Pea and Pancetta Risotto

Pea and Pancetta Risotto

A great summer recipe – fresh spring pea risotto with the rich smokiness of pancetta and a little basil to finish.

Pea and Pancetta Risotto

Serves 4

Ingredients:

300g Carnaroli Rice, 25ml Olive Oil, 300g Pancetta (Thinly Sliced and Diced), 3 Celery Stalks (Finely Diced), 2 Long Shallots (Finely Diced), 2 Garlic Cloves (Very Finely Sliced), 175ml Rosé Wine, 2 Litres Vegetable Stock, 200g Freshly Shelled Peas, 50g Parmesan (Finely Grated), 25g Unsalted Butter, 12 Basil Leaves (Finely Chopped), 8 Thin Pancetta Slices, Cracked Black Pepper

Method:

1) Bring the vegetable stock to a simmer in a large saucepan. Place a heavy based casserole pan over a medium heat and add the olive oil. Add the pancetta to the pan and fry for around 8 minutes or until crisp. Add the celery, onion and garlic to the pan and sauté for 5 minutes until soft – stirring continuously. Meanwhile, crisp the pancetta slices under a hot grill and set aside.

2) Add the rice to the pan and coat well with the olive oil. Turn the heat up high and add the wine, simmering until almost entirely absorbed by the rice. Reduce the heat to low and add the stock, little by little (allowing the stock to be almost entirely absorbed by the rice before adding more) whist stirring until the rice is tender but has a little bite – this should take around 20-25 minutes. The risotto may not require all of the stock.

3) Remove the pan from the heat and add the peas, parmesan, butter and basil. Fold to combine, cover the pan with a heavy lid and allow to rest for 6 minutes. Once rested, beat the risotto a few times and season to taste with cracked black pepper.

4) Serve the risotto with a good crack of black pepper, a sprinkling of parmesan and the crisp pancetta slices.

Cinnamon Pancakes, Bacon, Syrup

Cinnamon Pancakes, Bacon, Syrup

There is no greater way to start the weekend than with pancakes, smoked bacon and maple syrup!

Cinnamon scotch pancakes are served with crisp smoked pancetta and drizzle of good quality maple syrup.

Cinnamon Pancakes, Bacon, Maple Syrup
Serves 4

Ingredients:

200g Plan Flour, 300ml Semi-Skimmed Milk, 1tbsp Baking Powder, 1tbsp Light Brown Sugar, 1tsp Sea Salt, 1 Large Egg, 2tsp Ground Cinnamon, 8 Slices Smoked Pancetta, Good Quality Maple Syrup

Method:

1) Cook the pancetta under a very hot grill for 2 minutes each side or until crisp. Set aside.

2) Combine the flour, baking powder, sea salt, ground cinnamon and sugar in a large bowl. Whisk together the egg and milk in a separate bowl. Slowly add the milk and egg into the flour mixture whilst whisking – whisk until fully combined.

3) Place a large non-stick frying over a medium heat and add a little oil. Fry tablespoonfuls of the batter in the oil for around 2 minutes each side or until golden brown. Keep the cooked pancakes warm until you have exhausted the batter. You will need to add a little oil to the pan in between batches.

4) Serve the pancakes with the crisp pancetta and a good drizzle of maple syrup.

Enjoy!

Ham, Egg, Peas

Ham, Egg, Peas

Pea pancakes served with braised peas, dry cured bacon steak, poached duck egg and sherry caramel.

A superb starter or main which is super light and bursting with fresh flavour.

Sherry Caramel is taken from my previous incarnation of this dish, inspired by Restaurant Sat Bains: Ham, Egg and Peas

Ham, Egg, Peas

Ham, Egg, Peas
Serves 4

Ingredients:

For the Pancakes: 350g Frozen Peas, 2 Eggs (Separated), 60g Cornflour, Sea Salt, Cracked White Pepper, Unsalted Butter (For Frying)

To Finish: 4 Dry Cured Bacon Steaks, 4 Duck Eggs, 50g Frozen Peas, 25g Unsalted Butter, Black Sea Salt, Sherry Caramel

Method:

1) Blanch the peas in a pan of boiling water and drain. Place in a blender with the egg yolk, cornflour and a good pinch of sea salt and cracked black pepper – blend until smooth. Meanwhile, whisk the egg whites to stiff peaks. Gently fold the egg whites into the pea purée mixture.

2) To cook the pancakes – heat a non-stick frying pan over a medium heat and melt a tablespoon of butter. Fry tablespoonfuls of the mixture for around 2 minutes each side or until cooked. Keep warm and continue to fry in batches until the mixture is exhausted. Keep the pancakes warm until ready to serve.

3) Meanwhile, melt the 25g of unsalted butter in a small pan and add the peas – braise until tender and season with a little salt – keep warm. Fry the bacon steaks in a little melted butter in a frying pan for 4 minutes each side or until cooked through – keep warm. At the last minute poach the duck eggs for around 2 minutes or until cooked (and still runny!).

4) Serve the pancakes with the bacon steaks, braised peas, duck egg and sherry caramel – topping with a little sea salt.

Enjoy!

Pea Risotto

Pea Risotto

Risotto is the ultimate in impressive comfort food and this pea risotto is no exception! Using pea purée as the base makes for a richly flavour and luxurious risotto.

Great topped with crispy smoked bacon, this would make a cracking dinner party starter or main.

Pea Risotto
Serves 4

Ingredients:

For the Purée: 150g Frozen Peas, 1tbsp Unsalted Butter, Reserved Cooking Water, Sea Salt, Cracked Black Pepper

For the Risotto: 250g Risotto Rice, 1 Onion (Finely Chopped), 1 Garlic Clove (Crushed), 1 Celery Stick (Finely Chopped), 450ml Vegetable Stock, 100ml White Wine, 1tbsp Unsalted Butter, 4tbsp Grated Parmesan Cheese, 75g Frozen Peas, Sea Salt, Cracked Black Pepper, Crispy Smoked Bacon (Optional)

Method:

1) Make the purée by blanching the peas in a pan of boiling water for 2 minutes or until tender. Drain (reserving the cooking water) and transfer to a blender. Add the butter and blend, slowly add the cooking water until a pouring consistency is achieved. Season to taste and set aside.

2) Place a deep pan or casserole over a medium heat. Add a little olive oil and fry the onion, garlic and celery for 10 minutes until soft. Add the rice and coat well in the oil. Add the white wine and allow to reduce by half (ensuring the alcohol has burnt off).

3) Add the pea purée a little at a time, stirring continuously until some of the liquid has been absorbed (it will not dry out completely). Once the pea purée has been exhausted, gradually add the vegetable stock, stirring continuously, allowing the stock to be absorbed before each addition. Continue this until the rice is tender (around 25 minutes). Once the rice is tender, remove from the heat and add the butter, peas and parmesan. Cover and allow to rest for 5 minutes. Stir well to combine and season to taste before serving.

Enjoy!