Sharon’s Stylish Meals – Season 1 Episode 12 Recipes
RICOTTA GNOCCHI WITH BASIL PESTO
350-400g (12-14 oz) ricotta cheese
250ml (1 cup) Parmesan, finely grated
1 egg, lightly beaten
30ml (2 tbs) Italian parsley, chopped
125ml (½ cup) flour
coarse salt and black pepper
basil pesto
Mix the ricotta with the Parmesan. Add the beaten egg and mix well together. Then stir in the chopped parsley and season to taste. Add the flour slowly, mixing well with your hands to make a very soft mixture resembling mashed potato.
Boil some water in a pot, adding lots of salt to flavour it. Roll the gnocchi into thick snakes, then cut into pieces and drop them into the boiling water. Lower the heat to medium but it should still boil. Allow the gnocchi to rise to the top of the water and simmer for 5 minutes. Remove with a slotted spoon, and place in a pre-sprayed serving dish. Spoon over some basil pesto, tossing to coat the gnocchi.
CHEF’S TIP: This dish can be made ahead of time and reheated in a preheated 160°C oven for about 10-15 minutes or until warmed through.
Serves 6
HOMEMADE BASIL PESTO (NO NUTS)
30g basil
125ml (½ cup) olive oil
125ml (½ cup) parmesan
5ml (1 tsp) minced garlic
coarse salt and black pepper
Process everything in a food processor until well combined. Can be refrigerated or frozen until ready to use
SALMON CARPACCIO WITH MANGO SALSA
350g (12 oz) fresh or smoked salmon
chives, thinly sliced
toasted sesame seeds
black pepper
Half freeze the fresh salmon and then slice as thinly as possible. Layer it on a platter.
(If using smoked salmon, fan thin slices on a platter.)
Drizzle with marinade about half an hour before serving, reserving some for tossing with the salsa. Then sprinkle with the thinly sliced chives and sesame seeds. Top with black pepper.
MARINADE
60ml (¼ cup) olive oil
10ml (2 tsp) Dijon mustard
10ml (2 tsp) wasabi powder
15ml (1 tbs) fresh lime juice
45ml (3 tbs) rice or apple cider vinegar
15ml (1 tbs) soya sauce
30ml (2 tbs) sweet chilli sauce
15ml (1 tbs) castor sugar
coarse salt and black pepper
Whisk all ingredients together. Set aside until ready to use.
MANGO SALSA
½ large mango
1 avocado
30ml (2 tbs) parsley
reserved marinade
Chop the mango, avocado and parsley. Toss all the ingredients together. Spoon into the centre of platter.
CHEF’S TIP: Toast sesame seeds in a low 140°C oven for about 10 minutes. Black and white sesame seeds make a beautiful display.
Serves 6
VEGETARIAN PASTA
250g (8 oz) fresh fettucine or tagliatelle
1 red onion, thinly sliced
2.5ml (½ tsp) minced garlic
125g (4 oz) mushrooms, thickly sliced
200g (7 oz) mini rosa tomatoes
100g (3 oz) asparagus tips
60g (2 oz) feta, broken
125g (4 oz) ricotta, coarsely broken
175ml (¾ cup) cream
Water from boiling pasta
coarse salt and black pepper
In a large non-stick frying pan sauté the red onion, garlic in oil until softened. Add the mushrooms and sauté until softened, seasoning with salt and pepper. Set aside. Place tomatoes in the same pan and lightly sauté them until they begin to soften with some more olive oil and coarse salt. Set aside. Add asparagus and sauté for a few minutes.
Pour in cream and mix with vegetables. Remove from stove and add feta and ricotta.
Boil the pasta in salty water until “al dente” for a few minutes, reserving some water for the sauce. Drain pasta and toss with the sauce immediately. Add water from pasta if necessary to thin the sauce.
Serve immediately.
Serves 4
VIETNAMESE RICE PAPER WRAPS WITH SALMON
12 Vietnamese rice paper wraps
12 small butter lettuce leaves
12 avocado slices
4 spring onions, cut into very thin strips
½ English cucumber, cut into very thin strips
fresh mint sprigs
chopped nuts, optional
Place rice paper rounds in very warm water for a few minutes or until softened. Remove from the water and place on a dishcloth. Pat dry.
Place a piece of butter lettuce on each wrap. Top with a piece of avocado, spring onion, cucumber and fresh mint sprigs arranging them all in the same direction. Sprinkle with nuts. Fold in the bottom very gently and not too tight, leaving the top open. Fold in the sides and roll up. Do not overfill or they break.
Place in a Tupperware on some damp paper towel. These can be made a day ahead and kept in the fridge in a Tupperware. Serve with sweet chilli sauce – homemade or bottled.
HOMEMADE SWEET CHILLI SAUCE
60ml (¼ cup) white vinegar
45ml(3 tbs) cold water
60ml (¼ cup) sugar
drop of chilli sauce for colour
1 small carrot, chopped
Heat gently to dissolve sugar. Allow to cool. May be refrigerated.
Serves 6
