“Chocolate goes really well with beetroot, chilli and mint. Luckily, G’NOSH’s Beetroot & Mint gourmet dip includes these three ingredients, which make it easy for me to add to my favourite chocolate cake recipe!”
“The deep purple ganache is full of intense flavour thanks to the delicious beetroot juice. I’m sure in moderation; this could probably be a healthy chocolate cake too!”
For the ganache
100ml beetroot juice
10ml olive oil
100g milk chocolate
100g dark chocolate
• Preheat the oven to Gas Mark 4/180C/350F
• Sieve the cocoa powder, self-raising flour and baking powder into a bowl and stir in the caster sugar
• In a separate bowl, whisk the G’NOSH Beetroot & Mint dip, free-range eggs, oils and vanilla extract until it comes together.
• Add the beetroot mixture in with the dry ingredients and mix together and then pour this in to a pre-lined 8” cake tin or 12 individual cupcake cases or domes.
• Bake for 30 minutes or until it is springy to the touch. The smaller cakes will take less time.
• For the ganache: place the beetroot juice and the olive oil into a sauce pan and bring to the boil.
• Once boiled, pour over the chocolate and mix together. You could use a hand blender to do this to emulsify the ganache.
• When the cake is cooked and cooled, pour over the beetroot ganache before serving
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For those planning Christmas dinner early, Will’s Christmas Spiced Pork & Chestnut Wellington using G’NOSH Babaghanoush dip is the ideal turkey alternative. The smoky aubergine flavour of G’NOSH Babaghanoush lends itself perfectly to the rich pork and chestnut filling, creating a fabulous dish that not only looks impressive but is guaranteed to taste delicious.
Serves 4-6 people
1 tub GNOSH Babaganoush (160g)
50g chestnut puree
150g button mushrooms, chopped
150g aubergine, chopped
50g cooked and peeled chestnuts, chopped
1 clove of garlic
Large bunch of fresh parsley, chopped
10ml olive oil
1 tsp mixed spice
1 pork fillet (450g)
Salt and pepper
1 tsp mixed spice
1 pack of parma ham (8 slices)
1 pack of All Butter Puff Pastry (375g)
1 free-range egg
Pinch of salt
• To make the filling: Place the G’NOSH Babaghanoush into a bowl, stir in the chestnut puree and leave to one side.
• Add 25g of butter to a frying pan, followed by finely chopped mushrooms, aubergine, chestnuts, garlic and heat slowly. You’re not looking to necessarily add colour, but you do want to cook the vegetables and remove the water content.
• Once cooked, add the parsley and stir into the G’NOSH Babaghanoush and chestnut puree mix made earlier. Reserve in the fridge.
• Add the olive oil into the frying pan and heat. Add the pork fillet, turning regularly until browned on all sides. You will need to do this for approximately 5 minutes to seal in the flavor by colouring the meat. Add 25g butter and the mixed spice.
• Remove from the heat and baste the fillet in the butter and mixed spice and season with salt and pepper.
• Remove the pork fillet from the pan and leave to cool.
• Clean the frying pan with kitchen paper and then wilt the spinach in 20g butter and cinnamon. Once cooked, drain the spinach on kitchen paper to remove any moisture, so it doesn’t leak out and make the wellington soggy.
• To make the roll: Place two sheets of cling film (30cm x 60cm) over a large chopping board and lay out the slices of Parma ham in a vertical row of 8.
• Remove the G’NOSH Babaghanoush and chestnut puree from the fridge and spread over the Parma ham followed by the wilted spinach.
• Place the pork fillet on one side of the wilted spinach and roll tightly in the cling film. Leave this in the fridge overnight to set.
• To make the Wellington: Preheat your oven to 200C/400F/Gas Mark 6.
• Take the pork fillet roll out of the fridge and remove the cling film.
• To make the egg wash, mix the egg with a pinch of salt.
• Roll out the puff pastry to a 5mm thickness, and place the pork fillet roll on the bottom side of the pastry, moisten the rest of the pastry with egg wash, and roll the pastry over into a parcel creating a seal around the pork.
• Place the Spiced Pork & Chestnut Wellington on to a baking tray lined with greaseproof paper.
