Truffle and parmesan risotto

This is not just any old risotto, this is a deliciously indulgent risotto making the best of Italian ingredients so it is perfect for a celebration. Truffles have become more accessible and can be bought in most good supermarkets or specialist food markets. Black truffles are cheaper than their highly prized white counterparts making them ideal for trying truffles for the first time. Truffles are wonderfully earthy and pungent and are best served when they are just warmed through to really bring out the flavours.

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Ingredients- serves 2
Knob of unsalted butter
1 garlic clove- crushed
1 shallot- finely chopped
200g risotto rice- I use carnaroli
60ml dry white wine
600ml hot vegetable stock
50g freshly grated parmesan
20-30g black truffle

1. Take a large pan that is suitable for cooking the risotto in. Heat the pan over a low heat and melt the butter. Gently cook the garlic and shallot until they are softened but not yet catching colour. Add in the rice and stir thoroughly to combine and so the butter coats the rice grains.

2. Pour in the white wine and simmer until reduced by half. Now for the stock! Add a little at a time and wait for the rice to absorb it before adding the next lot. Stir during this part of the process to give a creamy finish.

3. When the rice is cooked but remains al dente (soggy risotto rice is a definite no- no!), remove the pan from the heat. Take the truffle and grate half of if and thinly slice the rest. Stir in the parmesan, grated truffle and a little more butter; allow to the risotto to stand for a moment or two so the truffle warms and releases its flavour. Sometimes truffles come with some truffle juice, if it does then also add this in to boost the flavour even more. Serve immediately in warmed bowls and top the risotto with the sliced truffle.

Truffle and parmesan risotto- pure indulgence!

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Squash and blue cheese macaroni bake

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Before thoughts turn to Christmas food and festivities, there’s time for one more recipe to get you through once you’ve had enough roast potatoes and sprouts! This squash and blue cheese bake is simple and can be made in advance so it is perfect for a casual dinner as well as if you’re entertaining. I have used coquina squash for this which makes a change to the usual butternut squash. Coquina squash is slightly more sweet and the flesh is soft and tender which lends itself perfectly for roasting. To offset the sweetness I have used a creamy blue cheese and some salty pancetta to give the dish a lift. I served this in individual dishes but you can make a larger one if you prefer.

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Ingredients- serves 4
1 coquina squash
2 garlic cloves
1 tbsp olive oil
30g plain flour
30g unsalted butter
150ml double cream
150ml milk
200g blue cheese such as dolcelatte or gorgonzola
250g macaroni
50g cheddar
50g parmesan
4 slices of pancetta

1. Get going by preheating the oven to 180c/ 160 fan ready for roasting the squash. Use a sturdy sharp knife and halve the squash lengthways. Scoop out the seeds, drizzle with the olive oil and place one garlic clove in each of the hollows. Roast for around 50 minutes or until tender. When the squash is ready, use a spoon to scoop out the flesh and place in a bowl. Squeeze out the roasted garlic and add to the bowl with the squash. Use the back of a fork to mash it down until smooth and set aside whilst you make the base for the sauce.

2. Bring a large pan of water to the boil and cook the pasta until al dente as per the packet instructions; drain well and set aside.

3. Use a medium sized saucepan and add the flour and butter. Heat gently so the butter melts and combines with the flour to make a roux. Gradually pour in the milk and cream, stirring all the while so no lumps form. Increase the heat a touch and keep stirring until the sauce thickens. Remove the pan from the heat and add the blue cheese as well as most of the cheddar and parmesan (reserving some for the topping).

4. Take a frying pan and heat on a medium- high heat. Place the slices of pancetta in the pan and cook until crisp. Roughly chop the pancetta and add to the sauce. Add the roasted squash flesh to the sauce and stir well to combine. Stir the sauce through the cooked macaroni and place in an ovenproof dish or individual dishes. Top with the remaining cheese. Bake for half an hour or until golden and bubbling. Serve with a simple side salad.

Squash and blue cheese macaroni bakes- a twist on a well loved classic!

 

 

Sea bream with fennel, onion and pancetta

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Sea bream is one of my favourite fish so there’s nothing better than pairing with other fresh ingredients to bring out the flavour of it. This recipe does not require a huge amount of ingredients so it is simple to achieve when you want something delicious but without the faff! For ease I have cooked the dish in the oven to make sure the fennel is well roasted which brings out the sweetness however it could also be made on the hob top if you prefer.

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Ingredients- serves 2
2 sea bream fillets
Glug of oil
200g new potatoes- thinly sliced
1 white onion- finely sliced
1 fennel bulb- finely sliced
3 slices of pancetta
Juice of half a lemon

1. Preheat the oven to 180c/ 160 fan. Take an ovenproof wide bottomed pan and heat the oil in the pan in the oven. Season the potato slices add to the pan and roast in the oven until turning golden and tender; this may take a little while so take your time and check them from time to time. Reserve the fennel tops and set aside.

2. Add in the onion and fennel slices continue to cook until both are softened. Roughly chop the pancetta and add to the pan; cooking until crisp. Take a frying pan, add another small amount of oil and heat to medium- high; season the sea bream fillets and fry skin side down for a couple of minutes until the skin is crisp. Remove from the pan and place on top of the potato, onion and fennel. Cook for around 10 minutes until cooked through. Take the reserved fennel tops and scatter. Squeeze the lemon juice over before serving.

Sea bream with fennel, onion and pancetta- make the most of fresh ingredients with this simple supper!

 

 

Honey duck with vegetable pilaf

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Pilaf is a spiced rice based dish that is common across the world and can be packed with a whole range of ingredients, from vegetables to meat to fruits and everything in between. I have used a vegetable pilaf here to pair with the richness of the duck which is glazed with honey and pomegranate molasses. Pomegranate molasses gives a sour edge so you have different layers of flavour running throughout the dish to give a balance.

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Ingredients- serves 2
For the duck

1/2 tsp pomegranate molasses
1 tbsp runny honey
1 tsp vegetable oil
2 duck legs

For the pilaf
Glug of vegetable oil
1 red onion- finely chopped
1 garlic clove- crushed
150g long grain rice
1/2 aubergine- finely chopped
1 carrot- finely chopped
400ml hot vegetable stock
1 tbsp each of ground cumin and ground coriander
Handful of fresh coriander and parsley

1. Get started by seasoning the duck legs with salt. Combine the molasses, honey and oil and brush onto the duck legs so they are well coated; set aside. Preheat the oven to 180c/ 160 fan ready for the duck later on.

2. Heat the oil for the pilaf in a wide pan and bring it up to a medium heat. Add the chopped onion and garlic; cook until softening. Next up goes the aubergine and carrot and, again, cook until softening. Sprinkle over the spices and stir well to combine.

3. Pop the duck legs on a wire rack and cook for around 35-40 minutes until the juices run clear. The time may need to be adjusted depending on the size of the legs.

4. Meanwhile, add the rice to the pan and add the stock little by little as it is absorbed a bit like you do when you cook a risotto. Continue to do this until the rice is cooked and tender. `Check the levels of spicing as you go and adjust to taste.

5. When the duck is ready, rest it for a while to help the juices reabsorb which makes sure the meat is really tender. Finish off the pilaf with the freshly chopped herbs and serve.

Honey duck with vegetable pilaf- spice up your life!