Auguest 2019: Brendon D'Souza

Potato Gnocchi with Red & Yellow Peppers

Hi Foodies, it’s Brendon D’Souza from @brendonthesmilingchef here.

It’s an honour to take part in Auguest once again this year at AMCarmen’s Kitchen. Allison and I met in Sydney a few years ago through Instagram, and then in-person at a food blogging event I hosted. Since then we’ve had countless foodie adventures together.

I started a food blog called Brendon The Smiling Chef around 2012, following the success of a recipe column of the same name. I wrote, styled, and photographed the recipes of my favourite dishes and reviewed some of my favourite restaurants and cafes. The blog continued to run until around 2016. I then focused on photography and a few other passions, worked for tech startups like Deliveroo and Tix and eventually landed a role at a global workspace provider. Earlier this year I launched my photography business Sydney Food Photography. I’ve been lucky to collaborate with some amazing brands like Samsung, OzHarvest and more.

Potato Gnocchi with Red & Yellow Peppers

When I received the theme for this year, I knew I wanted to take a playful twist on the definition of fruit. Potatoes are called pomme de terre in French which could literally translate to ‘apple of the earth’ and peppers (or capsicums as we call them in Australia), are also technically a fruit of the nightshade family (Solanaceae).

Gnocchi are delightful potato dumplings made with a few simple ingredients. They are one of my favourite comfort food this winter and pair very well with a tangy roasted pepper sauce.

Potato Gnocchi with Red & Yellow Peppers

PREP TIME 25 MINS | COOKING TIME 1 HOUR 30 MINS | SERVES 6

INGREDIENTS

For the gnocchi

  • 500g potatoes, skin on
  • 200g plain flour + extra
  • 1 free-range egg yolk, lightly beaten
  • Salt and pepper, to taste

For the peppers

  • 1 large red pepper, sliced
  • 1 large yellow pepper, sliced
  • 1-2 cloves garlic, sliced
  • 1-2 tbsp olive oil + extra

To serve

  • 250g cherry tomatoes, halved
  • Handful chopped parsley
  • Grated Grana Padano or other hard Italian cheese, to serve

Potato Gnocchi with Red & Yellow Peppers

METHOD

  1. Preparing the Potatoes: Place the potatoes in a large pot and cover with cold water. Place over high heat and bring to a boil. Continue to boil until cooked through. A knife should glide through the potato when it’s cooked. Remove from the heat and drain. Cover the potatoes with cold water and set aside to cool.
  2. Roasted Peppers: Pre-heat the oven to 180ºC/160ºC fan forced. Toss the peppers with a little olive oil and garlic slices. Spread in a single layer in a roasting pan and roast for 20-25 minutes until the peppers have softened and start to caramelise around the edges. You may need to stir the peppers in the pan while roasting. Remove from the oven and set aside.
  3. Potato Gnocchi: Once the potatoes have cooled, peel and then mash. Add the 200g of flour, egg yolk, salt and pepper and mix with a wooden spoon to form a pliable dough. If the mixture looks a little sticky, add more flour until it forms a ball. It will look and feel like play dough.
  4. Bring a large pan of salted water to a boil. Sprinkle a chopping board with some extra flour. Divide the dough into quarters and roll to form a 1.5cm thick sausage. Cut the sausage into 1cm thick slices with a sharp knife dipped in some cold water. This helps to prevent the dough from sticking. I like to make my gnocchi a little rough and leave them as discs.
  5. Cook the gnocchi in small batches for 2-3 minutes. They will float to the surface when they have cooked through. Remove to large heatproof bowl and toss with a little olive oil to prevent sticking.
  6. Add the roasted peppers, cherry tomatoes, and parsley to the gnocchi and toss to combine. Drizzle with olive oil and grated Grana Padano to serve and enjoy!

Potato Gnocchi with Red & Yellow Peppers

Optional extra: I love the taste and texture of pan-fried gnocchi. To do so, heat a frying pan over a medium-high heat. Add 1 tsp butter and a drizzle of olive oil. When hot, add the gnocchi in batches and sauté until golden brown.

Potato Gnocchi with Red & Yellow Peppers

Check out my foodie adventures on Instagram at @brendonthesmilingchef

Photo Courtesy & Recipe Copyright © 2019 | Brendon D’Souza

BON APPÉTIT

– Brendon D’Souza

myTaste.com

Bœuf Bourguignon with Potato Gnocchi

Bœuf Bourguignon with Potato Gnocchi

Hello Everyone! It’s week 2 of Cooking with Alcohol month and today I will be cooking with one of my favourite bevvys to have when I’m out with friends or just socialising with – well, this was back when I was in Australia and I don’t do it now; only if a friend throws a party and there’s red wine being served *cheeky grin*. Of course, using red wine in your cooking is just as good as having a glass or two (whispers: or more) on the weekends.

