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The Red Teapot, Perth (2026)

25/04/2015

Vegetable Lasagna

INGREDIENTS

7 oz pack goat cheese
1/3 cup pitted black olives, chopped
1 Tbsp fresh thyme (or 1 tsp dry), chopped
1/2 Tbsp fresh basil (or ½ tsp dry)
1/2 Tbsp fresh oregano (or ½ tsp dry)
2 tsp garlic, minced
Salt and pepper to taste
4 cups prepared pasta sauce (your choice)
1 lb whole-wheat lasagna, cooked according to package directions
Freshly ground black pepper
2 small zucchinis, diced
2 small summer squash, diced
3/4 cup roasted red pepper, diced
1/4 cup Parmesan cheese, grated

PROCEDURES:
Pre-heat oven to 375ºF.
1.MIX goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper.
2.SPREAD 1 cup pasta sauce on bottom of a 9” x 13” baking dish.
3.ADD a layer of cooked lasagna and season with black pepper.
4.ADD a layer of zucchini, squash, and red pepper. Drop spoonfuls of goat cheese mixture over vegetables and spread to cover.
5.REPEAT layers, finishing with pasta and sauce.
6.SPRINKLE Parmesan cheese on top. Cover with foil and bake for 40 minutes, until internal temperature reaches 165 ºF.
7.UNCOVER and bake 5 minutes or until top browns. Let stand 10 minutes; serve immediately.

24/04/2015

Stuffed Chicken Marsala

INGREDIENTS

Cheese Stuffing
1/2 cup smoked shredded cheese (provolone or gouda)
8-oz package mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/2 cup breadcrumbs
1 tsp fresh garlic, minced
1/4 tsp red pepper flakes, crushed
2 Tbsp sun-dried tomato flakes (drain first if in oil)
1/3 cup green onions, thinly sliced
3/4 cup sour cream (6 oz)
1/2 tsp salt
1/2 tsp black pepper

Sauce
1 small onion, cut in half and thinly sliced lengthwise
24 fl oz Marsala wine
8 fl oz heavy cream
2 small containers button mushrooms, thinly sliced (6 cups)
Salt and pepper to taste

2 lbs skinless, boneless chicken breasts
4 fl oz olive oil
2 cups all-purpose flour

23/04/2015

Chicken Crostina

INGREDIENTS

6 boneless, skinless chicken breasts
2 cups & 1 Tbsp flour
1 Tbsp salt
1 Tbsp pepper
1 Tbsp Italian seasoning
1 Tbsp roasted garlic, minced
1 cup white wine
1 ½ cups heavy cream
5 Tbsp Colavita® Extra Virgin Olive Oil
1 lb linguine
1 cup parmesan cheese, grated
1 cup roma tomatoes, cored & diced
2 Tbsp parsley, chopped

POTATO CRUST
1 ½ cups seasoned breadcrumbs
¼ cup melted butter
½ tsp garlic powder
¼ cup parsley, chopped
1 small potato, peeled & grated
¼ cup parmesan cheese, grated
Salt & pepper to taste

22/04/2015

Tomato-Basil Crostini

1 1/2 cups fresh plum tomatoes, seeds and jelly removed, diced
1 Tbsp fresh basil, finely chopped
1 Tbsp extra virgin olive oil
1/4 tsp salt
1 medium garlic clove, peeled & crushed
2 Tbsp extra virgin olive oil
2 Italian flat breads (4 oz each)
1 Tbsp freshly grated Parmesan cheese to taste

PROCEDURES

Preheat oven to 400ºF. TOMATO-BASIL TOPPING
1.BLEND tomatoes, basil, first quantity of extra virgin olive oil and salt thoroughly. Refrigerate for 2 hours before serving. Just prior to serving, drain excess liquid.

Garlic-Infused Olive Oil
1.COMBINE crushed garlic to second quantity of extra virgin olive oil. Infuse (let soak) for one hour.

CROSTINI
1.LINE sheet pan or cookie sheet with foil.
2.DRIZZLE garlic-infused olive oil over flat bread; sprinkle with Parmesan cheese.
3.BAKE for 4-5 minutes until hot, but not crisped or dried.
4.TRANSFER flat breads to serving plate. Cut into wedges or 2" x 2" squares.
5.TOP each piece with chilled Tomato-Basil Topping. Serve immediately.

21/04/2015

Clams Bruschetta

INGREDIENTS

8 slices Italian bread
1 clove garlic, peeled, cut in half
1/2 cup extra virgin olive oil
1 cup (or 2 6-oz cans) chopped clam meat, drained
4 large ripe tomatoes, cut into thick slices
Kosher salt and freshly ground pepper to taste
12 fresh arugula or basil leaves, rinsed and dried

PROCEDURES:
PRE-HEAT grill. Toast both sides of bread slices on the grill.

RUB cut side of garlic cloves on toasted bread to infuse with garlic flavor.

PLACE 1 tomato slice & 1 Tbsp clam meat on each slice of grilled bread. Arrange on large platter. Sprinkle with Kosher salt and freshly ground pepper, to taste. Drizzle with extra virgin olive oil.

SLICE arugula or basil leaves in thin strips and distribute over bruschetta. Serve immediately.

