Raymond does Charcuterie

As I currently struggle to plan the making of my own ham and chorizo I found much encouragement in the unending enthusiasm of Raymound Blanc who this week in his current 'Kitchen Secrets' series cover Charcuterie (cured meat). Last year I tasted myself some of the very best local french produce and the local smoked(donkey meat) cured sausages were among the highlights in terms of quality, texture and deep flavour, here Raymound lets you in on the simplicity of some of the most highly regarded dishes in the world.

http://www.bbc.co.uk/iplayer/episode/b00ztf1l/Raymond_Blancs_Kitchen_Secrets_Series_2_Charcuterie/

On the Menu..Green Risotto

Ingredients

• 100g frozen peas
• 100g salad spinach
• 20g fresh mint
• 3 tbsp crème fraîche
• salad onions
• 1 litre Vegetable Stock
• 1 tbsp olive oil
• 350g arborio rice
• 150ml white wine
• 75g Parmigiano Reggiano (or Pecorino), finely grated

Method

1.)Cook the peas in boiling water for 2 minutes. Wilt and drain the spinach and add into a food processor with the mint and crème fraîche. Blend until smooth.

2.)In a large pan, heat the stock and bring to a gentle simmer.

3.)Meanwhile, heat the olive oil in a large pan, add the onions and cook for 2 minutes, until soft. Stir in the rice, pour in the wine and allow to bubble. Add a ladle of hot stock and cook until all the liquid is absorbed, stirring constantly. Continue to add the stock ladle by ladle, stirring, until the rice is creamy.

4,)Remove from the heat and stir in the cheese. Add the green purée to the rice and stir to combine. Season.

Particualy excellent is to serve the Risotto as shown with some roasted bird; chicken,turkey and particulaly pheasent work very well. Additionally it serves to turn this dish into a hearty main meal. Serve with leftovers, as an added treat pour the roasting juices over the risotto itself, exceptional.

On the Menu...

This light, piquant and flavorful rice dish is inspired by the results of a drunken fumble with a Waitrose recipe card one varsity eve. Here, a light fish stock takes the place of yogurt or coconut milk (both staples in South/ South -East Asian dishes), leaving you satisfied but not heavy after the meal. The list of Ingredients may seem long, but don't let that daunt you- you're most likely to have a number of these lurking in the back of your larder (behind the Woodcock and stuck to the Marmite).

Serve with a light and fresh Raita  and an ice cold Hoegaarden.

Serves: 4-5 (keeps exceptionally well in the freezer)

For the Pilau

1 large onion, chopped
2 tbsp sunflower oil
2 cloves garlic, chopped
1 tbsp Korma Curry Paste
250g basmati rice
500ml Fish Stock 
Grated zest and juice of 1 large lime
20g fresh coriander
200g Cooked, peeled prawns

For the Raita

½ Cucumber, peeled and diced
½ x 500g tub Natural Yogurt
Chopped fresh mint (to taste)
½ tsp ground cumin
A pinch of cayenne pepper

Method 

1. Gently fry the onion in the oil for 4-5 minutes. Add the garlic and curry paste. Stir for a further minute, then add the rice and mix well.
2. Pour in the stock, add the lime zest. Season, then cover the pan. Simmer gently until the stock is absorbed and the rice is cooked to your preference (I favour mine with a little bite).
3. Roughly chop and stir in the coriander, add lime juice and prawns. Warm through and season.
4. To make the Raita, wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the Raita ingredients in a bowl. Serve a spoonful with a light squeeze of lime on top of your Pilau.

Nibble of the Week

We at the Ataraxian Club love bloody good food, and recently I indulged on a new year jaunt up to Edinburgh. I dinned at the Hadrian's Brasserie at the Balmoral Hotel. The service was impressive, some of the best I have experienced, not too stuffy or invasive, relaxed and modern. The restaurant was beautiful, very well presented but again modern and relaxed. Having had an ever-wonderful Hendricks Gin & Tonic in the bar, we headed into the restaurant where I had a the excellent Char Grilled Scottish Chicken, Herb Gnocchi, Wild Mushrooms with a Café au Lait Sauce  followed by the second best Crème Brûlée (sounding like my grandmother) I have had the pleasure to break. If find yourself north of the wall this winter it is well worth your time making a pilgrimage and taking refuge from the predictable Scottish weather at Hadrian's Brasserie.