{"id":14765,"date":"2020-10-07T17:03:10","date_gmt":"2020-10-07T16:03:10","guid":{"rendered":"https:\/\/www.gousto.co.uk\/blog\/?p=14765"},"modified":"2020-10-07T17:15:54","modified_gmt":"2020-10-07T16:15:54","slug":"professor-green-dna-dishes","status":"publish","type":"post","link":"https:\/\/www.gousto.co.uk\/blog\/professor-green-dna-dishes","title":{"rendered":"Professor Green’s DNA Dishes"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text]Professor Green is famous on stages all over the world, but when it came to his heritage, he couldn’t hark any further back than Hackney!<\/p>\n

His British roots run deep (you\u2019ll never talk him out of a traditional roast dinner!), but delving into his French and German family history with DNA Dishes<\/a> has inspired Professor Green to try continental recipes with a little more je ne sais quoi<\/em>.<\/p>\n

German-Style Meatballs In Creamy Caper Sauce With Rice<\/h2>\n

\"\"This comforting dish is inspired by the German classic, ‘K\u00f6nigsberger Klopse.’ You’ll cook tender meatballs in a creamy lemon and caper sauce, before serving with fluffy rice and crisp spring greens. Guten Appetit!<\/p>\n

Ingredients<\/b><\/p>\n

1 lemon<\/p>\n

1 brown onion<\/p>\n

?8ml soy sauce<\/p>\n

1 tbsp Dijon mustard<\/p>\n

30g capers<\/p>\n

40g Cornish clotted cream<\/p>\n

30g panko breadcrumbs<\/p>\n

5g parsley<\/p>\n

250g British beef mince<\/p>\n

120g shredded spring greens<\/p>\n

1 chicken stock cube<\/p>\n

130g basmati rice<\/p>\n

Step 1: <\/strong>Peel and grate the brown<\/b> onion<\/b><\/p>\n

Add the grated onion<\/b>, beef mince<\/b>, panko breadcrumbs<\/b>, Dijon mustard<\/b>, soy sauce<\/b> and a pinch of salt<\/b> and pepper<\/b> to a large bowl<\/p>\n

Massage thoroughly, with clean hands, until fully combined, then divide the mixture into 10 and roll into meatballs<\/b><\/p>\n

Tip: massage the meat longer for more tender meatballs!<\/p>\n

Step 2:<\/strong> Add the basmati rice and 300ml cold water to a pot with a lid and bring to the boil over a high heat<\/p>\n

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked<\/p>\n

Once cooked, remove from the heat and keep covered until serving?<\/p>\n

Step 3: <\/strong>Meanwhile, boil a kettle<\/p>\n

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a large knob of butter over a medium heat<\/p>\n

Once hot, add the meatballs to the pan and cook for 4 min, turning occasionally, until they are browned (they don’t need to be fully cooked through yet!)<\/p>\n

Meanwhile, dissolve the chicken stock cube in 200mlboiled water<\/p>\n

Step 4: <\/strong>Once browned, transfer the meatballs<\/b> to a plate<\/p>\n

Return the pan to a medium heat, add 1 tbsp flour<\/b> and stir until a sandy paste forms (if your pan is looking dry add a small knob of butter)<\/p>\n

Whisk the chicken<\/b> stock<\/b> into the flour<\/p>\n

Cook for 2-3 min or until it has thickened slightly<\/p>\n

Step 5: <\/strong>Once thickened, add the capers<\/b> and clotted cream<\/b> to the sauce<\/p>\n

Return the meatballs<\/b> to the pan<\/p>\n

Reduce the heat to medium-low and cook, covered, for 4-5 min further until the meatballs<\/b> are cooked through and the sauce has thickened to a gravy-like consistency<\/p>\n

Step 6: <\/strong>Meanwhile, re-boil a kettle<\/p>\n

Chop the parsley<\/b> leaves<\/b> roughly, discarding the stems<\/p>\n

Slice the lemon<\/b> into wedges<\/p>\n

Step 7: <\/strong>Remove the meatballs <\/b>and sauce<\/b> from the heat and add a generous squeeze of lemon juice<\/b> to the pan \u2013 these are your German meatballs<\/b><\/p>\n

Add the shredded spring greens<\/b> to a sieve and pour the kettle of boiled water<\/b> over them until they have wilted slightly<\/p>\n

Step 8:\u00a0\u00a0<\/strong>Serve the spring greens and basmati rice with the meatballs to the side<\/p>\n

Garnish with the chopped parsley and a lemon wedge<\/p>\n

Enjoy!<\/p>\n

Proven\u00e7al Fish, Black Olive Tapenade & Mash<\/h2>\n

\"\"This simple supper is full of distinctly French flavours. You’ll top tender baked fish with tangy homemade tapenade and a rich ‘piperade’ tomato sauce. Serve the baked fish over creamy mash. Bon app\u00e9tit!<\/p>\n

Ingredients<\/b><\/p>\n

1 red onion<\/p>\n

1 green pepper<\/p>\n

2 tomatoes<\/p>\n

2 garlic cloves<\/p>\n

60g pitted black olives<\/p>\n

2 x 100g basa fillets<\/p>\n

16g tomato paste<\/p>\n

3 white potatoes<\/p>\n

 <\/p>\n

Step 1: <\/strong>Preheat the oven to 200\u00b0C\/ 180\u00b0C (fan)\/ 400\u00b0F\/ Gas 6<\/p>\n

