Surrey Homes | SH45 | July 2018 | Interiors supplement inside
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
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Food<br />
Cod with summer vegetable risotto<br />
Serves 4<br />
• 4 cod steaks, skin slashed<br />
• Risotto base:<br />
• 200g risotto rice<br />
• 1 medium onion finely<br />
chopped<br />
• 2 celery stalks peeled and<br />
finely chopped<br />
• 2 cloves garlic finely<br />
chopped<br />
• ¾ pint vegetable stock (a<br />
good stock cube will do)<br />
• Splash of white wine<br />
• 1 courgette finely diced<br />
• 250g spinach finely<br />
chopped<br />
• 150g podded peas<br />
To finish<br />
• Knob of butter<br />
• 2 tbsp grated parmesan<br />
1Fry the onion and celery<br />
in some light olive oil until<br />
soft, add the garlic and cook<br />
for one more minute, don’t<br />
allow the garlic to colour. Add<br />
the risotto rice and stir fry for<br />
a minute until the grains are<br />
slightly translucent. Add the<br />
spinach, courgettes and peas<br />
and cook for about 3 more<br />
minutes. Add a good splash<br />
of wine (125ml glass will do)<br />
and cook, stirring all the time<br />
until it evaporates.* see Chef’s<br />
Home Tip<br />
2Once the white wine is<br />
absorbed into the rice,<br />
keep adding a ladle of hot<br />
stock one at a time until the<br />
rice is almost cooked – it<br />
should still have a bite to it.<br />
3Take off the stove, add<br />
a good knob of butter<br />
and a handful of parmesan<br />
cheese, stick a lid on and rest<br />
for 5 mins. Meanwhile salt<br />
the cod steaks and place skin<br />
side down into a hot oiled<br />
frying pan. Crisp up the skin<br />
and turn over and place in a<br />
pre-heated oven (gas mk 6) for<br />
6-8 mins depending on the<br />
thickness of the fish.<br />
4When the cod is ready,<br />
stir the risotto and place<br />
a mound in each bowl. Place<br />
the cooked cod on top. You<br />
can finish this with a dollop<br />
of pesto, or simply a good<br />
squeeze of lemon.<br />
*Chef’s home tip<br />
You can make risotto days<br />
in advance and quickly<br />
finish it off to use when<br />
you need it. Prepare it<br />
to the stage marked *<br />
opposite, then spread it<br />
out on a baking tray. Leave<br />
to cool, then transfer to a<br />
bowl or storage box and<br />
it will keep in the fridge<br />
for up to five days. All you<br />
need to do when you want<br />
to use it, is add roughly<br />
two ladles of hot stock,<br />
stirring all the time until<br />
the stock is absorbed and<br />
the rice is cooked. <br />
117 surrey-homes.co.uk