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Vegetable kebabs with Halloumi


kebab

Serves 4

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.

Ingredients
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

Method
Pre heat your grill to a high heat. These can be done on the barbeque too!

  1. 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.
  2. Carefully thread a mix of vegetables and cheese onto each skewer. Place kebabs on a baking sheet and bake.
  3. 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!

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Babaghanoush Mezze Platter


As a fresh alternative, try serving whole grilled aubergines with other vegetables and G’NOSH Babaghanoush. An elegant mezze.

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Will Torrent’s Soy Blackened Mackerel with a G’NOSH Smoky Black Bean Risotto


Will says: “I love Japanese food and I also like combining elements of different cuisines. Marinating the fresh mackerel in beautiful Asian flavourings goes perfectly with the smoky black bean risotto, thanks to the G’NOSH Sweet Black Bean Dip. Not only is it superb on its own but it also makes a perfect flavouring tool, with all the hard work done for you!”

Serves 4

Ingredients
4 fresh fillets of mackerel
5tbsp soy sauce
5tbsp sesame oil
1 stalk of lemon grass, broken in two
2 red chillies, finely shredded
15g grated ginger
1 bunch of spring onions, finely chopped
2 limes
1 big bunch of coriander (stalks and leaves)

1 litre vegetable stock (for every 100g risotto rice)
100g arborio risotto rice per person
2 banana shallots, finely chopped
1 cloves garlic, finely chopped
1tsp grated ginger
1 tbsp olive oil
1 small glass of white wine
1 pot of G’NOSH Sweet Black Bean Dip
10g pickled ginger
25g toasted sesame seeds

Method
• Place the mackerel fillets in to a bowl or tray and add the soy sauce, sesame oil, broken lemon grass, one chilli, grated ginger, half of the chopped spring onions, juice of one of the limes and the coriander stalks
• Cover with cling film and leave in the fridge overnight to marinade
• To make the risotto, heat the vegetable stock in a saucepan
• In a separate saucepan, add the olive oil and gently fry the banana shallots, garlic and the ginger
• When the onions become translucent, add the risotto rice, and coat the grains in the oil
• Add the glass of white wine and reduce, stirring all the time. Once reduced, add a ladleful of stock and simmer, stirring again until all the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and ‘al dente’
• Remove the risotto from the heat and stir in the G’NOSH Sweet Black Bean Dip, keep warm
• Heat a frying pan and add a touch of oil. Remove the marinated mackerel fillets from the fridge and fry for about a minute on each side. The soy sauce will darken and crisp the mackerel
• Once cooked, remove the pan from the heat and break up the mackerel fillets into pieces, keep warm
• Spoon the G’NOSH Sweet Black Bean risotto onto a plate and top with the broken mackerel fillets
• Finish with the remaining chilli, some picked ginger, spring onions and coriander leaves.
• Sprinkle over the sesame seeds, drizzle with sesame oil and serve with a wedge of lime

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Will Torrent’s Beetroot & Chocolate Cake


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!”

Serves: 8

For the cake

Ingredients:
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

Method:
• 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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Will Torrent’s Christmas Spiced Pork & Chestnut Wellington


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

Ingredients:

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
25g butter
Large bunch of fresh parsley, chopped
10ml olive oil
1 tsp mixed spice
1 pork fillet (450g)
Salt and pepper
25g butter
1tsp cinnamon
1 tsp mixed spice
250g spinach
1 pack of parma ham (8 slices)
20g butter
1 pack of All Butter Puff Pastry (375g)

Egg Wash
1 free-range egg
Pinch of salt

Method:
• 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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G’NOSH Earl of (Chicken) Sandwich Recipe with Hello Fresh


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!

Recipe
Ingredients:
2 Chicken Breasts
2 Ciabbata Rolls
A Dollop of G’nosh Dip
1 Gem Lettuce
1 Lemon
60g Cherry Tomatoes
2 Cloves of Garlic
A Couple of Sprigs of Rosemary
Method:
• 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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