Sausage and white wine risotto

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Serves: 4 Time: 30 minutes

  • 300g Arborio rice
  • 4 sausages
  • 1 ltr warm chicken stock
  • 30 g butter
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp rosemary
  • 1 tsp thyme
  • 150ml white wine
  • 50g parmesan

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Brown the sausages in a large frying pan with some oil. Keep the oil and juices in the pan

Transfer the sausages into a baking tray and place in a preheated oven (200c) for 20 mins

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Keep the stock warm in a saucepan on a low heat

Add half of the butter and the onion to the sausage pan and fry on a medium heat for 3 minutes until lightly browned

Add the garlic, herbs and rice, season with salt and pepper then cook for 1 minute until the rice is glossy

Pour in the wine, bring to the boil and reduce by half

Add a ladleful of warm stock and stir until the liquid has been absorbed. Keep adding the stock one ladle at a time, making sure each one has been fully absorbed, until all the stock has been used

If the rice is not fully cooked keep adding small amounts of water in the same way until it is cooked

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Remove the sausages from the oven and cut into small pieces, stir into the rice with the rest of the butter and the parmesan

Serve and garnish with fresh chopped parsley or basil and more parmesan

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Sea bass with kale chips and puttanesca sauce

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Serves: 2 Time: 30 minutes

  • 2 sea bass fillets
  • 1 onion, finely chopped
  • 3 cloves garlic, crushed
  • 1tsp chilli flakes
  • 400g chopped tomatoes
  • 1tbsp capers
  • 250g celeriac, peeled and cut into chip shape pieces
  • 200g kale
  • 20g butter
  • 1 lemon, ½ to squeeze ½ to serve
  • Salt
  • Pepper

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Spread the celeriac into a thin layer on a non-stick baking tray with 1 tbsp of oil, season with salt and pepper and mix to coat with the oil. Place in a pre heated oven (200c) for 25 mins, stirring half way though, until golden.

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Meanwhile, heat some oil in a saucepan on a medium heat and add the onion, garlic and chilli flakes. Cook for 7 minutes until soft.

Add the chopped tomatoes and ¼ can of water and cook for 10 minutes or until thickened then stir through the capers.

Steam the kale for 5 mins until tender. Add the butter and a squeeze of lemon on top and season with salt and pepper.

While the kale is steaming, heat some oil in a frying pan on a medium heat. Dry the sea bass with a paper towel and then season with salt, pepper and chilli flakes.

Place skin side down in the pan for 5 minutes until the fish is cooked almost fully. Turn and cook for another 2 minutes to finish cooking and to brown off the meat of the fish slightly.

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Spoon the sauce onto two plates and place the fish on top and serve alongside the celeriac chips and kale. Garnish with some fresh parsley and lemon slices.

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Butternut and apple rice

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Serves: 4 Time: 30 minutes

  • 1 onion, sliced
  • 2 cloves garlic finely chopped
  • 1 peeled, deseeded, cubed butternut squash
  • 2 red apples, cored and cubed
  • 1 tsp dried thyme
  • 2 tbsp milk or cream (or vegan alternative)
  • 400g cooked rice
  • 150g kale
  • 45g grated parmesan (or vegan alternative)

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Heat a little oil in a large frying pan or casseroled dish on a medium high heat before adding the onions and garlic, fry for about 5 minutes until the onions are soft.

Add the squash and thyme and fry for 5-10 minutes until the squash is tender.

Add the kale and cooked rice the stir to combine. Mix in the milk or cream to bring everything together. cook for another 5 minutes to heat the rice through.

Add the apples and parmesan and stir a few times until the cheese has melted and combined fully.

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Serve and garnish with some more parmesan and fresh thyme.

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