Tag Archives: rice

Spicy Smoked Fish & Egg Pilaf

Spicy Smoked Fish & Egg Pilaf

This is really just a ramped up kedgeree and I did toss up whether to call it a kedgeree or a pilaf and decided on the latter because of the cooking method. But, if you love kedgeree you will adorn this dish, served with a side of tossed salad leaves it’s the perfect weekend night or makes a great brunch or lunch.

Spicy Smoked Fish & Egg Pilaf

Serves 4

1 onion, diced
vegetable oil
2 tsp garam masala
1 tbsp grated fresh ginger
1 small red chilli, seeded and chopped
3-4 fresh, frozen or dried curry leaves
1 lemon, zest grated, fruit reserved
1 cup brown basmati rice
2 cups chicken stock
600g naturally smoked fish of your choice, skin and bones removed, flesh flaked
2 free-range eggs, hard-boiled, finely chopped
a good handful of coriander, chopped

1              Place onion and a splash of oil in a large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add garam masala, ginger, chilli, curry leaves and lemon zest and cook, stirring, for 30-45 minutes or until fragrant.

3              Add rice and mix to coat rice with spice mixture. Stir in stock, cover, bring to simmering and simmer, without stirring, for 25-30 minutes or until rice absorbs the liquid and becomes tender.
Remove pan from heat and allow to stand, covered, for 5 minutes.

4              Add fish, eggs and most of the coriander and toss to
combine. Cover again and let stand for a few minutes longer. Serve with a squeeze of lemon juice and scattered with remaining
coriander.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Eggs: Verry Eggs – Napier;
Coriander: JJ Organics – Napier; From the garden: lemon; From the freezer: chilli, curry leaves; Store Cupboard Ingredients: vegetable oil, garam masala, ginger, rice, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Mexican-spiced Brown Rice with Sausages

Mexican-spiced Brown Rice with Sausages

Chewy, nutty brown rice forms the base of this easy, economic and satisfying dish.

This is almost a pantry dish – sausages, stock and peas from the freezer, rice, tomatoes and spices from the pantry and cheese from the fridge – and that’s dinner.

I used breakfast-sized pork sausages – but use whatever you prefer.

Mexican-spiced Brown Rice with Sausages

Canned beans are also a great addition to this dish – use instead of, or in addition to the sausages.

Serves 4-6

500g pork sausages
olive oil
1 onion, chopped
1 clove garlic, finely chopped
1 tsp ground cumin
1 tsp smoked paprika
¼-½ tsp chilli powder or to taste
sea salt
1 cup brown rice
3 cups chicken or vegetable stock
440g can diced tomatoes
1 tbsp tomato paste
1 cup frozen peas
1-2 cups grated hard cheese of your choice – I used a local sheep cheese
a good handful of fresh coriander or parsley

1              Heat a large frying pan with a lid over a medium heat. Add a splash of oil and brown sausages. Remove sausages from pan and set aside.

2              Add onion, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic, cumin, paprika,
chilli powder and a grind of salt and cook, stirring, for 30 seconds or until fragrant.

3              Stir rice into pan and cook, stirring, for 2-3 minutes. Add stock, tomatoes and tomato paste, mix to combine, cover and cook for 30-40 minutes or until rice absorbs the liquid and is tender.

4              Meanwhile, cut sausages into pieces. Add peas and sausage pieces to pan and mix to combine. Cover and cook for 5 minutes longer. Stir in coriander or parsley, reserving a little for scattering, and cheese and stir to melt cheese. Serve immediately, scattered with remaining coriander or parsley.

So tell me, do you have a pantry meal which is based on rice?

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onion: Krismaw Gardens –
Hastings; Paprika, chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; Cheese: Origin Earth – Havelock North; Olive oil: The
Village Press
– Hastings; Store Cupboard Ingredients: cumin, rice, tomatoes, tomato paste, stock, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other rice dishes you might like to try:

One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

Spicy Coriander Rice

Spicy Coriander Rice

 

One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

Sometimes you see a recipe you just know you have to cook and this was the case when I saw One Pot Greek Chicken & Lemon Rice on RecipeTin Eats.

