dicky & debbie.com

I have always hankered for a mortar and pestle.  I mean a big man sized pounding machine of a mortar and pestle. Something for the making of laksa paste, curry pastes and of course the classic pesto.

While scouring the intertubes for a really good laksa paste recipe I came across this link to a book which sounds really good.

It is the height of summer here in New Zealand and this warm salad recipe sounds just devine.

Ingredients
1 clove garlic
1 tablespoon plus 1/2 teaspoon coarse salt
4 tablespoons coarsely chopped unsalted dry-roasted almonds
1 cup lightly packed fresh basil leaves, stemmed
1/2 cup grated Parmesan cheese
1/4 extra virgin olive oil
400 grams boiling potatoes, peeled and cut into 2cm cubes
400 grams thin beans trimmed and cut into 2cm lengths
1 large ripe tomato cut into thin wedges for garnish

Method

Place the garlic, 1/2 teaspoon of salt and  2 tablespoons of the almonds in a large mortar.  Pound with a pestle to a smooth paste.  Gradually add the basil leaves while pounding, add ing more only after each batch has been reduced to a paste.  About 2 to 3 minutes.

When all of the basil leaves are a paste, gradually add the cheeses, stirring with the pestle to blend them with the basil paste.  Then drizzle in the olive oil with one hand while stirring and pounding with the pestle in the other hand until the mixture is smooth.  Set aside.

Bring a large pot of salted water to the boil and add the potatoes.  Boil for about 10 minutes before adding the beans and boiling for another 6 to 8 minutes until both the beans and potatoe are tender. Drain in a colander. 

Place the beans and potatoes in a serving bowl and spoon the pesto on top, folding together gently with a rubber spatula.

Sprinkle with the remaining almonds.  Garnish with the tomatoes and serve warm or at room temperature.

http://www.andrewsmcmeel.com/thingscookslove/mortar-pestle-recipes.html

Frying the meatballs

Gnocchi is one of the original fast foods.  Fast food as long as it is cooked and frozen.   From there is is one a few minutes until it is ready to go.

Ingredients

1 qty of gnocchi, frozen
1 qty pomodoro sauce
12 large basil leaves, torn
1/4 medium onion, coarsly chopped
1/8 teaspoon salt
1/8 teaspoon pepper
100 mls extra virgin olive oil
125 grams lamb mince per person
5 grams finely grapted Parmesan cheese per person

Method

For the meatballs:

In a bowl, place the mince and top with the parmesan.  Combine by han then roll into large marble sized balls.  Fry a couple of minutes per side and remove from the heat.  Reserve but keep warm.

To assemble:

Bring 5-6 litres of heavily salted water to the boil.  Add the frozen gnocchi a handfulat a time and remove with a slotted spoon to a frypan over a medium heat and fry for a couple of minutes until lightly browned. Reserve