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Archive for July, 2014

This dish was inspired by one of Nigella’s Express recipes

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75 grams sesame seeds
250 grams soba noodles
2 teaspoons rice wine vinegar
5 teaspoons soy sauce
2 teaspoons honey
2 teaspoons sesame oil
5 spring onions

Method:
Toast the sesame seeds in a dry pan over a high heat until they look golden brown, and tip them into a bowl.

Bring a large pan of water to the boil and add some salt. Put in the soba noodles and cook them according to packet instructions until they are tender but not mushy.

Have a bowl of iced water waiting to plunge them into after draining.

In the bowl you are going to serve them in, mix the vinegar, soy sauce, honey and oil. Then finely slice the spring onions and put them into the bowl with the cooled, drained noodles and mix together thoroughly before adding the sesame seeds and tossing again.

Leave the sesame seed noodles for about half an hour to let the flavours develop.

I served them with seared tuna belly. Coated with black pepper and sesame seeds. Pan sear for a few seconds on all sides. Slice as thinly as possible to serve atop the noodles.

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Gnocchi

Serves 3 for mains (4 for entree)

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4 small or 2 large mashing potatoes
Boil in their skin until tender
When cool, peel off skin
Press through a potato ricer (or sieve for a super fine mash)

In a large bowl mix:
100g OO flour
50g ricotta
Zest of half a lemon (super fine)
2 tablespoons of finely grated Parmesan

Then add the potato purée

Whisk up one egg separately then gently fold through the mix with a fork

Dust your surface with flour
Roll in to long snakes, the width of your thumb
Cut in to little pillows (you can make an indent with your thumb, poke them with a fork, or leave them as is)

Toss in to salted, boiling water
Remove from the water when they have risen to the surface – this only takes a few seconds

You can serve them many ways
The most popular is to toss them in to a pan of butter until golden with crispy sage

The first time I melted butter with a hint of garlic, fried off the gnocchi and sprinkled with a few leaves of fresh time, served with wilted spinach and lashings of Parmesan.

Here is what I tried next – burnt butter with sage, wilted spinach, roast pumpkin, toasted walnuts, Parmesan.

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