Risotto is a deeply calming dish, both to cook and especially to eat. What amazes me about risotto is that it starts the same but can end so many ways depending on what you add. It starts with: onions fried gently, then the heat turned up as your arborio or carnaroli rice is added. A handy tip for measuring rice: […]
Read moreI love making chicken stock. It means there’s a really excellent meal coming in the next day or so, and whilst it bubbles away the whole house smells of divine chickeniness. Using our friend from earlier in the week, all the leftovers were tossed into a roasting tray with some assorted veg: celery, carrots, onions and any other oddity that […]
Read moreInspired by a true muse, I’ve heartily ripped this wholesale from Giorgio Locatelli. It really couldn’t be easier: a chicken breast is butterflied and sliced laterally before being battered thin to get the most surface area possible. This means that it can be cooked quickly and keep as much moisture in as possible. It’s placed on a griddle for about […]
Read moreRoasted for an hour with salt and pepper. Golden brown, pulled away from the bone dead easy, and really tasty meat.
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