“Secondary cuts of meat are my favourite and I love to use them in this dish. Remember, you’ll need to start this the day before so the beef has time to marinate overnight in that gorgeous red wine. You really do need to use a bold red wine for this recipe, it makes all the difference — just make sure you buy an extra bottle to drink with the meal!” — Manu Feildel

Bœuf Bourguignon Ingredients

Okay, so a little bit of a tangent before I move on to the recipe, this morning at work, my colleague asked me a question after she had seen the ingredients shot that I uploaded just minutes before she asked me this: “I have one question… Whenever you cook, do you always buy new ingredients?” At first I was confused, because obviously I buy meat and veggies when I need them so it’s always fresh, and then she pointed out that my block of butter was new as seen in the photograph below, and went on to point out a new tube of maple syrup in another photo, and a new jar of something which I can’t remember. Well, to answer your question, especially to the particular photograph that she pointed out this morning, yes, most of the stuff were new there because I didn’t have those ingredients in my pantry at that time. Then she saw another photograph that had the same tube of maple syrup that looked new. I then told her that I gently move it around so that the maple syrup sticks to the sides of the tube to make it look full. Also, in terms of butter, I always, and I repeat ALWAYS have a new block of untouched butter in the fridge for my photos, especially if it’s less than half a block already. I eventually use it anyway within the next couple of weeks – it’s not like it sits in the fridge for months/years.

Anyway, one last thing, but not a tangent – before I head on to the recipe, please visit Manu Feildel for the original recipe! I once made Manu’s recipe for Bœuf Bourguignon, while I was still studying in Australia. I made this dish during my second year of studies, and when I come to think of it, that was 4 years ago! I can’t believe how long ago that was! Well, I decided to whip it up again for this theme since I really enjoyed this dish the first time I cooked it. So don’t forget, as the man Manu said: you need to start the recipe a day before so that your beef cuts have enough time to soak in the marinade overnight. And of course, make sure you leave some wine behind, or buy an extra bottle to have with your Bœuf Bourguignon!

Bœuf Bourguignon Ingredients

PREP TIME min. 24 HOURS* | COOKING TIME 2 HOURS | SERVES 6-8

*If you didn’t read above, the beef needs to marinate overnight to soak up all the yummy flavours before cooking.

INGREDIENTS

  • 2kg beef chuck

For the marinade

  • 1L red wine (Burgundy or Shiraz)*
  • 4 garlic cloves, minced
  • 2 sprigs rosemary**
  • 2 bay leaves
  • 1 brown onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stick celery, roughly chopped

*I used Jacob’s Creek Shiraz Cabernet.

**Manu’s recipe used thyme, but at that moment I couldn’t find fresh thyme in the stores and I really didn’t want to use the dried kind – however, I had some sprigs of rosemary in the fridge leftover from another recipe I whipped up before this, so I used that instead.

For the stew

  • 250g brown mushrooms
  • 200g bacon, cut into bits
  • 20g unsalted butter
  • 3 brown onions, quartered
  • 2 carrots, peeled and chopped
  • 3 tbsp olive oil
  • 2 tbsp plain flour
  • Ground sea salt and black pepper, to taste

To serve

  • Fresh parsley
  • Pasta, mashed potato, gnocchi, or crusty French bread***

***I first paired my Bœuf Bourguignon with soft pillows of potato gnocchi, and any leftovers we had, we paired them with fettuccine pasta.

METHOD

  1. Place the chopped carrots, celery, and onions in a large bowl (or deep pyrex dish like I have) together with the minced garlic, rosemary sprigs, and bay leaves. Cut beef into large 4cm/1.5″ cubes and add to the dish with the aromatics. Pour over the red wine to submerge the meat and vegetables, then cover with some cling wrap and refrigerate overnight.
  2. Remove beef from marinate and season well with salt and pepper. Strain out the marinade herbs and vegetables and discard, but reserve the liquid as this will be your sauce!
  3. Heat the butter and half of the olive oil in a large heavy-bottomed pot over medium-high heat. When the butter starts to foam, add in the meat and sear on all sides for a minute or two. Do this in batches if needed, and once done, set the meat and any pan juices aside.
  4. Heat the remaining olive oil in the same pot, and add onions, carrots, and mushrooms, cooking until golden and caramelised on the edges, about 2-3 minutes. Add in the bacon bits and cook for a further 3 minutes.
  5. Return seared beef and juices to the pan and sprinkle over the plain flour. Stir well, and then add in the red wine liquid to the pan.
  6. Cover the surface of the liquid with a cartouche (baking paper lid), and bring to the boil. Once boiling, reduce it to a simmer and cook for 1.5 to 2 hours until the beef is tender enough to pull apart with your fingers.
  7. Once tender, spoon the Bœuf Bourguignon into a dish, sprinkle with freshly chopped parsley and serve with fresh pasta, mashed potato, potato gnocchi, or even a big wedge of crusty French bread. Enjoy!

Bœuf Bourguignon with Potato Gnocchi

Bœuf Bourguignon with Potato Gnocchi

BON APPÉTIT

– Ally xx

myTaste.com