Medicus April 2016

W I N E F O O D

Hot plate on a cool night

Rhys Jones Head Chef, Fraser's Restaurant

WITH THE MERCURY dipping just a little and a chill creeping into most evenings, there’s nothing like a hearty dish to warm the senses. I usually lean towards some good old pasta. If it’s quick cooking, then of course, I think spaghetti. But if I do have some time, I prefer those light pillows of goodness – gnocchi. Instead of the traditional potato gnocchi, though, I have for you a recipe for home-made ricotta gnocchi teamed with a stout bolognaise. Once you master this, I promise you will never eat store-bought gnocchi again! HOUSE MADE RICOTTA GNOCCHI WITH MORROCAN LAMB BOLOGNAISE (Serves 6-8) Ingredients For the ricotta gnocchi 400g pasta flour 400g sheep’s milk ricotta, drained 2 eggs 1tbs olive oil 1 pinch chopped fresh parsley For the ricotta cream Drained ricotta Chives, chopped Basil, chopped Parsley, chopped Pinch of freshly grated parmesan For the lamb bolognaise 1kg lamb mince Method For pasta • Place flour, salt and pepper in a large bowl and make a well in the centre. • Add ricotta, parsley, olive oil and eggs in the middle and fold in to just combine. • Then rest the dough for 20 minutes and roll into 3cm strips. With a knife cut into 2 cm thick coins. • Blanch in salted water until floating for 1 minute. • Transfer to oiled parchment-lined sheet trays. • Chill and store. For the ricotta cream • Mix all the ingredients and season to taste. For the bolognaise • Add all the vegetables to a heavy-based pot and sauté well with all the spices. • Add the lamb and mix well. • Deglaze the pot with white wine and reduce by half. • Add the crushed tomato and jus. Season and simmer for around 45 minutes. • Finish with chopped fresh herbs and lemon. To serve

½ cup of lamb or beef jus 3 cups of crushed tomato 1tsp ground coriander 2tsp cumin seeds ½ tsp ground cinnamon 5g rubbed mint Pinch of ground white pepper Zest of 1 lemon 2 garlic cloves, chopped

• Sauté the gnocchi in a pan with a little butter. • Add the bolognaise sauce and bring to a simmer. • Adjust the seasoning if necessary. • Serve in a bowl with some ricotta cream, chopped parsley, sliced olives and parmesan cheese.

1 brown onion, diced 1 stick of celery, diced 1 carrot, diced Splash of white wine

Small bunch of fresh coriander Small bunch of fresh parsley

1g saffron To garnish

Chopped parsley Sliced black olives Freshly grated parmesan

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