Salmon tartare and marinated prawns with coppa

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Vanilla rice pudding with strawberry jam and dark chocolate

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Vanilla rice pudding with strawberry jam and dark chocolate

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

100 g risotto
1 vanilla pod, seeded
2 T butter
2 T demerara or brown sugar
6 cups milk
3 T strawberry or raspberry jam
100 g dark chocolate, melted
1/3 cup cream

Method

Saute the risotto rice, vanilla seeds and pod in the hot butter.

Add the sugar and gently fry until it is melted and incorporated.

Pour in the milk and bring the mixture to a slow simmer. Simmer for 20 minutes, stirring every 5 minutes, until the mixture is thick and smooth and al dente.

Serve in bowls, topped with spoonfuls of jam, melted dark chocolate and the cream.

Cornflake marshmallow treats

Fried cauliflower

Aglio e olio with spinach

Salmon tartare and marinated prawns with coppa

Samp-and-bean soup (Locro Argentina)

Grilled steak with Chimichurri

Crispy tamarind and palm-sugar duck breasts served with oyster-dressed greens on a vermicelli plate

Roast organic chicken with apple, fennel, shallots and crispy sweet potatoes

Steak with mustard sauce and fast-baked potatoes

Vanilla rice pudding with strawberry jam and dark chocolate

Vanilla rice pudding with strawberry jam and dark chocolate

Ingredients

Method