Asparagus Risotto

Ingredients

700 g green asparagus
200 g risotto rice
100 g almonds
1 white onion
1 Tbsp vegetable bouillon powder
1 cup soy milk
1 Tbsp lemon juice
3 Tbsp olive oil
salt and pepper

Method

  1. Cut off the end of the asparagus and save it for the vegetable stock. Set aside 8 asparagus whole (without the end part). Cut off the top part of the remaining asparagus and set it aside. Cut the middle part of the remaining asparagus into small discs.
  2. In a large pot with about 4 litres of water add 1 tbsp of vegetable bouillon and the ends of the asparagus. Bring to boil and keep this vegetable stock hot on slow boil throughout this recipe. Add a pinch or two of coarse sea salt.
  3. In a non-stick pan, add a finely chopped white onion and a ladle of the vegetable stock. Let the onion cook for 1 minute, then add the asparagus discs and let them cook for about 5 to 6 minutes. Add some more vegetable stock if necessary and season with some sea salt.
  4. In a small pot with boiling water, blanch half of the almonds for exactly 60 seconds. Then drain them under cold water and remove their skin. It should be very easy to do, just squeeze the almonds through your fingers and they should pop out of their skin.
  5. In a small blender, add the peeled almonds, soy milk, 2 tbsp of cooked asparagus discs, a pinch of salt and a squeeze of fresh lemon juice. Blend very well until you have a very smooth cream.
  6. On a baking tray with some parchment paper or a silicon mat, season the tip of the asparagus with a crushed clove of garlic, olive oil, salt and a squeeze of lemon juice.
  7. On the same tray, but separate from the asparagus, season the second half of the almonds with olive oil and salt. Bake in the oven for 10 min at 180˚C (360˚F). Then crush the almonds into small pieces.
  8. In a large pan, add the risotto rice and start toasting the rice on medium heat for about 1 minute while stirring with a wooden spoon.
  9. Add a small quantity of hot vegetable stock to the rice (about 1.5 ladles) and stir. When the vegetable stock has evaporated, add some more, little by little. Keep stirring often. Repeat this for the next 10 minutes.
  10. Take the 8 whole asparagus and with a potato peeler, start shaving them, creating thin slices of asparagus. Season this with some salt, olive oil, and a drizzle of lemon juice. Set aside. Don’t forget to keep an eye on the risotto, you need to keep adding vegetable stock and keep stirring.
  11. After 10 minutes, add the asparagus discs to the rice, some extra vegetable stock, and keep stirring. Keep adding vegetable stock and stirring for about 5 more minutes, until the risotto is cooked al dente. It needs to have some bite.
  12. Turn off the heat and add the almond-asparagus cream into the risotto while stirring. Add some more vegetable stock if necessary. At this point taste and add some salt if necessary.
  13. Keep stirring until the cream is fully incorporated. Remember that the consistency of your risotto needs to be wavy, or as we Italian’s say, “all’onda”. Not too thick, not too watery, just like a wave.
  14. Remove risotto to a flat plate. Let it set into the place without touching it. Then add the roasted asparagus tips on top.
  15. Sprinkle with some crushed roasted almonds. Top with a bush of asparagus shavings, and drizzle with some drops of extra virgin olive oil.

Makes 4 servings.

Source: Vegan Food and Living

Vietnamese-style White Rose Dumplings

Ingredients

20 pieces rice paper skins
16 oz raw shrimp, peeled
2 tsp minced garlic
2 tsp minced shallot
1 tsp salt
1 tsp pepper
1 tsp sesame oil

Sweet Dipping Sauce

1 cup fish sauce
1-1/2 cups sugar
3 cups water

Method

  1. Put shrimp, garlic, shallots, salt and pepper and sesame oil in a food processor, mix well.
  2. Put damp rice paper wrapper in palm of hand, place one teaspoon of mixture in center and fold in corners to form the shape of a flower.
  3. Steam for five minutes.
  4. Serve hot with sweet dipping sauce.

Makes 20 dumplings.

Source: The Cookbook of Streets International

Stuffed Roasted Butternut Squash

Ingredients

1 butternut squash
1 Tbsp olive oil

Stuffing

2 carrots, peeled and chopped
2 celery sticks
1 yellow onion, peeled, chopped
2 garlic cloves, peeled, minced
85 g wild rice
85 g white rice
60 g walnuts, chopped
50 g dried cranberries
1 tsp freshly ground black pepper
1/2 tsp fresh sage, chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme

Method

  1. Preheat the oven to 180ºC.
  2. Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut-side up.
  3. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60-75 minutes until the squash is cooked and fork tender.
  4. Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both squash halves, leaving about a 2.5-cm border all around. Chop the scooped-out squash flesh and set aside.
  5. Prepare the stuffing while the squash is baking. In a large pan, heat the olive oil over a medium-high heat. When hot, sauté the carrots, celery, onion and garlic until the veggies soften and begin to brown.
  6. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes.
  7. Add the white rice to the pan, cover and continue to cook another 8-10 minutes until the rice absorbs the broth.
  8. Add the walnuts, dried cranberries, sage, thyme, salt and pepper. When ready, add in the squash flesh. Stir well to combine.
  9. Pack in as much of the stuffing into both sides of the squash as you can. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places, holding it together.
  10. Lightly brush the top with more olive oil. Bake for 20-35 minutes until hot all the way through. Season the top with cracked pepper and a sprinkle of chopped sage. Carefuly cut into slices and serve.

