Risotto with Smoked Bacon and Tomato

A classic Italian risotto, with plenty of onions, smoked bacon and sun-dried tomatoes. You will want to keep going back for more! Recipe serves 4-6.

Ingredients:

8 sun-dried tomatoes in olive oil
10 ounces (310 g) good-quality smoked back bacon (rind removed)
6 tablespoons butter
1 pound (250 g) onions, roughly chopped
2 garlic cloves, crushed
1 3/4 cup risotto rice
1 3/4 cup dry white wine
4 cups simmering vegetable stock
2/3 cup freshly grated Parmesan cheese
3 tablespoons mixed chopped fresh chives and flat leaf parsley
Salt and freshly ground black pepper

Method:

1. Drain the sun-dried tomatoes and reserve 1 tablespoon of the oil. Roughly chop the tomatoes and set aside. Cut the bacon into 1 inch (2.5 cm) pieces.
2. Heat the oil from the sun dried tomatoes in a large saucepan. Fry the bacon until well cooked and golden. Remove with a slotted spoon and drain on kitchen paper.
3. Heat 2 tablespoons of the butter in a saucepan and fry the onions and garlic over a medium heat for 10 minutes, until soft and golden brown.
4. Stir in the rice. Cook for 1 minute, until the grains turn translucent. Stir the wine into the stock. Add a large spoonful of the mixture to the rice and cook gently until the liquid has been absorbed.
5. Stir in another spoonful of the stock and wine mixture and allow it to be absorbed. Repeat this process until all the liquid has been used up. This should take 25-30 minutes. This risotto will turn thick and creamy, and the rice should be tender but not sticky.
6. Just before serving, stir in the bacon, sun dried tomatoes, Parmesan cheese, half the herbs and the remaining butter. Adjust the seasoning (remember that the bacon may be quite salty) and serve sprinkled with the remaining herbs.

Risotto with Parmesan

This traditional Italian risotto is simply flavored with grated Parmesan cheese and golden, fried chopped onion. Recipe serves 3-4.

Ingredients:

2 pints (1.2 litres) beef, chicken or vegetable stock
2 1/2 ounces (75 g) butter
1 small onion, finely chopped
1 1/2 cups risotto rice
1/2 cup dry white wine
1 cup freshly grated Parmesan cheese, plus extra to garnish
Basil leaves, to garnish
Salt and freshly ground black pepper

Method:

1. Heat the stock in a saucepan, and leave to simmer until needed.
2. Melt two-thirds of the butter in a large heavy-based saucepan or deep frying pan. Stir in the onion, and cook gently until soft and golden.
3. Add the rice and stir to coat the grains with butter. After 1-2 minutes, pour in the white wine. Raise the heat slightly, and cook until the wine evaporates. Add one small tablespoonful of the hot stock. Cook until the stock has been absorbed, stirring constantly.
4. Gradually add the remaining stock, a little at a time, allowing the rice to absorb the liquid before adding more, and stirring constantly. After 20-30 minutes the rice should be creamy and al dente. Season to taste.
5. Remove the pan from the heat. Stir in the remaining butter and the Parmesan cheese. Taste again for seasoning. Allow the risotto to rest for 3-4 minutes before serving, garnished with basil leaves and shavings of Parmesan, if you like.

Cauliflower and Pepper Pickles

Made from fresh whole cauliflower, onions and red pepper, these quick and easy to make spicy vegetable pickles will keep for a year if stored in a cool, dark place. Recipe makes about 4 cups.

Ingredients:

1 medium cauliflower
2 medium onions
1 medium red pepper (capsicum)
1 tablespoon coarse cooking salt
1 cup white vinegar
1/2 cup sugar
1/2 teaspoon ground allspice
2 whole cloves
2 bay leaves
1 tablespoon curry powder
1 tablespoon dry mustard
1 tablespoon seeded mustard
1 teaspoon turmeric
1 tablespoon plain flour
1/4 cup white vinegar, extra

Method:

1. Cut cauliflower into small florets, chop onions and pepper into similar sized pieces. Place all vegetables in large bowl, sprinkle with salt, mix well, cover, stand overnight.
2. Next day, rinse well under cold water; drain well. Combine vinegar, sugar, allspice, cloves and bay leaves in large pan, bring to boil, add vegetables, cover, simmer about 20 minutes or until vegetables are just tender; stir occasionally.
3. Blend remaining ingredients in bowl with extra vinegar, stir into vegetable mixture, stir over heat until mixture boils and thickens. Pour into hot sterilized jars; seal while hot.

