Sammy’s Leftover Bread Panzanella Salad with Rocket Pesto

leftover bread panzanella salad

Quick! The last of summer is slipping through your fingers, and so are the last of the most luscious summer tomatoes! Panzanella salad is a quick and easy Italian salad designed to use up leftover bread and super ripe and juicy end of summer tomatoes.

 

Summer leftover bread Panzanella with rocket pesto

Serves 4 as a side

Toasted bread

3 cups sourdough day old bread, cut into 2cm cubes spray olive oi

Salad

2 roasted red capsicums, good quality jarred is ok 2 medium heirloom tomatoes ½ . . . → Read More: Sammy’s Leftover Bread Panzanella Salad with Rocket Pesto

Bella’s BBQ lamb salad with feta creme dressing, perfectly paired with James Boags Premium

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Coming from a Polish background, food has always been at the centre of any family occasion. Never too far away while making food, and sitting down to enjoy it, was the drink of choice (the only choice), a beer.

So from the day we were able to enjoy a drink, beer has always been the companion to the food we shared around the table.

When the opportunity arose to pair our recipes with the beers we love to drink with them, we were naturally very excited.

Sipping our way . . . → Read More: Bella’s BBQ lamb salad with feta creme dressing, perfectly paired with James Boags Premium

Sammy’s Chicken with Home Made Piri Piri Marinade, as seen at Good Food and Wine Show

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Portuguese chicken has become an Aussie favourite with take away shops popped up all over the country. Its the simplicity in this dish that’s so addictive. Spatchcocked chicken marinated its all its best friends, garlic, bay leaves, and paprika. Combining to make marriage like no other.

Because it is such a simple recipe its important to use the best quality ingredients. A big organic or free range bird is essential to ensure a juicy flavoursome chook, and the highest quality spices from Hoyts means that you’re getting the full . . . → Read More: Sammy’s Chicken with Home Made Piri Piri Marinade, as seen at Good Food and Wine Show

Sammy’s Pork Chops with Romesco and Caramelised Carrots, as seen on The Morning Show

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They say that most of us only have about 7-10 dishes in our cooking repertoire and we just keep repeating them over and over again. Although some of us might every now and then try something new, its not often that we add a new dish to our go to list.

If this sounds like you then fear not! We are putting together recipes over the next few weeks that are aimed at becoming your next go to week night meals. They will most likely be so tasty that . . . → Read More: Sammy’s Pork Chops with Romesco and Caramelised Carrots, as seen on The Morning Show

Bella’s Delizia Al Limone from Sorrento, as seen on The Morning Show

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I’ve just come home from an amazing trip to Italy. I really had to pinch myself… not only was I on the spectacular amalfi coast, but I was also eating some of the most delicious food I’ve ever tasted. The very best lemons in Italy are grown here, in fact the town of Sorrento is famous for its limoncello, which has a DOP (Protected Designation of Origin). Our hotel was right opposite a lemon grove, which sold home made limoncello. The bad news is that even though I bought . . . → Read More: Bella’s Delizia Al Limone from Sorrento, as seen on The Morning Show

Sammy’s Raddicchio and Pancetta Pizza, as seen on The Morning Show

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People say you shouldn’t bother making your own pizza unless you have a wood fire oven. There’s no denying that’s where the best pizzas come from. Although very few of us would have the luxury of a woodfired oven, and I believe making your own dough from scratch is still well worth it

Dough can be made up to two days in advance which will allow the fermentation process to get into full swing and add lots of flavour to your dough.

If you are time poor you can . . . → Read More: Sammy’s Raddicchio and Pancetta Pizza, as seen on The Morning Show

Sammy’s Rocket and Walnut pesto on crostini

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Sammy’s Rocket and Walnut pesto on crostini

This may look like a simple pesto but it packs a good flavour punch. The peppery rocket with earthy walnuts is a match made in taste bud heaven and makes a more robust combination compared to basil and pine nuts. You can serve this simply on some toasted crostini or keep in the fridge for up to one week and enjoy tossed through linguine with some extra Parmesan grated on top.

This recipe is great served as a canapé or a dip . . . → Read More: Sammy’s Rocket and Walnut pesto on crostini

Sammy’s Fish en papillote with fennel – as seen on The Morning Show

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Not all of us are confident in cooking fish well. We are often scared of over cooking it resulting in a less than delicious piece of fish that requires some serious lemon juice squeezing to bring back the moisture.

Cooking fish en papillote means to cook in a parcel. A gift-like presentation – here with white fish, fennel, fronds and all carefully wrapped in a round of parchment paper, then left to intermingle in the oven. Hmmm its warming us just thinking about it.

Once ready, tear . . . → Read More: Sammy’s Fish en papillote with fennel – as seen on The Morning Show

Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life

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I do love the culture of a shared meal. I used to love everything about fine dining and the full restaurant experience, folded napkins, multiple courses, and shiny silverware. Although I still do enjoy eating out, there’s something deliciously heart warming about you and your loved ones huddled around a large pot of something braised or slow cooked and of course made with love. When I first moved out of home I experienced a certain sadness of only cooking for two rather then 6-8 people. I found myself craving . . . → Read More: Sammy’s French One Pot Wonder, puy lentils with sausage, as seen on Food For Life

Sammy’s Buttermilk Pannacotta with Blueberry Coulis, as seen on Food For Life

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Panna Cotta is an Italian dessert which translates to cooked cream. It’s a deliciously creamy dessert which is enjoyed all over Italy and can be made with many different flavourings. Its served chilled and is a great recipe to add to your dinner party repertoire because it is pre made and you just turn it out last minute. Panna cotta made with cream can be overly rich and heavy so I decided to try using a combination of butter milk and cream to balance out the richness with the sourness . . . → Read More: Sammy’s Buttermilk Pannacotta with Blueberry Coulis, as seen on Food For Life