Dorset Magazine (video recipes)

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Welcome to our 7-part food column created exclusively for the readers of Dorset Magazine, featuring a monthly column and video recipes to follow along with.

June issue:

Video recipe> Cooking in Isolation/Knock Up Some Gnocchi

Article 1> Food Column 1_DorsetMagazine_June_20

July issue:

Video recipe> Mindful Cooking/Feed your mind with sourdough – it’s a no-brainer! 

Article 2> Article2_DorsetMag_July2020pdf

August issue: TBC
September issue: TBC
October issue: TBC
November issue: TBC
December issue: TBC

Cooking in Isolation/Knock Up Some Gnocchi

(Serves 2-4)
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

Method
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
30g vinegar
1 tin tomatoes
¼ tsp salt and freshly ground pepper

Method
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.

Sourdough Pizza, Fast!

(Makes 4 medium pizza)
The dough
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.

Method
(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)
25g jalapenos
20g basil
5g garlic
20g pinenuts
50g olive oil
1g salt
5g lemon juice

100g pecorino
1 ball mozzarella
125g yoghurt.

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