Tag Archives: risotto

Roasted Butternut Squash and Miso Risotto

2 Jun

It was my birthday on Tuesday (I’m 38!). I had a bit of a boring morning, went to the hospital for a chest X-Ray (just a follow-up thing) then went food shopping in Mercadona (not exciting). It got better from then on though, I bought a new yellow dress (I’ve got a thing about yellow at the  moment) and then “The Washer Up” left work early so we could go out for a late dinner at our favourite Indian Restaurant (wearing the new yellow dress).

The Mumtaz Mahal in Coin is the restaurant that we love. We love the food (always delicious) and the staff (so polite & friendly) and we can take the dog and sit outside.  The food is stunning, none of that “one sauce fits all” type of Indian restaurant. Every dish has a unique flavour and is cooked to perfection.

We have been guilty, in the past, of always ordering the same things because they are so gorgeous (tarka dal, chana masala, vegetable balti, bombay aloo) but recently have decided to branch out and order something different every time we go.

My latest favourite is the Paneer Tikka. Paneer is an Indian cheese made in a similar way to ricotta which is then pressed to firm it up. The paneer is marinaded in the tikka sauce, threaded onto skewers with peppers & onions and then cooked until slightly charred. It comes out sizzling on a cast iron and wooden plate which all adds to the drama, I love it..

Please excuse the dodgy photo, I still haven’t worked out how to take pictures at night with this camera but you get the idea. And, before you say it, yes I did eat cheese, it was my birthday treat, I had a day off the detox (yay)!

They also do the most amazing bread called an Onion Kulcha which is a mixture between naan and pizza topped with onions, chilli and coriander. We have that every time without fail which means we don’t try any of the other breads but I just can’t not order it, it’s that good.

Oh and we always order far too much which means we get to take the leftovers away and eat (and photograph) them the next day….

Back to the recipe. I know that squash isn’t exactly seasonal here at the moment but I saw the bright orange in a sea of green and had to buy it. A lot of my readers are in the southern hemisphere (including my dad in South Africa) where it is  Autumn/Winter so I’ll use that as my excuse.

I usually make a squash and feta cheese risotto. I like the combination of the sweet squash and the sour salty feta. Making a vegan version was going to be challenge. I needed to get that same contrast in flavours without the cheese. Inspiration came from A Meandering Mango in Australia. She made a roasted squash soup with miso as she didn’t have any stock. Miso has that umami savouriness that I needed to off set the sweet squash.

Roasted Butternut Squash & Miso Risotto

serves 3, vegan, gluten-free

  • 1/2 butternut squash (about 700 gr) including seeds
  • 2 tbsp olive oil
  • 1/2 tsp chilli flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 200 gr brown wholegrain rice (or risotto rice)
  • a big splash of beer
  • 1- 1 1/2 litres veg stock
  • 1 heaped tbsp miso paste
  • fresh coriander leaves to garnish
  • lime wedges to serve (optional)

Preheat the oven to 180 C. Scrape the seeds out of the squash with a spoon, wash all the orange stringy bits off and dry the seeds. Place them in one layer on a piece of foil drizzle with a little olive oil, sprinkle with sea salt and roast in the preheated oven for 4 -5 minutes until golden. Keep an eye on them they burn quickly!

Remove the seeds from the oven and turn it up to 210 C. Cut the squash into 1 inch cubes (I didn’t peel it), put them on a baking tray lined with baking paper, drizzle with the olive oil, sprinkle over the chilli flakes and season with the salt & black pepper. Toss everything together with your hands so evenly coated and lay the squash out in one layer. Roast in the 210 C oven for 35 -40 minutes until well cooked, softened and slightly browned.

After about 20 minutes you can start making the risotto. Put the veg stock and miso paste in a saucepan over a low heat, stirring occasionally to dissolve the miso while you make the risotto. In a large pan heat the olive oil over a medium heat, add the onion, celery and a big pinch of salt and cook, stirring for about 5 minutes until the onion is soft but not browned. Stir in the garlic and cook for another minute.

