longtimelurker: [quote author=wvalady1968 link=board=women;num=1062851255;start=80#80 date=11/03/03 at 13:12:51]
1 c. chopped onions
1/2 c. chopped green pepper
[/quote]
Strange - who'd have thought of measuring onions and peppers in cups?
Sorry, but over here we'd just say 1 med onion, chopped (or however many it is) - seems far more sensible if you ask me!
Love cooking (comes from being a chemist I think). Not really my own and a bit naughty to post, but this is an excellent recipie from Jamie Oliver. I'm sure he's put it up for free at his website before now, but in case he hasn't I'll give him some free advertising instead!
Roast squash, sage, chestnut and pancetta risotto
risotto base
2 pt vegetable stock
2 1/2 oz + knob butter
2 tbs olive oil
large onion, finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14oz risotto rice
2 wineglasses Martini
salt & pepper
4 oz freshly grated parmesan
extra
1 butternut squash
1 level tbs coriander seeds
2 sm. dried chillis
salt & pepper
olive oil
12 slices of pancetta or dry-cure smoked bacon
3 1/2 oz chestnuts (cooked and peeeled)
bunch sage
optional (but reccomended!) 6 heaped tbs marscapone
Serves 6
Preheat oven to 190C, gas 5
cut squash in half and scoop out seeds, put to one side
cut squash lengthways into 0.5cm/1/4" slices
bash coriander seeds and chillies with salt and pepper (pestle&mortar or rolling pin)
dust chilli mix over squash with 1tbs olive oil
mix up until completely coated and line up snugly in a roasting (I think you say broiling?) tray
bake for around 30 min until skin is soft to touch
Meanwhile start with the basic risotto below
Once the 30 min is up, remove squash from the oven and lay pancetta over it.
Mix squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper.
Sprinkle over squash and pancetta and place in oven for 5-10min so pancetta is crisp.
Once the squash has cooled a little, shake off pancetta and chestnuts and finely chop squash (it is quite squishy here, so be warned! You can leave half the squash chunky if you prefer).
By now, the risotto that you have been preparing at the same time should be ready...
Basic risotto:
Heat stock
In seperate pan heat olive oil and knob butter. Fry onions, garlic and celery and fry V SLOWLY for 15 min, so they don't colour
When vegetables are soft, add rice and turn up heat
Keep stirring as the rice gently fries. When it starts to look translucent (~1min) add the vermouth and keep stirring
Once the vermouth has cooked into the rice add the first ladle of hot stock and a good pinch salt
Turn down heat and simmer so rice doesn't cook too quickly.
As the stock is absorbed keep adding stock one ladle at a time, stirring to massage the starch out of the rice, allow each ladle to be absorbed before adding the next (about 15 min total)
Taste rice to see if cooked (should be soft with slight bite) - if not, add more stock and continue. If you run out of stock, add boiling water
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Remove from heat and add butter, parmesan and the squash. Stir well.
Place lid on pan and stand for 2 min.
Serve sprinkled with squash seeds, pancetta and chestnuts with a big dollop of marscapone on the side.
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Have tried this one and it is delicious (even if it does need a bit of doing 2 things at once in the middle). I wasn't too keen on the squash seeds, though - so you may want to leave them out.
The guy does some great recipies, though (even if he does have an annoying voice) - I haven't had a dud one from any of his cookbooks so far.
