Lemon and Herb Risotto Cake

  • Servings: ”4″
  • Difficulty: ”medium”
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Lemon and Herb Risotto cake

 

Risotto….. Just the name alone conjures up images of silky, smooth and creamy Arborio Rice as the backdrop to a fabulous and decadent main dish and I mean seriously who does not like Risotto…… except for my daughter who says that “rice should not be creamy”. Oh well you can’t have everything.

This particular recipe comes to us from a book that quite frankly I had forgotten that I even had…… did I mention that I have somewhere round 80 cookbooks?…… and it is dedicated to nothing but RISOTTO and it contains 75 different variations of this wonderful dish.

Now I have to admit that the thought of making a Risotto cake never entered my mind…. a main dish or even Arancini most certainly…. but never a cake and as such I have not made this one nor have I ever tried it but I am sure it will be a monstrous hit.

Here’s how we do this one.

Shopping list:

  • 1 Small Leek – finely sliced
  • 2 1/2 cups Chicken stock
  • 1 cup Arborio rice or other Risotto rice
  • Grated rind of one Lemon
  • 2 Tbsp snipped fresh Chives
  • 2 Tbsp chopped Parsley
  • 3/4 cup grated Mozzarella
  • salt and fresh ground pepper

Putting it all together:

  1. Preheat oven to 400° and lightly oil a 8 1/2 inch round cake pan
  2. Put the leek in a large pan with 3 Tbsp of stock.
  3. Cook over a medium heat, stirring occasionally until softened. Stir in the rice and the remaining stock
  4. Bring to a boil. Reduce heat, cover the pan and simmer gently, stirring occasionally for about 20 minutes
  5. Stir in the lemon rind, herbs, cheese and seasoning.
  6. Spoon the mixture into the tin and bake for 30-35 minutes or until lightly browned.
  7. Let stand for 5 minutes then turn out and slice.

There you have it another “simple but tasty recipe for the grilling season and beyond”.

Until next time………..

                          Bon Appetit

Fish En Papillote

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I truly truly LOVE grilling season I mean what’s not to love? Meat, flame, warm temperatures and cold beer there really is only one thing better but this is a G rated blog so…… well never mind. Oh and I should point out that En Papillote is nothing more than a fancy cooking term for “In Paper”.

Like everyone else I struggle with what to put on the “barbie” as the Ausies would say. How many times can you do burgers and ribs and chicken and steak before you get tired of the same old same old—– Okay that was a silly question but you get the idea and if you’re like me BBQ’d veggies just don’t really do the trick —- well not always. So I made this particular dish the other day because I was in a mood for something different and I should kick myself for not remembering this technique earlier than now—— IT TURNED OUT AWESOME  and the real bonus is that it is so easy to do. Here’s how.

Ingredients:

– Fish fillets… whatever type you like. I use Tilapia

– Three lemon slices per filet

– Old Bay seasoning or whatever type of fish seasoning you like

– Spring onion

– Asparagus

– Chopped garlic to taste

– One sprig of Rosemary and Dill per filet (or more if you like)

– Parchment paper

Method:

– On a piece of parchment paper that is at least an inch and a half longer than the filet on BOTH ends lay down the lemon slices.

– Place the fish filet on the lemon.

– Sprinkle on whatever fish seasoning you happen to be using

– Lay the asparagus on top of the filet

– Sprinkle on the garlic

– Add the spring onion

– Top with the Rosemary and Dill

– Fold up the parchment like it was an envelope, place it on a cookie sheet and place it on a 350 degree BBQ for approx 20-25 minutes.

Serve with baby potatoes or rice or if you want to go whole hog (sorry couldn’t resist)  with the healthy eating thing then why not try it with herbed Quinoa.

The other really great thing about this dish is the clean up since to eat the fish you merely open the parchment paper and dig in and when you are finished your parchment paper plate simply goes in the garbage.

So there you have it a “simple but tasty recipe for the grilling season and beyond.”

Until next time—— BON APETITE