• Brush the remaining egg wash over the Wellington and bake in the oven for approx. 25-30 minutes or until the pastry has risen and is golden brown.
• Remove from the oven and leave to rest for 5-10 minutes before slicing – the pork should be nice and pink.
Will’s tip: Serve with honey glazed carrots and creamed cabbage and a good glass of vino!
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Here at G’NOSH we pride ourselves on innovation and keeping ahead of foodie trends, so we jumped at the chance of being included within a Hello Fresh delivery box. In case you don’t already know, Hello Fresh is a revolutionary grocery and recipe delivery service that like G’NOSH, helps make good quality, gourmet food convenient.
Hello Fresh supplies customers with weekly step-by-step recipe cards and all of the ingredients needed to create each dish measured out exactly depending on how many people the meal plan is for and whether it’s for one of their three or five night plans. Hello Fresh combines convenient meals with the experience of cooking with top-quality fresh ingredients, and this week that included our very own pot of G’NOSH!
Hello Fresh Head Chef, Patrick Drake, has put together this fantastic recipe, using the Tomato & Basil Chunky dip.
The recipe is for The Earl of (Chicken) Sandwich and there is a little history about the inspiration for this dish and really easy step-by-step instructions too.
Go on…try it at home!
2 Chicken Breasts
2 Ciabbata Rolls
A Dollop of G’nosh Dip
1 Gem Lettuce
60g Cherry Tomatoes
2 Cloves of Garlic
A Couple of Sprigs of Rosemary
• Pre-heat your grill to high. Coarsely chop the baby gem lettuce and cut the tomatoes in half. Peel and finely dice one and a half cloves of garlic (we’ll use the leftover half later) and remove the rosemary leaves from the stalks
• Place your hand flat on each chicken breast and slice through its side, to open it up like a book. You’ve just ‘butterflied’ your chicken
• Coat each chicken breast in half a teaspoon of olive oil, the diced garlic, rosemary leaves, a bit of lemon zest and a squeeze of lemon juice. Lastly, season them well with salt and pepper before grilling them for about 6 minutes on each side
• To make the dressing simply mix a teaspoon of lemon juice, 2 teaspoons of olive oil and and a pinch of salt and pepper
• Once the chicken is cooked cut the ciabatta in half and grill each side until it’s nicely toasted. Rub the little chunk of garlic you have left across the surface of the bread and then top this with a healthy spoonful of your G’NOSH CHUNKY Sun-Dried Tomato & Basil Dip
• Top the ciabatta with your grilled chicken and set up a deck-chair in any available piece of outdoor space you can find
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There is nothing better than updating and re-interpreting an old classic dish to ensure that nostalgic meals that hark back to our childhood can still be enjoyed but with a modern twist.
As recent media coverage highlights Brits particularly love their pies and pastries and here are three tips on incorporating a contemporary feel to an old-time classic:
1) Be creative and try a bitter chocolate and venison pie, make your guests want more with this oozing treat
2) Swap traditional English pickled onions or chutneys to G’NOSH Muhumarra Spicy Red Pepper Dip, a great way to spice up a home-made dish
3) Try using some of your artistic skills in the kitchen and create a Heart shaped pie to produce the ultimate wow factor for guests
Shepherd’s Pie is a great example of a typically popular family meal that everyone has their own variation of and here are three new twists to make sure this family staple never gets boring:
1) Update your plain spuds with some freshly grated horseradish or some smoked paprika to add some fire to the dish
2) Switch your traditional meat or lamb filling for some boneless spiral ham with honey gaze for a different flavour dimension
3) Why not combine your potatoes with sweet potatoes or even butternut squash to create a sweeter flavour that is particularly good for getting the younger ones eating vegetables
If you have a classic dish that you’ve given a modern makeover then don’t forget to share with us on our Facebook or Twitter page:
Sometimes there is no better way to enjoy G’NOSH dips than just as a simple dip – but this doesn’t mean what you dip into them has to be boring!
Here is an idea to jazz up some crudités with a delicious tempura batter to add more flavour and texture – great for parties, gatherings or just to enjoy at home with your nearest and dearest.
