250g floury potatoes
100g strong flour
1 egg yolk
25g parmesan, grated
Salt & pepper
75g Chorizo sausage, skinned and sliced
A little semolina for dusting
To serve: Tomato sauce & a few green leaves
1. Quarter the potatoes, leaving skin on, and place in cold salted water. Cook until soft, scoop out onto a plate.
2. Prepare a tomato sauce.
3. Remove the skin from the potato then mash with a folk, coarsely. Sift the flour onto a work surface and make a well in the centre. Place the egg yolk in the well and top with the mashed potato, parmesan and seasoning.
4. Take care not to over work the mixture, although a light kneading may be required.
5. Once a dough is formed, divide into 4 and roll each piece to a sausage (chipolata size).
6. Cut small pieces from the roll no bigger than a sugar lump. Dust with semolina and leave on a tray.
7. Fry the Chorizo, retaining the oil in the pan.
8. When ready to serve, bring a pan of salted water to the boil. Add the Gnocchi and boil until they rise to the surface (approx. 2 minutes).
9. Remove the gnocchi from the water with a draining spoon and straight into the hot pan containing the chorizo oil.
10. Add back the chorizo pieces before assembling on a large sharing plate.
15g rapeseed oil
1 small onion, sliced
2 cloves garlic, finely grated
1 tbsp dried herbs (or twice the amount of fresh herbs)
5g brown sugar
1 tin tomatoes
¼ tsp salt and freshly ground pepper
1. Heat the oil and fry the onion for 2-3 minutes or until translucent and sweet.
2. Add the garlic and cook for a further minute.
3. Add the herbs, sugar and vinegar and reduce by half.
4. Tip in the tomatoes and seasoning. Simmer gently for 45-60 minutes, adding a little water if the sauce gets too thick.
5. Puree until smooth then taste and adjust the seasoning and consistency, as required.
WhitePepper’s Top Tips
* Excellent accompaniment for pasta, gnocchi, roasted vegetables, as a homemade ‘ketchup’ or turned into a soup with addition of cream and knobs of butter.
* Works well with Oregano and chilli at the start in place of ordinary herbs.
* Can be finished with chopped olives, if required.
MAKES 4 MEDIUM PIZZAS
500g strong flour
300g water (60% hydration)
75g starter (or 3g dried yeast)
6g sea salt, crumbled
NB/ A starter can be made by combining 50g of flour (organic) with 50g of water (bottled), once or twice a day over a 7-10 day period. Once the starter floats in water, it is ready to use.
(Prep time: 7 days + 3 hrs. Cooking time 10 mins.)
1. Combine flour and water and stir, roughly. Cover and allow to sit for 45 minutes (autolyze stage – this will improve the crust).
2. Add starter to dough and then the salt.
3. Knead the dough longer than usual, for approximately 20 minutes.
4. Place into a clean bowl, cover and prove until doubled in size (another 45 minutes).
5. After the bulk rise, divide into 4 pieces and shape into dough shells.
6. Rest the shells, covered, for 1 hour (or the longer the better).
7. Pound and stretch the dough; creating a thin base and slightly raised edges for the crust.
8. Place on baking paper (lined with a little semolina) or a pizza stone/peel.
9. Garnish sparingly then bake in a preheated oven (250c) for 10 minutes.
Jalapenos Pesto, Pecorino Yoghurt (topping)
50g olive oil
5g lemon juice
1 ball mozzarella
125g unsalted butter
80g brown sugar
30g golden syrup
100g porridge oats
100g wholemeal flour
2.5g bicarbonate soda
2.5g baking powder
2.5-5g sea salt (to taste)
1 vanilla pod or 10g extract
600g soft cream cheese
100g icing sugar, sieved
1 1/2 gelatine leaves (6g)
280g double cream
50g raspberry puree
250g stock syrup
2 gelatine leaves (8g)
1. Make the biscuit base: preheat the oven to 180c. Line the base of a 7inch square tin with parchment paper.
2. Cream the butter and brown sugar until pale and fluffy. Beat in the golden syrup with an electric mixer until incorporated. On a low speed add the rest of the dry ingredients. When everything is evenly combined bring the dough together into a ball, wrap with cling film and chill for 10 minutes.
3. Use 150g of the chilled biscuit base to line the square tin. Bake for 10-12 minutes, until golden brown, then allow to fully cool.