Add the rice and stir to coat in the onions. When the rice is starting to turn translucent at the edges, add a good splosh of beer and cook until all the liquid disappears. Add a ladleful of the hot miso stock into the rice and stir or swirl the pan until all the liquid is absorbed. Add another ladleful of stock, stir or swirl until absorbed and continue like this until the rice is nearly cooked. About 20 minutes with risotto rice, wholegrain rice takes about 25 minutes and more stock.

Stir in most or all of the roasted squash (depending on the size of your squash) and cook for 5 more minutes until it has melted into the risotto. Taste for seasoning, add salt if necessary.

Serve topped with the roasted squash seeds, a few fresh coriander leaves and a wedge of lime to spritz over if you like.

This has a slightly unusual flavour for a risotto but it is really delicious. In fact I’ve come up with the perfect name for it, it’s a misotto. You should give it a go, it’s surprisingly good, whatever the season…

Things that made me smile today..

Wild Orchids…

So beautiful…

A definite “Moment of Gratitude”…

Enjoy!!

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Halloumi Tikka Kebab with Turmeric and Cardamon Risotto and Tamarind Syrup

3 Apr

I know I’ve got a slight Halloumi obsession but this recipe is awesome and I don’t use that word lightly. In fact I never use that word but never has it been a more fitting description. Okay, you get it – it’s really good.

It is yet another recipe adapted from Terre a Terre The Vegetarian Cookbook and so far, by far, the best. What they have done is taken the best-selling Indian restaurant dish “Chicken Tikka” and veggied it up the way they do and taken it to another level. The Halloumi cubes are marinated for 24 hours in the yoghurt and spices which gives the cheese a much softer texture and an amazing flavour.

The “risotto” is a new experience for me as well. I have made loads of risottos before but never with Indian spices and I have to admit that I was a little skeptical about it. I don’t generally like it when classics are mucked about with in the name of  “Fusion”. Usually because it is done with such a heavy hand and lack of knowledge. Namely a risotto with four cheese and soy sauce. Can you imagine anything more hideous? I didn’t order it, by the way, and I never went back to that restaurant again. I have my principles and the marriage of soy sauce and creamy cheese is not a marriage made in heaven, not in my mind anyway.

Having said all that, this risotto is stunning. Another superlative, I know, but it is worthy of the praise. The stock used to cook the risotto is flavoured with cardamom, turmeric (originally saffron but I don’t have any), coriander seeds, star anise, cloves and peppercorns. The risotto itself is made with onions, ginger, mustard seeds and chilli oil. The risotto is finished off with fresh coriander & mint , toasted flaked almonds and freshly grated parmesan. I know, parmesan after everything that I said, but it really works, trust me, these people know what they’re doing….

The whole thing is finished off with a drizzle of a sweet & sour tamarind glaze/syrup that brings the dish together beautifully. You could substitute a spoonful of your favourite chutney if you not up for making the glaze as well. The original dish has two more components, podi spiced tomatoes (I just skewered some cherry tomatoes in between my halloumi cubes) and a smoked almond custard (I toasted some flaked almonds to sprinkle over the top).  Three elements in one dish is enough for me..!

Remember the Halloumi is marinated for 24 hours so start this the night before.

