Beetroot Risotto with Pan Seared Scallops

Hola Folks,

It has been a few weeks since I shared a new recipe, I am sorry. ¬†But here we go something for the last bit of summer……

2016-07-15 22.22.06-2

One of my Aunts Beets growing ūüôā

Beetroot works really well in this summer risotto; not only does it give an earthy flavour but also a beautiful red colour.  I decided to use a rose wine with this rather than my usual white in risotto, just for added sweetness and colour.  Risotto is such a simple dish to make but very tasty and this is a wow piece.  Topped with pan fried scallops and crumbled goats cheese….mouth-watering!!

You can make the risotto without the scallops and instead crumble over the goat’s cheese and some crushed walnuts as an alternative!

2016-08-15 16.38.42 copy

Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

2016-08-16 17.04.15

1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ¬Ĺ pints good chicken or veg stock; hot

1 ¬Ĺ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person remove the roe..

2016-08-16 17.05.30

Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.

2016-08-16 17.04.30

Cook this until it is translucent, then pour in the wine.  Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

2016-08-16 17.04.57

You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

2016-08-16 17.05.08

Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.¬† Once cooked sprinkle over the parmesan and add around ¬Ĺ Tbsp. butter.¬† Pop the lid on and let is rest for a few minutes.

2016-08-16 17.05.18

In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

mod 2

mod

Enjoy xxx

PRINTER FRIENDLY VERSION BELOW

Beetroot Risotto with pan seared scallops

  • Servings: 3/4
  • Difficulty: average
  • Print

mod 2

by Lululemonandlace

Ingredients:

250g risotto rice

200g riced beetroot (either use a food processor or grated, then chop finely)

2 celery sticks finely diced

1 onion finely diced

1 large glass rose wine

2 cloves garlic finely chopped

Handful of lemon thyme

100g grated parmesan

1 Tbsp. red pesto

1 ¬Ĺ pints good chicken or veg stock; hot

1 ¬Ĺ Tbsp. butter

1 Tbsp. olive oil

1 lemon

1 tsp salt

Cracked black pepper

Scallops 2/3 per person

Goats cheese for crumbling

Extra virgin olive oil for drizzling

Method:

 Heat a tablespoon of olive oil and butter in a pan then add the onion and celery, cook on a med- low heat until softened but not browned, this will take around 15 minutes.

Add the garlic and cook for a further 2 minutes, then add the rice.  Cook this until it is translucent, then pour in the wine. Keeping the heat moderate let the wine reduce then start to ladle in the stock, a little at a time, stirring the rice as you go.  Add more stock each time it reduces.

Add the pesto and stir in.

You want the rice to still have a slight bite, this takes about 20 minutes.

At around 5/6 minutes before the rice is ready add the beetroot, some thyme leaves and a squeeze of half a lemon.

Keep stirring and adding stock.

Season with salt and pepper then taste, check the rice is ready.¬† Once cooked sprinkle over the parmesan and add around ¬Ĺ Tbsp. butter.¬† Pop the lid on and let is rest for a few minutes.

In the meantime, heat a drizzle of oil in a frying pan, you can use olive oil but I used rapeseed. Season and place the scallops into the pan and cook for around 1-2 minutes each side, try not to move them around too much as you want a caramelised browned edge.

Back to the rice, open the lid and stir all of the parmesan into the risotto, now you are ready to bowl up.

Place a good portion of rice into a bowl, crumble over some goat’s cheese, and sprinkle over some more thyme leaves.  Then place the scallops over the top and drizzle over a glug of extra virgin olive oil, then go sit and eat it in the sunshine!!

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

Advertisements

Spicy Prawn Spaghetti

Hola Happy Thursday!!

TBT throw back to this recipe, simple, tasty and low fat!

This is a simple but tasty recipe which ¬†I have been cooking for years, usually I make this with linguine and I do think it is best with this type of pasta. ¬†As per usual here in Spain my local shop did not have the linguine so I opted for Spaghetti…it was still good!! It is also fairly healthy which is always a bonus!!

This is a tasty but not overly saucy dish, it is nice sometimes to just have a coating on your pasta and a good drizzle of extra virgin olive oil, rather than having it swimming in a rich sauce. ¬†I have passed this recipe on time and time again in the past and a few friends make it more than I do now ‚̧

2015-11-04 14.17.25

Serves 2

Difficulty Easy

Time 20 minutes

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes. ¬†Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel ūüėČ

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water.  Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

2015-11-06 10.15.19

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

2015-11-06 10.15.32

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

2015-11-04 14.18.08

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve.

