Chicken, Bacon and Mushroom Risotto

Midweek meal. Jam packed risotto with a huge amount of flavour

Serves 4-6

Knob of Butter
1 Onion, diced
2-3 Chicken Breasts, diced
200g Chestnut Mushroom, cut into quarters then in half
100g Smoked Bacon Lardons
150ml White Wine
1.4l Chicken Stock
25g Parmigiano Reggiano
250g Arborio Risotto
Handful Parsley, chopped
1 Carrot, peeled and diced into cubes

1. Melt the butter in a pan and fry the chicken until cooked all the way through. Remove and put on a plate with kitchen roll to dab the excess fat. Then fry the bacon for 2- 4 minutes. Then remove this from the pan and put on kitchen roll.

2. With the juices and remaining butter in the pan, add the carrots and onion and fry til softened (couple of minutes). Add the risotto rice and allow to fry for a minute. Add the white wine and stir. Allow to reduce. Then add 2 ladles of stock and stir. Allow to reduce before adding another ladle of stock. Continue until out of stock. Keep stirring so risotto doesn't stick to the bottom of the pan. 

3. When there is no more stock add the chicken, mushrooms, bacon, Parmigiano Reggiano and parsley to pan. Serve with extra cheese and parsley.

Kedgeree

An indian dish with lots of interesting thing in it. Tweaked the original recipe a bit but tastes fantastic.

Serves 4

600g Smoked Haddock

50g Butter

1 onion, finely diced

1 cup of Frozen Peas

1 tsp Cumin

1 tsp Ground Coriander

2 tsp Curry Powder (Medium or Hot)

2 Green Chillies, finely sliced

1 cup of Basmati Rice

700ml Fish/Vegetable Stock

1 Cinnamon Stick

100ml Double Cream

3 Hard Boiled Eggs, cut into wedges

2 tbsp Fresh Parsley

2 tbsp Flat Leaf Coriander 

1. Poach the haddock in a shallow frying pan, skin facing up, cover with boiling water and simmer fot about 10 minutes.

2. Drain the fish and pat dry the fish with paper towels. Remove the skin and flake the fish into bite size chunks and put aside.

3. Heat the butter in a large pan and add the onion. Fry until golden then add the curry powder, cumin, ground coriander and chilli. Stir for about a minute.

4. Add the rice and stir well. Add the stock to the pan with the cinnamon stick.  Cover and simmer for about 10-15 minutes.

5. Remove the cinnamon stick from the pan and stir in the haddock, egg and herbs to the pan. Season and serve.

Salmon and Asparagus Pasta (With a Kick)

One of the first few things I have ever cooked. It has been changed a fair bit but still tastes great and fills you up.

Serving Suggestion 4

Pack of Smoked Salmon, cut into pieces
Bunch of asparagus, chopped
1 Onion, finely chopped
4 Shots of vodka
Half a lemon, juice and rind
4 tablespoons of crème Fraiche
Parsley, roughly chopped
Tagilatelle (enough for four)
Salt and Pepper

1. For the sauce fry the chopped onions in a pan with a bit of olive oil. Boil another pan with water and add the tagilatelle, then after a few minutes add the asparagus.

2. Once the onions are soft add the smoked salmon.

3. Add the crème fraiche and vodka to the pan. If too thick add more vodka or a bit of the pasta water. If too thin add more of the crème fraiche. Add the lemon rind and juice and chopped parsley. Heat through

4. Drain the pasta and asparagus and mix the sauce in. Serve.