Main Course Archives - Page 2 of 4 - I THINK THEREFORE I JAM

“Urda” Gnocchi with wild garlic pesto

A long time ago I tried to make gnocchi. The plot involved an Italian boyfriend, sleep deprivation and a fabulous walnut sauce. The plot, alas, got lost: The gnocchi dissolved into something akin to prisoner of war camp potato soup or being more charitable: wallpaper paste. The fabulous sauce dried up and was never used. The boyfriend sneered. I sulked.

Fast forward a number of years, a desire to vanquish the gnocchi demon and a sneaking suspicion that some little dumplings made with “Urda” (a Romanian ricotta like cheese made from whey and very high in protein) and sexed up with a fabulous pesto would work. And work it does.

Gnocchi work well with all manner of sauces but they seem particularly delicious with a more piquant sauce…this garlicky, lemony, almondy sauce does the trick.

These gnocchi are fast, they freeze (use direct from the freezer) and they work with many sauces. Give them a go and you will have a wonderful earthy comfort food dish mastered perhaps a bit faster than I managed.

Roast Butternut Squash & Sage risotto

a tale of two textures

I’m slightly in awe of the schizoid nature of pumpkins and butternut squash and how they show their sweet and savoury personas off. Here we also have two states of being: the grated pumpkin becomes creamy with the rice and the roast pumpkin cubes remain firmer and add a caramelised crunch.

In Autumn pumpkins are plentiful and cheap so no excuse not to buy one, cut it in half and slow roast it before deciding what to do with the flesh. This intensifies the flavour plus makes it easier to manage cutting the flesh. The flesh becomes seductively silky when pureed whether in a sweet pumpkin pie (I make mine with crushed coriander seeds and lemon zest) or a warming soup (perhaps a classic with orange version or a Thai inspired lemongrass, coconut and ginger number).

This refreshing bright and light risotto is a celebration of Autumn and the seasons turning and a perfect example of a main course where you just dont notice there is no meat. If you are in a rush you can skip the roast cubed pumpkin addition but it does elevate the dish.

You Are What You Eat

Pumpkin is a Beta Carotene powerhouse. Beta Carotene is a pigment the body converts into vitamin A. It is a powerful antioxidant that has been celebrated for its possible ability to fight cancer. It’s thought to play a role protecting cells, boosting the immune system, and helping to keep the reproductive system healthy. However don’t overdo it – I knew somebody who went on an obsessive carrot based diet and became the colour of a bad spray tan job. Sage and in particular sage tea has been used in folk medicine for centuries. Sage contains the anti inflammatory phenolic acid, also found in Rosemary “rosmarinic acid” and among its many properties is said to enhance memory. I have to say I’ve always found Sage tea a tad strong but being on the weaker end of the short term memory spectrum I probably should drink a cup every morning!

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Brussel Sprout, Spinach & Tofu Saute with Ginger & Oyster Sauce

Grown up greens for when you are in the mood to cleanse and detoxify. Brussel Sprouts are the poor cousin of the oh so trendy kale at the moment but are just as packed with good things. This recipe is very fast so good for a mid week “I am too tired to cook” moment.

This is not so much an exact recipe rather a list of things that work pretty well together. Its great for using up leftovers. An odd carrot lurking in the fridge – shave it into strips and add. Slightly dried up mushrooms? (no really that never happens) peel them and add them too. I have made this with mini salami chopped up (vegetarians look away) as well as bits of bacon and ham. Of course you do not need the bacon/ham/salami/pancetta bits but I like them although only in small quantity in this dish.

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