Gnocchi

We love preparing gnocchi. They are really simple to make and you can even use up some leftovers from the fridge, either by including them in the sauce or simply by popping them into the gnocchi dough.

Jessie’s Sweet Potato and Parmesan Gnocchi

with Sage and Hazelnut butter

(serves 4)

1kg sweet potatoes

280g plain flour

1egg

50g parmesan finely grated

½ tsp nutmeg

Salt and pepper

160g unsalted butter

60g hazelnuts, roasted and crushed

Large bunch of sage leaves

Roast the sweet potatoes in the oven until tender. Remove the skin and pass through a potato ricer and mash into a large bowl to form a smooth mixture.Add the parmesan, nutmeg and egg and mix, then add the flour until you have a smooth pliable dough. The amount of flour may wary depending on the sweet potatoes.

Turn out the dough onto a floured surface and knead into a smooth dough. Divide and roll into sausages and cut into 2cm dumplings.

Bring a pan of salted water to the boil and add the gnocchi in batches (don’t crowd) and cook until they float to the surface (about 2-3 minutes)

Meanwhile melt the butter in a pan until foaming. Add the sage leaves and fry briefly until crisp. Continue heating the butter until slightly golden and nutty in colour and smell and then add the hazelnuts pieces. 

Once the gnocchi is ready drain and then whilst still hot, toss into the butter sage sauce and coat.

Divide into warmed bowls and sprinkle with extra parmesan shavings.

Potato Gnocchi with Pesto

(serves 4)

500g cooked potatoes, grated

250g plain flour 

1 whole egg & 1 yolk

10g softened butter

Salt and pepper

2 handfuls of basil

1 clove of garlic

50g toasted pine nuts (extra for topping)

50g grated parmesan cheese

Lemon juice

Extra virgin olive oil

250g halved cherry tomatoes

Dash of olive oil

Dash of balsamic vinegar

Salt and pepper

Pinch of sugar

Place the tomatoes into a deep baking tray and pour the oil and vinegar over them, season with salt, sugar and pepper and leave in a low oven (150 C) for a couple of hours until softened

For the pesto, blitz the garlic with a little pinch of salt, pine nuts and basil and blitz further (keep chunky)

Add the parmesan and blitz for a couple seconds

Add enough olive oil to bind

Season to taste with salt, pepper and lemon juice

For the gnocchi, add  flour, eggs, butter and salt to the grated potatoes and add 2 tablespoons of the pesto 

Knead until you get a smooth dough

Roll into little finger shapes and set aside (or roll into little balls)

You could keep this in the fridge for a few days or freeze to use later

Bring a pan of salted water to boil

Place gnocchi into the boiling water and boil until they come to the surface (about 2 minutes)

Mix with pesto, tomatoes and some extra pine nuts

You can also fry some pancetta cubes and serve them on top.

Duck with Plums and Potato Gnocchi 

Serves 2

Ingredients 

2 duck breasts

Salt & pepper

2 pinches ground cumin

250g plums, halved

1 tbsp butter

100ml red wine

2 tbsp blackcurrant preserve

1/2 tbsp sugar (a little more if plums are very tart)

500g cooked potatoes, grated

150g plain flour

1 whole egg & 1 yolk

10g softened butter

1. Preheat oven to 150C

2. Place plum halves into a baking tray with the butter

3. Sprinkle with sugar and a pinch of salt and black

pepper, bake until caramelised

4. Add flour, eggs, butter and salt to the grated potatoes

and knead until you get a smooth dough

5. Roll into little finger shapes and set aside

6. Increase oven temperature to 200C, bring a pan of

salted water to boil

8. Score the duck skin into ‘diamonds’, season with salt,

pepper and cumin

9. Place skin down in a very hot pan, fry until skin is deep golden

brown and crisp, then flip over

10. Remove the plums from the oven and put the duck in

for 8 minutes

11. Afterwards, remove the meat to rest

(around 4 minutes)

12. Continue to heat the oil and juices from the duck,

pour in the wine and reduce on high heat

13. Put the plums (reserving 6 for garnish) and

blackcurrant into the pan, heat through and then blend

14. Place the gnocchi in boiling water

15. They are done when they float to the surface

(approximately 2 minutes)

1. Arrange on a warmed plate

Wine recommendation:Cabernet Sauvignon, Mitolo Jester

(2008), Australia. This wine is made in the Amarone tradition,

drying 20% of the grapes to concentrate flavour and increase

complexity and softness. On the palate you get peppery spice,

blackberries, currants, cloves and a hint of chocolate. The wine is

rich, but fresh and vibrant.

