Cured Meat Risotto.

We’re a big fan of cured meats in this house. But putting them in stews and sandwiches is not the only thing you can do with them. Cured meats make great additions to fried, broiled and sauteed dishes as well. Here is a simple risotto you can make with almost any cured meat.

Ingredients:

  • 1 cup dry rice
  • 300g cured meat
  • 1 cup chopped onions and cabbage
  • 2 cups of spinach
  • 1 head of garlic
  • 1tsp salt
  • 1tbsp smoked paprika
  • 2tbsp olive oil
  • water

Utensils:

  • chopping board and knife
  • frying pan
  • kettle

Recipe:

  1. Chop the onions and cabbage finely.
  2. Add them to a frying pan and lightly cover with boiling water. Simmer until tender.
  3. As they simmer, chop the cured meat and garlic.
  4. Once the onions and cabbage are tender, add the meat and garlic.
  5. Once the garlic is soft, add the salt and smoked paprika and stir in the dry rice.
  6. Top up the water as needed, very gradually, until the rice is tender and has absorbed all the water.
  7. Drizzle with olive oil and stir in the spinach.
  8. Serve with grated cheese and/or garlic bread.
For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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Eating all the pig!

Because yum!

I am still blending vegetables to create sauces and am considering writing a short recipe booklet on blended vegetable bases for pasta, rice and dipping sauces. Who wants? 😀

Ingredients:

  • 400g pork and beef mince
  • 300g chorizo
  • 3 pork sausages or 200g bacon
  • 150g black pudding (optional)
  • 300g dried turtle beans
  • 500g carrots
  • 500g parsnips
  • 1 aubergine
  • 100-300g assorted vegetable scraps and end bits
  • garlic, salt and pepper to taste

Utensils:

  • pot for soaking
  • chopping board and knife
  • large pot
  • blender or food processor

Recipe:

  1. Soak the turtle beans in hot water. Rinse and put on to boil in fresh water until soft.
  2. Chop the vegetables and boil them until tender. Take off the heat and allow to cool.
  3. Blend the vegetables in the water until smooth. Season.
  4. Chop the meat into bite-sized pieces and add it all to the vegetables.
  5. Bring to the boil, then simmer until thoroughly cooked.
  6. Serve with beans stirred in or on the side.

I’m loving blending all these vegetables into our weekly sauces. This one looks like there isn’t a veggie in sight, tastes awesome and yet hides a few less favoured vegetables, like aubergine and cabbage. Chances are I will go back to regular stews soon enough, but I’m going properly crazy with this, trying all sorts of combinations. Got any suggestions for a blended vegetable sauce?

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.