1 small bag spinach (can substitute with another leaf)
1 carrot, grated
Sea salt and freshly ground black pepper
Spread ¼ of the dip over the wrap evenly. Place the mozzarella, spinach and grated carrot over the top. You can add cold meats, cheeses or use another G’NOSH dip! Season well and use the other ¼ tub on top. Roll up well and eat immediately.
Perfect for those autumn months! You can substitute with any cheese, but the feta goes particularly well with the Black Bean dip. Would be a good side dish with a roast, but if so it will serve 4, not 2. Sweet potatoes are a great source of Vitamins A and C, and naturally very low fat. Enjoy!
2 sweet potatoes
½ tub G’NOSH Black Bean dip
100g feta cheese
Fresh flat leaf parsley
Drizzle of Extra virgin olive oil
Pre heat the oven to 180 degrees. Prick the potatoes all over with a skewer. Place in the hot oven and bake for about an hour, or until a skewer goes right through and they are soft inside. This will depend on the size of your potatoes and the heat of your oven. When they are ready, split down the middle and fill with G’NOSH Black Bean dip – use as much as you like! Finish with crumbled feta, and sprinkle with parsley and a drizzle of oil.
Leftover G’NOSH? Make a wrap with roast chicken and jalapeño peppers.
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In a large casserole dish, gently sweat your onions, garlic, fresh chilli. Once they are soft, add the dried spices and cook gently for a few more minutes. Turn up the heat slightly and add some of meat to the pan and break with a spatula. Don’t add all the meat at once – this means it browns rather than stews. Once it’s all added and brown, add about 300ml of the stock, the canned tomatoes, oregano, tomato paste and a really good twist of black pepper and a generous pinch of salt. Bring to the boil and then turn down to a simmer with the lid on. Leave for about 30 minutes .Check and stir regularly to prevent sticking. If it is drying out, add a bit more stock. Drain the kidney beans and add them after 30 minutes, bring back up to the boil and simmer with the lid off for another 30 minutes. By now you should have a really thick, delicious chilli. Taste and season well. Add your G’NOSH dip and leave to sit for 10 minutes before eating. Serve with rice or flatbreads, sour cream, guacamole and fresh lime wedges.
G’NOSH Tip: Grate some really dark chocolate into your chilli at the end of cooking. This will give it authentic Mexican flavour. Trust us!
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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!”
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
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
• 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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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!
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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