Beetroot Risotto

Beetroot Risotto

Ingredients
Beetroot Stock
4 Fresh Medium Beetroots – diced 1cm
1100ml of water
1 x carrot
1 x onion
1 x stalk of celery
1 x clove
1 x cinnamon quill

Risotto
2 tblsp Olive Oil
½ Spanish onion diced
2 cups of Aborio Rice
1lt stock (see above)
¼ cup White Wine
I tblsp Brown Sugar
Pinch fresh nutmeg
20gm Parmesan Shaved
3 sage leaves – fried

Method;

1. Cover diced beetroot with water and add vegetables and spices. Bring to the boil and slowly simmer for 30 minutes. Remove everything except the beetroot. Strain and keep both the juice and beetroot. Set aside.
2. In a large heavy based saucepan sauté the onion in olive oil until slightly transparent.
3. Add the risotto and cook until discolored. Add the white wine and brown sugar and cook over a medium heat until the wine has absorbed.
4. Continue over a medium heat and add 1 cup of the stock and cook until absorbed.
5. Add all the diced beetroot and a further 1 cup of stock and continue the cooking process until absorbed.
6. Continue adding 1 cup of stock ensuring to cook out the liquid before adding further stock.
7. When all stock has been added, place in the Nutmeg, Parmesan cheese and season to taste.
8. Cover and leave for 5 minutes.
9. Serve with shallow fried sage leaves.

Note: Extra liquid may be required at the end of cooking, some vegetable stock will assist.

ENJOY

Chef Nathan

Winter is here!

Well my friends it finally here, cold southern winds, low snow falls, and nights curled up in bed early just to keep warm. I know personally that when it's cold I EAT! Which is not a good thing when your watching what you eat, but it's about finding a balance between warm and fullsome and healthy. I have found a couple of dishes over the years to do just that, and I'm not talking about just soups (although a minestrone is one I cannot live without).

Keeping your feet of the cold tiles during preparation, not making a mess in the kitchen, and something not to leave crumbs in the bed are my 3 rules for quick late night warmers.

TPimento cheese is a classic Southern snack spread, and one taste of this easy party recipe and you'll wonder why it's not more popular in other parts of the country.

Classic Southern Pimento Cheese Spread
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients:

3 cups freshly shredded extra sharp white cheddar cheese
1/4 cup freshly grated Parmesan cheese
1 1/2 cups small diced roasted red bell peppers (freshly fire-roasted, or from a jar)
1/2 cup chopped pimento-stuffed green olives
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
Tabasco to taste
Preparation:

In large mixing bowl stir together cheeses, peppers, olives, mayonnaise, parsley, chives, pepper, Worcestershire sauce, and Tabasco. May be served as is, or molded with a bowl, or into a ball with plastic wrap. Serve with crackers, crisps, or bread.

So kick back and enjoy

Chef Nathan

Oysters

Recently I traveled over our western border in search of some amazing wines and delightful food. I stumbled (literally) into the Norwood Food and Wine Festival, where I could sample copious amounts of local food prepared by the regions top restaurants, food producers as well as a large selection of South Australian wines.

Everyone who knows me, understands my little weakness for fresh oysters, and whilst in South Australia, I had to sample the finest Oysters in Australia.

Pure Coffin Bay Oysters are grown naturally in the nutrient rich waterways of Coffin Bay. The oysters are not fed at all, they filter feed naturally from the bountiful enriched ocean. Located in the remote, unspoilt and pure waters of Coffin Bay.

As a chef, I often find myself looking for new and different ways to prepare oysters, and have yet to find more than a couple of ways to prepare them aside from straight from the shell.

A great starter for a cocktail party or for an appetizer is to shuck the oyster into a shot glass, cover with a good quality Sake, and then place a small amount of wasabi on top. If you find wasabi a bit warm, maybe try a pinch of black caviar.

Another way is to mix a small piece of grated ginger, 6 tablespoons of rice wine vinegar, a small amount of chopped chilli, pinch of sliced coriander and a tsp of sugar. Serve with the oysters in a dipping bowl and some lime wedges.

K.I.S.S (keep it simple stupid) was an acronym I learnt in my early years as a chef in Queensland, so to apply this to oysters. Open a bottle of Oakridge “Over The Shoulder” 2010 Pinot Grigio, cut some lime wedges and enjoy fresh from the shell.

Check out www.coffinbayoysters.com.au/

Happy Shucking and Enjoy

Chef Nathan