Indian Inspired Chickpea Curry

This mouth watering curry is guaranteed to satisfy a healthy appetite.  In our family we can never say no to a good curry and this vegetarian and vegan friendly dish boasts wonderful spices, Indian flavours and only a few ingredients.  This humble dish is filling, delicious and easy to prepare. Curry Paste 1 teaspoon Garam… Continue reading Indian Inspired Chickpea Curry

Risotto Milanese Style (Risotto Alla Milanese)

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Risotto Milanese accompanies Ossobuco beautifully.  I am pairing these two dishes together as they are a match made in heaven.  Some delicious comfort food during the week or weekend can be pleasurable. Home cooked, hearty food to warm the soul inside and out.

Ingredients
1 onion (finely chopped)
40 grams butter (unsalted)
400 grams Arborio Rice
1 glass dry white wine
1.5 litres vegetable stock (hot)
1 sachet saffron (10 grams)
6 tablespoons Parmesan cheese
4 tablespoons olive oil

Preparation Time:    15 minutes
Cooking Time:    30 minutes + 2 minutes resting time
Serves:    4 people

  1. Heat the vegetable stock in a pot large enough and when it comes to a simmer turn off the heat.  Add the saffron threads to the stock and allow to infuse for a few minutes until the stock becomes a orange in colour.
  2. Heat the oil in a pan, add the onion and saute until the onion has softened.
  3. Add the rice and cook for a few minutes stirring.
  4. Add the wine into the rice.
  5. Gradually start adding the stock and continue stirring until the stock evaporates into the rice.  Add more stock and continue to stir the rice until it has absorbed more stock. Continue this process until all the stock has been used and the rice has released its starches, has a creamy consistency and is al dente.  The al dente rice is still firm in the centre of the grain while the rest is soft and the rice has released all its starches into the dish.
  6. Towards the end stir in the butter and then add the Parmesan cheese. Continue to stir until thoroughly melted and combined with the risotto.  Allow to stand for a few minutes and you are ready to serve.

Cook’s Tips

To cook a good risotto, you must always stir the rice throughout the whole cooking process.  The stock must be hot or simmering whilst being added to the rice.  You do not want the rice to stick to the bottom of the pan and burn.  The temperature must be on medium to high for the risotto to bubble away in the pot with the stock.  The final result is a creamy consistency and the rice a little al dente.

Enjoy!

 

Winter Greens

A dish of winter greens can only be described as splendid.  A healthy selection of fresh crispy leaves, blanched and lightly tossed in olive oil, garlic and seasoning will evoke lovely flavours, textures, colours from these home grown beauties picked from my garden. In late Autumn I planted Swiss Chard (Silver beet), Kale and Tatsoi.… Continue reading Winter Greens

Roasted Carrots, Parsnip & Butter Beans (Cumin Dressing)

Roasted vegetables are wonderful to serve for large groups or for a family.  They are very easy to prepare, all you need to do is wash them, pat dry them, coat with olive oil, place on a tray and into the oven. Check on them every once in a while whilst they are cooking to… Continue reading Roasted Carrots, Parsnip & Butter Beans (Cumin Dressing)