Makes 8 servings.

Source: Vegan Food and Living

Orange-yuzu Glazed Chicken with Wild Rice Salad

Ingredients

2 tablespoons orange juice and grated zest of 1/2 orange
2 tablespoons yuzu juice or naturally brewed ponzu
1/2 cup honey
Kosher salt and freshly ground black pepper
1/2 pound haricots verts, or regular string beans, stem-ends trimmed
1 (6-pound) chicken, split, washed, and patted dry
2 tablespoons grapeseed or canola oil
2 red onions, cut into 1-inch slices
1 tablespoon Dijon mustard
1/2 cup Greek yogurt
2 cups cooked wild rice

Method

  1. To make the glaze, combine the orange juice, yuzu juice, and honey in a small bowl. Season with salt and pepper. Remove 1/4 cup of the mixture to a second small bowl and set both bowls aside.
  2. Fill a large bowl with water and add ice. Cook the beans in abundant boiling water until tender-crisp, 2 to 3 minutes for haricots verts, 4 to 5 minutes for regular beans. Using a large strainer, transfer the beans to the ice water. When cold, drain the beans. If using regular beans, cut them into 1-inch lengths. Set the beans aside.
  3. Preheat the oven to 375ºF.
  4. Season the chicken well with salt and pepper.
  5. Heat a large, heavy skillet over high heat. Add the oil and swirl to coat the bottom. When the oil is hot, add the chicken and brown, turning once, 8 to 10 minutes. Transfer to a platter and pour out all but 1 tablespoon of the fat. Reduce the heat to medium and add the onions. Season with salt and pepper and saute, stirring, until softened, 5 to 7 minutes.
  6. Return the chicken to the pan and brush with the glaze. Transfer to the oven, bake for 10 minutes, and brush again with the glaze.
  7. Return the pan to the oven and bake until the chicken is done, 20 to 25 minutes in all. Transfer the onions to a large bowl.
  8. In a small bowl, blend the orange zest, mustard, the reserved 1/4 cup of brushing syrup and the yogurt.
  9. Add the rice and beans to the bowl with the onions. Add all but 2 tablespoons of the mustard-yogurt mixture and toss lightly. Season with salt and pepper.
  10. Carve the chicken. Transfer the rice salad to four individual plates and place chicken pieces on top. Add a dollop of the remaining mustard-yogurt mixture to one side before serving.

Makes 4 servings.

Source: Simply Ming One-pot Meals

Simple Pork Schnitzel

Ingredients

4 pork escalopes, about 150 g each, trimmed of fat
4 tbsp plain flour
2 eggs, beaten
100 g fresh breadcrumbs
700 g carrots, cut into batons
2 tbsp olive oil
30 g butter

Cashew Nut Pesto

6 sun-dried tomatoes from a jar, drained
60 g cashew nuts
50 g finely grated Parmesan
1 small red pepper, seeded and roughly chopped
1 garlic clove, crushed
50 ml olive oil
salt and pepper

Basil Rice

200 g basmati rice
25 g bunch of basil, leaves only
1 tbsp olive oil
juice of 1/2 lemon

Method

  1. First make the pesto. Place the sun-dried tomatoes, cashew nuts, Parmesan, red pepper, garlic and some seasoning in a food processor and pulse to combine. Add the olive oil and pulse again until you have a lovely orangey paste.
  2. Prepare the pork schnitzels by covering the escalopes with cling film or baking paper and bashing out each one on a board, using a meat mallet or rolling pin.
  3. Arrange your dipping ingredients in shallow bowls: flour in one, beaten eggs in another and breadcrumbs in another and lightly season each one. Dip each bashed escalope first in flour, then egg, then breadcrumbs and place on a tray until ready to cook.
  4. Start cooking the rice in a large pan of boiling salted water. Keep checking the rice, but it should be ready after about 8-10 minutes.
  5. Steam or boil the carrots to your liking.
  6. Blitz the basil leaves, olive oil and lemon juice to make a basil oil. Set aside.
  7. Heat a large non-stick frying pan over a medium-high heat and add the oil and butter. Wait for it to stop sizzling and then add the schnitzels. Fry gently for 3-4 minutes on each side, until golden. Drain on kitchen paper.
  8. Mix the basil oil through the drained rice. Toss the carrots in the cashew nut pesto. Use as much or as little as you like — any leftover pesto will keep for a good few days in the fridge and can be used for pasta, in wraps or drizzled over a bowl of soup.

Makes 4 servings.

Source: My Family Kitchen