We’re cheese lovers here. In all its forms, it has a place in our fridge, and there’s no better time to enjoy it than at Christmas. There’s a time for good old cream cheese, mixed with a chilli sauce (Luchito is our favourite) it makes a cracking dip. At the other end of the spectrum, we love a nutty Gruyere or punchy Stilton. The problem with cheese (dare we say it) is that all too often the last pieces are neglected and forgotten, left in the door of the fridge, abandoned in favour of new flavours and destined only for the mousetraps.
Save your rinds! Parmesan, or any rind of a hard cheese, gives depth and balance to soups and stews. Add to anything whilst it simmers, it will slowly melt and give everything a divine, deeply savoury flavour. Simply remove before serving.
Cheese twists make perfect canapés. Spread a dollop of Dijon mustard onto a sheet of ready rolled puff pastry. Grate over any leftover cheese, even the gnarly, ignored pieces, leaving a 1 inch gap around the edges. Sprinkle with some toasted caraway seeds or cayenne pepper for extra bite. Roll it up and refrigerate. After an hour, slice thinly and cook for 10 minutes in a moderate oven, until cheese is melting and pastry crisp. You could try using some G’NOSH Muhummura in place of the mustard, but omit the spices – unless you have some real chilli lovers coming for supper!
Cheese scones are a delicious way to use up some of those festive leftovers. Follow a basic savoury scone recipe, omitting any sugar and add all your excess cheesy bits. You can throw in herbs too; chives, parsley and tarragon are all delicious. We make mini ones, skewer them onto kebab sticks and serve with soup.
This makes a really elegant summer starter. Feel free to add some prawns or chorizo to ring the changes!
You will need
1 lemon, zested and juiced
1 red chilli, deseeded and finely chopped
A good glug of Extra Virgin olive oil
Sea salt and freshly ground black pepper
2 squid, cleaned, gutted and rinsed (ask your fishmonger to do this!)
1 bag rocket, washed
½ tub G’NOSH Muhummura dip, or more if you want!
Finely slice the squid into rings and separate. Place in a bowl with half the chilli, the lemon juice, salt, pepper and a glug of olive oil. Leave to marinate for an hour or so.
Get a griddle pan searing hot. Spread the dip all over the plate so it is ready for the salad to go on top of. Using tongs lift the squid from the marinade and quickly fry until cooked. It should only take a few minutes, don’t leave it on there to long or else you will end up with rubber rings.
Once cooked, combine the squid with the rocket and dress with the olive oil and another squeeze of lemon. Arrange on the plate and sprinkle with the rest of the chopped chilli and the lemon zest. Season well and eat immediately.
G’NOSH Tip: Leftover Muhummara Use as a marinade for chicken, fish or tofu!
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A perfect lunch. The Unearthed salami goes so well with the spicy Muuhummura and creamy avocado!
I small ciabatta
A cut clove garlic
¼ tub G’NOSH Muhummura dip
4 slices Unearthed salami
½ avocado, peeled and sliced
2 handfuls rocket
Heat your oven to 150. Split your ciabatta in half and rub with the cut clove of garlic. Drizzle with olive oil and place in the oven for about 5 minutes to warm through. Spread generously with the Muhummura and fill with salami, sliced avocado and rocket.
Leftover G’NOSH? Use in some spaghetti with a sprinkle of parmesan and a drizzle of Extra Virgin Olive Oil.
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In celebration of National Sandwich Week, we wanted to bring you the perfect bread-and-filling recipe for a Spring day! This is a great brunch dish and a welcome change from regular eggs. Putting them in a bagel is delicious – just make sure you’re not wearing white, as it’s bound to get messy! You could add some chorizo slices too!
2 sesame seed bagels (or other bagel of your choice)
4-6 eggs depending on size, beaten well
1 knob of butter
Sea salt and freshly ground black pepper
½ tub G’NOSH Muhummura dip
Warm the butter in a large frying pan. Pour in the beaten eggs and stir constantly over a low heat until they are cooked through and scrambled to your liking. Split the bagels and toast whilst the eggs are cooking. Scrambling slowly is the secret! Once the bagels are done, spoon over the eggs and finish with a few spoons of Muhummura. Season well and eat immediately.
Leftover G’NOSH? Use it in a baked potato!
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You will need 8 x wooden kebab sticks, soaked in water for ½ an hour. This prevents them catching on fire! Or metal ones, which do not require soaking.
A selection of vegetables, chopped to an equal size. Try courgettes, peppers, cherry tomatoes and red onions (quartered).
I packet Halloumi cheese, cut into large cubes
2 tbsp. olive oil
2 tbsp lemon juice
Salt and pepper
Pre heat your grill to a high heat. These can be done on the barbeque too!
Whisk together the lemon juice and olive oil in a large bowl. Season well. Place all the chopped vegetables and the Halloumi into the bowl and mix together well, so everything is coated with the dressing.
Carefully thread a mix of vegetables and cheese onto each skewer. Place kebabs on a baking sheet and bake.
When done, the vegetables should be soft and the Halloumi melted inside. Serve with a tub of G’NOSH Babaghanoush, a green salad and some flatbreads.
NB. The halloumi can be replaced with chicken. Add at the same time as the vegetables, with the marinade. These kebabs go great with all G’NOSH dips!
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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