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!
Here at G’NOSH, we love to talk about our fresh, gourmet dips, but we believe that what you dip in them is just as important!
Although a handful of nachos or some simple crudités of carrot, celery, endive leaves and chunky slices of pepper are tasty, with just a little more prep time you can prepare some delicious dippers that make perfect pre-dinner nibbles when you have guests.
This is one of our favourite recipes, and is perfect to dip into our G’NOSH Sun Dried Tomato & Basil Chunky.
You’ll just need a packet of frozen puff pastry sheets, some fresh prosciutto, goats cheese, fresh thyme and some eggs to brush over the pastry.
April is just round the corner, and with it comes the delicious, fresh salads of spring. Rocket, watercress and wild garlic are all in season, and so it’s the perfect opportunity to start experimenting with some punchy, spicy flavours.
Wild garlic can be found in woodlands, and often near or around bluebells. It’s really pretty with its delicate white flowers and lush leaves. Unlike, domestic garlic, we eat the leaves not the bulbs, and they are delightful to just add to a salad as a flavoursome garnish.
There are many ways of being creative with salads, and these nutrient packed leaves are a tasty, fuss-free way to eat delicious and healthy food.
Here’s two of our favourite recipes for seasonal salads:
A rainy afternoon – what a great time to make pizzas with my children! A favourite pastime of our little ones, keeping them busy, messy and very happy. Stretching the dough, putting the ingredients into small bowls so everyone can help themselves to their own favourite combo of toppings. And of course, using G’NOSH as an exceptional base…
We like to make our own dough. A basic pizza dough recipe makes the best crust.
My secret tip – add a dollop of honey to the dough – it makes a beautiful difference. You can add other mix-ins like dried oregano to customize it. I never worry about rolling the dough into a perfect circle. The more rustic the better!
Here is quick, easy, yummy homemade pizza dough, which you can top any way that you like. This makes a thin crust but it can be doubled for a thick crust.
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…
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