Halloumi Tikka Kebabs, Turmeric & Cardamom Risotto and Tamarind Syrup

serves 3, vegetarian, adapted from Terre a Terre The Vegetarian Cookbook

For the Halloumi marinade

  • 1 pack Halloumi cheese 250 gr
  • 2 tsp olive oil
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garam masala
  • 1/3 tsp ground ginger
  • 1/3 tsp chilli powder
  • 1 clove garlic, minced
  • 1 tsp chopped mint
  • 60 ml plain/greek yoghurt
  • 25 ml water
  • 9 small cherry tomatoes

Rinse and dry the Halloumi and cut it in half through where it’s folded so you get two “rectangles” about the same size. Cut each of these into 6 cubes/chunks so you should have 12 cubes.  Heat the olive oil in a small saucepan over a medium heat, add all the ground spices and warm them through, stirring so as not to burn them. Put the toasted spices in a bowl with the yoghurt, garlic, mint and water and stir to combine well.  Add the Halloumi cubes to the spicy yoghurt and stir to make sure every piece is coated well. Cover with clingfilm and leave in the fridge to marinate for about 24 hours.

When ready to serve, thread 4 Halloumi cubes on to each skewer alternating with a cherry tomato. Sear the kebabs on all 4 sides until coloured in a hot dry pan. This should only take about 2 minutes.

For the Turmeric & Cardamom Stock

The original recipe makes the whole stock from scratch but I already had some of my homemade veg stock and added the spices to it.

  • 1 litre veg stock ( see above)
  • 1 clove garlic, peeled
  • a handful of coriander stalks
  • 3 cardamom pods, bashed/bruised to open slightly
  • 1/2 tsp coriander seeds, cracked
  • 1 star anise
  • 1 clove
  • 3 black peppercorns
  • 1/4 tsp turmeric/saffron strands
  • a squeeze of lemon juice
  • 2 curry leaves or bay leaves
  • water

Make this the day before if possible. Put the stock and the rest of the ingredients, except the water, in a saucepan and bring to the boil. Reduce the heat and simmer gently for about 30 minutes. Keep an eye on it so that it doesn’t reduce too much, add some water if necessary. Remove from the heat and leave to infuse. When ready to use it, strain through a fine sieve, put in a sauce pan, increase to 1 litre with water and heat gently.

For the Risotto

  • 1 litre Turmeric & Cardamom stock (see above)
  • 1/2 tsp mustard seeds
  • 1 tsp panch pooran (an Indian spice mix available from EastEnd Foods)
  • 1 tbsp olive oil
  • 1/2 tsp chilli oil or 1/4 tsp chilli powder added to the olive oil
  • 1 tbsp minced ginger
  • 100 gr, chopped onions (about 1/2)
  • 2oo gr brown shortgrain rice (you can use arborio which cooks quicker and will need less stock)
  • a knob of butter
  • 5o gr parmesan cheese, finely grated
  • salt & black pepper
  • 1 tbsp lime juice plus wedges for garnish
  • a handful of chopped coriander
  • a small handful of mint leaves, finely chopped
  • 50 gr flaked almonds, toasted in a dry pan

Bring the stock to the boil in a small saucepan then lower the heat to a simmer. In a large pan, over a medium heat, fry the mustard seeds and panch pooran in the oils until they start to pop then add in the onions, ginger and a big pinch of salt & black pepper. Cook gently until the onions have softened but not browned, about 5 minutes.  Turn up the heat slightly and add the rice , stirring to coat in the oil.

When rice starts to look translucent after a minute or so, turn down the heat to medium and add a ladleful of the hot stock, stirring or swirling the rice. When all the liquid has been absorbed add another ladle of stock, stir or swirl until that has been absorbed too. Keep adding ladles of stock and letting them be absorbed until the rice is tender, about 20 + minutes for the brown rice or 15 – 18 for the arborio. If you run out of stock use hot water.

Remove the pan from the heat and stir in the butter & parmesan. Taste for seasoning then cover with a lid and leave for  2 minutes. Stir in the lime juice, coriander & mint and serve immediately with the halloumi skewers, lime wedges and sprinkled with toasted flaked almonds. Serve with some chutney on the side or drizzle over some delicious tamarind syrup (below).

