Saturday, November 21, 2009

Sweet Potato Gnocchi

what you need
2 (8 ounce) sweet potatoes
1 clove garlic, pressed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg
2 cups all-purpose flour

what to do
Preheat the oven to 350 degrees F (175 degrees C).
Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
Serve with butter and shaved parmesan or creamy pesto sauce."

Baba Ghanouj - eggplant dip

what you need

2 large eggplants
2 tbs extra virgin olive oil
1 medium onion coarsely chopped
¼ cup (purchased) roasted red capsicum, chopped
5 tbs roasted tahini
2 tbs rice wine vinegar (sweet vinegar)
2 tbs ground coriander
4 tbs lemon juice
1 tbs ground cumin
4 garlic cloves, sliced coarsely
¼ cup Italian parsley, chopped
Salt and pepper to taste

what to do
Prick the surface of the eggplant all over, and brush it well with olive oil.You can either bake the eggplant at 400 degrees for about 45 minutes, Or, you can put it on the grill over medium heat, turning several times, until the skin is well charred and the pulp is soft. Use a fork to test the flesh for doneness. the charring method will give the dip a nice smokey flavour.

Cool the eggplant for at least 10-15 minutes before you try to work with it.

Heat 2 T olive oil in a sauce pan over medium heat.Sauté onion for about 5 minutes, then add the roasted red capsicum, tahini, lemon juice, garlic, coriander, cumin, salt and pepper.

Cook for about 2 more minutes then remove the contents to a bowl to cool (about five minutes).
Place the mixture into a blender, and process until smooth.

Remove the pulp of the eggplant and throw away the skin.

Add the eggplant to the blender with the mixture and combine until smooth. You need to add the eggplant immediately to the mixture, because the acid in the lemon juice will keep it from turning brown. It would still taste good but it wouldn’t be nearly as appetizing to look at.

After you put the baba ghanouj to a serving bowl, sprinkle with about 2 T extra virgin olive oil. Sprinkle the Italian parsley over the top

chicken with lemon & tyme

what you need
1/2 chicken on the bone
1/2 cup of chopped parsley
fresh tyme sprigs
4 lemons
1/2 cup of lemon juice
1/2 cup of vegetable oil
1 tsp salt
freshly ground black pepper

what to do
Thoroughly wash and dry the chicken .
Cut 2 lemons into round slices.
Salt and pepper chicken on both sides.
Place chicken skin side up in a casserole dish.
Mix oil,lemon juice,parsley.
Pour over chicken.
Sprinkle tyme all over chicken and refrigerate for about an hour.Turn the chicken over and sprinkle more tyme on top then refrigerate for about another hour.
After the chicken is marinated. place in the oven (190 celcius) for about 20 minutes. Turn chicken over and roast for about another 20 minutes while basting with the oil and juice mixture.
Great served with citrus spiced cous cous