Saturday, September 27, 2008

Risotto Alla Milanese


This classic Italian risotto is always served with the hearty beef stew, Osso Buco, but also makes a delicious first course or light supper dish in its own right. Recipe serves 3-4.

Ingredients:

About 5 cups of beef or chicken stock
Good pinch of saffron strands
3 ounces (90 g) butter
1 onion, finely chopped
1 1/2 cups risotto rice
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Bring the stock to the boil, then reduce to a low simmer. Pour a little stock into a small bowl. Add the saffron strands and leave to infuse.
2. Melt 2 ounces (60 g) of the butter in a large saucepan until foaming. Add the onion and cook gently for about 3 minutes, stirring frequently, until softened but not browned.
3. Add the rice. Stir until the grains start to swell and burst, then add a few spoonfuls of the stock, with the saffron liquid and salt and pepper to taste. Stir over a low heat until the stock has been absorbed. Add the remaining stock, a few spoonfuls at a time, allowing the rice to absorb all the liquid before adding more, and stirring constantly. After 20-25 minutes, the rice should be just tender and the risotto golden yellow, moist and creamy.
4. Gently stir in about two-thirds of the grated Parmesan cheese and the remaining butter. Heat through until the butter has melted, then taste for seasoning. Transfer the risotto to a warmed serving bowl or platter and serve hot, with the remaining grated Parmesan cheese served separately.

Dark Gingerbread Cake


A moist dark cake, made with ground ginger, fresh ginger and glace ginger. It is best made the day before eating and is perfect served with coffee. Recipe serves 16-20.

Ingredients:

2 eggs
1/2 cup vegetable or light olive oil
1/2 cup plus 2 teaspoons (135 ml) treacle
1/4 cup molasses
3/4 cup firmly packed brown sugar
3 tablespoons bourbon or rum
1 tablespoon grated fresh ginger
2 ounces (50 g) glace ginger, chopped
1 3/4 cups all-purpose (plain) flour
2 ounces (60 g) rye flour
2 tablespoons cocoa
3/4 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
6 1/2 ounces (200 g) fresh dates, pitted
3/4 teaspoon bicarbonate of soda
Icing sugar, for dusting

Method:

1. Combine eggs, oil, treacle, molasses, sugar, bourbon and grated and glace ginger in a bowl and mix well. Sift together flours, cocoa, baking powder and spices and stir into egg mixture until well combined. (The mixture will be very thick.) Combine dates and 1 3/4 cups water in a saucepan, bring to the boil and stir in soda. Remove from heat, gently stir date mixture into cake batter and mix well.
2. Pour mixture into a greased and floured round 10 inch (24 cm) cake tin and bake in center of oven at 350 degrees F (180 degrees C) for 50-55 minutes, or until cooked when tested with a skewer. Stand 10 minutes before turning out on a wire rack to cool.
3. Wrap cake in plastic wrap and stand for 1 day before eating to allow flavors to develop. Mask cake partly with paper strips, dust with icing sugar and serve with thick cream, if desired.

Note: Keeps in an airtight container for up to 2 weeks.

Lemon, Chili and Ginger Glaze

For a quick meal with a difference, place a piece of fish in aluminum foil, spoon over some glaze, dot with butter, enclose foil and bake, grill or barbecue.

Ingredients:

2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons wholegrain mustard
2 tablespoons ginger marmalade
1 teaspoon minced chili
2 tablespoons finely chopped fresh coriander

Method:

1. Place oil, lemon juice, mustard, marmalade, chili and coriander in a bowl and mix to combine.
2. Brush glaze over meat, chicken or fish and grill, barbecue, pan cook or bake.

Barbecued Corn


Any herb combination can be substituted for the sage and basil in this recipe. Serves 6.

Ingredients:

6 cobs of corn
5 ounces (150 g) butter, softened
1 bunch of fresh sage
1 bunch of fresh basil

Method:

1. Peel back husks, leaving attached at the base, and remove silk. Immerse corn with husks in water for 15 minutes. (This will aid in a steaming process when cooking and prevent the kernels from becoming charred.)
2. Drain corn and spread butter over the corn kernels. Stick sprigs of herbs around cobs against the butter and pull back husk to encase the cob in its original position.
3. Wrap each cob in an oiled 12 inch (30 cm) square piece of foil. Place on grill over medium heat and cook for 30 minutes, turning occasionally. Remove foil and serve immediately, allowing guests to peel away the charred outer husks.

Chicken Stock

I have given storage options at the end of this recipe because chicken stock is so useful to have on hand. I use it in many other recipes because it is superior to stock cubes or packet stocks. Recipe makes 4 cups.

Ingredients:

2 medium onions, peeled
1 large carrot
2 sticks celery
1 x 3 pound (1.5 kg) boiling fowl
8 peppercorns
2 bay leaves
Sprig of fresh or 1/4 teaspoon dried thyme
5 sprigs parsley
6 cups water
Salt to taste

Method:

1. Wash and roughly chop the vegetables.
2. Place all the ingredients in a large saucepan.
3. Over medium heat, slowly bring mixture to the boil. Skim off any scum that rises to the surface. Reduce heat, cover saucepan, and simmer gently for 3 hours.
4. Strain the stock through a sieve. Reserve the meat for another dish. Discard skin, bones and vegetables.
5. Chill in refrigerator overnight and then skim off any congealed fat. Use in recipes requiring chicken stock or reheat and serve in cups as a nutritious hot beverage.

To store stock: Keep in a sealed container in refrigerator. Clarified stock will keep for a week or two if re-boiled every few days. Freeze in an ice cube tray. Store cubes in a freezer bag for convenience.

Apricot Glaze

For a quick, easy and delicious meal, try this glaze brushed over ham steaks or chicken fillets.

Ingredients:

1/2 cup apricot jam, warmed
3 tablespoons teriyaki sauce
1 clove garlic, crushed
1/2 teaspoon ground mixed spice
1 tablespoon cider vinegar

Method:

1. Place jam, teriyaki sauce, garlic, mixed spice and vinegar in a bowl and mix to combine.
2. Brush glaze over meat, chicken or fish and grill, barbecue, pan cook or bake.