Wild Mushroom Risotto (Serves 4)
A simple dish to prepare and make- packed with rich, hearty and earthy flavours...
Ingredients: 50g Salted Butter
1 Onion (Peeled & Diced)
3 Cloves of Garlic (Peeled & Sliced)
6 Sprigs of Thyme (Finely Chopped)
1 Bay Leaf
200g Wild Mushrooms (Sliced)
400g Arborio Rice
125ml White Wine
1.2 Litres Chicken Stock
40g Parmesan (Grated)
2 Tablespoons Fresh Parsley (Roughly Chopped)
Method:
1. In a large pan (or risotto pan), fry the onion, garlic, thyme and bay leaf for 10 minutes in butter until softened. Before adding the mushrooms, cooking for a further 5 minutes.
2. Add the arborio rice, and cook for 1 minute, stirring continuously. Before pouring in the white wine. When the wine has been absorbed into the rice, add all the chicken stock.
3. Cook for 20-25 minutes, checking every 5 minutes to make sure the rice does not catch. When the rice is al dente, take the bay leaf and discard before folding in the Parmesan and fresh parsley.
4. Season to taste with only a small amount of salt and ground black pepper before serving.
Ultimate Lasagne
A simple, family meal. Packed with flavour...
Ingredients: 1 Onion (Peeled & Sliced)
500g Beef Mince
100g Mushrooms
2 Bay Leaves
1 Tablespoon Tomato Puree
150ml Red Wine
2 Tablespoons Worcestershire Sauce
3 Cloves of Garlic (Peeled & Finely Sliced)
250ml Passata
150ml Beef Stock
1 Teaspoon Dried Oregano
Small Handful of Basil (Finely Chopped)
Small Handful of Parsley (Finely Chopped)
Fresh or Dried Pasta Sheets
25g Plain Flour
25g Salted Butter
300ml Milk
100g Cheddar Cheese (Grated)
1 Teaspoon English Mustard
50g Mozzarella (Grated)
Method:
1. Preheat the oven at 180 degrees Celsius. Sweat the onions, garlic, bay leaves and mushrooms in a large saucepan on a medium heat for 5-10 minutes until softened.
2. Add the mince and stir occasionally until browned.
3. Add the tomato puree and cook out for 1 minute. Pour in the red wine and reduce by half.
4. Follow that with the passata, worcestershire sauce and beef stock. Bring to the boil, before turning down the hob to a low heat to simmer for 30-35 minutes .
5. Meanwhile, to make the cheese sauce melt the butter in a small pan and once fully melted add the flour, to cook out for 1-2 minutes until a roux is formed.
6. Add the milk gradually, whisking first, before it starts to thicken and smooth. Once all the milk has been added, mix in 50g of the cheddar cheese and english mustard.
7. Take the bolognese off the heat and add all the fresh/dried herbs.
8. In a heatproof dish assemble your lasagne, layered in the order of bolognese at the bottom, top with lasagne sheets and than coat with cheese sauce. Repeat this process 2 or 3 times until the dish is filled to the top.
9. Sprinkle the remaining cheddar cheese and mozzarella over the top and bake in the oven for 30-35 minutes until golden brown.
Wild Mushroom Risotto (Serves 4)
