Recipes Archive

New Year's

Easy lamb casserole with brown basmati rice

1 hour

Ostrich recipes

Ostrich fillets with pizzaiola sauce

15 minutes

Pasta with butter beans and fresh tuna

15 minutes

Soup recipes

Roasted tomato, red bean and feta soup

45 minutes

Creamy pasta with smoky brinjal

30 minutes

Brinjal recipes

Liquorice-lacquered roasted lamb with brinjal crisps

45 minutes

Brinjal recipes

Sticky brinjal jam with halloumi and crispy vine leaves

30 minutes

Madras curry with coconut milk and pomegranate

Risotto recipes

Gorgonzola and watercress risotto with toasted pine nuts

Approximately 30 minutes

Gorgonzola and watercress risotto with toasted pine nuts

Serves 2

Difficulty Easy

Prep Time 20 minutes

Cooking Time Approximately 30 minutes

Ingredients

4 T extra virgin olive oil
300 g arborio rice
½ medium-sized onion, chopped into fine brunoise
1 clove garlic, smashed
¼ cup Vermouth (Cinzano Bianco)
¼ cup white wine (a good Sauvignon Blanc will do)
3 cups light chicken or vegetable stock
45 g unsalted butter
½ cup Gorgonzola
60 g Grana Padano cheese, plus extra for serving
Nutmeg, to taste
A bunch of fresh watercress, large stalks removed
Sea salt and freshly ground pepper, to taste
Pine nuts, toasted, for garnishing

Method

Place a thick-bottomed pan over a medium heat then add the olive oil and rice.
Slightly sauté the rice over a low heat.
After a minute, add the chopped onion and garlic. Stir continuously with a wooden spoon, controlling the heat to make sure the mixture does not start to discolour.
After 2 minutes, deglaze the pan with the vermouth and continue stirring. Add the white wine after the vermouth has been completely absorbed. Continue stirring.
In a separate pan, heat the chicken stock, but do not allow it to boil.
Add a ladle of chicken stock to just cover the rice then continue stirring, allowing the risotto to cook slowly, but not on the lowest heat (the rice needs to absorb the stock while the latter slowly bubbles away).
After adding a third ladle of stock, the rice should have swollen significantly.
Continue cooking until al dente, but not raw. Add one more ladle of stock then reduce by half, ensuring that the rice remains moist.
Remove from the heat, add the Gorgonzola, freshly grated Grana Padano, freshly grated nutmeg and butter, and fold in the watercress. Season.
Slowly stir the risotto to incorporate all the ingredients – you should be left with a creamy textured risotto.
Sprinkle with pine nuts, a few extra sprigs of watercress and grated Grana Padano.
Per serving: 1871.9kJ, 6.5g protein, 20.4g fat, 59.7g carbs

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Easy lamb casserole with brown basmati rice

Ostrich fillets with pizzaiola sauce

Pasta with butter beans and fresh tuna

Roasted tomato, red bean and feta soup

Creamy pasta with smoky brinjal

Warm brinjal dip

Liquorice-lacquered roasted lamb with brinjal crisps

Sticky brinjal jam with halloumi and crispy vine leaves

Madras curry with coconut milk and pomegranate

Gorgonzola and watercress risotto with toasted pine nuts

Gorgonzola and watercress risotto with toasted pine nuts

Ingredients

Method