This isn’t my recipe, I have made a few very slight changes, but it
essentially belongs to Nagi of RecipeTin Eats. The main difference between mine and Nagi’s recipe is that I have used brown rice
instead of white – this is just a personal preference – and because of this, my cooking is increased.

One Pan Greek Chicken & Lemon Rice

As Nagi says, “This is not an authentic Greek dish, but does use some classic Greek ingredients and flavours.”

Nagi garnished her dish with slices of lemon which she seared in the pan after cooking the chicken – delicious.

Serves 4

4 tsp dried oregano
4 garlic cloves, finely chopped
1 tbsp grated lemon zest
4 tbsp lemon juice
sea salt and freshly ground black pepper
4 chicken thighs, skin on, bone in
olive oil
1 small onion, finely diced
1 cup medium grain brown rice rice
2 cups chicken stock
chopped fresh parsley

1              Place 2 tsp oregano, garlic, lemon zest and juice and a good grind of salt in a ziplock bag and shake to combine. Add chicken and turn to coat with lemon mixture. Set aside to marinate for at least 20 minutes, but preferably overnight.

2              Preheat oven to 180°C. Heat a large, ovenproof frying pan over a medium-high heat. Add a splash of oil and swirl to coat base. Drain chicken, reserving marinade. Add chicken, skin side down and cook for 4-5 minutes or until browned. Turn and cook for 4-5 minutes longer. Remove and set aside.

3              Pour fat from pan and wipe clean with a paper towel. Place onion and a splash of oil in the frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

4              Add rice, remaining oregano, stock and reserved marinade and bring to simmering. Season with a good grind of salt and black pepper. Place chicken on top of rice, cover pan and bake for 45 minutes. Remove lid and bake for 15 minutes longer. Remove from oven, cover and stand for 5-10 minutes before serving. Serve
scattered with parsley, if desired.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Onions, garlic,
lemons:
Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: dried oregano, rice, stock, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Beetroot Risotto

Beetroot RisottoWith its shocking colour, beetroot risotto certainly adds colour to a meal!

I haven’t made beetroot risotto in ages, so when JR arrived home from the market with more beetroot than I knew what to do with, beetroot risotto seemed like a good option.

As a side dish it teams well with both beef and lamb, but for a really stunning match try it with baked salmon – colour and flavour wise they are a fantastic match.

But, don’t just keep this risotto as a side dish as it makes a satisfying vegetable meal, try topping it with some crumbled feta (as I have done here) or blue cheese, a dollop of horseradish cream or a
handful of rocket and few chopped walnuts and accompany with a salad of mixed leaves.

Beetroot Risotto

Handling beetroot – yes, it will stain your hands, but I find if you
immediately give them a really good wash, with plenty of soap and water, most of the stain is removed and after a couple more washes it is all gone. But, if it really bothers you wear disposal gloves.

Serves 4 as a main or 6-8 as an entrée or side

500g fresh beetroot, trimmed
1 red onion, chopped
butter
olive oil
2 garlic cloves, finely chopped
½ tsp dried mixed herbs
1 cup Arborio or risotto rice
5-6 cups hot vegetable or chicken stock
sea salt and freshly ground black pepper

1              Scrub beetroot, place in a saucepan and pour water to cover. Cover pan, place over a medium-high heat and bring to the boil,
reduce heat and simmer for 30-45 minutes or until beetroot is
tender and can easily be pierced with a knife – cooking time will vary depending on the size of the beetroot. Remove pan from heat, drain and set aside until cool enough to handle.

2              Peel beetroot, roughly chop and place in a food processor or blender with about ½ cup stock. Process to make a thick purée – you should have about 2 cups of purée.

3              Place onion, a knob of butter and splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic and herbs, and cook, stirring, for 30-60 seconds or until fragrant.

4              Stir in rice and cook, stirring, for 1-2 minutes to toast and coat with oil mixture. Increase the heat, add ¼ cup stock and cook, stirring, for 2-3 minutes or until almost absorbed. Add a ladle (about 1 cup) of stock and cook, stirring, until nearly absorbed – continue in this way, adding stock and stirring until rice is just cooked – this will take about 20 minutes.

5              Stir in half the beetroot purée and season with a good grind of salt and black pepper. Stir in remaining purée, cover and stand for 2-3 minutes before serving.

