Month: January 2018

Categories
STARTERS/SIDES

Pasta spiral with a mushroom filling, a light cheese sauce and truffle vinaigrette


This is a wonderful vegetarian dish, but if you do not want to present this dish as described in the recipe, simply rearrange the ingredients. Cut the pasta into linguini or fettucini, mix the mushroom filling and the cheese sauce and spoon it over the pasta.  Drizzle the truffle (if using) over the mushrooms and sprinkle with some chopped parsley and chives.

pasta-spiral4.jpg

The filling:
1 tablespoon olive oil
500 g/17.6 oz mixed mushrooms, finely chopped (reserve a few whole ones for garnish)
2 shallots, finely chopped
1 clove garlic, minced
4 tablespoons chicken stock, heated
1 tablespoon parsley, finely chopped
1 tablespoon dried porcini mushrooms, finely ground
salt and freshly ground black pepper

The vinaigrette:
¼ cup olive oil
3 shallots, finely chopped
1 teaspoon fresh parsley, finely chopped
⅓ cup white wine vinegar
2 teaspoons truffle oil (optional)
1 tablespoon Dijon mustard
salt and freshly ground black pepper
2 teaspoons preserved truffle (finely chopped if using)

The pasta:
100 g/3.5 oz strong flour
100 g/3.5 oz Durham wheat
2 eggs

The cheese sauce:
2 cups chicken stock
1 clove garlic, crushed
1 bay leaf
2 sprigs of fresh thyme
3 tablespoons butter
3 tablespoons flour
50 g/¾ oz Gruyère cheese
4 tablespoons fresh cream
½ teaspoon nutmeg, ground
salt and freshly ground white pepper
2 teaspoons Parmesan cheese

The garnish:
the reserved mushrooms
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely sliced
truffle vinaigrette (if using)

  • Preheat the oven to 180° C/356° F.
  • For the mushrooms, heat the oil and brown the mushrooms (also the whole ones for the garnish), add the shallots, garlic, the chicken stock, parsley, and the porcini mushroom powder.
  • Simmer for a few minutes until the liquid has reduced, season to taste, then set aside to cool.
  • Retrieve the whole mushrooms and set aside.
  • For the vinaigrette, mix all the ingredients together and store in a squeeze bottle in the refrigerator.
  • For the pasta, place all the ingredients in a food processor and process until it becomes smooth and silky. Roll in plastic film and refrigerate for 30 minutes.
  • Roll the pasta out thinly and cut into 2 x 4 cm/1.5 in x 50 cm/19.6 in long strips.
  • Spread the mushroom mixture over each noodle ribbon and roll the ribbon up in a spiral.
  • Place each spiral in a steam basket lined with cabbage leaves (rubbed with some oil to prevent it from sticking to the basket) and steam for 10 minutes.
  • Carefully remove each spiral and arrange in a greased oven-proof dish. Discard the cabbage leaves.
  • Pour the ¾ of the cheese sauce over the spirals and top with the Parmesan cheese.
  • Bake in the oven for 10 – 15 minutes until the top is golden and the sauce is bubbling.
  • For the cheese sauce, heat the chicken stock in a saucepan with the garlic, bay leaf and thyme.
  • In another saucepan and over medium heat, melt the butter, stir in the flour and cook for 2 minutes whilst stirring.
  • Strain the stock then whisk into the flour mixture, ½ cup at a time and whisk until smooth.
  • Bring the liquid to a boil, then reduce the heat to a simmer and cook for 15 minutes.
  • Remove from the heat then add the Gruyère cheese, cream and nutmeg, and season with salt and freshly ground white pepper.
  • To serve:
    Place a spiral on each heated serving plate, spoon around the rest of the cheese sauce and garnish with a whole mushroom and the chopped parsley and chives. Finally, lightly drizzle the vinaigrette over.
Categories
MAIN COURSE STARTERS/SIDES

Mixed vegetable risotto


Risotto, a creamy rice dish, originally from northern Italy, is easy to make, its versatile and also quite comforting. You can chop and change the additional flavors to the rice to suit your desire or according to the ingredients available; it can be served as a light vegetarian lunch, or a side dish for a main course with meat. There are few rules, however. The most important is that the correct variety of rice must be used. Risotto rice, which is quite round and looks very different from long-grain rice, releases lots of starch during the cooking process so the finished dish is very creamy and rich which is characteristic of risotto.

MIXED VEGETABLE RISOTTO
Serves 2 as a main dish and 4 as a side dish.

For the risotto:
12 tablespoons butter
3 shallots, finely chopped
1 cup Arborio (risotto) rice
½ cup white wine
3 cups hot vegetable stock (make you own or buy from the supermarket – not stock cubes!)
2 teaspoons fresh thyme, finely chopped
2 tablespoons sour cream
4 tablespoons Parmesan, finely grated
salt and freshly ground white pepper
125 g/4½ oz cold butter, diced (or less if desired)
cabernet sauvignon vinegar, to taste, or a few drops of lemon juice

For the mushrooms:
1 tablespoon butter
2 cups shimeji mushrooms
salt to taste

For the vegetables:
about 20 broccoli florets
salt to taste

For the garnish:
edible flower petals (optional)
Parmesan shavings
mixed herbs and micro leaves

For the broccoli:

  • Bring a sauce pan with about 2 cups of water to the boil. Add 1 teaspoon salt and add the broccoli.
  • Boil for 1 to 1½ minutes until crisp-tender. Remove with a slotted spoon and set aside in a warm place.

For the mushrooms:

  • Empty the saucepan, then add the butter and fry the mushrooms for about 2 minutes before the mushrooms and butter turns brown.
  • Remove from the pan and set aside in a warm place.

For the risotto:

  • In a large saucepan and over medium heat, heat the 2 tablespoons of butter and add the onion. Cook until the onion is translucent.
  • Add the rice and stir for 2 to 3 minutes, then add the wine and stir until the liquid is absorbed.
  • Increase the heat to medium-high and stir in 1 cup of the broth and cook uncovered, stirring frequently with a wooden spoon, until all the liquid is absorbed,.
  • Then add more broth, allowing the liquid to be absorbed before adding some more.
  • Cook for approximately 25 to 30 minutes or until the rice is tender (but still with a bite) and the mixture has a creamy consistency.
  • Stir in the sour cream, cheese, salt and freshly ground white pepper, and remaining butter. Stir until mixture is creamy, about 2 minutes then remove from the heat.
  • Taste for seasoning and add the vinegar or lemon juice if required and stir through.
    A few drops of vinegar or lemon can change the dish you have prepared miraculously. It not only mellows a too rich sauce or soup, but it perks up your taste buds and brings brightness to the other ingredients in a dish — guaranteeing that lasting element of surprise.
  • Spoon the risotto into four serving bowls and garnish with the mushrooms, broccoli, Parmesan shavings and flowers (if using).
  • Serve immediately.