Friday, January 23, 2004

Food from the last 2 nights:

Risotto with Chicken, Spinach & Asparagus

Serves 4

8 cups chicken stock
1/3 cup white wine (optional)
2 tbsp olive oil
1 onion, chopped
1 clove garlic, crushed
2 cups arborio rice
2 tbsp lemon zest
2 chicken breast fillets, trimmed
oil, for brushing
sea salt & cracked black pepper
1 bunch asparagus, trimmed, halved (lengthwise) & cut into 4 cm lengths
75g baby spinach
1/2 cup torn basil leaves
shaved parmesan cheese, to serve

Heat stock & wine in a saucepan over low heat. Cover & bring to slow simmer.
Heat large saucepan over medium heat.
Add oil, onion & garlic & cook for 3 minutes or until soft.
Add rice & lemon zest & cook, stirring, for 2 minutes or until grains are translucent.
Add hot stock, 1 cup at a time, stirring until each cup is absorbed & rice is al dente (25-30 minutes).
While risotto is cooking, brush chicken with oil & sprinkle with salt & pepper.
Cook in non-stick frying pan over medium heat for 5 minutes on each side or until cooked through.
Set aside, then slice.
When risotto is al dente, add asparagus, spinach, basil, pepper & sliced chicken.
Stir until spinach is wilted.
To serve, divide between bowls & top with cheese.

Trout with Green Beans & Dill Dressing

I served this with mashed potato as well, but you can have potato in other forms, or whatever you want, really!

Serves 4

200g green beans, trimmed
2 tsp lemon juice
2 tsp olive oil
2 tsp chopped dill
sea salt & cracked black pepper
2 tsp olive oil, extra
4 rainbow trout fillets, pin boned, with skin on

Blanch beans in large saucepan of boiling water (~2 minutes), then plunge into iced water.
Drain & toss with lemon juice, oil, dill, salt & pepper. Set aside.
Heat extra oil in non-stick frying pan over medium heat.
Sprinkle trout with salt & pepper.
Cook, skin side down, for 3 minutes or until golden & crisp.
Turn & cook for 2 minutes.
Serve trout on beans with lemon wedges, if desired.

Nashi with Lime & Ginger

Serves 4

1 cup sugar
4 cups water
5cm piece ginger, shredded
3 tbsp lime juice
rind of 1 lime, cut into thin strips
4 nashi

Place sugar, water, ginger, lime juice & rind in saucepan & stir over low heat until sugar has dissolved.
Increase heat & allow mixture to simmer for 5 minutes.
Peel & halve nashi, & brush with extra lime juice to prevent browning.
Place nashi in bowl & pour over syrup.
Refrigerate for 2 hours, stirring occasionally.
Serve with syrup & a scoop of toasted coconut ice cream.

Honey Biscuits with Mixed Berries

Serves 6-8

1/4 cup caster sugar
2 tbsp honey
1/2 cup flour
1 egg white
45g butter, melted

3/4 cup thick cream
2 tbsp pure icing sugar, sifted
2 tsp grated lime rind
500-600g mixed berries

Preheat oven to 180ÂșC.
To make biscuits, place sugar honey, flour, egg white & butter in bowl & stir until smooth.
Drop teaspoonfuls of mixture onto greased baking trays & bake for 8-10 minutes or until biscuits are a dark golden colour.
Cool biscuits on wire racks until they are crisp.
To make filling, mis together cream, icing sugar & rind.
To serve, place biscuit on plate & top with dollop of cream mixture & berries.
Top with another biscuit & sprinkle with extra icing sugar.

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