FOOD+DRINK
TOP 5 SPRING RECIPES cont.
Speedy Mussels with Cider Cream
from Bill’s Restaurants
INGREDIENTS
• 1kg mussels, scrubbed and debearded
• 300ml Bill’s Cider
• 1 shallot, finely diced
• 2 cloves garlic, finely chopped
• 200g double cream
• 30g butter
• 20ml rapeseed oil
• 1 lemon, cut into quarters
• 1 bunch of parsley
METHOD
1. In a heavy based pan with a lid, heat the oil
and sauté the shallots. When softened, add
the garlic and butter and cook for a further
2 minutes.
2. Add the cider, cream and mussels in one
go and cook with the lid on for 3 minutes,
until the mussels have all opened (throw
away any that haven’t opened).
3. Garnish with the parsley and lemon and
serve with crusty bread.
Asparagus and Spring Pea Risotto
Fonduta Quattro Formaggi
from Chef Paul Gaylor
INGREDIENTS
• 1 litre light chicken or vegetable stock
• 50g unsalted butter
• 2 tbsp olive oil
• 1 onion, peeled, finely chopped
• 1/2 clove garlic, crushed
• 275g Riso Gallo Traditional Risotto Rice
• 120 ml dry white wine
• 300g fresh asparagus tips
• 150g fresh peas (out of their pods), frozen is
also fine
For the fonduta:
• 50g gorgonzola cheese
• 50g fontina cheese
• 50g tallegio cheese
• 75g parmesan cheese, freshly grated
• 90ml milk
• 60ml double cream
• 1tsp cornflour
METHOD
1. Place the stock in a pan, bring it to the boil,
reduce the heat to a simmer, and keep it hot.
2. Cut the asparagus in 3 cm lengths.
3. Heat the olive oil and butter in a heavy based
pan, add the onion and garlic, and cook until
softened.
4. Add the rice, mix well with the onions and
cook for 2 minutes until the rice is well
coated.
5. Add the wine and cook for one minute to
evaporate it and completely absorbed.
6. Add a ladle of hot stock and simmer, stirring
constantly, until all has been absorbed. Add
the asparagus and peas and mix well, and
continue to add the stock a ladle at a time
until all is absorbed.
96
7. After 18-20 minutes check for the required
‘al dente’ texture – the rice should be tender,
but with a firm bite in the centre. Cover the
risotto with a lid and leave to stand for 2
minutes.
8. For the fonduta: heat the milk, cornflour
and cream in a pan to the boil. Add the
tallegio, fontina and gorgonzola cheeses
and 50g of the parmesan, stir into the cream
to melt it, stir until whole mix is smooth and
creamy.
9. Divide the risotto between 4 serving plates,
spoon some of the fonduta over each risotto,
sprinkle over the remaining parmesan and
serve.