Tag Archives: garlic

One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.

15 Oct

One-Pan Spinach and Cheese Gnocchi with Roasted Garlic Tomato Cream Sauce.image
Yes Autumn is here and I have another comforting dish! I’ve taken it from Halfbakedharvest.com I’ve added my own touch! truly simple and deliciously warming for the changing of seasons all cooked on one panimage
Ingredients
Serves 4-6

* 6 tablespoons fresh pesto
* 1 bulb roasted garlic *To roast the garlic, preheat the oven to 200 degrees C. Chop off the top portion of the garlic head to reveal cloves. Place the bulb onto a piece of tin foil and pour about a teaspoon of olive oil on top. Place in the oven and roast for 45 minutes, or until the garlic is golden brown and soft. Remove from the oven and allow to cool five minutes. Squeeze the garlic out of the paper skin into a bowl and mash well with a forked knife imageimageimage* 1 400g can tomatoes
* 6 tablespoons spicy shop bought taco sauce
* 3tbs balsamic vinegar
* 120ml cream
* 1 tablespoon butter
* 300g fresh spinach cooked and drained and
* Handful fresh basil, chopped
* 10 fresh sage leaves chopped
* salt + pepper, to taste
* 200g cherry tomatoes
* 1 tablespoons capers
* 3 tablespoons green and black olives roughy chopped
* 500g shop bought gnocchi ( homemade is too soft to use for this dish)
* 175g ricotta cheese
* 120g gorgonzola cheese (may use goat cheese or feta cheese), crumbled
* 50g grated parmesan + more for serving
* fresh basil + sage, for serving

Method

Preheat the oven to 190degrees C.
In a mixing bowl add the pesto, garlic, tomato sauce, enchilada sauce, balsamic vinegar, heavy cream and butter. Whisk everything together to combine.
Stir in the spinach, capers, olives, basil, sage, salt + pepper. Add the tomatoes and gnocchi. Toss to combine.image
Pour the mixture into a baking dish, Dollop the ricotta over top the dish do the same with the gorgonzola, sprinkle parmesan on next. Cover the dish with foil and place in the oven. Bake for 25-30 minutes.image
remove the foil and continue baking another 10-15 minutes or until the sauce has thickened slightly, the cheese is golden and the gnocchi is soft.image
Remove from the oven and top with the fresh basil and sage Serve with more parmesan and hot crusty bread. image
For more info contact me ; simon.bingham@simons-sauces.com 0031(0)642297107

Tags: , , , , , , , , , ,

Pot Roasted chicken with 40 cloves of garlic, colcannon and a creamy tarragon sauce

6 Oct

Pot Roasted chicken with 40 cloves of garlic, colcannon and a creamy tarragon sauce imageDon’t be scared at the amount of garlic in this deliciously tasty dish, real comfort food, my take on a typical roast chicken.

Ingredients
For the chicken

* 250g shallots 

* 1.5kg whole fresh chicken preferably free range 

* ½ lemon, halved 

* 1 large bay leaf

* 1 tbsp finely chopped fresh thyme

* 25g butter

* 1 tbsp sunflower oil

* 40 garlic cloves unpeeled 

* 150ml/vermouth

* 250ml chicken stock preferably homemade 

* 2 tbsp chopped fresh tarragon leaves

* 100ml double cream or crème fraîche

* flaked sea salt and freshly ground black pepper



For the colcannon

* 1kg floury potatoes, preferably Maris Piper or King Edward

* 75g butter

* 100g rindless smoked streaky bacon rashers, cut into 2cm/¾in pieces

* 300g fresh kale

* 6 spring onions, trimmed and finely sliced

* 200ml double cream

* flaked sea salt and freshly ground black pepper

Preparation method
* Preheat the oven to 200C/400F/Gas 6. Place the shallots in a heat-proof bowl, cover with just-boiled water and leave to stand for five minutes. This will make the skins easier to remove.


* Remove any string from the chicken and place the lemon and bay leaf inside the cavity. Generously season the chicken inside and out with plenty of flaked sea salt and freshly ground black pepper. Sprinkle with the chopped thyme over all sides. 


* Melt the butter with the oil in a large flameproof casserole. Brown the chicken over a medium-high heat for a couple of minutes on each side. 


* Drain the shallots and, once cool enough to handle, peel off the skin and trim, halving any larger ones. Add the whole garlic cloves and shallots to the casserole, nestling around the chicken.


* Pour over the vermouth and chicken stock. Cover the casserole with a tight-fitting lid and bring the liquid to a simmer on the hob, then transfer to the oven for 1¼ hours, or until the chicken is thoroughly cooked and the garlic is completely softened.
image

* Transfer the chicken, garlic and shallots to a warmed platter and cover with a piece of foil and a couple of dry tea towels. Holding the casserole with an oven-cloth, tilt the chicken liquor to one side. Skim off any fat that rises to the surface and discard.

* Return the casserole to the hob and stir in the tarragon and cream (or crème fraîche). Bring to a gentle simmer, stirring. Cook for three minutes. Season to taste and pour into a warmed jug. 


* For the colcannon, peel the potatoes and cut into evenly-sized chunks. Put in a large saucepan and cover with cold water. Bring to the boil and cook for about 15 minutes, or until very tender. Test with the tip of a knife. Instead of boiling you could use baked potatoes , once baked just scoop out of the skins and mash.


