Recipe For Fennel And Pork Sausages

"Rustic Fennel-and-Pork Sausages with Onion Relish  - Extracted from Sense of Taste by Chef Peter Ayub"

Rustic Fennel-and-Pork Sausages with Onion Relish – Extracted from Sense of Taste by Chef Peter Ayub

I have always tried to live my life with integrity. I haven’t always succeeded, and I know that I’ve caused hurt along the way. But, I take full responsibility for my actions and will always acknowledge my faults. But when it comes to this space, in a public and very accessible domain, I’ve made sure to be as open and honest as I can be. I’ve followed the rules, blogged ethically and made mention of gifts I’ve received and payments that have been made. I’ve entered competitions ‘for the heck of it’ because I enjoy the challenge. And then kept silent as my recipes are copied, ideas are replicated and rules are broken. And each time, the winner has been someone who has not played fair. And even though they might pat themselves on their backs and relish in the joy of winning, can they honestly live with themselves knowing they have cheated? When Debs Ayub arranged for Sense of Taste to be sent to me I knew I could not replicate a recipe without the permission from the publisher. This was sought and received and I’m grateful for the opportunity to share with you a winning recipe from Chef Peter Ayub.

"Fennel And Pork Sausages"

Fennel And Pork Sausages

5.0 from 4 reviews
Recipe For Fennel And Pork Sausages
 
These rustic sausages can be made by anyone as they do not require sausages skins
ALL RIGHTS RESERVED:
Ingredients
  • 375g pork mince
  • 60mls fresh breadcrumbs
  • 1 garlic clove, crushed
  • 7.5mls fennel seeds, lightly crushed
  • 2.5mls orange zest, finely grated
  • 5mls fresh thyme leaves, picked
  • 30mls fresh flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper to season
  • Canola oil for brushing
Method
  1. Place the mince, breadcrumbs, garlic, fennel seeds, orange zest, thyme, and parsley into a large bowl.
  2. Season extremely generously
  3. Using your hands, mix the ingredients until combined
  4. Cover the bowl with cling film and refrigerate for 4 hours
  5. Divide the mince into 4 equal portions
  6. Wet your hands slightly, and shape each portion into a ball
  7. The roll out the ball into a sausage shape
  8. Flatten with your hands
  9. Lightly brush the sausages with canola oil
  10. Heat a large frying pan over a medium to high temperature
  11. Cook the sausages for 6 minutes per side
  12. Serve immediately on a roll with onion relish, mustard of your choice and dressed rocket leaves

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Debs Ayub and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

What I blogged July 20:

Tandy

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Rating: 10.0/10 (2 votes cast)

Recipe For Raspberry Curd

I think everyone has their own method of separating eggs and I most certainly can say that I have tried a few! I have an old fashioned egg separator that I got at a Tupperware party in my twenties. I am sure you all remember those? The one you place over a mug and crack the egg into? The white drips through the holes and you are left with the yolk in the separator. I don’t use that any more, and if I still have it, it will be in a box in storage. I have tried using an old water bottle to ‘slurp’ up the egg yolk, but that takes time. I saw a young child using a small dariole mould to hold the egg yolk on a plate, while tipping off the egg white. And Lorraine in her method for lemon curd suggests you strain the yolks through a fine sieve to get rid of the white. Well, I tried that and it did not work for me. Which is why I am sharing with you the way I separate eggs. I start with a bowl that is flat, and that I can get my hand into easily. I then have a mug for the egg whites, and a mixing bowl for the egg yolks. The reason I have these items assembled is usually I am separating eggs to make ice cream. If I were separating the eggs to make meringues, I would have the bowl for the whites, and the mug for the yolks. I crack my eggs against each other to make sure the crack is clean. This ensures that the yolk does not tear against the shell. You can also use a flat surface, or the back of a knife like Dave does. Open the egg into the bowl with the flat surface. Now use your fingers and scoop up the yolk. You might have to swirl it over your fingers a little bit to make sure all the white comes off the yolk. This is important, so use the shell to help you if you need to remove that sticky part of the albumen. Next, drop the yolk into its container, and pour the egg white into the mug or mixing bowl as need be. Carry on, until you have all the eggs separated. This way your egg whites will never be contaminated if you break the yolk. I freeze my egg whites in a ziploc bag. An egg white weighs approximately 36 grams so if I need egg whites I defrost them in the fridge and weigh out what I need. For some reason, these aged egg whites whip up better than fresh ones. If I have egg yolks to spare and I am not baking something that needs an egg wash, I use the yolks to make mayonnaise. I made raspberry curd for my lamingtons and the left over curd I folded into an ice cream base for a curd ice cream.