Tempura Battered Crudités
1 and ¼ cup of flour
1 cup of beer or a light ale
1 free-range egg, beaten
Pinch of cayenne pepper
1 clove crushed garlic
Sea salt and freshly ground black pepper, to taste
Vegetables of your choice – this can include sliced sweet peppers, courgette or carrot sticks
1)Heat oil in a large saucepan on a high/medium heat
2)In the meantime, whisk all of the batter ingredients until it resembles pancake mixture
3)Prepare your vegetable of choice by cutting them down to batons and trimming any stalks
4)Immerse the vegetables into the batter, then using tongs very carefully lover each crudité into the hot oil
5)Fry for four minutes or until golden brown and remove and place onto some kitchen towel to absorb any excess oil then serve with your favourite G’NOSH dips
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.
Toasted tortillas stuffed with Black Bean dip, fresh salsa, and avocado, makes the scummiest Mexican sandwich.
G’NOSH makes it easy by sharing the Black Bean dip fresh and already made for you. Just add your favourite ingredients and you have the perfect meal any time of the day.
Cooking time 4 minutes.
G’NOSH Sweet Black Bean dip.
Fresh salsa – see recipe below or if lazy you can buy some nice fresh Salsas (I particularly like the brand Tracklements for a fresh chilled salsa, if I were to buy one)
Sour cream Grated Cheddar Avocado To make the salsa: 1⁄2 small red onion, peeled and thinly sliced 1⁄2 tbsp white-wine vinegar 3 spring onions, trimmed and thinly sliced 12 cherry tomatoes chopped into quarters 1 clove garlic, crushed 2 red jalapenos 1 bunch coriander 11⁄2 tsp sea salt Juice of 1⁄2 a lime 2 ripe medium avocadoes, diced
For the tortillas
I find the best and biggest ones are the seeded tortilla Wrap Breads from brand Discovery. Available Waitrose.
To make the salsa
Soak the red onion in the vinegar in bowl for a few minutes. Add all the other ingredients and stir. If you want (not necessary), you can whizz in the magimix quickly (if you have one) but do try and keep a chunky texture.
Cooking & Serving
Have ready a hot griddle pan. You can also use the barbeque. Heat tablespoon of oil until griddle is hot.
Take one of the tortillas and spread two tablespoons of G’NOSH black bean dip in the centre, leaving a 2cm border around the edge. Spread a tablespoon of soured cream over the paste, and then scatter over the cheddar, and a tablespoon of salsa. Place the tortilla onto the griddle and sandwich by layering on top another tortilla. Cook for two minutes on each side and flip carefully, by which time the filling should be warm and the tortilla nicely charred. Transfer to a warm place, and repeat with the remaining tortillas.
To serve, cut each tortilla into quarters. They can be kept in a warm oven for a while until you are ready to eat, but they are much better eaten straight away.
Other Variations to fill your Quesadillas with:
– Chicken strips, G’NOSH Black Bean dip and Spinach
– Mozzeralla, G’NOSH Sundried Tomato and Rocket
– Mushrooms, Chorizo, G’NOSH Babaghanoush
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We’re not just one-dip-ponies here at G’NOSH – delish gourmet dips can be used in so many other ways for quick and fuss-free dishes.
Here’s some of our favourite alternative ways to G’NOSH…
Make a simple butternut squash soup interesting by stirring in a heaped spoonful of our Sweet Black Bean dip. Even better garnished with some chopped fresh coriander leaves for a fresh flavour.
A simple salad of roast chicken, green leaves, radishes and cucumber can be spiced up with our Red Pepper Muhummara dip. Squeeze over some lemon juice, crack some black pepper, and stir through the dip like a dressing.
Pan-fried slices of Chorizo and our Smoky Aubergine Babaghanoush makes a simple but gorgeously rich filling for a wholemeal Pitta sandwich.
Grilled Mackerel with Puy Lentils, Pomegranate Seeds, thinly sliced Orange and our Beetroot & Mint chunky mixed through – a colourful salad that explodes with fresh flavours!
Make a gourmet twist on the classic Bolognese using our Sun-Dried Tomato & Basil dip with white wine, onion, coarsely minced beef, celery, carrot and nutmeg, served over fresh linguine and garnished with fresh basil and shavings of parmesan.
Et voila: five easy meals made with dips that pack a flavoursome punch…and not a potato chip in sight!