Tag: vegetable stock

Green vegetable and ham risotto

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Ingredients

  • 225g asparagus spears
  • 1.2l vegetable stock
  • 50g butter
  • 1 medium onion, finely chopped
  • 350g Arborio rice
  • 150g frozen peas
  • 150g lean chunky ham, cut into pieces
  • Salt and freshly ground black pepper
  • A few leaves fresh basil and parmesan shavings to serve

That’s goodtoknow

For extra flavour, use the asparagus cooking water to make up part of the vegetable stock.

Method

  1. Trim away the woody ends from the asparagus, cut into 5cm lengths. Bring a small saucepan of water to the boil and cook for 3-4 mins until just tender. Drain and set aside.
  2. Pour the stock into a saucepan and bring to the boil. Reduce the heat to a gentle simmer. Meanwhile, melt the butter in a large saucepan and gently fry the onion and garlic for 5 mins until softened but not browned. Stir in the rice and cook, stirring, for 2 mins, until well coated.
  3. Add a ladleful of stock and cook gently, stirring, until absorbed. Continue adding the stock, ladle by ladle, to the rice until half the stock is used and the rice is creamy.
  4. Add the remaining stock, peas and ham, and continue cooking until the risotto becomes thick, but not sticky. All in all, this will take about 25 mins and should not be hurried.
  5. Carefully fold in the cooked asparagus and heat through for 2 mins. Season to taste and pile into warm serving bowls. Sprinkle with chopped basil and parmesan shavings. Serve immediately.

By Kathryn Hawkins

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Gnocchi with vegetables & sweetcorn velouté Ingredients 1kg…

Gnocchi with vegetables & sweetcorn velouté

Ingredients

1kg potatoes – you want to end up with 750g after they have been baked and peeled
200g plain flour
1 egg (optional; if omitting the egg, add a little extra oil and use a waxy potato like Charlotte)
olive oil

FOR THE VEGETABLES

½ red onion , diced
6 chestnut mushrooms , quartered
1 small head broccoli , cut into florets and blanched
handful tarragon leaves

FOR THE SWEETCORN VELOUTE

2 ears sweetcorn
500ml vegetable stock
2 tbsp double cream (optional)

Method

Heat the oven to 200C/fan 180C/fan 6. Bake the potatoes for 40 minutes, or until they are soft. Peel off the skins while they are still hot (wear rubber gloves to protect your hands). Push the potato though a ricer or mash thoroughly in a large bowl, add the flour, egg (if using) and a slug of olive oil then season well, adding plenty of black pepper. Mix to a soft dough.

While it is still warm, mould batches of the potato mixture into long cigar shapes, about 1.5cm thick. Using the back of a knife, cut the shapes into 3cm lengths.

Meanwhile, cut the corn off the cobs. Cook the corn in the stock for 15 minutes, or until tender, add cream (if using) and bring to a simmer for a minute. Blitz the mixture in a blender or with a hand blender and then push it through a sieve. Season well and keep warm.

Bring a large pot of salted water to the boil, add the gnocchi in batches and blanch in simmering water for 1-2 minutes, or until it floats. Drain.

Heat a little oil in a large frying pan or wok, add the gnocchi, then the onion and fry until tender. Next add the mushrooms and cook until they start to brown. finally, add the broccoli and cook until it is warmed through. the gnocchi should be lightly browned by now. Season well, then add the tarragon leaves. Divide the gnocchi between 4 dishes in a neat pile and pour a little of the warm velouté around each. Dress with a little more oil or a few shavings of parmesan if you like.

Try freezing gnocchi:

This mixture will probably make more gnocchi than you need. Once you have cut the gnocchi into pieces, lay them out on a tray and put them in the freezer. Once they are solid, tip them into a bag. Cook from frozen in boiling water until they float to the surface.
PER SERVING

448 kcalories, protein 14g, carbohydrate 84.4g, fat 8.4 g, saturated fat 0.9g, fibre 7.1g, salt 1.33 g

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Lamb chilli casserole

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Ingredients

  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 stick celery, chopped
  • Grated zest 1 small orange
  • 750ml red wine
  • 1 kg shoulder of lamb, boned and cut into 2cm cubes
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 2 large carrots, peeled and roughly chopped
  • 2 cloves garlic, crushed
  • 2 tomatoes, skinned and chopped
  • 2 tsp mixed herbs
  • 500ml hot chicken or vegetable stock
  • 2 tsp tomato purée
  • 1 red chilli, deseeded and chopped
  • Salt and freshly ground black pepper
  • 2 tbsp cornflour
  • 800g can potatoes, drained

That’s goodtoknow

You could use fresh potatoes instead of canned potatoes – simply add small new potatoes or cut old potatoes into quarters and add to the casserole about an hour before the end of the cooking time.

Method

  1. Put all the marinade ingredients into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for about 20 minutes until the liquid has reduced by about half. Remove the rosemary and bay leaves from the marinade and discard. Pour the marinade into a large bowl and set aside to cool.
  2. When the marinade has cooled, add the lamb and cover the bowl with cling film. Place in the fridge for about 2 hours.
  3. Preheat the oven to 160⁰C/325⁰C/140⁰Fan/Gas Mark 3.
  4. Heat the oil in a large ovenproof casserole dish or deep sauté pan, over a medium heat.
  5. Remove the lamb from the marinade and add to the hot oil. Reserve the marinade to add to the casserole later.
  6. Fry the lamb for about 5 minutes until evenly browned, then lift out and drain.
  7. Add the onions, carrots and garlic and fry for about 3 minutes.
  8. Add the lamb to the pan and then add the tomatoes, herbs, stock, tomato purée, chilli and reserved marinade. Stir well and season with the salt and freshly ground black pepper.
  9. Bring to the boil then cover and place in the oven for about 3 hours. Check the casserole every now and again and add extra stock if necessary.
  10. About 30 minutes before the end of the cooking time put the cornflour into a small bowl. Add a little cold water and mix to a paste. Take a few tablespoons of the hot gravy from the casserole and add to the paste, stirring well. Pour the mixture into the casserole and stir in very well. This will help to thicken the casserole.
  11. Add the potatoes and return the casserole to the oven for a further 30 minutes.

By Cathy Seward

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