"Raspberry Curd"

Raspberry Curd

5.0 from 5 reviews
Raspberry Curd
 
Sharp and sweet all at the same time, this curd is made using egg yolks only
ALL RIGHTS RESERVED:
Ingredients
  • 300g raspberries
  • 5 egg yolks
  • 140g sugar - I used fructose
  • 125g butter, cubed
  • zest of 2 limes
  • 50mls lime juice, you might need to adjust slightly as you want a total of 250mls juice
Method
  1. Place the raspberries into a jug
  2. Using a stick blender purée until smooth
  3. Sieve into a jug to get the juice
  4. You are looking for 200mls, but don't worry if in it is slightly more or less, just adjust the lime juice
  5. Place the yolks and sugar into a thick bottomed sauce pan
  6. Whisk until at the ribbon stage
  7. Place onto the stove at a low temperature setting and add the butter
  8. Allow the butter to melt before adding the raspberry juice, lime juice and zest
  9. Stir occasionally with a wooden spoon until the curd reaches 75° Celsius
  10. Remove from the heat and cover with a lid
  11. Leave to cool completely before placing into a sterilized glass jar

Click on the links for conversions and notes.

What I blogged July 16:

Tandy

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Rating: 10.0/10 (2 votes cast)

Updated Interview With Sarah Graham

You may recall that I was lucky enough to have Sarah Graham answer my interview questions in 2013 and she graciously accepted an offer to answer the same questions again this year. It is amazing to see how people grow and this is why I love catching up with the same people over a period of time.

Who has been the most influential person in your life?

My parents, I can’t really pick one

What started you on the path of cooking?

Eating! I’ve always loved food. My Mom is an amazing cook and growing up on a farm we ate lots of simple, humble, delicious food. When I went to University in Cape Town a whole new world opened up to me and I started cooking a lot more because the variety of ingredients available was so exciting, there was a whole new world of flavours that I hadn’t encountered living on the farm.

Which three ingredients could you not live without?

Salt, lemons and avocados

Which of your kitchen tools would you take with you anywhere and everywhere?

My best knife, and my food processor

Do you have any pet peeves in the kitchen?

I hate wasting, and I don’t really like cooking in a messy kitchen (unless I’m baking with my daughters, in which case the more chaos the better :)

Which meal is your all time favourite?

It really depends on the weather and the occasion, but a simple Sunday roast always makes my heart smile, and a bowl of pasta steals my heart every time.

Which restaurant could you visit over and over again?

The Food Barn in Noordhoek is one of my very favourites.

If you could only have one recipe book, which one would it be?

An almost impossible question! I think getting the basics right is the most important part of cooking, because then your own inspirations can build on that good solid foundation, so probably something like Nigella’s ‘How To Eat’ or Delia’s Complete Cookery Course.

If you could work alongside one chef for a day who would that be?

Michel Roux or Marco Pierre-White

Which ingredient will you not eat or cook with?

I try not to cook or eat with any proteins that have been unkindly treated or sourced.

What is on top of your bucket list?

To eat my way around Italy in the summer.

What is your food philosophy?

Keep it simple, cook food that makes your heart smile, and food for feeding people you love.

Any parting words for the readers?

As above I think. Thanks for taking the time to interview me!

What I blogged July 15:

Tandy

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Rating: 9.0/10 (2 votes cast)

Recipe For Griwech | Algerian Pastry

The reason I joined the Daring challenges was so that I could learn more about different types of everything. I like to research what we are meant to be making, and find an unusual or different recipe to the one we are presented with in the challenge. This is so that the world is not inundated with the same recipe from hundreds of people, all in one day. While researching griwech I discovered that these sweet treats form part of a group of pastries including baklava. Griwech are deep fried, and it is the shape that gives them their name. One site I found informed the reader to shape the griwech by watching someone do it in front of you! Well, I don’t have any Algerian friends living close to me and in South Africa, our deep fried pastry treats are koeksisters. But, I gather you can make any shape and as long as the pastry is fried, and then soaked in honey, they can be called griwech. I might be wrong about this, so please if someone knows better, feel free to correct me. I chose to use a cookie cutter to make my griwech shapes as this was the easiest option for me. These sweet treats were enjoyed by everyone who tried them.

