Mushroom Risotto

Here's a simple risotto recipe that's simple to prepare and easy to cook for guests as risotto is usually a dining out option, rather than a normal eat-at-home meal. This meal is also rather convenient if you have guests who are less than punctual as you can set it cook when they arrive.

One caveat- This recipe does need a pressure cooker!

Mushroom Risotto
Serves 4
Preparation time: 5mins
Cooking time: 15-20mins

Ingredients:
3 cups of mixed mushrooms (oyster, button, chestnut, shitake- whatever you can buy!)
1 cup of frozen peas
One medium white onion
One pint of vegetable stock
Half a bottle of White wine
500g arborio rice
Knob of Butter
300g Parmesan or Parmigiano reggiano

Method:

1. Fill the kettle and set it boiling.
2. Dice the onion and slice any button or chestnut mushrooms (oysters mushrooms, being flatter, are useable as they are).
3. Begin melting the butter in the pressure cooker.
4. Make the stock with the boiled water.
5. Add the onions to the butter and gently fry for two minutes.
6. Add the rice and stir for two minutes until the rice becomes transparent.
7. Pour in the stock, peas, mushrooms and wine, seal the pressure cooker and bring up to pressure. Cook at full pressure for 15 minutes.
8. In the meantime, grate the parmesan.
9. Rapid vent the pressure cooker and check that the rice has absorbed all of the liquid, if it hasn't, just cook for a few minutes while stirring.
10. Melt in the cheese and serve immediately.

Jerusalem Artichoke Mix-Up

This was meant to be a variation on a rosti recipe but as the artchokes are not as starchy, it didn't end up sticking together. For want of a better description, I've decided to call this recipe a Mix-up! This is great when served with a cold leaf salad.

Jerusalem Artichoke Mix-Up
Serves 3
Preparation time: 5 mins
Cooking time: 25 mins

Ingredients
500g of jerusalem artichokes
Two red onions
150g Feta cheese
Handful of Rosemary (Fresh if possible)
Salt + Pepper
Tablespoon of Vegetable Oil

Method
1. Peel the artichokes
2. Slice the artichokes and onions into fairly fine strips.
3. Heat the oil in a frying pan and slowly cook the onions for 3 minutes.
4. Add the artichokes and rosemary to the pan and stir continuously on a medium heat for about 10 minutes.
5. Sprinkle half of the mixture onto a small baking tray, crumble the feta on top, then pour in the rest of the mixture from the pan.
6. Cook in the oven at 180oC for 15 minutes or until the mixture looks crisp.

Variations

If you can't source Jerusalem artichokes, potatoes will work just as well. You will find that the potatoes will stick to each other and form a rosti, as they contain more starch, which can be sliced for serving. If you want to reduce the sticking of the potatoes, omit step one and leave their skins on.

Vegan (and Gluten free) Cocoa and Avocado Tart

This is a slightly tweaked recipe that my father-in-law passed on to me.
Although it's not too big, it is so dense that it serves a large number of people.
One small slice is usually enough for the day.

This is a really easy dessert to make and can be made in advance of a dinner party- where it's likely to surprise many people as it contains no dairy products.

What's more, it's lasts in the fridge for a week and can be frozen for another day!

Cocoa and Avocado Tart (Vegan & Gluten Free)
Serves 16

Preparation Time: 15 mins
Resting Time: 4 hrs

Ingredients

For the Base
300g Pecan Nuts
200g Medjool Dates (pitted)

For the Ganache
4 Ripe Medium-sized Avocados
200g Cocoa Powder
300g Agave Nectar (or other fructose based sweetner)
150g Coconut Oil

Method

1. Place the pecan nuts into a food processor and chop into a fine powder.
2. Add the medjool dates and blend until a dough is formed.
3. Spread the dough into an 8 inch cake tin.
4. Place the tin into the fridge to cool.
5. Remove the flesh from the avocados and place into a clean processor bowl along with the cocoa, nectar and coconut oil. Blend until smooth.
6. Remove the cake tin from the fridge and pat the dough with a paper towel to remove any excess oil.
7. Pour the ganache onto the base and spread level.
8. Place in the tin back in the fridge for 4 hours to allow the ganache firm up.

Notes
You can always add the seeds of a vanilla pod into the ganache to increase the flavour, or possibly use orange juice to create a chocolate orange ganache.

This is great served with ice cream.

Mushroom Stroganoff Pie

I was driving home yesterday, trying to think of a recipe idea that would use up the mushrooms and onions sitting around in the fridge. The obvious idea was a mushroom stroganoff, but seeing as my wife has just come back from India, rice was off the menu for a bit. As an alternative I thought about serving it up with mash and then realised that I could combine the two to make a rather delicious mash topped pie. Here's the result:

Mushroom Stroganoff Pie
Serves 5-6
Preparation time: 20mins
Cooking time: 15mins

Ingredients:
For the filling:
14oz (400g) Button Mushrooms
14oz (400g) Chestnut Mushrooms
16fl oz (500ml) Double Cream
4 Medium White Onions
Worcestershire Sauce
Small knob of butter
Optional: A small packet of mixed dried wild mushrooms

For the topping:
4 large baking potatoes
4oz (110g) Salted Butter
Splash of Milk
A pinch of salt

Method:

1. Fill the kettle and set it boiling.
2. Chop the potatoes into chunks (peel if you're not a fan of the skins).
3. Optional- Soak the dried mushrooms for ten minutes in boiling water.
4. Put the potatoes in a pan of boiling water and simmer for 15 minutes.
5. Very finely dice the onions and mushrooms.
6. Melt a knob of butter in a large pan and add the onions. Fry until transparent then add the mushrooms. Stir until softened.
7. Preheat oven to 180 degrees C.
8. Add the cream and worcestershire sauce to taste (I like it so that you can just get the tanginess of the sauce as an after taste. Simmer for 5 minutes to reduce the cream to a thicker consistency.
9. Drain the potatoes, add the butter, salt and milk and mash until creamy.
10. Pour the sauce into a deep lasagne dish and top with the mash. Use a fork to score lines in the mash.
11. Place the pie on a middle shelf in the oven and cook for 10 minutes.
12. Switch the oven's grill on and continue to cook for another 5 minutes.

Variations:

My wife suggested that some brocolli that had been sitting in the fridge would have worked too (I had my stroganoff blinkers on it would appear) and I might consider peas or sweetcorn in the mix next time. For a "chicken and leek" pie, add in some sliced Quorn chicken fillets and coarsely sliced leeks in place of the onions and half of the mushrooms.