2015-11-03 18.39.36

2015-11-03 18.39.28

Enjoy xxx

I will be sharing new recipes soon ūüôā

Lulu xx

PRINTER FRIENDLY OPTION

Spicy Prawn Spaghetti

  • Servings: 2
  • Difficulty: easy
  • Print

2015-11-03 18.39.28

by Lululemonandlace

Ingredients:

4 spring onions sliced into  chunks, do not use all of the green of the onions

1 red chilli , remove seeds if you prefer it to be milder

14 baby plum tomatoes halved

1 large or 2 small garlic cloves grated

Large raw prawns 5/6 per person heads removed but shell and tail on (if you struggle to get these from your local supermarket try Asian/Chinese supermarkets in the freezer section they often have lots of large prawns in boxes. ¬†Otherwise you can use the cooked smaller prawns but add them at the end of cooking just to heat through as they will shrivel ūüėČ

1 tsp paprika

1 1/2 tbsp. red pesto

1/2 fish stock cube

salt and pepper

water

Greek basil optional (you can use normal basil)

Linguine/ Spaghetti, I take a good handful of dried pasta per person, this recipe I had two handfuls

Method:

Cook your pasta in plenty of salted water. Do not drain the water away, reserve some of this for your sauce.

In a frying pan heat a little olive oil and put in the  spring onion, cook for a few minutes then add the chill, garlic and paprika.

Stir well then add your pesto.

Next add the prawns, let these cook on one side then turn over. Add your tomatoes.

Keep stirring.  Crumble in the stock cube (I only use half as they are very salty and we are not using much water).  Splash in a couple of tablespoons of the pasta water and stir.

Let the prawns cook in this liquid if it evaporates too quickly add a little more pasta water.  The prawns will not take long to cook the shell should be pink.

Sprinkle in the Greek basil too.

Season with lots of black pepper, taste before you add any more salt.

Once the prawns are cooked add the pasta.  Turn the heat off to mix.

Drizzle over lots of extra virgin olive oil, stir and serve ‚̧

Lulu xxx

Enter your email address to follow this blog and receive notifications of new posts by email.

Recipe Alert!..Keralan Fish Molee

Hola,

Happy Friday!!!

New recipe alert…

Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it.  Mopped up with Indian breads rather than rice; delicious.

Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes.  The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.

2016-04-15 17.09.43

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2‚ÄĚ chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2‚ÄĚ chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

2016-04-15 17.09.10

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

2015-04-15 14.50.26

Add the tamarind and stir through.

2015-04-15 14.51.30

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

2015-04-15 14.54.20

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

2016-04-15 17.08.50

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

2016-04-15 17.08.37

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

2016-04-15 17.09.25

2015-04-15 17.27.29-3

Enjoy!

Lulu x

PRINTER FRIENDLY VERSION BELOW

Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-15 17.27.29-3

by Lululemonandlace

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2‚ÄĚ chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2‚ÄĚ chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

Add the tamarind and stir through.

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

Lulu xxx

[blog_subscription_form

Curry Time!! Prawn Pistachio Pasanda

Curry time!!¬† Indian food and curries have played a major part in my life due to my family’s origin. ¬†That’s why I cannot go a week without eating one!!!

This curry is not a family recipe, this is my favourite dish when ordering an Indian take out,¬†the word ‘pasande’ comes from the Urdu word meaning favourite or liked, it refers the prime meat used. ¬† Originally¬†this would have been made with lamb, where the meat is flattened then marinated in a spiced yoghurt. ¬†I will share my recipe of the meat version soon, but King Prawns are my favourite in take-out curries which is why I really fancied cooking this for dinner last night. ¬†I also added potatoes to mine to make the dish more filling.

Some pasanda’s would also have almonds and tomatoes in¬†which is¬†known as ‘badaam’ pasanda, I once had a take out where it had used pistachio nuts not almonds and it was delicious which is why I have chosen this nut.

Here it is….

2016-01-21 17.45.06

Serves 4

Ingredients:

15 large prawns, remove shells but leave the tail on and run your knife along the top to butterfly. Try and find the biggest prawns you can, supermarket ones will just shrink to nothing, if you can’t get them from your local fishmonger, try your local Asian supermarket.

