My philosophy
This blog is dedicated to my love of eating, cooking, writing and reading about food. In it you'll find recipes, book reviews, restaurant reviews and various other food related bits and pieces.
Apologies food fans. It's been a while since my last post- but I won't dwell on it.The point is, I'M BACK!
After travelling hundreds of miles to the beloved South-West (Cornwall to be precise),
I immediately immersed myself in ideas for features i'm going to write whilst i'm here at home.
I'm going to share with you the influences, the flavours, the landscapes that have shaped
my passions for poetry and food, and the historical implications associated with traditions such as the cream tea and of course- the Pasty.
But alas, I must rest. I'm full of apple crumble and clotted cream, fit to burst, so prepare for a
rich, nostalgic week, full of seafood and real ale!
Oysters are a recently discovered favourite food of mine. This Sunday I'll be indulging myself at Guy's Oyster Festival Family Fun Day in Preston, where I'll have a chance to sample fresh, local seafood and Oysters (with Guiness of course!) And maybe watch a Punch and Judy show, and get my face painted while I'm there???
There will be a review upon my return...
For about a week now, a sad, lonely Chorizo sausage has sat in our fridge, doing nothing but take up valuable space. Well I thought 'tonight's the night.' The Chorizo's destiny to reach the table has finally been realised!
It's pouring with rain outside, and summer is well and truly over. So, I thought I'd bring a touch of sunshine into the kitchen in the form of a Seafood Medley Risotto (featuring the aforementioned Chorizo!).
Seafood Medley Risotto
100g Sliced Chorizo
200g Cooked, mixed seafood
1 Onion, finely chopped
1 Clove of Garlic, crushed
1 Red Pepper, chopped
A few strands of Saffron infused in 750ml hot Chicken stock
225g Risotto Rice
The juice and zest of a Lemon
A pinch of Cayenne Pepper
A good splash of White Wine
2-3 Spring Onions, sliced
Salt and pepper to taste
1. Dry fry the Chorizo on a medium heat to release the oils and slightly brown the meat. Carefully remove from the pan with a slotted spoon.
2. Add the Onion, Spring Onion, Garlic and Pepper to the pan, cook till golden.
3. Next add the Rice, stirring for about a minute, until the Rice is coated in the oil.
4. Add the Chorizo, Lemon juice & zest, Cayenne Pepper and White Wine.
5. Begin adding the stock, a little at a time until the Rice absorbs it.
6. Keep adding more stock until the Rice is al dente.
7. Now it's time to add the seafood, as this is already cooked, it simply needs warming through.
8. Season to taste, adding more chopped Spring Onion as a garnish if desired.
Serves 4
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