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Mushroom Risotto Serves: 4 B",%4")(3442%"1)CD) ["/'$%,+)6+$>+W O%CC"/&.)AL",3&%J") 6>"M.)A22"/G+$)O'3("F INGREDIENTS: 1,5 litres hot vegetable stock 50g dried porcini mushrooms olive oil butter 1 small onion, peeled and finely chopped 1 garlic clove, crushed and chopped 400g risotto rice 150ml white wine 200g of assorted wild mushrooms, eg enoki, beech or oyster, cleaned and sliced Maldon salt and freshly ground black pepper, to taste 2 tablespoons chopped parsley juice and zest of 1 lemon 25g butter 1 cup freshly grated Parmesan cheese, plus shavings for serving extra virgin olive oil dressed rocket leaves, in olive oil truffle oil METHOD: Heat stock in a saucepan and keep it on a low simmer Place the porcini mushrooms in a bowl and pour in just enough hot stock to cover. Leave for a couple of minutes until they have softened Strain the mushrooms but reserve the liquid to use in the risotto Using a large heavy-based pan, heat olive oil and add a knob of butter. Once the butter is bubbling, add the onion and garlic Fry slowly for at least 10 minutes without colouring them, then add the rice Stir the rice until it is coated in the oil and the outside of each kernel is glossy. At this point add the white wine and stir continually until the liquid has cooked into the rice, and there is no alcohol smell Ladle the ‘porcini stock’ into the pot, stirring continuously until the liquid has been absorbed into the rice, then ladle in more stock Continue doing this until the rice is soft but still al dente. This will take about 30 minutes Heat olive oil and butter in a frying pan and sauté the rehydrated porcini and field mushrooms 37 main courses
Season with Maldon salt and cracked black pepper, and add chopped parsley. Transfer the mushrooms straight into the risotto rice and use a folding action to stir it through Remove the risotto from the heat and check the seasoning carefully. Stir in the butter, lemon juice and zest and the Parmesan. Cover for about 5 minutes to allow the flavours to develop through the dish TO SERVE: Serve in a warm bowl and top with dressed rocket, shaved Parmesan and a drizzle of truffle oil. main courses 38
Page 1 and 2: GUIDE TO VEGETARIAN VEGAN & JAIN DI
Page 3 and 4: CONTENTS Foreword from SAT ........
Page 5: Foreword from SACA On behalf of the
Page 8 and 9: 1. VEGAN A vegan diet, or a person
Page 10 and 11: NACHOS AND GUACAMOLE
Page 12 and 13: Nachos and Guacamole Serves: 4 B",%
Page 14 and 15: Wild Mushroom Vol au Vent with Aspa
Page 16 and 17: Braised Onions Serves: 4 B",%4"()(3
Page 18 and 19: Potato Carpaccio with Goat’s Chee
Page 20 and 21: Pap en Tamatiesous Serves: 4 as mai
Page 22 and 23: Mini Vegetarian Bunny Chow Serves:
Page 24 and 25: Place the tomatoes in a bowl and po
Page 26 and 27: BEETROOT, CUCUMBER AND POMEGRANATE
Page 28 and 29: Beetroot, Cucumber and Pomegranate
Page 30 and 31: Cream of Broccoli Soup Serves: 4 B"
Page 32 and 33: Barley and Mint Salad Serves: 4 B",
Page 34 and 35: Beetroot and Orange Salad with Toas
Page 36 and 37: KAROO BOBOTIE
Page 40 and 41: Spicy Lentil Curry Serves: 4 B",%4"
Page 42 and 43: Ravioli of Mushroom Duxelles Serves
Page 44 and 45: Mediterranean Tomato and Olive Oil
Page 46 and 47: Karoo Bobotie Serves: 6 B",%4")(344
Page 48 and 49: Chermoula Aubergine Bake Serves: 6
Page 50 and 51: Lentil and Chickpea Burger with Avo
Page 52 and 53: CRUSTLESS MILK TART
Page 54 and 55: Strawberry and Chocolate Parfait Se
Page 56 and 57: Vanilla Panna Cotta with Poached St
Page 58 and 59: Malva Pudding with Ice Cream and Br
Page 60 and 61: Hot and Cold Fruit Compote Serves:
Page 62 and 63: POPPADOM CURRY
Page 64 and 65: Jain cuisine Jain cuisine ranges fr
Page 66 and 67: Dahi Poha/Rice Curd Serves: 3-4 7+%
Page 68 and 69: Bajra Ki Roti/Millet Flatbread Serv
Page 70 and 71: Puri/Puffed Flatbread Serves: 3-4 6
Page 72 and 73: Chawli Bhaji/Curried Black Eyed Bea
Page 74 and 75: Papad ki Sabzi/Poppadom Curry Serve
Page 76 and 77: Dhal/Lentil Stew Serves: 3-4 !>+2)%
Page 78 and 79: Paneer Serves: 2 I+$""/)%()+),>""("
Page 80 and 81: WATERMELON
Page 82 and 83: HELPFUL HINTS Here are a few ideas
Page 84 and 85: Chohans Spice There are numerous br
Page 86 and 87: HERBS AND SPICES
Page 88 and 89:
FOOD LIST Vegetables Alfalfa sprout
Page 90 and 91:
FOOD LIST Persimmon Pineapple Plum
Page 92 and 93:
FOOD LIST %&" 5+&N' I%&+)C/"+1 I'&+
Page 94 and 95:
93 food lists ;2+L(""1)'%2.)2%$(""1
Page 96 and 97:
KOEKSISTERS
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SPECIAL THANKS We would like to ext
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Inspiring new ways
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