Barley Risotto with Pancetta-wrapped Salmon and Mushroom

Ingredients

4 X 4 oz salmon fillets
freshly ground sea salt and freshly ground black pepper
8-12 slices pancetta
3 tablespoons olive oil, plus extra for drizzling
heaped 1 cup pearl barley, washed and drained
1 small onion, finely chopped
1 garlic clove, finely chopped
1-3/4 cups chicken or vegetable stock or water
1 tablespoon light soy sauce
2/3 cup red wine
8 oz chanterelles (or other mushrooms, such as ceps, porcini, field mushrooms or large flat mushrooms)
1/4 cup unsalted butter
1 tablespoon each chopped fresh tarragon and parsley

Method

  1. Preheat the oven to 220°C/425°F.
  2. Season the salmon fillets with salt and pepper and then wrap each in 2-3 slices of the pancetta. Cover and set aside.
  3. Heat a large frying pan until hot. Pour in the olive oil, then add the barley and stir until it starts to turn golden – about 5 minutes.
  4. Add the onion and garlic and continue frying for 5-10 minutes, until the barley starts to brown. Don’t let it burn.
  5. Add the stock, soy sauce, red wine and seasoning. Bring to the boil and simmer gently until nearly all the liquid is gone – this should take at least 30 minutes.
  6. Meanwhile, brush or scrape the mushrooms clean (slicing any bigger ones to size) and heat another frying pan until it’s hot. Add 2 tablespoons of the butter and the mushrooms. Stir-fry until lightly colored – about 4-5 minutes. Season with salt and pepper.
  7. Add the stir-fried mushrooms to the barley and mix together. Remove from the heat and cover with tin foil pierced with holes to allow the barley to swell and absorb all the liquid. Leave it in a warm place for 15 minutes. (At this stage, you could let the risotto cool, reheating it for serving up to 24 hours later.)
  8. Whilst waiting for the risotto to rest, place the pancetta-wrapped salmon on a baking tray, drizzle with olive oil and bake for approximately 10 minutes until the pancetta is golden.
  9. Pop the risotto pan back on the heat, add the tarragon and parsley, and the remaining butter. Stir well until hot, taste for seasoning and divide between four plates. Carve each fillet into three slices, place on top of the risotto and serve.

Makes 4 servings.

Source: Nick Nairn’s Top 100 Salmon Recipes

Red Wine Ice Cream with Cherry Sauce

Ingredients

6 extra-large egg yolks
1/2 cup plus 3 tablespoons granulated sugar
2 cups light cream
2 tablespoons whole milk
1 teaspoon pure vanilla extract

Cherry Sauce

1-3/4 cups pitted dark red cherries or a large jar of morello cherries, drained
1 cup fresh or frozen raspberries
3-4 tablespoons sugar
1/2 cup fruity red wine, such as Merlot
1 tablespoon Kirsch or cherry brandy (optional)

Method

  1. To make the cherry sauce, put the cherries, raspberries, and 3 tablespoons sugar in a saucepan. Heat gently, stirring occasionally, until the sugar has dissolved. Add 1/2 cup wine, bring to a boil, and simmer for 10 to 15 minutes until the cherries are soft and the liquid is syrupy. Taste and add extra sugar, if necessary. Let cool, then chill in the refrigerator.
  2. Put the egg yolks and 1/2 cup sugar in a heatproof bowl and beat with a hand-held electric mixer until smooth, pale, and moussey. Put the cream, milk, and remaining sugar in a saucepan and heat gently until almost boiling. Pour the hot cream in a steady stream over the egg mixture, beating constantly until smooth.
  3. Pour the custard through a fine-mesh sieve back into the rinsed pan. Heat very gently, stirring constantly with a wooden spoon, until the custard thickens and coats the back of the spoon. If it looks like it’s starting to boil, remove the pan from the heat and stir for a couple of minutes to let cool slightly before returning it to the burner. Stir in the vanilla extract, then let the custard cool completely.
  4. Pour the cold custard into a plastic container and freeze. Remove it from the freezer after about 1 hour when the edges have begun to harden. Beat with a hand held electric mixer. Return to the freezer, then beat again after 30 minutes. (Or churn in an ice cream maker.)
  5. When the mixture is the consistency of soft scoop ice cream, take half the cherry mixture and cut up any larger pieces of fruit. Put a few teaspoons of the mixture into the ice cream, dragging the fruit through it with the point of a skewer. Carefully turn the ice cream over with a tablespoon and repeat until this half of the cherry mixture has been used. Freeze the ice cream for several hours and refrigerate the rest of the sauce.
  6. Transfer the ice cream to the refrigerator for 15 to 20 minutes to soften slightly before serving. Meanwhile, put the remaining cherry mixture, the remaining wine, and a splash of kirsch or cherry brandy, if using, in a saucepan and heat gently until almost boiling. Let cool for 10 minutes. Serve the ice cream in scoops with the warm cherry sauce poured over.