Where did the ingredients for this dish come from:
Onion, garlic: Krismaw Gardens – Hastings; Beetroot: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
rice butter, stock, herbs, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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One-Pan Beef, Rice & Vegetables

One-Pan Beef, Rice & Vegetables

Nutty, chewy brown rice teams with mince and vegetables to make an easy and versatile one-pan meal. If there are extra mouths to feed increase the quantity of rice to add bulk at very little extra cost.

One-Pan Beef, Rice & Vegetables

Chard or silverbeet stems add flavour, colour and bulk to dishes so don’t discard them – simply thinly slice or chop.

Serves 4-6

1 large onion, chopped
vegetable oil
2 tsp smoked paprika
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
500g beef mince
1 bunch chard or silverbeet, stems thinly sliced or chopped, leaves chopped
2 zucchini, chopped
1 cup brown rice, cooked
sea salt and freshly ground black pepper

1              Place onion and oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Add paprika, cumin, coriander and turmeric and cook,
stirring, for 1-2 minutes or until fragrant.

3              Add mince and cook, stirring occasionally, for 5 minutes or until beef is just cooked. Add chard stems, zucchini and rice, cover and cook, stirring occasionally, for 5 minutes or until vegetables are just tender. Add chard leaves and cook, stirring occasionally, for 5 minutes or until leaves wilt.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion: Krismaw Gardens
Hastings; Chard, zucchini: The Chef’s Garden @ Epicurean
Hastings; Paprika: Orcona Chillis ‘n Peppers – Hastings; Store
Cupboard Ingredients:
vegetable oil, cumin, ground coriander,
turmeric, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince dishes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Poke Bowl

Poke BowlIf you love sushi and sashimi, you will adore poke.

I have been reading about and researching poke (pronounced po-kay or POH-keh) for at least a year and because I hadn’t had it,
hadn’t been able to get my head around exactly what it should be like.

Back in June I posted a recipe for Tuna & Avocado Rice Bowl and this was one of my first attempts at poke – and while it tasted great and I have made it many times since, I didn’t call it poke, because I didn’t think I had captured the essence of dish.

The other night we were having dinner at Milk and Honey in Napier and it was on the menu, so, of course, I was having it and as I knew I would, I loved it.

The poke at Milk and Honey had a Korean influence, it was teamed with house made kimchi – fabulous – and was pretty spicy. I loved it, but best of all it give me an understanding of what poke is all about. The description on their menu was “Fish poke, kimchi, soy sesame marinade, almond, coriander, toasted wakame”.

My research for this dish tells me, that there are as many variations as there are Hawaiians who make it – this is a Hawaiian dish – so you can really make it your own. This article in the Huffingtonpost is what I have based my version on.

Traditionally made with ahi tuna, on this occasion, I used kingfish, as it at is more readily available here, but if you can get your hands on tuna – use it!

This is such a staple take out dish in Hawaii that I found a number of recipes that just required you to cook the rice and use your
favourite store bought poke – not much good for those who can’t buy poke!

Poke Bowl

One thing that I am sure of, is that, my interpretation of poke is nothing like that which is served in Hawaii, but let me assure you it is very easy and a fabulously spicy dish whose most important ingredient is the
freshest fish possible.

For each serve or bowl

2 green onions, 1 chopped and 1 sliced
fresh chopped chilli, to taste
2 tbsp soy sauce
1 tbsp lemon juice
150g kingfish or tuna or other fish of your choice
sea salt
½ – ¾ cup hot cooked brown or white rice seasoned with rice wine
½-1 avocado, sliced or cubed
micro-greens, to garnish (optional)

1              Place chopped green onion, chilli, soy sauce and lemon juice in a mini food processor and process to mince and combine.

2              Season fish lightly with salt, place in bowl and set aside for 5 minutes. Pour over soy sauce mixture and set aside to marinate for 30 minutes. Drain fish, reserving marinade.

