Yes, again. A very simple and rustic one this. I also went against my usual and used the ready-sliced chorizo, which I quickly fried either side to crisp and start to render down. Then in with butter and a red onion with some diced red pepper, and after softening the rice goes in for a minute to toast. Then some […]
Read moreAnother fine idea from Olive magazine. You start with a fairly ordinary risotto bianco: arborio rice (two handfuls per person) fried in two tablespoons of butter for a minute, then add a glass of wine until almost dry. Then ladle in hot vegetable stock until the rice is swollen and tender. Season and add parmesan to taste. The artful touches […]
Read moreA quick and easy dinner based on something seen in Olive magazine: red onion, diced courgette and carrots fried in oil flavoured with cumin and paprika. Once they’ve softened a little, a tin of tomatoes and a little veg stock is added then left to simmer until all the veg is tender. I’ve topped it here with some sliced flour […]
Read moreIn a fluster? Need something dead quick to lift that sandwich or slip round some lettuce leaves? Try my super quick mock caesar sauce: mayonnaise, worcestershire sauce and a dash of black pepper. No, it’s not the real thing and not authentic in any way but as a quick reminder of the taste it will certainly do. In this instance […]
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