Caramelized Apple and Leek Risotto

 

A celebration of seasonal ingredients and comforting flavours come together in this luxurious risotto. Dishing a delightful balance of textures and tastes with all the creamy richness of a classic risotto. The hint of sweet and savoury from the apples and fennel blends harmoniously with the leeks and goats cheese, adding layers of flavour, making this a comforting and elegant meal that's ideal for any occasion or a cozy night in. 

Caramelized Apple and Leek Risotto

-----------------------------------------------------------------------------

2 large apples, peeled and cored

1 fennel bulb, trimmed and chopped

1 tablespoon olive oil

2 tablespoons butter

Kosher salt, to taste

fresh thyme 

1 3/4 cups Arborio rice 

2 tablespoons olive oil

1 tablespoon butter

1 leek, white and light parts only, thinly sliced

1 small onion, finely chopped

3 cloves of garlic, peeled and minced

5 cups low sodium chicken or vegetable broth, warmed

2/3 cups dry white wine

6 oz of goat cheese, crumbled

fresh chopped parsley, for garnish

To make the Caramelized Apple and Fennel: 

In a large skillet over medium heat, melt the butter with the olive oil. Add the chopped apples and fennel and season with the Kosher salt. Cook over medium heat for about 20 minutes, stirring occasionally. Keeping an eye on the mixture after 10 minutes to prevent over-browning. 

Once the apple and fennel are tender and nicely golden brown, add a swish of wine, scrapping up any brown bits. Set aside.

To make the Risotto:

Clean the leek by cutting it lengthwise, then making a quarter turned slicing it again, leaving the root attached. Spread the layers and rinse under running water to remove any dirt. 

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced leek and chopped onion. Sauté for about 5 minutes, until softened but not browned. Add the minced garlic and cook for another 2 minutes.

Stir in the Arborio rice and cook until the rice becomes translucent. Deglaze with the 2/3 cup white wine, stirring constantly until the wine is absorbed. Begin adding the warm broth, 2 - 3 ladles at a time, stirring continuously until the liquid is absorbed. Continue adding broth in this manner until the rice is el dente, about 18 - 20 minutes. When you can make a trench in the rice and it holds its shape for a few seconds, it's time to add the next ladle of broth. 

When you add the last ladle of broth, stir in the caramelized apple and fennel mixture. Cook until the stock is absorbed and the risotto is creamy and loose, like oatmeal. 

Stir in 2 tablespoons of butter until melted. Add the 6 oz of crumbled goats cheese and stir until creamy and well combined. Season with salt and pepper to taste.  Serve with chopped fresh parsley and crumbled goat cheese. 

Chicken & Leek Soup

 

A bright soup that will soothe the soul and hearty enough to curb the most hungriest of appetites. It's an undemanding midseason meal to comfort and nourish and served with homemade dinners rolls adds to its rustic appeal. I have made this soup without beef but more bacon for a somewhat lighter soup, still it's flavourful with an exceptional savoury herb flavour.  

Chicken & Leek Soup

-------------------------------------------------------------------------------------

3 1/2 pounds Frying Chicken, cut into 8 pieces

1 pound Beef Shanks, cut into 1" pieces

3 - 5 slices of thick cut bacon, cut into chunks

2 medium carrots, peeled and chopped

6 - 8 cups chicken broth

1 tablespoon dried thyme

2 bay leaves

3/4 cup pearl barley

1 1/2 cups chopped leek, white parts only

salt and pepper, to taste

2 tablespoons chopped parsley, optional

Put the chicken, beef, bacon, chopped carrots, broth, thyme and bay leaf in a heavy stockpot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes.

Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside.

Remove chicken from the pot and when cool enough to handle debone and set aside.

Add leeks and cooked barley to the pot, and simmer for 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered for 5 minutes more. Season with salt and pepper and garnish with parsley, if you wish.

Mushroom and Leek Quinoa Pilaff

 

An easy change from rice, pasta or salad that can weather many seasons; relatively light but substantially satisfying and although savoury, depending on what you serve with it, or by adding fruit or substituting vegetables to something more seasonal makes this a wonderful yearly dish to come back to.   

Mushroom and Leek Quinoa Pilaff

-----------------------------------------------------------------------

Serves 4 - 6

1 large leek

9 oz / 210 grams brown or mixed mushrooms

4 tablespoons unsalted butter

2 cloves garlic, crushed

460ml low sodium vegetable broth 

225 grams Quinoa

1 teaspoon fresh thyme

feta cheese or goats cheese, garnish

slices of green onion , garnish

Trim the leek and remove any tough and dark green leaves. Cut leek in half lengthwise and wash throughly. Cut each piece in half lengthwise then thinly slice. Rough chop the mushrooms.

In a large saucepan, melt 2 tablespoons of butter over medium - high heat; add mushrooms and cook for 6 to 8 minutes or until browned. Add the leeks and garlic and cook for 1 minute, stirring often.

Meanwhile heat the broth in the microwave, using a microwave safe bowl, for 1 and 1/2 minutes to warm through. Add the remaining 2 tablespoons butter and quinoa to the mushroom mixture; cook, stirring for 1 minute. Stir in the hot broth and as soon as the mixture come to a boil, reduce the heat to low and cover. Cook for 12 to 15 minutes or until the liquid is mostly absorbed. Remove from heat and let stand covered for 5 minutes. Add the thyme and fluff with a fork.

Transfer to a serving dish and sprinkle generously with feta cheese or goats cheese and slices of green onion. Serve.  

Ham and Pea Soup

I never really liked ham and pea soup. However I got it in my head last Friday to make it for dinner. My stubbornness didn't get the better part of me that day or did it! It was supper easy and most of the prep was minimal. I managed to do it earlier in the day.  

Ham and Pea Soup

-----------------------------

1 tablespoon of butter

1 onion, sliced

1 leek, trimmed and sliced

1 bay leaf

1 tablespoon of tarragon

4 cups low sodium organic vegetable stock

450 grams frozen peas, thawed or fresh peas, shelled

7 ounces/200grams lean ham, chopped

4 tablespoons heavy cream

Salt and pepper to season

Melt the butter in a large stockpot over medium heat. Add the onion and cook, stirring, for 3 minutes until slightly softened. Stir in the leek and continue to stir and cook for another 2 minutes. At this point the smell of the onion and leeks sautéing together is wonderful! Add the vegetable stock, peas, ham, bay leaf and tarragon. Season with salt and pepper. Bring to the boil. Lower the heat and simmer for another 30 minutes. Remove from heat. Remove the bay leaf. That is always fun. It's like searching for buried treasure. Let cool for 10 minutes.

Place about half of the soup into a food processor or blender. and blend until smooth. Returning the blended soup back into the pot with the rest of the soup, stir in the cream and cook over low heat for another 5 minutes. Remove from heat and serve with a sprig of fresh tarragon on top. I did the oldest trick in the book by drizzling fresh cream on top. 

I made parmesan shortbread to serve with the soup. I quite enjoyed this soup and would absolutely like to try and make a mint and pea soup. One very reminiscent of the lovely Fortnum and Mason's soup I tasted last summer. - JW