Tamarind Syrup/Glaze

makes about 150- 200 ml, vegan, vegetarian

  • 150 gr caster sugar
  • 70 ml sherry vinegar (or red wine vinegar)
  • 150 gr tamarind paste

Put the sugar and vinegar in a stainless steel pan and heat gently until the sugar dissolves. Bring to a simmer then add the tamarind paste and cook about 4 minutes until the mixture thickens. Pour into a sterilised jar, seal and cool. When cool store in the fridge. Drizzle over Halloumi kebabs or use as a dipping sauce. If it becomes to sticky to pour just heat it up slightly.

 Enjoy!!

Fennel and Orange Risotto with spring onion, goat’s ricotta and chilli

8 Mar

The fennel plant we are growing in a pot on our roof terrace is ready to harvest. Is ready the right word? I’m not sure.

Some of the spring onions are looking good too. Spring onions (cebolletas) in Spain are huge. They are completely different to the spring onions/scallions you get in the UK or US. So when I say use 1 spring onion it’s probably equivalent to 4 or 5 scallions.

I have been looking for suitable fennel recipes for a while now. Something to really showcase our first and only fennel. It had to be something special.  The classic Fennel & Orange Salad sounded lovely and fresh but it is raining here at the moment so I didn’t really feel like a salad. I wanted something warm and comforting. I came across a recipe for Orzotto with Sausage, Fennel & Rosemary on The Culinary Taste. Orzotto is a barley risotto. This was exactly the kind of thing I had been looking for. Minus the sausage, obviously. Rita said she was inspired by a Jamie Oliver recipe for Fennel Risotto so I asked her what other ingredients he had added. His recipe was for Fennel Risotto with Ricotta & Dried Chilli.

Jamie’s recipe used the zest & juice of a lemon as well. This got me thinking back to the classic fennel & orange salad combo and I decided (living in Andalucia) to use orange instead of lemon and our beautiful spring onions were the natural substitute for normal onions.

local cheese producer makes a goat’s ricotta (requeson in Spanish) which I had been wanting to try for a while. So, I had all the ingredients for the perfect, seasonal, locally produced, homegrown dish. Exciting!

Fennel & Orange Risotto with Spring Onion, Goat’s Ricotta & Chilli

Serves 4 vegetarian. Adapted from a Jamie Oliver recipe

  • 1 tbsp olive oil
  • 1 tbsp butter plus 1 tbsp for finishing
  • 1 fennel, finely chopped fronds reserved for garnish
  • 1 stick celery finely chopped
  • 1/2 tsp fennel seeds
  • 1 large Spanish spring onion or 4 or 5 small, chopped
  • 1 clove garlic, finely chopped
  • salt & black pepper
  • a splash of white wine/vermouth
  • about 300 gr risotto rice (I used brown)
  • about 1 litre of veg stock
  • about 1/4 tsp dried chilli flakes
  • 4 tbsp goats requeson (ricotta), normal ricotta or soft goat’s cheese
  • 1 orange, zested and juiced
  • about 50 gr grated parmesan

Put the veg stock in a small pan over a low heat. Heat the oil and 1 tbsp butter in a large pan over a medium heat and add the fennel seeds, spring onions, celery, and chopped fennel. Cook for a few minutes until softened and translucent then add in the garlic and cook for another minute. Add in the rice and stir to coat in the oil and butter. When the rice starts to turn translucent add in the wine and cook until it evaporates.

Add a ladle of the hot stock and season well with salt & black pepper. When all the liquid has been absorbed add another ladle of stock, stir or swirl the rice, wait for it to be absorbed and repeat until the rice is cooked. This should take about 18 minutes with white rice and longer with brown.

When the rice is cooked remove the pan from the heat, add the tbsp butter, parmesan, orange zest, half the orange juice and crumble over the ricotta. Stir, put the lid on and leave for 2 minutes.

Taste and add more orange juice if you think it needs it. Serve in warmed bowls garnished with a pinch of dried chilli flakes and the fennel fronds. Have a bowl of the ricotta and Parmesan on the table for people to help themselves to.

