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

Squab with Orange and Almond

Ingredients

2 tablespoons duck fat or unsalted butter
2 stalks celery, chopped
2 carrots, chopped
1 yellow onion, chopped (about 1 cup)
4 squab, each about 1 pound, wing tips removed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 quart veal or chicken stock, preferably homemade
1/4 cup port wine
zest and juice of 3 navel oranges; grate the zest of 1 orange and sliver the zest of the other 2 for garnish
1/2 cup slivered almonds, toasted
2 oranges, peeled and divided into segments (optional)
4 sprigs orange blossoms or leaves, for garnish (optional)

Method

  1. In a large, deep pot with a tight-fitting lid, heat the duck fat over high heat. When hot, reduce the heat to medium-high, add the celery, carrots, and onion, and cook, stirring, until the onions are tender and fragrant, 4 to 5 minutes.
  2. Add the squab and thyme and cook until the squab are lightly browned on both sides, 2 to 3 minutes, turning the squab once during browning.
  3. Season to taste with salt and pepper. Add the stock, port, and grated orange zest and stir gently to mix. Cover and cook until the squab are cooked through, about 20 minutes.
  4. Lift the squab from the pot and set aside to rest on a plate. Strain the liquid through a fine-mesh sieve into a saucepan. Bring to a boil over medium-high heat, immediately reduce the heat to medium, and simmer until the liquid reduces by half, 8 to 10 minutes.
  5. Stir in the orange juice and season to taste with salt and pepper. Cook over medium heat until the sauce is smooth and nearly as thick as heavy cream, 5 to 10 minutes.
  6. Pour the warm sauce into shallow bowls and top with a squab. Garnish with the slivered orange zest, almonds, and orange segments and orange blossoms or leaves, if using.

Makes 4 servings.

Source: So Good

Roasted Salmon with Lemon Relish

Ingredients

1/4 cup pine nuts
1/4 cup raisins
slivered zest and juice of 1 lemon
1/2 to 3/4 cup boiling water
4 skinless salmon fillets, 6 ounces each
coarse salt and fresh ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups, loosely packed)

Method

  1. Preheat the oven to 450°F.
  2. Spread the pine nuts on a rimmed baking sheet. Toast in the oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from the sheet, and reserve.
  3. Place the raisins and lemon zest in a small heat-proof bowl. Cover with boiling water. Set aside.
  4. Place the salmon fillets on the baking sheet used in step 1. Season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.
  5. Drain and discard the liquid from the raisins and lemon zest. Return the raisins and zest to the bowl. Add the lemon juice, pine nuts, parsley, and oil. Season with salt and pepper. Stir to combine.
  6. Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon fillet on the spinach. Spoon lemon relish over the top before serving.

Makes 4 servings.

Source: Great Food Fast

Pan-roasted Snapper Fillets with Chinese Ratatouille

Ingredients

1 lb snapper fillets, rinsed and dried
1/4 tsp salt
1/4 tsp pepper
1 tbsp cornstarch
1-1/2 tbsp canola oil

Ratatouille

1-1/2 tsp olive oil
1 medium onion, chopped
2 tbsp chopped ginger
1 Chinese eggplant, diced
1 mo qua, peeled, seeded and diced or medium zucchini, diced
2 cups chopped tomatoes
1 tbsp chopped garlic
1/2 cup chicken broth or vegetable broth
1/4 tsp salt
1/2 tsp sugar
2 tbsp chopped green onions

Method

  1. Preheat oven to 400°F/200°C.
  2. To make the ratatouille, in non-stick skillet or wok, heat olive oil over medium-high heat. Add onions, ginger, eggplant and mo qua or zucchini and saute for 2 minutes.
  3. Add tomatoes, garlic and stock and bring to boil. Cover and continue to cook for 5 minutes or until vegetables are tender. Season with salt and sugar.
  4. Remove from heat, stir in green onions and keep warm.
  5. In small bowl, combine salt, pepper and cornstarch. Dredge fish fillets in mixture until evenly coated.
  6. In a large ovenproof non-stick skillet, heat oil to medium-high. Add fish fillets and fry for 1 minute on each side or until just golden.
  7. Place pan with fish in oven and bake for 5 minutes or until fish flakes easily. Serve with ratatouille.

Makes 4 servings.

Source: Heart Smart Chinese Cooking

Mediterranean ‘Feta’ Sandwich

Ingredients

Ingredients(Servings: 4)
1 vegan feta cheese, cut in slices
8 sourdough bread slices
2 carrots, peeled and ribboned
1 medium beetroot, peeled and grated
1 tsp ancho chili powder
1/2 tsp ground cumin
3 Tbsp extra-virgin olive oil, plus more for drizzling
3 Tbsp seasoned rice vinegar
fresh thyme leaves
1 Tbsp + 1 tsp fresh lemon juice
1/2 cup rocket leaves
salt & freshly ground pepper, to taste

Method

  1. In a bowl mix the peeled carrots with the rice vinegar and thyme leaves.
  2. In a separate bowl mix the grated beetroot with the olive oil, cumin, chili powder, cilantro and lemon juice. Season to taste and let sit for 15 minutes to marinate.
  3. Toast the sourdough bread slices and begin your sandwich with slices of cheese, top with the carrot ribbons, then the beetroot, the rocket and finish off with the rest of the cheese slices and bread.
  4. Cut in half and enjoy.

Makes 4 servings.

Source: Vegan Food and Living