by Danica | Jan 14, 2022 | Featured, GloKitchen
These oven-roasted sweet potato wedges served with a generous amount of fresh, home-made basil mayonnaise are the perfect comfort food. It is creaminess topped with more creaminess – and truly bursting with flavor! The tangy basil as well as the umami parmigiano reggiano adds extra character to the savoury condiment, making it even more delectable. Making a home-made mayonnaise seems a daunting task, but is actually very simple and quick to whip up. This silky basil and parmesan mayonnaise is an irresistible dip and can be combined with a wide variety of dishes. Why not use it as a sandwich spread or, instead of tartar sauce, to complement a fish course?
Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise
Ingredients
- 4 midsized sweet potatoes
- Olive oil for frying
- Sea salt
- 2 egg yolks
- 1 tsp. Dijon mustard
- 2 tsps. lemon juice
- 250ml extra virgin olive oil
- Large handful of fresh basil leaves
- 35g grated parmigiano reggiano
- Salt, pepper to taste
Instructions
- 1. Prepare the sweet potato wedges. Scrub the sweet potatoes under running water, then remove any spots or dry edges from the skin. Cut them into chunks and place the wedges on a non-stick baking tray, rub the potato pieces with olive oil and sprinkle sea salt on top. Bake in the oven, middle rack, fan 180-200°C or gas mark 5, for about 45 minutes until soft.
- 2. Please note: Before preparing the mayonnaise, make sure that all the ingredients you´ll need have room temperature.
- 3. Take a mixing bowl, add the egg yolks to it along with mustard, lemon juice and a dash of salt and pepper. With a hand mixer, combine all ingredients well.
- 4. Take a herb chopper (small blender) and combine fresh basil, grated parmigiano reggiano and 50 ml extra virgin olive oil. Alternatively, use a stick blender and combine the ingredients in a high rimmed bowl. Blend the ingredients well. Set aside.
- 5. Take the hand mixer and whisk the egg-mustard mixture on middle speed while very slowly pouring the remaining 200 ml of extra virgin olive oil to the bowl. Make sure not to rush the procedure as the egg may curdle otherwise. With a steady speed, the mixture should become thick and smooth. Once the oil is used up, carefully add the basil and parmesan oil. Combine well.
- 6. Serve the mayonnaise immediately. If the sweet potato wedges are not ready once the mayonnaise is prepared, store it in a sterilized glass jar or a vacuum seal plastic tub in the fridge. Because the mayonnaise is made with raw eggs, it should not stay uncovered and outside the fridge for too long. It can go off very easily, so make sure to keep it cool and finish it off within 3 days.
(Credit to: Castelli/Parmigiano for these beautiful recipes)
http://www.castelli-uk.com
Follow us on Twitter https://twitter.com/GloTIMETV_
Like & Follow us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
by Adam | Nov 5, 2021 | Featured, GloKitchen
This Risotto is a great family favourite I always cook for my wife and four girls. Yes I am completely outnumbered – but this is such a winner and keeps me in their good books for at least a day.!!
Try it for your loved ones and make sure you add the Parmigiano-Reggiano cheese – it really enhances the flavour and makes it a bit special.
Mushroom and Pea Risotto with Parmigiano Reggiano
Ingredients
- 4 cups vegetable or chicken stock
- 1 tablespoon butter
- 1 finely chopped onion
- small glove minced garlic
- 1 cup uncooked Risotto rice
- 1/2 cup dry white wine
- 1 tablespoon olive oil
- 500g thinly sliced shiitake mushrooms
- 2 teaspoons chopped fresh thyme
- 3/4 cup frozen peas
- 2 tablespoons lemon juice
- 6 tablespoons grated fresh Parmigiano-Reggiano cheese
- freshly ground black pepper
Instructions
- Begin by pouring the stock into a saucepan over medium to low heat and let it simmer.
- Melt butter in a pan on medium heat.
- Add the onion and garlic and sauté for 2 minutes.
- Next, add the risotto and cook for 1 minute.
- Then add 1/2 cup wine and continue to stir while cooking for another 2 minutes or until wine has absorbed.
- After the wine has absorbed, stir in 1/2 cup of the stock and continue to stir until the liquid has absorbed.
- Keep adding 1/2 cup stock at a time, continuing to stir until absorbed.
- Heat the oil in another pan over medium heat and add shiitake mushrooms.
- Sauté for about 5 minutes and add in the 2 tablespoons lemon juice.
- Add the peas into the risotto followed by the mushrooms & thyme
- Add salt and pepper to taste and add 1/2 cup of the Parmigiano-Reggiano to the mix.
- Mix all ingredients well and spoon portions onto a plate.
- Top with remaining Parmigiano-Reggiano cheese and serve.
- Why not try topped with a poached egg for an extra twist.
Find more information about Parmigiano-Reggiano at https://www.parmigianoreggiano.com/
Follow and Like us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
Follow us on Twitter https://twitter.com/GloTIMETV_
by Adam | Oct 7, 2021 | Featured, GloKitchen
We have had a big response to our recipe for Cottage Pie with a twist of Marmite https://www.glotime.tv/hearty-cottage-pie-twist-love-hate/ and we were asked if we had anymore Marmite enriched recipes to try. Well here we go with a very quick and simple recipe for Marmite Cheesy Pin Wheels, They can be prepared really quickly for last minute guests or as a treat to be shared with a glass of wine or prosseco. They are also easy for the kids to make for party snacks or picnics.
Ingredients
Packet Ready Made Rolled Puff Pastry
Marmite
Grated Mature Cheddar Cheese
1 egg whisked for glazing
Instructions
Preheat oven to 180°C
Un-roll pastry. Spread Marmite evenly over pastry. Tip: Heat the marmite in the microwave to make it easier to spread but work quickly as it cools fast.
Sprinkle the cheese evenly over the Marmite leave a small gap at the far end to seal.
Roll up from the long side tightly, sealing the end with a dab of water. Cut into 1cm slices.
Form into wheels and lay on a lightly greased baking sheet Brush with egg mix and bake for about 20 minutes until puffed and golden. Serve hot or cold.
Variations
Try a Pizza version by spreading Tomato paste onto the pastry, sprinkle dried Oregano onto the paste, Top with grated Cheese, and roll into wheels as above.
Follow and Like us on Facebook https://www.facebook.com/glotimetv/
Follow us on Instagram https://www.instagram.com/glotimetv/
Follow us on Twitter https://twitter.com/GloTIMETV_
