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Receta Gnocchi With Chicken And Chorizo Recipe
by Tandy Sinclair

For challenge 8 of Freshly Blogged we were tasked with creating a recipe using art or an artist as our inspiration. Unlike the contestants I did not look to a world famous artist for my inspiration, instead I turned to my late gran who inspires me every day. She was a commercial artist and taught me all about water colours, oils and charcoals. She not only taught me how to draw, the taught me to appreciate books and how to get absolute pleasure from reading. Every time I slept over I was allowed to take a book with me to read in bed before lights out. I would have to show her my clean hands and then she would allow me to unlock the book case and take out a hardcover book with short stories in them. I am not sure if I got to read all the volumes before she died and sadly I do not have access to the books to check. My grandmother was an inspiration in other ways as well. She raised 4 boys as a single mother and every Friday night there would be roast chicken and all the trimmings served for Shabbat dinner. I always remember an abundance of food on her side table. This tradition of roast chicken carried on long after she died, in my parents home, with my father allowing me to carve the chicken when I was old enough. I always stuff my chicken with lemon, herbs and garlic and so when I got the challenge ingredients I decided to make something different than what I would normally do. I chose to make gnocchi with chicken and chorizo. I was chopped from the competition before I submitted this recipe but I was not worried as I knew it would be good for my blog regardless. The same day I was chopped I checked to see what my first challenge would be with the Daring Cooks and saw it was for gnocchi. We were tasked to make potato gnocchi and top it with any sauce you choose. How lucky for me!

Gnocchi With Chicken And Chorizo Recipe

Ingredients:

Method:

For the gnocchi

Preheat the oven to 200°Celsius

Place the potatoes onto a baking tray and bake for 1 and a half hours

Place a large pot of water onto boil

Cut the potatoes in half and scoop out the flesh

Push the flesh through a potato ricer into a bowl

Whisk the eggs and egg yolks until frothy

Add one tablespoon of the potatoes to the eggs and mix in well

Fold the egg mixture into the potatoes

Fold the flour into the potatoes

Season to taste

Turn out onto a well-floured surface and knead into a ball

Divide the ball into 8

Roll out each piece into a sausage shape about 1.5cm in diameter

Cut into 2.5cm pieces

Roll each piece across a knife or gnocchi board and place onto a well-floured tray

For the chicken and chorizo

Break down the chicken into 2 thighs, 2 breasts, 2 drumsticks setting aside the carcass and the wings

Skin the thighs, beasts and drumsticks and bone the thighs and drumsticks

Cut the flesh into large chunks and place into a large Ziploc bag

Add the lemon zest and juice and the garlic

Season generously

Add the Sedgwick’s Old Brown and seal the bag

Leave to marinade in the fridge for an hour

Remove the chicken from the marinade, discarding the marinade and the garlic

Heat the olive oil in a large frying pan

Sauté the onion and garlic until soft

Season and add the chicken

Seal the chicken and add the chorizo

Season and add the tomatoes

Once the tomatoes are cooked down adjust the seasoning

For the Sherry Sauce

Heat the oil in a large sauté pan

Brown the carcass, wings and all the trimmings from your chicken

Season to taste

Add the stock and the water and bring to the boil

Cover, reduce the heat and simmer for 30 minutes

Remove the chicken and add the Sedgwick’s Old Brown

Adjust the seasoning and increase the heat

Reduce until thickened

To serve

As soon as the gnocchi are all done, and your water is boiling, generously salt the water

Cook the gnocchi for 3 minutes

Remove and place into the pan with your Sedgwick’s Old Brown sauce

Toss to coat the gnocchi in the sauce

Place the gnocchi into a bowl and top with the chicken and chorizo

Add a generous amount of rocket to each bowl

Cooks Notes:

Once blanched, you can toss the gnocchi in vegetable oil to prevent sticking if you don’t want to use them straight away. They can now be frozen.

2.2

http://tandysinclair.com/gnocchi-with-chicken-and-chorizo-recipe/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

Blog-checking lines: Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

What I blogged:

Tandy

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About Tandy

I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.