Thursday, December 29, 2011
Butternut Squash and Prawns Risotto
Butternut Squash and Prawn Risotto
Serves 4
Ingredients:
2 T Olive oil or Veg oil
50 g butter
6 shallots, finely chopped
450 g butternut squash and cut into half an inch cubes
3 garlic cloves, crushed
1 litre fish or veg stock
250 g carnaroli rice
140 ml dry white wine
About 6 large cooked tiger prawns (peeled, deveined, and may leave it unsliced for presentation) 3 T chopped parsley
50-60 g freshly grated parmesan
S&P
Heat the oil and half the butter in a large, deep frying pan, add the shallots and sweat gently for about 3 min. Sweat the squash and the garlic and cook for about 5 min, until they start to soften.
In a separate pan, boil and simmer the stock.
Meanwhile, stir the rice into the squash. Keep stirring to make sure each grain is glistening with butter. Add the wine and cook for 2 minutes, until it has evaporated.
Add a ladleful of hot stock to the rice and cook over moderate heat, stirring, for 3-5 min until it has been absorbed.
Continue adding the stock a ladleful at a time, stirring constantly, until all or nearly all the stock has been used and the rice and squash are tender. This should take about 18-20 min from adding the first ladleful of stock. On the last ladle, add in the cooked prawns and check the seasoning.
When the risotto is done, remove from the heat and stir in the remaining butter, plus the parlsey and Parmesan cheese.
*The finished risotto should be quite fluffy and loose enough to form a wave, but not soupy. Cover and leave to rest for 1 min, then serve, with extra freshly ground black pepper.
Thursday, December 15, 2011
Wednesday, December 14, 2011
Tuesday, December 13, 2011
Thursday, December 8, 2011
Moroccan Chicken Tagine
Ingredients (Serves 4-6):
1 kg thighs (or thighs and drumsticks) of chicken
1 T ground coriander
1 T ground turmeric
1 T paprika
1 T harissa
5-60 ml olive oil
1 star anise
1 T umami or tomato puree
3 small onions, peeled and quartered
4-5 garlic cloves, crushed
5 tomatoes, quartered (optional)
½ tsp Toasted sesame seeds (optional)
About 12-18 dried apricots
12-18 dried dates, pitted
70 g sultanas
50 ml honey
S&P
In a bowl, toss the chicken in spices (coriander, turmeric, paprika), harissa, and olive oil. Make sure all of the lamb is coated in the spices. Marinade for at least 30 min.
Adding no more oil and over medium heat, put the chicken in a pan (or preferably in a cast iron casserole dish. The oil in the marinade will prevent the lamb from sticking. Add the onions, garlic, umami or tomato puree, and star anise.
Add about 500 ml of water, or just enough to barely cover the chicken. Season. Simmer for about 45 min or when the chicken is tender.
About 20 min to serve, stir in: honey, dried fruits, and sultanas.
About 5 min to serve, add in: tomatoes (if using) and nuts. Check the seasoning.
Just before serving, toss in sesame seeds (if using) and the fresh herbs. Check seasoning and drizzle with about a Tsbp of honey (optional).
Sunday, December 4, 2011
Moroccan Lamb Tagine
Ingredients (serves 4-6):
1 kg cubed pcs of leg or shoulder (cheaper) of lamb
1 T ground coriander
1 T ground turmeric
1 T paprika
1 T harissa
5-60 ml olive oil
1 star anise
1 T umami or tomato puree
3 small onions, peeled and quartered
4-5 garlic cloves, crushed
5 tomatoes, quartered (optional)
½ tsp Toasted sesame seeds (optional)
About 12-18 dried apricots
12-18 dried dates, pitted
70 g sultanas
50 ml honey
S&P
In a bowl, toss the lamb in spices (coriander, turmeric, paprika), harissa, and olive oil. Make sure all of the lamb is coated in the spices. Marinade for at least 30 min.
Adding no more oil and over medium heat, put the lamb in a pan (or preferably in a cast iron casserole dish. The oil in the marinade will prevent the lamb from sticking. Add the onions, garlic, umami or tomato puree, and star anise.
Add about 500 ml of water, or just enough to barely cover the lamb. Season. Simmer for at least 1 ½ hrs (up to 2 ½ hrs).
About 20 min to serve, stir in: honey, dried fruits, and sultanas.
About 5 min to serve, add in: tomatoes (if using) and nuts. Check the seasoning.
Just before serving, toss in sesame seeds (if using) and the fresh herbs. Check seasoning and drizzle with about a Tsbp of honey (optional).
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