Friday, 8 August 2014

Gino D'Acampo belly pork with beans

Gino D'Acampo belly pork with beans

Gino D'Acampo pork with creamy cannellini beans from Let's Do Lunch with Gino and Mel today. Gino D'Acampo belly pork with beans is simple and delicious. Here's a hearty lunch that will get you through the day.
Gino D'Acampo belly pork with beans
Gino D'Acampo belly pork with beans
This is Gino's recipe for slow roasted belly of pork with creamy cannellini beans. Gino D'Acampo demonstrated how to make it on today's Let's Do Lunch TV series. Try it yourself at home following the recipe below.

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Remember if you make these, or any of Gino’s recipes, let us know how you got on.

Makes enough for six people

Ingredients for Gino D'Acampo belly pork with beans

1 potato cut into 1 cm rings
2kg belly pork, rind left on and scored, bones removed
Salt
100ml stock
4 heads of red chicory
2 tbsp olive oil
2 garlic cloves, crushed
2 tbsp grated parmesan
1 tbsp finely chopped sage
2 x 400g tins cannellini beans, drained
2 tbsp olive oil
1 tbsp thyme leaves
2 tbsp mascarpone
100ml stock, veg or chicken
Salt and pepper

How to make Gino D'Acampo belly pork with beans


Preheat the oven to 220oc. Place the potato slices on the bottom of a roasting tray, these create a trivet for the pork. Sprinkle salt over the skin of the pork skin them place it on top of the potatoes. Place the tray in the oven and cook for 30 minutes or until you start to see the skin crackling, then reduce the temperature to 140oc and roast for four hours.

When the pork is an hour away from coming out of the oven, cut the chicory in half, then place in a baking tray, cut side up. Pour in the stock, drizzle with olive oil. Sprinkle over the parmesan and season with salt and pepper. Place in the oven for an hour.

Fry the garlic and sage in a saucepan with the olive oil for one minute then tip into the pan along with the thyme then add the stock. Allow everything to warm through before stirring in the mascarpone. Season with salt and pepper.

Ingredients and method may vary slightly on live TV show.

Serve slices of the pork on top of the beans with a couple of pieces of braised chicory.

Gino D'Acampo belly pork with beans

Try these other recipes by Gino D'Acampo from Let's Do Lunch:

Gino D'Acampo caprese cake Lets Do Lunch With Gino and Mel
Gino D'Acampo Garlic mushrooms with oozing taleggio
Gino D'Acampo Roasted duck legs with sesame roasted peaches
Gino D'Acampo Smoked mackerel salad with warm beetroots and horseradish dressing

View all the latest Gino D'Acampo recipes here at Gino D'Acampo recipes

Let us know your thoughts below in the comments box. What do you think to Gino D'Acampo belly pork with beans?

Let's Do Lunch Pastilla by Gino D'Acampo

Let's Do Lunch Pastilla by Gino D'Acampo

Let's Do Lunch Pastilla by Gino D'Acampo from Lets Do Lunch with Gino and Mel today. Fancy trying something new in the kitchen? Take a look at this great little recipe as Gino D'Acampo makes Pastilla on Let's Do Lunch. Give this a go.

Let's Do Lunch Pastilla recipe by Gino D'Acampo
Let's Do Lunch Pastilla recipe by Gino D'Acampo
Make lots of little pastilla like Gino did on the cooking show or one large one. The choice is yours.
 Let's Do Lunch Pastilla by Gino D'Acampo
 Let's Do Lunch Pastilla by Gino D'Acampo
Make one big pie or lots of small ones as done by Gino on the show!
Pastilla is a traditional Moroccan dish which is an elaborate meat pie. Sounds good and tastes good too. Remember if you make these, or any of Gino’s recipes, let us know how you get on.


Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Ingredients for Let's Do Lunch Pastilla by Gino D'Acampo


50g butter melted
6 sheets filo pastry

For the lamb filling

1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 garlic clove crushed
1 tsp ground cinnamon
1 tbsp tomato
250g lamb mince
A splash of water
A small handful of raisins

For the sweet potato filling

A pinch of chilli flakes
2 large sweet potatoes, peeled and cut into 1 cm dice
2 tbsp olive oil
2 large handfuls of spinach
50g feta cheese


For the Chicken, ricotta and parsley

A small tin of sweetcorn, drained
2 cooked chicken breasts, skinless and cut into thin strips
100g ricotta cheese
Salt and pepper
100ml natural yogurt
2 tbsp parsley
1 tbsp harissa paste.

How to make Let's Do Lunch Pastilla by Gino D'Acampo

Make the fillings first.

For the lamb filling heat the oil in a frying pan. Add the spices and fry for 30 seconds, then add the garlic and mince. Fry until golden brown then stir in the tomato puree. Cook for one minute then loosen with a splash of water. Season with salt and pepper then stir in the raisins. Spoon into a bowl and leave to cool.

For the sweet potato filling. Preheat the oven to 200 c.

Place the diced sweet potato on a tray, then drizzle with olive oil and sprinkle over a few chilli flakes and salt. Place in the oven and roast for 30 minutes until tender.

Once the potatoes are cooked, heat one tbsp olive oil in a frying pan and wilt the spinach. Tip into a bowl and mix together with the cooked potatoes and crumble in the feta. Season to taste and leave to cool.

For the chicken filling

Mix together the chicken, sweet corn, ricotta and parsley then season well with salt and pepper.

Take a sheet of filo pastry and brush with butter, then cut it in half giving you two long strips

Place two spoonfuls of the filling at the bottom of one of the strips then start to roll it up into a spring roll shape. When you get half way down the line of pastry, tuck ends in and continue rolling. Brush with a little more butter then place on a baking tray. Repeat with the remaining mixtures so you have four of each flavors.

Sprinkle with almonds then bake in the oven for 15-20 minutes or until golden brown.

Ingredients and method may vary slightly on live TV show.

Mix together the yoghurt and harissa and serve with the pastilles.

Try these other Gino D'Acampo recipes:

Gino D'Acampo steak with roast potatoes Italian style
Gino D'Acampo millefeuille from Let's Do Lunch
Gino D'Acampo Chicken, couscous and orange salad

See lots more recipes at http://ginodacampo.blogspot.com. Just have a look and your sure to find a recipe to your liking. Get your inspiration from the Italian chef Gino D'Acampo. Have you been making any of Gino's recipes. Have you had great success or unlucky failures! We would love to hear how you got on. Leave your comments below. What do you think to Let's Do Lunch Pastilla by Gino D'Acampo?

Gino D'Acampo Pasta with spinach, watercress and rocket pesto

Gino D'Acampo Pasta with spinach, watercress and rocket pesto


Lets Do Lunch saw Gino D'Acampo Pasta with spinach, watercress and rocket pesto recipe made today. Gino's delicious version of the Italian favourite, pesto pasta!

Gino D'Acampo Pasta with spinach, watercress and rocket pesto
Gino D'Acampo Pasta with spinach, watercress and rocket pesto

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

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Makes enough for 1 person

Ingredients for Gino D'Acampo Pasta with spinach, watercress and rocket pesto

25g (a large handful) of watercress, spinach and rocket salad
125g fresh tagliatelle or spaghetti
1 small clove garlic
Zest of 1 lemon
6 walnut halves
30g grated pecorino
A few black olives, cut in half
Olive oil
Salt and pepper

Try some more of Gino's recipes:
Gino D'Acampo Griddled asparagus, poached egg and salmon with a lemon dressing
Gino D'Acampo steak with roast potatoes Italian style
Gino D'Acampo millefeuille from Let's Do Lunch
Gino D'Acampo Chicken, couscous and orange salad

How to make Gino D'Acampo Pasta with spinach, watercress and rocket pesto


Start by bringing a pan of salted water to the boil.

In a small blender blitz together the salad leaves, walnuts and garlic. Add enough olive oil to help blend, then add the lemon zest and pecorino. Give these another blitz and then season to your liking.

Tip the pesto into a bowl.

