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Herb and lemon risotto with parma ham crumbs

Herb and lemon risotto with parma ham crumbs

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New potato and chorizo hash with asparagus, poached egg recipe While the potatoes are cooking, heat 1 tbsp oil in a pan and cook the onion slowly for 6 mins without colouring. Add the chorizo and fry for 2-3 mins. Add the potatoes and warm through. Spinach Gnocchi with Four Cheeses First boil the potato, leaving the skin on, which will take about 25 minutes. Meanwhile, pick over the spinach, remove the stalks, then rinse the leaves. Place them in a large saucepan over a medium heat and cook briefly with a lid on for 1-2 minutes, until wilted and collapsed down. Then drain in a colander and, when cool enough to handle, squeeze all the moisture out and chop finely. When the potato is cooked, drain and, holding it in a clean tea cloth, peel off the skin and sieve the potato into a bowl.

Cheese and potato pie 1.1kg new potatoes6 spring onions, finely slicedSmall bunch fresh flatleaf parsley, roughly chopped5 fresh thyme sprigs, leaves picked5 fresh oregano or rosemary sprigs, leaves picked and chopped2 tbsp dijon mustard250g vintage cheddar, grated15 semi-dried tomatoes, roughly chopped2 free-range egg yolks, lightly beaten, plus 1 whole free-range egg to glaze For the hot water pastry crust 500g plain flour, plus extra to dust1 tsp salt1 medium free-range egg80g unsalted butter, plus extra to grease80g lard (see tip) Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free-range eggs (see Know-how)2 tbsp olive or coconut oil2 just ripe avocados, cut into 1cm thick slices4 thick slices fresh bread (such as sourdough or rye bread; see Jo’s introduction)3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra-virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.Bring a large pan of water to the boil, then add the vinegar. Crack in the eggs one at a time, then reduce the heat to a gentle simmer. Cook for 2-3 minutes until the whites set.

Bacon and egg pie For the shortcrust pastry 300g plain flour, plus extra to dust150g chilled salted butter, chopped or grated60ml ice-cold water For the filling 4 tbsp olive oil4 red onions, thinly sliced2 bay leaves2 tbsp balsamic vinegar4 tbsp tomato paste4 British free-range back bacon rashers, rind removed, roughly chopped4 large free-range eggs250ml whipping cream2 large tomatoes, sliced50g cheddar cheese, grated2 tbsp chopped flatleaf parsley You’ll also need… 38cm x 26cm x 3-4cm deep baking tray, greased

Spring vegetable and quinoa stew with quick-pickled little gems Glug olive oil4 shallots, finely sliced250g baby carrots, halved lengthways2 celery sticks, finely chopped2 leeks, sliced2 garlic cloves, crushed1 tbsp white wine vinegar250g red quinoa 250ml dry white wine1 litre vegetable stock200g frozen peas½ tbsp dijon mustardJuice 1 lemonBunch fresh parsley, choppedBunch fresh dill, roughly chopped, handful set aside for the pickle For the quick-pickled little gems 1 red onion, very finely sliced3 tbsp white wine vinegar2 tbsp caster sugarGlug olive oil2 little gem lettuces, halvedSmall bunch fresh mint, leaves picked

Sweet potato, chicken and ginger soup Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1cm cubes500ml fresh chicken stock200g cooked chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil in a large saucepan. Add 1 finely chopped onion and 1 finely chopped celery stick, then fry for 5 minutes.

Ultimate steak and chips with a rich mushroom sauce 3 medium rooster potatoes (150g each) or similar, sliced into thin chips 3 tbsp rapeseed oil3 fresh rosemary sprigs, leaves of 1 finely chopped2 rib-eye steaks (about 250g each)20g butter For the rich mushroom sauce 20g dried mixed mushrooms (or 75g other fresh strong-flavoured mushrooms, such as shiitake, sliced)125ml beef stock, hot1 tbsp butter1 tbsp olive oil 2 garlic cloves, roughly chopped½ small onion, thinly sliced75g button mushrooms, thinly sliced 75ml white wine3 tbsp double cream