Gnocchi with peas, prosciutto and parmesan

Tags

bacon, gnocchi, ham, parmesan, Pasta, peas, prosciutto, quickmeals

This is one of the easiest recipes and so very quick. Most of the ingredients should  be in your pantry so you do not even have to rush out in times of lockdown to try and source unusual ingredients. You can make your own gnocchi of course or buy a good quality store version, your choice.  Add prosciutto or parma ham or even bacon if that is all you have, a few frozen peas and a sprinkle of parmesan et voila! dinner is ready.  Feel free to add a splash or two of thick cream if you wish but if you are trying to watch calories, then leave it out and the dish will be just as delicious.

Serves 4

Ingredients:

Prosciutto 4 slices
Gnocchi 400g / 1 pound
Olive oil 1 to 2 tablespoons
Peas, defrosted 200g / 7oz
Parmesan, freshly grated, 55g / 2oz
Salt and freshly ground black pepper

Method:

Heat the olive oil in a large sauté pan
Add the prosciutto slices and fry until crisp, turning occasionally
Drain on kitchen paper, then break into shards and set aside
Add the gnocchi to the pan and fry for about 5 minutes until lightly golden on all sides
Add the peas, half the parmesan and a splash of water to the pan and warm through, stirring, until the sauce forms an emulsion
Add the cream, if using, and stir to coat well
Sprinkle over the remaining parmesan and the prosciutto shards
Season with salt and black pepper and serve immediately
Bon Appétit!

 

Cauliflower soup with smoky bacon

Tags

appetiser, appetizer, bacon, cauliflower, comfort food, Soup, starter

I recently made this soup for a weeknight dinner for Stuart and myself and posted a photo on my Instagram and Facebook pages.  By the following morning, I was inundated with requests for the recipe and thus begins my return to blogging.  It is so easy to make but looks like you spent hours slaving over a hot stove.  Perfect starter to a fancy meal or just dinner for two with some crusty bread.  Prep takes about 20 minutes and cooking time 40 minutes.
Serves 6

Ingredients:
6 slices bacon
400g/14oz potatoes, peeled and cubed
1 large cauliflower, broken into florets
1 branch of celery, sliced thinly
1 medium onion, peeled and diced
1 leek, white part only, cut into thin slices
2 cloves of garlic, crushed
Parsley
1 bay leaf
80g/3oz freshly grated parmesan
3 tablespoons thick crème fraîche
1,5L/3 pints chicken stock
6 tablespoons olive oil
2 pinches nutmeg
Salt and freshly ground pepper

Preparation:
Preheat oven to 200°C/400°F
Heat 2 tablespoons olive oil in a sauté pan over medium heat
Add the celery, onion, leek and garlic and cook for 3 to 4 minutes, do not let it colour
Add the potatoes, 3/4 of the cauliflower, stock, bay leaf and nutmeg
Bring to the boil, lower heat and allow to simmer for 20 minutes until veggies cooked
Remove the bay leaf
Add the crème fraîche and parmesan
Salt and pepper to taste and keep warm
Place the remaining 1/4 cauliflower on a baking sheet, drizzle with 1 to 2 tablespoons olive oil
Roast for 15 minutes
Add the bacon, cut into small pieces, to the hot baking sheet and return all to the oven for 5 minutes
Using a stick blender, purée the soup for a few minutes
Pour the soup into preheated soup bowls, add a few pieces of roasted cauliflower and some crispy bacon to each bowl
Add parmesan, sprinkle with parsley and drizzle with olive oil

Bon appétit ! 

Steaks with bacon mushroom sauce

Tags

bacon, BBQ, braai, faux filet, mushrooms, rump, sauce, steak, white sauce

 

The picture unfortunately does not do the meal justice, But, believe me it was delicious. And there is a good reason for the quickly executed photo – it was 35 degrees in the shade at 19h and I did not want to wait around as everything, including me, was melting. Not, that steak can melt, of course, but I am sure you get the picture.

I used faux filet, about 2 1/2cm thick (1 inch) from my butcher but any good steak would work.

Serves 4

Ingredients:

marinade
2 tablespoons (30ml) mustard powder
2 tablespoons (30ml) braai / barbecue spice
1/4 cup (60ml) freshly squeezed lemon juice
1/4 cup (60ml) olive oil
meat
4 faux filet or rump steaks, 2 1/2cm (1″) thick
sauce
3 tablespoons (45g) butter
1 medium onion, finely chopped
125g (4oz) bacon, cut into small pieces
125g (4oz) button mushrooms, quartered
1 cup (250ml) cream or milk
2 tablespoons (30ml) flour
1/4 cup (60ml) chutney

Preparation:

Mix all the marinade ingredients together
Pour the marinade over the meat and marinade for 3 to 4 hours or up to 2 days (I use a zip lock bag)
Melt the butter in a pan over medium high heat
Add the onion, bacon and mushrooms and sauté until lightly golden
Add the remaining ingredients
Stir over medium heat for about 6 minutes until sauce thickens
Heat the BBQ, remove the meat from the marinade and cook according to your preference (about 5 minutes for medium rare)
Serve the steaks with the sauce, french fries and a green salad
Enjoy!