British Food Fortnight: Our Top Recipes for September

If British Food Fortnight’s got you wanting to step into the kitchen and rustle up something special, then we’ve got 2 ideas to whet your appetite.

With the help of our in-store restaurant Carluccio's and one of our great food brands, The Saltwater Fish Company, we’ve put together our top recipes for September. Whether you're planning a post-summer catch up with friends, or looking for something fresh and flavoursome to kick-start the new season, we've got two inspiring ideas that are bound to tickle your fancy...

2016 09 14 Steamed Mussels with Thai Spices

1. STEAMED MUSSELS WITH THAI SPICES
     Saltwater Fish Company

Spice up your kitchen with this oriental inspired mussels recipe from the Saltwater Fish Company. Impress your guests with this fiery (but super simple!) fish dish.

Ingredients (serves 2):

750g Mussels, scrubbed and de-bearded
2 tbsp. Fresh lime juice
125g Coconut milk
2tbls White wine
1 ½ Red curry paste
¼ tsp Garlic, finely grated
1tsp Thai fish sauce
1 tsp Caster sugar
½ Mild red chilli, de-seeded and sliced
2 tbsp. Coriander, chopped (or coriander cress)

Method:

Combine lime juice, coconut milk, white wine, curry paste, garlic, fish sauce and sugar in a large saucepan.
Stir to dissolve the sugar, add the curry paste, then bring to boil for two minutes.
Throw in the mussels, cover with a tight fitting lid and simmer, stirring from time to time until the mussels are opened (around 4-5 minutes).
Remove the pan from the heat and divide the mussels and their broth between two warm serving bowls.
Scatter with coriander and chilli, serve immediately.

 2016 09 14 Carluccio s risotto

 

2. Courgette and Gorgonzola Risotto
     Carluccio’s

Feeling in need of a hearty meal as the harvest season approaches? This delicious veggie dish brought to you by Carluccio’s is the perfect way to warm up this season.

Ingredients (Serves 4):

3ltrs Light vegetable stock
200g Butter (100g for frying the grated courgettes, 75g for the rice and 25g to finish)
4 Medium-large courgettes grated
1 Clove garlic finely diced
400g Rice (Carnaroli or Vialone Nano rice, available from our food shops)
100g Onion (white – finely diced)
150ml White wine (good quality)
250g Parmigano reggiano (grated)
150g Creamy gorgonzola (add as much or as little as you like)
Salt and pepper to taste

Method:

Bring the vegetable stock to boil then check for seasoning.
In a wide shallow pan melt 100g of the butter (do not allow to brown).
Add in the grated courgettes and garlic, and then gently fry until just golden brown.
Remove the courgettes from the pan and set aside, using the same pan (do not clean or wipe out) add in 75g butter and melt without allowing it to change colour.
Add in the finely diced onion and sweat (do not brown).
Add in the rice and mix with the onion and butter mix, until all the rice is shiny and coated in the oil making sure you don’t allow the rice to brown.
Add in the white wine and reduce the liquid by half. (At this point, your vegetable stock should already be boiling.)
Add one large ladle of the boiling stock to your rice and stir immediately until the rice has been absorbed. Continue this process until the rice becomes al dente (this should take about 5-10 mins).
After 4-5 ladles of stock, add the fried courgettes and stir until they are well mixed and hot.
When the grains of rice still have an element of bite in the middle, add one last ladle of stock before giving the risotto a final stir and removing it from the heat.
Add in the Gorgonzola, then the Parmigiano and whip until the cheese is bound with the starch and looks really creamy, then add in the butter (25g or to taste).
Season, and serve immediately. Top with extra grated Parmigiano Reggiano cheese.

 

By Ellie Hamilton