This is yet another delve into Jamie Oliver’s latest book, Jamie’s America
The whole dish was very tasty though next time I think I’d add an acidic twist with perhaps a splash of white wine.
Category: bacon
Yet another risotto, I can’t get enough of them. Following a lovely roast chicken, I’m left with a gorgeous carcass with which to make glorious stock; and chunky chicken bursting with potential. I made a typical risotto bianco and towards the end added shredded chicken. Whilst I love a creamy, unctuous risotto it can be a touch bland so thinking about the garnishes of a Japanese Yaki Soba I set to a punchy, salty kick to round out the mouthful. I blitzed up streaky bacon and breadcrumbs to make a ruby powder that provides crunch and interest to every spoon.
Chicken risotto with bacon breadcrumbs:
1 onion, diced
A handful of risotto rice per person
Chicken stock, as required
100ml white wine
Shredded cooked chicken
25g butter
For the bacon breadcrumbs:
50g breadcrumbs
2 streaky bacon rashers
- For the breadcrumbs, blitz the bread and bacon together until powdery, then fry on a high heat until browned. Drain on kitchen paper until needed.
- Fry an onion in olive oil until softened.
- Add the rice and toast for a minute. Pour in the white wine and cook over a high heat until reduced to a slight trickle.
- Add the boiling stock a ladleful at a time. At each ladle wait until the liquid has almost disappeared before adding the next.
- After 20 mins or so taste the rice and check that it is tender. If not, keep adding more stock.
- When tender, add the butter and stir vigourously. Add the chicken and warm through.
- Serve scattered with breadcrumbs.
This is the first recipe I’ve tried from Jamie’s America
I start by frying a sliced onion with some bacon, then adding red potatoes that have been sliced on the ‘wide’ bit of a box grater. I continued frying these until soft and then seasoned. Then I chucked in some beaten eggs mixed with a little cayenne pepper, and once the eggs had set oozed the lot on to some toast. Not quite content with my cardiac state I added a little grated cheese on top. Totally satisfying and very tasty, this will come round again another breakfast time!
In a rare moment of dining alone, I took the opportunity to have some fish. Salmon leapt into my hands (not literally) and I tore home to prepare.
A sprinkle of salt, pepper, cumin and coriander both sides and then the fish goes into a hot pan skin-side down. Just as it starts to brown I flip the fish over and add bacon and greens to the pan. Once that pink colour has gone from the sides it’s off to the plate with a little olive oil. I love how the smoky crisp skin gives way to meaty, silky flesh. The contrast with salty bacon and mild greens. Lovely summer food.