Category: Sides

Categories
Sides

parsnip puree

  • 300 g parsnip
  • 180 ml double cream
  • 100 g butter
  • Heat the butter in a saucepan and cook the parsnips for one minute on a high heat.
  • Add the cream, bring the mixture to the boil then reduce the heat and simmer for five minutes or until the parsnips are tender. Blend the parsnip mixture in a blender until smooth.
  • Pass the mixture through a fine sieve and into a clean pan, then season to taste with salt and freshly ground black pepper.
Categories
Dinners Sides Vegetarian

Spinach Ricotta Gnudis

Ingredients

  • 500 gr ricotta
  • 1 lb. fresh baby spinach
  • 1 egg and 1 egg yolk
  • 65gr freshly grated parmigiano-reggiano
  • 70 gr flour (00) and extra in case its too wet
  • salt and pepper
  • 25gr butter
  • tomato sauce

Instructions

  1. Drain ricotta and let sit to dry for 2 hours
  2. Bring a large pot of generously salted water to a boil ad add spinach. Once cooked, drain and put cold water from the tap. Then place in the fridge.
  3. Once completely cooled, squeeze spinach to get out all the moisture and chop finely
  4. In a bowl, add the chopped spinach and the ricotta. Add the eggs and parmesan and mix. Then add the flour and mix but only until sticky. DO NOT OVER MIX
  5. Use a tablespoon to scoop out a ball of mixture and then roll it in some flour. Roll it in your hands until it is a nice size and place it on a baking sheet lined with paper and sprinkled with more flour.
  6. Bring a large pot of generously salted water to a simmer over medium heat. Cook the balls being careful not to crowd them until it floats to the top. Cook at least 5-7 minutes or they will be too mushy. As they float to the top, use a slotted spoon to transfer them to a colander to remove the water.
  7. Put some butter into a skillet on high heat and fry the dumplings for a couple of minutes, being careful not to break them apart and brown them on the outside.
  8. . To serve, Place tomato sauce in the bottom of the bowl, add gnudis and drizzle with melted butter, top with additional Parmigiano-­Reggiano, and serve warm. (add Basil)
  • 125ml olive oil
  • 2 garlic cloves
  • 800g tomato puree or 2 cans of tomatoes 400gr
  • 1 tsp sugar
  • salt

Fry the garlic in the oil until browned. Add the tomato paste sugar and salt to taste.

Categories
Sides

Potato salad with capers

  • 500 grams of potatoes
  • 4 hard boiled eggs
  • 3 spring onions
  • 4 tbsp yogurt
  • 1 tbsp mayo
  • 1.4 c diced red onions
  • 1 tbsp red wine vinegar
  • pepper
  • 2 tbsp capers
  • 50 grams of honey bbq chips (or paprika)

Cut potatoes in half.  Cook in boiling salted water for 11 min.  Drain. Hard boil the eggs by placing them in cold water and setting the heat high. Once at a rolling boil, leave for 3 minutes then turn off the heat and close the lip of the pot. Let sit for at least 15 minutes before rinsing in cold water. Peel and chop into large pieces.
Slice spring onions and dice red onions.
Mix together yogurt with mayo. Add red wine vinegar and pepper as needed for taste.
Drain capers and mix everything in a bowl.
Smash bbq chips and sprinkle over the top.

Categories
Sides Soups&Salads Vegetarian

Roasted Aubergine with Garlic, Pine Nuts and Basil

NOTE: this takes about 2 hours. If you make the full recipe for the dressing you will have a lot leftover.

  • 5 medium aubergines
  • 120 ml olive oil plus extra to serve
  • 150 g yogurt
  • 10 g basil leaves
  • 20 g pine nuts toasted
  • sea salt and pepper

Garlic Dressing

  • 50 g peeled garlic cloves
  • 1 1/2 tsp harissa
  • 1 tsp pomegranate molasses
  • 2 1/2 tbsp lemon juice
  • 1/4 tsp chili flakes
  • 1/2 tsp cocoa powder
  • 50 ml olive oil

Preheat oven to 200c. Cut each aubergine in 4ths-half lengthwise then again widthwise. Then cut each section into wedges about 3cm wide and 10cm long and put in a bowl with 1 tblsp olive oil and salt and pepper and mix well. Place them skin side down (not crowded) on a parchment lined baking sheet and roast in the oven for 40 minutes until golden brown. Set aside to cool.

Mix all the ingredients for the garlic dressing into the food processor with 1/4 tsp salt and blitz for about 2 minutes until a smooth paste is formed.

Place the aubergines and dressing into a bowl and mix well. Use your hands as to not break down the aubergines into mush. Leave for one hour or more if possible.

To serve, spread the yogurt onto the plate and put the aubergines on top. Sprinkle torn basil leaves over each plate and then sprinkle pine nuts. drizzle with a little olive oil.

