BABY GEM RECIPES

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BRAISED BABY GEM WITH MINTED PEAS | DINNER RECIPES | WOMAN ...



Braised baby gem with minted peas | Dinner Recipes | Woman ... image

Who said that baby gems had to be reserved for salads alone? Braising them is a really delicious way to cook them, and it’s oh-so easy.

Provided by Samuel Goldsmith

Categories     Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield Serves: 4+

Number Of Ingredients 7

1tbsp olive oil
15g butter
2 echalion shallots, thinly sliced
2 baby gem lettuce, sliced in half lengthways
200ml vegetable stock
300g petit pois
small bunch of mint, chopped

Steps:

  • In a lidded sauté pan, heat the olive oil and butter on a medium heat and fry the shallots until soft.
  • Add the baby gem lettuce, face down and cook for a few mins to colour slightly. Gently turn them over – use a light touch as you don’t want them to break up.
  • Tip in the peas, stock and mint and cover with the lid. Cook for around 5-7 mins until the peas are cooked and the lettuce is tender. Serve immediately.

Nutrition Facts : Calories 132 Kcal, FatContent 7 g, SaturatedFatContent 3 g, CarbohydrateContent 9 g

BABY GEM SQUASH MAC 'N CHEESE RECIPE BY RUHANA EBRA…



Baby Gem Squash Mac 'n Cheese recipe by Ruhana Ebra… image

Baby Gem Squash Mac n Cheese

Provided by Ruhana Ebrahim

Total Time 60 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Number Of Ingredients 14

1 tray baby gem squash
½ tin creamstyle corn
1 cup frozen corn
125ml fresh cream
2 tablespoon maizena (corn flour)
1 tablespoon butter
Salt and pepper (to taste)
¼ teaspoon dhana Jeeru (Cumin) powder
1 teaspoon green chilli garlic paste
1 cup macaroni
1 ½ cups grated gouda cheese
3 Melrose cheese cubes
1 teaspoon Robertson's italian mixed herbs
dhania (coriander)

Steps:

  • 1. Slice gem squash in halves. (Cut in halves makes 24 pieces). 2. Steam on low heat in a little water until done. 3. Neatly scoop out the insides and add to a pot. 4. Add cream and use a stick blender puree it. 5. Boil macaroni in salted water till aldente. 6. Melt butter, add puree, corn, spices and chillies. 7. Mix maizena in little water and add to pot. 8. Mix well, bring to boil, then add melrose and 1/2 of gouda cheese, melt in. 9. Mix boiled macaroni in mixture, then spoon into gem squash shells. 10. Generously sprinkle over remainder gouda cheese and place in heated oven for few minutes. 11. Garnish with pinch of rough red chillies and dhania. Serve hot.

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