Pegasus Post: October 08, 2019

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Tuesday October 8 2019 15
Tasty Bites
Cooking with what is in season
Lemons and fennel are in
season and they make a
perfect partnership. This
subtle combination works
beautifully on its own
as a light dinner or will
accompany seafood, pork
and lamb
Lemon and fennel risotto
Ingredients
1500ml vegetable stock, hot
2 lemons
2 Tbsp olive oil
1 Tbsp butter
2 shallots
1 tsp fennel seeds, crushed
3 bulbs fennel, sliced thinly and
tops reserved
400g risotto rice, such as arborio
or carnaroli
200ml dry white wine
100g parmesan cheese, finely
grated
1 cup fennel fronds
½ purple olives, stones removed
50ml olive oil
sea salt and cracked pepper
Directions
Bring the stock to the boil. In a
medium-sized saucepan, heat the
oil and butter, add fennel seeds
and shallots and cook gently
for 3min. Add the sliced fennel
bulbs and cover with a lid and
cook for about 15min until the
fennel has softened and become
sweet and fragrant.
Add the zest of one lemon and
juice from half.
Add the rice and stir well so
the rice gets coated. Cook until
the rice becomes lightly toasted.
Add wine and stir well until it
has been absorbed into the rice.
Ladle the hot stock in one ladle
at a time. Stir well between each
addition so the rice sucks up the
stock and becomes creamy.
Continue until the rice is
tender and creamy and the sauce
around the rice is thick and silky.
If too thick, loosen with a little
more stock, or if too runny cook
out for a little longer. You may or
may not need all the stock.
Adjust the seasoning and
finish by adding half the grated
parmesan and stir to combine.
To make the fennel and olive
dressing, chop the fennel fronds
and add to the olives and zest of
one lemon.
Stir together, add the olive
oil and enough lemon juice to
balance the dressing.
To serve the risotto, spoon
on to your plate, sprinkle over
a little more grated parmesan.
Spoon over a little fennel and
olive dressing.
Save your ripe bananas
to make this sweet after
dinner treat
Banana loaf
Ingredients
140g butter, softened, plus extra
for the tin
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 ripe bananas, mashed
50g icing sugar
Handful dried banana chips, for
decoration
Directions
Heat oven to 180 deg C.
Butter a 900g loaf tin and line
the base and sides with baking
parchment.
Cream 140g softened butter
and 140g caster sugar until light
and fluffy, then slowly add two
beaten large eggs with a little of
the 140g flour.
Fold in the remaining flour,
one tsp baking powder and two
mashed bananas.
Pour into the tin and bake
for about 30min until a skewer
comes out clean.
Cool in the tin for
10min, then remove to a wire
rack.
Mix 50g icing sugar with twothree
tsp water to make a runny
icing.
Drizzle the icing across the top
of the cake and decorate with a
handful of banana chips.
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