"Griwech"

Griwech

5.0 from 3 reviews
Griwech | Algerian Pastry
 
ALL RIGHTS RESERVED:
Ingredients
for the pastry
  • 15mls orange flower water
  • 3 strands saffron
  • 500g flour, plus extra for dusting
  • 1.25mls salt
  • 5mls baking powder
  • 25g sesame seeds, finely ground
  • 125g butter, melted
  • 1 egg, lightly beaten
  • 60mls cold water
for frying
  • 500mls canola oil
for soaking
  • 280g honey
  • 5mls orange flower water
Method
for the pastry
  1. Place the orange flower water and saffron into a small container and set aside
  2. Place the flour,salt, baking powder and ground sesame seeds into a food processor
  3. Add the butter and pulse until the mixture resembles fine breadcrumbs
  4. Add the egg, orange flower water and water
  5. Mix until a dough forms
  6. Turn out onto a lightly floured surface
  7. Knead lightly into a ball and divide into 4
  8. Roll out each portion until nice and thin
  9. Cut out shapes - traditionally you cut a rectangle, and then 3 slits into the rectangle and shape them, but I used a cookie cutter
for frying
  1. Place the oil into a heavy bottomed sauce pan
  2. Heat to 150° Celsius on a medium to high temperature
  3. Fry the pastry in batches for 2 minutes, turning them over half way through
  4. Remove from the oil and dry on paper towel
for soaking
  1. Place the honey and orange flower water into a small sauce pan
  2. Heat over a low temperature
  3. Soak the pastry in batches in the honey
  4. Remove and allow to drip dry on a wire rack
  5. Remove from the rack before cold
Cooks Notes
To grind your sesame seeds, place them into a clean spice grinder. If you don't have a thermometer to measure the temperature of the oil drop a small ball of the dough into the oil. If bubbles form around it, the oil is hot enough.

Click on the links for conversions and notes.

Blog checking lines: For the July daring cooks challenge, Kouky from “Cuisine à 4 mains“, challenged us to make Griwech, a popular Algerian dessert that is a full flavoured delicacy that has both a melt-in-the-mouth and a crispy texture

What I blogged July 14:

Tandy

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Rating: 10.0/10 (2 votes cast)

Recipe For Home Made Baked Beans

"Sweet potato and leek cakes with homemade baked beans"

Sweet potato and leek cakes with homemade baked beans

There are many reasons I chose to make the Home Made Baked Beans from scratch. But the main reason was that I really do not like the smell of the tomato sauce in the store bought canned beans. A long time ago, Dave asked me to do a delivery for him at a canning factory. They can pilchards which are most commonly served in tomato sauce. The fish are caught by the company, and then brought into the factory on conveyor belts. The head, tail and guts are removed and then the fish are placed into cans and topped with tomato sauce. Once the lid is on, they go through a heat cycle. And all you can smell during this process is the tomato sauce being cooked. And it is overpowering. Nearly more overpowering than the fish meal plant which deals with the heads and tails. I found the scent nauseating and since then I have not managed to open a tin of anything with tomato sauce without being taken back to that moment. But, since we have stopped eating starch at night, my love for beans has grown and as Dave loves baked beans, and I love Dave, I made these. We had them the first day as they were and then I used the two extra jars I had made for breakfast. In England, baked beans are served as part of a full breakfast and I used this as my inspiration. I put the baked beans into my tagine and cooked eggs on top of the heated beans. And it was a hearty breakfast indeed!