AQUA - Restaurant Review

We visited Aqua on Whiteladies Road. It's situated just round the corner from the Academy. The 'garden' outside is lovely in the sunshine. The service is friendly and the food is great value for money. Best time to go is when the place is not completely fully booked.
We give it thumbs up for a chilled night out! Anyone who thinks Italian restaurants lack variety- think again and try this place!
We had:
- Lobster ravioli with truffle sauce (fun and yummy starter)
- Pizza is alway good
- Burger filled with cheese and tomato salsa- scrumptious!
- Classic creamy Tiramisu

Yummy Desserts

Rose water and Vanilla Pannacotta
Ingredients
• 3 gelatine leaves
• 250ml whole milk
• 250ml double cream
• 1 vanilla pod, split and seeds removed
• 25g caster sugar
• 2 tsp rosewater
Method
1. Soak the gelatine leaves in cold water
2. Place milk, cream, vanilla pod and sugar in a pan and gently bring to a simmer. Remove from the heat
3. Remove the vanilla pod
4. Squeeze the water from the gelatine and whisk into the cream and milk mixture until dissolved along with the rosewater.
5. Divide among 4 ramekins and leave to cool. Place in the fridge and leave for at least 1 hour or overnight

Pistachio Shortbread
Ingredients
• 125g butter
• 50g sugar
• 175g flour
• 50g crushed pistachios
Method
1. Combine the butter, sugar and flour in a food processor to form a breadcrumb like mixture.
2. Add all but a handful of the pistachios and mix to form smooth dough
3. Form into a disk and chill in the fridge in cling film for 30 minutes.
4. Roll out and cut biscuits of the desired shape and place on a lined tray
5. Mix the remainder of the nuts with a tbsp of caster sugar and scatter over the top of the biscuits
6. Bake at 180°C for about 15-20minutes keeping an eye on them, until lightly brown and smelling delicious!

Chocolate Brownies
Ingredients
• 100g butter
• 200g dark chocolate
• 250g sugar
• 4 eggs
• 1tsp vanilla essence
• 60g flour
• 60g cocoa powder

Method
1. Melt the chocolate in a heatproof bowl over simmering water and allow to melt slowly. Then put aside to cool slightly before using
2. Combine the sugar and butter and mix until pale and fluffy
3. Gradually add the beaten eggs and vanilla
4. Combine with the melted, cooled melted chocolate and mix well
5. Sift the flour and cocoa into the wet ingredients and fold in until all combined and there are no lumps
6. Tip into a lined brownie tin. Bake at 180°C for 20 minutes or 15 for a softer centred brownie. Allow to cool before cutting into generous slices!

Cinnamon Profiteroles

(makes  12)

Choux Pastry

• 43g cold butter, cubed
• 110ml water
• 50g plain flour
• 1 tablespoon of cinnamon
• Pinch of salt
• 1 ½ eggs, beaten

Sauce

• 110 g plain chocolate
• 8g butter
• 1 tbl water

1. Preheat the oven to 200C
2. Put the butter and water into a saucepan and melt the butter on a low heat without allowing the water to boil
3. Sift the flour and salt together
4. When the butter has melted, bring the water to boil
5. When the boiling water encases the butter, tip the flour in and remove from heat
6. Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides
7. Transfer to a plate to cool down
8. Meanwhile add the sifted icing sugar into the double cream and whip until you get soft peaks and set aside to the fridge ( if left in the fridge for longer, it will thicken, so leave under-whipped)
9. When the choux mixture (called the panade) is blood temperature (comfortable to touch) tip it back to the pan and start adding the eggs gradually in until the mixture falls reluctantly off the mixing spoon
10. Lightly grease a baking sheet and using a teaspoon place six blobs on it, spaced well apart
11. Bake for 20-30 minutes,  do not open the oven for at least 20 minutes
12. They are done when they are three times the size they were originally, golden in colour and light and feel like a ping pong ball
13. With a skewer, make a small whole at the base of each profiterole and hollow out any raw mixture and leave to dry in a low oven
14. Leave to cool
15. Pipe the cream mixture in (recipe below)
16. To make the sauce: melt the chocolate, butter and water in a bowl over a boiling water
17. Dip your profiteroles in this mixture or serve as a sauce on the side
18. For a touch of extra indulgence, decorate with edible golden leaf

Creme Patisserie 

• 4 egg yolks 
• 100 g caster sugar 
• 25 g plain flour, sifted 
• 1 vanilla pod, seeds scooped out 
• 1 cinnamon stick
• 350 ml milk

1. In a bowl, whisk the egg yolks with the sugar until light and thick; then stir in the flour. 
2. Put the cinnamon, vanilla pod and seeds in a saucepan with the milk and bring it slowly just up to the boil.  
3. Remove the cinnamon and vanilla pod and pour the milk onto the egg mixture, whisking all the time. Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil. (It must boil for it to thicken.)Continue to cook, stirring constantly (or use a whisk if it looks lumpy), for 2 minutes or until it has thickened.
4. Remove the saucepan from the heat and pour into a bowl. If the mixture goes a little lumpy while cooking, remove the saucepan from the heat and whisk well. If it is still lumpy when cooked, push it through a sieve. 
5. Allow to cool.