20/04/2015

Tomato and Basil Bruschetta

1 french wheat baguette, sliced
2 cups fresh diced tomatoes (campari or plum)
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
2 tablespoons fresh basil, chop or chiffonade
salt and pepper, to taste
balsamic vinegar, to drizzle and garnish

Preheat oven to 450 degrees.

Slice the baguette into 1/2-inch thick slices on a diagonal. Lay the baguette slices on the pan, drizzle with olive oil, and sprinkle with salt and pepper. Toast for 5-6 minutes.

While the bread is baking, combine tomatoes, garlic, olive oil, and basil in a medium bowl and gently toss. Season with salt and pepper, to taste. Set aside.

Remove bread from the oven and let cool.

Top each baguette slice with a tablespoon or more of tomato mixture. Drizzle each bruschetta slice with balsamic vinegar.

19/04/2015

Spinach & Artichoke Dip

INGREDIENTS

2 fresh artichokes
1 lemon, juice squeezed
1 tsp salt
OR
1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

PROCEDURES:
Preheat oven to 325ºF. PREPARATION WITH FRESH ARTICHOKES

BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice.

COOL artichokes. Clean, peel, remove center “choke” and slice artichoke.

FOLLOW Dip Preparation steps below using fresh artichokes.

DIP PREPARATION:
MIX all ingredients in a large bowl, except bread and extra virgin olive oil.

COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.

SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread.

18/04/2015

Italian Sausage Soup

INGREDIENTS

1 lb sweet Italian sausage, ground
1 cup white rice
1 cup chopped tomatoes in puree (1-10 ¾ oz can)
1/2 lb chopped frozen spinach (1-10 oz box), thawed and drained
6 cups beef broth
1/4 tsp black pepper, ground
Pecorino Romano cheese, for garnish

PROCEDURES:
COOK ground sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer.

COOK 12-15 minutes or until rice is tender. Stir in chopped spinach and let simmer for a few minutes.

LADLE soup into soup bowls and garnish with freshly grated Pecorino Romano cheese.

17/04/2015

Sweet Potato Crisps Recipe

Ingredients
1 medium sweet potato (about 8 ounces), scrubbed
2 teaspoons olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
Jalapeño-Cilantro Yogurt Spread, for dipping (optional; see recipe intro)

Instructions

1.Heat the oven to 375°F and arrange a rack in the middle.

2.Slice the sweet potato into very thin rounds (1/16 inch thick; use a mandoline if you have one) and place in a large bowl. Add the oil, paprika, and salt and toss with your hands until thoroughly coated.

3.Place the slices in a single layer on 2 baking sheets—the rounds can be touching but should not overlap.

4.Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 12 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. Serve immediately with Jalapeño-Cilantro Yogurt Spread, if using.

16/04/2015

Shrimp & Asparagus Risotto

8 cups chicken broth
2 Tbsp extra virgin olive oil
2 cups Carnaroli or Arborio rice
1/2 cup dry white wine
1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
1 ½ lbs large shrimp, shelled and deveined
4 oz butter
1/2 cup Parmesan cheese
Salt and pepper to taste
1 cup chopped tomatoes
Fresh parsley, chopped
1/2 cup yellow onion, diced

PROCEDURES
1.SIMMER chicken broth in a large pot on low heat until needed.
2.HEAT oil in a large nonstick pan over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add ½ cup of broth and stir until completely absorbed. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.
3.ADD asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over).
4.Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley.

13/04/2015

Gulf Shrimp Spring Rolls

Ingredients

1 lb Gulf shrimp medium, peeled and deveined
14 tsp. Cornstarch
8 tbsp Soy sauce
8 tbsp Canola oil
1 cup Green onion chopped
2/3 cup Carrot grated
3 cup Cabbage chopped
1 Sprouts chopped
2 tsp Ginger root fresh, grated
12 Egg roll wrappers
Sweet and sour sauce (optional)

Directions

Cut raw shrimp into small pieces.
In a medium bowl, combine cornstarch and 4 Tbsp. soy sauce; then add shrimp. Mix well and set aside.
In a wok or large sauté pan, heat 4 Tbsp. oil over high heat; stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Transfer mixture to colander or pan to drain and cool.
When cooled, spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom edge over filling; fold sides over filling toward center overlapping slightly. Moisten top edge with water; roll up tightly to seal. Repeat with the remaining wrappers and filling.
Deep fry in 3" of 375ºF oil until golden brown; drain on paper towels. Serve with sweet and sour sauce.

10/04/2015

Beef Satay

Ingredients

2 1/2 pounds top round or London broil
1/2 cup light soy sauce
1/4 cup canola oil, plus more for grill
1 tablespoon plus 1 teaspoon lime juice
1 tablespoon plus 1 teaspoon brown sugar
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
4 scallions, thinly sliced
Special equipment: 24 bamboo skewers, soaked in water 20 minutes

The Red Teapot

25/04/2015

24/04/2015

23/04/2015

22/04/2015

21/04/2015

20/04/2015

19/04/2015

18/04/2015

17/04/2015

16/04/2015

13/04/2015

10/04/2015

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