I'm Loving... Risotto

I admit it. I've been on somewhat of a risotto binge recently...
Until recently, I'd never really cooked the stuff but when shopping last month, I picked up a box of Arborio rice and figured I'd give it a go. And then another go. And then another because the first ideas were just so nice.

The wonderful thing about risottos is that you can put near enough anything you like into them and they're really very simple to make. Depending on your ingredients, they can be light or rich and work as either side dishes or as main courses in their own right. While my main picture is of a chicken variation, I've also had huge success with other ones as well. Below is my recipe for a basic Risotto 'Blanco' - do try making variations such as Mushroom risotto, Pea and Smoked Mackerel risotto or my Personal Trainer, Emma's favourite, Asparagus, Pea and Mint risotto - absolutely perfect for this time of year!


Risotto Blanco

1 cup Arborio Rice
1 Onion (chopped finely)
1 clove Garlic (minced)
2 cups Chicken (or Vegetable) Stock
1 heaped tbsp Parmesan
1 tbsp Butter
Salt & Pepper

1) In a saucepan, melt the butter and slowly saute the garlic and onion together until soft (but not brown). [If using meat or mushrooms, I add them now]. Add the rice and continue to fry gently for a couple of minutes.

2) Add the stock and bring to a gentle simmer. Cover the pan and stir every few minutes until the rice absorbs the liquid and it 'just' tender - it should still have a little 'bite' to it. (You may need to add more stock during cooking). [If using vegetables, I tend to add them towards the end of cooking so they aren't overdone].

3) Stir through the parmesan, salt and pepper to taste. The finished consistency should be tender grains that are almost creamy.

Feta, Potato and Onion Bread

I hadn't planned on posting this recipe, let alone making it, but when I was stuck yesterday on what to have for lunch, I came up with these absolutely delicious bread rolls and knew I'd have to share them. The recipe is largely based on Delia Smith's Goat's Cheese, Potato and Rosemary bread, but has been 'gluten-free-ised'. The bread has a much more Mediterranean feel in the feta and herbs; I also added a good spoonful of tomato puree to the dough. The best bit? I've got 2 more left over for lunch today and I might even make some French Onion Soup to go with them!




Feta, Potato and Onion Bread

175g Gluten Free Flour (rather than muck around with multiple flours, I'm more than happy with Doves Farm GF plain flour)
1 tsp Xanthan Gum
2 tsp Baking Powder
1/2 tsp Salt
1 Medium Potato (approx 175g)
1/4 Small Onion (chopped finely)
About 10 basil leaves (chopped finely)
1/2 tsp Thyme
1 tsp Wholegrain Mustard
80g Feta Cheese (cut into 1cm cubes)
1 Large Egg
3 tbsp Milk
1 tbsp Tomato Puree

Preheat oven to 190 Celcius

1) Sift the flour, xanthan gum, baking powder and salt into a mixing bowl.

2) Peel the potato and grate into the flour using a rough grater. Add the cheese, onion and herbs and stir to combine everything.

3) Mix together the egg, milk, tomato puree and mustard and pour into the flour mixture. Combine to form a rough, soft dough.

4) EITHER
- split into quarters, shape each quarter into slightly flattened balls, dust with flour and bake for approximately 20 minutes until golden.

OR
- Flatten the dough into a 6" round, dust with a little extra flour and bake for approximately 40 minutes until golden.


Serve warm - also good reheated in the oven the next day or frozen to keep for a later date!

Yuk Sung

You may recall that following my search for wheat-free Oyster Sauce, at the end of April I splashed out on a few bits and pices from an online Chinese superstore. One of the ideas I had in mind when making said purchases, was for Yuk Sung, a popular chinese appetiser of minced pork and vegetables wrapped in lettuce leaves. After a bit of poking around on the internet to look for adaptable recipes, I came up with the following recipe. We had it for dinner last week and this amount was enoughf or us both as a main course, so would comfortably serve 4 as a starter. Remember to spread a little Hoi Sin sauce on the lettuce leaves before wrapping for the ultimate in yumminess! It's one of those recipes that looks terrible ('like worms'), but tastes really, really good!

Yuk Sung

400g Minced Pork
1 Small Tin Bamboo Shoots (chopped finely)
1/2 Small Tin Water Chestnuts (chopped finely) - optional
3 Dried Chinese Mushrooms (softened in boiling water and chopped finely. Alternatively use Shi-take)
1 Piece Chinese Black Fungus (softened in boiling water and chopped finely) - optional
2 Cloves Garlic (chopped finely)
Approx 1" Fresh Root Ginger (chopped finely)
1 tbsp Oil
5 tbsp Soy Sauce
4 tbsp Oyster Sauce
2 tbsp Shaosing Wine
2 tsp Corn Flour
1 tsp Sugar
Salt & Pepper

1) Put the minced pork in a parge bowl and cover with boiling water. Allow to stand until the meat is cooked, drain and set to one side.

2) Fry the ginger and garlic in the oil for a minute before adding the minced pork.

3) Mix well and stir through all the finely chopped vegetables.

4) Add the soy sauce, oyster sauce, Shaosing, sugar, salt and pepper; stir well

5) Mix the cornflour in a little water and add to the meat, stiring well.


To Serve:
Approx 100g Thin Rice Noodles (uncooked)
- Heat approx 1cm depth oil in a large pan. When hot, add small bunches of the rice noodles - they will swell up and go white, puffy and very crispy - this is really fun to do! :-)

1 Iceberg Lettuce (leaves separated)
Hoi Sin sauce

- Break up the rice noodles into small 1cm pieces (they'll break apart easily in your hands). Place on a plate and top with the meat mixture.

- Spread a small amount of Hoi Sin sauce on a lettuce leaf, top with a spoonful of the rice noodles and meat, wrap up and enjoy!

Never Fear!

Despite having a slow couple of weeks, I do have a few recipes set up ready to be posted shortly!
Get ready for the Chinese appetiser, Yuk Sung; Chicken, Bacon and Spinach Risotto; and by very special request, my special Cranberry and Orange Scones.

Service will be resuming shortly ;-)