Chicken and Chorizo Risotto with Lemony Breadcrumbs

I can’t quite believe it, but Jason and I have been married for two years now! In celebration, I made this gorgeous risotto which I think really combines Jason’s love of meat with my preference for something a little more refined.

We drank a bottle of champagne during cooking and eating, but otherwise, I would have been tempted by an off-dry white like a Riesling. Tesco have a Finest Steillage Mosel Riesling on offer at £5.99. For something different, it would be great with a slightly floral Gruner Veltliner (such as Pannonica at £7.99) to compliment the rosemary in the crunchy topping.

For an enjoyable cooking experience, get everything ready before you start and don’t be scared to take the risotto off the heat if at any point if you need to buy a little extra time.

Ingredients:

• 2 boneless and skinless thigh fillets, chopped
• 100g spicy chorizo (about half a ring), chopped
• 250g Arborio rice
• 1 onion, chopped
• Large glass of white wine
• Large knob of butter for frying
• 500ml chicken stock

For the topping:

• 1 crusty bread roll or any stale bread, torn in to pieces
• Zest from half a lemon, sliced
• 2 cloves of garlic, peeled and halved
• 1 sprig of rosemary, leave removed
• 3 or 4 tablespoons Parmesan cheese (freshly grated)
• Glug of olive oil
• Salt
• Freshly ground black pepper

Method:

• In a large pan, gently melt the butter and add the onion, frying on a low heat for about 10 minutes.
• Heat a separate frying pan and add the chorizo (no need for any oil), spreading the pieces out evenly over the surface of the pan.
• Once the onion is soft, tip in the rice and stir to coat in the butter, then add a good pinch of salt and fry for 5 minutes.
• Once the rice is sizzling slightly, add the wine and continue stirring until the liquid starts to soak in to the rice.
• Add a ladle of stock to the rice and keep stirring until the liquid is absorbed, then carry on going until all the stock has been used and the rice is tender. Should take about 25 minutes but don’t worry if it’s more or less. Keep tasting!
• After you’ve used up a quarter of the stock, toss the chorizo round in the pan and add the chicken. Turn the heat down to medium and keep your eye on the pan, giving it a stir as needed. It’s important not to substitute for chicken breast in this recipe, as it will dry out if cooked in the pan for this length of time.
• Once the rice is cooked add the Parmesan and stir through gently. Check the seasoning and adjust if necessary either with a pinch of salt or a bit more cheese (go for the cheese!).
• Finally, add the chorizo and chicken to the cooked risotto, including all the oil from the pan.

For the topping:

• Rip up the bread roll in to pieces, remove the leaves from the rosemary and combine in a food processor with the garlic, lemon zest, oil and a big pinch of freshly ground black pepper.
• Pulse a few times until the mixture looks like breadcrumbs then heat up a frying pan and tip the mixture in.
• Fry until crispy and golden (and smells incredible), then set aside until you’re ready to serve.

Spoon the gorgeous, creamy rice in to bowls and top with a generous helping of the crispy topping and a massive glass of very cold wine. Cheers everyone!

Sirloin Steak with Beetroot Salad

What a treat. I couldn’t eat this every week as steak is expensive and rich, but I do make the salad to go with burgers.

Ingredients:

• 2 sirloin steaks (I always go for 28 day matured which is definitely worth the extra couple of quid)
• 4 cooked beetroots (vacuum packed)
• Handful of chives, finely chopped
• 75g Danish blue cheese (make sure it’s the creamy, crumbly one like this)
• Bag of rocket
• Classic salad dressing (I suggest Dijon and lemon)
• Extra virgin olive oil
•  Salt and black pepper

Method:

• Remove all packaging from the steak and season with too much salt and black pepper. Drizzle over some oil and rub the steaks so they’re coated with seasoning. Leave uncovered and allow to reach room temperature to ensure the steak cooks evenly.
• Grate the beetroot then squeeze out the juice with your hands. You can keep the juice to drink or throw it away – up to you.
• Drizzle the beetroot with the oil, crumble over the cheese, and finish of with the chives and a squeeze of lemon juice (orange juice is nice too).

• Heat a frying pan until very hot, then add the steaks to the pan making sure you don’t move them at all once they’ve started cooking. After 3 minutes (I always set a timer), turn the steaks over and give them another 3 minutes. (These times will give you medium steak, so adjust if your preference is different).
• Remove the steaks from the pan and rest them for at least 10 minutes.
• While the steak is resting, empty the rocket in to a big bowl and make the salad dressing.
• Once properly rested, slice up the steak in to strips and dress the rocket with your lovely dressing.
• Take everything to the table and just enjoy.

Roasted Prawns with Feta

Ingredients:

• 400g large raw tiger prawns
• 200g feta cheese
• 1 tin of chopped tomatoes
• 1 tablespoon of tomato puree
• 1 large glass of white wine
• The end of a crusty baguette (any crusty bread is fine)
• Handful of parsley
• 2 lemons
• 2 cloves of garlic
• 2 teaspoons dried oregano

 Method:

• In a food processor blend the bread, zest of one lemon and a handful of flat leaf parsley until they resemble fine breadcrumbs. Season with salt and pepper.

• Pre-heat the oven to 200 degrees or gas mark 6.
• Heat a tablespoon of olive oil in a shallow, oven proof frying pan. If you don’t have one, begin the recipe in a regular frying pan and transfer the sauce to an oven proof dish before baking.
• Chop or crush the garlic and fry gently in the oil for about a minute.
• Add the wine and bring to the boil.
• Add the tomatoes to the pan with the tomato puree and oregano then stir well.
• Simmer the sauce for about ten minutes.

Tomato sauce

• If you are using an oven proof pan, crumble in the feta and evenly spread the prawns over the top of the sauce, then cover with the breadcrumbs.

• If you aren’t using an oven proof pan, transfer the tomato sauce to a dish and layer the feta cheese, prawns and breadcrumbs as above.
• Bake in the oven for 15-20 minutes until the prawns are pink and the breadcrumbs have browned.

We like to leave in the centre of the table with plenty of lemon wedges so everyone can help themselves. This is lovely served with a big salad, crusty bread and chilled dry white wine.