Time: 40 – 50 Minutes
When: Dinner | Date
My sister doesn’t like risotto, but she loves my tomato risotto. She even rated it a 10 out of 10 and she can be a tough cookie when rating my food. I warn you though, this recipe is about patience and being in three places at once.
- Coat the rice in oil before adding liquid to help it absorb the liquid slowly without becoming soggy
- Add the chicken or vegetable stock gradually (one landfill at a time)
- Prepare the tomatoes by cutting them into 3 pieces before hand
- Do not add too much parmesan
- 2-3 tablespoons of olive oil
- 200 grams of arborio rice
- 500 millilitres of chicken or vegetable stock
- 50 grams of unsalted butter
- 250 grams of cherry tomatoes
- 100 grams of marscapone cheese
- 25 grams of parmesan cheese
1. Prepare the rice. Heat the oil in a large frying pan, add the rice and stir well to coat the grains in the oil. Bring the stock to a boil and add 1 ladleful of it at a time to the rice, stirring well after each addition, until the liquid has been cooked but still al dente. This will take about 15 to 18 minutes.
2. Prepare the tomatoes. As you prepare the risotto, heat the butter in a small saucepan, add the tomatoes and gently cook for about 10 minutes until soft. Pass through a mouli or coarse sieve; alternatively mash with a potato masher.
3. Finish the dish. When the rice is cooked, fold in the mascarpone, Parmesan and the tomato mixtures, adjust the seasoning and serve.
Recipe by Gordon Ramsay
Time: 1 Hour
When: Dessert | Sweet Snack
- The hardest part is making the pomegranate caramel sauce. Watch a YouTube video on how to make caramel sauce before trying this
- Do not add rum if you do not like the taste
- If you cannot find sheets of gelatine, you can use powdered gelatine
- Caster sugar is super fine sugar
- Panna cotta comes in many different flavours including honey, berries, tiramisu, lemon etc. – try making different ones
- 2 medium sheets leaf gelatine (11 x 7.5cm)
- 250ml double cream
- 50g caster sugar
- 50ml milk
- 15ml dark rum, or to taste
- Block of good-quality dark chocolate, for grating
FOR THE GLAZE:
- 20g caster sugar
- 275ml pomegranate juice
1. Soak the gelatine in a shallow dish of cold water for a few minutes. Meanwhile, put the cream, sugar, milk and rum into a saucepan and slowly bring to a simmer. Heat gently for 30 seconds, then remove the pan from the heat. Taste for flavour, adding a little more rum if you wish.
2. Squeeze the gelatine leaves to remove excess water, then add them to the cream mixture and stir until fully dissolved. Tip the mixture into a jug.
3. Now pour into four individual glass dishes, leaving enough room for the glaze. Leave to cool, then place the glasses in the fridge to set for at least two hours, or overnight if preparing ahead.
4. To make the pomegranate glaze, heat a dry frying pan.Tip the sugar into the hot pan followed by the pomegranate juice. Bring to the boil and allow to bubble for 10–15 minutes, until thickened to a sticky, syrupy glaze. Pour into a small jug and leave to cool completely.
5. Pop the chocolate in the freezer for 10–15 minutes before serving. Pour the cooled pomegranate glaze on top of the chilled panna cottas. Take the chocolate from the freezer and draw a small straight-edged knife along the flat side of the bar to make curled shavings. Top each panna cotta with chocolate shavings to serve.
Recipe from Christmas with Gordon Ramsay
Time: < 20 Mins.
Difficulty: Very Easy
When: Appetizer | Snack
A simple appetizer with authentic Italian tastes! Aside from the presentation this recipe is not very impressive.
- Presentation is key
- The basil gives this recipe authentic Italian flavours
- 3×150 g buffalo mozzarella balls
- 1 red chilli
- sea salt
- freshly ground black pepper
- extra virgin olive oil
- a little fresh basil
Tear 3 x 150g balls of buffalo mozzarella into quarters, then top each of your hot crostini with one of the quarters. Deseed and finely chop a fresh red chilli and sprinkle this over the mozzarella. Add a little seasoning and finish with a drizzle of extra virgin olive oil. Lovely with a little fresh basil torn over.
Recipe from Jamie Oliver