BUTTERNUT SQUASH & SAGE RISOTTO RECIPE - BBC GOOD FOOD
A satisfying veggie supper that gives a basic risotto recipe an autumnal twist
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until brown and soft.
- While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
Nutrition Facts : Calories 609 calories, FatContent 24 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 87 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 8 grams fiber, ProteinContent 15 grams protein, SodiumContent 1 milligram of sodium
SAGE AND ONION STUFFING RECIPE - BBC GOOD FOOD
Complete a roast dinner with sage and onion stuffing. Make it even easier by packing the mixture into a small baking dish instead of rolling into balls
Provided by Esther Clark
Categories Side dish
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield Makes 12 balls (serves 4)
Number Of Ingredients 8
Steps:
- Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
- Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.
Nutrition Facts : Calories 214 calories, FatContent 8 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 26 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.6 milligram of sodium
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EASY ONION SOUP RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 342 calories per serving
- Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.
- Put the butter, 2 lugs of olive oil, the sage leaves (reserving 8 for later) and the crushed garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with sea salt and black pepper.
- Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.
- When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.
- Preheat the oven or grill to maximum.
- Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray.
- Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Grate over some of the Cheddar and drizzle over a little Worcestershire sauce.
- Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.
PORK STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 209 calories per serving
- Preheat the oven to 190ºC/375ºF/gas 5.
- Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
- Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
- Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
- Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you’ve got some chunks and some mush – it won’t even take a minute, then tip into the mixing bowl.
- Because the pork is raw, you’re committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
- Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
- Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you’re doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
- Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!
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