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.

Pork Meatball Parmigiana (Aldi)

June 19, 2021 / Lyn Jones / 0 Comments

Serves: 5

Ingredients

  • 1kg pork mince
  • 5 garlic cloves, crushed
  • 2 eggs, lightly beaten
  • ¾ cup panko breadcrumbs
  • ½ cup grated parmesan
  • 2 tsp lemon rind, finely grated
  • salt and pepper
  • 1 Tab olive oil
  • 1 brown onion, finely chopped
  • 700g tomato passata
  • 1½ cups shredded mozzarella cheese
  • Leafy green salad and crusty bread, to serveMethod
    1. To make meatballs, combine pork mince, 3 cloves crushed garlic, egg, breadcrumbs, parmesan and lemon rind in a large bowl. Season with salt and pepper. Mix until well combined.
    2. Using ¼ cup mince mixture per meatball, roll into balls. Place on a tray, cover and refrigerate for 30 minutes.
    3. Preheat oven to 200°C (or 180°C for fan-forced ovens). Heat oil in a large deep ovenproof frying pan over medium heat. Cook meatballs in batches, turning occasionally, for 5 minutes or until evenly browned. Transfer to a plate and set aside.
    4. Add the onion and remaining 2 cloves crushed garlic to  the pan. Cook, stirring occasionally, over medium heat for 4-5 minutes until tender.
    5. Stir in tomato passata and bring to boil.
    6. Add meatballs back into the pan. Stir to coat in tomato mixture. Cover and bake in the oven for 20 minutes.
    7. Uncover, stir and sprinkle with cheese. Bake, uncovered, for 8-10 minutes until cheese melts.
    8. Serve with a leafy green salad and crusty bread.
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