oliveoilandlemon

recipes for a healthy life

Category: Mains

Pumpkin gnocchi

Tray of Gnocchi

I have had 2 cans of pumpkin puree in the press since Halloween, bought with great intentions, but sitting unused ever since. Every time I opened the press they were sitting there looking at me saying ‘Oi, what about that pumpkin pie you were going to make’. The time had passed to make the pie so I had to think of something else. The cold weather we have inspired this Pumpkin Gnocchi, based on a recipe for traditional recipe, paired with chorizo and absolutely delicious. Now I only have one can left……….

Pumpkin Gnocchi with Chorizo
Makes about 48 small pieces

60gr butter
350gr starchy potatoes
350gr pumpkin puree
40gr grated Parmesan
70gr all purpose gluten free flour
¼ tsp grated nutmeg
Salt and pepper
1 egg yolk

Oven at 180C
Bake potatoes until they soft and skins are crispy
Allow to cool slightly and scoop flesh into a bowl
Add the pumpkin puree and mash until smooth
Add parmesan, flour salt & pepper and Nutmeg
Add the egg yolk and stir until the mixture comes together into a soft dough.
Divide the dough into 4 and roll out each piece on a lightly floured surface into a log about 1.5cm in diameter
Cut into 2 cm pieces and place on a lightly floured tray
Cook the gnocchi, in batches, in a large pan of salted water for about 3 minutes until firm and floating on the surface.

To serve – Per person
1 oz diced chorizo
4-5 pieces of gnocchi

To Serve: heat 1 tbsp olive oil over a medium heat and add the diced chorizo and fry until it starts to release its oil. Remove an keep warm, Add a further tbsp oil and when hot, add the gnocchi and fry until golden and crispy. Season and toss back in the chorizo and toss gently to combine.

Serving of Gnocchi

Beef & Eggs… Simples!

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A hungry husband after the overnight from New York, devoured this Ottolenghi inspired dish, the first time I made it. Eggs are really popular in our house, add meat and you are guaranteed a bonus!. Perfect for a brunch with a gang as you could get 2 pans on the go and feed a good crowd of people with this tasty filling dish. Perfect filler with protein and good fats – would be a great option before a night or after a walk on St. Stephens Day.

Feeds 2 normally – fed 1 hungry husband on this occasion.
1 tbsp olive oil, plus extra for drizzling
1 large onion, finely chopped
3 garlic cloves, roughly chopped
½ tsp flaked chilli
2 tsp paprika
1 tsp ground cumin
300g minced beef
6 small plum tomatoes cut in half
4 eggs
¾ tsp sumac
1 tbsp chopped parsley
Salt and pepper

Add the oil to a pan over a medium heat. Tip in the onion, garlic, chilli, paprika and cumin and cook for about 5 minutes to soften and colour a bit. Add the minced beef, 1 teaspoon of salt and some black pepper and brown well, about 8 minutes, stirring, on high heat. Add the tomatoes and cook for a further 5 minutes. Make 4 small wells into the mix and break an egg into each. Cook the eggs for a few minutes, and then you can either finish by putting a lid on and cooking for about 8 minutes more or popping into the oven to finish, when cooked the yolks will look a bit cloudy. Remove from the heat and sprinkle with sumac and finish with the parsley and a drizzle of olive oil. Serve at once with some flat breads. Delicious!

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Pan Fried Halibut with Olive Tapenade & Beans

Pan Fried Halibut

This is a simple tasty dish which can be put together in less than 10 minutes. There are great shop bought tapenade’s available from farmer’s markets and the like which add a lovely zing to the dish. The halibut stands up well to this where as more delicate fish might be overpowered. Full of heart healthy fats, carotenoids and flavenoids from the beans and tapenade and not a potato in sight!

