Recipes - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30
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Eggplant Stack Florentine

A quick meal option for a delightful lunch packed with Italian flavours. Instead of a mortar and pestle you can also make the pesto in a food processor. If you’re
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author By Joel Mielle
  • 2
  • 20min
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
Feta cheese recipe served warm

Baked Feta Cheese in Vine Leaves

Feta cheese is a Greek style cheese made from sheep’s milk or partly with goat milk. Sadly a lot Feta cheeses are made with cow’s milk which simply doesn’t compare.
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author By Joel Mielle
  • 4
  • 15
green pasta

Leafy Green Fettuccine

There’s nothing healthier looking than the colour green. With green pasta made with spinach, green arugula (or rocket) and green fresh basil, the colours of health will really pop out.
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author By Joel Mielle
  • 2
  • 10
pasta with salami recipe

Penne With Torn Salami And Olives Recipe

A Penne is a cylinder shape pasta piece which originally meant “Quilt”. (I gather that’s where the word writing pen comes from) It”s great with sauces as the centre of
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author By Joel Mielle
  • 2
  • 15min
Parmesan and olive biscuits for olive lovers!

Parmesan And Olive Cookies

No chocolate in these cookies, and just wait till you smell them baking. A great pre-dinner drink accompaniment, with nice wine or a cold beer, or simply have them as
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author By Joel Mielle
  • 18 pieces
  • 15min
Spaghetti Alla Tarantina

Spaghetti Alla Tarantina

Spaghetti Alla Tarantina, with fresh mussels and cherry tomatoes. If you like linguine with vongole or clams, then you will also love this recipe. Amazingly simple to make using basic
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author By Joel Mielle
  • 4
  • 15

Lobster Bisque Recipe

A bisque can be made form any crustaceans such as lobster, crayfish, crab, shrimp etc. The name derived from “The bay of Biscay”. It’s thickened with rice and the flavour
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author By Joel Mielle
  • 8
  • 60min
Pappardelle with sage and prosciutto

Pappardelle with sage and prosciutto

This pappardelle recipe resembles the flavours of saltimbocca.  So easy to make and such a beautiful combination, with the salty prosciutto and the sage leaves.  Mixed with cheese, Marsala wine
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author By Joel Mielle
  • 2
  • 10

Non Dairy Fruit Icecream

The easiest way to make icecream without dairy, it taste incredible, kids love it and it’s hard to believe that it’s made only with fruit. You’ll need a good food
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author By Joel Mielle
  • 4-6 People

Pain Perdu With Berries

The French translation of “Pain Perdu” means lost bread, or spoiled bread, a recipe devised to use up left over stale bread. Created during wartime economies in a way not
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author By Joel Mielle
  • 2
  • 15min
Extra Smooth Chicken Liver pate

Extra Smooth Chicken Liver pate

You will never buy chicken liver pâté again! There’s no better spread over slices of baguette or your favourite cracker. Silky and smooth, it’s the perfect appetizer everyone loves. Ideal
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author By Joel Mielle
  • 3 Ramekins
  • 7

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