Add the pasta to the boiling water and cook for 2 minutes. (Alternatively follow packet instructions.) Finally drain when ready and reserve some of the water.

Add the pasta to the pesto. Add a splash of the cooking water to loosen everything, then stir in the black olives.

Ingredients and method may vary slightly on live TV show

Serve in warm bowls.

See lots more recipes at http://ginodacampo.blogspot.com. Just have a look and your sure to find a recipe to your liking. Get your inspiration from the Italian chef Gino D'Acampo. Have you been making any of Gino's recipes. Have you had great success or unlucky failures! We would love to hear how you got on. Leave your comments below. What do you think to Gino D'Acampo Pasta with spinach, watercress and rocket pesto?

Thursday, 7 August 2014

Chicken Biryiani by Gino D'Acampo Let's Do Lunch

Chicken Biryiani by Gino D'Acampo Let's Do Lunch


Chicken Biryiani by Gino D'Acampo Let's Do Lunch. Gino D'Acampo did a real treat for viewers on today's Let's Do Lunch show.

The celebrity chef showed you how to make a chicken biryiani.

Now that is a lunch with some spice! Hugely popular in Britain today.

Try it yourself at home following the recipe below.

Chicken Biryiani by Gino D'Acampo Let's Do Lunch
Chicken Biryiani by Gino D'Acampo Let's Do Lunch


Remember if you make these, or any of Gino’s recipes, let us know how you got on.


Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Ingredients for Chicken Biryiani by Gino D'Acampo Let's Do Lunch

For the marinade

1 large tub of natural yoghurt
6 Chicken Breasts
1 1/2 desertspoons of Garam Masala
1/2 tsp salt
1 tsp chilli powder

For the sauce

2 1/2 fluid oz veg oil
1 large onion sliced thinly
1 1/2 desert spoon coriander powder
1/2 tsp chilli powder
1 1/2 desert spoon cummin powder
2 tsp tumeric powder
1 tsp ginger powder
1 1/2 tsp garlic powder
3 desertspoons tomato puree

For the fried rice

3 fluid oz veg oil
1lb Basmati rice
1 large onion thinly sliced
2 cardoman pods
Salt to taste
1 desert spoon garam masala
8oz Frozen garden peas
Boiling water
4oz Chopped Mushrooms (optional)

How to make Chicken Biryiani by Gino D'Acampo Let's Do Lunch

Dice chicken breasts and add yoghurt and dry ingredients and allow to marinade 1/2 an hour will do, longer will be fine.

Gino D'Acampo Garlic mushrooms with oozing taleggio

Mix all the dry ingredients into a paste with water and set aside

Fry sliced onions in the oil till they are soft but not browned, add the paste and fry on a low heat for five mins add extra oil if necessary, the spices need to be well cooked through.

Let's Do Lunch Summer Chicken Pie Gino D'Acampo

Add the chicken and all the marinade to the spices along with the tomato puree, continue frying for a further five mins.

Add a small amount of water and simmer on a low light until some of the liquid is absorbed and the chicken is tender.

Gino D'Acampo Smoked mackerel salad with warm beetroots and horseradish dressing

Wash and soak rice in cold water for half an hour, then drain in a seive for half and hour. While the rice is draining, fry onions in a wok type pan till softened and slightly coloured, add garam masala cardoman pods. Add the drained rice, peas, chopped mushrooms and salt. stir coating the rice in the oil, add boiling water to just cover the rice bring to boil stir once, put the lid firmly on and lower the heat, after 5 mins turn the heat off, but leave the lid on for a further 10 mins.

After that time remove lid and gently fork the rice.

Place half the rice in a lasagna type dish, add the chicken curry in a layer on top, then place the rest of the rice on top, cover with tin foil and put in a warm oven gas mark four for 10 mins.

Gino D'Acampo Sticky pork with homemade coleslaw

Ingredients and method may vary slightly on live TV show.

The dish is now ready to be served garnished with crispy fried onions and slivered almonds.