Serves 2
2 pieces of Halibut – check for pin bones, dry with some kitchen roll and season
4 Handfuls of green beans, trimmed.
2 tbsp olive tapenade loosened with 2 tbsp of olive oil

Oven at 180C
Bring a small pot of salted water to the boil and blanch the beans for 1.5 minutes.
Tip them straight into ice water to seal the colour and stop the cooking.
Drain and set aside.
Heat 2 tbsp of rapeseed oil in a hot oven proof pan and place the halibut into the pan, skin side down.
Keeping the pan quite hot, allow the skin to crisp, dont move the fish around the pan.
After about 3-4 minutes place pan into the oven to finish the cooking, depending on the thickness of the fish about 6 minutes.
Take pan out of the oven and remove the fish to a warm plate.
Tip beans into pan to warm through for a minute or 2.
Arrange the beans on top of serving plates, drizzle over the tapenade.
Place fish onto beans and finish with a little more of the tapenade.
Serve and Enjoy!

North Indian Chicken Curry

My time spent at Dublin Cookery School learning both Indian and Thai curry flavors opened the world of great spicing to me and there are some of my favourite cuisines to experiment with. This is one of my favourite home style curries, so named because it is easy to prepare and can be reheated the next day and tastes even better. You just can’t go wrong with this curry. Best cooked with free range chicken and I prefer on the bone, though not everyone likes the skin left on during cooking. The final step of adding the chopped ginger at the end is courtesy of my time spent with Sunil of Ananda, just about my favourite Indian restaurant in Dublin.

North Indian Style Chicken Curry
Serves 4
1.25lbs chicken in 1” cubes or
the same weight in chicken on the bone cut into pieces
100ml veg oil
1 bay leaf
Spice mix made from 5 green cardamoms, 1” cinnamon stock, 1 tsp black peppercorns, 1 star anise, 2 tsp cuimin seeds and 4 cloves – pounded together in your Mortar & Pestle
½ lb onions finely sliced
1 tbsp Ginger Garlic Paste
1 ½ tsp each of ground coriander, turmeric, red chilli powder
4oz canned tomatoes, juice drained
1 tbsp tomato puree
1 ½ tsp salt
Enough water to cover

To Finish
1 tsp Garam Masala
2 tbsp chopped coriander
1 tbsp finely chopped finely

Heat the oil in a pot and add the pounded spices and the bay leaf. Stir till the spices release their aromas and start to crackle. Be careful not to burn as they will be bitter if they do. Tip in the onions and cook will golden brown then add the garlic ginger paste and stir continuously. Add a little water if it starts to catch on the bottom of the pan. Add the powdered spices and stir quickly, add the tomatoes, the tomato paste, salt and stir to combine. Tip in the chicken and enough water to cover everything.
Cook on a slow heat stirring slowly occasionally.
As the tomatoes melt to form a sauce, add water if you need it to keep everything covered. Cook for about 20 – 25 minutes until the chicken is almost fully cooked.
Sprinkle in the Garam Masala and finish cooking the chicken. Just before serving sprinkle in the chopped coriander and ginger which add a delicious dimension of taste. Serve with some basmati rice or my delicious sweet potato rotis.

Sweet Potato Rotis with coconut & mint chutney

India has loads of different kinds of breads and rotis some made with floury potatoes. I decided to base these Rotis on my favourite and more body friendly Sweet Potatoes. Delicious to mop up the juices from any curry or just served as is with a delicious chutney – real comfort food Indian style.

Sweet Potato Rotis
750 gr sweet potatoes cooked drained and mashed well
2 green chillies
½ tsp dried red chilli
1 small onion finely chopped
1 tsp salt
1 tsp ground cuimin
1 tsp ground turmeric
2 tbsp chopped fresh coriander
25gr melted butter
150gr gluten free plain flour

De-seed and finely chop the chillies.
Add to the potatoes and stir in all the remaining ingredients except the flour.
Mix well and gradually add the flour until you have a soft dough.
Divide the dough into equal size pieces and roll out to a 5cm circle.
Heat a little oil and gently fry the roti 2 or 3 at a time for 2 minutes on each side until golden brown.
Serve with the chutney.

Coconut and Mint Chutney
75gr unsweetened dessicated coconut or 126 gr grated fresh coconut
200gr plain yoghurt
1 green chilli De-seeded and chopped finely
2 tbsp chopped fresh mint
½ tsp salt
½ tsp sugar

If using desiccated coconut, rehydrate with warm water for about 20 minutes. Squeeze out the water really well and put in a bowl with the rest of the ingredients and set aside.

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