Sunday, February 10, 2008

Smoked Salmon Gnocchi with Parsley Butter

If you wish to make gnocchi ahead of time, cover with oil and store in the fridge for up to four days. Drain well and dip in hot water to reheat.

3 potatoes (about 350 g), peeled and cubed 200 g smoked salmon

80 g (150 ml) cake flour

1 egg

5 ml dried dill

milled black pepper

Parsley Butter

100 g butter

Diet Start

5 ml chopped fresh parsley freshly squeezed lemon juice

Boil the potatoes in salted water until cooked. Drain and mash.

Purée the smoked salmon in a food processor or blender. Mix in the potato, flour, egg, dill and a little pepper, and knead well. Roll into about 40 small, irregular pieces - they should not be perfect rounds.

Bring water to the boil in a medium saucepan. Add the gnocchi in batches;

when they rise to the surface they are cooked. Remove from the pot with a slotted spoon, place on a warm plate and keep warm.

Parsley butter: Melt the butter in a small saucepan. Stir in the parsley, and season with pepper and lemon juice. Pour over the gnocchi and serve hot.

Serves 4-5 as a main course;

6-8 as a starter

Baby Octopus in Peanut and Soy Sauce

750 g baby octopus, well cleaned freshly squeezed lemon juice, olive oil watercress sprigs for garnish

Peanut and Soy Sauce

125 ml soy sauce

15 ml crushed green ginger

50 g roasted peanuts, crushed 100 ml cream

Place the baby octopus in a bowl and pour over plenty of boiling water. Drain, tip back into the bowl, and squeeze over plenty of lemon juice.

Peanut and Soy Sauce: Whisk together all the ingredients in a small saucepan, adding the cream last. Bring to the boil.

To Serve: Heat a little olive oil in a frying pan, add the octopus and fry for a few minutes until sizzling hot. Toss in the peanut and soy sauce and garnish with sprigs of watercress.

Serves 6

... andjoyohoxing