Find ofOn my wish list for next time: panko (Japanese breadcrumbs), anchovies (I find Gourmet West rather expensive) and couscous. It’s best to go with a list, since the non-uncle at the shop is rather busy and attends to six customers at once, so it works to not forget what you want. If you can’t find it, call 022-23469646, 9920256706.
last the week: Uncle’s Shop in Crawford Market’s food section. It’s a tiny store packed with everything exotic you could want. We bought Shiitake mushrooms (Rs 900 a kilo; we bought 200 g); balsamic vinegar (Rs 200); Chinese cooking wine (Rs 200); and best of all, Arborio rice (Rs 200 a kilo, instead of Rs 350 at Westside!). Also, sundried tomatoes with which I made a rather brill pesto (see below).
A dinner party! It’s been almost a week since our last casual dinner party with old friends. It was great fun, and honestly, it was not so bad putting together. Here’s what we ate (and now you know why we were buying out Uncle’s Shop)...
• Olive tapenade with lavash (from Theobroma)
• Duck and olive pate (from a jar Kevin picked up at Gourmet West when I wasn’t looking) with butter garlic toasts from Celejor
• Grown-up baked beans on butter garlic toasts• Asparagus and mushroom-filled crepes (recipe from Roger Mooking’s Everyday Exotic on TLC; recipe in another post)
• Fresh pasta (thank you, Aleta!) with two pestos: Basil-walnut and sundried tomato
• Red wine risotto with chorizo and peas (Rachel Allen’s Home Cooking on TLC)
• Onion focaccia, tomato and cheese focaccia (Theobroma)
• Red and yellow pepper salad with a honey-mustard-lime dressing
• Peach crumble with vanilla ice-cream
• Caramel custard (thank you, Christabel, for this recipe all those years ago!)
And the recipe for Lalitha:
|Jules Clancy/ Dreamstime.com|
Rachel Allen’s Red-Wine Risotto with Chorizo and Peas
- 1 tbsp olive oil
- 25 g butter1 onion, peeled, finely chopped
- 350 g risotto rice as Arborio or Carnaroli
- 150 ml red wine
- 1 litre chicken stock (we made ours with two Maggi chicken cubes)
- 75 g hard cheese such as parmesan, finely grated
- salt and freshly ground black pepper
- 200 g cooking chorizo, diced (ours from Gourmet West)
- 125 g peas
- 2 tbsp chopped fresh parsley
1. Heat the olive oil and butter in a large saucepan over a medium heat. When the butter has melted, add the onion, stir to coat it in the fat, then cover the pan with a lid and fry gently for 8-10 minutes, stirring halfway through cooking, until the onions are softened but not coloured.2. Add the rice and stir for 1-2 minutes, then pour in the wine. Bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, or until the wine has been absorbed by the rice.
3. Meanwhile, heat the stock in a separate saucepan until boiling, then maintain the stock on a gentle simmer until needed.
4. Add a ladleful of stock to the rice and bring to a simmer. Stir regularly until all of the stock has been absorbed. Repeat this process until all of the stock has been used up and the rice is tender and the risotto is creamy. This should take 20-25 minutes.
5. Stir in the cheese, reserving a little for serving. Season, to taste, with salt and freshly ground black pepper.
6. While the risotto is cooking, heat a frying pan over a medium to high heat. Add the chorizo and fry for 1-2 minutes or until the oil has been released. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. (Reserve the oil released by the chorizo for serving.)
7. Stir the cooked chorizo and the fresh peas into the risotto, then stir in the chopped parsley.
8. To serve, spoon the risotto onto warm serving plates and sprinkle over the remaining grated cheese. Drizzle over the reserved oil from the chorizo. Serve with a crisp green salad.
And this month’s giveaway: Hercule Poirot: The Complete Short Stories by Agatha Christie. Over 900 pages, over 50 stories! Follow this blog to win: here’s the link!
Enjoy, and leave me lots of comments!