Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30
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Chicken fettucine-alfredo

Chicken Fettuccine Alfredo

An Italian dish invented by Alfredo Di Lelio in Rome 1908 in a restaurant runned by his Mother Angelina which was not long after demolished for the construction of the
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author By Joel Mielle
  • 2
  • 15min
chicken with tomato and pasta recipe

Chicken Penne, Tomato Basil Sauce

This is Southern Italian style sauce that meets the North has the best of both worlds. The secret is butter and cheese! How can you go wrong? With sautéed chicken
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author By Joel Mielle
  • 4
  • 35min
Best appetizer ever, chicken bacon bites

Chicken Bacon Bites

The only unfortunate thing about these appetizers is that it turns respectful guests into a flock of seagulls. These have it all, they are sweet and savoury with a bacon

author By Joel Mielle
  • 18 Pieces
  • 30h 40min
The Best Marinara Tomato Sauce in the World!

Rustic Marinara Tomato Sauce

Ok, there’s no more excuse to buy this sauce. Make this sauce yourself, it really doesn’t take long (aside from cooking time and love). The difference to the bought one,
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author By Joel Mielle
A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy risotto. It should also be a little runny once served, and not in clumps. This recipe uses freshly made chicken stock; this step is optional but recommended as your risotto is only as good as your stock. I never buy stocks and I always buy whole chickens. The chicken carcass and bones make the most delicious stock and it’s healthy. Bought stocks are full of preservatives, salt and flavour enhancers, some don’t even have chicken! There may be some good ones you can buy but I haven’t seen them yet. Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular, although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the al dente texture. For this recipe I used Carnaroli, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey. I used Italian sausages which usually contain fennel, this gives the meat pieces a beautiful flavour. The flavour also infuses into the rice. Buy the good cheese and throw in a little or a lot of butter, either way you can’t go wrong. Always serve it immediately but if you can’t, reheat it in a pan with a little water. I like to also drizzle a little olive oil on top before serving. Enjoy risotto with sausage and peas

Risotto with sausage and peas

A simple risotto made with Italian sausage, peas and saffron spice. A good risotto should be creamy without cream and cooked al dente like pasta. Nothing worse than a gluggy
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author By Joel Mielle
  • 6
  • 35
Spicy Eggplant

Spicy Eggplant

Delicious Italian Antipasto that any eggplant lover will enjoy. It’s basically spicy pickled eggplant that’s often used as an antipasto, perfect with cold meats or cheeses. This recipe is an
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author By Joel Mielle
  • 1 Jar
Butternut Squash Risotto

Butternut Squash Risotto

Your taste buds will reward you with each mouth full of this Butternut Squash Risotto. This recipe uses roasted butternut squash or pumpkin with fresh sage leaves and chicken stock
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author By Joel Mielle
  • 6
  • 35
Two Cheese pumpkin soup

Two Cheese pumpkin soup

The most amazing pumpkin soup you will ever taste! This soup has been taken to a whole new level. It’s made using mascarpone cream and Parmesan cheese with crusty melted
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author By Joel Mielle
  • 6
  • 60
Authentic Fettuccine Alfredo

Authentic Fettuccine Alfredo

The authentic fettuccine Alfredo made without cream. Simple recipe made with only three ingredients. Cheese, butter and the pasta. The secret is good quality butter and cheese. I used freshly
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author By Joel Mielle
  • 2
  • 10
Beef wellington recipe with an Italian twist

Beef Wellington

This Italian style Beef Wellington recipe uses prosciutto and Porcini mushrooms to elevate the flavours. Beef Wellington was traditionally coated with chicken liver as well as a mushroom duxelles. Some
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author By Joel Mielle
  • 4
  • 45
Salmon Picatta recipe

Salmon Piccata Style

The word Piccata means “larded”, although an Italian word, this chicken piccata dish originated not in Italy but rather in US. It resembles Sicilian cooking style with Northern Italian influences.
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author By Joel Mielle
  • 2
  • 15
minestrone soup

Hearty Minestrone Soup

Minestrone soup which means “Big Soup” has always been a favourite of mine. It has so many goodies and can be served as a first course or a main meal
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author By Joel Mielle
  • 8
  • 45

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