Thursday, 18 June 2015

Ottolenghi's Aubergine Risotto

Ottolenghi's aubergine risotto. Smokey, seductive and sharp.

Yes, I know - another Ottolenghi recipe. But, if you need to make something which will make people say 'did you really make this', or 'what's in this - it's delicious', then follow an Ottolenghi recipe carefully and await the praise to roll in.

I made this risotto for my boyfriend on a dark night around the start of January when we were cocooned in my kitchen waiting for Spring. He was impressed; and thus, this simple, wonderful, dish foretold the fact that my frost bitten kitchen of the drear month is now 'our kitchen'.

The recipe can be found here on The Guardian website. And, as I said - follow to the letter. Otto is a genius and must be obeyed. 

Now, go forth and charm everyone you know with this knock-out risotto.

Tuesday, 9 June 2015

A Big Fat Frittata

Remember a few years back there was an advertising campaign for eggs? The slogan was 'eggs: fast food and good for you', I remember thinking 'yeah, who doesn't know that', but in reality, I often forget that if I'm short on inspiration, time or energy then a frittata makes for a immensely satisfying supper. This one in particular, taken to delicious heights with chilli and chorizo.

What you need:
A little olive oil (for frying)
Around 100g (or more) chorizo
1 garlic clove (pressed)
1 green chilli finely sliced (seeds removed)
4 Eggs
1 handful of parsley
Salt and pepper
100g (or there abouts) strong grated cheddar

What you do:
Cut the chorizo into rounds and fry in the olive oil until it releases it's own orange juice oils. Add the garlic and fry it for a little bit. Add the chilli for mere moments to suck up some juice.

Break the eggs and whisk them in a bowl and season with the salt and pepper, and add most of the parsley, (keep a little parsley back for a pretty garnish). Tip into the pan with the chorizo and give it a jiggle. Put the grated cheese on top and cook the frittata away until it starts to set. Then move it to the grill and continue cooking. Transfer to a plate and top with the remaining parsley. Eat with bread and butter, maybe.