Monday, September 29, 2008

Pumpkin and Apple Risotto

Pumpkin and other winter squash are very popular in Italy and appear in many classic Italian recipes. If pumpkins are out of season, use butternut or onion squash - the flavors will be slightly different, but they both work well. Recipe serves 3-4.

Ingredients:

8 ounces (250 g) butternut squash or pumpkin flesh
1 cooking apple
1/2 cup water
1 ounce (30 g) butter
1 1/2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 cups risotto rice
3/4 cup fruity white wine
3 3/4-4 cups simmering vegetable stock
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper

Method:

1. Cut the squash into small pieces. Peel, core and roughly chop the apple. Place in a pan and pour in the water. Bring to the boil, then simmer for about 15-20 minutes until the squash is very tender. Drain, return the squash mixture to the pan and add half the butter. Mash the mixture roughly with a fork to break up any large pieces, but leave the mixture chunky.
2. Heat the oil and remaining butter in a pan and fry the onion and garlic until the onion is soft. Tip in the rice. Cook, stirring constantly, over a medium heat for 2 minutes until it is coated in oil and the grains are slightly translucent.
3. Add the wine and stir into the rice. When all the liquid has been absorbed, begin to add the stock a cupful at a time, making sure each addition has been absorbed before adding the next. This should take about 20 minutes.
4. When roughly two cupfuls of stock are left, add the squash and apple mixture together with another addition of stock. Continue to cook, stirring well and adding the rest of the stock, until the risotto is very creamy. Stir in the Parmesan cheese, adjust the seasoning and serve immediately.

Apple Petal Tart


Stylishly presented, this tart has a double helping of cooked apples. Recipe serves 8.

Ingredients:

2 cups all-purpose (plain) flour
4 ounces (125 g) unsalted butter, chilled and diced
1/2 cup caster sugar
1 egg, beaten
Filling and Decoration:
6 large red apples (about 2 pound/1 kg)
1/2 cup sugar-free apple juice
Juice of 1 lemon
4 teaspoons caster sugar
4 teaspoons apricot jam, warmed

Method:

1. Put the flour and butter into a food processor and mix until the mixture resembles fine breadcrumbs, about 1 minute. Add the sugar; mix for a few seconds. Add the egg and 4 teaspoons chilled water and mix until a dough forms which leaves the sides of the bowl. Compress the dough together with clean cold hands; shape into a disc; wrap in greaseproof paper and chill for 20 minutes.
2. Meanwhile, peel, core and chop 4 of the apples and put in a pan with the apple juice. Cover and stew, stirring occasionally, for 20 minutes or until the fruit softens. Preheat oven to 400 degrees F (200 degrees C).
3. Roll out the dough on a lightly floured surface to fit a 9 inch (23 cm) round pie dish. Decorate edge and prick base.
4. Line the pastry case with non-stick baking paper and a layer of baking beans. Bake for 15 minutes. Remove paper and beans.
5. Spread the cooked apple in the pastry case. Core the remaining apples and cut in half downwards, but do not peel. Thinly slice the apple halves and toss in lemon juice. Starting at the edge, arrange the slices in overlapping circles. Sprinkle with caster sugar.
6. Return to the oven and bake for a further 20 minutes. Brush with the jam and cool slightly before serving.

Tip: If you do not have a food processor, make the pastry by rubbing the butter into the flour with the fingertips, then mix in the sugar, egg and water with a round-bladed knife.

Fried Fish with Mango and Ginger Salsa

Fish has an affinity with the sharpness of fresh fruit, which is why it is often served with lemon. In this recipe, mango provides the tangy flavor. Look for a mango that is slightly under-ripe or it will be a little sweet. You can also substitute other fruit in this salsa, such as plums. Serves 2.