"Home Made Baked Beans"

Home Made Baked Beans

5.0 from 2 reviews
Home Made Baked Beans
 
You will never need to buy baked beans again!
ALL RIGHTS RESERVED:
Makes: 3 x 166g jars plus a little extra
Ingredients
  • 15mls olive oil
  • 150g diced chorizo
  • 2 cloves garlic, crushed
  • 1 large red onion, finely sliced
  • 1 carrot, peeled, sliced and finely diced
  • 3 400g tins chopped tomatoes
  • 15mls tomato paste
  • 5mls smoked paprika
  • 15mls fresh oregano, leaves picked
  • 30mls fructose
  • 10mls wholegrain mustard
  • 1 400g tin cannellini beans, rinsed
  • 1 400g tin borlotti beans, rinsed
  • Salt and freshly ground black pepper to season
Method
  1. Place the oil into a heavy bottomed sauce pan and heat over a medium temperature
  2. Fry the chorizo until caramelized
  3. Reduce the temperature and add the garlic, onion and carrot
  4. Sauté until the onions are soft
  5. Add the tomatoes, tomato paste, paprika, oregano, fructose and mustard
  6. Increase the temperature and bring to the boil
  7. Reduce the heat and simmer for 65 minutes, stirring frequently, until the sauce has thickened
  8. Add the beans and heat
  9. Season to taste
  10. Serve immediately or place into sterilized glass jars

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

"Food for Your Brood"

Food for Your Brood

What I blogged July 13:

Tandy

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Blood On Snow, Jo Nesbo

Blood On Snow opening line: The snow was dancing like cotton wool in the light of the street lamps.

"Blood On Snow"

Blood On Snow

I am not usually a fan of translated books, as much can be lost in translation. However, this aspect of the book was good, and resulted in an easy to read novel. I read Blood on Snow in one day, while Dave and I were barging in France.

The main character in this novel, Olav, kills people for a living. Olav works for one man and is tasked to kill his wife, whom he falls in love with. He approaches his boss’s main rival to work a deal, but is double crossed. The inevitable result when you have been responsible for terminating the opposition.

First published in Norway by Aschehoug in 2015

ISBN number 978-1-84655-992-1

Paperback – 198 pages

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged July 12:

Tandy

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Out And About: Friday 10 July 2015

Lorena Gastaldi from Storybook Communications extended an invitation to me on behalf of TuberTek to attend a big roast to celebrate the Avalanche potato. This Irish potato has a rough skin and white flesh and is suitable to use in many different ways, as was showcased by Chef Kerien D’Offizi. I went out and about to The Foresters Arms in Newlands, my first visit to one of the oldest pubs in Cape Town.

"Big Roast"

Big Roast

We were served three soups to start – potato, braised leek and Camembert veloute with crispy streaky bacon and garlic croutons; fragrant prawn, potato and coconut laksa which was too spicy for my palate, and seasonal winter minestrone soup, potato dumplings and Grana Padana and basil oil. The roast meal consisted of a slow roasted Karoo leg of lamb which was a bit dry, 12 hour BBQ pork belly that was amazing, roasted seasonal vegetables, boardelaise jus, traditional roast potato, truffle’d potato gnocchi pommodora ‘al forno, pommes pure’ with Grana Padana and roasted garlic and potato and wild mushroom dauphinoise. There was also a madras spiced potato cigar which was not my favourite use of the potatoes at all. If that was not enough food, we were offered a dessert plate consisting of potato and banana beignets which were delicious and served with an Asian infusing maple dipping sauce which was more of a caramel on the plate. The 70% Belgium dark chocolate, potato and espresso fondant was far too dense for my liking and the candied walnut chantilly did nothing to tone it down. The decadent home made chocolate truffles were very decadent indeed! (spelling as per menu).

Disclosure: I was invited to attend this function without being required to blog about my experience. This post is in line with my blogging policy.

What I blogged July 10:

Tandy

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Recipe For Rum Truffles

We work in an office park, with limited parking for every unit. As we rent two units alongside each other, we have a lot of parking available to us. This is for all the cars – the ones we drive and the ones Dave works on (racing cars!), as well as space for visitors and truck deliveries. Across the way from us is the Helderberg Gymnastic Connection. In the afternoons, mothers come to drop their kids off, and wait for them to finish their training sessions. The gym has limited parking, and despite the owner promising me he will tell the parents not to use our parking spaces, they continue to do so. I politely ask the mothers to please not make use of our parking in future, never once asking them to move out of my way. If one of us happens to return while they are there, we will park them in, as this is the only way we can get out of our cars and continue working. I must say that this is not met with great enthusiasm. But, the parking is clearly marked with our unit number and it is behind a double yellow line with a HUGE L for the loading zone painted onto the surface. Many a scuffle has been had between mother’s and us, trying to navigate their way out of our parking space. The other day, I seemed to do the exact same thing. I parked in a parking lot I have been using for over 12 years. On a Friday when I go to the centre it is empty but sometime in the last 6 months they added a sign saying tenants only. I did not notice the sign, and was treated so rudely by one of the tenants. He caused a huge fuss for absolutely no reason and I really would have not minded had he merely asked me to not park there in future, rather than rudely telling me to leave! Something that will cause a scuffle in your kitchen will be the rush to taste these rum truffles. I made these to fuss over my dad when he came to visit as his favourite tipple is Red Heart Rum.

