250g lean lamb mince, preferably British
Handful fresh mint leaves, finely chopped
Sea salt and freshly ground black pepper
2 burger buns
1 sweet potato
G’NOSH Beetroot and Mint dip
Place the lamb mince in a bowl and mix with the mint leaves and black pepper. Use your hands to mix everything together well! Shape into patties and season with the salt on both sides. Refrigerate for an hour to firm up. Make sure your BBQ is fired up nicely.
Cut the sweet potato into strips and place on a baking tray. Drizzle with olive oil, season well and bake at 200 for about 25 minutes. Turn them after 15. Timings will depend on your oven so check regularly.
Place the burgers on the barbeque and the cut sides of the burger buns too, for a well charred finish. Once they are cooked through, place a dollop of G’NOSH Beetroot and Mint on your bun, place the burger on top and finish with some fresh salad leaves. Serve with Beetroot and Mint dip on the side.
Tip; if anything else is cooking in the same oven, your fries won’t crisp up; they’ll steam! Make sure you cook them alone! Try adding chilli powder or smoked paprika to your sweet potato before it goes in the oven.
Leftover G’NOSH? Use it in our beetroot risotto!
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Cut toasted rye bread into triangles and top with gravadlax and G’NOSH Beetroot and Mint. Scandi style snacking.Comments Off on Gravadlax and Rye triangles with G’NOSH Beetroot and Mint
Will Torrent says:
“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 cake
75g cocoa powder
180g self-raising flour
1/2 tsp baking powder
250g golden caster sugar
250g G’NOSH Beetroot & Mint dip
3 free-range eggs
100ml olive oil
100ml vegetable oil
1 tsp vanilla extract
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
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
This risotto is incredibly vivid in colour, delicious in flavour and made easy using G’NOSH Beetroot & Mint dip.
The combination of colour and flavours make this risotto a stand out success and perfect for special occasions. Serves 4-6 person.
500g fresh whole beetroot (4 large whole beets)
G’NOSH Beetroot & Mint dip (www.gnosh.co.uk)
2 tbsp olive oil
Knob of butter
1 large onion , finely chopped
1 garlic clove , finely chopped
500g risotto rice
250ml white wine
600ml hot vegetable stock (add more or less as you stir)
Handful grated Parmesan (or vegetarian alternative)
4 tbsp soured cream (or use cream freche)
Handful chopped flat parsley
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.
Tutto bellissimo !
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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…
Et voila: five easy meals made with dips that pack a flavoursome punch…and not a potato chip in sight!Comments Off on We’re Not Just About Dipping
While the days are still cold and wintry, one of my favourite fuss free meals for a quick lunch or a family supper is the humble jacket potato with a variety of interesting fillings to make it a real treat.
The first tip for the perfect jacket is to use the right potato – a floury Maris Piper or King Edward is the best for that delicious fluffy texture. Give it a thorough wash and then simply sprinkle it with coarse sea salt, which will give the jacket a satisfying crunch when cooked. You can brush off any excess salt before eating. Prick the skin before putting in the oven and pop them in for at least an hour on 220 OC.
Here’s my top tried and tested toppings:
-For a variation on the traditional baked beans, try a tablespoon of G’NOSH Sweet Black Bean dip with a drizzle of crème fraiche, some finely chopped tomatoes, a handful of Monteray Jack (or your favourite variety of) grated cheese. Garnish with fresh coriander leaves
-I really love melted goats cheese and so as an indulgent treat, I halve the potatoes once they are cooked and grill a thick slice on top of each for two minutes, or until it bubbles. I then serve with a good dollop of G’NOSH Beetroot & Mint Chunky on top and some sliced sweet pimento peppers. This is also really delicious with sweet potato.
I’d love to hear some of your favourite combinations. Post us your tips or recipes in the Sharing box below…Comments Off on How To Make The Humble Jacket Potato Interesting: Charlotte Shares Her Top Tips