3              To assemble, place a large scoop of rice in a bowl, top with most of the avocado – keeping the best slices for the top – then the fish cubes and remaining avocado. Pour over marinade and garnish with sliced green onion and micro-greens.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Green onions, lemons: Krismaw Gardens – Hastings; Avocado: JJ Organics – Napier; Chilli: Orcona Chilis ‘n Peppers; Micro-greens: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: soy sauce, salt, rice.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Kedgeree

KedgereeKedgeree also sometimes called kitcherie, kitchari, kidgeree,
kedgaree, or kitchiri is a dish of boiled rice, flaked smoked fish, curry powder, butter and hard-boiled eggs.

Kedgeree is believed to have been taken to Britain by British
colonials who enjoyed it in India. In Victorian times it was a
breakfast dish and certainly is still great served for a special
breakfast or brunch. However, this is no light weight dish and it stacks up as an economical and easy family meal.

Kedgeree

White rice can be used instead of brown, but I prefer the nuttiness of brown rice so use that.

Leftover rice? Turn it into this delicious one-dish meal.

Serves 4

1 cup brown basmati rice
1 large onion, chopped
vegetable oil
1 tbsp curry powder
300g hot smoked fish, skin and bones removed, flesh flaked
1 cup frozen peas
a good knob of butter
a good handful of fresh parsley, chopped
4 hard-boiled eggs, peeled and quartered

1              Cook rice using your preferred method.

2              Place onion and a good drizzle of oil in a large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add curry powder and cook, stirring, for 1-2 minutes or until fragrant.

3              Add rice, fish and peas and mix to combine. Cover and cook over a medium heat, stirring occasionally, for 10 minutes or until heated through.

4              Add butter and most of the parsley and mix gently to
combine. Served topped with eggs and scattered with remaining parsley.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion: Krismaw Gardens
Hastings; Eggs: Verry Best Eggs – Napier; Parsley: Epicurean
Supplies
– Hastings; Store Cupboard Ingredients: rice, vegetable oil, curry powder, frozen peas, butter, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Easy Lamb & Zucchini Brown Rice Pilaf

Lamb PilafThe other day when JR read out of the paper that there was a potato shortage, my immediate reaction was “Oh, we will have to eat more rice” – I love rice, particularly brown rice, however, JR is not so keen on it, so when he saw me cooking this he said “So, we are being
affected by the potato shortage?” to which I replied “Yes!”. Despite his supposed aversion to rice, I notice he went back for a second helping!

Easy Lamb & Zucchini Brown Rice Pilaf

This is an incredibly easy and tasty one-dish meal that just about looks after itself

Serves 4

1 tbsp olive oil
1 large onion, chopped
400g diced lamb
2 cloves garlic, finely chopped
1 tbsp mild curry powder
1 cup brown basmati rice
2 cups chicken stock
2 large tomatoes, chopped
2 medium zucchini, diced
2 tbsp chopped parsley
sea salt and freshly ground black pepper
1 tbsp pine nuts, toasted

1              Place oil and onion in a frying pan with a lid over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2              Push onion to the side of the pan. Add lamb and cook,
tossing, for 2-3 minutes to brown. Add garlic and curry powder and toss to coat lamb. Stir in rice and mix to combine.

3              Add stock and tomatoes and mix well to combine, bring to simmering, cover and simmer over a low heat for 20 minutes. Add zucchini and a good grind of salt, mix to combine and cook, covered for 15-20 minutes longer or until liquid is absorbed by the rice,
adding a little more stock, if necessary, during cooking. Turn off the heat and leave to stand for 5 minutes. Stir in parsley and season to taste with salt and pepper. Serve pilaf scattered with pinenuts.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other one dish rice recipes you might like to try:

Easy Lamb Biryani

Easy Lamb Biryani

Spicy Coriander Rice

Spicy Coriander Rice

 

Green Rice

Green Rice 006a

This Mexican-inspired rice dish has a fresh herby flavour and best of all it is easy.

As regular readers know I tend to use brown rice as I like its chewy texture and nutty flavour, plus, of course, there is the extra health benefit and I have once again used it here for these reasons.

This is my take on the classic Mexican rice dish – Arroz Verde – it adds interest to the simplest meal and is a great addition to a
vegetarian meal.

Green Rice

To ensure even mixing of the herbs chop them together.

Traditionally a green poblano would be used in this dish, but as poblanos are not yet in-season I have used a Serrano chilli, which gives the dish just a hint of heat. It is important for this dish to remove the seeds from the chilli to avoid it being too hot.

