Porcini Mushroom and Spelt Risotto

This is a relatively simple dish that is so rewarding and enjoyable. If you have never tried Spelt (pearled) then delay no longer - it is a great alternative to rice! Mrs H. loves spelt and this dish is no exception!

Ingredients (serves 4 as a starter):

• 30gms of dried Porcini Mushrooms
• 1 litre of chicken stock (or vegetable if you prefer)
• 3 tbs of olive oil
• 1 small onion
• 250gms of Spelt (pearled)
• 50gms of grated parmaesan cheese + some for serving
• 25gms of butter (slightly salted)
• Salt and pepper to taste

Re-hydrate the mushrooms in about 300ml of boiling water and leave to steep for about 30 minutes. Drain and chop (roughly) the mushrooms and reserve the liquid.

Meanwhile heat the oil in a pan and add the onion which has previously been finely chopped. Fry until soft. Now add the mushrooms and fry for a further few minutes. Add the spelt and make sure that all the grains are covered in the oil. Mix the stock and the reserved soaking liquid together and then add to the spelt at about 100ml at a time stirring as you go. When this is absorbed, repeat until the spelt is ‘al dente’. This process takes about 20 minutes but keep tasking to ensure you get the spelt to a consistency you like. (You may not use all the stock mixture)

Remove from the heat and had the parmesan and diced butter and stir in well. Add salt and pepper to taste. Serve with a sprinkle of parmesan and enjoy.

Chickpea Mash!

No, I’m sorry – it just does not do it for me. Tried a couple of recipes and both tasted of nothing! I’ll stick to humous or similar.

Spiced pork - in a hurry!

I know, it’s a little bit of a cheat but such a quick dish to do with bags of flavour.

Ingredients:

• ·       Tin of organic mixed beans - drained
  
•          1 small onion – chopped
  
•          1 clove garlic – crushed
  
•          ½ red pedder – deseeded and chopped
  
•          1tbsp curry paste –
  
•          1 tsp of tomato puree
  
•          ½ tsp sugar
  
•          Pinch of salt
  
•          ½ Cup of Water
  
•          Pinch of fresh pepper
  
•          Pork !
  

Peel and chop the onion and fry in a little vegetable oil. Add the garlic, red pepper and fry a little longer until all are tender. Add the curry paste (I used Balti paste but any will do!), tomato puree. Salt and pepper and cook through for a few minutes. Add the beans and water and reduce the mix until tender and almost drying out. Meanwhile take a couple of pork loin chops, sprinkle with some spices (either pre-mixed like Cajun or your own blend) And fry well in a pan of fairly hot oil. Serve the beans up in the centre of a plate and the pork on top – pan juices can be poured over if you wish – simples!!

Of course, there is nothing stopping you serving up the beans on toast – hows that for a difference. You could add a chilli if you wanted but I was after a milder taste.