil.
 8. Add the clams and cover.
 9. Steam over a high heat for 3-4 minutes, shaking the pan, until the
    shells open.
10. Meanwhile, cook the spaghetti in plenty of boiling salted water
    until al dente (about 5 minutes), then drain well.
11. Add the spaghetti and chopped parsley to the saucepan and toss
    through.
12. Season with sea salt and freshly ground pepper, squish the
    tomatoes through your fingers over the spaghetti and serve in four
    deep pasta bowls.
Variation
  • This combination of pasta, garlic, chilli and parsley works well with all  seafood. You can replace the clams with mussels, pippies or fresh crab meat.
  • Or you can sauté some prawns (shrimp), rest them on a plate while you   make the sauce, then when ready, add the prawns and pasta and toss     together.
  • Another good combination is to sauté some squid, perhaps even adding a little squid ink, and toss through the pasta.

BISTRO VUE
TRUFFLE & MUSHROOM PASTA

Shannon Bennett - Vue De Monde, Bistro Vue, Cafe Vue

Serves 1
Components
60 g spaghetti pasta
30 g wild mushroom
1 tbsp shallot, peeled and diced
1 tsp garlic puree
Salt/pepper
2 tbsp butter
1 tsp parsley, chopped
3 g truffle, shaved into 6-8 slices
Mushroom stock
Ingredients
1 box field flat mushrooms, sliced
10 peppercorns
1 bunch thyme
1 ½ l white wine
2 bay leaves
1 ½ litre Madeira
2 litre chicken stock
Method
•    Place the mushrooms in a large heavy based pan with the peppercorns, thyme, bay leaf white wine and Madeira.
•    Cover with chicken stock.
•    Cover with a lid and bring to the boil.
•    Once boiled, simmer for 1 ½ hours without the lid.
•    Pass in a colander pressing all the liquid out of the solid and reserving the liquid.
•    Reduce by 2/3 or until intense mushroom flavour.
To cook the pasta
Ingredients
60 g spaghetti pasta
2 litre mushroom stock
•    In the boiling mushroom stock, cook the pasta for 9 mins.
•    Once cooked, take them out of the stock but do not rinse them.
•    Reserve the stock
Assembling the dish
•    In a hot frying pan, heat up the oil and cook the mushrooms for 2 mins. Add the shallots and the garlic and cook for a further 1 mins. Season.
•    Add the cook pasta, the butter and 25 cl of the stock used to cook the pasta.
•    Reduce until the stock is coating the pasta.
•    Add the chopped parsley and serve with the truffle freshly shaved on the top. 

PEASANTS PARMESAN

Jeff Martin

I was taught to make this by a very old woman in Marsala, Sicily in 1999.
She explained that Parmesan is a luxury item from the north and in the south this is how "we" make Parmesan.
No measuring was used in her kitchen and everything was based on availability and touch.
It was insanely simple and I can still remember the excitement of that first taste when it was sprinkled over the top of the tomato pasta.
Something about the nuttiness or oil content of Parmesan is the conclusion I came to as to why it works.
Great for people that can't have cheese or those that just want to try something different.
It works with almost any pasta dish and can be varied to suit by changing herb type and quantities.

Peasants Parmesan
Ingredients
1 hand full of raw almonds
1 hand full of parsley
A mix of other herbs ie: Sage, Thyme, Basil or oregano.
Salt
Pepper
Good olive oil (Green is better)
Making the Mix
In a hot oven roast the almonds in some olive oil.
While the almonds are still warm place in a blender with the herbs and seasoning and mix.
Add more olive oil to make mix wetter if desired.
Serve with any type of Alligator Brand Pasta.



KING PRAWN BARCELONA SPAGHETTI
Martin Sacks
 

Fry 1 diced large Spanish red onion and 2 cloves crushed garlic in splash of olive oil.
Add 1 can diced tomato and 1 ½ cups tomato passata, 1 cup chicken stock
A shake of chilli flakes and season to taste
Simmer and add chicken stock if too thick.
Bring to the boil and add fresh prawns, shelled and deveined with tails still intact.
When prawns are cooked, toss sauce through cooked Alligator Brand spaghetti and serve with finely chopped parsely and cracked pepper. 

  

ALLIGATOR BRAND DUCK TORTELLINI WITH ROAST DUCK, STAR ANISE & GINGER

Geoff Lindsay

Serves 4 as an entrée or 2 as a main

For duck broth

2 roast Peking duck carcasses (available from your local Chinese Restaurant, ring at least 24 hours ahead so they can save them for you)

4 star anise pods

100 g ginger

10g dried mandarin peel

1 stick cassia bark

6 whole cloves

2 cloves of garlic

1 stick lemongrass

2 liters light chicken stock

Chop up the duck carcasses and add to a pot with aromatics and stock. Gently simmer for 2 hours, skimming every 30 minutes.

Taste, the broth should be unmistakably like the essence of Peking Duck, if not simmer a little longer. Strain through a fine sieve, to remove all impurities. Allow to cool, refrigerate to set, remove all fat.

To serve

500g of Alligator Brand Duck, Orange and Sweet Onion Tortellini

250g baby spinach leaves

50g ginger, cut into fine julienne

4 spring onions finely shredded

2 long red chilli, cut into fine julienne

Place tortellini in a pot of boiling salted water (at least 2.5 liters), boil until tender. Drain and dry on a tea towel.

Reheat the duck broth, taste again.

In the mean time divide the raw spinach leaves evenly between warmed ‘noodle’ style bowls. Pour over the hot duck broth.

Garnish with the ginger, spring onion and chilli. 

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