dinner

wild mushroom risotto

A few years ago, when my mom and I had just moved to Durban, my mom was making new friends and having them over for one of her famous dinner parties. From the decked out table to the flowers, my mom is a master at hosting and cooking. The new friends coming over were a delight and she couldn't wait to impress them. Hours before she was in the kitchen cooking away and making sure everything was perfect. We were having prawn risotto. She tucked the completed meal into the warming draw, washed up and got ready for her guests to arrive. After the welcome drinks it was time for dinner. My mom’s new friends were offered to dish up first. Much to my mother shock as she was dishing, she realized that the risotto had gone stogy and was now like porridge, which you couldn't flick of the spoon if you tried. After dinner it came out. Jackie, my mom’s new friend was a chef (which she politely let out during dinner) the laughter that preceded the porridge like risotto has now resulted in a best friendship that has been going for 14 years! 

Risotto has that reputation of being difficult to make and even harder to not over cook. With this recipe I believe we will break boundaries. The biggest trick is to finish it off, as you are about to serve. But who knows, if it bombs there might be a best friendship in the mix for you. 

Ingredients:

  • 1 cup wild mushrooms
  • 30g dried porcini mushrooms, soaked in 500ml warm water
  • 1 medium brown onion, finely chopped
  • 500ml light chicken stock
  • 200g arborio rice
  • 80g parmesan cheese
  • 30g butter
  • Salt and pepper

Instructions:

Remove porcini mushrooms from soaking liquid and gently squeeze. Mix the porcini stock with the chicken stock and reserve for cooking. Chop up the porcini and fresh wild mushrooms. Fry in small batches until nice and caramelised set aside for later. Don’t add to much oil when you are frying, as you don't want them to go soggy. 

Sauté onions gently in olive oil until light golden in colour over a medium heat. 

Add Arborio rice and stir until is completely coated in oil. You will see the rice go slightly translucent while you are frying it with the onions. at this stage you can begin to add the stock. 

Add 100ml hot stock and stir continuously until it has been almost completely absorbed, then add another 100ml. repeat the process with the remaining stock. If you wish to wait until your guests arrive then you will stop the cooking half way through the stock. When your guests arrive put the pan back on your medium heat and continue the process of adding the stock and stirring in until it is absorbed. Remember your stock must be hot! 

Test to see if the rice is cooked when you add the last addition of stock.

The rice should be creamy, tender but with a slight bite. if not quite tender enough continue adding spoonful’s of water until cooked through.

To serve, stir through mushrooms, Parmesan and butter season to taste and serve immediately.

-Melissa 

 

roast lamb rack

There is something wonderful about a home that smells like a roast on a Sunday. In fact, any day of the week. I love cooking and having friends arrive over to a home that smells of nothing but delicious aromas that kiss your nose and pull you into the home.

I must confess sometimes I close my kitchen window just to let the smell fill the kitchen while I have my glass of wine and cheerfully cook on. Luckily I live in a city that has the most spectacular wine lands a stone throw away and i am fortunate enough to not only enjoy drinking the best but also to pair the best with my food for dinner parties. After all what is a great dinner party without world-class wine? 

So here is a tasty and juicy lamb rack with roasted vegetables

serves: 4

Ingredients:

  • 1x free range rack of lamb about 850g
  • 230g tenderstem broccoli 
  • 4 large carrots 
  • 4 baby beets or one small bunch 
  • 700g baby potatoes 
  • 2 large brown onion 
  • 1 garlic bulb 
  • 4 rosemary twigs 
  • olive oil 

Instructions:

Preheat your oven to 220c

Get out your roasting pan that has high edges as you are going to roast all the veg except the broccoli together underneath your lamb rack. 

Peel and chop your onions into quarters and put them into your roasting tray. Followed by your peeled carrots and then the beetroot, that can also be roughly chopped into bite-sized pieces. Put your baby potatoes in with the vegetables. Cut your garlic bulb through the middle and place the whole bulb in with the veg. once it has roasted you can just pop out the pieces, as they will be juicy and are easier to remove from the skin. Remove your rosemary from three of the twigs and mix it together with your veg. drizzle over a generous amount of olive oil and for this part, use your hands and mix everything together making sure every piece is covered in olive oil. 

Take out your lamb rack. Salt and pepper your lamb rack and drizzle with a little bit of olive oil. You are going to render down the fat of the lamb rack. To render fat you require a low to medium heat, as you don't want the fat to burn, you want to achieve golden crispy fat. You want to hear the sizzle. Place your lamb rack in the pan fat side down. Make sure you watch your lamb, as you do not want the fat to burn or the meat to cook. Keep it fat side down for about 10 minutes or until evenly golden brown. You will see the oil in the pan increase as the fat renders down. 

Once rendered place your lamb rack on top of your vegetables (fat side up) and sprinkle your lamb with remaining rosemary. Pop your roasting tray into the oven and turn down the heat to 180c. Let it roast away for 45minutes. 

For the last 10 minutes you are going to blanch your tender stem broccoli. Boil the kettle and put your tender stems in a pot, over a medium heat. Add your boiling water. I let my broccoli cook for no more than 5 minutes, as I love the crunch and freshness of them. a fork must just be able to pierce them. Remove them off the heat. 

Take your roast out of the oven. Your potatoes should be soft and your meat should be golden. 

Let your lamb rack rest for a further 5 minutes before slicing. When you slice into the lamb it should be beautifully pink inside. 

Serve the lamb cutlets on a bed of veg with a side of tender stem broccoli and a fantastic red wine. 

For this meal I chose the Doolhof wine estate, lady in red 2008. A warm, rich Bordeaux-style wine

Tasting notes: Garnet red wine with an intense perfumed mélange of red and black fruits with cedar and oak undertones. On the palate, the fruit / oak balance is harmonious with soft, firm tannins, cassis and plum flavours producing a wine of excellent structure. The fruit lingers long on the palate. Its suited beautifully to red meats particularly lamb. You can get this amazing wine here

-Melissa