For the pasta dough
Place flour, salt and olive oil in the bowl of a mixer and blend for a few minutes. Add eggs and egg yolk and continue to mix until a soft, elastic dough is formed. Leave the dough to rest for 30 minutes.
For the filling
Heat the butter in a pan, add the spinach and cook for a few minutes until it becomes wilted and all juices evaporate. Chop spinach and transfer to a bowl. Mix in the prosciutto, feta cheese, basil, salt, pepper and nutmeg and set aside.
Divide the dough in two and roll out each piece until it is very thin (almost transparent). Brush the sheets of dough with a bit of water and, working in straight lines, place 1 tsp of filling after another leaving 5 cm distance between each. Cover with the other sheet of dough and press gently between the filling to adhere the two sheets together.
Cut out 6 cm circles around each spoon of filling making sure the edges of the ravioli are tightly sealed.
Place the ravioli in boiling salted water and cook for 2-3 minutes until al dente and strain.
For serving
Heat the butter in a large frying pan, until slightly colored. Add the ravioli, chili, basil leaves and mix well. Sprinkle with crumbled feta cheese and serve.
Place the turkey, feta, tomatoes, thyme, egg, garlic powder, ground almonds and water in a medium bowl and mix well. Shape mixture into sixteen 1 inch balls.
Heat the olive oil in a deep skillet and fry the meat balls for 4-5 minutes on each side, until golden brown and cooked thoroughly.
Remove the meatballs from the frying pan and place them on paper towel-lined plate to absorb any excess oil.
For the salad
Using a large sauce pan, bring salted water to a boil. Add the zucchini ribbons and cook for two minutes. Remove the ribbons and drain in a colander.
Heat the olive oil, garlic and chili flakes for 20 seconds in the sauce pan and mix in the zucchini ribbons.
Serve meatballs with warm zucchini ribbons and garnish with crumbled feta cheese.
Combine ground beef and lamb with grated onion. Add egg, bread crumbs, salt, pepper and cumin and mix well. Cover and refrigerate for 30 minutes.
Shape mixture into 2 inch balls. Press 1 cheese cube into centre of each ball, sealing it inside. Heat the olive oil in a cast iron skillet and cook meatballs for about 10 minutes turning them occasionally.
For the honey mustard sauce
In a medium saucepan over medium heat, mix the honey, tabasco, both mustards and stir. Bring to a gentle boil. Reduce heat and simmer for 3 minutes, until a glossy sauce is formed. Set aside to cool.
Serve meatballs with honey mustard on the side for dipping.
Preheat oven to 200°C. Cut chicken breasts lengthwise into two halves without cutting completely through leaving one side attached.
Open the chicken breast and season both sides with salt and pepper. Place the crumbled feta cheese and chopped peppers on half of the inside of the chicken breast and fold the other half over to close.
One by one, dust the chicken breasts with flour, dip them into the egg and then coat with bread crumbs.
Heat olive oil and butter in a skillet. Add the chicken breast and cook for 5-6 minutes on each side until browned. Transfer the chicken to a baking sheet and bake for 15-20 minutes until cooked through.
For the tomato pesto
Blend all ingredients except walnuts until they are puréed. Pour the purée into a bowl and mix in the chopped walnuts.
For the lemon sauce
Heat the butter in a sauce pan until golden. Stir in the rosemary and then the lemon juice. Mix well. Serve the chicken breast topped with the lemon sauce and with a side of tomato pesto.
Prepare the marinade for the steak by mixing together the balsamic vinegar, olive oil and rosemary. Place the steak in a large bowl and pour in the marinade ensuring all sides of the steak are coated. Cover tightly with cling film and refrigerate for at least 1 hour (maximum 24 hours).
Remove the steak from the refrigerator and bring to room temperature. Heat a grill pan or heavy-bottomed skillet over high heat. Remove the steaks from the marinade, and generously season with salt and pepper on both sides, using about one teaspoon of salt per pound of meat. Place the steak on the grill pan and cook until the meat is seared and deep brown on both sides (5 to 6 minutes per side for medium rare). Transfer the steak to a platter or cutting board and let rest for 5 minutes before cutting. Use a sharp knife and cut the steaks diagonally against the grain into ½ inch thick slices.
For the pumpkin cream
Preheat oven to 180°C. Using a sauce pan, heat the 100 g heavy cream with the cubed feta and the grated parmesan until the cheese melts and the mixture is completely combined. Remove from heat and allow to cool. Add the egg white, whipped cream, crumbled feta and pepper and mix until a mousse-like texture is formed. Refrigerate the cream to thicken.
Place the pumpkin in a baking dish, sprinkle with salt and pepper, drizzle with olive oil and bake in preheated oven for about 30 minutes, until very tender. When the pumpkin has cooled, mash with a fork, transfer to the cream mixture and gently stir.
For serving
Place salad leaves in a large bowl, sprinkle with salt and toss gently to distribute evenly. Drizzle the vinegar, olive oil and toss gently to coat the leaves. Place 4-5 slices of beef on each plate topped with 1 heaping tbsp of pumpkin cream. Add the salad leaves to the plate and serve.