* While the potatoes are cooking, trim the thick stems and cut out much of the tough central vein from each kale leaf. Thinly shred the leaves and wash in a colander under cold running water. Drain.


* Heat 25g/1oz of the butter in a large non-stick frying pan and fry the bacon and kale for four minutes, stirring regularly until the kale is tender. If it is still a little tough after four minutes, add a couple of tablespoons of cold water and continue cooking for a couple of minutes more. Add the spring onions and cook for one minute, stirring. 
image

* Drain the potatoes in a large colander and return to the saucepan. Leave to stand for a couple of minutes. Warm the cream and remaining butter in small pan. Mash the cooked potatoes with the cream and milk until smooth and season to taste. Use a set of electric beaters if you want your mash to be really fluffy and light.


* Tip the softened kale into the same pan and stir together until lightly combined. Transfer to a warmed dish.image
* Carve the chicken into chunky pieces and serve with the sauce and colcannon. image
For more info contact; simon.bingham@simons-sauces.com 0031(0)642297107image

Tags: , , , , ,

Fried cod loin ( Skrei the Norwegian cod ) with white bean purée and garlic crisps

15 Feb

Fried cod loin ( skrei the Norwegian cod ) with white bean purée and garlic crispsimage
Skrei is the name for adult winter cod from the Barents Sea northwest of Norway where it migrates to spawn. This sustainable fish It is a delicacy which is looked forward too at the beginning of the year The cod travels from December to April from the Barents Sea to the warmer waters around Lofoten in the north of Norway to spawn . The migration ensures for a lean, tender and flaky fish.image

image
Skrei is therefore a Norwegian cod in the prime of its life, in fact, the word Skrei comes from the Norse word “skrida” which means to wander or walk.
Skrie’s premium quality is preserved through strict grading guidelines on size, maturity, location and appearance. It’s then packaged within 12 hours of being caught, and branded with the SKREI® logo to guarantee you’re getting the best sustainable product.

A real Norwegian fish supper is the marvellous mølje, a traditional trio of poached skrei, cod’s roe and cod’s liver, cooked up with onions in its own oil. Served simply with boiled potatoes and crispbread, the hearty family meal is often washed down with a shot or two of aquavit (a Scandinavian spirit distilled from potatoes) and followed by a little nap💤image
Fried cod loin ( Skreithe Norwegian cod ) with white bean purée and garlic crispsThe recipe is taken from the fantastic chef Daniel Galmiche who was on the BBC’s Saturday kitchen dated 07-02-2015.

Ingredients
image
For the white bean purée
150g/5½oz dried butter beans , soaked overnight, drained and rinsed.
1 carrot, peeled, cut into quarters
1 shallot, cut into quarters
1 garlic clove, crushed
2 tbsp extra virgin olive oil
1 tbsp chopped flat leaf parsley
1 lime, zest and juice
For the garlic crisps
Sunflower oil for frying
100ml/3½fl oz full-fat milk
4 large garlic cloves, thinly sliced
3 tbsp plain flour
Sea salt and ground pepper
For the cod
8 garlic cloves, unpeeled
4 cod ( skrei ) loins, about 150g/5½oz each, skin on, patted dry
40g/1½oz unsalted butter
2 tbsp olive oil

Method

1. For the purée, put the butter beans in a saucepan, cover with cold water and bring to the boil over a high heat, skimming off any foam the rises to the surface. Add the carrot, shallot and garlic, turn the heat down to a simmer, partially cover and cook for 40 minutes until tender.
Strain the beans, reserving 4 tablespoons of the cooking liquid. Discard the carrot, shallot and garlic. Put the beans in a blender with 3 tablespoons of the cooking liquid and blend to a smooth purée. Add the extra virgin olive oil and blend again. Add the remaining cooking liquid if the purée is too thick. Season with salt and pepper, then stir in the parsley, half the lime zest and all of the lime juice.image
2. For the garlic crisps, heat a deep, heavy-bottomed saucepan with enough sunflower oil to deep-fry the garlic. Heat to 160C/315F, or until a cube of bread browns in 45 seconds. Alternatively, use a deep-fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)image

image
Meanwhile bring the milk to a gentle boil in a small saucepan, add the sliced garlic and blanch for 2-3 minutes until softened slightly but not breaking up. Remove and pat dry with kitchen paper. Discard the milk.
Lightly dust the garlic in the flour, then carefully drop a few slices at a time into the hot oil and fry for 2-3 minutes until golden-brown and crisp. Drain on kitchen paper. Season with salt and set aside.
3. For the cod, blanch the garlic cloves in a small saucepan of boiling water for 4-8 minutes until softened, then drain. Refresh in cold water and pat dry with kitchen paper.image
Season the skin of the cod with salt and pepper. Heat a lidded non-stick frying pan over a high heat. Add the butter and olive oil. When the butter is foaming, add the cod, skin side down, and cook for 3-5 minutes, or until the skin is crisp and golden. imageTurn the heat down to medium-low, add the blanched garlic cloves, partially cover with the lid and cook for 3-4 minutes. Remove the lid, turn the fish over and cook for a further 2-3 minutes until just cooked through.
Serve the cod on a bed of the bean purée with the buttery garlic sauce spooned over the top. Sprinkle with garlic crisps and the remaining lime zest before serving.image
For more info call or mail inquires to: 0031 (0)642297107
simon.bingham@simons-sauces.comimage

Tags: , , , , , , , ,

%d bloggers like this: