Thursday, 5 July 2012

Some Gourmet Recipes Courtesy of G'Nosh


If you fancy some posh (g')nosh, you might like to try out these recipes from G'nosh. They describe themselves as "a new gourmet dips brand with five delicious fresh flavours, combining easy-going sociable food (that’ll be the NOSH), with a love of gourmet (which is what the G stands for!)." Using only the finest natural ingredients, G'nosh promises to revolutionise snacking, but the dips can also be used as ingredients to freshen up a meal, by stirring into soups or pasta, dressing salad leaves, marinating meat or spreading on to pizza base - the combinations are endless, but here are a few to get you going.

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G’NOSH Beetroot Risotto



INGREDIENTS:

  • 500g fresh whole beetroot
  • G’NOSH Beetroot & Mint dip
  • 2 tbsp olive oil
  • Knob of butter
  • 1 large onion , finely chopped
  • 1 garlic clove , finely chopped
  • 500g risotto rice
  • 250ml white wine
  • 600ml of hot vegetable stock
  • Handful of grated Parmesan
  • 4 tbsp soured cream (or use crème freche)
  • Handful chopped flat parsley

METHOD
  • Peel and dice the whole fresh beets into quarter wedges. Roast on 175 deg for 20minutes.
  • When beets are cooked dice into small 1cm cubes.
  • Melt the butter in a saucepan and cook the onion until softened. Add in the risotto rice and stir until well coated and avoid rice sticking to pot.
  • Pour over the vermouth and cook, stirring, until almost fully absorbed. Add a ladleful of the stock to the rice and stir until almost fully absorbed.
  • Continue adding the stock, a ladleful at a time, until the rice is tender and creamy. You may not need all of the stock.
  • Stir through a tub of G’NOSH Beetroot & Mint dip. This gives a further depth in colour, richness in flavor and a kick.
  • Remove from the heat and mix in the grated Parmesan, gently stirring to mix.

TO SERVE
  • Serve on a white plate. Add dollop of sour cream or crème freche on the top with cracked pepper.
  • You may want to sprinkle some more Parmesan or even crumble some goats cheese on top.
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Quesadilla: G’NOSH Black Bean and Salsa




INGREDIENTS:

  • Sour cream
  • Grated Cheddar
  • Avocado
  • Large seeded tortillas
  • Sour cream
  • Grated Cheddar

SALSA INGREDIENTS:
  • ½ small red onion, peeled and thinly sliced
  • ½ tbsp white-wine vinegar
  • 3 spring onions, trimmed and thinly sliced
  • 12 cherry tomatoes chopped
  • 1 clove garlic, crushed
  • 2 red jalapenos
  • 1 bunch coriander
  • 1½ tsp sea salt
  • Juice of ½ a lime
  • 2 ripe medium avocadoes, diced

METHOD
  • Have ready a hot griddle pan or barbeque. Heat 1 tablespoon of oil.
  • Take one tortilla, spread 2 tablespoons of G’NOSH black bean dip in the centre, spread a tablespoon of sour cream over the paste.
  • Scatter over the cheddar and a tablespoon of salsa.
  • Place the tortilla onto the griddle and sandwich by layering on another tortilla ontop
  • Cook for 2 minutes on each side
  • Repeat process with remaining tortillas!
TO MAKE THE SALSA:
  • Soak the red onion in the vinegar in a bowl for a few minutes
  • Add all the other ingredients and stir
  • Try and keep a chunky texture
TO SERVE
  • Cut each tortilla into quarters and eat straight away!
OTHER VARIATIONS TO FILL YOUR QUESADILLA WITH
  • Chicken strips, G’NOSH Black Bean dip and Spinach
  • Mozzarella, G’NOSH sundried Tomato and Rocket
  • Mushrooms, Chorizo, G’NOSH Babaghanoush
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G’NOSH Sundried Tomato Pasta Fusilli



INGREDIENTS:

  • Olive Oil.
  • Half Onion, chopped.
  • Handful of mushrooms, diced
  • Half Red pepper, diced.
  • Florets broccoli, chopped loosely into crumbs or baby florets
  • Handful of pine-nuts
  • Handful of cherry tomatoes
  • Half tub of Philadelphia Cream Cheese (light)
  • Half tub of G’NOSH Sundried Tomato & Basil dip
  • Parmesan shavings
  • Cracked Pepper
  • Sea salt
  • 150g Bag Fusilli Pasta

METHOD
  • Boil pasta to al dente
  • Heat oil in a frying pan. Once hot, place chopped onions in and sauté.
  • Add red pepper, mushrooms, broccoli, pine-nuts and cherry tomatoes.
  • Heat through for 2-3mins.
  • Add half tub of G’NOSH Sundried Tomato & Basil dip and stir through
  • Add Philadelphia cream cheese and stir through. This will make a lovely red creamy sauce. Simmer for 2 mins, make sure to stir regularly.
  • Mix pasta and sauce together in a separate bowl.

TO SERVE

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