Makes 4 to 6 servings.

Source: Cooking with Wine

Marble Chocolate Tartlet with Kahlua

Ingredients

1/2 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1/2 cup sifted cocoa powder
1 cup flour
4 oz white chocolate, chopped
5 oz semisweet chocolate, chopped
2/3 cup whipping cream
1/3 cup Kahlua

Method

  1. In food processor, combine butter, sugar and vanilla. Process until cream.
  2. Add cocoa; process until smooth.
  3. Add flour, pulse to combine.
  4. Press onto bottom and sides of twelve 3-inch tartlet pans. Chill 1 hour.
  5. Pierce bottoms well with fork. Bake on baking sheet at 375ºF, 8 minutes.
  6. Pierce again: bake another 4 minutes. Cool.
  7. Place chocolates in separate bowls.
  8. In saucepan bring cream to boil. Add Kahlua and bring to simmer. Pour 1/3 cup cream mixture over each chocolate. Stir each until smooth.
  9. Remove crusts from pans. Fill each about 2/3 full with dark filling. Pour 3 small pools of white filling onto dark filling. Marble by pulling tip of knife through fillings. Chill before serving.

Makes 12 servings.

Source: The Best of Kahlua

Italian-style Beef Tenderloin with Orange Sauce

Ingredients

1 tbsp olive oil
4 tenderloin steaks (each weighing about 6 oz)
4 tbsp marsala
4 tbsp red wine
2 Seville oranges
salt and a generous amount of coarsely ground black pepper

Method

  1. Heat the oil in as heavy a frying pan (skillet) as you have. Brown the steaks for a minute on each side. Retrieve them from the pan and set them aside in a very warm place. (An oven at 275°F would do.)
  2. Over a very high heat, add the marsala and red wine to deglaze the pan.
  3. Lower the heat, zest the oranges and add both juice and zest to the pan.
  4. If you prefer your meat medium, return the steaks to the pan and re-heat them as the juices reduce. For rare steaks, cook the wine and juice down to a consistency of light syrup before you return the meat.
  5. To serve, pour the juices over each steak. Arrange the zest in an attractive way on top of the meat. Sprinkle with salt and a generous amount of coarsely ground black pepper before serving.

Makes 4 servings.

Source: The Complete Italian Cookbook

Braised Veal Osso Bucco with Beans

Ingredients

1/4 cup olive oil
4 x (7 oz) veal osso buco
plain flour, for dusting
1 leek, chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1/2 cup red wine
3/4 cup tomato puree
3 cups beef stock
2 sprigs rosemary
3 bay leaves
sea salt and cracked black pepper
14 oz can white (cannellini) beans, drained

Method

  1. Heat 2 tablespoons of the oil in a deep frying pan over medium heat. Dust the veal with flour and cook for 3-4 minutes each side or until browned.
  2. Remove the veal from the pan and set aside.
  3. Add the remaining oil, leek and garlic to the pan and cook for a further 2-3 minutes or until the leek is tender.
  4. Add the tomato paste and cook for a further minute.
  5. Add the wine and cook for 1-2 minutes to evaporate.
  6. Return the veal to the pan, add the tomato puree, stock, rosemary, bay leaves, salt and pepper and bring to the boil. Reduce the heat to low, cover tightly and cook for 2 hours or until the meat is tender.
  7. Add the beans and cook for a further 2 minutes or until heated through.

Makes 4 servings.

Source: Donna Hay