Saturday, 26 July 2014

Gino D'Acampo Panzanella salad Let's Do Lunch With Gino and Mel

Gino D'Acampo Panzanella salad Let's Do Lunch With Gino and Mel


This recipe is a great way to use up stale bread and tomatoes, making a delicious summer dish for everyone. Panzanella salad translates to Tuscan tomato and bread salad. People that have tried this can't get enough of this Italian summer salad recipe. It is just perfect for using up stale quality bread and ripe tomatoes.

Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel
Gino D'Acampo Herb pancakes with avocado and bacon
Pot Roast Chicken Chorizo Gino D'Acampo Recipe


Ingredients for Gino D'Acampo Panzanella salad Let's Do Lunch With Gino and Mel

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

1 thick slice of leftover / stale country-style loaf of bread, cut into 2cm cubes
A few artichoke hearts in oil, drained and roughly chopped
1 tbsp capers
2 ripe tomatoes, roughly chopped
1 tablespoons white wine vinegar
1 celery sticks, finely chopped
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
A couple of sun-dried tomatoes , roughly chopped
1⁄4 red onion, peeled and finely sliced
10 fresh basil leaves, roughly chopped
Gino D'Acampo Panzanella salad Let's Do Lunch With Gino and Mel
Gino D'Acampo Panzanella salad Let's Do Lunch With Gino and Mel

How to make Gino D'Acampo Panzanella salad Let's Do Lunch With Gino and Mel


Warm up a little olive oil in a frying pan. Add the cubed bread and lightly toast, then place it in a large mixing bowl and sprinkle with 2 tablespoons of cold water until moistened but not soggy.

Summer Roast Beef Let's Do Lunch Gino D'Acampo

Add in the artichokes, tomatoes, sun-dried tomatoes, onion, celery, basil, olive oil and vinegar. Season with adequate salt and pepper and gently mix until all the ingredients are combined.

Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel

If you do not have sun-dried tomatoes or artichokes, simply use up anything you have in the fridge or cupboard. This could be some leftover jarred peppers or marinated courgettes for example.

Gino D'Acampo Bang bang chicken salad with radish and cucumber salad

Simple! Tasty! Easy!

Ingredients and method may vary on live TV show

See hundreds more recipes at http://ginodacampo.blogspot.com. Just have a look and you will definitely find a recipe to you liking. Get your inspiration from the Italian chef Gino D'Acampo. Have you been making any of Gino's recipes. We would love to hear how you got on. Leave your comments below. What do you think to Gino D'Acampo Panzanella salad Let's Do Lunch With Gino and Mel.

Friday, 25 July 2014

Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel

Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel


Gino's BBQ desserts are enlightening and Gino D'Acampo's BBQ desserts are an inspiration to us all. Who ever heard of puddings done on a BBQ? Make these unique summery desserts over the coals this Summer - they're truly delicious!
Try some of Gino's recipes:

Gino D'Acampo Herb pancakes with avocado and bacon
Summer Roast Beef Let's Do Lunch Gino D'Acampo
Pot Roast Chicken Chorizo Gino D'Acampo Recipe
Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo spicy prawn thai curry


Makes enough for 6 people

Ingredients for Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel


For the Rum pineapple

6 thick slices of fresh pineapple, skin removed but the core still in
4 tbsp demerara sugar
50ml dark rum

For banana split skewers

100g of Nutella
3-4 bananas, peeled cut into 2 cm pieces
75 ml double cream
12 cubes of bread 1-2 cm, stale
1 egg
2 tbsp crushed hazelnuts
75ml cream
1 tsp vanilla extract
2 tbsp caster sugar
Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel
Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel

Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel today
Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel today


For the Balsamic strawberries

400g strawberries, hulled and halved
1 tbsp balsamic vinegar
1 tbsp icing sugar
1 tsp crushed black pepper

Vanilla ice cream

How to make Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel


For the pineapple, place the rings on a large plate or tray. Just drizzle over the rum and leave to soak in the rum for a couple of hours if you have time. the longer you leave it the better the flavour.

