Archive for the ‘Recipes’ Category

Oven-baked risotto carbonara

Monday, November 5th, 2007

Serves 2

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

Ingredients
8fl oz/225ml carnaroli rice
4½oz/125g cubetti pancetta or chopped bacon
1oz/25g butter
1 medium onion, peeled and finely chopped
1¼ pints/725ml chicken or vegetable stock
3oz/75g finely grated Pecorino Romano, plus some extra for sprinkling
1 large egg
2 large egg yolks
1 heaped tbsp crème fraîche
salt and freshly milled black pepper

You will also need a round ovenproof dish with a diameter of 9 inches (23 cm), 2 inches (5 cm) deep, placed in the oven when it’s pre-heated.
 

Method
Pre-heat the oven to gas mark 2, 300F (150C).

First of all, in a large, hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until it’s crisp and golden, then remove it to a plate. Next add the butter to the pan, then the onion, turn the heat down to gentle and let the onion soften in the butter for about 5 minutes. Meanwhile, heat the stock in a small saucepan. Then return the pancetta or bacon to the frying pan and, after that, stir in the rice and move it around until all the grains get a good coating of the buttery juices. Now add the hot stock to the rice, along with some salt and freshly milled black pepper. Let it all come up to a gentle simmer, then transfer the whole lot to the warmed dish, stir it once and then bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.

When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer for a further 15 minutes. Meanwhile, whisk the egg, egg yolks and crhme franche together, then remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed. Leave the risotto for about 2 minutes, by which time the eggs and crhme franche will have thickened – but no longer, as it will get too thick. Serve on warm plates with some more Pecorino Romano sprinkled over.

Baked Chinese rice with peas and ginger

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 tbsp peanut oil
500g/1lb 2oz Chinese cabbage, cut into 1 cm/½in thick slices
3cm/1in piece fresh ginger, peeled, cut into batons
sea salt
1 tbsp Chinese rice wine
220g/7¾oz short grain rice, rinsed
435ml/15fl oz cold water
130g/4½oz frozen baby peas, thawed
small handful fresh coriander leaves
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the oil in a large flameproof casserole. Add the cabbage and ginger and cook, stirring, for 1-2 minutes until the cabbage has just wilted.
3. Season with sea salt, add the Chinese rice wine and toss together.
4. Add the rice and toss to coat in the oil. Add the water, bring to the boil and then cover and transfer to the oven. Cook for 20 minutes.
5. Remove from the oven, stir through the peas, then cover again and set aside to steam for a further ten minutes.
6. To serve, fluff the rice with a fork or chopsticks and sprinkle with the coriander.

Sweet rice pudding

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
pinch cinnamon
30g/1oz butter
orange rind
1 vanilla pod, seeds only
enough hot water to cover ingredients by 3mm/⅛in
150g/5¼oz basmati rice
To serve
double cream
Method
1. Mix all the ingredients together.
2. Boil in a pan for five minutes.
3. Pour into a baking dish and bake in the oven for 8-10 minutes.
4. Turn out onto a tray and drizzle with cream to serve.

Baked Spanish risotto

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

This dish is inspired by the Spanish classic Paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it’s absolutely delicious and so easy!Ingredients
250g/9oz cherry tomatoes
1 red onion, finely chopped
2 garlic cloves, finely chopped
2 tbsp olive oil
300g/10oz risotto rice
4 chicken thigh fillets, halved
200g/7oz chorizo, thickly sliced
2 tsp chopped fresh rosemary
1 litre/1¾ pints hot chicken stock
pinch of saffron strands
8 large, raw prawns
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.
2. Stir in the rice, chicken, chorizo, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
3. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

Cheesy polenta with roasted shallots and wilted spinach

Monday, November 5th, 2007

Serves 1-2

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the roasted shallots
3 shallots, peeled and halved
2 tbsp olive oil
a few sprigs of thyme
salt and freshly ground black pepper
For the spinach
large handful of spinach
a little oil, for cooking
salt and freshly ground black pepper
pinch of grated nutmeg
For the polenta
570ml/1 pint salted water
200g/7oz polenta
1 garlic clove, crushed
85g/3oz cambozola cheese, grated
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. In an oven-proof pan, sauté the shallots in a little olive oil until browned.
3. Add the thyme, salt and pepper. Place the pan in the oven for another 3-5 minutes.
4. In another pan, wilt the spinach in a little oil and season with salt, pepper and nutmeg. Keep warm.
5. Bring the salted water to a boil. Stir in the polenta and crushed garlic.
6. Keep stirring until the polenta begins to thicken, then stir in the grated cheese.
7. Season with salt and pepper.
8. Serve the polenta warm with wilted spinach and roasted shallots.