The flavour combination of the fennel and orange is really bright, slightly sweet & fresh. Together with the creaminess of the ricotta it is a deliciously rich dish, unusually reminiscent of a dessert in some ways. But don’t let that put you off. Serve it as a starter or lunch dish rather than a main course to people who appreciate different flavours and they will be left wanting more….

Mulligatawny Barley Risotto

30 Nov

Mulligatawny soup is one of those old-fashioned dishes that sounds quite exotic, but you don’t really know what it is.  Mulligatawny means “pepper broth” in Tamil. It became popular with the British stationed in India during colonial times and when they returned home they brought the recipe back home with them.

This Anglo-Indian curried soup has many variations using different vegetables & spices and it is often thickened with rice. Freshly ground toasted spices are used to give it a distinctive warming flavour and aroma.

A spicy soup is just the thing at this time of year when you come home from a very long walk. Today we walked all the way down into the Barranco Blanco valley. At the bottom of this beautiful valley they started to build another golf resort/hotel and then stopped when they didn’t get permission. So not only is it a blot on the landscape, it is also abandoned & unfinished.

This is the view from the top, yes we walked all the way down & then back up again! The lake is in the grounds of a beautiful house and you can see on the left the unfinished hotel/resort. It would almost be better for them to finish it rather than just leave it like that, but if its built illegally then no one will touch it and the money just isn’t here anymore.

This is another beautiful property we saw on the way back up. I think that might just be the garage…I’ll just live there if you don’t mind, great view!!

The rumour goes that this “Hidden Valley” is where Franco hid a lot of Hitler’s generals after the war. Might explain the enormous houses and this eerie looking watchtower…

Anyway back to the soup. The recipe I had added cooked rice to the soup at the end. I decided to throw in some barley to cook in the soup towards the end of cooking as I didn’t have any cooked rice and my dad always used to put barley in his soups when I was young. Maybe I went a bit mad with the barley because it turned out like a spicy barley risotto rather than a soup, but it was all the better for it. It has all the ribsticking goodness of a risotto but no stirring! The freshly ground spices really make a difference to the flavour of the dish, don’t miss this part out if you can help it…You can use whatever vegetables you have in your fridge, that’s what I did.

Mulligatawny Barley Risotto

adapted from a Delia Smith recipe

serves 4 vegetarian

  • 1 large onion, chopped
  • 1 medium courgette 1 cm diced
  • 1/2 cauliflower in florets
  • 1 medium potato, 1cm cubed (or some halved baby new potatoes)
  • 1 large tomato chopped
  • 25 gr butter
  • 1 tbsp olive oil
  • 1 large cardamom pod (seeds only)
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp dried chilli flakes
  • 1 & 1/2 tsp coriander seeds
  • 1 litre veg stock (or more if you want it soupy)
  • 125 gr barley
  • salt & black pepper
  • fresh coriander chopped

Melt the butter with the olive oil in a large pan then add the onions and cook over a medium heat until they are a golden brown colour (About 10 minutes). Now put the cardamom, cumin, fennel & coriander seeds in a small pan with the chilli flakes and dry fry them over a medium heat for about 2 or 3 minutes until they start to splutter & jump. Tip them into a mortar & pestle and crush them finely. (You can also crush them with the end of a rolling-pin in a small cup). Add the spices to the onions, stir to combine then add the vegetables. Season generously with salt & black pepper, cook for 1 minute then add the veg stock and the barley. Put the lid on and cook gently for about 20 minutes or until the vegetables are soft.

You can serve it like this with some fresh coriander stirred through or for a smoother, thicker consistency ladle out just under half of the soup into a large bowl and blend it carefully (hot soup!) until smooth. Add this puree back into the soup, stir in the coriander and reheat gently. Add more stock to thin it out if you want to. Taste for seasoning and serve in warmed bowls with Anglo crusty bread or Indian parathas.

