ROASTED GNOCCHI WITH SAUSAGE, TOMATOES AND CHEESE

In recent weeks I’ve developed a somewhat shameful addiction to vacuum-packed gnocchi. You know the stuff I mean – little huhu grubs of potato and god-only-knows-what-else stuffed into flat packets that stack so easily in the cupboard. This gnocchi, which bares only a passing resemblance to the real deal, is the Italian cousin to the mighty two-minute noodle. It’s fast, convenient and – despite negligible nutritional value – can be just what you need in times of trouble.

The trick, of course, is knowing how to pimp them up. Here’s what I did the other night, cleverly combining the contents of the fridge with a packet of gnocchi for a dinner that practically cooked itself and cheered us all up.

Roasted Gnocchi With Sausage And Cherry Tomatoes

Roasted gnocchi with sausage, cherry tomatoes and cheese

Feel free to add any suitable vegetables here – eggplant or zucchini would be excellent when they’re in season. Tucking extra cheese in (feta or halloumi, perhaps?) is a good idea if you’re not fond of sausage.

Extra virgin olive oil

2 red onions, peeled and roughly chopped

1 bulb fennel, trimmed and sliced

1-2 red peppers, cut into chunks

6-8 good quality pork sausages, cut into small pieces (use scissors)

2 cups cherry tomatoes, washed

500g vacuum-packed potato gnocchi

2-3 handfuls finely grated Parmesan cheese

A handful of finely chopped parsley

Heat the oven to 200C. Set a large pot of water to boil over high heat.

Pour a splash (about 1 1/2 Tablespoons) of olive oil in a heavy roasting dish. Add the onions, fennel, peppers and sausage chunks. Toss together, season well with salt and pepper and bake in the oven for 10 minutes.

When the water is boiling, add a handful of salt and the gnocchi. Cook for two minutes (the gnocchi should float to the top), then drain immediately. Tip the gnocchi into the roasting dish of vegetables and sausage. Add the cherry tomatoes and stir together. Drizzle with more olive oil and scatter over the grated cheese. Return the dish to the oven and bake for a further 10-15 minutes, until the sausages are cooked, the cheese is crispy and everything smells delicious. Sprinkle with the chopped parsley and serve immediately with a green salad on the side. Serves 3-4.

Common Household Biscuits & Slices Of New Zealand

Are you a ‘lickalda jamoffit’ kind of person? Or do you prefer a ‘picquanacium fuchsia’ to brighten up your morning tea break? Either way, I wager that you’ll be delighted by the new tea towel and poster edition of Common Household Biscuits & Slices of New Zealand.

This brilliant concept, which mixes scientific accuracy with subversive humour, caused quite a storm in a biscuit jar when it was first released as part of the beautiful children’s compendium, Annual 2, in 2017. Biscuit eaters across the nation (and from further afield) were gratified and grumpy in equal parts when they discovered that some of their most detested biscuits and slices had made the cut while their favourites had missed out.

For me, the icing on the, err, biscuits and slices is the Latin names found under each one. Illustrator Giselle Clarkson has used her Latin knowledge to come up with names like ‘Lestwee forgetum’ (the noble Anzac biscuit), ‘Custurdis betwixtus’ (the melting moment) and ‘Disappointus minora’ (the much-maligned sultana pasty).

You might not have done enough for a chocolatum rotunda, but you definitely deserve one of these tea towels or posters. And just think what good presents they’ll make…

The Common Household Biscuits & Slices of New Zealand tea towel and poster are available here.

SALTED CARAMEL CHOCOLATE COOKIES

Some people see the end of the financial year as a time to reflect upon their achievements and set their goals for the next six months. I’m not one of them.

It’s not that I’ve been sitting around doing nothing (so far this year I’ve made a book, written a lot of stories, held down a day job and managed to maintain most of my obligations to society), but it’s gone by so fast that I’ve barely had time to blink, let alone plan.