Tabbouleh with herb oil

Monday, November 5th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
½ green pepper
drizzle of oil
85g/3oz bulgar wheat
handful of fresh herbs, chopped
1 lime, juice only
salt and freshly ground black pepper
For the herb oil
handful of basil leaves
4-6 tbsp olive oil
salt and freshly ground black pepper
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Place the pepper on a baking tray and drizzle with the oil. Roast in the oven for 10-15 minutes or until cooked.
3. Cook the bulgar wheat according to packet instructions. Mix in the fresh herbs, lime juice and seasoning to the bulgar wheat and stir well.
4. Remove the pepper half from the oven and spoon bulgar mixture into the pepper shell. Transfer to a serving plate.
5. For the herb oil, place the basil, olive oil and seasoning into a mini food processor and blend together until combined.
6. Drizzle the herb oil over the pepper to serve.

Indonesian fried rice

Monday, November 5th, 2007

Serves 4-6

Preparation time overnight

Cooking time 10 to 30 mins

Ingredients
2 tbsp groundnut (peanut) oil
2 tbsp coarsely chopped garlic
1 small onion, finely chopped
2 tsp finely chopped fresh ginger
400ml/14fl oz long-grain white rice
1 tsp sugar
2 tbsp vegetarian oyster sauce
1 tbsp chilli bean sauce
1 tbsp dark soy sauce
freshly ground black pepper
2 eggs
2 tsp sesame oil
1 tsp salt
To garnish
1 tbsp groundnut (peanut) oil
2 eggs
3 tbsp finely chopped spring onions
handful fresh coriander sprigs
Method
1. At least two hours in advance, or even the night before, steam-cook the rice. Allow it to cool by spreading it on a baking sheet. When it is cool, cover and refrigerate.
2. Combine the eggs with the sesame oil, half the salt and some freshly ground black pepper, then set aside.
3. Heat a wok or large frying-pan over a high heat. Add the oil and, when it is very hot and slightly smoking, add the garlic, onion, ginger, the remaining salt and some black pepper. Stir-fry for two minutes.
4. Add the rice and stir-fry for three minutes. Next, add the sugar, vegetarian oyster sauce, chilli bean sauce and soy sauce and stir-fry for two minutes.
5. Add the egg mixture and stir-fry for another minute. Turn on to a platter. Finally, make the garnish. Wipe the wok clean with kitchen paper and reheat it. When hot, add the oil.
6. When it is hot and slightly smoking, fry the eggs.
7. Using a slotted spoon, place the cooked eggs on top of the rice and sprinkle with the spring onions and coriander.
8. Serve at once.