This really is a delicious soup dish, just perfect for those cold winter nights when you are chilled to the bone and miserable. The comforting warmth of the barley mixed with the aromatic spices is a heavenly combination.

This is one of those old-fashioned recipes that should not be forgotten. If this is where the British love affair with Indian cuisine started then I, for one, am really grateful. I’m bringing Mulligatawny back, you should try it too….

Don’t forget to check out the fantastic November Round -Up of YBR (Your Best Recipe) hosted by Nancy at Spicie Foodie. Click on the badge below to see an amazing variety of delicious dishes with beautiful photos. A real feast for the senses…

Artichoke, Mushroom and Lemon Risotto

27 Nov

 

The artichokes growing where we walk the dog are looking pretty ready and they are a really good price in the market now so I bought a couple. I have never eaten artichoke before let alone cooked with one so I was a little nervous about preparing them- it looks complicated!

The artichoke globes are so pretty when you buy them like green & purple prehistoric looking flowers. It seems a real shame to pull all  the leaves off when you want to cook them.

This is how the artichokes start out but by the time you have cleaned them down to the hearts, you are not left with much. You can understand why they are expensive to buy in jars. If you want to know how to clean an artichoke look here.

I would definitely recommend buying more than two! I thought one each would be plenty for a risotto but you don’t get left with much so I added some mushrooms to bulk it out a bit. The artichokes get soaked in lemon water to stop them discolouring so I decided to follow that flavour through in the risotto as well. The combination of artichoke, mushroom & lemon worked really well, I added some fresh parsley too..

Artichoke, Mushroom & Lemon Risotto

Serves 2 Vegetarian

  • a knob of butter
  • 1 tbsp olive oil
  • at least 2 artichokes (4 would be better) you could use some from a jar of hearts.
  • a handful of mushrooms, sliced
  • 1 lemon 1/2 zested & then juiced
  • 1/2 red onion finely chopped
  • 1 clove garlic, chopped finely
  • 125 ml white wine or sherry
  • about 1 litre veg stock
  • 2 big handfuls of arborio rice (I used brown shortgrain)
  • salt & black pepper
  • a handful of fresh parsley chopped
  • about 100 gr manchego cheese (or parmesan) grated

When you have prepared your artichokes (see above) put them in a bowl of water with the juice of 1/2 a lemon. Heat the oil and butter in a large pan and cook the onion and garlic over a medium low heat for about 5 minutes until soft but not browned. Chop up your artichoke hearts, add them to the pan with the mushrooms and a spoonful of the stock and cook until the chokes are tender about 5-8 minutes, add a bit more stock if it dries up.

Turn the heat up, add the rice and lemon zest & stir to coat the rice. After a minute or so add the wine and leave it to absorb into the rice. Season with salt & pepper.

Meanwhile put the veg stock in a small pan and bring to the boil the turn it down to a simmer. Add a ladleful of the hot stock to the rice, stir or swirl until all the liquid has been absorbed. Continue adding the stock, a ladleful at a time, stirring until each ladle has been absorbed. About 18-20 minutes.

When the rice is just cooked turn off the heat, add the other 1/2 lemon juice, the chopped parsley and the grated cheese. Stir to combine, put the lid on and leave it for 2 minutes.

Taste for seasoning then serve in warmed bowls with extra cheese & parsley garnish

If you are lucky enough to have some, crumble over some Lancashire cheese, so delicious with it and the lemon really highlights the flavour of the artichokes. This was my first attempt cooking with artichokes and it won’t be my last but I will definitely buy more next time, or maybe a jar of hearts!!

We had some risotto left over as I always make too much. I like to do this , it means you can get creative for lunch with the leftovers. We had some lovely long green peppers in the fridge that were just crying out to be stuffed, I added a little chopped green chilli to the risotto for a little heat and piled the mix into the halved and deseeded peppers.