See hundreds more recipes at http://ginodacampo.blogspot.com. Just have a look and you will definitely find a recipe to your 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 Chicken Biryiani by Gino D'Acampo Let's Do Lunch?

Gino D'Acampo Caribbean spiced monkfish with mango salsa

Gino D'Acampo Caribbean spiced monkfish with mango salsa


Let's Do Lunch Gino D'Acampo Caribbean spiced monkfish with mango salsa recipe is delightful. Gino D'Acampo Caribbean spiced monkfish with mango salsa recipe from Lets Do Lunch with Gino and Mel today. The sun is shining, so why not take some inspiration from the Caribbean for your lunch?
On Let's Do Lunch, Gino D'Acampo is made Caribbean spiced monkfish with mango salsa.
Our mouths watered with anticipation.

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Why not give it a go at home then throw the patio doors open and enjoy a bit of alfresco dining?
Remember if you make these, or any of Gino’s recipes, tell us all about it.

(Makes enough for four)

Ingredients for Gino D'Acampo Caribbean spiced monkfish with mango salsa


6 garlic cloves
800g monfish fillet
4 green chillies
2 tbsp fresh thyme leaves
A bunch of spring onions
3 tbsp muscovado sugar
1 tsp ground cinnamon
2 tsp ground allspice
½ tsp ground nutmeg
For the black bean
1 tsp freshly ground black pepper

1 tbsp olive oil
2 cloves garlic sliced
100g smoked bacon, diced
1 red chilli chopped
2 x 400g tins, black beans, drained and rinsed
100ml stock
1 tbsp thyme leaves
A bunch of coriander
½ mango finely diced
2 spring onions chopped

How to make Gino D'Acampo Caribbean spiced monkfish with mango salsa


Place the garlic, chilli, spring onions, thyme, sugar, allspice, cinnamon, nutmeg and pepper into a small blender and blend to a wet paste.

Ingredients and method may vary slightly on live TV show.

Spoon the paste out into a tray then roll the monkfish fillets in it so that it is completely covered. Leave to marinate for two hours in the fridge or overnight.

Heat a griddle pan on a medium to heat. Griddle the fish for five to six minutes on each side or until slightly browned and cooked through.

Try Gino's recipes from previous Lets Do Lunch shows:

Gino D'Acampo Pimped up Hot Dogs from Let's Do Lunch With Gino and Mel
Gino D'Acampo Panzanella salad 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 Prosecco and raspberry jelly with lemon ice cream

Fry the bacon in a frying pan with a little olive oil. Once crispy add the garlic, chilli and thyme. Fry for a further minute before stirring in the drained beans. Coat in the oil then add the stock. Allow everything to warm through. Stir through the herbs and season well with salt and black pepper.

Once the fish is cooked slice into two cm thick pieces and serve on top of the black beans with a drizzle of oil and some diced mango.

See hundreds more recipes at http://ginodacampo.blogspot.com. Just have a look and you will definitely find a recipe to your 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 Caribbean spiced monkfish with mango salsa

Gino D'Acampo Griddled peach salad & mozzarella wrapped in pancetta

Gino D'Acampo Griddled peach salad & mozzarella wrapped in pancetta.


Gino D'Acampo Griddled peach salad & mozzarella wrapped in pancetta is today's Let's Do Lunch with Gino and Mel recipe. This is summer cooking made easy for anyone to make. Try Gino's griddled peach and mozzarella salad as a super speedy lunchtime treat.

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel


Makes enough for 1 person

Ingredients for Gino D'Acampo Griddled peach salad & mozzarella wrapped in pancetta


Gino D'Acampo Griddled peach salad & mozzarella wrapped in pancetta recipe
Gino D'Acampo Griddled peach salad & mozzarella wrapped in pancetta recipe



4 slices of pancetta
1 ball of mozzarella (cow’s milk not buffalo)
1 tbsp olive oil
2 tbsp honey
1 firm peach
A pinch of chilli flakes
Juice of a lemon
A handful of rocket leaves
1 tbsp olive oil

How to make Gino D'Acampo Griddled peach salad & mozzarella wrapped in pancetta

Try these great recipes from Gino!
Gino D'Acampo steak with roast potatoes Italian style
Gino D'Acampo Chicken, couscous and orange salad

Heat two frying pans on a high heat and get them ready for action

Cut the ball of mozzarella into quarters. Simply  then wrap each quarter in a slice of pancetta.

