Creamy brie, mushroom & prosciutto risotto

This is a recipe from an old issue of delicious magazine, July 2011. Okay, so not that old but still at least it is something from the back catalogue. Which is what the whole intention of this blog was in the first place. 

The original recipe didn't include the prosciutto but I had some in the fridge that needed to be used so I added it. I put it under the grill until it was crispy and crumbled it over the top. I was unable to get the chestnut mushrooms so I used some quartered swiss brown mushrooms which I think worked really well. Oh and I used camembert instead of brie as it was reduced in price. 

I really enjoyed it however it was a bit rich for me. Although I am pretty sure if I had had a smaller portion with a salad on the side it would have been better. Some asparagus through it would have been nice. Plus, like some of the other risottos I have made serving it on a bed of rocket would have helped too. 

August 2012 - Salmon wrapped in prosciutto

I can't believe that I have left it this long to get something made and posted from this month's delicious magazine. I keep saying that I will do better next month but I guess that I just have to face the fact that this hasn't been the best year so far for me and the blog just has to take a back seat until I am feeling better. Perhaps I might just post some recipes and pictures for things that I have made. I seem to fall down on writing the "chit chat" these days. I will keep going with my delicious magazine recipes though. Will not fall down on that. :-)

There were a few interesting things in this issue. I really liked some of Simon Bryant's recipes. In particular his sesame & tahini puffed rice bars with dark chocolate. I have everything but the puffed rice, oh and the chocolate, so will get that this week and make them on the weekend. I am not sure about the large amount of chocolate. Instead of coating both sides I might just do one, or I might try them without first and then decide if the chocolate is needed. 

I am also keen to make both Valli's south american roast chicken with guacamole and her harira (moroccan lamb, tomato & lentil soup). I just received my new 5 in 1 multicooker today so I think that I might give the harira a go with the pressure cooker function. I am really keen to get using it. So will be looking for lots of things that I can do in it. 

Tonight though, I made the salmon wrapped in prosciutto with pesto and roast pumpkin. I used more of the cashew & lemon pesto that I made before instead of making the parsley pesto in the recipe. I also had a bit of an oopsie with the pumpkin in that I accidentally turned the oven up to 250 C instead of 200 C so it got a bit "dark" around the edges, LOL.  I served it with a nice portion of salad. It was all very good. 

Salmon wrapped in prosciutto with pesto and roast pumpkin

Serves 4

1kg butternut pumpkin peeled and chopped (I used Kent pumpkin)

1 tbsp garlic olive oil

4 x 180g skinless pin-boned salmon fillets

4  slices prosciutto

Pesto and salad to serve

Preheat oven to 200C. 

Place pumpkin on a baking paper lined tray and drizzle with oil and season. Roast for 30 - 40 minutes or until tender.  

Season salmon with salt & pepper then wrap each salmon fillet with a slice of prosciutto.  Cook in a pan over a medium heat for 3 – 4 minutes on each side until cooked to your liking. Serve with pesto and salad.

Pesto Stuffed Chicken

I have been very slack when it comes to blogging but to be honest I have been pretty slack when it has come to cooking. I haven't been well for a while and have just not been cooking much. I have had a few of the better ready meals from the supermarket. I did make a tuna & pasta bake, that isn't really that interesting. Although I suppose even comfort food it worth writing about, it just isn't that attractive to photograph, delicious though. 

I am even still to decide on what to make from this month's delicious magazine. I have one recipe marked to make but it doesn't really interest me at the moment. I am sure there is other stuff in there but my disinterest in cooking and food means that deciding on what to make is a difficult decision. I will get it done though as I am not going to miss a month of delicious recipes. 

I am quite impressed with the recipes in this month's Feast magazine. There are quite a few of them that I would like to try out. Some pretty extensive ingredients lists. Although several of them I have every thing or just need one other thing to make it. It is just a matter of motivation. 

I did, however, get myself motivated enough a couple of nights ago to throw together a good meal. I had some chicken thigh cutlets to use up. I made more of the cashew & lemon pesto that I done previously. It was so easy to put together and the taste was terrific. The flavour of the pesto penetrated the chicken very well. I think that it would also work well with breasts, the oil from the pesto would help to maintain the moisture I believe. I served with mashed sweet potato & steamed beans. 

Pesto stuffed chicken

2 chicken thigh cutlets 

2 tbsp cashew & lemon pesto (or other pesto) 

oil

Pre-heat oven to 170 C (fan-forced). 

Cut a pocket into the side of the cutlets and push as much of the pesto in as possible. Rub any extras  over the chicken. 

Heat oil in an ovenproof fry pan. Brown chicken both sides and then place in over for about 20 minutes or until cooked through. 

Serve with mashed sweet potato, steamed beans and extra pesto. 

Salmon with Beetroot & Horseradish Risotto

I made this ages and ages ago. I kept meaning to blog about it but just never seemed to get around to it. I love beetroot, anything beetroot. I boil it, I roast it, I use it raw. I love the harvard beets that my Gramma used to make. I came up with the carrot & beet crumble which I have made several times now.  I don't think there is anything that I have made with beetroot that I haven't liked. 

I have made beetroot risotto before always using the same recipe. This one was a bit different and it was really worth the effort. I will definitely make it this way in future. I would never have thought to puree the beetroot but it does make complete sense and results in a lovely creamy risotto. I didn't have fresh horseradish to put in. I have never seen it to buy here but I am looking into getting some plants so that I can grow my own. I love horseradish, especially with roast beef. When making again I would put more of the bottled horseradish in as it didn't really come through that well. I would never have thought to pair it with salmon either but it really did go together well. I added some steamed asparagus for a bit of veg.

Salmon with beetroot & horseradish risotto

    

Spaghetti with crab, lime & chilli

Well, it has been some time since I made something from Bill's Sydney Food. I will admit though that I did make this several months ago and just hadn't gotten around to blogging about it. I had actually made this recipe before but refused to blog about it that time as I made it with canned crab meat and while it tasted okay it was pretty awful looking. The tinned crab meat is not something that I would be buying again. Since that time I discovered that I can buy tubs of fresh crab meat shredded in the supermarket and I was really impressed with it so I was happy to blog about it this time. 

I did really enjoy this so much. Which is probably why I persisted in finding decent crab meat to make it again. It is lovely and tangy with just the right amount of heat but I guess that is dependent on how much chilli you put in. This is definitely one that I would make again. It is wonderfully zesty and reminds me so much of summer.  

Spaghetti With Crab, Lime And Chilli

Serves: 2

Ingredients

150g Crab Meat

Juice & zest of 2 lime

Juice 1 lemon

1 clove Garlic, crushed

1/4 cup roughly chopped flat leaf parsley

1/4 cup finely sliced green onions

1 small chilli, sliced (I used some chilli flakes as I didn't have a fresh chilli)

1 tsp Sea Salt

Freshly ground black pepper

2 tbsp Extra Virgin Olive oil

200g Spaghetti, cooked and drained

Place crab, lime and lemon juices, lime zest, garlic, parsley, spring onions , chilli, sea salt and pepper in a bowl and stir in olive oil to combine. Taste to adjust the seasoning. Toss pasta into crab mixture and serve.