chicken stock Archives

Christmas recipes

Mozzarella, poached leek, fennel and citrus salad

15 minutes

Christmas recipes

Spatchcock bacon-and-Brussels sprout confetti turkey with gravy

1¾ hours

Chicken recipes

Chicken-and-mushroom ragù pie

30 minutes

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Chickpea recipes

Cheat’s feijoada with pork shoulder

3 hours

Chicken recipes

Nico Panagio’s Thai chicken potjie

1 hour

Brinjal recipes

Baked brinjal-and-tomato polenta

1 hour

Risotto recipes

Baked mussel risotto

50 minutes

Basil gnudi with borlotti beans

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus 30 minutes’ chilling time

Cooking Time 25 minutes

Ingredients

300 g spinach, blanched and chopped
30 g basil, finely chopped
250 g ricotta
65 g pecorino Romano, finely grated
40 g flour
2 free-range eggs
1 lemon, zested
sea salt and freshly ground black pepper, to taste
2 tomatoes, roughly chopped
1 x 326 g can Woolworths borlotti beans, drained and rinsed
2 cups Woolworths organic liquid chicken stock

Method

Mix the spinach, basil, ricotta, pecorino and flour.

Add the eggs and lemon zest and season to taste.

Roll the mixture into balls about 8 cm in size, place on a baking tray and chill for 30 minutes.

Simmer the tomatoes, beans and stock for 10 minutes, then add the gnudi and cook for a further 15 minutes.

Cook's note: These soft ricotta dumplings are glorious in a tomato-based sauce, with a grating
of pecorino Romano, basil and lemon zest.

Gnudi vs gnocchi?
Gnocchi are made with a mix of potato and flour, while gnudi are a potato-free zone. The spuds are replaced with ricotta, which also makes gnudi a little lighter than gnocchi – and, good news if you’ve ever ruined a batch of gnocchi, easier to get right!

Serve with basil oil.

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Easy beef stew

Air-fryer buttermilk chicken breasts

Turkey-and-bean chilli with avocado salsa

Fennel gravy

Mozzarella, poached leek, fennel and citrus salad

Make-ahead gravy

Spatchcock bacon-and-Brussels sprout confetti turkey with gravy

Chicken-and-mushroom ragù pie

Cheat’s feijoada with pork shoulder

Nico Panagio’s Thai chicken potjie

Baked brinjal-and-tomato polenta

Baked mussel risotto

Lemon-braised pork neck with gremolata

Basil gnudi with borlotti beans

Basil gnudi with borlotti beans

Ingredients

Method