Finely dice the peach.

Pour the oil into one of the pans and add the pancetta wrapped mozzarella, fry quickly on each side.

Add the peaches to the other pan with the honey. Cook for 1 minute until sticky and warm.

Dress the rocket leaves with olive oil and a little lemon, salt and pepper.

Ingredients and method may vary slightly on live TV show

Once cooked arrange the mozzarella on a plate, drizzle with the warm peaches then scatter with the dressed rocket leaves.

See hundreds more recipes at http://ginodacampo.blogspot.com. Just have a look and you will definitely find a recipe to your 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 Griddled peach salad & mozzarella wrapped in pancetta?

Wednesday, 6 August 2014

Gino D'Acampo Crab and apple tart with apple salad

Gino D'Acampo Crab and apple tart with apple salad


Gino D'Acampo Crab and apple tart with apple salad from Let's Do Lunch with Gino and Mel recipes today. It's a unique combination, but it really works! You have got to try this! Try Gino's fresh and summery crab and apple tart.

Twitter @GinoLetsDoLunch
Facebook LetsDoLunchWithGinoAndMel

Gino D'Acampo Crab and apple tart with apple salad recipe
Gino D'Acampo Crab and apple tart with apple salad recipe

Makes enough for 6 people

Ingredients for Gino D'Acampo Crab and apple tart with apple salad



1 egg beaten
300g ready-made short crust pastry
25g butter
250ml milk
1⁄2 red chilli finely chopped
25g plain flour
125g white crab meat
2 tbsp chopped parsley and coriander mixed
1 Granny Smith apple, peeled and grated
2 eggs, separated
Salt and pepper
Pinch of nutmeg

For the salad


2 large handfuls of watercress
1 Granny smith apple, cut into thin matchsticks
1 tbsp whole grain mustard
Juice of half a lemon
3 tbsp olive oil
1 tsp honey
Salt and pepper

How to make Gino D'Acampo Crab and apple tart with apple salad


Pre heat the oven to 200C. Roll the pastry out until 0.5cm thick. Use it to line a 23cm fluted tart tin pressing it neatly into the sides, but leaving any left over pastry hanging over the sides. Line this with a piece of parchment paper and fill it with baking beans or rice. Bake in the oven for 15 minutes.

Gino D'Acampo millefeuille from Let's Do Lunch

After 15 minutes remove from the oven and take out the parchment and baking beans. Brush the base and sides of the tart case with egg then place it back in the oven for 2 minutes.

Gino D'Acampo Chicken, couscous and orange salad

Take it out of the oven and trim off any excess party with a serrated knife.

Gino D'Acampo steak with roast potatoes Italian style

Melt the butter in a pan and add the flour. Cook for 1 minute before whisking in the milk making a white sauce. Stirring constantly, bring the sauce back to a simmer then remove from the heat. Stir in the brown crab meat, nutmeg and chilli and salt. Leave to cool slightly.

Once cooled slightly, stir in the egg yolks, parsley and coriander, apple and white crab meat.

Gino D'Acampo Crab and apple tart with apple salad
Gino D'Acampo Crab and apple tart with apple salad


Whisk the egg white to stiff peaks the fold into white sauce mix. Pour it into the pastry case and cook for 30-35 minutes or until puffed and golden brown. Remove from the oven and tin, leave to cool slightly.

Ingredients and method may vary slightly on live TV show

Mix together the mustard, honey and lemon juice. Whisk in the olive oil and season with salt and pepper. Place the apple match sticks and watercress in a bowl then dress with the mustard dressing and serve with slices of tart.

See hundreds more recipes at http://ginodacampo.blogspot.com. Just have a look and you will definitely find a recipe to your 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 Crab and apple tart with apple salad?