garlic Archives

Burger recipes

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

20 minutes

Fish recipes

Grilled butterflied lamb with rosmarino pilau

30 minutes

Aliums

Spring onion confit with Gorgonzola soubise

45 minutes

Egg recipes

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

15 minutes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Asian recipes

Asian pork burgers with coriander pesto

15 minutes

Risotto recipes

Basic risotto

1 hour 40 minutes

Basic risotto

Serves 4

Difficulty Easy

Prep Time 40 minutes

Cooking Time 1 hour 40 minutes

Ingredients

For the stock

4 Baby leeks, sliced
2 cloves garlic
4 stalks celery, cut into 5-cm long pieces
100 g carrots, peeled and roughly chopped
1 free-range chicken carcass
2 fresh bay leaves
Sea salt and freshly ground black pepper

For the risotto

2 T olive oil
100 g butter
2 baby leeks, finely chopped
1 shallot, finely chopped
2 cloves garlic, crushed
250 g arborio rice
1 cup white wine
3 cups good-quality chicken stock
Sea salt and freshly ground black pepper
1/2 cup Parmesan, grated, plus extra for serving

Method

To make the stock, place all the ingredients in a large saucepan, add water to cover and gently simmer over a medium to low heat for 45 minutes to 1 hour, or until infused. Top up with more water, if necessary, to prevent the stock from reducing too much. Remove from the heat, cool and strain.

To make the risotto, place a large, thickbottomed saucepan over a low heat. Add the olive oil and 100 g butter.

When the butter has melted, add the leeks, shallots and garlic. Gently fry until soft and fragrant, then add the rice and stir until the grains are thoroughly coated.

Add a little wine and stir until absorbed. Continue until the wine is finished, then do the same with the warm stock, stirring frequently and allowing the liquid to be absorbed before each new addition. It should take 15 to 20 minutes for the grains to take on a slightly nutty bite and a rich, creamy texture.

Remove from the heat and season to taste. Fold through the Parmesan and remaining butter, then let the dish sit for a few minutes. 6 Serve warm with extra Parmesan, if desired.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Butter bean burgers with fried brinjal

Harissa chicken burgers with pineapple relish, aïoli and vegetable crisps

Seafood laksa

Ostrich lasagne

Grilled butterflied lamb with rosmarino pilau

Onion tarte tatin

Spring onion confit with Gorgonzola soubise

Ostrich tartare with roast garlic and caper foam, Parmesan soil and deep-fried quail egg in a rock salt dome

Super-simple chicken masala

Pickled turnips and beetroot with rustic chicken liver pate

Asian pork burgers with coriander pesto

Basic risotto

Basic risotto

Ingredients

Method