Boil a full kettle<\/p>\n

Deseed the green<\/b> pepper<\/b> (scrape the seeds and pith out with a teaspoon) and cut into bite-sized chunks<\/p>\n

Peel and finely dice the red onion<\/b> and chop the tomatoes<\/b> roughly<\/b><\/p>\n

Peel and chop (or grate) the garlic<\/b><\/p>\n

Step 2:<\/strong> Heat a large, wide-based pan (preferably non-stick, with a matching lid), with a generous drizzle of olive oil <\/b>over a medium heat<\/p>\n

Once hot, add the diced red onion<\/b> with a generous pinch of salt<\/b> and cook for 4 min or until soft<\/p>\n

Step 3:<\/strong> Meanwhile, peel and chop the potatoes<\/b> into rough, bite-sized pieces<\/p>\n

Add the chopped potatoes<\/b> to a pot of plenty of boiled water <\/b>with a pinch of salt<\/b> and bring to the boil over a high heat<\/p>\n

Once boiling, cook for 12-15 min or until fork tender<\/p>\n

Once done, drain and return to the pot to steam dry<\/p>\n

Step 4:<\/strong> While the potatoes are cooking, chop the pitted black<\/b> olives<\/b><\/p>\n

When the onion is soft, add the chopped green<\/b> pepper, chopped<\/b> tomatoes <\/b>and half<\/b> the garlic<\/b> and cook for 3-4 min<\/p>\n

Add the tomato paste<\/b>, a pinch of sugar<\/b>, a pinch of salt <\/b>and pepper <\/b>and 200ml boiled water<\/b> to the pan and cook, covered for 15 min or until reduced to a stew-like consistency \u2013 this is your piperade tomato sauce<\/b><\/p>\n

Step 5: <\/strong>Grind the chopped black olives<\/b>, remaining<\/b> chopped garlic<\/b> and a pinch of salt<\/b> in a pestle & mortar<\/b> to form a smooth paste (alternatively, use a food processor<\/b>)<\/p>\n

Add a generous drizzle of olive oil<\/b> and give it a good mix up \u2013 this is your black olive<\/b> tapenade<\/b><\/p>\n

Step 6: <\/strong>Line a baking tray with tin foil<\/b><\/p>\n

Place the basa fillets<\/b> on the tray<\/p>\n

Divide and spread the black olive<\/b> tapenade<\/b> over the fish<\/p>\n

Put the tray in the oven for 12-15 min or until the fish is cooked through \u2013 this is your tapenade baked fish<\/b><\/p>\n

Tip: Your fish is cooked when it turns opaque and flakes easily<\/p>\n

Step 7: <\/strong>Return the drained potatoes<\/b> to a low heat and add a splash of olive oil<\/b> and a knob of butter<\/b><\/p>\n

Season with salt<\/b> and pepper <\/b>and mash until smooth<\/p>\n

Step 8: <\/strong>Serve the tapenade<\/b> baked fish <\/b>over the mashed potatoes <\/b>with the piperade tomato sauce <\/b>to the side<\/p>\n

Enjoy!<\/p>\n

What is Gousto?<\/h2>\n

Dinner, but not as you know it. Our big red recipe boxes will help you whip up wholesome, impressive meals no matter your skill level, with all of the flavour and none of the fuss.<\/p>\n

From everyday favourites and ten minute meals, to global cuisines and healthy choices, you\u2019ll have over 50 recipes to choose from each week from our menu. We\u2019ll send you step-by-step recipes and all the fresh ingredients you need too.\u00a0Just pick what you fancy for dinner<\/a>, and leave the planning to us.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row][vc_column][vc_column_text]Professor Green is famous on stages all over the world, but when it came to his heritage, he couldn’t hark any further back than Hackney! His British roots run deep (you\u2019ll never talk him out of a traditional roast dinner!), but delving into his French and German family history with DNA Dishes has inspired Professor … <\/p>\n

Continue reading “Professor Green’s DNA Dishes”<\/span><\/a><\/p>\n","protected":false},"author":44,"featured_media":14775,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","footnotes":""},"categories":[890],"tags":[],"class_list":["post-14765","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dna-dishes"],"acf":[],"featured_image_src":"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2020\/10\/Pro-Green.png","author_info":{"display_name":"Mimi","author_link":"https:\/\/www.gousto.co.uk\/blog\/author\/mimi"},"yoast_head":"\nProfessor Green's DNA Dishes | Gousto Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gousto.co.uk\/blog\/professor-green-dna-dishes\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Professor Green's DNA Dishes\" \/>\n<meta property=\"og:description\" content=\"[vc_row][vc_column][vc_column_text]Professor Green is famous on stages all over the world, but when it came to his heritage, he couldn’t hark any further back than Hackney! His British roots run deep (you\u2019ll never talk him out of a traditional roast dinner!), but delving into his French and German family history with DNA Dishes has inspired Professor … Continue reading "Professor Green’s DNA Dishes"\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gousto.co.uk\/blog\/professor-green-dna-dishes\" \/>\n<meta property=\"og:site_name\" content=\"Gousto Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/goustocooking\" \/>\n<meta property=\"article:published_time\" content=\"2020-10-07T16:03:10+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-10-07T16:15:54+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gousto.gurucloud.co.uk\/wp-content\/uploads\/2020\/10\/Pro-Green.png\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"800\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" 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