Get the BBQ going. Better get the wife to do this! She can multi task!

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Remove the pineapple from the rum. Place the demerara sugar on a plate and dip both sides of the pineapple slices in the sugar, then place them on the BBQ. Leave to caramelize before turning over and cooking on the other side. Once cooked remove from the BBQ and serve.

Whisk together the cream, egg, sugar and vanilla extract. Dip the bread in the mix then thread onto the skewers alternating with banana chunks.

Make the sauce in a saucepan on the BBQ or on the hob by melting together the Nutella and cream.

Place the skewers on the BBQ and cook until the bread is golden brown. You are almost there and will love these Let's Do Lunch with Gino and Mel BBQ desserts from Gino D'Acampo.

Once cooked remove them from the BBQ, drizzle with the Nutella sauce and sprinkle over chopped hazelnuts.

For the strawberries, place a sheet of foil on the work surface. Add the strawberries, balsamic, pepper and icing sugar. Bring the edges together to create a parcel, then place on the BBQ. Cook for 4-5 minutes until warm. Take care not to over cook it so that the strawberries turn to mush.

Ingredients and method may vary slightly on live TV show

Remove from the heat and serve with vanilla ice cream.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel.

Pot Roast Chicken Chorizo Gino D'Acampo Recipe

Pot Roast Chicken Chorizo Gino D'Acampo Recipe


Gino D'Acampo's pot roast chicken chorizo recipe is a lighter, summer alternative to a roast chicken. It is so simple and is a one pot dish with chorizo and polenta. Couldn't be easier, so give it a try this weekend.

Try more of Gino's recipes:
Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel
Gino D'Acampo Herb pancakes with avocado and bacon
Summer Roast Beef Let's Do Lunch Gino D'Acampo
Let's Do Lunch Summer Chicken Pie Gino D'Acampo

Ingredients for Pot Roast Chicken Chorizo Gino D'Acampo


1 x 1.6kg free range chicken
200ml chicken stock
1 tbsp smoked paprika
2 x 400g tin cannellini beans
4 chorizo sausages, cut into chunks
1 large onion, finely sliced
2 tbsp chopped parsley
2 x 400g tin chopped tomatoes
A pinch of sugar if needed
2 tbsp olive oil

For parmesan polenta


350ml chicken stock
250ml milk
250g instant polenta
75g butter
75g grated parmesan
Salt and pepper

This can be served a number of ways.
Pot Roast Chicken Chorizo Gino D'Acampo Recipe
Pot Roast Chicken Chorizo Gino D'Acampo Recipe



Gino D'Acampo Pot Roast Chicken Chorizo Recipe
Gino D'Acampo Pot Roast Chicken Chorizo Recipe

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

How to make Pot Roast Chicken Chorizo Gino D'Acampo Recipe


Heat the oven up to 220c. Put the chicken on a roasting tray and roast for 30 minutes until the skin is golden brown and lovely.

Whilst the chicken is taking on colour, add the olive oil to a deep casserole dish. Fry the onions and chorizo for 5 minutes and watch those aromas fill the kitchen.

When the chorizo has taken on some colour, stir in the smoked paprika. Smoked is best but ordinary paprika will do if that is all you have. Cook for 30 seconds then pour in the stock. Add the tinned tomatoes. Simmer gently for 5 minutes.

When the chicken is golden brown remove it from the oven and place it on top of the sauce. Cover it with a lid. This is a nice easy pot roast chicken chorizo Gino D'Acampo recipe.

Turn down the oven temperature to 180c. Put the casserole dish into the oven and roast the chicken for 1 hour.

After 1 hour, remove from the oven, take the chicken out and place on a board. Leave to rest for 10 minutes. Put the sauce on the hob and add the beans. Gradually let them warm through, then season the sauce and scatter over the parsley.

