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#1 Fri 01 Jun 07 9:17am

tryitallonce

Member
Member since Fri 01 Jun 07

Gnocchi with oxtail stew

Hello,
can anyone help me out, or guide me to the recipe for the above Gnocchi.  Im am sure they were the one's cooked in the last episode of Jamies Chef (?).

Cheers

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#2 Tue 03 Jun 08 4:20pm

WesternWilson

Member
From Vancouver, BC, Canada
Member since Sat 10 May 08

Re: Gnocchi with oxtail stew

I just made that last night! It is in the cookbook "Cook With Jamie", along with a few other ideas for gnocchi dishes. All look wonderful!

Are we allowed to post Jamie's recipes here? If so, I will pass it along.

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#3 Tue 03 Jun 08 4:31pm

Torilla

Forum champ
Occupation Student , Hobby Chef
From Bavaria, South Germany
Member since Sat 30 Jun 07

Re: Gnocchi with oxtail stew

I'm sure you are as long as you don't publish the book under your name ;-)

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#4 Tue 03 Jun 08 6:35pm

WesternWilson

Member
From Vancouver, BC, Canada
Member since Sat 10 May 08

Re: Gnocchi with oxtail stew

Gnocchi

6 medium potatoes
Olive oil
a nutmeg, grated
Salt, pepper
1 large egg yolk
-1 c. flour
Semolina flour


Preheat the oven to 450oF.
Rub potatoes with olive oil, prick them with a fork and bake 1 hr till fluffy and cooked inside and crisp outside.
Let them cool a minute and while still nice and hot, cut in half, scoop out flesh and put through ricer.
In bowl mix potato and nutmeg, 2-3 tsp. salt, pinch pepper, egg yolk, and enough flour to bind.
Turn onto floured board and knead till you have a dry, doughy consistency, using flour as necessary.
Divide dough into handfuls and roll out into diameter rolls.
Cut up into 1 pieces and place on a floured plate or tray.
Set in fridge 10-20 minutes.

To cook, drop into pot of boiling, salted water, give a gentle stir.
Boil 2 mins till gnocchi float. Skim the gnocchi out with a perforated ladle and serve immediately.

Note:
Gnocchi can be frozen.
If you gnocchi fall apart, you need to use more flour.
For visual instruction:
www.videojug.com/film/how-to-make-gnocchi

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#5 Tue 03 Jun 08 6:47pm

WesternWilson

Member
From Vancouver, BC, Canada
Member since Sat 10 May 08

Re: Gnocchi with oxtail stew

Braised Oxtail

1 x basic gnocchi recipe

1 oxtail, cut into 4 chunks
1 stick celery, finely chopped
1 onion, finely chopped
1 carrot, peeled and finely chopped
1 leek, trimmed and finely chopped
of a 750 mL bottle white wine
1 T. fennel seeds, crushed
1 T. juniper berries, crushed
Salt and black pepper
a cinnamon stick
1 dried red chili, crushed
1 large tablespoon tomato paste/puree
2 28 oz. tins plums tomatoes
1 T. fresh oregano leaves
A handful of fresh sage leaves
A knob of butter
Optional: Parmesan cheese




Preheat oven to 300oF
While basic gnocchi recipe is setting in the fridge, heat ovenproof saucepan and add a splash of olive oil.
Sear oxtail till brown on all sides.
Add celery, onion, carrot and leek, cooking till golden brown.
Add wine and crushed spices, cinnamon, chili, tomato puree and tomatoes.
Top up with a little water if you need to cover the oxtails.
Cover and put in oven, 4-5 hours till meat is falling off the bone.
Remove, lift out oxtails, when cool enough to handle, shred all meat off bones.
Being sure to pick through for extra bits of bone, put all meat back in pot.
Add oregano, simmer 15 minutes and season to taste.
Cook gnocchi, and meanwhile, fry sage leaves in butter till crispy and dark green.
Drain sage leaves on paper towel.
Drain gnocchi, toss with stew, top with sage leaves and parmesan.


Note:
I used red wine and found that a bit heavy.
I used diced tomatoes, they worked well.

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#6 Wed 04 Jun 08 1:14pm

Jeenas Recipes

Member
From Maine USA
Member since Sun 20 Apr 08

Re: Gnocchi with oxtail stew

This recipe sounds fabulous!

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