"Rum Truffles"

5.0 from 3 reviews
Rum Truffles
 
Use any alcohol you want, shape by hand, or pipe and enjoy!
ALL RIGHTS RESERVED:
Ingredients
  • 100mls cream
  • 125g dark chocolate, roughly chopped
  • 35g butter
  • 20mls Rum
  • Cocoa powder for dusting
Method
  1. Place the cream into a sauce pan and scald over a medium temperature
  2. Place the chocolate into a bowl
  3. Pour the cream over the chocolate and stir to mix
  4. Once melted, add the butter
  5. Stir to mix until the butter has melted
  6. Whisk in the Rum
  7. Place into the fridge if you want to hand shape your truffles
  8. Or place into a piping bag with the nozzle of your choice if you prefer to pipe them
  9. If piping, you can do this straight away and then leave the truffles in the fridge to set
  10. if hand shaping, wait until you can mould the chocolate
  11. Shape into balls and dust with cocoa powder
  12. Leave in the fridge until you are ready to serve them

Click on the links for conversions and notes.

"Whisky Truffles"

Whisky Truffles

What I blogged July 9:

Tandy

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Tea, Margaret Roberts

While reading through Margaret Roberts’ book which has 60 teas to revitalize and restore I was most interested to learn that you can give tea to your dogs. This is not something I have ever though to do, even though I have used essential oils and rescue remedy in their water. I am a big fan of herbal infusions and swear by my parsley ‘tea’ I make for when I have kidney stones.

"Tea, Margaret Roberts"

Tea, Margaret Roberts

According to Tea, the drinking of this beverage dates back to 350AD in China. Tea can refer to the drink made from tea leaves. or to the herbal infusions like I mentioned above. Camelia sinesis is black tea which is usually drunk with milk. Keemun, Lapsang-Souchong, Oolong and Yunnan teas should be consumed black. Our common Ceylon tea comes from Sri Lanka, and Darjeeling, Assam and Nilgri all come from India. Western teas include English Breakfast, Irish Breakfast, and my favourite, Earl Grey tea. To see what temperature to boil your water at for tea, please click this link. Masala chai is a black tea, blended with spices and herbal infusions and do not include tea and are therefore caffeine free.

"Tea Image Courtesy Sandy Roberts"

Tea Image Courtesy Sandy Roberts

Margaret Roberts’ tells us that to make the perfect cup of herbal tea you need to harvest edible flowers and leaves from your garden. Please make sure that what you pick is indeed edible! Using a quarter of a cup of the flowers and/or leaves, pour a cup of boiling water over them and leave to steep for 3-5 minutes before straining. If using bark or seeds (always fresh and non irradiated of course) then use 1-2 teaspoons of seeds or 1 tablespoon of bark, to a cup of boiling water. Leave to draw for 5 minutes before straining. Add lemon and/or honey to taste, and sip slowly.

"Aniseed And Orange Tea Brewing"

Aniseed And Orange Tea Brewing

The book is divided into flowers, herbs, and spices and these are listed alphabetically. Quite a few recipes caught my eye, such as catmint with lemon balm (p40), cinnamon soother (p50) and immune-boosting echinacea (p66). I have been making my own version of the ginger cold cure (p75) for years, with the addition of cinnamon. The book has recipes for teas to use as an anti-inflammatory (p78), anti-oxidants (p92) and for chest and kidney ailments (p104). The other blends that interest me are the marjoram tea (p112), raspberry iced tea (p140) and the stinging nettle tea (p168). There are many plants that I have never heard of and some like the violet tea (p178) that most people will know.

"Aniseed And Orange Tea'

Aniseed And Orange Tea

The book ends with a list of ailments and a properties chart which is very useful. For the purpose of this review, I made the aniseed and orange winter warmer (p18) which was really good. Make sure to keep following my blog for the recipe.

