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Rocket gremolata recipe

Rocket gremolata recipe


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  • Dish type
  • Side dish
  • Sauce

This is a recipe for a raw herb sauce that was inspired by Italian gremolata. A nice change from pesto that can be served with anything where pesto is used.

1 person made this

IngredientsMakes: 1 small bowl

  • 150g rocket
  • 1 small bunch parsley
  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 2 anchovies, minced
  • salt and pepper
  • olive oil or oil from the anchovies (if you like a stronger flavour)
  • finely minced lemon zest (optional)

MethodPrep:15min ›Ready in:15min

  1. Place rocket and parsley on a large cutting board and chop finely with a large sharp knife, first in one direction then in the other, till finely minced.
  2. Place in a bowl, add garlic, lemon juice and anchovies.
  3. Taste and add salt if needed. Add pepper and drizzle with a little oil and lemon zest.

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Gremolata bean salad

Rocket, olives and cannellini beans make for a wonderfully flavourful, yet light salad. Perfect as a low-carb meal or as a side.

Preparation

Skill level

Ingredients

  • 400 g drained, rinsed tinned cannellini beans (see Note)
  • ¼ cup finely chopped flat-leaf parsley
  • 160 g pitted green Sicilian olives, finely chopped
  • 1 small clove garlic, crushed
  • finely grated zest and juice of 1 small lemon
  • 40 g baby rocket leaves
  • 80 g parmesan, shaved

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time: 15 mins

1. Combine the beans, parsley, olives, garlic, lemon zest and juice together in a bowl and season with freshly ground black pepper. Stand at room temperature, tossing occasionally, for 15 minutes to macerate.

2. Divide the bean mixture among plates, top with the rocket leaves and sprinkle with the parmesan shavings to serve.

• You will require 2 x 400 g tins of cannellini beans for this recipe. Store any leftover beans in an airtight container in the fridge for up to 3 days.

Recipe from T he CSIRO Low-Carb Diabetes Diet & Lifestyle Solution by Professor Grant Brinkworth and Dr Pennie Taylor. [Macmillan Australia, RRP $36.99]. Photography by Rob Palmer.


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Bean, fennel, rocket and tuna

Australian Gourmet Traveller Italian recipe for bean, fennel, rocket and tuna.

Bean, fennel, rocket and tuna

Ingredients

  • 200 gm dried cannellini beans, soaked overnight in cold water, drained
  • 180 gm green beans, trimmed
  • 250 gm truss cherry tomatoes
  • ¼ fennel bulb, thinly sliced, plus fronds, to serve
  • ½ Spanish onion, cut into thin wedges
  • 60 gm (1/3 cup) Ligurian olives, pitted
  • ½ cup torn flat-leaf parsley and rocket, to serve
  • 1 bunch flat-leaf parsley, finely chopped
  • 2 garlic cloves, finely chopped
  • Finely grated rind of 1 lemon
  • 500 gm piece skinless tuna loin
  • 200 ml olive oil
  • 80 ml (1/3 cup) extra-virgin olive oil
  • 2 tbsp aged white wine vinegar
  • ½ tsp fennel seeds, toasted

Method

Notes

Note You can also use two Ziploc bags, placed one inside the other. Seal both bags before adding to pan.
Drink Suggestion: Aromatic white fiano. Drink suggestion by Max Allen


  1. To toast the pepitas, preheat oven to 160°C (or 140°C fan forced). Place pepitas onto a baking sheet and toast in oven for aproximately 4 minutes. Remove from oven and set aside to cool.
  2. To cook cauliflower, preheat oven to 200ºC (or 180ºC fan forced). Line a large baking tray with baking paper. Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add 2 cauliflower slices to pan. Cook for 4-5 minutes or until golden. Transfer to prepared tray. Season. Repeat with a further tablespoon of the oil and remaining cauliflower slices. Bake cauliflower for 15-20 minutes or until tender. Season.
  3. Meanwhile to create the gremolata, combine pepitas, parsley, lemon rind, lemon juice, garlic and remaining oil in a bowl. Season.
  4. Transfer cauliflower steaks to a platter. Serve topped with gremolata and extra parsley leaves.

Tip: If the cauliflower steaks are served as a main course, accompany them with some steamed green beans and balsamic dressed salad leaves.

Note: Cauliflower is so versatile and good for you. Enjoy it raw, roasted, grilled, deep-fried or even pickled. It’s an excellent source of vitamin C, dietary fibre, folate and is low in carbohydrates. Approximately 100g of cauliflower only has 100kJ! So what are you waiting for – pick some up today!


A wonderful Italian motivated dinner party dish made with sweet plump quail, this was such a great hit in Palm Springs that one of the guests requested the recipe so he could have it appear in the restaurant that carries his name.

Serves: 4
Time: 2 hours 30 minutes

You Will Need

4 Whole Quail
7 Ounces Wild Rocket/Arugula
4 Tablespoons Gremolata
4 Large Flat Field Mushrooms
¼ Pint Extra Virgin Olive Oil
Salt and Freshly Ground Black Pepper, to taste
For the Marinade:
1 Clove Garlic
2 Medium Lemons
4 Tablespoons Olive Oil

For the Polenta:

5 Ounces Instant Polenta
1 Ounce Freshly Grated Parmesan Cheese
¼ teaspoon Nutmeg, grated
3 ½ Fluid Ounces Double Cream
8 Tablespoons Olive Oil

For the Vinaigrette:

1 Tablespoon Balsamic Vinegar
4 Tablespoons Extra Virgin Olive Oil

Method:
Cut out the backbone of the quail and then slam the heel of your hand down to break the breastbone and flatten.
Peel and chop the garlic finely, juice the lemons and mix with the garlic, salt and pepper and the 4 tablespoons of olive oil.
Marinate the quail in this marinade for 2 hours at room temperature or overnight in the refrigerator.

Make the polenta according to the instructions on the packet, but using only 2 thirds of the specified amount of liquid.
As it thickens in the pan add the parmesan cheese, the grated nutmeg and season to taste.
Stir in the cream, pour into an oiled Swiss roll tin (jellyroll tin), leave it to cool and set.
Wash and dry the arugula, peel the mushrooms and take off the stems.


Recipe Summary

  • 5 cups fresh spinach
  • 2 (6 ounce) fillets rockfish
  • 10 cherry tomatoes, halved
  • ½ cup vegetable broth
  • 2 tablespoons minced fresh dill
  • ¼ teaspoon garlic powder
  • ½ teaspoon lemon pepper
  • ¼ teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 slices lemon slices
  • 2 slices onion slices
  • 1 teaspoon butter

Preheat oven to 400 degrees F (200 degrees C).

Layer the spinach in the bottom of a 2 quart baking dish. Lay the rockfish atop the spinach. Scatter the tomatoes around the fish. Pour the broth into the dish. Season the fillet with the dill, garlic powder, lemon pepper, onion powder, salt, and pepper. Place the lemon, onion, and butter on the rockfish. Cover the entire dish with aluminum foil.


Stacey Snacks

This is one of those dishes that requires crusty bread to mop up the sauce.

It is originally from Cook's Illustrated, but since they don't publish their recipes on the web, and I don't subscribe to the magazine, I took it from Angela's Food Love, who made it her own by making an orange zest gremolata instead of lemon and adding some of her own flair to the recipe. Therefore, I am calling it Angela's recipe (BTW, where are you Angela? I haven't seen a post in a while).

Gremolata is traditionally a topping for osso buco, made w/ lemon zest and parsley. Here, it's the orange zest that gives this dish a new twist (I sound like a salesperson).

I am normally against using boneless, skinless anything, but here, I was thankful that I didn't have a mess on the stove from frying all that chicken.

I changed the recipe a little bit, adding less or more of this or that.

This is a perfect company dish, because it can be made ahead, and reheated just before serving.

Provencal Chicken w/ Orange Gremolata (adapted from Angela's Food Love):

10 boneless, skinless chicken thighs
1 14.5 oz can diced tomatoes, drained
1/2 cup pitted Nicoise or Kalamata olives
olive oil
1 onion, cut up
1 cup white wine
1 cup chicken stock
2 tablespoons tomato paste
5 garlic cloves, minced
1 anchovy (don't skip this)
1 pinch of cayenne
1 teaspoon fresh thyme, minced
1 teaspoon fresh marjoram, minced
1 bay leaf
1 tbsp orange zest
kosher salt & pepper


For the Gremolata:
2 tablespoons orange zest
1 small bunch parsley, minced fine
1 small garlic clove, minced
1 tsp olive oil
pinch of sea salt

Make the gremolata by combining the ingredients in a small ramekin and set aside. You will use this to top the chicken with.

Season the chicken thighs w/ kosher salt & pepper on both sides.

Heat some olive oil in a large heavy skillet and cook the thighs for about 4 minutes on each side. Since they are skinless, I always find that they stick a little to the pan, just use a fish spatula to turn them. Remove chicken from pan and set aside.

