300g of carnaroli risotto rice
1 farmers market bunch of golden beets
1 medium onion
4 cloves of garlic
Around 100g of ricotta
Zest and juice of half a lemon
Around 2 litres of good veg or chicken stock preferably home made.
100ml white wine
Cold butter - about 50g
Fresh parmesan - around 50g
• Roast the beets in oil and garlic and wrap in foil for around 30
mins (until soft).
• Prepare the risotto as usual adding the beets when sweating the
onions. Reserve some for the end
five minutes and when cooked add remaining beets.
• For the mantecatura add the butter, parmesan and half the ricotta.
• When creamy (and always wetter than you think) serve, grating some
lemon zest and crumbed ricotta over the top.
(For 4 people)
 Lamb Ragu Risotto
500g of lamb mince
50g pancetta
Half bottle of nice red wine
Risotto ingredients as before, onions etc Fresh rosemary Bay leaf
1 tin of chopped tomatoes
(For the ragu)
• Mix onions, garlic, lamb and pancetta, chopped rosemary in a pan and
fry off until reduced (around 20 mins).
• Add the wine and bay leaf and reduce by at least half - ragu should
start to thicken up.
• Check seasoning.
• Add tomatoes and reduce again to a thick consistency.
• Check seasoning.
Add this to the risotto around half way through cooking and finish with butter and parmesan.
(For 4 people)
Christmas Risotto Recipes created by Ooze Restaurant owner Will Greig.
Roasted Tomatoes and Chestnut Soup with Basil Oil
300g Butter
50g Flour
30mls olive oil
2 x White onions roughly copped
6 x Cloves of garlic finely chopped
2 x Carrots finely chopped
10 x Plum tomatoes finely chopped
100g x Tomatoes puree
100g x Chestnuts (Half for soup and half for garnish)
1x vegetable stock cube
20g fresh basil
100mls olive oil
Crusty bread
Place all the vegetables and tomatoes puree with the olive oil into a roasting tray and roast at 190oc for 40 mins until the vegetables have taken a roasted colour.
Melt the butter and add the roasted vegetables, stir in the flour and then add the veg stock cube and cover with water, cook till the vegetables are complete soft add the chestnuts and then puree. Make the basil oil by poring the basil with olive oil.
When the soup is hot place in a warm bowl and garnish with a swirl of the basil oil and a sprinkle of chestnuts. Serve crusty bread on the side.
Serves 6
Grilled Asparagus Prosciutto & Parmesan
600g x Asparagus
12 x Slices Prosciutto ham (Parma ham can be used but is more expensive)
120g x Mixed green salad
24g x Parmasen cheese in ribbons
Olive oil and balsamic vinager
Blanch the asparagus. Mix the salad with the oil and balsamic vinegar and place in the centre of a round plate, lay on the Prosciutto and sprinkle on the parmesan. Grill the asparagus on a hot grill and place on the top of the ham.
Serves 6
Some Main Courses.......
Beef Wellington with Madeira Sauce
6x 4-5oz fillet steaks
6 x rounds of puff pastry big enough to encase the fillet steak and topping
2x beaten eggs for egg washing the pastry
35oz Smoth Chicken liver pate (This can be brought from any good supermarket)
200g x button mushrooms finely chopped
1x onion finely chopped
200mls white wine
1000mls of good quality gravy (this can now be brought from any good supermarket)
50mls Madeira
600g shallots
20g sugar
20g butter
Make the stuffing for the beef Wellington by cooking the chopped mushrooms and finely chopped onion in the white wine. When this is cooked and soft place in the the fridge until cool.
Seal the steaks off in a very hot pan making sure that all the sides of the steak have been sealed off, when this is done place in the frigge to cool.
Place the pastry on a chopping board and put a spoon of the mushroom mix and then a small slice of the chicken pate on the pastry on top of that place one fillet on the pate. Draw the pastry up on each side and then invert place on a baking tray and egg wash.
Cook in a hot oven 190oc for 12 mins
Make the sauce by roasting off the shallots in the sugar and butter and then adding the madeira and good quality gravey check the consistancy and seasoning and serve with the Wellington.
Serves 6
Baked Seabass with Basil and Pine Nuts
6x large fillets seabass
240g baby spinach
6x red peppers cut into large dice
3x lemons
20g x basil leaves
10g x pine nuts
40mls olive oil
Roast the diced red peppers, place the fish fillets which have been well seasoned on a baking tray and place in a hot oven at 200oc (Cook the fish skin side up)
Mix the cooked peppers with the spinach in a warm pan until the spinach starts to wilt the season and place in the middle of a large white plate. Place the fish when cooked kin side up on the spinach mix.
Puree the basil, pine nuts and olive oil and spoon the mixture around the fish. Garnish the plate with a piece of lemon
Serves 6
Recipes provided by Browns Bar & Brasserie in Covent Garden and Leeds
October 2007 |
