Gnocchi with Mushrooms, Rocket and Omega Walnut Pesto


I was very lucky to be given not one but 2 bags of Omega Manjimup Walnuts to experiment with and come up with some recipes 😀 it got me thinking straight away and I have 3 recipes in mind. The first I decided would be a savoury dish, when I think of walnuts and savoury I think of gnocchi! So here it is and I hope you enjoy!

INGREDIENTS

FOR THE PESTO

  • 1 Cup of Roasted Omega Walnuts
  • 1/2 Cup of Good Quality Parmigiano-Reggiano
  • 1/4 Cup Good Quality Olive Oil
  • The Rind & Juice of 1 Small Lemon
  • 2 cloves of Garlic
  • Salt and pepper to your liking

FOR THE GNOCCHI

  • 1 Tbsp of Good Quality Butter
  • 400g Sliced Button Mushrooms
  • 1 Pkt Gnocchi (if I had more time I would have made my own but that’s a recipe for another day!)
  • 3 Handfuls of Rocket
  • 1 Small Bunch of Basil Finely Chopped

METHOD

1. Bring a large saucepan of water to the boil and add a pinch of salt. Once boiled, place the gnocchi in and once it has floated to the top cook for a further 5 minutes. Then drain and set aside.

2. Combine all the Pesto ingredients into a food processor, blitz to a fine paste and set aside.

3. Place a large frypan on high heat and add the mushrooms. Cook these for a few minutes until they start to soften then add the butter and sauté for a few minutes.

4. Next you want to add the gnocchi, and cook for a few minutes until the gnocchi starts to brown.

5. Once the gnocchi has browned add about 3/4 of the Pesto and stir. It might look a bit clumpy at the start but once it heats up it will begin to go nice and creamy. Then add the basil.

6. Lastly, remove the pan from the heat and to add the Rocket. You don’t want the Rocket to wilt too much, you want it to keep its vibrant green colour. Garnish with some small fresh Rocket leaves and enjoy 🙂

Christmas Trifle 2015


FIG, PORT AND PISTACHIO TRIFLE

I found this recipe in June and waited six whole months to make this epic trifle. It was in the June issue of Delicious Magazine and the recipe is by one of my favourite Australian Chefs Mr Guillaume Brahimi. It was fun to make as I got to eat along the way making this dish. The only problem I had was trying to find figs towards the end of December. I went in to eight fresh produce stores as well as supermarkets but in the end my little brother managed to find some in one of the big supermarket chains here in Perth. You can however use whatever seasonal fruit you wish but I wanted to make the original! It was a big hit with everyone at our Christmas lunch especially my fiancée 😀

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INGREDIENTS

– 10 Figs, Quartered

– 50g Pistachios, Roughly Chopped

PISTACHIO GATEAUX

– 250g Softened Unsalted Butter, Chopped

– 200g Caster Sugar

– 1 Vanilla Bean, Split, Seeds Scraped

– 200g Marzipan, Chopped (I Made My Own)

– 4 Eggs

– 250g Pistachios, Finely Ground

– 75g Almond Meal

– 1/4 Cup (60ml) Kirsch (Cherry Liqueur)

PORT JELLY

– 3 Cups (750ml) Port

– 2½ Tbsp Caster Sugar

– 3 Gold-Strength Gelatin Leaves

CRÈME PATISSIÈRE

– 400ml Milk

– 200ml Pure (Thin) Cream

– 3 Vanilla Beans, Split, Seeds Scraped

– 4 Egg Yolks

– ¼ Cup (55g) Caster Sugar

– 1½ Tbsp Cornflour

– 1½ Tsp Orange Blossom Water

– 600ml Thickened Cream


METHOD

1. Begin this recipe a day ahead. The pistachio gateaux will need to rest in the fridge overnight. 2. Preheat the oven to 160°C. Then grease and line two 25cm spring-form cake pans with baking paper.

3. For the pistachio gateaux, place the butter, sugar and vanilla seeds in the bowl of an electric mixer with a fitted paddle attachment. Beat on medium speed for 6 minutes or until the mixture becomes thick and pale. Add the marzipan and beat for 5 minutes or until well combined.

Add the eggs, 1 at a time, making sure to beat well after each addition. Next add the ground pistachios, almond meal and a pinch of salt. While the mixer is still running, drizzle in the kirsch and beat for 30 seconds or until well combined. Divide the mixture evenly between the prepared cake pans. Bake for 35 minutes,  or until a skewer inserted into the center comes out clean. Make sure you rotate the pans halfway through cooking. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Cover with plastic wrap and place in the fridge overnight to chill.

4. For the jelly, pour the port into a pan over high heat and bring to the boil. Reduce the heat to medium and cook for 20 minutes or until port has reduced by half. Remove from heat and stir through the sugar until fully dissolved. Soak the gelatin in cold water for 5 minutes to soften. Squeeze excess water from the gelatin, add to port mixture and stir until completely dissolved. Cool slightly then pour into your trifle bowl and cool completely. Cover with plastic wrap and place in the fridge for 6 hours or overnight to set.

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Port Jelly

5. For the crème patissière, combine the milk, cream, vanilla pods and seeds in a saucepan over medium-low heat and bring to just below boiling point. Next whisk the egg yolks, sugar and cornflour together in a large bowl for 4 minutes or until smooth and pale. Carefully add the milk mixture to the yolk mixture and whisk to combine.

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Pistachio

Transfer to a clean saucepan and place over medium heat. Whilst whisking constantly, cook the mixture for 6 minutes or until thickened. Transfer to a bowl and remove the vanilla pods. Cool slightly, then cover surface with plastic wrap and place in the fridge for 1 hour to chill. Next add the orange blossom water and whisk to combine. Whisk the thickened cream to stiff peaks, then gently fold into crème patissière.

6. To assemble, trim 1 gateau to fit and place over the jelly. Spread with half of the crème patissière. Repeat with remaining gateau and the crème patissière. Chill for 1 hour to set. Pile the figs on top of the trifle and scatter with pistachios to serve (I roasted mine but you can do what ever you want). Enjoy!

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The boys down at Mane Liquor recommend enjoying an Eagle Bay/Mane Liquor Co-lab Black and Tannin (If you haven’t yet tried this beer on its own do yourself a favor) with this epic trifle.