Ingredients:

2 tablespoons corn flour
Salt and pepper
2 pieces white fish (haddock, hake, cod)
3 tablespoons olive oil
1/2 small mango
1/2 spring onion
1 teaspoon grated fresh ginger
1 dessertspoon chopped fresh coriander
1 dessertspoon lemon juice (optional)

Method:

1. Place the corn flour on a plate and season it with salt and pepper.
2. Wash the fish and dry lightly with kitchen paper. Toss the fish in the corn flour until coated on both sides.
3. Fry the fish gently in 1 tablespoon of olive oil for approximately 5 minutes on each side until just just cooked. The length of time required will depend on the thickness of the fish.
4. Dice the mango flesh and the spring onion as finely as you can. Mix these with the grated ginger, chopped coriander, lemon juice and 2 tablespoons of olive oil.
5. Season the salsa to taste with salt and pepper and serve with the fish.

Fragrant Baked Pears


A warming dessert for a cold winters' night. Recipe serves 6.

Ingredients:

3 firm ripe pears, peeled
4 cinnamon sticks
2 whole cloves
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 tablespoons unsalted butter, cut into cubes
3/4 cup dark rum or orange juice
4 tablespoons brown sugar

Method:

1. Halve the pears lengthwise and remove the cores. Place them cut side down on a board and cut each half crosswise into 5 or 6 even slices, being careful to retain the shape of the pear.
2. Place the pears into a buttered baking dish and fan the slices out a little.
3. Put the cinnamon sticks and cloves into the dish and sprinkle each pear with the sugar, cinnamon and nutmeg.
4. Dot the pears with the butter and bake for 20-25 minutes at 350 degrees F (180 degrees C).
5. Remove the pears from the oven, pour over the rum or orange juice and return to the oven for 5 minutes.
6. Serve warm with cream.

Layered Ham and Cheese Bake

To complete this tasty meal, accompany the bake with a stir-fry of vegetables such as snow peas, sliced onions, sliced carrots, pepper strips and celery sticks. Recipe serves 4.

Ingredients:

4 eggs
2/3 cup milk
8 slices wholemeal bread, cut into quarters
4 ounces (125 g) leg ham, chopped
4 tablespoons finely chopped red pepper
6 spring onions, chopped
1 cup grated tasty cheese

Method:

1. Place eggs and milk in a mixing bowl and whisk until combined. Brush bread with egg mixture. Combine ham, red pepper and spring onions.
2. Place 4 slices of bread into a lightly greased ovenproof dish, top with half the ham mixture and sprinkle with half the cheese. Repeat layers with remaining ingredients. Pour over any remaining egg mixture and bake at 400 degrees F (200 degrees C) for 30 minutes or until firm and top is golden brown.

Chinese Fried Rice


This dish, a variation on Special Fried Rice, is more elaborate than the more familiar egg fried rice, and is almost a meal in itself. Recipe serves 4.

Ingredients:

2 ounces (60 g) cooked ham
2 ounces (60 g) cooked prawns, peeled
3 eggs
1 teaspoon salt
2 spring onions, finely chopped
4 tablespoons vegetable oil
1 cup green peas, thawed if frozen
1 tablespoon light soy sauce
1 tablespoon Chinese rice wine or dry sherry
4 cups cooked white long grain rice

Method:

1. Dice the cooked ham finely. Pat the cooked prawns dry on kitchen paper.
2. In a bowl, beat the eggs with a pinch of salt and a few spring onion pieces.
3. Heat about half the oil in a wok, stir-fry the peas, prawns and ham for 1 minute, then add the soy sauce and rice wine or sherry. Transfer to a bowl and keep hot.
4. Heat the remaining oil in the wok and scramble the eggs lightly. Add the rice and stir to make sure that the grains are separate. Add the remaining salt, the remaining spring onions and the prawn mixture. Toss over the heat to mix. Serve hot or cold.

Variations: This is a versatile recipe and is ideal for using up leftovers. Use cooked chicken or turkey instead of the ham, doubling the quantity if you omit the prawns.