Mushroom Risotto

Ingredients

• Dried Porcini Mushrooms
• Onion
• Celery
• Risotto Rice
• White Wine
• Vegetable Stock
• Portobello Mushrooms
• Lemon
• Parsley
• Cornichon
• Parmesan Cheese
• Butter

Method

1. Rehydrate the Porcini in hot water (5 mins)
2. Gently fry diced Onion and Celery in a little Olive Oil (5 mins)
3. Turn up heat and add Risotto Rice (1 min)
4. Add Wine and allow rice to swell a little (2 mins)
5. Add drained Porcini Mushroom water (don’t add the grit that collects at the bottom)
6. Chop the Porcini and add to Rice
7. Add Vegetable Stock a little at a time, stirring every now and then (30 mins)
8. Mean while fry sliced Portobello (10 mins)
9. Mix with chopped Parsley, sliced Cornichon and Lemon Juice
10. When Rice is soft, stir in grated Parmesan Cheese, Butter and season
11. To serve spoon rice onto dish and top with Portobello Mushrooms

Red Pepper Risotto

Ingredients

• Red Peppers
• Garlic
• Chopped Tomatoes
• Bay Leaf
• Risotto Rice
• Vegetable Stock
• Basil Leaves
• Extra Virgin Olive Oil

Method

1. Blister Pepper skin under grill
2. Wrap in tin foil and allow to cool
3. The skin should come off easier now – remove skin and slice
4. Fry Garlic in Olive Oil (2 mins)
5. Add Chopped Tomatoes, Bay Leaf and the Peppers
6. Simmer (10 mins)
7. Add Risotto Rice and stir (2 mins)
8. Add Vegetable Sock a little at a time and continue to stir until the Rice is soft (this can take about 30 mins)
9. Serve with chopped Basil, a drizzle of Extra Virgin Olive Oil and crusty Bread

Ragu Pasta

Ingredients

• 1 Onion
• 1 Celery
• 1 Carrot
• 100ml Vegetable Stock
• 2 Garlic
• 1tbsp Balsamic Vinegar
• 1tbsp Tomato Purée
• Glass of Wine
• 50g Red Lentils
• 4 Mushrooms
• 1 Pepper
• 1 Courgette
• Pasta
• Basil
• Parmesan Cheese

Method

1. Dice all the Vegetables
2. In a pan simmer Onion, Celery, Carrot and Stock until they are soft (5 mins)
3. Add Garlic, Balsamic Vinegar, Tomato Purée and Wine, continue to simmer (5 mins)
4. Add Red Lentils, Mushrooms, Pepper and Courgette, simmer (20 mins)
5. Meanwhile boil your favourite Pasta
6. Season Ragu and stir in chopped Basil
7. Serve with Pasta and grated Parmesan

Spiced Polenta with Tomato Sauce

Ingredients

Tomato Sauce:

• Extra Virgin Olive Oil
• 3 Garlic Cloves
• 1 Glass of Red Wine
• 1 Can of Plum Tomatoes

Polenta:

• 800ml Water
• 150g Polenta
• Extra Virgin Olive Oil
• 1 Garlic Clove
• 1 Chilli
• 1 Sprig Rosemary

Method

1. For sauce, on a low heat fry finely chopped Garlic in Olive Oil (5 mins)
2. Turn up heat and add wine, reduce by half (5 mins)
3. Add Tomatoes, reduce heat and simmer until thick (up to 1 hour)
4. For Polenta, bring water to boil
5. Stir in Polenta and simmer (10 mins)
6. Meanwhile fry finely chopped Garlic ,Chilli and Rosemary in Olive Oil (5 mins)
7. Pour Polenta into Garlic, Chilli and Rosemary
8. Season well then tip out into shallow rectangular dish and allow to cool completely
9. Slice Polenta into strips and fry in oil until crispy on outside
10. Serve with Tomato Sauce

Butternut Squash & Fennel Lasagne

Ingredients

• Butternut Squash
• Garlic
• Thyme
• 500ml Milk
• Onion
• Celery
• Bay Leaf
• Pepercorns
• 25g Flour
• 25g Butter
• Fennel
• Cheddar and Goats Cheese

Method

• Bring milk, Onion, Celery, Bay Leaf and Peppercorns to boil
• Remove from heat and allow in infuse
• Scoop out seeds from Butternut Squash and cube
• Cover in oil, season and Bake @180C (20 mins)
• Meanwhile fry Fennel until soft
• For Sauce, melt Butter, add Flour to make a roux (1 min)
• Remove form heat
• Sieve Milk to remove Onion, Celery, Bay Leaf
• Whisk Milk into roux a little at a time
• Remove Butternut Squash from oven and stir in Garlic and Thyme
• For Lasagne, layer Sauce, then Fennel and Butternut Squash, then Lasagne Sheets and repeat
• Sprinkle over grated cheese and Bake @180C (30 mins)

Tomato Risotto

Ingredients

Tomato Sauce:

• Tomatoes
• Garlic
• Thyme
• Olive Oil

Risotto:

• Onion
• Risotto Rice
• White Wine
• Vegetable Stock
• Mozzarella
• Mushrooms
• Rocket Leaves

Method

1. For sauce, put Tomatoes, Garlic and Thyme in roasting tin
2. Drizzle with Olive Oil and bake @180C (1 hour)
3. Mash Tomatoes through a sieve and allow to cool
4. Fry Onion (5 mins)
5. Add Rice (2 mins)
6. Add White Wine (2 mins)
7. Add Vegetable Stock a little at a time, stirring as you go (20 mins)
8. Stir in Tomato sauce and Mozzarella
9. Season
10. Serve with Fried Mushrooms on top and Rocket Leaves

Strawberry Pannacotta

Ingredients

Pannacotta:

• Vegi Gelatine (1 1/2 sheets)
• 300ml Double Cream
• 200ml Milk
• 80g Caster Sugar
• Vanilla

Coulis:

• Strawberrys
• Lemon Juice
• Caster Sugar

Method

1. Bring Cream, Milk, Sugar and Vanilla to Boil
2. Remove from Heat and whisk in Gelatine
3. Allow to cool a little, then pour into glasses
4. When completely cool, chill (at least 2 hours)
5. For coulis, blend strawberries with lemon juice and caster sugar
6. Serve Pannacotta with coulis on top

Kale & Mushroom Lasagne

Ingredients

Sauce:

• Milk
• Onion
• Bay Leaf
• Celery
• Peppercorns

Filling:

• Kale
• Mushrooms
• Garlic
• Thyme
• Lasagne Sheets
• Cheese

Method

1. Bring all Sauce ingredients up to a boil then leave to cool
2. Boil Kale (5 mins)
3. Fry Mushrooms, Thyme and Garlic (10 mins)
4. Layer Sauce, Lasagne Sheets and Mushrooms in oven dish
5. Top with Cheese and bake @180ºC (30 mins)