insideKENT Magazine Issue 95 - February 2020 | Page 78

VALENTINE’S
THE WAY TO O U R H E A R T
CONT.
Gnocchi alla Trapanese (v)
Recipe by www.watercress.co.uk
Serves: 2
Prep time: 10 minutes
Cook time: 10 minutes
Ingredients:
• 20g toasted pine nuts
• 1 clove garlic
• 30g watercress (leaves only)
• 20g vegetarian parmesan
• 250g cherry vine tomatoes, halved
• 50g green beans, trimmed
• 350g gnocchi
• 50g rocket
• Extra virgin olive oil
• Squeeze of lemon juice
release the tomato juices, and mix
thoroughly.
6. Add the green beans to the
boiling water for four minutes, then
remove from the pan, leaving the
water on the heat.
7. Add the gnocchi to the boiling
water and cook for 2-3 minutes, or
until they float to the surface. While
the gnocchi cooks, chop the green
beans into 3cm lengths and add to
the pesto and tomatoes.
Method:
1. Bring a deep pan of salted water
to the boil.
2. Peel and finely chop the garlic,
then add to a bowl along with a
pinch of sea salt and mix.
3. Add the pine nuts to a food
processor and pulse once or twice,
just enough to break them up but
not too finely. Add to the bowl with
the garlic.
4. Finely chop the watercress leaves
and stir into the garlic and pine
nuts along with 2 tablespoons of
olive oil. Grate in half of the
parmesan then mix and season to
taste with sea salt and black pepper.
5. Add the cherry tomatoes to the
pesto, crushing with a spoon to
8 . Drain the gnocchi, reserving
about 250ml of the cooking water
in a separate jug. Tip the pesto mix
and gnocchi back into the warm
pan and place over a low heat,
stirring and adding a bit of cooking
water at a time until everything is
heated through and fully mixed.
Taste and adjust seasoning if
necessary.
9. In clean bowl, add 1 tablespoon
of olive oil, a squeeze of lemon juice
and a pinch of salt and pepper.
Add the rocket and toss to cover.
10. To serve, divide the gnocchi
between two plates, then scatter
over the rocket and grate the
remaining parmesan on top.
Finish with some freshly ground
black pepper.
Scallops Grilled with Hazelnut Butter,
Watercress and Pea Shoots
Recipe by www.watercress.co.uk
Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients:
• 6 large scallops, cleaned
(shells optional for presentation)
• 1 tsp olive oil
• 45g hazelnuts
• 1 shallot
• 75g butter, softened
• Zest of half a lemon
• 1 tbsp chopped chervil
• Salt and pepper
For the salad:
• 1/2 tbsp wholegrain mustard
• 1/2 tbsp white wine vinegar
• 1 1/2 tbsp sunflower oil
• 1 handful pea shoots
• 1 handful watercress
Method:
1. Place a frying pan on a low-medium
heat until warm. Finely slice the
shallot, then fry gently with the olive
oil until softened. Remove from heat
and allow to cool.
2. Add the hazelnuts to a food
processor and pulse until chopped
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quite finely. Be careful not to blend
for too long so that they do not form
a paste.
3. Into a bowl add the soft butter,
hazelnuts, softened shallots, lemon
zest, and chervil. Mix and season to
taste with salt and pepper.
4. Preheat the grill to high. If using
scallop shells, place each scallop on
an individual shell on a baking tray.
If not the scallops can be placed
directly onto the tray. Top each scallop
with a spoonful of the hazelnut and
butter mixture. Once the grill is ready,
place the scallops underneath for 3-4
minutes, then remove and set aside to
rest for one minute.
5. Make the salad by whisking the
mustard, vinegar and vegetable oil
together in a bowl. Taste and add
salt if necessary, then add in the
watercress and pea shoots and toss
together.
6. Serve the rested scallops on two
serving plates with the salad on
the side.