Roasted butternut squash and sage risotto with pinenuts

Monday, November 5th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients
1 large butternut squash
2 garlic cloves, peeled
2 tbsp olive oil, plus extra for drizzling
about 15 sage leaves, chopped
flaked sea salt and freshly ground black pepper
3 large knobs of butter
1 large onion, chopped
400g/14oz arborio or other Italian risotto rice
2 glasses white wine
1 litre/1¾ pint hot chicken or vegetable stock
good handful of freshly grated parmesan cheese, plus extra to serve
75g/3oz pinenuts, to serve
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Cut the butternut squash into 6-8 wedges, remove the seeds and place in a roasting tray. Pound or chop the garlic and add a generous glug of olive oil, half the sage leaves, sea salt and pepper. Tip into the tray and rub over the butternut squash with your hands. Roast in the oven for 40-50 minutes until softened and becoming golden in colour.
3. Once the squash has cooked, cool slightly, then scrape the soft flesh away from the skin into a bowl. Lightly mash with a fork or potato masher until it is fairly chunky in texture. Scrape any sticky juices left in the roasting tray into the bowl and keep warm while making the risotto.
4. Heat the olive oil and a good knob of butter in a deep, heavy-based frying pan or saute pan. Gently fry the onion until softened. Add the rice and stir for about a minute until the grains are coated with the oil and butter. Pour in the wine and stir continuously until it has cooked into the rice. Add a good ladle of hot stock and the remaining sage and season well with salt and pepper. Turn the heat down so the stock is simmering gently. Keep adding ladles of stock as it cooks into the rice, stirring and moving the rice around in the pan. After about 15-20 minutes the rice should be soft but still have a bit of bite left in it. The texture of the risotto should be thick and creamy, but not too loose. Add extra stock if necessary. It may seem tedious standing and stirring but the end result will be worth it.
5. Remove the pan from the heat and gently stir the roasted butternut squash into the risotto with the parmesan, the remaining butter and seasoning to taste. Add any extra stock if the risotto seems particularly thick. Cover with a lid for a couple of minutes as this will give the risotto an even creamier texture.
6. During this time, place the pinenuts in a fairly hot frying pan and toss around until golden. Spoon the risotto into warmed bowls and scatter with the pinenuts and extra parmesan.

Tip:
For a smoky finish to the risotto, fry 6-8 slices of smoked streaky bacon cut into thin strips or 200g/7oz lardons until crispy and scatter over the risotto with the pinenuts.

Momma’s meat jambalaya

Monday, November 5th, 2007

Serves 4-6

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

The beauty of this dish is that you can substitute or add what ever you like. It’s a great way to use up what’s in your kitchen. This is a simple version of a well-loved dish.Ingredients
8 tbsp olive oil
1 onion, chopped
3 mixed peppers, chopped
2 tbsp garlic, crushed
4 links chorizo sausage, chopped
450g/1 lb chicken pieces, on or off the bone
2 Scotch Bonnet or other hot chilli peppers, 1 red, 1 yellow, chopped
500g/1 lb 1oz easy-cook American-style rice
1 tsp chilli powder
2 tbsp turmeric
2 tbsp Cajun spices
2 pints chicken stock or water
mixed vegetables, such as carrots, peas, green beans, sprouts, courgettes, chopped (frozen vegetables will suffice)
450g/1 lb king prawns or crayfish
salt and freshly ground black pepper
Method
1. Heat the olive oil in a large pan and add the onion, mixed peppers, garlic, chorizo and chicken pieces. Cook for about ten minutes.
2. Add the chilli peppers. These are very hot so be careful how many you add. When handling them, take care if you have any cuts as they will really hurt.
3. Add the rice and stir well. Add the chilli powder, turmeric and Cajun spices and mix in so the rice is well coated with the flavours.
4. Add the chicken stock or water and bring to a simmer.
5. Add the mixed vegetables and bring to the boil then turn the heat down to a simmer.
6. Once the rice has swollen and is part-cooked, add the prawns or crayfish.
7. Simmer for about 45 minutes to an hour. Taste for seasoning and add salt and freshly ground black pepper and more spices, depending on your personal taste.
8. Serve.

Leek and fontina risotto

Monday, November 5th, 2007

Makes 4

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour

Ingredients
300g carnaroli or arborio rice
3 leeks, caramelised
4 baby leeks
large pat butter, plus a little extra
50g/2oz parmesan
100g/3½oz fontina
1 glass white wine
pumpkin seed oil (optional)

For the Stock:
parsley stalks
1 carrot
2 leeks
1 potato
2 sticks celery
peppercorns
1 small onion
bay leaf
 

Method
1. First make your stock. The exact recipe depends on what is in a your cupboard. Don’t use too much potato, the stock needs to be very clear.
2. To make the risotto: cook the leeks in the butter, slowly until they are translucent. Remove the leeks and set aside.
3. Turn up the heat, add the rice and half a glass of white wine. Then add the warm stock, bit by bit, until the rice is almost cooked.
4. Add the rest of the wine and the reserved leeks. Keep the heat on until the rice has just a little chewiness. Add a small pat of butter and the cheese.
5. To serve: top with baby leeks which have been blanched and griddled. Serve with slug of pumpkin seed oil.