400g natural yoghurt

2 onions diced roughly

50g ginger grated

3 garlic cloves grated

1 1/2 Tbsp. tomato puree/paste

2 red chillies (I used birdseye)

50g coconut cream block grated

60g ground pistachio nuts

Juice of a lemon

1 heap Tbsp. honey

Optional new potatoes halved approx 6

Oil for frying

Spices:

1 heap Tbsp. coriander seeds

1 Tbsp. cumin seeds

1 tsp turmeric

8 cardamom seeds only

1/2 Tbsp. fenugreek seeds

1 cinnamon stick

1 heap tsp garam masala

Method:

De-shell and grind up your pistachios and set aside.

Dry fry the spices apart from the turmeric and garam masala.

2016-01-22 10.25.39

Once you smell an aroma remove from the heat and grind up to a powder.  I used a coffee grinder but you can use a pestle and mortar.

Set aside.

Get a large saucepan and add about 1 Tbsp. oil, fry the onions in this oil on a medium heat until soft not browned. ¬†Add the garlic, ginger and chilli fry for a few minutes more, then¬†empty the whole lot into a blender. ¬†I use a hand blender a lot when making curries as it makes the best pastes, if you haven’t got one I would invest. ¬†Add the ground spices and the turmeric (not the garam masala we add this later)

2016-01-22 10.25.54

Blitz to a paste (don’t worry if it is not smooth, it is nice to have some texture) then add the paste back into the pan.

2016-01-22 10.26.01

2016-01-22 10.26.12

Fry the paste for 2 minutes then add the grated coconut, tomato puree and pistachio.  Mix well.

Pour in the yoghurt

2016-01-22 10.26.26

Stir well and simmer, add some water to the blender and get all of the remaining juices then add to the pan.  Now add the honey and season with salt.

Keep stirring the pan as the yoghurt can stick or burn so be careful.  If using potatoes add them now and pop on a lid, cook on a low heat until tender.

Once tender add the garam masala and the prawns stir and let these cook for around 3/4 minutes.

2016-01-22 10.27.15

Done!! Serve with your favourite Indian rice ‚̧

cover 1

cover 2

2016-01-22 10.24.49

Have a good weekend folks!!

love Lulu xxx

‚̧

ReCiPe UpDaTe….Prawn and Chorizo Spanish Stew with Cannellini Beans

Hola!!

After spending over 3 weeks in England for Christmas and New Year, now I am back I really fancied something Spanish.  I bought these HUGE prawns and decided to make this stew.  It has chorizo in for a little smokiness, cannellini beans to fill out the dish, also I added chilli and a sprinkling of coriander for a Mexican twist.

It was delicious, tasty and healthy.  You can eat this with rice, crusty bread, quesadillas or just on its own, but I would definitely serve it with a glass of vino tinto.

2016-01-16 17.51.05-1

Serves 2 

Ingredients:

1 onion diced

Chorizo ring sliced

sun-dried tomatoes a handful chopped

1 red chilli chopped finely (remove seeds if you would like it milder)

2 garlic cloves grated

1 flat Tbsp. paprika

2 Tbsp. tomato frito (or paste)

1 tin plum tomatoes

1 small red pepper diced

1 tin 290g cannellini beans

1 tsp brown sugar

1/2 Tbsp. balsamic vinegar

8 extra-large prawns

Handful of fresh coriander chopped

salt & pepper

Method:

In a skillet or frying pan dry fry the chorizo until brown, this should give off enough oil for the next stage.

Remove the chorizo with a slotted spoon and set aside for later.  Add the onions to the pan reduce the heat and soften.

Add the sun-dried tomatoes and cook for a few minutes.

2016-01-21 12.22.27

Add the garlic, chilli and stir, then add the paprika.

2016-01-21 12.22.32

Now add the red pepper and mix well.  Stir in the tomato frito or paste.

2016-01-21 12.22.39

Pour in the tin tomatoes, slightly crush them once in the pan leaving some chunky pieces, then add the sugar and balsamic.  Empty in the beans.

2016-01-21 12.23.03

Pop the chorizo back in and mix well, sprinkle half of the coriander in and season.

2016-01-21 12.23.23

Once the flavour is to your liking, place the prawns over the stew.

2016-01-21 12.23.28

You can cover this with foil and continue cooking on the hob, I however placed these in a pre-heated oven at 200 degrees; uncovered.

Cook for another 10 minutes ..ish, depending on the size of your prawns,, I turned the prawns over during this time.

Once cooked sprinkle over a little more coriander and drizzle over some extra virgin olive oil!

2016-01-21 13.26.33

2016-01-21 13.27.14

2016-01-16 20.20.43

Enjoy

Love Lulu xxx

‚̧ ‚̧ ‚̧