The Sunday COOK

Whether served as a canapés or as a decadent starter, this classic is a winner!

(Pre-heat oven at 200 degrees Celsius)

Ingredients:
1 dozen fresh oysters
2 cloves of garlic
2 tablespoons of plain flour
2.5 cups of whole milk
1 tablespoon of butter
1 tsp cayenne pepper
2 tsp dried mustard powder
1 tsp smoked paprika
1 pinch of grated nutmeg
1 cup of grated Parmesan
1 cup of grated Gruyère
Small bunch of fresh flat leaf parsley, finely chopped
Cup of bread crumbs
Salt and black pepper

Method:
After chucking your oysters and laying them on a baking tray (keep them stable by laying them on a bed of coarse salt or slightly crumpled aluminium foil)
Melt the butter till bubbling
Add flour and mix until it creates a paste. Reduce heat to a low heat. Gradually pour in the milk while whisking. Followed by the cheeses and all spices and parsley and garlic. Continue whisking and allow to cook for a further 2 minutes.
Spoon onto each individual oyster.
Sprinkle breadcrumbs over each.
Add a sprinkling of paprika, salt and pepper
Bake in the oven for 10-15 minutes at 190 degrees Celsius, or until bubbling and the tops are golden.
Serve with lemon wedges and hot sauce.
Perfect with your favourite bottle of bubbles and to say “see y’a later to 2021!”

Spicy gnocchi with Italian sausage.

Ingredients & Method:
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For the gnocchi:
2 large floury potatoes, boiled till cooked through.
2 cups of all purpose flour
1 egg
Salt & pepper
M: mash the potatoes, add egg, gradually add flour and season. Combine thoroughly, whilst gradually adding the flour. Continue mixing then kneading until the dough springs to the touch, is smooth and no longer sticks to the board. Roll out the dough onto a floured surface. 1 cm thick. Slice strips 1.5 cm wide. Then slice into 2cmx1cm pieces. Between the palm of your hands, roll into an oblong shaped piece. Then using the back of a fork, run the fork gently to create little indentations.

For the sauce:
1 red onion, finely sliced
1/2 cup smoked pancetta
1 cup of flat leaf parsley
1 cup of fresh basil
2 sprigs of fresh rosemary
4 plump cloves of garlic
1 red chilli
(All herbs, chilli and garlic, finely chopped)
6 small Italian sausages, removed from their casings.
1 red pepper, diced
1 courgette diced
1 chicken stock cube
2 cups of white wine or water
1 stock cube
1/2 tablespoon smoked paprika
1/2 tablespoon dried Italian herb mix
Salt and pepper
1 tablespoon light olive oil
M: in a heavy pan, sauté the onions with the pancetta. Followed by the sausage until browned. Then add vegetables and 3/4 of the herbs/chilli/garlic mix. Continue sautéing for 5 minutes, add the stock cube and water. Allow to simmer and reduce gently for 15-20 minutes on medium heat.
Meanwhile, bring a heavy saucepan filled with water to boil. Drop the gnocchi and stir to keep them from sticking to one another. Boil until they float to the surface. Strain and transfer to the sauce and allow to continue cooking for a further 5 minutes. Add the remaining herbs, toss well then Serve with freshly grated Parmesan and freshly cracked black pepper. Enjoy!