Ingredients and method may vary slightly on live TV show

Bring the milk and stock to the boil. Add the polenta and whisk until thickened. As it comes to the boil again take care as it will spit at you. Ensure you keep stirring for 4 minutes then remove from the heat and stir in the butter and parmesan, season with salt and pepper. This adds the flavour to the polenta.

Carve the chicken and serve with the sauce and creamy polenta.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Celebrity Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below.

What do you think to this method for Pot Roast Chicken Chorizo Gino D'Acampo Recipe.

Summer Roast Beef Let's Do Lunch Gino D'Acampo

Let's Do Lunch Summer Roast Beef by Gino D'Acampo


This summer roast beef Let's Do Lunch Gino d'Acampo recipe is a great summer alternative to a traditional roast. Give it a go this weekend, and see how good it really is. Summer beef recipes are delicious and this roast for the summer weather is a winner. 

Gino's recipes are an inspiration. Try these great ideas:

Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel
Gino D'Acampo Herb pancakes with avocado and bacon
Pot Roast Chicken Chorizo Gino D'Acampo Recipe
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad


Ingredients for Summer Roast Beef Let's Do Lunch Gino D'Acampo recipe


2.5kg piece beef topside
Olive oil
2 sprigs of rosemary
1 onion cut into 1 cm rings
1 tbsp crushed black peppercorns
Salt and pepper
25g butter
500g new potatoes
1 tbsp chopped parsley

For the roasted garlic cream

200ml crème fraiche
1 bulb garlic, cut in half
Sea salt and freshly ground pepper

For the tomato and onion bake

12 tomatoes halved
2 onions, finely sliced
150g fresh breadcrumbs
2 tbsp olive oil
40g grated parmesan
A few thyme leaves
Summer Roast Beef Let's Do Lunch Gino D'Acampo
Summer Roast Beef Let's Do Lunch Gino D'Acampo

How to make Summer Roast Beef Let's Do Lunch Gino D'Acampo meal


Heat up the oven to 190c.

Roll the outside of the beef in the crushed black pepper.

On a high setting heat a frying pan. Then, add a little olive oil, and brown the meat all over. Remove the beef from the pan. Place the onion rings in the bottom of a roasting tray (this will just keep it "catching" from the direct heat ) and the rosemary.

Place the halved garlic bulb on a sheet of foil, season and drizzle with olive oil. Wrap in the foil then place in the roasting tray. This is going to be used later to bring this recipe to the next level. Summer beef recipes are all the better with garlic added.


Roast the beef for 12 mins per 450g for medium-rare, or 15 mins per 450g for medium-well. Adjust to your preferred taste.

Whilst the beef is cooking fry the sliced onions in a frying pan with a little olive oil until lightly golden brown.

When browned place them in an oven proof dish then place the halved tomatoes on top. Scatter with thyme leaves and drizzle with olive. Season with salt and pepper. There is enough goodness in this summer roast beef recipe to march an army on!

Place the dish in the oven and bake for 1 hour 15 mins.

Remove the beef from the oven, lift onto a platter, cover lightly with foil and rest for 30 mins.

Mix together the breadcrumbs and parmesan and after 1 hour scatter over the tomatoes. Cook for a further 10 minutes.

Take the garlic out of the foil and remove the roasted cloves. Place in a pestle and mortar and mash to a puree. Add the crème fraiche and seasoning. Place in a serving bowl.

Ingredients and method may vary slightly on live TV show

Boil the potatoes in salted water until tender then drain. Stir in the butter, parsley and seasoning.

Serve thin slices of the rested beef with the tomatoes, garlic cream and new potatoes.

See all of the latest and tastiest recipes posted at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Celebrity Chef Gino? We would love to hear from you about how you got on.  We would love to hear your thoughts on Summer Roast Beef Let's Do Lunch Gino D'Acampo.

Gino D'Acampo Herb pancakes with avocado and bacon

Gino d'Acampo Herb pancakes with avocado and bacon

Looking for a really quick to make speedy lunch, you can knock up in under ten minutes? Well here it is, and you're not forfeiting taste for speed. This is delicious. Try Gino's heavenly herb pancakes with bacon and avocado.

