Ingredient and Portion
Gnocchi, Lamb, Sweet Peppers and Caramelised Onions
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From Chef Adrian Richardson of the Asian Food Channel Submit
An Italian dish, Chef Adrian Richardson made it his own by adding lamb, sweet peppers, and caramelised onions.
Lamb
2 lamb shanks
2 carrots
2 sticks celery
2 onions
1 head garlic
2 bay leaves
1 teaspoon cracked black pepper
1/4 bunch thyme
Sweet Peppers
3 red peppers
3 yellow peppers
6 cloves garlic
1/2 cup olive oil
1/2 bunch thyme
Salt and pepper
2 lamb shanks
2 carrots
2 sticks celery
2 onions
1 head garlic
2 bay leaves
1 teaspoon cracked black pepper
1/4 bunch thyme
Sweet Peppers
3 red peppers
3 yellow peppers
6 cloves garlic
1/2 cup olive oil
1/2 bunch thyme
Salt and pepper
Method
Sweet Peppers
1. Place peppers in olive oil and season.
2. Arrange on oven trays and cover with a lid or foil
3. Place in a hot oven for 10 to 15 minutes until peppers soften a little and skin blisters. Allow to cool.
4. Remove skins, seeds and slice peppers into ½ cm long strips.
5. Save and strain all liquid from trays.
Organic Nicola Potato Gnocchi
1.Place potatoes in a pot of cold water, bring to the boil and simmer until cooked.
2.Strain potatoes and peel while still hot.
3.With a mouli or potato press, mash potatoes on to a bench.
4.Add flour, salt and one egg.
5.Mix gently until just combined and dough is slightly springy.
6.Divide dough into 6 and roll into long cigar shapes.
7.Cut into 3cm lengths.
8.In a large pot of boiling salted water, add the gnocchi and stir gently.
9.The gnocchi will be cooked when it floats to the top.
10.Remove the gnocchi from the pot and mix into a big bowl of your favourite sauce.
11.Add some cheese to serve.
Lamb
1. Place lamb shanks in a pot and cover with cold water.
2. Bring to boil and simmer, skimming away any scum.
3. Season with salt and pepper.
4. Add remaining ingredients and simmer for 1½ hours until meat is tender.
5. When cool remove shanks from pot and pull apart meat. Strain liquid and keep in fridge.
Assembly
1. Peel onions, halve it and remove core. Cut into thin julienne.
2. Heat oil in pan over medium heat and add garlic and onions.
3. Sauté onions until caramelized and brown.
4. When onions are caramelized add saffron and the juice from the peppers, simmer for 2 to 3 minutes, then add the peppers and some torn basil.
5. Season with salt and pepper.
6. To serve, heat the peppers in a pan, with the lamb that has been finely shredded and some torn basil, extra virgin olive oil and gnocchi.
1. Place peppers in olive oil and season.
2. Arrange on oven trays and cover with a lid or foil
3. Place in a hot oven for 10 to 15 minutes until peppers soften a little and skin blisters. Allow to cool.
4. Remove skins, seeds and slice peppers into ½ cm long strips.
5. Save and strain all liquid from trays.
Organic Nicola Potato Gnocchi
1.Place potatoes in a pot of cold water, bring to the boil and simmer until cooked.
2.Strain potatoes and peel while still hot.
3.With a mouli or potato press, mash potatoes on to a bench.
4.Add flour, salt and one egg.
5.Mix gently until just combined and dough is slightly springy.
6.Divide dough into 6 and roll into long cigar shapes.
7.Cut into 3cm lengths.
8.In a large pot of boiling salted water, add the gnocchi and stir gently.
9.The gnocchi will be cooked when it floats to the top.
10.Remove the gnocchi from the pot and mix into a big bowl of your favourite sauce.
11.Add some cheese to serve.
Lamb
1. Place lamb shanks in a pot and cover with cold water.
2. Bring to boil and simmer, skimming away any scum.
3. Season with salt and pepper.
4. Add remaining ingredients and simmer for 1½ hours until meat is tender.
5. When cool remove shanks from pot and pull apart meat. Strain liquid and keep in fridge.
Assembly
1. Peel onions, halve it and remove core. Cut into thin julienne.
2. Heat oil in pan over medium heat and add garlic and onions.
3. Sauté onions until caramelized and brown.
4. When onions are caramelized add saffron and the juice from the peppers, simmer for 2 to 3 minutes, then add the peppers and some torn basil.
5. Season with salt and pepper.
6. To serve, heat the peppers in a pan, with the lamb that has been finely shredded and some torn basil, extra virgin olive oil and gnocchi.
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