Robin Kitchen, inspiring great home cooking...

Delicious Italian pizza...

Robins Kitchen's recipe for a great steak

Heat the olive oil in a Baccarat 3 in 1 pan. Add onion & garlic. Cook over low heat for 3 minutes or until soft, but not coloured. Add the rice, stirring until each grain is coated with oil.

Combine the minced meat, onion, egg, bread crumbs and garlic and season with paprika and sea salt. Mould 2 tablespoons of mixture into balls and place on a tray. Set aside.

Heat a tablespoon of oil on a high heat in a frying pan. Prepare the oxtail by trimming off any excess fat then lightly toss in the flour. When the oil is hot, add the oxtail and cook for 3-4 minutes until brown on all sides then remove from frying pan and set aside.

Cut the bacon into 2cm batons. In a frying pan, heat the remaining oil on a high heat then add in the onions. Cook the onions for 2 to 3 minutes until golden brown then add in the mushrooms, bacon, garlic cloves, bay leaves, thyme.

To prepare the lamb, cut the lamb necks into even 5cm cubes. Heat 50 ml vegetable oil in a saucepan on a high heat. Season the lamb pieces with salt, pepper and add to the hot saucepan. Cook for approximately 3 to 4 minutes until the lamb is brown on all sides then remove from the saucepan. 

Split open the sausages, place the meat in a bowl and discard the casings.

Heat the oil in a large frying pan over medium heat. Add the onion and rosemary, and cook until the onion starts to soften. Increase heat to high and add the garlic, crumbled sausage meat, mushrooms and chilli. Cook for 2-3 minutes until the sausage is lightly browned.

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Bring water to boil in a large saucepan. Add penne; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender

Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes.

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Cook the pasta in a large saucepan of salted boiling water following packet directions, or until al dente. Drain.

Meanwhile, heat the oil in a frying pan over medium-high heat. Add the chicken strips. Season with salt and pepper and cook until light golden.  Remove and discard any tough outer layers from the fennel before slicing.  Add the fennel, zucchini, and garlic. Cook for 2 minutes or until the vegetables start to soften.