I crumbled over some Lancashire cheese but you can use whatever you have, Feta or Parmesan would be good. Then sprinkle with a few breadcrumbs, drizzle with olive oil and bake in a 200 degree oven for about 25 minutes until the peppers are collapsing slightly and the cheese & breadcrumbs are golden brown.

Serve garnished with lime wedges to squeeze over and some fresh coriander or parsley. The lime juice brings all the flavours back to life, enhances the green chilli and sends it down Mexico way… Enjoy!

 

Cauliflower, Parmesan and Rosemary Risotto with Spice Toasted Breadcrumbs

4 Nov

I don’t actually like cauliflower I think I had a disgusting cauliflower cheese once and that put me off for life. The Washer Up is always going on about how delicious it is so I thought I’d give it another chance but there is no way I’m doing cauliflower cheese..

I found a fabulous recipe for cauliflower risotto where the cauliflower melts into the dish so you don’t actually know it’s there. The flavour is amazing with the parmesan & rosemary really rustic, comforting, warm and delicious especially with the spice toasted breadcrumbs to give it that extra texture and heat. You really should have a go at this it is now my favourite risotto and, as I said, I hate(d) cauliflower!…

Cauliflower, Parmesan & Rosemary Risotto with Spice Toasted Breadcrumbs

Serves 4 Vegetarian

Adapted from Jamie’s Italy by Jamie Oliver

  • 1 medium head cauliflower
  • 1 slice of wholemeal rustic bread toasted
  • a pinch or 2 of dried chilli flakes
  • salt & black pepper
  • About 1.5 litres veg stock (You may need more if you are using brown rice)
  • about 4 tbsp butter
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 cloves garlic finely chopped
  • 400 gr arborio rice or I used brown shortgrain rice
  • 25oml white wine or vermouth
  • 1 tbsp finely chopped fresh rosemary
  • 120gr freshly grated parmesan plus extra for garnish
  • salt & black pepper
    Put the toasted bread in a food processor or alternatively chop finely with a knife, then add about 1 tbsp of the olive oil, the chilli flakes, salt & pepper, stir to combine and set aside.
    Bring the chicken stock to a simmer in a large saucepan. Meanwhile prepare the cauliflower by tearing off the green leaves and cutting out the stalk. Chop the stalk very finely and cut the florets into 1 inch pieces. Drop the florets in the simmering stock put the lid on and leave to boil away gently.
    In another large saucepan, heat about 2 tbsp butter & 1 tbsp olive oil over a medium heat then add the onion, garlic and chopped cauliflower stalk and cook for about 15 minutes until very tender. Add the rice, stirring to coat it with the oil for about a minute then add the wine and stir until it has been absorbed. Add a ladleful of the hot stock, the chopped rosemary and a good pinch of salt and stir until the liquid has been absorbed, then add another ladleful of stock. Continue adding the stock a ladleful at a time until the rice is half-cooked. By now the florets should be really soft ( if they are not take the rice off the heat for a bit). Start adding the florets to the rice with the stock, crushing them into the rice as you go. Continue until all the cauliflower has been added and the rice is cooked. This should take about 20 minutes depending on the rice. If you run out of stock before the rice is cooked add some boiling water. It should be a pourable consistency.
    When the rice is cooked turn off the heat, stir in the parmesan and some butter, cover with a lid and leave for 2 minutes. Taste for seasoning, add salt & pepper to taste. Serve immediately in warmed bowls topped with the crunchy breadcrumbs and extra parmesan.
    Enjoy and try to keep your dog from eating it!!

Rufus was licking his lips and so were we…

And Then The Rains Came ….

10 Oct

 

This is the other side to “Sunny Spain” unpredictable but just as beautiful, as the Spanish always say “It’s good for the oranges”.

Rufus & I got caught in a big rainstorm this morning. It definitely throws a different light on  everything. Very atmospheric and cleansing although the mascara running down my face was not a good look!

