April 2014 - Week 4
Monday – Easter Lunch. Leg of Lamb with oregano, lemon zest & garlic
roasted on a rack over sliced potatoes with steamed spring greens and Nigella's 'How To Eat' Birthday cake dolled up to look like an Easter cake.
Tuesday - Baked in a bag trout fillets
with wild garlic pesto, boiled jersey royals, asparagus
Wednesday - Slow roast chicken thighs, home
fries, corn on the cob, coleslaw
Thursday - Spaghetti and ragu
Friday - Spring Risotto with broad beans,
peas, spinach, asparagus and parmesan, adapted from Rose Elliot's Green Risotto from her Complete Vegetarian Cookbook.
Spring
Risotto (Serves 2 adults, 3 kids)
Preparation time: 30 minutes.
Cooking time: 35 minutes, plus 5 minutes standing.
Ingredients
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 celery stick, finely
chopped
• 1 teaspoon vegetable
stock powder or 1 cube
• 1 large garlic clove,
crushed
• 400g (13oz) risotto
rice
• 250ml (8fl oz) white
wine
• 125g (4oz) baby leaf
spinach
• 250g Spring veg (frozen
peas, broad beans – skins off, asparagus)
• 3–4 tablespoons chopped
herbs – parsley, mint, dill, chives, whatever is available
• salt and pepper
To serve:
• grated or shaved
Parmesan-style cheese (optional)
Method
Method
Heat the olive oil in a large saucepan. Add the onion and celery, stir,
then cover and cook for 7 minutes.
Boil 1.2 litres (2 pints) of water and put into a pan with the vegetable
stock powder or cube and keep warm.
Add the garlic and rice to the pan with the onions and stir well. Add
half the wine and continue cooking, stirring until the wine has bubbled away.
Repeat the process with the rest of the wine, then add the hot stock in the
same way, a ladleful at a time.
When the rice is tender and all or most of the stock has been used up –
about 25 minutes, add the spinach, spring veg and herbs, cover and leave to
stand for 5 minutes, until the spinach is cooked.
Season with salt and pepper and serve at once with a little
Parmesan-style cheese, if you like.
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