Connect with us

Food And Nutrition

Mushroom and asparagus risotto

Published

on

Mary Berry’s quick risotto is full of flavour and very easy to make. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day.

Ingredients

  • 1 tbsp oil
  • 1 large brown onion, chopped
  • 1 large garlic clove, crushed
  • 275g/9¾oz risotto rice
  • 100ml/3½fl oz dry white wine
  • 150g/5½oz asparagus spears, stalks sliced into rounds and tips reserved
  • about 800ml/1⅓ pint hot chicken or vegetable stock
  • 350g/12oz mixed button and chestnut mushrooms, sliced
  • 75g/2⅓oz Parmesan, grated
  • 1 bunch chives, snipped
  • large knob of butter
  • salt and freshly ground black pepper

Method

  1. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat.

  2. Stir in the rice to coat the grains. Pour in the wine and boil for a few minutes until nearly evaporated. Toss in the sliced asparagus stalks and add the hot stock, a ladleful at a time, stirring over the high heat, until all the stock has been absorbed, and the rice is just tender. Make sure that each spoonful of stock is absorbed before adding the next. From when the first ladle of stock is added, it should take around 20 minutes to cook.

  3. Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened.

  4. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with a lid, then leave to stand for 2 minutes before serving.

READ ALSO  Pinto Beans and Rice and Sausage
Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food And Nutrition

Making A Grilled Salmon Burgers

Published

on

By

Use fresh sockeye salmon to make these delicious burgers. Cilantro, ginger, and sesame oil give them Asian flavor.

Serve the salmon burgers with a spicy chili mayonnaise or sweet chili mayonnaise (see directions, below). Cook the burgers on the grill, an electric grill, or in a grill pan on the stovetop.

READ ALSO  Sous Vide Meatballs
Continue Reading

Food And Nutrition

Butternut squash stew

Published

on

By

Butternut squash makes a lovely vegetarian stew when mixed with a few store cupboard ingredients. A great dinner for busy days where you want something cheap and healthy. If you add plant-based yoghurt, it’s also vegan.

Ingredients

  • 2 tbsp vegetable or sunflower oil
  • 1 onion, finely chopped
  • 1 medium butternut squash (about 750g/1lb 10oz), peeled, deseeded and cut into 2.5cm/1in pieces
  • 1 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 400g tin chopped tomatoes
  • 400g tin chickpeas, drained and rinsed
  • 300ml/½ pint boiling water
  • plain yoghurt (any variety), to serve (optional)

Method

  1. Heat the oil in a large saucepan and add the onion. Cook over a medium heat for 5 minutes until softened. Add the squash and cook over a high heat for 8–10 minutes until starting to colour on the edges. Add the salt, spices, chopped tomatoes and 200ml/7fl oz boiling water. Cover and cook over a low heat for 30 minutes until the squash is soft.

  2. Add the chickpeas with the remaining 200ml/7fl oz boiling water, cover and cook over a low heat for 20 minutes. Leave to rest for 5 minutes before serving. Serve with some yoghurt, if you like.

READ ALSO  Beef stroganoff
Continue Reading

Food And Nutrition

Fried chicken, ital vegetables and rundown sauce

Published

on

By

All the flavours of the Caribbean are here in this delicious celebration dish that is perfect for a summer dinner party or special occasion meal.

Serve with Andi’s sweet potato roti .

Ingredients

For the rundown sauce

  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 Scotch Bonnet, left whole
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2½ tsp ground allspice
  • 2 tsp coarsely ground black pepper
  • 2 tsp ground turmeric
  • 2 cinnamon sticks
  • 400ml tin coconut milk
  • 100g/3½oz coconut cream, grated
  • 6 cherry tomatoes
  • 200ml/7fl oz vegetable stock

For the fried chicken

  • 1 free-range egg
  • 50ml/2fl oz milk
  • 100g/3½oz plain flour
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground allspice
  • 2 chicken thighs, skin on, boneless and cut into 3 pieces each
  • 100g/3½oz breadcrumbs
  • vegetable oil, for frying
  • salt and freshly ground black pepper

For the ital vegetables

  • 3 tbsp vegetable oil
  • 2 large onions, cut into quarters
  • 1 red onion, cut into quarters
  • 2 large carrots, peeled, diced and par-boiled
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp ground turmeric
  • 125g/4½oz spinach, wilted and chopped
  • 125g/4½oz rainbow chard, wilted and chopped

For the mango pickle

  • 100ml/3½fl oz white vinegar
  • 100g/3½oz caster sugar
  • 6 black peppercorns, crushed
  • 1 mango, peeled and chopped
  • 1 long red chilli, finely sliced

To serve

  • 2 tbsp chopped fresh coriander
  • 4 spring onions, chopped
  • 2 tbsp chopped fresh flatleaf parsley
Continue Reading

Trending