Recipes: Healthy and hearty meals

Michael Mol has ticked a lot of boxes in his career, and now the hunky doctor has added author to the list after recently having released a cookbook all about how to eat healthier. Fortunato Mazzone is one of SA's most celebrated chefs and co-owner of multi award winning five star graded Ristorante Ritrovo in Pretoria who is no stranger to the show, he is the owner of a very well-known award winning restaurant in Pretoria.

 

The Complimentary Breakfast decided to test out the theory that healthy does not necessarily mean delicious by putting Michael's favourite recipe up against a recipe that Ritrovo's Fortunato Mazzone believes is one of the most appealing dishes to cook. The results may just surprise you... 

These are the recipes the two pro's felt would be the most appealing:

 

 

 

Michael Mol (a medical doctor with extensive knowledge of nutrition and fitness) and John Berry (chef, health guru and chief innovations officer of Kauai) join forces to share their knowledge on how to have happy and healthy families that enjoy food together.
Your Best Life is a remarkable recipe book with more than 80 recipes. It’s jam-packed with full-color photos that show readers how exciting healthy food and the foundation of a healthy lifestyle can be.

The book includes:
•    Scrumptious recipes for breakfast, lunch, dinner, smoothies, fresh juices, snack attacks and healthy desserts.
•    Special recipes to prepare in under 30 minutes.
•    Dietary icons next to recipes that indicate low-carb high-fat, vegetarian, vegan, dairy free, gluten free and wheat free meals.
•    Two recipe indexes – one arranged according to ingredients and one according to dietary icons.

 

The recipes in Your Best Life are accompanied by fascinating health tips with a touch of humor. Healthy eating can be easy. Learn how from the experts!

 

Excerpt from Your Best Life:

 

 

FORTUNATO MAZZONE OF RITROVO

 

THIS IS A TYPICAL NEAPOLITAN SUNDAY DISH TO BE ENJOYED BY THE WHOLE FAMILY WITH THE RICH MEAT SAUCE FIRST BEING ENJOYED ON PASTA AS THE STARTER. THE MEATS MUST BE SLICED ONTO A SERVING DISH AND ENJOYED WITH A VINEGARY GREEN SALAD ON THE SIDE AS THE MAIN COURSE.

 

RAGU’ NAPOLETANO (SERVES 6)

 

GOOD EXTRA VIRGINVIRGIN OLIVE OIL
4 X 400G TINS OF ITALIAN PEELED TOMATOES CHOPPED
LARGE TABLESPOON OF TOMATO CONCENTRATE PASTE
HALF A BOTTLE OF GOOD ROBUST RED WINE. (PLEEEZ NO BOXED GARBAGE)
1 DICED LARGE ONION
CELERY DICED (2-3 STICKS)
1 LARGE CARROT PEELED AND DICED
4 CLOVES OF CRUSHED GARLIC
1 WHOLE SIRLOIN CHUNK OF AROUND 1 KG
8 ITALIAN SALSICCE OR GOOD COARSE PORK SAUSAGE
1 CHICKEN ON THE BONE JOINTED
1 RACK OF LAMB ON THE BONE
HANDFUL OF FRESH BASIL

 

METHOD

1. IN A MEDIUM SAUTEE PAN BRAISE THE DICED CARROTS, ONIONS, GARLIC AND CELERY ON A MODERATE HEAT UNTIL GLOSSY. IT IS IMPORTANT THAT THEY NOT BURN. SET ASIDE.

 

2. PLACE THE WHOLE SIRLOIN, LAMB, CHICKEN AND SAUSAGE IN A LARGE POT AND COOK IN AROUND 100ML OF PRE HEATED OLIVE OIL SLOWLY TURNING OVER UNTIL LIGHTLY BROWNED AND SEALED.

 

3. ADD THE BRAISED AROMATICS TO THE POT AND STIR ADDING SOME SEASONING AT THIS POINT.

 

4. ADD THE WINE SLOWLY IN DROPS INTO THE POT STIRRING AND REDUCING CONSISTENTLY UNTIL ALL THE ALCOHOL HAS EVAPORATED AND THE SAUCE IS REACHING A NICE THICK DARK CONSISTENCY AT THE BASE OF THE POT.

 

5. AT THIS POINT ADD THE TOMATO PASTE AND STIR IN. COOK FOR A FURTHER 5 MINUTES STIRRING CONTINUOUSLY TO PREVENT ANY BURNING. THE EMPHASIS MUST BE ON A GENTLE COOKING PROCESS WITH RESPECT FOR YOUR INGREDIENTS. 

 

6. PLACE THE PEELED TOMATOS INTO A BOWL AND PULP THEM BY HAND. ADD THE BASIL TORN BY HAND AND SEASON TO TASTE WITH SEA SALT AND BLACK PEPPER. ADD THE PULP TO THE POT AND ALLOW TO SIMMER SLOWLY FOR TWO HOURS. DO A FINAL SEASONING OF SEA SALT AND BLACK PEPPER TO TASTE. 

 

7. THE MEAT SHOULD NOW BE DISSOLVING INTO THE SAUCE AND THE SAUCE SHOULD HAVE THICKENED AND BROWNED TO A RICH DEEP COLOUR OF GOOD BURGUNDY.
 
8. JUST BEFORE SERVING ADD A FEW MORE FRESH BASIL LEAVES. COOK THE PASTA SEPERATELY AL DENTE AND SERVE WITH GENEROUS HELPINGS OF THE SAUCE. USE GOOD PARMIGIANO REGGIANO TO COMPLEMENT THE FLAVOUR OF THE DISH. 

 

THIS DISH TAKES TIME AND PATIENCE BUT THE RESULTS ARE WORTH IT AND REMEMBER YOU ARE COOKING TWO COURSES IN ONE. THIS IS NOT DELICATE FOOD BUT EARTHY COMFORT FOOD THAT NEVER FAILS TO SATISFY.

 

PLACE ALL THE REMAINING CHUNKS OF MIXED MEATS ON A PLATTER SLICED AND FULL OF THE DELICIOUS SAUCE AND SERVE WITH HAND SLICED CROSS CUT FRIED POTATOES AND A VERY VINEGARY GREEN SALAD FOR A PERFECT AND VERY TRADITIONAL ITALIAN MEAL.