We’re going to prepare the green beans as a gnocchi base.
Green Bean Gnocchi
Cook the green beans in a pot of simmering water with coarse salt for 3 minutes, then place them in ice water to stop cooking.
Blend the beans with a little cooking water and 1 tablespoon of Leoube Premium Olive Oil until it becomes a sticky paste.
Add a little flour, stir with a wooden spoon and mix with your hands if necessary.
Add more flour if the pastry is still sticky. When the dough is no longer sticky, flatten it and then cut 1cm sticks so that you can roll them with your hands and give them a green bean shape.
Put them on a floured cloth and leave them to rest for 15 minutes.
While the pastry is resting, we will prepare the cherry tomatoes sauce.
Cut the cherry tomatoes into quarters and place them in a dish. Dice the spring onion and the basil into thin strips and add them to the cherry tomatoes.Season with 2 tablespoons of olive oil and some salt & pepper. Bring a pan of water to the boil, gently place your green bean gnocchi’s in the pan and wait for them to rise to the surface to make sure they are properly cooked.
Take a shallow soup bowl and carefully plate up your green bean gnocchi. Gently spoon your fresh tomato sauce over the top and to finish, slice 2/3 thick shavings of Parmesan cheese and place on top. Add a pinch of local salt and voila! Bon appetit !
Pair this fresh and springtime dish with a delicate and fruity rosé, such as our flagship wine Rosé de Léoube.
For 2 people / 40 min preparation time + 40 min cooking time – vegan ravioli recipe
1 Raw beetroot
1 Spring Onion
130g Skinless beans
4 tbsp Olive oil
20g Lemon juice
20 Coriander leaves
1 large tbsp Sweet & sour sauce
1 pinch of Salt
1 pinch of Pepper
To begin preheat your oven to 200°C, then heat some water in a pan with a tiny bit of olive oil or butter. Once the water boils, place the beans in the pan and cook for 10 minutes, once cooked place in cold water with ice cubes to stop the beans from overcooking.
Courgette purée dressing
cut half of the spring onions into small cubes, slice the courgette and put some olive oil in the pan. Once the olive oil is hot, turn down the heat to low setting and gently fry off the spring onions for 5 minutes, lightly season and then add in the courgette. Gently fry this mix for 10 minutes and to add in some flavour, place 5 coriander leaves and 15ml of the cooking water from the beans to the courgette mix and leave to simmer for a further 10 minutes. Once cooked give them a quick taste and add in any extra seasoning if necessary and leave to rest on the side.
To prepare the beetroot ravioli you will need to slice the beetroot as thinly as possible, try using a mandolin if you have one alternatively a sharp knife will do, try to make 20 slices, roughly 10 slices per person.
5) Cook the beetroot slices in a pan for 8 minutes. Once cooked place the pan in some cold water to stop the beetroot from overcooking and to cool before making the ravioli parcels.
Broad bean guacamole
first remove the skins from the beans and place in a blender along with some lemon juice, sweet and sour sauce, the rest of the coriander leaves, 1 tbsp of olive oil, some salt and pepper. Blend together to a smooth paste.
Thinly slice up the other half of the spring onions and place in a pan with a knob of butter or olive oil and caramelise.
Finally to create the ravioli; take a slice of the cooked beetroot, place 1 tbsp of the bean guacamole into the centre and place another slice of beetroot on top, and gently press down around the edges. Take care to carefully complete the remaining ravioli and simply plate up.
To finish, place the caramelised spring onions on top, add in the courgette purée dressing and sprinkle some chopped coriander leaves to garnish.
Enjoy this light vegetarian dish with an elegant fresh style of rosé wine, a good match for our Rosé de Léoube.
P.S. A fun trick to use up any leftover beetroot is to make some beetroot oven chips; simply put the remaining slices on some baking paper with some olive oil, salt and pepper and simply cook for 8 min at 200°C, once cooked allow them to cool – voila beetroot chips!
Tightly pack the main cavity with the stuffing. Cross the legs one on top of the other and tie together tightly with a string.
Place the thyme and rosemary beneath the skin of the neck cavity. Pat the skin dry and rub both the breast and thighs with the butter. Season well before generously pouring over the olive oil.
Place the prepared turkey in a baking tray with two cups of water. Roast in the oven for 3/12 hours, basting every 20 minutes as it cooks. Every oven is different so cooking times will vary – on average however, try to allow for 20 minutes per kg, plus an extra 90 minutes.
Remove the turkey from the oven and allow to rest for at least 30– 45 minutes before carving. Be sure to save the juices and reduce in a pan to form your gravy.
350g fresh cranberries
water to cover
3 cups of white sugar
1 vanilla pod
Place the cranberries in a pan and add just enough water to cover. Add the sugar and vanilla pod, stir together and place over a low heat for 15-20 minutes or until the berries just begin to burst. Remove from the heat and allow to cool.
Pour into a wide shallow bowl and serve alongside your turkey with a squash pie and a delicious glass of organic red wine Léoube Collector.