For the last few years I’ve taken over making the starter for our Christmas dinner. It helps take some of the pressure of my Mum on the day and gives me a chance to show off a bit. In the past I’ve done stuffed mushrooms, chicken pate and last year I made smoked mackerel pate. This year I’m going to make this chestnut and pancetta barley risotto. Continue reading “Chestnust and Pancetta Barley Risotto”
It all started because Oliver at Salad Days, Offal Nights made a St George risotto using English ingredients (which seemed to contain mostly leeks!?). That’s a good idea I thought so I started thinking about a St Andrews version.
Neeps (swedes) would work quite well with the barley and my first thought was to roast some small joint of lamb or venison to go with the risotto. Then I remembered about the haggis in the freezer. Continue reading “Haggis, neeps and barley risotto – when good ideas go bad”
This is the second post I’ve written about risotto. The mushroom risotto I posted before was fantastic and I wanted to do another one to show how easy it is to take the standard risotto technique and adapt it for different flavours.
I’ve always got half packets of bacon in the freezer and almost always have a packet of frozen peas as well so this was a simple, quick and cheap meal that will easily feed four people or two over a few days (I’ve just finished the leftovers for lunch as I type this). Continue reading “Pea and bacon risotto”
I was watching Jamie’s 30 minute meals a few weeks ago and he made a mushroom risotto. Every time I’ve tried risotto in the past I’ve not enjoyed it. I don’t know if it was undercooked or they added too much cheese (I’m not a big fan of cheese that tastes like cheese) but the texture wasn’t right and the taste just didn’t do anything for me. However the mushroom risotto Jamie was cooking looked like the kind of risotto I could get into, so I looked up a few recipes and decided to give it a go. Continue reading “Mushroom Risotto”