I have to admit this forced lockdown in one place has made me feel comfortable. I am a person who micro manages time and usually I never have enough hours in the day. Our secluded new lifestyle in our lockdown house in Central Otago has certainly enforced us to be self contained and appreciate the quietness. Our views in this landscape change minute by minute and Autumn colours in the vineyard are becoming deeper by the day. The nets have been removed so I presume we will see activity as the harvest begins. Our driveway project has been a constant daily chore and we are on the penultimate day which is pretty exciting.
I always make our own Muesli and we are just out, so time to prepare another batch . I had been to the supermarket in Cromwell today after completing the four bays on the driveway. I don’t know about anyone else but, I find new supermarkets very frustrating and annoying when I can’t buy whats on my list like… good Parmesan Cheese or lamb mince or chicken frames to make more stock. I really want to buy ‘Redeem’ probiotic soda especially the Ginger flavour. (small problem I know in the big picture)
My Favourite Toasted Muesli
2 kg bag jumbo oats, 1 cup sunflower seeds, 1 cup pumpkin seeds, 1 cup flaked almonds, 1 cup linseeds, 4 tablespoons olive oil, 2 heaped tablespoons honey, 2 cups coconut chips, 200 gram pack cranberries (optional)
in a large deep roasting dish combine oats, sunflower seeds, pumpkin seeds, flaked almonds, linseeds, olive oil and honey. Mix together and bake at 160 Deg for 30 – 40 minutes. Toss regularly. In a separate dish toss the coconut chips for 10-15 minutes (watch them closely as they will burn easily). Mix through muesli along with cranberries. Cool before storing in jars.
I am always super excited making this Ragu. It has so many uses and can be made in bulk and stored in the freezer or even preserved in jars. I am tossing it through Gnocchi tonight but is can be used with : Pasta, base for your pizza, sauce with panfried chicken breast or meatballs or even used for soup – maybe by adding cream .
Tomato Ragu with Gnocchi
1 carrot, 2 small sticks of celery, i onion, 1 chilli, 3 tablespoons olive oil, 4 anchovies, 8 large tomatoes – blanched and chopped, 3 tablespoons tomato paste, 1/2 jar of tomato passata , 500 mls chicken stock. 1 tablespoon sugar , season with sea salt and freshly ground black pepper. 1/2 cup chopped parsley
Place the carrot, celery, onion and chilli in a food processor. Pulse until finely chopped. In a large frying pan heat the olive oil. Add the vegetable mixture and sauté until soft. Add the anchovies and heat until they melt away. Place the chopped fresh tomatoes, passata, chicken stock and sugar into the frying pan. (Replace fresh tomatoes and passata with 3 cans chopped tomatoes if you prefer) simmer gently for an hour or so until the sauce is thick . Season with salt and pepper and finely chopped fresh parsley.
I prepared and cooked the Gnocchi dough remaining from the previous night. Place in a baking dish and fold through half the tomato sauce (remember I am only serving two ) Cover gnocchi generously with grated parmesan cheese and bake at 180 deg until golden and crunchy .
Good Luck Everyone – Remember we are all doing so well
XXX Jude