Recipes Archive

Berry recipes

Skordalia with fried baby marrow and lemon

Tiramisu with Kahlua and mascarpone

Chilli recipes

Mushroom soup with chilli-fried pumpkin seeds

Seared calves liver and onions

25 minutes

Pumpkin and bacon frittata pots

15–20 minutes

Warm pudding

Coarse pork and herb terrine

1¾ hours, plus chilling overnight

Risotto with blue berries and wild mushrooms

Serves 4

Difficulty Easy

Ingredients

20 g dried porcini mushrooms
1.5 litres warm chicken stock
3 T olive oil
70 g butter
1 large onion, finely chopped
3 cloves garlic, finely chopped
375 g Arborio rice
½ cup dry white wine
2 x 250 g punnets assorted mushrooms (shimeiji, shiitake and portobellini)
Sea salt and freshly ground black pepper
50 g Parmesan, grated
100 g blueberries

Method

Soak the dried mushrooms in the stock.

Place the olive oil, half the butter, onion and the garlic in a large pan and gently sweat over a medium heat until the onion becomes translucent. Add the rice and, stirring continuously, add half the wine. Stir until it has evaporated, then add the remaining wine. Again, stir until evaporated.

Add ladlefuls of stock, one at a time, stirring frequently and allowing the liquid to be absorbed between each addition – this should take about 20 minutes. Test the rice – it should be al dente.

Gently fry the mushrooms in the remaining butter until wilted. Season to taste.

Add half the mushrooms and the Parmesan to the risotto and stir through. Serve topped with the remaining mushrooms and a scattering of blueberries.

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Skordalia with fried baby marrow and lemon

Tiramisu with Kahlua and mascarpone

Mushroom soup with chilli-fried pumpkin seeds

Modern potato bake

Seared calves liver and onions

Pumpkin and bacon frittata pots

Steamed orange pudding

Coarse pork and herb terrine

Risotto with blueberries and wild mushrooms

Risotto with blue berries and wild mushrooms

Risotto with blue berries and wild mushrooms

Ingredients

Method