Tag Archives: egg

Beetroot Gnocchi with Fresh Peas and Broad Beans in a Dill Butter Sauce

27 Jun

Some of the most amazing produce is in season right now including some of my favourite vegetables that not only taste delicious together but also present a visually delightful contrast. I have made traditional gnocchi many times but tonight I enhanced the recipe with beetroot.

1kg of red skin potatoes

2 small beetroots

1 free range organic egg


Plain flour

Wash and scrub the beetroot and leave 3cm of the stems on. Steam until tender, set aside until cool enough to handle, rub off the skin, the stems should be soft enough to pull away or simply cut them off. Chop the beetroot into chunks, place in a blender and process until they become a fine puree.

Wash the potatoes, leave the skin on and place in a pot of warm water. Bring to the boil and reduce to a simmer. Toss the broad beans in with the potatoes, remove after a few minutes, place in a bowl of cold water, peel off the tough skins and set aside for the sauce. Continue to simmer the potatoes and drain once tender. Peel off the skins and press through a ricer making a mound of potato on a clean work surface.

Add the beetroot puree, a generous amount of salt and a handful of flour. Start mixing the ingredients with your hands and add the egg once some of the steam has evaporated from the potatoes to avoid cooking the egg. Fold in the ingredients and add more flour until the mixture starts to hold together without being too sticky and test for the right texture by gently pressing on the dough with your finger. When it springs back, you don’t need to add anymore flour.

Divide the dough into baseball quantities and generously sprinkle the work surface with flour. Roll out the dough into long sausage shapes and then cut into pieces using a floured knife.

Bring a pot of salted water to the boil and carefully drop in a few handfuls of gnocchi. As soon as they rise to the top they are ready to be removed using a slotted spoon.

Only cook the quantity of gnocchi that you intend to eat straight away. The rest can be frozen by placing them on a floured tray. Once they are frozen, transfer them to a bag or container for easy storage. To cook, simply place the frozen gnocchi in boiling water and they are ready when they float to the surface just as with the fresh ones.


Fresh peas

Fresh broad beans

Salted butter

1 clove of garlic, sliced

White wine

Fresh dill

Baby bocconcini

Melt the butter in a saucepan and add the garlic. Saute until fragrant and add a generous splash of white wine. Allow the alcohol to evaporate, toss in the peas, cook for a minute, add the broad beans and a sprinkle of dill. Spoon the sauce over the hot gnocchi, roughly break up pieces of bocconcini and place on top with fresh dill.


Chilli Recipes To Get You Hot On A Winter’s Night

14 Jun

After getting some inspiration from a chef who loves to experiment, I had to try my hand at replicating his delicious soup without a recipe. It was so warming, healthy and completely satisfying and although mine did not turn out exactly the same, the flavour was very close.

1medium onion, finely diced

2 large cloves of garlic, finely diced

1 stick of celery, finely diced


Extra virgin olive oil

250g frozen spinach

300g frozen peas

Full cream milk

Vegetable stock

1 heaped tablespoon of Bitton Chilli Garlic Masala

Heat a saucepan and add a generous amount of butter and some extra virgin olive, saute the onion until translucent. Add the garlic and celery and continue to saute until softened but not browned. Add the Chilli Garlic Masala and saute until fragrant. Defrost the spinach and peas and add to the saucepan. Cover with vegetable stock and enough milk to loosen the mixture and make it a runny consistency. 

Bring to the boil and lower the heat to a simmer for 5 -10 minutes until the ingredients are well combined. Transfer to a blender and blitz until the mixture becomes smooth. Return to the saucepan on low heat, add salt to taste, more Chilli Garlic Masala if desired, more stock and milk to achieve a smooth, drinkable soup.

I am a bit vague on the measurements of ingredients with this soup because it’s really up to personal taste. You can have it thick, runny, mild or spicy. It’s up to you!

The next course for tonight’s dinner was an adapted version of a recipe I posted earlier.

Cooked sticky Jasmine rice

Fresh coriander, roughly chopped

Bitton Chilli Oil

Soy sauce


White sesame seeds

Roasted sesame oil

Garlic finely sliced

Ginger finely sliced

600g frozen broad beans

Place the broad beans in a large bowl and cover with boiling water. Leave for 30 seconds and drain. Peel the skin off the broad beans and set aside. Saute the sesame seeds, garlic and ginger in sesame oil using a fry pan on medium heat until fragrant but not browned. Toss through the broad beans for 1 to 2 minutes until warmed through and set aside.

Heat some sesame oil in the fry pan and cook the egg to your desired consistency (fully cooked or runny are both delicious). Serve some rice in a bowl, top with broad bean mixture, the cooked egg, drizzle with Bitton Chilli Oil, soy sauce, sesame oil and sprinkle generously with coriander.

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