Serves 4

1 cup long-grain brown rice
1 medium onion, chopped
1 clove garlic, chopped
½ serrano chilli, or to taste, seeds and ribs removed, chopped
3 cups vegetable or chicken stock
¼ cup vegetable oil
1 cup chopped fresh leafy herbs – I used each ½ cup of chopped coriander and parsley, with a some mint leaves
sea salt

1              Place rice in a heatproof bowl, pour boiling water to cover and set aside to stand for 15 minutes. Drain and rinse under cold
water, then drain again and set aside

2              Place onion, garlic, chilli and ½ cup stock in a food processor and process until smooth – you will have liquid puree.

3              Heat a heavy-based saucepan over a medium heat, add oil and heat for 30 seconds or until simmering. Add rice and cook, stirring, for 2 minutes to toast. Stir in chilli mixture and cook, stirring, for 1 minute before stirring in remaining stock. Bring to boil, reduce heat, cover and simmer for 35-40 minutes or until liquid is absorbed and rice tender.

4              Stir in herbs and a good grind of salt, cover and stand for 5 minutes before serving. Just prior to serving, fluff up with a fork.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other rice recipes you might to try:

Spicy Coriander Rice

Spicy Coriander Rice

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Celery Risotto

Celery Risotto

 

Fennel, Leek & Lemon Risotto

Lemon Risotto 007aI don’t buy women’s magazines very often, but when the one that had the pics of the Clooney wedding was sitting right at the
checkout at the supermarket, I did pick it up, and after a causal look through I wondered why I had bothered!

However, just before discarding it, I took another look and that is when I saw the MENU! And that is when I said to JR “Well it was worth getting this mag!” Is it sad to be more interested in the menu than the frock?

Just in case you haven’t seen the menu – here it is as published in
NZ Woman’s Day magazine, October 13, 2014.

  • Vellutata (creamy soup) of ratte potatoes with champagne & black truffle
  • Lemon risotto with lobster
  • Lemon & ricotta angalotti pasta
  • Tagliato (fillet) of chianino beef with porcini mushrooms, anna potaotes & green figs
    OR
  • Sea bass baked in paper with fruit & vegetable ceviche
    OR
  • Millefoglie (stack) of autumn vegetables
  • Chaud froid (jelly) served with strawberries & zabaglione

Served with

  • Pinot grigio, Jermann 2013
  • Le Serre Nuove dell’Ornellais 2011

Taking inspiration from the lemon risotto served as George’s
wedding and the gorgeous spring produce in our markets this is my take on a lemon risotto. As I didn’t have a lobster laying around, I served it with pan-cooked salmon and a side of steamed asparagus.

Fennel, Leek & Lemon Risotto

Serves 4 as a main or 8 as a first course

butter
1 tbsp olive oil
4 thin leeks, thinly sliced
1 medium bulb fennel, thinly sliced
1 garlic clove, finely chopped
2 cups Arborio rice
½ cup dry white wine
5 cups vegetable or chicken stock, heated and kept warm
1 tbsp grated lemon rind
¼ cup fresh lemon juice
sea salt and freshly ground black pepper
¼ cup chopped fresh dill, or to taste

1              Place a knob of butter, oil, leeks, fennel and garlic in a heavy-based saucepan over a medium heat. Cover and cook, stirring
occasionally, for 8-10 minutes or until vegetables soften.

2              Add rice and cook, stirring, for 2-3 minutes to toast.

3              Add wine and cook, stirring, for 2-3 minutes or until
absorbed. Add about ½ cup stock and cook, stirring, until absorbed. Continue adding stock, ½ cup at a time, stirring constantly and allow stock to be absorbed before adding next quantity until rice is tender and creamy, but still has a slight bite.

4              Remove from heat, stir in lemon rind and juice and season with salt and freshly ground pepper. Add most of the dill, reserving some for garnishing, add another knob of butter, if desired, and mix to combine. Serve scattered with remaining dill.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other risotto recipes you might like to try

TeMataMushrooms_Portobello&Button

Mushroom and Pancetta Risotto

Smoked Trout, Pea & Preserved Lemon Risotto

Smoked Trout, Pea & Preserved Lemon Risotto

Celery Risotto

Celery Risotto