Following Rhumsaa’s inaugural cooking of the Jamju pie it was my turn to test the recipe dreamt up on a highly creative day in the office. All I can say is wow. It would be stupid to try and explain how good this pie is. Just wow. Life is different now.
Decided that it was time I did a bit of cooking. We’ve both been pretty busy so we’ve been taking the easy option far too much and it’s starting to have an impact on the scales! So for tonight’s tea I decided I’d make a Risotto. It only took about 30 mins to make and it was absolutley gorgeous I tend to have good ideas but they don’t always come off but tonight’s “restaurant quality!” (Don’s words not mine!!)
Got some of Island Seafare’s Hot Smoked Salmon, some mushrooms, glass of white wine, 300g ish Risotto rice, 1 onion, 1.25 ltr chicken stock stock, some spinach and some parmesan cheese. Litterally stuck onion butter and rice in the pan until soft. Added mushrooms then wine until that had cooked down and then slowly added the stock over the next 20 minutes. Lastly just added the cooked spinach and parmesan to serve.
We have been working with Tim at Island Seafare and the hot smoked salmon has just won an award so I thought it was time I tried cooking with it. I’d eaten it as is but hadn’t yet trid cooking with it. The smoked flavour really went well in the dish, I just hope Don doesn’t expect every tea I cook to taste that good! (And as an extra plug you can get free delivery on all orders over £25 during May on island Seafare’s website www.islandseafare.co.uk!!)
We had a bottle of Stormhoek Sauvignon Blanc with the Risotto as I’ve heard loads about it through Hugh Mcleod fame but had never seen it in the shops until the other day. I noticed it in Tesco so picked up a bottle. I can’t pretend to know much about wine only that I either like a bottle or I don’t and I really enjoyed this wine and I’m glad that there is something other than a pinot grigio I can ask for!
I’m all set to put on my chefs hat for our Valentine’s Meal tonight. Rather than go out on a school night we’ve decided to stay in and I’m going to cook the Lamb we got from Glendown Farm for working on their self catering holiday cottage website for The Stable. Planning on doing a healthy grilling recipe I found with the Lamb coated in ground Cumin and a couple other herbs. Not sure yet what to accompany the Lamb with, maybe a bit of cheesy mash or a bed of rice. mmmmmmm…
