LEMON RISOTTO with CALAMARI, TOASTED GARLIC & ROCKET

July 11, 2024 / Lyn Jones / 0 Comments

This tremendously flavoursome risotto from Curtis Stone will leave your family full-stomached and grinning with pleasure.  Serves 4  Preparation & cooking: 25 mins

Ingredients
350 gr Arborio rice
1/2 c dry white wine
1 T lemon zest
300g cleaned calamari tubes, thinly sliced
1 T flat-leaf parsley, finely chopped
1/4 cup Parmesan cheese, shredded
50g rocket (about 2 loosely packed cups)
2 T fresh lemon juice
3 cups water
2 cups Real Chicken Stock ,
2 T olive oil
5 garlic cloves, finely chopped
1/2 medium brown onion, finely chopped (about 1/2 cup)
large heavy non-stick high-sided frying pan (ie my wok)

  • Step 1
    Combine water and stock in small heavy-based saucepan heat on high until hot but not boiling. Cover and keep warm.
  • Step 2
    On medium heat, heat up a large heavy non-stick high-sided frying pan. Add oil, then garlic: cook for 1 min or til golden brown. Add onion: cook about 1 min or til softened.
    Add rice and stir 1 min or til well coated. Add the wine & stir constantly for 1 min, til most of it has evaporated. Stir in the lemon zest.
  • Step 3
    Add 1 c hot stock mixture to rice mixture and cook, stirring almost constantly and keeping the mixture at a steady simmer, until it is absorbed. Continue adding hot stock mixture, 1 cup at a time, stirring until each addition is almost completely absorbed before adding more, and cook for 18 mins, or until rice is al dente and creamy.
  • Step 4
    Stir in the calamari and cook, stirring, for 4 mins, or until opaque and tender. Remove pan from heat and stir in parsley & two-thirds of parmesan. Stir in rocket & lemon juice. Season to taste.
  • Step 5
    Divide risotto between 4 wide serving bowls. Garnish with remaining parmesan and freshly ground black pepper then serve.

vegan salad – broccolini, crispy chickpeas, charred lemon salad

January 14, 2021 / Lyn Jones / 0 Comments

Ingredients

  • 250g broccolini
  • 1/2 cup extra virgin olive oil
  • 1 handful mint and parsley leaves
  • 30g vegan Parmesan cheese
  • sea salt and black pepper
  • 1 can chickpeas, drained (drained weight 250g)
  • 1 clove garlic (finely chopped)
  • 1 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp turmeric powder
  • 1 large lemon, halved
  • 1/4 cup mint leaves finely chopped
  • 2 spring onions (white part only- sliced)
  • 1 tsp capers (finely chopped)

Method

1. Preheat the oven to 220 ̊C. Place the chickpeas, garlic, cumin, paprika and turmeric in a small baking dish. Drizzle over about 1/4 cup olive oil (enough to cover the chickpeas) and season with 2 big pinches of sea salt and a good turn of black pepper; toss to coat the chickpeas. Roast in a hot oven for 20-25 minutes, or until crispy. Allow to cool (the chickpeas crisp up more as they cool).

2. Drizzle the broccolini with olive oil and season with sea salt. Heat a barbecue or grill pan on high heat. When hot, add the broccolini and cook until charred, about 2-3 minutes. At the same time, add the halved lemons, cut side down, onto the grill and char for 1-2 minutes, until the face of the lemon is charred. Remove both the broccolini and lemon immediately from the heat and set aside.

3. To make the dressing, squeeze the juice of 1/2 a charred lemon into a small bowl, and whisk in the olive oil. Add the mind, shallots, capers and stir to combine. Taste, and add more charred lemon juice if needed, and season with sea salt and black pepper.

4. Place the broccolini on a serving plate and top with crispy chickpeas. Spoon over the charred lemon dressing and scatter over the mint, parsley and vegan cheese.

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