4. Make the vanilla cream: split the vanilla pod lengthways, remove the seeds and add to the soft cheese and icing sugar in a bowl, beat until smooth.
5. Soak the gelatine in cold water until soft, squeeze out excess moisture and add to 15g of very hot water, stir to dissolve, add to the vanilla cream mixture.
6. Beat in the double cream until the mixture is completely combined. Do not over whip. Spoon into a piping bag and pipe over the cold biscuit base, smooth down and leave to set in the fridge.
7. Make the glaze: gently warm the puree and stock syrup. Place gelatine in cold water to soften. Squeeze out the gelatine, add to the warm puree and mix well, then pass through a fine sieve. Leave to cool, just before setting pour over the set cheesecake, enough to form a 2mm jelly.
8. Garnish with fresh raspberries and a sprig of mint.
Raspberry Meringues (Italian Meringue)
(Makes approx 20 small teardrops)
200g caster sugar
100g egg whites
10g dried raspberries (optional)
Food colouring, Fuchsia (Sugarflair)
Preheat oven 200°c, then 80°c
1. Line a large baking tray with parchment for the meringue.
2. Prepare another baking tray with parchment for the sugar.
3. Once the oven is hot enough, pour the sugar onto the baking tray and spread evenly.
5. Put the sugar in the oven for 5 minutes or until the edges just begin to melt.
The sugar should be hot but not caramelised. Turn the oven down to 80°c
6. Whisk the egg whites on a slow speed until bubbles form then increase the speed and whisk until stiff peaks form.
7. Add the hot sugar, spoon by spoon, keeping the mixer speed on max for about 5-7 minutes or until a high volume is achieved.
Check the mix between your fingers. It should be smooth and not granular.
8. Fold in about half of the dried raspberry pieces (optional).
9. Prepare a piping bag with food colouring and a 1cm plain nozzle.
10. Pipe the meringue into large teardrop shapes, then sprinkle the remaining raspberry pieces.
11. Put into the oven and bake for around 30 minutes at 80°c, or until the meringues easily peel away from the paper.
12. Turn the oven off and leave the door open, allowing the meringues to cool slowly, to avoid excessive cracking.
2 medium eggs
1 tbsp olive oil
3 cloves garlic
1 tbsp root ginger
1 tbsp soy sauce
60g shitake mushrooms
440ml good quality brown chicken stock
55g wholewheat noodles
1 red chilli
1 spring onion
Sprig coriander (optional)
1. Place the two eggs in a pan and cover with cold water. Bring to the boil and time for 4 minutes, then refresh in water (iced) until cold. Peel and cut lengthwise to divide into two. The centres should be set but still soft.
2. Prepare the vegetables but keep separate:
a. Garlic: coarsely grate
b. Ginger: remove skin and coarsely grate
c. Mushrooms: into medium slices
d. Chilli: remove the cheeks and into fine strips
e. Spring onion: cut finely on the angle.
f. Carrot: into matchsticks
3. In a medium pan, heat the oil and fry the garlic and ginger for 2-4 minutes until fragrant and soft.
4. Add the soy sauce and evaporate and reduce by half.
5. Whisk the chicken stock with the water – add to the pan and bring to the boil, cooking for 5 minutes.
6. Next add the mushrooms and cook by simmering for 2 minutes before adding the noodles, which will take another 2-3 minutes.
7. Taste and check the seasoning before turning off the heat. Add the spinach and stir through to wilt.
8. Transfer to 2 bowls then garnish with the remaining prepared vegetables and egg.
(Makes enough for 4 people)
240g strong flour
A little extra egg white
1. Place the pasta ingredients into a food processor and blend until thoroughly mixed.
2. Empty out onto a clean work surface and bring together to form a reasonably dry dough.
3. Wrap and rest for at least 30 minutes.
4. Once rested, use a pasta machine to roll the pasta thinly.
5. Proceed to make large Tortellini by cutting 8.5cm discs.
6. Pipe or spoon the filling onto each disc, just off-centre.
7. Brush a little egg white around the edge of each disc, then use your fingers to encase the filling by folding in half.
8. Care must be taken to remove any air pockets, before pinching the two pointed ends together.
50g parmesan, grated
¼ lemon, zest
3 large basil leaves, shredded
1. Place the cheeses into a mixing bowl and add the lemon and basil.
2. Stir to combine then season generously with salt and pepper.
3. Place into a piping bag or simply spoon directly onto the prepared pasta discs.