However, there is something I’ve been doing that I have every intention of continuing and that’s eating chocolate in large amounts (especially late at night while doing all the things listed previously). Reader, I have become seriously addicted to Whittaker’s Dark Salted Caramel Chocolate. Seriously addicted. I have to forcibly stop buying the stuff because once the packet is in my hand I come over all Augustus Gloop-ish and can think of nothing else but ripping open the golden packet and shovelling it in. This chocolate, which the Whittaker’s Oompa Loompas spent THREE YEARS perfecting, came out in May and I reckon we’ve probably averaged a bar a week ever since. I felt a bit ashamed of this statistic at first but now I’m owning it proudly. If you’re going to comfort-eat, you may as well do it with the good stuff, right?

In between eating it out of the packet I’ve been experimenting with using this chocolate in baking (beyond chopping it up and sprinkling it over French toast). This recipe is the result.

Salted Caramel Chocolate Cookies

If you can’t get Whittaker’s (another reason to love living in New Zealand at the moment), try these with another caramel-filled chocolate. If you like cookies to be thinner and crisper, reduce the amount of flour a tiny bit (say, by a couple of tablespoons). They’re good either way!

125g softened butter

1/2 cup brown sugar

1/2 cup caster sugar

1 Tbsp golden syrup

1 small (size 6) egg

1 3/4 cups self-raising flour

18 squares Whittaker’s Dark Salted Caramel Chocolate (or alternative)

Heat the oven to 180C and lightly grease or line two baking trays.

Cream the butter and sugars until very light and fluffy. Add the golden syrup and egg and beat again until well combined. Sift in the flour and stir to mix. Take generous tablespoons of the mixture and stick a square of chocolate in the middle of each one. Roll into a ball (to enclose the chocolate) and place on the prepared tray. Repeat until all the mixture is used up. Leave lots of space between them as they will spread while cooking. Press each ball lightly with a floured fork and sprinkle with flaky sea salt before putting the trays in the preheated oven.

Bake for 15 minutes, until golden. Cool on a rack and store in an airtight tin.

 

Burger Wellington – the book

If you’ve been wondering why I haven’t been around much lately, I can now reveal the reason. I’ve been neck-deep in the secrets of Wellington’s best burgers for the Burger Wellington cookbook – a collection of more than 50 recipes from the culinary capital’s decade-long Visa Wellington On a Plate festival. And now, it’s available to pre-order!

Making a book is a bit like raising a child – it takes a village. This one wouldn’t have happened without the amazing generosity of the restaurants, cafes and bars who generously gave up their recipes for me to translate into quantities and instructions for home cooks (one recipe initially had a recipe for cucumber pickle that started with, ‘take 50 telegraph cucumbers’, so that gives you an idea of the scale adjustments needed). The brilliant Jeff McEwan took the photos and the incredible Wellington Culinary Events Trust made the rest happen, along with the amazing assistance of Mary Egan Publishing and Garage Project (beers and burgers are a natural fit, after all).

You can pre-order a copy of Burger Wellington – or wait to get your hands on one in early August. I can’t wait to see it!

Ice cream daze

I don’t want to be a weather bore, but Wellington is having the most dismal summer ever. I mean, really. On Monday I was so cold at work I had to borrow a jacket destined for the lost property box. On Tuesday I ended up buying a winter coat. On Wednesday I wore it. Yesterday it rained so hard I had to wring my wet clothes out when I got home – and that was after sitting in the car for AN HOUR because the weather wreaked havoc on the traffic. Harrumph.

Tangelo and cinnamon sorbet. Yum!

But today the sun has come out and it seems like the long weekend might even be fine. Ish. Which means it might be more appropriate to tell you about the Three Ways With Frozen Treats column I wrote two weeks ago. Here it is, for your reading pleasure. Bonus points if you can identify the model in the photo.

Have a great weekend, everyone. May the sun shine on you, wherever you are!