Month: October 2016

PEA RISOTTO

Pea Risotto

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Risotto…difficulty rating is nearly zero! However it requires constant attention so, pour yourself a large vino and get your spoon ready for a lot of stirring!
Serves 4
50g Butter

2 Shallots, finely chopped

300g Fresh or Frozen Peas (If frozen, defrosted)

1.7l Vegetable or Chicken Stock

350g Risotto Rice

200ml White Wine

40g Parmesan Cheese, grated

Extra Virgin Olive Oil

Maldon Sea Salt and Pepper

Melt the butter in a pan and gently fry the finely chopped shallots.
Add 100g of the peas to a food processor along with a dash or two of stock, and purée.
At this point, add the rice and increase the heat a little and cook for one minute.
Pour in the wine and let it bubble until absorbed. Turn down the heat a little as you do not want it bubbling vigorously.
Add a ladle full of stock and stir really well until completely absorbed.
Keep ladling the stock one at a time and stirring until it is lovely and creamy and all the stock absorbed.
Now add the pea purée and the remaining peas, stir well.
Add the Parmesan and season.
Now add a little knob of butter and give it a good vigorous stir.
Leave to stand for a few mins, stir and serve in some shallow bowls topped with a few Parmesan shavings.
This can be eaten like this alone or if you have someone in your house that craves meat, a nice pan fried chicken breast would go beautifully with it!

#risotto #vegetarian #peas #lovefood #arestaurantinmykitchen

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Fabulous Fish Curry

Fabulous Fish Curry

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I didn’t really know what to call this as I did not want to niche it! This white fish curry would appeal to those watching what they eat (clean/healthy eaters) as much as those who just love a really tasty curry.
The key here is the wondrous paste, fresh and bursting with flavour!
Serves 2 (double up if you want and use for lunch the next day!!)
300g Cod Loin

25g Unsweetened Desiccated Coconut

2 Garlic Cloves, Chopped

1 Large Onion, peeled and chopped

1/4 tbsp Coriander Seeds, crushed in a pestle and mortar

1 tsp Turmeric

1 tsp Cumin powder

1 Fresh Red Chilli, finely Chopped

Fresh Red Chilli and Coriander leaves to serve
Serve with cooked brown rice.
Place the garlic, onion, Coriander seeds, Turmeric, Cumin and Chilli in a food processor and blend to a super fine, smooth paste.
Add the mixture to a heated frying pan. Cook for a couple of minutes.
Add around 225ml water and bring to the boil.
Add the fish and if necessary too up with a splash more water to ensure that the fish is covered.
Give it a bit of a stir and be very careful not to break up the fish.
Cook until fish is cooked through and serve with brown rice.
You could throw in some spinach or cauliflower..whatever you fancy towards the end of the cooking.
Enjoy your guilt free loveliness 😇