gnocchi di funghi porcini

I came up this recipe after seeing something similar on TV, and while watching it thought; "I've never made fresh gnocchi. It can't be THAT difficult". So on a Meat-Free-Monday, I decided let's give it a try. Google'd a few recipes of how to make gnocchi and voilà! To my surprise fresh gnocchi is really easy to make, requires a little time, and is not as heavy and "stodgy" as store bought. I have also discovered that there are several ways you can prepare the potato to give it more unique flavours. See cooks notes below. 

Happy Monday.  

 

 

gnocchi di funghi porcini 

A little effort - but oh so worth it

Cook time: 1 hour (if microwave), 1 hour 40 minutes (Oven or Braai)

Serves:4

Ingredients:

gnocchi 

1 kg Baking potatoes 

1 1/2 cups all purpose flour 

2 eggs (beaten) 

pinch of salt 

 

Easy and quick > prick potatoes with a fork and place in microwave for several minutes (until softened). (The way I did it first time.) Let cool on a rack, cutting them open to help cool.

or

Easy and more time > pre-heat oven to 180°C. Prick the potatoes with a fork  in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool.

 

After they have cooled, but still warm, scoop the potatoes from their skins and mash together. Add in the eggs and 1/2 the flour and combine. Gradually add in the rest of the flour and the salt.
Mix by hand until you have a nice pliable ball of dough. Do not overmix.

 

 

Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 2cm in diameter.  Gently roll the dough with your fingertips while exerting the lightest pressure outwards, not down, to draw the dough out.

 

 Cut the tubes of dough into pieces about 3cm long. Using a fork, gently roll and press the dough until it forms the shape. (This is to "hold" the sauce)  As you make the gnocchi, place them on flat baking pan, lightly dusted with flour.

 

Bring a large pot of salted water to a boil. Gently drop the gnocchi into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Depending on how many you make, you can cook in batches. They cook really quick - mine took about 3 minutes.

 

 

mushroom sauce

 1 packet (500g) Portobello mushrooms or Black mushrooms, sliced

Garlic crushed

1 chili (optional) finely chopped

Olive Oil 

1/4 cup dry white wine

Dried Porcini mushrooms 

2 cups chicken stock 

Chopped parsley 

Knob of Butter 

Freshly grated Parmesan 

  Sauté mushrooms, garlic and chili in olive oil. 
Meanwhile, place a small handul of the dried porcini mushrooms in a little boiling water and set aside. 
Once the sauted mushrooms have softened, de-glaze the pan with the wine and simmer for a minute. Add the porchini mushrooms with the water (THIS IS FULL OF FLAVOUR) and stir. Add the chicken stock. Simmer for a few minutes. (Note - if you want a slightly thicker sauce, add a little flour)
Just before serving, add the knob of butter and chopped parsley.
Combine with the cooked gnocchi and grate parmesan over. Serve.

Cooks notes:
You could also cook the potatoes in foil on the braai. I havent tried this yet, but a friend of mine, Darren, says that it gives the gnocchi a lovely smokey taste.
Instead of potatoes, try sweet potato. 
You can save yourself the effort and just buy gnocchi and just make the sauce.

quick Italian crumbed chicken with coleslaw

Often, if I'm not sure on what to cook for dinner, I resort to a simple and quick crumbed chicken breast. Can't go wrong with that and you can always cut up into strips for a chicken salad or serve them with French fries with dips.

When it comes to the seasoning, be adventurous! I have tried many varieties such as: curry powder, grated Parmesan, fresh chopped herbs, Moroccan spice or even Chinese all-spice. Whatever you think will work, throw it in. 

As for the side, this is a coleslaw with a twist. Little mayo (healthy 😊) and some added Avo for some mono unsaturated fats. 

quick Italian crumbed chicken with coleslaw

Recipe type: pan fry, cook, easy

Cook time: 15 minutes prep + 10 minutes cooking

Serves: 4

Ingredients:

4 x large deboned and skinned chicken breasts 

2 eggs (lightly beaten) 

1/2 cup of Flour 

1 cup of Breadcrumbs (I use Kelloggs) 

2 tsp Seasoning (for this recipe I used Nomu Italian-rub) 

2 - 3 tbsp dried parmesan

 coleslaw

1 x PnP packet of ready made coleslaw (raw) 

1 Avo chopped 
1 small red onion finely chopped

1 tbsp Mayonnaise

2 tbsp Yogurt 

1/4 cup salad dressing (i.e Italian / French) 

Instructions: 
Lightly bash the chicken breasts until flat. 
Add your seasoning to the breadcrumbs, together with the Parmesan. 
Pat chicken breasts in flour and then dip in egg. Then place in breadcrumb mixture and cover. Shake off excess and place on a plate. Do one at a time. Leave to rest. 

Coleslaw salad
Mix all ingredients together. 

Lightly fry the chicken breasts in some olive oil for about 3-4 minutes per side or until golden (Depending on the thickness of the breast). 

Serve with some lemon wedges and the coleslaw salad. 

seared norwegian salmon with greens

For a quick and easy, no fuss dinner or lunch, here's my version of seared salmon. Love this because salmon is a great source of protein and omega-3 fatty acids (great for people with high Cholesterol) and its quick and easy... perfect for a quick dinner or light lunch. I usually serve with steamed vegetables or a crisp green salad with a dill dressing (you can make extra to pour over the fish) and maybe a nice cold glass of Sauvignon Blanc ;-). Baby potatoes mixed with fresh rosemary and olive oil (with a touch of sea salt) would also be a great accompaniment.

seared norwegian salmon with greens 
Recipe type: Seared, cooked, fish

Cook time:  10 mins + 30 mins marinade time

Serves: 2  (350-400g salmon)

Ingredients: 
350-400g salmon (fresh, deboned and skinned)
1 tbsp soy sauce
1 tbsp honey
1/2 lemon freshly squeezed
1/2 tsp fresh chili (optional)

greens
A salad - mixed green salad leaves with finely sliced red onion. (your options are endless - I prefer simplicity)
or
Steamed Vegetables 


Instructions:
Mix together the soy, honey, lemon juice and chili and pour over the salmon. Leave to rest in fridge for 30minutes.

Place a frying pan or wok on medium-high heat, allowing it to warm up for at least 1 minute before adding the oil (this will help prevent the fish from sticking). Drizzle the pan with a little olive oil. Fry salmon for at least 2 minutes before turning. If you turn the fish too soon, it will stick. Instead, allow it to "sear", and it will come freely away from the bottom of the pan.
Turn and fry the fish for 3-5 minutes, depending on the thickness of the fish. Salmon is done when the inner flesh is no longer transparent. Although i personally prefer a line of transparency in the middle. Remember it will still cook slightly after removing from the pan and plating your meal.

 Serve.