Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

19 August 2020

Asparagus risotto

 I've been making risottos for many years, ever since enjoying a seafood risotto in a charming restaurant over looking a harbour in Sicily. However, lockdown gave me ample time to experiment with new flavours, and so I turned my attention to asparagus.

I wanted the rice to take on a green colour, so after researching countless recipes online, I opted for blanching trimmed and chopped stems, then plunging then into an ice bath to maintain the bright green colour. Next, I blended them into a purée to add towards the end of cooking the rice. The water from the blanching I used to make the chicken broth the rice is cooked in. The tips I cooked until just tender and threw them on top once the risotto was done.  The dish in the picture also included bacon pieces.

I usually use olive oil to soften the onions but this time I used butter, which together with adding the parmesan at the end, produced a wonderful creamy texture.

I'm confident that I can now add this to my repertoire, along with versions made with red wine and beetroot, cherry tomatoes and basil, mushrooms, and the seafood staple.

23 November 2009

Just a little bit of cheese

Ever wondered what to do with that little bit of hard cheese (Cheddar, Cheshire etc) that is left over and has got a little bit too hard for the cheese board?

This is a little trick that I learnt from a lovely lady in Brazil, and I never throw away any little pieces of leftover cheese again - in fact, I make sure I always have some left over!

Crack a large egg into a little olive oil in a non-stick frying pan and then bash the yolk to make sure it breaks. Grate the little piece of cheese over the egg - there is no such thing as too much, but keep it on the egg - don't spill over into the pan.

Wait until the underside of the egg has hardened and the cheese has started to melt on the top, then with a spatula flip over the egg. Continue to fry until the cheese has formed a nice crispy crust - you can lift the edge of the egg to check.

Now lift out the egg and place on a serving plate cheese-side up and serve with sausages and bacon for breakfast or with salad for a snack any time of the day.