HomeMade Harissa

  • 10 dried New Mexico chiles (or other large dried chile with mild-to-medium spiciness)
  • 7 dried chiles de arbol (increase for more heat, decrease for less heat)
  • 1 Tbsp (heaping) cumin seeds (or sub slightly less ground // if using ground, skip the toasting step)
  • 2 tsp coriander seeds (or sub slightly less ground // if using ground, skip the toasting step)
  • 1 tsp caraway seeds (not essential, but added to most traditional harissa)
  • 4 cloves garlic, minced
  • 1 ½ tsp smoked paprika
  • 1 tsp sea salt
  • 2 Tbsp lemon juice
  • 1 Tbsp white wine vinegar or apple cider vinegar
  • 1 Tbsp tomato paste (or sub finely chopped sun-dried tomatoes)
  • 1/4 cup olive oil (if avoiding oil, sub water or omit)

Instructions

  1. fsAdd dried chilies to a mixing bowl or measuring cup and cover with hot water. (We used a mix of mild New Mexico chiles and hot peppers (chiles de arbol). Adjust the ratio to preferred spice level.) Once submerged, cover and steam for 15-20 minutes to rehydrate. Set aside.
  2. In the meantime, add cumin and coriander seeds to a small skillet and toast over medium heat for a few minutes, or until fragrant and they start to pop. Then transfer to a mortar and pestle (if you don’t own one, just add to a food processor to mix later), and crush into a fine powder.
  3. Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Then add lemon juice and vinegar and mix again until you’ve achieved a paste. Transfer paste to food processor and add the tomato paste. Set aside.
  4. Once chiles are rehydrated, drain and remove the stems and seeds (I recommend wearing gloves to protect your hands), then add to food processor. At this point, all ingredients (besides olive oil) should be in the food processor.
  5. Blend for 1-2 minutes, scraping down sides as needed until a smooth paste is achieved. Then stream in 1/4 cup olive oil while blending to create a saucier consistency (see photo). (Add more oil (or water) as needed until desired consistency is achieved.)
  6. Taste and adjust flavor as needed, adding more lemon or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste. If it’s not spicy enough at this point, you can either add more chiles de arbol (rehydrated and seeds removed) or cayenne pepper to taste.
  7. Scoop paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, we recommend scooping into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.
Categories
Sides Vegetarian

Maple Roasted Brussel Sprouts

  • 2 lbs brussels sprouts
  • 3 tbsp melted coconut oil or olive oil
  • ½ tsp chili flakes (crushed red pepper) or cracked black pepper
  • ¼ cup maple syrup
  • ½ tsp sea salt or kosher salt
  • More salt to taste
  • Preheat oven to 425°F.
  • Line a half sheet pan with parchment paper or foil (for easy clean up). I prefer parchment paper, since the brussels sprouts won’t stick to it.
  • Wash the brussels sprouts. Trim the stems and cut in half. Pat dry the brussels sprouts with paper towel to remove excess moisture. This is essential to help them become crisp faster.
  • Place the cut, and dried brussels sprouts in a large bowl.
  • Add the oil, chili flakes or black pepper, maple syrup and salt. Toss to combine.
  • Optional – drizzle a little extra oil on the lined baking tray (I recommend this more for a foil-lined tray, in order to prevent the brussels sprouts from sticking to the foil).
  • Spread the coated brussels sprouts evenly on the lined baking tray.
  • Roast in the preheated oven for about 30 minutes. Check half way through, to make sure they are not getting burnt. If you like your brussels sprouts a little more caramelized, keep them in the oven for another 5 – 10 more minutes.
  • Remove from the oven. Taste and season to your liking with more salt if needed. Toss to combine
Categories
Appetizers Sides Vegetarian

Fontina stuffed Potato Skins

To make this ahead, bake the potatoes up to 2 days in advance and fill with stuffing. Before serving. let them stand at room temperature for 30 minutes, sprinkle with parmesan and bake as directed.

  • 3 1/4 lbs baking potatoes (this is about 8 potatoes)
  • 1 cup milk
  • 1/3 cup sour cream
  • 1/4 cup buttermilk
  • 1 cup shredded fontina cheese
  • 1/4 cup finely chopped chives
  • 2 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 6 tbsp (1 1/2 oz) grated fresh parmesan reggiano cheese

Preheat oven to 400. Pierce potatoes with a fork and bake for 1 hour or until tender. Cut potatoes in half lengthwise. Scoop out flesh leaving about a 1/4 inch thick shell.

Combine flesh, milk,sour cream, and buttermilk and mash with a potato masher. Stir in cheese and add chives, butter, salt and pepper. Refill shells. Place potatoes on a baking sheet and sprinkle with parmesan.

cook for 12 minutes at 400. Then take them out and preheat broiler. Broil for 2 minutes or until brown and bubbly.