Here a few more of Gino's recipes to try:

Summer Roast Beef Let's Do Lunch Gino D'Acampo
Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch
Gino D'Acampo spicy prawn Thai curry


Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Makes enough for 1 person

Ingredients for Gino D'Acampo Herb pancakes with avocado and bacon


1⁄4 tsp baking powder
1 egg
A pinch of salt
75g plain flour
90ml milk
2 rashers back bacon
2-3 tbsp vegetable oil
1⁄2 an avocado
2 tbsp plain yogurt
Salt and pepper
A tiny pinch of grated garlic
3-4 tbsp chopped herbs, chives, coriander, flat leaf parsley or a mix
Zest of half a lemon
Gino D'Acampo Herb pancakes with avocado and bacon recipe
Gino D'Acampo Herb pancakes with avocado and bacon recipe

Gino D'Acampo Herb pancakes with avocado and bacon
Gino D'Acampo Herb pancakes with avocado and bacon

How to make Gino D'Acampo Herb pancakes with avocado and bacon


Put the flour, baking powder and salt in a bowl, then add the egg. Whisk everything up together, adding the milk a little at a time to prevent any lumps from forming. Take your time with this. When all the milk is added, add the herbs and season with a little black pepper. Just enough for your tasting.

Warm the oil in a frying pan over a medium heat. Allow to get hot, then add 3 spoonfuls of the batter to the pan. Add the bacon around the sides and allow this to fry also. This will allow the flavours to infuse. Cook for about 2 minutes on this side.

When bubbles start appearing on the surface of the pancake it is time to turn them over. These are going to taste great in the hot weather this week.

Whilst the pancakes and bacon are cooking , slice the avocado and make the dressing by mixing together the yogurt, lemon zest, garlic then season with salt and pepper. Your nearly there now. Bet you didn't realise how quick these are to make.

As soon as the pancakes are golden brown and fluffy and spongy to touch in the centre, remove from the pan. Then simply place on a plate in a ring shape. Serve along side the avocado and crispy bacon, topped with the lemon and garlic yogurt.

Ingredients and method may vary slightly on live TV show.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Italian Chef Gino D'Acampo? We would love to hear from you about how you got on. Leave your comments below. Did you enjoy the program today? Did you think it was a great recipe from the celebrity chef? We would love to hear your thoughts on Gino D'Acampo Herb pancakes with avocado and bacon.

Thursday, 24 July 2014

Gino D'Acampo Creamy rice pots with peaches

Gino D'Acampo Creamy rice pots with peaches

Gino D'Acampo Creamy rice pots with peaches from Let's Do Lunch with Gino and Mel today. Let’s Do Lunch: rice pudding with grilled peaches is a great summer recipe from Gino D'Acampo.

The Italian chef has so many great recipes for us to make. Here is one of his delicious desserts on Let’s Do Lunch with Gino and Mel.

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Today's recipe is for a delicious rice pudding with grilled peaches – what a sweet treat.

If you want to make this at home, you can get the recipe below. Here are a few more of Gino's recipes.

Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo's BBQ desserts from Let's Do Lunch with Gino and Mel
Gino D'Acampo Herb pancakes with avocado and bacon
Summer Roast Beef Let's Do Lunch Gino D'Acampo
Pot Roast Chicken Chorizo Gino D'Acampo Recipe

Ingredients for Gino D'Acampo's  rice pudding with grilled peaches

80g pudding rice

800ml milk

40g caster sugar

6 peaches

The zest from half an orange

½ tsp vanilla extract

100ml orange juice

2 tbsp Demerara

1 tbsp icing sugar

3 tbsp caster sugar

a handful of almond flakes

Gino D'Acampo Creamy rice pots with peaches
Gino D'Acampo Creamy rice pots with peaches

How to make Gino D'Acampo Creamy rice pots with peaches


Mix the milk and caster sugar in a saucepan and heat over a low heat.

