Here at G’NOSH we feel that the ways to use G’NOSH are endless, so this week we are paying homage to one of the five dips by giving you five top tips of how to enjoy the G’NOSH Muhumarra Spicy Red Pepper Dip in new and interesting ways.
Marinate a fillet of white fish in a spoonful of the G’NOSH for a couple of hours. Bake in a tray with some cherry tomatoes, chopped courgettes, red onion and a green or yellow bell pepper sliced
Top a flatbread with a layer of the Muhumarra Spicy Red Pepper Dip then top with some wild mushrooms and a thin layer of Mozzarella or Emental cheese and place under the grill for a few minutes until the cheese is melted
Bake some sweet potatoes until the centre is soft and fluffy, cut in half and scoop out the insides into a bowl. Add a large spoonful of Muhumarra Spicy Red Pepper Dip and a small spoonful of butter and mash or put through a potato ricer until nice and smooth. Pop back into the potato shells and top with some grated cheese. Place under a grill for a few minutes until the cheese is melted and then serve with a side salad
Place some chopped onions in a pan with a little olive oil and cook until softened with some crushed garlic. Add 2 tablespoons of crème fraiche to the mixture and some fresh or frozen garden peas. Add a spoonful of the G’NOSH to the sauce and cook through for a few minutes. Meanwhile cook some fresh pasta (we like spaghettini), drain and add to the pan with the sauce and stir through for a delicious vegetarian dish
Make spicy baked eggs by heating a small tin of chopped tomatoes in a pan with a little drizzle of olive oil. Next add some roughly torn basil and a spoonful of G’NOSH and heat for a couple of minutes. Add half each of the mixture to two ramekins and then crack an egg on top. Bake for 10 minutes or until just set – serve with some crusty, fresh bread – perfect
1. Peel and dice the whole fresh beets into quarter wedges. Roast on 175 deg for 20minutes until soft when poke knife through. When beets are cooked dice into small 1cm cubes. Use kitchen gloves if you do not want to get your hands stained.
2. 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.
3. 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.
4. Continue adding the stock, a ladleful at a time, until the rice is tender and creamy. You may not need all of the stock.
5. Stir through a tub of G’NOSH Beetroot & Mint dip. This gives a further depth in colour, richness in flavor and a kick.
6. Remove from the heat and mix in the grated Parmesan, gently stirring to mix.
Serve on a white plate. Add dollop of sour cream or cream freche on the top with cracked pepper.
You may want to sprinkle some more Parmesan or even crumble some goats cheese on top.