Green Pepper and Spring Onion Spread

Bursting with vitamin C, peppers (capsicum) have crunchy, moist flesh that makes them an ideal raw component in spreads. Recipe makes 1 1/4 cups.

Ingredients:

2 spring onions, sliced
1/4 cup finely chopped green pepper (capsicum)
1 cup Creamy Yogurt Spread or thick Greek yogurt
Black pepper to taste

Method:

1. In a small bowl, mix together the spring onions, pepper and yogurt spread. Stir in the pepper. Cover and refrigerate for 1 hour before serving.

Spicy Red Pepper Variation: Substitute 1/4 cup red pepper for the green capsicum and 2 drops Tabasco or chili sauce, or to taste, for the black pepper.

Onion Jam

A delicious side dish accompaniment - particularly when served with fried Camembert. Jam can be stored in the refrigerator for 1 month. Recipe makes about 4 cups.

Ingredients:

1/4 cup olive oil
2 pound (1 kg) brown onions, finely sliced
1 1/2 teaspoons allspice
8 ounces (250 g) raw sugar
3/4 cup red wine vinegar
1 3/4 cups (15 fl oz/430 ml) red wine

Method:

1. Heat oil in large saucepan and cook onion over low heat, stirring occasionally, until very soft but not browned.
2. Stir in spice and sugar and stir over low heat for 30 minutes.
3. Add vinegar and wine and cook over low heat for about 60 minutes or until most of the liquid is evaporated and the mixture is of a jam consistency. Spoon into hot sterilized jars and seal while hot.

Onion Tart

This creamy onion tart can be made 2 days ahead and kept, covered, in refrigerator or frozen for up to 2 months. Delicious hot or cold with a salad. Recipe serves 6.

Ingredients:

3 onions
1 ounce (30 g) butter
3 rashers bacon
1/2 cup thickened cream
1/2 cup milk
3 eggs
Salt and pepper to taste
Pinch of ground nutmeg
1 x 12 inch (30 cm) sheet rolled short crust pastry

Method:

1. Line a 10 inch (25 cm) flan tin with the pastry. Prick base repeatedly with a fork. Bake at 30 degrees F (180 degrees C) for 20 minutes.
2. Peel and slice onions. Heat butter in a fry pan and saute onion over a low heat for 10-15 minutes, until tender.
3. Trim bacon and cut into dice.
4. Scatter onions and bacon over pastry base.
5. Combine cream, eggs, milk, salt, pepper and nutmeg, mixing well. Four into flan tin.
6. Cook for 30 minutes or until golden and filling has set.

Onion Soup

One for onion lovers. The flavor of this classic soup is magnificent. Do not be tempted to reduce the cooking time as the taste will be compromised. Recipe serves 6-8.

Ingredients:

1.5 pound (750 g) onions, thinly sliced
2 ounces (50 g) butter
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon sugar
2 tablespoons flour
4 pints (2 litres) beef stock, boiling
2/3 cup dry white wine
Salt and pepper to taste
3 tablespoons cognac or brandy

Method:

1. Heat the butter and oil in a large saucepan and cook the onions over a low heat for 15 minutes.
2. Add the salt and sugar. Cook for 30-40 minutes, stirring frequently, until the onions are a deep golden brown.
3. Add the flour and stir for 3 minutes.
4. Meanwhile bring the stock to the boil. Remove onions from the heat and gradually stir in the stock and wine. Season to taste with salt and pepper.
5. Simmer, partially covered, for 30-40 minutes, skimming occasionally. Adjust seasoning.
6. Just before serving, stir in the cognac. Serve with rounds of French bread and a sprinkling of grated cheese if desired.

Baked Onion

Baked onions are the ideal vegetable side dish to accompany roast dinners. The slow cooking tempers the onion flavor. Recipe serves 4.

Ingredients:

4 large onions
Salt and pepper
Butter

Method:

1. Preheat oven to 260 degrees F (130 degrees C). Place unpeeled onion in baking tray with 1 inch (2.5 cm) of water.
2. Bake for 2 hours or until onions are soft when squeezed.
3. When cooked, pull skins back and cut off at base. Serve with salt, pepper and butter.