Moorwell Recipes

Butternut Squash and Leek Risotto with Parmesan Crisp

May 08, 2018

You can't beat a tasty, creamy risotto for a light summer supper. I love the combination of butternut squash with leeks and the punch of parsley and sage to bring the whole dish to life.

Serves 4

INGREDIENTS

  • 1.5 litres organic vegetable stock

  • 1 butternut squash, peeled and diced

  • 2 tablespoons olive oil

  • 1 large onion , peeled and finely chopped

  • 2 cloves garlic, crushed

  • 2 leeks, trimmed, split and finely chopped

  • 400 g risotto rice

  • 150 ml dry white wine

  • 25 g butter

  • 200g Parmesan cheese, freshly grated

  • 1 bunch parsley picked and finely chopped

  • 8 sage leaves, chopped

  • sea salt and freshly ground black pepper

HOW TO MAKE

Bring the stock to a simmer in a saucepan.

Put the olive oil in a separate large pan, add the onion and cook very gently till soft and clear. 

Add the rice and saute, stirring continuously.

Quickly pour in the wine and keep stirring all the time until it has evaporated.

Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.

Add the leeks and crushed garlic and turn the heat down to low so the rice doesn't cook too quickly.

Continue to add ladlefuls of stock and after around 10 minutes add the butternut squash and more stock gradually until it has all been absorbed.

This should take another 10 minutes and give you rice that is beginning to soften but is still a little al dente.

Meanwhile place four desert spoons of parmesan on baking sheet lined with silicone paper.

Patt the parmesan flat into biscuit rounds and place in oven. Cook at 180C for about 5 minutes untill golden and crisp.

Remove from the oven and place on a plate to cool.

 

Turn off the heat, stir in the butter and half the Parmesan, parsley and sage.

Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil and parmesan crisp.

Sweet Potato Fish Cakes with a Kick!

May 06, 2018

Serves 2/3

I always remember as a child my Mum would make the most delicious 'yellow fish cakes', made with smoked haddock. It was real comfort on a plate and accompanied by fresh from the garden runner beans, which I had often hand picked for Mum to skilfully finely slice. But It was the contrast of colour on the plate that brought a real smile to my face.

Here is my spin on the traditional fish cake using sweet potato and turmeric to enhance the golden yellowness and combine fresh line caught cod with some extra tasty spices including red chilli to give them a little kick!

INGREDIENTS

100gm cod loins

300gm sweet potatos

1 xbunch fresh coriander

1/2  bunch parsely

2 tsp coriander powder

1tsp cumin

1tsp turmeric

2 xred chillis, finely chopped

1 onion, finely chopped

1 egg beaten

50gm butter

Fresh ground salt & pepper

HOW TO MAKE

  • Peel the sweet potatoes, cut into small chunks, and cook in boiling salted water for 10 minutes.

  • Rub the cod loins all over with a little oil and a pinch of sea salt and black pepper, then place in a colander/seive and cover with tin foil.

  • When the potatoes are ready, place colander/seive directly over the pan of sweet potatoes.

  • Turn the heat down to simmer and cook for 8 to 10 minutes, or until the fish and potatoes are both cooked through.

  • Meanwhile in a small frying pan saute the onions and chillis in a little of the butter till soft.

  • Add the spices of coriander, cumin and turmeric to the pan and saute for a further 5 minutes.

  • Finely chop the parsley and coriander leaves, discarding the stalks.

  • Once cooked, remove the fish to a plate. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.

  • Mash the sweet potatoes with the rest of the butter, then transfer to a bowl.

  • Flake the fish into the bowl, add the beaten egg, chilli, onion and spice mix, chopped parsley and coriander and a few grind of sea salt and black pepper, then mix together really well.

  • ​Take desert spoonfuls of the mixture and roll into balls in the palms of the hands, place on a baking sheet lined with parchment.

  • Make six balls and then patt them out to around 2cm thick.

  • Pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

  • Heat a couple of lugs of vegetable/rapeseed oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.

  • Serve immediately with finely sliced runner beans, cooked to aldente and tossed in a little butter.

Prawns and Spelt Barley pilaff

May 03, 2018

Serves 2/3

I stumbled on spelt barley recently and love it's al dente texture - a perfect alternative to rice.  This prawn, courgette and broccoli pilaff is quick and easy to make as a really delicious lunch or supper for fresco dining. Served with a green salad it's light and really healthy.


INGREDIENTS
1 cup spelt pearl barley
100g cooked large prawns
1 courgette chopped
1 large red onion chopped
1/2 green pepper chopped
3 cloves of garlic finely chopped 
1 green chilli chopped
2 sprigs rosemary finely chopped 
4 sprigs parsley roughly chopped
2 tsp sumac
25gm goats butter
2 tbsp hemp oil 
Salt & pepper


HOW TO MAKE

  • Cover the spelt barley with water bring to boil and simmer for 20 mins.

  • Melt butter & oil together in large flat non stick frying pan.

  • Add onions, garlic & chilly and sauté till onions soften. 

  • Add the sumac and rosemary and stir through. 

  • Add courgettes, peppers and broccoli tops stir and once the vegetables are bright green add the cooked spelt barley, prawns and parsley.

  • Season to taste with salt and pepper.

  • Serve with a simple green salad.

Halloumi with roasted vegetables and quinoa

May 01, 2018

I adore roasted sweet potato and aubergine, so much so that I'm always looking for new ways to team them with other vegetables. My take on this dish is to add quinoa, broccoli and cauliflower. All the flavours work beautifully with the halloumi.

INGREDIENTS

1 pack Greek halloumi
2 sweet potatoes peeled and chopped into cubes
1 aubergine chopped into cubes 
10 young broccoli heads
10 cauliflower florets 
1 onion chopped
3 cloves garlic chopped
3 tsp sumac
2 tsp dried oregano 
Hemp oil
Salt & pepper

 

FOR THE QUINOA
1/2 cup of quinoa 
1 vegetable stock cube
 
HOW TO MAKE

  • Place sweet potato cubes on baking tray toss in hemp oil and sprinkle of salt.

  • Place aubergine cubes on another baking tray and toss in hemp oil, little salt and oregano. Roast in oven with sweet potatoes for 30mins.

  • Place quinoa in saucepan add the stock cube, cover with water and bring to boil, then turn down to simmer for 20 mins.

  • Sauté the onions in large frying pan add garlic cauliflower and sumac stir fry for 5 mins then add broccoli. 

  • When the quinoa is cooked add to the stir fry pan then add roasted sweet potato and aubergine. Keep pan warm in oven while frying the halloumi in a little hemp oil.

  • When brown on both sides take off heat and serve immediately on top of the vegetables and quinoa.

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