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Solihull Living Sep - Oct 2020

We celebrate the best of autumn, with delicious recipes from James Martin plus a host of interiors inspiration to make you love home again.

We celebrate the best of autumn, with delicious recipes from James Martin plus a host of interiors inspiration to make you love home again.

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CHEF JAMES MARTIN<br />

WAS KIND ENOUGH TO<br />

SHARE SOME FABULOUS<br />

RECIPES FROM HIS BOOK<br />

ISLANDS TO HIGHLANDS,<br />

CELEBRATING THE BEST OF<br />

THE BRITISH ISLES<br />

Recipes and words from<br />

James Martin’s Islands to Highlands:<br />

80 fantastic recipes from around the<br />

British Isles. Published by Quadrille<br />

Publishing Ltd. RRP £25 and<br />

available from all good book shops<br />

and online<br />

200g risotto rice<br />

50ml dry white wine<br />

500ml vegetable stock<br />

200g wild mushrooms, roughly torn<br />

50g mascarpone<br />

25g parmesan, grated<br />

small bunch of tarragon, chopped<br />

a few wild garlic leaves<br />

sea salt and freshly ground<br />

black pepper<br />

FOR THE POTATOES<br />

150g new potatoes<br />

1 parmesan rind<br />

1 tablespoon kombu dried seaweed<br />

pinch of sea salt<br />

TO SERVE<br />

2 tablespoons crème fraîche<br />

a few micro herb sprigs or<br />

a few chives, chopped<br />

METHOD<br />

If using, light your BBQ. When the coals are<br />

silvery in colour, it’s ready to cook on.<br />

Heat the butter in a deep non-stick pan over<br />

a medium heat. Once the butter is melted<br />

and foaming, add the garlic, shallot and<br />

rice, stirring until the rice is well coated in<br />

the butter. Stir in the wine and around threequarters<br />

of the stock, bring to the boil, then<br />

simmer for 15 minutes, stirring occasionally.<br />

Stir through the mushrooms and cook for a<br />

further 5 minutes until the rice is cooked and<br />

just tender.<br />

Put the potatoes in a saucepan and cover<br />

with water, then add the parmesan rind,<br />

kombu seaweed and pinch of salt. Bring to<br />

the boil, then simmer for 15 minutes. Drain<br />

the potatoes, then put them directly onto<br />

the grill bars of the BBQ and cook for 2–3<br />

minutes, turning occasionally, until charred.<br />

Carefully lift out of the barbecue and set<br />

aside.<br />

To finish the risotto, stir in the mascarpone,<br />

parmesan, tarragon (reserving a few sprigs<br />

for garnish), wild garlic and remaining stock,<br />

then season to taste. The texture should be<br />

slightly runny.<br />

To serve, spoon the risotto onto 4 plates<br />

and garnish with a few extra sprigs<br />

of tarragon and micro herbs. Split the<br />

potatoes, top them with crème fraîche,<br />

micro herbs or chives and either serve on a<br />

separate plate alongside or place directly on<br />

top of the risotto.<br />

www.solihullliving.co.uk | 7

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