- 2 EACH SQUASH PEELED,DESEEDED AND CUT INTO SMALL CUBES APPROX 1 CM
- 200 ML CREME FRAICHE
- 200 GRAM FETA CHEESE KEEP 50 GRAM FOR PARMESAN AND FETA CRACKERS
- 1/2 BUNCH THYME
- 1/2 BUNCH ROSEMARY
- BUTTER
- LEMON JUICE
- 300 GRAM GRATED PARMESAN
- METHOD
- ROAST ALL OF SQUASH WITH ROSEMARY,THYME,PURE 2/3RD OF SQUASH KEEP THE REST FOR GARNISH.
- RISOTTO
- COOK AS USUAL,THEN ADD PURE ,CREME FRAICHE,BUTTER,FETA CHEESE ,LEMON JUICE AND SQUASH DICES,SEASON
- PARMESAN AND FETA CRACKER
- 100 GRAM GRATED PARMESAN
- 50 GRAM FETA CHEESE
- THYME LEAVES
- PUT GRATED PARMESAN ON BAKING PAD APPROX 8 CM LONG AND 2 CM WIDTH SPRINKLE FETA CHEESE AND THYME LEAVES THROUGH MIDDLE,COOK IN OVEN 180C FOR APPROX 3-4 MINUTES.
- CHILLI AND CORIANDER OIL
- 1 BUNCH CORIANDER WASHED
- 2 EA RED CHILLI CUT IN HALF
- 200 ML OLIVE OIL
- 1/2 GARLIC BULB
- SALT
- LEMON JUICE TO SEASON
Roast Pumpkin risotto
Ricardo Soares
31st January 2011
Roast Pumpkin risotto
HEAT OIL UP ADD THE GARLIC LET SIMMER FOR A MINUTE THEN ADD THE CHILI AND CORIANDER,TAKE OFF,CLING F
Ingredients
Method
HEAT OIL UP ADD THE GARLIC LET SIMMER FOR A MINUTE THEN ADD THE CHILI AND CORIANDER,TAKE OFF,CLING FILM POT AND LEAVE TO INFUSE FOR 1HOUR,THEN ADD SALT AND LEMON JUICE,TAKE OUT GARLIC AND CHILLI AND THROW AWAY,BLITZ AND PASS.
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