Yes, we have escaped again, on a road trip to a Haunted Scottish Castle. Bearing in Mind that London has been moved into semi special measures, we are not allowed to Mingle, but that’s Ok, I’ll just mingle with Himself and and Vice Versa.
We are on a reconnaissance trip to this Castle on the East coast of Scotland, delayed from May. Apart from Himself having a contre temps with a kerb negotiating the narrow road around Loch Lomond, (but better than having a contre temps, with an oncoming truck,) we managed to find our castle without too many difficulties.
But back to London, last week was spent trying out a couple of new ideas and recipes. Namely, gnocchis with a twist. I had bought some celeriac with my Vegetables from Watts Farm, without a firm idea what I was going to do with it, be it baked, or remoulade or what ?
I decided I could make gnocchi celeriac with potato would fit the bill.
- 1 celeriac +/-500 Grams, peeled and diced
- Equal amount of potato also peeled and diced
- 5 cloves garlic, left unpeeled
- Tablespoon of olive oil
- 1/2 tsp salt
- 100 grms flour
- Heat oven to 220C/200C fan/gas 7.
- Toss the parsnips and potatoes in 2 tbsp of the olive oil and tip into a roasting tin along with the garlic cloves. Roast for 40 mins or until the veg is completely soft.
- Remove from the oven and leave to cool a little.
- Squeeze the garlic from their skins, discard the skins.
- Tip everything into a food processor along with the flour and salt, season well, then blitze until well combined and holding together as a dough
- Bring a large pan of salted water to the boil. Tip the dough onto a floured surface, cut into four chunks and roll each into a sausage about 35cm long and 2.5cm wide, or there about. Wrap the sausage in cling film secure the ends with string. And drop onto the boiling water and cook for about 15 minutes.
- Remove from the water and leave to cool.
- When cool unwrap and cut into slices about the thickness of a finger.
- Dip the gnocchi lightly in some flour.
- Heat some olive oil in a frying pan and add the gnocchi in batches and fry on both sides. When golden, remove and drain on paper. Repeat until all are cooked.
At this point one can decide if to use them straight away, or as I do, flat freeze them, then when frozen, bag them and put them in the vegetable section of your freezer until you need them.
Meanwhile, Himself periodically goes Rogue and takes himself off to a grocery store. His store of preference is Selfridges ( for uninitiated read Harrods or the smartest grocery shop that you know). He normally buys me Oysters but this time around it was Shrimp and Squid! Simply marinated and grilled on a Barbecue, ummmm! Delicious!
He knows the way to a Girls Heart, Seafood, Seafood and more Seafood!