In the same pan, heat the onions for 2 minutes, then throw in the garlic and anchovy and cook about 3 minutes on medium heat.

Add the cup of white wine and turn up the heat. Deglaze the pan, scraping up the brown bits and pieces of chicken left in the skillet, with a wooden spoon.

Now add the chicken stock, tomatoes, olives, bay leaf, tomato paste, 1 tbsp of orange zest, cayenne and thyme and bring to a boil.
Add the chicken pieces back in the skillet and place the lid on. Simmer this for 25 minutes.

The sauce should be reduced a bit, and thicker in consistency.

Spoon pieces of chicken into shallow bowls and ladle the sauce on top. Garnish with the gorgeous gremolata and serve with pieces of crusty bread.


Carpaccio of beef with gremolata

Gino’s stylish starter that looks very smart but is actually really simple.

“Carpaccio of beef is one of those dishes that every Italian serves on a Sunday. Although fillet beef is expensive, it is cut into thin slices so it goes along way, making you look more generous than you really are! This recipe is ideal to have as part of buffet-style lunch or as a starter.”
– Gino

– 500g piece of fillet beef
– 2 tablespoons of olive oil
– Salt and pepper to taste
– Large handful of rocket leaves to serve

– Large bunch of parsley
– 2 garlic cloves, peeled
– 1 tbsp salted capers, rinsed
– Juice of ½ lemon
– 4 tablespoons extra virgin olive oil

Heat a frying pan on a very high heat.

Season the beef on a plate with salt and pepper, then drizzle with the olive oil and rub it all over to coat it fully. Place in the hot pan and cook for 2 minutes on each side until golden brown all over, including the ends.

Set aside to rest for 10 minutes. The beef can then be served straight away, or refrigerated overnight.

To make the dressing, finely chop the parsley, garlic and capers (by hand or in a food processor). Transfer to a bowl, add the lemon juice and olive oil and season well with black pepper and a little salt. The mixture should have the texture of a wet pesto.

Cut the beef into thin slices, then place them flat on a large platter.

Dress the rocket leaves with a little extra virgin olive oil and place in a pile in the centre of the beef. Drizzle the dressing over the top, then serve.

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CARAMELISED CELERY, COURGETTE AND PUMPKIN SEEDS WITH MINT, MANCHEGO AND ROCKET

This salad is basically what it says on the tin. A delicious crunchy, munchy, salty salad with the bitter-astringent flavours from the rocket, the sweetness of the caramelised celery and the refreshing properties of mint to make a cooling dish that’s perfect for the summer. and this heatwave!

I started caramelising celery when creating new recipes for my book East by West. Slices of celery sautéed with jaggery and ghee in a hot pan made the most incredible sweet aniseed flavour which became the topping for my “Pitta” inspired salad (page 144), and is perfect in this dish too. Then the rest of the ingredients you just pile on, drizzle with extra virgin olive oil and a bit of lime and ta da! The warmth from the hot celery and the salt and acid from the lime starts to soften the raw veggies into something much easier to eat then tough raw salad. Get munching.

For more information about the Pitta balancing flavours of bitter, astringent and sweet, part of the “6 tastes of Ayurveda” read up on page 285 in East by West.

INGREDIENTS

2 medium courgettes, washed and dried
90g/1 bag rocket, washed and dried
4 sticks of celery, sliced
1 tbsp jaggery/maple syrup
100g manchego, grated (or 100g chopped olives)
Handful of fresh mint leaves, rough chopped (save the tips to decorate)
⅓ cup pumpkin seeds
Sea salt and freshly ground black pepper

Extra virgin olive oil and apple cider vinegar
1 lime

In a large frying pan, gently dry-toast the pumpkin seeds until golden and starting to pop, then set them aside.

In the same pan, add the ghee, jaggery/maple syrup and celery with a big pinch of salt and pepper and cook on a medium–high heat for 10-15 minutes, stirring occasionally, until coloured. Set aside.

Grate the courgettes into a large bowl. Add the chopped mint, rocket, manchego, olives and caramelised celery and careful toss to combine.

Spoon into serving plates, drizzle with olive oil and the juice of a lime and sprinkle with pumpkin seeds

East by West tip: Also delicious with pecorino (a parmesan-type sheep’s cheese) and parmesan. Or even a creamy freshly made cheese — just add a little more salt. To skip the dairy and make this vegan, swap the manchego with chopped olives.


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