Posts tagged dinner

Ricotta Gnudi with Chorizo and Peas

Comments Off on Ricotta Gnudi with Chorizo and Peas read Vegetables and Salads
Ricotta Gnudi with Chorizo and Peas

Jess - Gnudi5Jess - Gnudi7

T

hese little gnudi pillows are a lighter take on the chewier gnocchi – a potato based recipe –  and instead use creamy ricotta and very little flour to form a creamy and lovely textured equivalent. Historically they are known in Italy as ‘naked’ ravioli. Use your imagination….these ones however are clothed in a simple buttery lemon sauce. A delicious end to whats been a temperamental June weekend. Glorious sun one minute and torrential rain the next. Since the gardens and parks are in full green bloom with all the nourishing rain, a dinner inspired using fresh summer vegetables here makes them not an addition to the gnudi main event but an equal partner.

This recipe is speedy to knock up especially once you’ve fried the gnudi. Simply toss together the blanched vegetables in some buttery lemon and voila…you have a perfect summers meal!

Feel free to use any range of vegetables. Sliced blanched asparagus would be glorious here when in season perhaps with pancetta instead of chorizo. Or try string in some last minute wild garlic leaves, basil or mint.

Serves 2

Gnudi

  • 250g  ricotta cheese
  • 60g plain flour
  • 1 large egg, beten
  • 20g finely grated parmesan (plus more for garnish)
  • Grated zest 1 lemon
  • Salt and pepper

Sauce

  • 1/2 lemon
  • 100g peas
  • 100g broad beans, podded (or any other summer green veg enough for 2)
  • 100g chorizo, sliced on the diagonal
  • 40g unsalted butter
  • Handful chopped chives
  1. Begin making the gnudi. Combine all ingredients into a bowl and mix until well combined.Jess - Gnudi
  2. Tip out onto a floured surface and roll into a log shape (as thick as you like). Add a little more flour if needed. The texture should come together and not be wet but it will be very soft and pillowy like dough. Quite fragile.
  3. Chop into gnudi pieces (mine were about 2 inch long) and place on a tray until ready to cookJess - Gnudi2
  4. Bring a pan of water to the boil and blanch your vegetables of choice and then drain and set aside.
  5. Using the same pan, season the water and poach the gnudi for a few minutes. They will rise to the surface and float once cooked and ready. When this happens, use a slotted spoon to drain and place on a lined tray. Keep the water for the sauce.
  6. Heat a frying pan and add half the butter and a little oil. Heat on a high heat and then fry the gnudi until golden brown all over. Place on a warm plate and keep warm once golden.
  7. Jess - Gnudi3
  8. In the same pan, add the sliced chorizo and fry just until beginning to crisp.
  9. (You need to now work quickly to prevent the vegetables decolouring). Add the vegetables – peas and beans – to the chorizo in the pan and season.
  10. Next add in the rest of the butter and stir to emulsify the sauce. Add a splash of the gnudi poaching water.
  11. Simmer and then add the gnudi to the mixture and warm through and coat in the buttery juices.
  12. Finally, when all warmed through, squeeze over the lemon juice and the chopped chives.
  13. Serve in deep warm bowls topped with any reserved chopped chives and some more grated parmesan

Jess - Gnudi4

 

Spicy Lamb Patties, Coconut Flatbreads, Lime yoghurt – Beer

Comments Off on Spicy Lamb Patties, Coconut Flatbreads, Lime yoghurt – Beer read Meat

image

image

I love this type of food. Fresh, simple and filled with flavour this is one from the archive but is actually something I crave in the spring when the sun starts to shine! This looks like a long list but most of the ingredients will be in your pantry and all you need to do is simply throw them together! So when the Spring sun makes an appearance, take a little forage in the pantry for this perfect sharing-style meal for all your buddies with a couple of cold beers….

Spicy lamb patties

  • 500g lamb mince
  • 1 tsp flaky salt
  • 1 tsp cracked black pepper
  • ½ tsp cumin seed
  • 1tsp ground coriander
  • 1 tsp ras el hanout
  • 1-2 tsp smoked sweet paprika (depending on your hot levels)

Lime yoghurt

  • 250g thick Greek yoghurt
  • Handful of chopped mint, or coriander
  • Grated zest of 1 lime
  • 2 tbsp freshly squeezed lime juice
  • 1 tbsp olive oil
  • Salt and pepper

Coconut flatbreads

  • 250g plain flour
  • 150ml warm water
  • 1 tsp extra virgin olive oil
  • salt and pepper
  • Large handful of dessicated coconut
  1. Start with the lamb patties. Combine all the dry spices in a pestle and mortar and grind together.
  2. Using your hands, take golf ball sized pieces of lamb mince and roll in your hands and slightly flatten to form mini burger-like patties (alternatively make large burgers). Roll generously in the dry rub until coated and place on a plate. Continue until you have used up all the lamb and then cover the patties with cling film and chill.
  3. Now make the flatbread dough. Sieve out the flour and add the oil, seasoning and the dessicated coconut. Make a well in the centre and add the warm water.
  4. Using a fork, mix to combine until you have a dough. Tip out onto a lightly floured surface and knead briefly until it comes together.
  5. Place the dough ball in a floured bowl and cover with cling film to rest.
  6. Meanwhile make the yoghurt by combining all the ingredients and alter to taste with a bit more of anything you think it needs.
  7. Heat a large non-stick pan over a high heat and put on the extractor fan. Now, take walnut sized pieces of dough and roll out on a floured surface until you have about 6-8 flatbreads about 2mm thick. Fry over a high heat in a frying pan for a few minutes each side.They will puff up as they cook. If the heat gets to high and they char and burn before they are cooked through, turn the heat down a little. You just want a little charring and the coconut to toast. Complete with the remaining dough, wrapping them in a tea towel afterwards as you go to keep them warm and soft.
  8. Now heat some oil in the same pan over a high heat and fry the lamb patties for about 2-3 minutes each side until cooked through. The outside will look burnt but it will just be the spices charring and forming a crust for the juicy insides.

Serve the patties wrapped tightly in the warm flatbreads with the cool yoghurt and some fresh lemony dressed salad leaves in one small edible pouch.

Alternatively, I frequently cook this all on the barbeque in the summertime….imageimage