Potato Chip Gnocchi

These gnocchi use instant potato flakes in place of a baked potato, which means you can manipulate the flakes and moisture levels quite easily. I toasted the flakes in a hot oven until golden brown and smelling more than a little reminiscent of a bag of potato chips.

The sauce I served was a pretty simple broken sausage, thyme, shallots and some passata, dressed with a little cheese, parsley, sweet corn and radish slices.

60 g potato flakes (1 cup)
250 g boiling water (1 cup)
1 egg
6 g smoked salt
150 g flour (1 cup)

• Spread out the potato flakes on a sheet pan and bake at 180ºC for 5 minutes, they should be golden brown and will burn pretty quickly, so keep an eye on them.
• Transfer the flakes and salt to a bowl and pour on the boiling water, stir through and cover. Let it stand for 5–10 minutes.
• Mix the egg through.
• Add the flour and bring together into a ball of dough, do not overwork the dough.
• Wrap in cling-film and rest in the fridge for half an hour.

• Divide the dough into four, gently roll a portion of the dough into a log about the width of your thumb.
• Use a sharp knife and cut into 1cm slices.

• The dough pretty fragile and easily mashed, use either a fork or gnocchi board and roll it down the ridges. Place on a tray dusted with semolina flour. Repeat with the remaining dough.
• Poach in salted boiling water for a couple of minutes, they should float to the top when cooked. Toss through some sauce and devour.

Salad days

The new year is a great time to catch up on the healthy eating after the ever over indulgent Christmas period. Salads heavy with grains and sprouts seem to be my main go to when I feel I have delved too much into gluttony, filling, satisfying and healthy! My basic salad is pretty much the same and things get swapped in and out to customise as I feel like, poached chicken or paneer, rice; quinoa or wheat, you get the picture. At the base it’s usually vinaigrette, red onion, sprouts (home done puy and mung if I’ve thought ahead a couple of days), celery (always, I love it) leaves and all, parsley. And then it’s usually an addition of whatever I have handy in the fridge or garden, thyme flowers, shaved broccoli florets, radish, leftover roast chook.


There are things I tend to avoid in my grain salads mainly because they don’t last in the fridge and when I make a salad there’s always leftovers for lunch the next day. Green leaves, they don’t last in a dressing at all and quite frankly I usually have a metric ton of celery greens and parsley in there any way. Tomatoes, they turn to mush in the fridge and I’m not really a fan of them in any salad unless it’s a tomato based one. Eggs, unless it’s a perfectly soft boiled one sliced in half and placed on each serving.


Sprouts are a great way to get a bunch of flavour into a salad, and even better if you can prep them yourself. Get a jar and place in a third of a cup of seeds (mung, lentils, mustard), rinse with water and let soak for 4–8 hours. Drain and cover with a cloth or tea towel, keep out of direct sunlight. Rinse and drain daily. Sprouts should be good to eat in 2–3 days, once the sprout is the length of the seed.


Nuts and seeds are also add good texture and flavour, I’m a bit guilty of going crazy with pumpkin seeds, I can’t help myself. Try toasting some nuts and seeds in a dry pan with a bit of salt and chilli then giving it a bash in a mortar and pestle, or roughly blitz in blender. Adds a bit of crunch and spice scattered over the top.

Grains, the staple are so easy to cook once you have the hang of them, they all pretty much get cooked the same way just the timing is different. Bring 1 cup of grains and 3 cups of salted water up to the boil, cover and reduce heat to low. Rye and Wheat take about 30 minutes, Red and Black Rice about 18 minutes.


Dressings are pretty simple, a quick vinaigrette is my usually go to, 1 part acid, 2 parts oil, Dijon mustard and salt, pour all in a jar and shake. Cider vinegar is always on hand for this, but lemon juice, white wine vinegar are all good too. Tahini makes quite a nice eggless mayo, use the above quantity for the base dressing, perhaps a little less oil and add a little crushed garlic, add a good tablespoon of tahini and blitz with an immersion blender, goes well with some grilled paneer.

Christmas Pork

Well I hope everyone had a good break, I probably over did the sun, food and drink a bit too much, but then again that is what the holiday season is about. I got lazy with a brew and instead of bottling it I put it on top of a kilo or so of raspberries, a choice I would repeat.


I managed to secure a good 4.5 kg chunk of pork belly for the festive day, the plan was to roll it and rotisserie, but the BBQ could only take 3 kg length, so the smaller chunk went into a brine and then eventually into a slow oven to cook out chill and roast again on boxing day for a post festive dinner, excessive yes, but waste not want not.


The remaining 3 kg was massaged skin side with some kosher salt to remove impurities, the inside was smeared with crushed garlic, rosemary, thyme, lemon rind, salt, chilli. A brined pork fillet laid down the centre and the belly rolled around. the whole log tied together in a butcher's knot.


The small addition to the rotisserie was potatoes. So the spit was loaded and the flame set to medium and drip pans set and loaded with new potatoes placed right below the rolled pork and then the pork set and forget for 3 odd hours.


The exterior was golden brown, skin tooth crackling crunchy, and the interior was moist and fragrant, being constantly basted in the spiced herby melting fat as it rotated slowly.