Jan 13

gnosh logoI’m all for an easy life, me. So although I do as much shopping as I can at farm shops and farmers markets and we always try and cook rather than open a ready meal, sometimes you just want to open a container and leave it at that.  Of course, that doesn’t mean I want to compromise on quality. I still want what’s in my container to be fresh and natural and not full of E’s, sugar and salt.

So I was interested to learn about G’NOSH.

G’NOSH is the brainchild of Charlotte Knight, a mother of two, and former marketing leader from the Banking & IT sector, who wanted to combine a life long passion for food and entertaining with her ambitions of becoming a foodie entrepreneur.

Formerly from New Zealand, Charlotte spotted an obvious gap in the UK market for fresh, natural flavours and seeking inspiration from the dips back “down under”, she saw the opportunity to create a distinctive brand for her gourmet dips. G’NOSH was born.

They sent along this recipe for me to try, and although I haven’t had the chance to make it yet  it does sound rather fine and so I thought I’d just go ahead and share it.  If any of you get the chance to try ot before I do then please let me know how it goes.

Soy Blackened Mackerel with a G'NOSH Smoky Black Bean Risotto

Soy Blackened Mackerel with a G’NOSH Smoky Black Bean Risotto

Soy Blackened Mackerel with a G’NOSH Smoky Black Bean risotto
The dish is made using a fusion of beautiful Asian flavourings and an abundance of healthy ingredients to kick start the New Year diet including the G’NOSH Sweet Black Bean Dip, which is not only protein rich and full of fibre but also provides a delicious smoky touch to the risotto. The dish also uses the oily fish mackerel, which is rich in omega-3 and is an excellent source of Vitamin D, and chilli to optimise your heart health and improve cholesterol levels.
Recipe type: Main Course
Cuisine: Asian fusion
Serves: 4
  • 4 fresh fillets of mackerel
  • 5tbsp soy sauce
  • 5tbsp sesame oil
  • 1 stalk of lemon grass, broken in two
  • 2 red chillies, finely shredded
  • 15g grated ginger
  • 1 bunch of spring onions, finely chopped
  • 2 limes
  • 1 big bunch of coriander (stalks and leaves)
  • 1 litre vegetable stock (for every 100g risotto rice)
  • 100g arborio risotto rice per person
  • 2 banana shallots, finely chopped
  • 1 cloves garlic, finely chopped
  • 1tsp grated ginger
  • 1 tbsp olive oil
  • 1 small glass of white wine
  • 1 pot of G’NOSH Sweet Black Bean Dip
  • 10g pickled ginger
  • 25g toasted sesame seeds
  1. Place the mackerel fillets in to a bowl or tray and add the soy sauce, sesame oil, broken lemon grass, one chilli, grated ginger, half of the chopped spring onions, juice of one of the limes and the coriander stalks
  2. Cover with cling film and leave in the fridge overnight to marinade
  3. To make the risotto, heat the vegetable stock in a saucepan
  4. In a separate saucepan, add the olive oil and gently fry the banana shallots, garlic and the ginger
  5. When the onions become translucent, add the risotto rice, and coat the grains in the oil
  6. Add the glass of white wine and reduce, stirring all the time. Once reduced, add a ladleful of stock and simmer, stirring again until all the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and ‘al dente’
  7. Remove the risotto from the heat and stir in the G’NOSH Sweet Black Bean Dip, keep warm
  8. Heat a frying pan and add a touch of oil. Remove the marinated mackerel fillets from the fridge and fry for about a minute on each side. The soy sauce will darken and crisp the mackerel
  9. Once cooked, remove the pan from the heat and break up the mackerel fillets into pieces, keep warm
  10. Spoon the G’NOSH Sweet Black Bean risotto onto a plate and top with the broken mackerel fillets
  11. Finish with the remaining chilli, some picked ginger, spring onions and coriander leaves.
  12. Sprinkle over the sesame seeds, drizzle with sesame oil and serve with a wedge of lime

The recipe is devised by award winning Chef, Pâtissier and Chocolatier, Waitrose Consultant and media personality – Will Torrent, who works closely with top celebrity chefs including Heston Blumenthal, Jamie Oliver and Jimmy Doherty.

Charlotte Knight was recently shortlisted for the 2012 Red Magazine’s Hot Women Awards start-up category, which celebrates women in the workplace.

G’NOSH Muhumarra Spicy Red Pepper Dip was recently shortlisted for ‘Best Vegan Product’ in the 2013 Cook Vegetarian Magazine Awards

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