Wednesday, 17 December 2008
First I want to plug this book, Homecooked Feasts: Favourite Celebratory Recipes from Australian Kitchens.
Why? Because celebrity chef Maggie Beer and delicious magazine food editor Valli Little selected no less than five of my recipes to be included!!! I knew one of my recipes had made it in, but I had no idea that all five would be printed!!! I’m proud as punch.
Flicking through the pages, Morsels & Musings readers might recognise Caldo Tlalpeño, Roast Pork w Apples & Prunes, Emu Steaks w Pepperberry & Rosella Sauce, Erebos & Nyx (blackberry cocktail) and Vanilla & Rosewater Cupcakes.
It’s the first time one of my recipes has been published. I’m so pleased.
Now that all my chest puffing and hooting has ended, we can move onto the 2008 food challenge of the day: Risotto Cakes w Calamari & Parsley-Caper Dressing.
I used squid ink risotto because I wanted to contrast the black of the risotto with the beautiful red of the tomatoes, the white of the calamari and the green from the dressing. It worked wonderfully!
The flavours are simply sublime. Sweet calamari, tangy capers and crispy risotto. Delish!
Risotto Cakes w Calamari & Parsley-Caper Dressing
Anna’s very own recipe. Serves 2.
Ingredients:200g risotto, chilled (I used squid ink risotto)
3 tablespoons finely chopped parsley
3 tablespoons finely chopped capers
100ml lemon juice
6 cherry tomatoes
Olive oil, for frying and drizzling
Flour, for dusting
Salt and pepper, to taste
1. Take the risotto and shape into two patties. Dust with seasoned flour and chill.
2. Slice the calamari into strips and score gently with a knife. Dust lightly in seasoned flour.
3. Heat olive oil a pan. Gently add the risotto cakes to one fry until crispy, about 5 minutes on each side.
4. Meanwhile, in another pan, fry the calamari in olive oil for about 2 minutes per pieces or until slightly browned and tender.
5. Remove calamari from pan and while risotto cakes are still frying, add cherry tomatoes to calamari pan and heat until soft and just bursting.
6. When risotto cakes are ready, remove from pan and place on warm plates. Top with 3 cherries each and some calamari strips.
7. In a bowl, combine lemon juice, parsley, capers and a little olive oil. Drizzle around the plate and serve while ingredients are still hot.
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