It’s at times like this when only risotto will do, it’s comforting, warming and also therapeutic with all that stirring, staring out of the window at the steely sky. I like to make risotto with shortgrain brown rice (it gives a really nutty flavour and great texture) & whatever I have in my fridge, which today is mushrooms, leeks & red onion. I also have a bottle of Marsala in the cupboard which will be fabulous with the mushrooms..

Leek & Mushroom Risotto with Marsala

Serves 2/3 (with leftovers) Vegetarian

  • 1 tbsp olive oil (basil oil if you have it see recipe)
  • about 150 – 200gr mushrooms sliced
  • 1/2 red onion chopped
  • 1 leek chopped
  • 2 clove garlic chopped
  • a squeeze of lemon juice
  • 4 or 5 handfuls of risotto rice (I use brown shortgrain, it takes a bit longer to cook)
  • a good glug of Marsala (or Madeira, or white wine)
  • 1 litre veg stock
  • 1 or 2 tbsp basil pesto (I used my basil & garlic pulp from the basil oil recipe)
  • salt & black pepper 
  • a handful of grated parmesan (plus extra shaved for garnish)
  1. Heat the oil in a large frying pan, add the onions & leeks and cook over a medium heat until translucent & softened.
  2. In the meantime put the veg stock in a small sauce pan over a low heat.
  3. Add the mushrooms & garlic to the onions and cook for 2 or 3 mins then add the lemon juice.
  4. Add the rice and stir to coat in oil and vegetables then add the Marsala, stir again.
  5. When the liquid has evaporated add a ladleful of warm veg stock to the rice, stir or shake the pan to combine.
  6. When the liquid has evaporated add another ladleful of veg stock and stir or shake the pan, continue like this until all the veg stock is incorporated or the rice is cooked,stirring frequently.
  7. It should take about 25 mins. (Longer if you use brown rice, you may have to put the lid on for the last 10 mins to soften the rice).
  8. When the rice is cooked & most of the liquid evaporated add a handful of grated parmesan, the basil pulp/pesto, black pepper & salt to taste .Stir to combine.
  9. Serve in warmed bowls with shaved parmesan

Making Risotto

    

    Leek & Mushroom Risotto with Marsala

    I think it was owning a restaurant for 9 years that has made me slightly obsessed with using leftovers. It can be the difference between making profit & not and also encourages creativity in the kitchen. I think most of the time the leftover recipes turn out to taste better than the main dish, which is when it’s really succesful.

    One such recipe is for Arancini (The Italian word for little oranges) which uses up leftover risotto by making it into balls, coating in breadcrumbs and frying them. In my recipe I stuff them with a cube of mozzarella, bake them in the oven (a little healthier) and serve them with a tomato sauce that is actually my leftover tomato & basil soup.

    Mushroom & Mozzarella Arancini with Tomato Sauce Recipe

  • leftover risotto (I had enough for 6 balls a bit bigger than golf balls)
  • 1/2 ball mozzarella cut into cubes
  • 1 egg
  • breadcrumbs
  • olive oil
  • tomato pasta sauce (I used my leftover tomato soup- see recipe)
  • shaved parmesan to garnish
  • 1. Make the cold risotto into little balls a bit bigger than golf balls, poke a piece of mozzarella into the centre and roll it into a ball again around the mozzarella.

    2. Have two small dishes ready, one with beaten egg and the other with breadcrumbs. Roll the balls one at a time first in the egg then in the breadcrumbs and put on a plate to chill in the fridge.

    3. Preheat the oven to 200 degrees, brush the Arancini with a little olive oil and place on an oiled baking sheet. Cook for about 20 mins until golden & crispy.

    4. Meanwhile heat up your tomato sauce adding a little basil pulp/pesto.

    5. To serve ladle the sauce into the bottom of your warmed serving dish & place the Arancini in the sauce, garnish with shaved parmesan.

    Enjoy!!

    Arancini in Tomato Sauce

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