Recipe from Citrus and Candy
1/2 Tbsp / 7.5ml olive oil
7.5g unsalted butter
1/2 small leek, halved lengthways and sliced thinly
1 cloves garlic, finely chopped
90ml dry white wine
60g creamy blue cheese, rind removed (Australian Shadows of Blue from Gippsland)
750g mussels, washed, scrubbed, beards removed and left to strain in a colander
Handful of chives or parsley, chopped
Heat up the oil and butter in a wok or large pan over medium heat. Sauté leek and garlic for about 5 minutes or until vegetables have softened.
Deglaze with the wine, cook for a minute then add the blue cheese and stir until completely melted. Stir through the cream, bring to a boil then toss the mussels through. Stick on the lid and cook for about 5 minutes, shaking the pan occasionally until the mussels have opened up.
Remove mussels with a slotted spoon into serving bowls (discard any unopened mussels). Cook sauce until reduced by a third and check for seasonings (though it should be salty enough from the cheese and brine). Spoon sauce over mussels, garnish with herbs and serve hot with crusty bread.
Recipe adapted from marcus samuelssonIngredients
2 cups vegetable broth
1/2 large vanilla bean
150g pumpkin, peeled and diced
150g sweet potato, peeled and diced
1/4 tbsp olive oil
1/2 onion, chopped finely
3/4 cups arborio rice
1/4 cup dry white wine
1/8-1/4 cup grated parmesan cheese
1 tbsp fresh chives, finely chopped
Put the vegetable broth into a medium saucepan and warm over medium-high heat.
Cut the vanilla bean in half.
Scrape out the seeds and add them to the broth.
Add in the vanilla bean itself.
Simmer then reduce heat to low.
Add the pumpkin and sweet potato to the broth and simmer until it is fork-tender, about 5 minutes.
Using a slotted spoon, remove the pumpkin and sweet potato chunks to a dish.
Turn the heat on the broth to low and cover to keep warm.
In a large heavy saucepan, heat the 1/4 tbsp olive oil.
Add in the onion and cook until tender, about 3 minutes.
Add in the rice and cook until coated with oil, about one minute.
Add in the white wine and simmer, continuously stirring, until all of the wine has evaporated.
Then, in 1/2 cup increments, add the broth to the rice, only adding more when the previous batch has almost entirely evaporated. Stir.
When the rice is tender but still firm to the bite and creamy, turn off the heat.
Mix in the pumpkin, sweet potato and parmesan cheese.
Will HE make it again?
Recipe from channel4.comIngredients
2 shallots, finely chopped
1/4 fennel bulb, finely chopped
125ml dry white wine
250ml fish stock
250ml double cream
1/2-1 tbsp wholegrain mustard
Sea salt and pepper
400g mix of white fish fillets (cod, haddock, monkfish, coley)
Squeeze of lemon juice
Few sprigs of thyme
2-3 large potatoes
Milk and butter, for mashing
Heat the butter in a pan and sweat the shallots and fennel until soft.
Add the wine and sherry and reduce by half.
Add the stock and bubble away again until reduced by half.
Pour in the cream and boil until reduced to a sauce like consistency.
Strain through a sieve, discarding the shallot and fennel.
Stir in the mustard, check for seasoning then leave to cool.
Meanwhile heat the oven to 180°C.
Check the fish for any small bones, removing any with tweezers, then cut into 3cm chunks.
Poach the fish in enough water to cover, with a squeeze of lemon juice and the thyme, until slightly undercooked.
Remove the fish from the poaching liquid with.
Gently fold the fish into the sauce with a little extra lemon juice.
Transfer to an ovenproof baking dish.
Cook the potatoes in boiling salted water until tender, and mash with a little milk and butter until smooth.
Then spoon the mash over the filling for a more rustic finish.
Bake the pie for about 20 minutes until bubbling and golden brown on top.
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Recipe from channel4.comIngredients225g gruyère cheese, grated225g comte cheese, grated
225g emmental, grated
7.5g cornflour15ml sherry1 sprigs thyme1.5 cloves garlic, bashed250ml white wine10ml lemon juiceMethod
In a bowl, mix the grated cheeses with the cornflour.
Bring the sherry to a simmer in a small saucepan over a medium-high heat.
Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes.
Strain and allow to cool.
Bring the wine and lemon juice to the boil in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.
Add the infused sherry to the cheese and wine and continue to whisk until the fondue thickens.
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