Add the rice and orange zest, vanilla and bring to the boil. Ensure that you immediately reduce the heat to low and cook for 45 minutes, stirring occasionally.

Eventually the rice will turn thick and creamy. At this stage tip out into a large bowl and allow to cool so it is just warm.

Get the grill warmed up.

Place the peaches in an ovenproof dish, cut side up. Sprinkle with demerara sugar then place under the grill. Cook until the tops are caramelised. This will smell gorgeous.

Place the orange juice and sugar in a pan and simmer until reduced and it has turned into a syrup.

Toast the almonds in a dry frying pan along with the icing sugar until lightly toasted and crunchy. Take them out of the pan and place them onto some baking paper to prevent them from burning.

Serve the rice pudding in bowls, topped with warm peaches, a scattering of almonds and drizzle or orange sauce.

Ingredients and quantities may vary on live show.

See the newest posts at http://ginodacampo.blogspot.com for some great recipe ideas and inspiration.
Let us know if you have been cooking along with the Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino D'Acampo Creamy rice pots with peaches

Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch

Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch

Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch recipe today is a fantastic show piece. Impress the family and friends with one of Gino's recipes. Fish can be a lot easier to cook than you think. It's notoriously difficult to perfect yourself at home, but with a little help from Gino D'Acampo you'll soon be making perfect fish recipes. We saw today on Let's Do Lunch Gino D'Acampo demonstrate how to make baked sea bass with thyme salt. He served the fish with potatoes and pea puree. And boy did it look good! Why not give it a bash in your own kitchen?

Gino d'Acampo Mini sponge cakes Let's Do Lunch With Gino and Mel
Gino D'Acampo Lemon and courgette salmon pasta
Gino D'Acampo Prosecco and raspberry jelly with lemon ice cream
Gino D'Acampo spicy prawn thai curry
Gino D'Acampo Bang bang chicken salad with radish and cucumber salad


Makes enough for four to six people

Ingredients for Gino D'Acampo Baked sea bass in thyme salt


1.2kg rock salt
1kg whole sea bass, gutted, head and tail still on (scales on)
Zest of 2 lemons
For pea puree
4 tbsp thyme leaves
Cold water
Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch
Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch

25g butter
2 tbsp mint leaves
400g frozen peas, defrosted
Salt and pepper
1 vegetable stock cube

For the potatoes

500g cooked new potatoes
A few sprigs of thyme
2 tbsp olive oil

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Making Gino D'Acampo baked sea bass in thyme salt

Heat the oven up to 200oc.

Mix together the lemon zest, salt, and thyme leaves. Add enough water to moisten but not over-wet the salt.

Place 1/3 of the salt mix on the bottom of a baking tray. This helps the fish not to stick and seals in the flavour. You may need to do this diagonally so that it covers an area long enough to contain the fish. Next, put the fish on top. Simply place the rest of the salt on top of the fish. Spread it out and press it around the fish so that it is completely covered.

Bake in the oven for 25 minutes.

While the fish is baking saute the potatoes cut side down with the thyme, in a little olive oil until crispy and golden brown. Season well with salt and pepper.

Ingredients and method may vary slightly on live TV show.

Place the peas in a saucepan, crumble in the stock cube and cover with boiling water. Boil for three minutes, then use a slotted spoon to scoop them out and into a blender. Add a little of the stock to help loosen it. Add the mint leaves and blend to a puree. Add the butter and blend once more. Season well with salt and pepper.

When the fish is cooked remove from the oven and use a bread knife to crack the salt crust. Once the crust is removed carefully remove the fillets and serve with the sauteed potatoes and minted peas.

See the latest posts at http://ginodacampo.blogspot.com
Let us know if you have been cooking along with Italian Chef Gino? We would love to hear from you about how you got on. Leave your comments about anything below. We would love to hear your thoughts on Gino D'Acampo Baked Sea Bass in thyme salt Let's Do Lunch?