Crispy Gnocchi with Wild Mushroom Sauce (serves 4)
- 2 x 400g shop bought packs potato gnocchi
- 12 rashers thinly sliced pancetta
- 300g Mushrooms (of your choice) I like wild, chestnut, Portobello
- 1 onion very finely diced
- 2 cloves garlic crushed
- 40ml brandy (optional)
- 150ml chicken stock
- 100ml double cream
- 70g Parmesan cheese
- Small bunch fresh chives
- Parmesan cheese for serving
Fry off the mushrooms over a high heat until golden, this will take around 6-7 minutes, add in the onion and garlic then cook over a medium heat for around 5 minutes until softened. Pour in the brandy and reduce then add the stock and simmer for another 5 minutes until reduced slightly. Take off of the heat then Stir through the cream and Parmesan cheese then season with salt and pepper.
In a large frying pan cook the pancetta until crispy then remove and set aside, add a knob of butter or oil into the pan then cook the gnocchi for 2-3 minutes each side until golden and crispy.
Toss the gnocchi through the sauce then portion between four, top with the crispy pancetta and fresh chives.
BBQ Salmon Couscous Parcels (serves 4)
- 4 small skinless salmon fillets
- 160g cous cous
- 320ml chicken stock
- Juice ½ lemon
- 40ml extra virgin olive oil
- 80g cherry tomatoes halved
- 30ml olive oil
- Juice ½ lemon
- 1 tsp honey
- 50g cherry tomatoes chopped
- ½ clove garlic crushed
- 1 heaped tbsp. capers
- 2 tbsp. fresh basil chopped
- 50g olives chopped
Place the couscous in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for 5 minutes, fork through to separate the grains then stir through chopped parsley, lemon juice, olive oil and tomatoes, Season with salt and pepper then set to one side.
Lay a sheet of foil or parchment measuring approx. 50cm long onto your work surface then over to one side top with a quarter portion of couscous, place on the salmon fillet, drizzle with some oil then fold over, crimp the edges over pressing tightly to form a seal, just before you finish the crimp pour in a small splash of water then twist to seal. Place into a pre heated oven set to 180c / gas mark 4 for 10-12 minutes.
Meanwhile whisk together the dressing in a bowl then bring the parcels to the table, tear open then spoon the dressing over the salmon.
Sticky Korean Pork Belly (serves 4)
- 1.2 kg boneless belly of pork
- 2 cloves garlic crushed
- 1 small piece ginger peeled and grated
- 2 tbsp. Gochujang Korean Red chilli paste
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 20g soft brown sugar
- 80ml water
- 1 carrot julienned
- ½ mooli julienned
- ½ green chilli sliced
- 50g caster sugar
- 100ml white wine vinegar
- 1 tsp. salt
- Spring onions finely sliced for serving
- 1 tbsp. sesame seeds
1: Score the skin of the pork then rub with plenty of salt, place onto a rack set over a baking tray then pop into a pre heated oven set at 230c / gas mark 8 for 20 minutes then reduce the heat to 160c / gas mark 3 for 2 hours. Crank the heat back up to 230c / gas mark 8 for 20 minutes until the crackling is nice and crisp. Rest under foil for 20 minutes.
2: While the pork is cooking, make the pickle by placing the carrot, mooli and chilli in a bowl along with the vinegar; sugar and salt then leave for an hour.
3: To make the glaze, fry the garlic and ginger for a couple of minutes then stir through the rest of the ingredients. Bring to the boil then reduce the heat and simmer until thickened.
4: Use a serrated knife to portion the pork into 1” cubes then toss these through the glaze. Serve with some fried rice and the mooli pickle and a final garnish of sesame seeds and spring onion.
Thai Beef and Mango salad (serves 4)
- 1 x 200g sirloin steak
- 100g vermicelli rice noodles
- 1 red pepper deseeded and sliced
- 1 green pepper deseeded and sliced
- 1 red onion sliced thinly
- 1 large carrot julienned
- 100g sugar snap peas sliced lengthways
- 1 mango peeled and julienned
- 1 red chilli deseeded and sliced (optional)
- Fresh coriander for serving
- 1 heaped tbsp. mango chutney
- 1 tbsp. soy sauce
- 2 tbsp. olive oil
- 1 clove garlic crushed
- Juice 1 lime
1: Pour some oil into a hot preheated pan, then cook your steak for 2-3 minutes per side for medium, or couple of minutes either way for rare or well-done steak. Remove from the pan and set aside to rest for 5 minutes. Slice thinly.
2: Meanwhile cook the noodles to the packets instructions then drain and leave to cool.
3: Whisk together the dressing for the salad. Finally dress the noodles, peppers, carrot, red onion beansprouts, sugar snaps, mango and chilli serve up along with the steak then garnish with the coriander.