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Risotto with Mushrooms and Orange Pepper
“R” in our Vegetarian Alphabet had to be a Risotto. We have fresh Basil and Chives growing in the flat and fresh Rosemary in abundance to forage locally, so in they went!
Ingredients:-
Risotto Rice
Mushrooms, sliced
½ An Orange Pepper, cubed
Italian style hard Cheese, shaved
240ml White Wine
1 Red Onion, 1 White Onion, chopped
2 Cloves of Garlic, minced
1 Sprig of Rosemary
2 Sprigs of Thyme
Peas
Fresh Basil and Chives
Butter
1l Vegetable Stock
Salt & Pepper
Oil
Method:-
(1) Fry the Onions in Butter with a dash of Oil until softened.
(2) Add the Garlic and season with Salt & Pepper.
(3) Add the Risotto Rice and dry fry until the grains are slightly browned.
(4) Add the Wine, Rosemary and Thyme and simmer stirring constantly until the Wine has been absorbed.
(5) Remove the Rosemary and Thyme sticks.
(6) Add a large slug of Vegetable Stock.
(6) Add the Mushrooms and Pepper.
(7) Stir constantly and add the Stock a little at a time.
(8) Slimmer and stir for 20 minutes.
(9) Add half of the Hard Cheese and continue to stir.
(10) Add the Peas and stir in.
(11) Turn the heat off and stir in a knob of Butter.
(12) Dress with the fresh Basil, Chives and the remaining hard Cheese.
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- Details
- Written by Tony Carson
- Category: Recipes
A really good way to infuse strong flavours in the humble Spud!
Ingredients:-
8 Smaller Potatoes
2 tbsp vegetable oil
3 tbsp Olive based Margarine
2 cloves garlic, Peeled and crushed
2 sprigs of fresh thyme, grown in our tiny Balcony Greenhouse
240ml hot Chicken Stock
2 Bay Leaves
½ Tsp of dried Rosemary
The Zest of a Lemon to sprinkle
Salt & Pepper to season
Method:-
(1) Peel the potatoes and slice the ends off, so they are flat. You want a decent amount of surface area for the flat bits.
(2) Boil the Potatoes until softened and drain.
(3) Heat the Oil in a frying pan on a high heat. Place the potatoes in the pan, flat side down and cook for 5-6 minutes, until golden brown. You may need to move them slightly a couple of times to prevent them from sticking to the bottom of the pan.
(4) Turn the potatoes over, reduce the heat to medium-high and cook for a further 5-6 minutes, until golden brown on both sides.
(5) Add the Margarine, garlic and thyme and allow the Margarine to melt in the pan.
(6) Add the remaining ingredients and reduce to heat. Excluding a little Thyme and the Lemon Zest.
(7) Allow to summer until the Stock has reduced.
(8) Sprinkle with the Lemon Zest and garnish with a little fresh Thyme.
We served ours as a side with Pork Schabowy and Fried Courgettes. A very tasty change.
- Details
- Written by Tony Carson
- Category: Recipes
When a Fillet of Pork is less than half the price of a Chicken.....
Ingredients:-
1 Pork Fillet, butterflied
100g of Bacon Lardons
5 Mushrooms, finely diced
1 Small Onion, finely diced
3 Cloves of Garlic, minced
2 Tbsp of Parsley, chopped
3 Tbsp of Breadcrumbs (Gluten free for us)
Salt & Pepper to season
The Zest and Juice of a Lemon
Oil to fry
Method:-
(1) Add Oil to a frying pan and over a medium heat fry the Bacon, until crispy.
(2) Remove and set aside.
(3) In the same pan add the Onions and fry until softened.
(4) Add the Mushrooms & Garlic and season with Salt and Pepper.
(5) Allow to simmer for 5 minutes.
(6) Return the Bacon to the pan and add the Breadcrumbs.
(7) Add the Parsley.
(8) Mix well and then remove from the heat and allow to cool.
(9) Slice the Fillet lengthways to butterfly, but don’t cut right through.
(10) Hammer out with a Meat hammer so it is thin enough to roll when stuffed.
(11) Spread the stuffing over the Fillet and close. String up so the stuffing remains in the pocket of the meat.
(12) Secure the ends with skewers.
(13) Heat a frying pan heat Oil to a high heat and sear the meat on all sides.
(14) season with Salt & Pepper are brush with Oil.
(15) Add to a baking tray and place in a pre-heated oven at 160c and cook for 20 minutes.
(16) Remove and cover with foil to rest.
(17) Mix the Parsley, Olive Oil, and Lemon.
(18) Drizzle over before slicing into 2cm cuts.
We served ours with Roasted Beetroot, Parsnips, Minted Potatoes and Peas.
- Details
- Written by Tony Carson
- Category: Recipes
Doesn’t quite work as stuffing balls as the mix was a bit wet. But this recipe really moves humble stuff to another level. Originally the ‘Stuffing’ was any odd wet mix of Oats and Herbs shoved in the cavity of a larger bird to flavour the meat and prevent it from drying out whilst cooking. It was not generally intended to be eaten.
We’ve moved on from Medieval cooking practices thankfully.
Ingredients:-
2 Tbsp of Olive based Margarine
1 Tbsp of Oil
5 Mushrooms, diced
1 Onion, diced
1 Tsp of Dried Sage
1 Tsp of Dried Thyme
Zest of a Lemon
1 Egg Beaten
100ml of Chicken Stock
50g of Breadcrumbs (Gluten free for us)
50g of Ground Almonds
Method:-
(1) Melt the Margarine and Oil in a frying pan.
(2) Add the Onions and soften.
(3) Add the Mushrooms and season with Salt & Pepper.
(4) Add the Sage, Thyme and Lemon Zest
(5) Add the Stock
(6) Allow to simmer until the liquid reduces.
(7) Remove from the heat at place in a bowl, allowing to cool.
(8) Add the Egg, Breadcrumbs and Almonds.
(9) Mix well and form into balls.
(10) cook in the oven on a lined tray at 180c for 30 minutes.
These had a strangely pleasing meaty mouth feel. If served as a tray bake they would probably be very interesting as a Vegan alternative for a “Meatless Loaf”.
- Details
- Written by Tony Carson
- Category: Recipes
Ingredients:-
100g Cornflour
150ml Almond Milk
A Splash of Water
4 Medium Eggs
Salt & fresh ground Black Pepper
Method:-
(1) Heat your oiled tray in the oven at 220c until the oil is smoking.
(2) Whisk all the ingredients vigorously.
(3) Pour into the tray and return to the oven very quickly.
(4) Cook at 210c for 10 minutes, reduce the heat to 200c for a further 10 minutes, then reduce the temperature to 180c and cook for the final 10 minutes.
COVID has ‘blessed’ us both with all sorts of odd and unwelcome long term additional allergies. For Sue this now means that she can’t tolerate Dairy products without considerable bloating and discomfort. So after a few dodgy attempts she’s finally created a recipe which works and tastes really good.
- Details
- Written by Tony Carson
- Category: Recipes
Sue often makes Marie Rose sauce when we make hand pressed Burgers. But we’re overrun with fresh Dill which really likes our little balcony greenhouse. So here’s a way to give your Burgers a bit of an East European style.
Ingredient:-
Fresh Dill, chopped
The Juice of ½ a Lemon
Freshly ground Black Pepper
Mayonnaise
Method:-
(1) Mix all the ingredients.
(2) Spread on the buns.
(3) assemble your Burger.
This was actually a Breakfast Burger with everything you might want in a good Breakfast stuffed in a bun!
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