First published by Spearhead in 2005

ISBN number 978-1-77584-204-0

Hard cover –  192 pages (including the index)

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

What I blogged July 8:

Tandy

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Recipe For Spinach And Ricotta Gnocchi

"Squodgy spinach gnocchi with sage butter - Extracted from Food For Your Brood by Sam Gates (Struik Lifestyle)"

Squodgy spinach gnocchi with sage butter – Extracted from Food For Your Brood by Sam Gates (Struik Lifestyle)

Every now and then my heart smiles because of my blogging. One of those occasions was when I received the following email:

Hi Tandy

My son has just forwarded a link to your review of my book ‘Food for your brood’ and I wanted to say thank you!

It’s the first big review I have seen and it was so exciting to hear that you had taken the time to cook some of the recipes and liked them.

The feedback and comments are helpful too, as it’s my first book, so it is great to hear what people think.

I’m busy working on another book now, and will be in beautiful Cape Town next week to shoot sample pictures and do some publicity (I can’t wait to see the mountain again!)

Thanks again, and good luck with the blog which I really enjoyed.

Best wishes

Sam

I let Sam know that I had made three of her recipes, and that I would be sharing them on the blog soon. The Spinach And Ricotta Gnocchi were delicious, and this would definitely be something I would make again. They are easy to make, and so versatile that I think you could use any leafy green for these.

"Spinach And Ricotta Gnocchi"

Spinach And Ricotta Gnocchi

5.0 from 4 reviews
Recipe For Spinach And Ricotta Gnocchi
 
Perfect pillows of spinach and ricotta gnocchi
ALL RIGHTS RESERVED:
Ingredients
  • 400g baby spinach leaves, rinsed
  • 5g butter
  • 2 eggs
  • 250g ricotta cheese
  • Nutmeg to taste
  • Salt and freshly ground black pepper to season
  • 40g Parmesan, grated
  • 50g flour
To make
  • Water for boiling
  • Salt for the water
  • Semolina for rolling
To serve
  • 50g butter
  • 4 fresh sage leaves, finely sliced
  • 40g Parmesan, finely grated
Method
  1. Place the butter into a large frying pan over a medium temperature
  2. Once the butter has melted, cook the spinach until wilted, tossing as you go along
  3. Leave to cool and then squeeze out the excess moisture
  4. Chop finely and set aside
  5. Place the eggs into a bowl
  6. Whisk until frothy
  7. Add the ricotta and a little bit of nutmeg to taste
  8. Stir in to combine
  9. Season and then add the Parmesan and flour
  10. Stir to combine before adding the spinach
  11. Stir to combine and adjust the seasoning if necessary
  12. Cover the bowl with clingfilm and place into the fridge for 2 hours
To make
  1. Cover the bottom of a bowl with semolina
  2. Sprinkle semolina onto a baking tray
  3. Measure a teaspoon of the gnocchi mixture and drop into the bowl
  4. Dust with the semolina
  5. Use a gnocchi board to shape if you have one, or roll using a fork
  6. Once shaped, set onto the baking tray
  7. Carry on doing this until all the gnocchi are made
  8. Preheat the oven to 40° Celsius
  9. Add water to a large sauce pan and bring to the boil
  10. Add a generous pinch of salt once the water is boiling
To serve
  1. Place the butter and sage leaves into an oven proof dish
  2. Place the dish into the oven to allow the butter to melt - about 4 minutes
  3. Reduce the temperature of the water so that it is at a rolling simmer
  4. Gently drop 6 of the gnocchi into the water using a slotted spoon
  5. When they rise to the top (about 2 minutes), remove using the slotted spoon
  6. Gently place into a colander to drain
  7. Repeat until you have cooked all the gnocchi
  8. Put the gnocchi into the melted butter
  9. Sprinkle with the Parmesan
  10. Gently roll them over to cover with the butter
  11. Place back into the oven to heat

Click on the links for conversions and notes.

Disclosure: I was sent the book to review by Penguin Random House South Africa and this recipe formed part of the review and is published with permission. This post is in line with my blogging policy.

"Food for Your Brood"

Food for Your Brood

Click on the links for conversions and notes.

What I blogged July 6:

Tandy

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