This Week's Dishes - Monday 30th January 2012

Monday was Rice day again! We started Level 2 this year as Level 1 ran only from last August to December. The previous week we were shown how to make Risotto with Chorizo and Mushroom and a Brown Rice Pilaff. This week we were assessed on these two dishes.
Most people sigh when you mention risotto - sometimes it's because they love it and sometimes because they see it as a complicated dish to make and sometimes for both of these reasons! It's not my favourite meal because I get bored half-way through eating it and I enjoy fish ones mainly. However, I was curious about this one and wondered if I would be taught any differently to how I usually do it.
We start by getting all our ingredients together - onion, celery, mushroom, risotto rice, chorizo, white wine, stock bouillon, finely grated parmesan, a few spoonfuls of cream and egg yolk, chopped parsley and the equipment we need too.
After the onions are finely diced, the mushrooms washed and chopped, the celery is peeled and chopped into fine half-moons and the chorizo de-skinned and chopped into discs, we are ready to start!
The chorizo are cooked briefly at quite a high heat to release the red oils and then removed. Then the onions and celery are sweated without colour until softened. The rice needs rinsing to remove excess starch before fry with the vegetables to soak up the moisture, stirring all the time. Next put in the mushrooms and then wine and burn it off (not burn literally unless you are really unlucky!) before adding about 2/3 of the stock. You then stir! The secret is not to put too much in at once and make sure the rice has absorbed it all before you add more. When I make it at home, I add a ladle at a time and stir constantly - not sure if I need to now! This process continues until the rice is tender but with a bite to it and the dish looks creamy.
The chorizo and parmesan are stirred in, followed by the cream and yolk (for gloss apparently - I usually just add butter) and then the chopped parsley. Serve with a little more parsley and a spoon! Delicious..
You can buy the finished dish and this is what I did - my husband and I enjoyed it. I still prefer fish risotto though but I will not bother stirrring in every ladle madly ...
The second dish was not even slightly successful. It was a complete failure and everyone who made it saud the same. Brown Rice Pilaff is braised rice which is rice cooked in the oven with stock. We had tried it last week and the main problem is that it would not cook! The recipe said 30 to 40 minutes but the rice was raw and hard. We added more stock and put it back in the oven to no avail. Time ran out, class finished. I took mine home and next day, I put the mixture in green peppers and baked for another 30 odd minutes. It was edible but not the most tasty of dishes.. more healthy tasting in a dull way! Anyway, it had to be cooked again to be assessed... Same result .. won't be trying it again.. life's too short!
    

Describing Foods

TIRAMISU

A traditional, Italian dessert that in Italian means "pick-me-up"! It is a deliciously light dessert that is flavoured with expresso and a coffee liquer. Comprising of layers of soaked sponge fingers and creamy sweetened marscapone, it is finished with bitter chocolate shavings. Tiramisu is a smooth and satisfying way to end a meal - Italian or otherwise!

FISH SUPPER

A fish supper is a satisfying combination of texture, taste and aroma! The crunchy batter coats the firm, white flesh and the piping hot chips are crisp on the outside and soft in the middle. Sprinkled with mouth-watering salt and vinegar or served with tartare sauce and mushy peas - it's hard to beat!

ROASTED RHINO

A true delicacy for the adventurous!  Similar to the taste and texture of pork but with an earthy, almost gamey flavour - it is best roasted to a crispy crackling finish. It combines well with something fruity to balance the richness and the usual roast dinner side dishes of roast potatoes, parsnips,green vegetables.and rich gravy. So why not try something different..

FRUIT SALAD

Refreshing, healthy and colourful to the eye, a fruit salad appeals anytime of the day. A medley of varieties of chunky fruit are mixed to give a cocktail of tastes and textures. Juicy, exotic mangoes, melons and pineapple can be mixed with plump soft fruits like raspberries, blueberries and strawberries which are contrasted with crunchy apples and pears.Or why not use bananas, kiwis, papaya  .. in fact, you choose! It's one of your %-a-day too!                                             

                                                  

                                                                                   

BEEF STEW

Warm and satisfying beef stew is a true comfort food that is perfect for a cold winter's day. Tender chunks of braising beef are mixed with root vegetables like onion, carrot and turnip, a rich stock and flavoured with herbs. The stew is cooked slowly until all the ingredients are melt-in-the-mouth delicious! Beef stew is simple and economical to make and makes a  great family dish.

                                                                                          

                                                                                               

TOMATO SOUP

Fresh tomato soup is vibrant in colour and in taste. The smooth soup is bursting with bright tomato flavours in every spoonful. Quick to make, nutritious and warming, it is a great light lunch or starter. The soup is bestnished with a good dollop of creme fraiche and sprinkling of chopped green parsley.