Next vs. el Bulli Opening

Sausage, Peppers, and Onions Recipe

Ingredients recipe

4 Italian sausage links (sweet, hot, or a couple of each)
2 Tbsp olive oil
1 green bell pepper, sliced into 2 to 3 inch long strips
1 red bell pepper, sliced into 2 to 3 inch long strips
1 bell pepper of another color (yellow or orange or purple), sliced into strips 2-3 inches long
4 garlic cloves, sliced into slivers
1 large sweet or yellow onion, sliced into 1/4-inch half-moons
1 small (15 ounce) can of crushed tomatoes
1 Tbsp of dried oregano
1/2 cup Marsala or red wine (optional)
1/2 teaspoon red pepper flakes (optional)
Salt to taste
Method of recipe


1.Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.

2.Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening. Once the onions and peppers soften, sprinkle some salt on them. Once you get some searing on the onions and peppers, add the garlic and cook for 1 more minute.

3.Add the Marsala or red wine if you are using, and with a wooden spoon scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.

4.Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft the sausages are cooked through, about 20 minutes.
Sausage, peppers and onions will keep in the fridge for several days.
Serve over polenta, or with penne pasta, or load up in a hoagie roll. Any leftover sauce makes a great sauce for pasta.

Smoked salmon pizza recipe

Ingredients recipe

1 quantity gluten-free pizza dough (see related recipe)
1 tablespoon olive oil
1/2 cup Coon or Mil Lel pizza cheese
50g smoked salmon, chopped
1/2 small red onion, thinly sliced
1 tablespoon capers
Light sour cream and fresh dill, to serve
Method of recipe


1.Make pizza dough. Preheat oven to 220°C/200°C fan-forced. Roll dough into two 25cm circles. Place on prepared trays. Brush with oil. Top with cheese, salmon, onion and capers. Bake for 15 minutes or until cheese has melted and base is crisp.

2.Top with cream and dill. Serve.

Simple Pesto Pasta recipe

Ingredients recipe

 1/2 (16 ounce) box dry fettuccine pasta
1/4 cup butter, or to taste
3 tablespoons minced garlic
1/4 cup pesto


Directions of recipe

1.Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.

2.Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.

Pesto recipe

Ingredients recipe

 3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil
1/4 cup pine nuts
1/2 cup chopped fresh parsley (optional)


Directions of recipe

1.Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender. Blend to a smooth paste. Add parsley if desired.

Goat Cheese Salmon recipe

Ingredients recipe

 4 salmon fillets
1/2 cup herbed goat cheese
1/4 cup prepared Dijon mustard mayonnaise blend
salt and pepper to taste

Directions of recipe

 1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

2.Arrange the salmon fillets in the baking dish. Make small incisions in each fillet, and stuff with equal amounts of the herbed goat cheese. Spread equal amounts prepared Dijon mustard mayonnaise blend over each fillet. Season with salt and pepper.

3.Bake salmon 15 minutes in the preheated oven, or until easily flaked with a fork.