You are browsing the archive for Crush mag recipes.




Avatar of bitsofcarey

by bitsofcarey

Comforting chicken, mushroom and leek soup

April 2, 2013 in Chicken, Crush mag recipes, Soups, vegetables

10 Comments »

Oooh, it’s cold and rainy here in Cape Town and I am in my element. This soup will definitely be bubbling away in my kitchen tonight. I can smell it already! Rich creamy chicken soup with a sweetness that only leeks can provide with loads of “mushroomy” flavour – truly comfort in a bowl. Mop up with generously buttered crusty bread and be taken to a happy place.

Clearly, I’m a lover of soups and all things comforting so I just have to share my other 5 favourite soups of all time:

Creamy tomato soup – The best ever!
Roasted butternut soup – sweet and intense colour and flavour
Dr Chicken soup – for the flu-ish and overindulged
Creamy chicken soup with lemon – mouthwatering deliciousness
Thick ‘n creamy cauliflower and cheese soup with bacon bits – need I say more!

Creamy chicken, mushroom and leek soup
A family favourite of note. Hearty, flavourful and comforting.
Serves: 6- 8

3 chicken breasts on the bone
2 L water
2 T (30 ml) chicken stock powder
1 carrot, sliced
1 celery stick, sliced
1 onion, roughly chopped
2 bay leaves
50 g butter
2 bunches leeks, trimmed and chopped
400 g brown mushrooms, chopped
¼ c (62 ml) cake flour
1.5 L reserved chicken stock
1 c (250 ml) cream
Salt and pepper to taste
Handful of fresh parsley, chopped

Place the chicken in a large pot. Add the water, stock powder, carrot, celery, onion and bay leaves. Cover and bring to the boil, then simmer gently for 30 minutes. Remove chicken from the stock and allow to cool. Strain the stock and discard the veggies. Set aside. When chicken is cooler, remove skin and bones and shred into small pieces.

In a medium pot, heat the butter and sauté the leeks until soft and glossy, then add the mushrooms and cook until softened and fragrant. Stir in the flour until veggies are well coated, then add 1.5L chicken stock, heat through and continue stirring until it starts to thicken. Add the shredded chicken and cream and heat through for 15 minutes to allow all the flavours to combine. Add some parsley and season to taste.

Serve with fresh crusty bread.

Enjoy and keep warm! xx

This recipe featured in Crush online magazine Issue 21.

 

 

 

Avatar of bitsofcarey

by bitsofcarey

Two oceans carbo load: 3 quick and delish pastas

March 28, 2013 in Crush mag recipes, Pasta

1 Comment »

To the runners that are braving the Two oceans marathon this weekend, I have 3 quick and easy pasta dishes just for you (and for anyone else who could eat pasta all day everyday)!
The training is done, the mental preparation is taking place and now your carbo loading pasta dishes are sorted too.  Good luck peeps, may the pasta be with you! You can doooo it! xxx

Penne with crispy bacon, pea and feta (above pic)
Serves 2 – 4

250 g  penne pasta or whole-wheat pasta of your choice
Olive oil
250 g back bacon or smoked chicken rashers
2 spring onions, sliced
250 ml (1 cup) frozen baby peas/ petit pois
150 g soft Danish style feta or reduced fat feta cheese, cubed
A handful of mint leaves, torn
Zest and juice of 1 lemon
30 ml (2 T) olive oil
Salt and pepper to taste

Boil the pasta in salted water until al dente. Drain and coat with a bit of oil.
For the bacon: Put your grill in your oven on and adjust the shelf to the highest level.
Place the slices of bacon onto a drip rack and grill under the element until slightly crispy, turning once.  Dab with paper towel and chop into bite size pieces.
Sauté the spring onions and peas for a minute and add to the pasta together with the bacon, feta, mint and olive oil. Season to taste.
Eat warm or at room temperature.

Penne with roasted butternut and sage
Serves 4

500 g butternut cubes ( 2cmX2cm)
3 cloves garlic, crushed
A large sprig of sage leaves
Olive oil
Salt and pepper
250 g penne pasta (wholewheat)
A small handful of pine nuts
A small handful of pumpkin seeds
50 g salted butter
8 sage leaves
Salt and pepper

Preheat the oven to 200°C.
Place the butternut cubes onto a baking tray with garlic, sage, a drizzle of olive oil, salt and pepper. Roast for 30 minutes or until tender with crispy, slightly charred edges. Set aside.
While the butternut is roasting, Boil the penne in salted water until al dente. Set aside.
In a large dry pan, toast the pinenuts and pumpkin seeds, then remove and set aside.  In the same pan, add the butter and sage.  Melt the butter until the colour changes to nutty brown (not burnt), turn off the heat but leave on the stove top to keep warm.
Add the pasta, pinenuts and pumpkin seeds, butternut to the sage butter pan and toss until well combined. Heat through if needed and drizzle with a little more olive oil. Check seasoning.

Linguini with lemon, basil, parmesan and toasted pine nuts
Serves: 2- 4

250 g linguini pasta
Salt
3 T (45 ml) extra virgin olive oil
Juice and zest of 1 large lemon
1 c (250 ml) fresh basil leaves, thinly sliced
50 g pine nut, toasted in a dry pan
+- 3 T (45 ml) grated parmesan cheese
Salt and pepper to taste

Cook the pasta in well salted boiling water until al dente. Rinse immediately with cold water (or if you want to serve it hot, don’t rinse).
Toss the pasta with the remaining ingredients until well combined. Season to taste.
Serve with extra basil and grated parmesan if desired.

All these recipes featured in Crush online magazine

 

Avatar of bitsofcarey

by bitsofcarey

Baked butternut gnocchi with crispy sage and blue cheese sauce

March 27, 2013 in Crush mag recipes, Meatless meals, Pasta, vegetables

11 Comments »

Oooh, it’s chillers outside and all I can think about is this delcious dish of melt-in-your-mouth butternut gnocci with crispy sage smothered in creamy blue cheese sauce. Oh my life! If there ever was an IDEAL autumnal dish, this would be it!
It’s a match made in heaven. Sweet butternut, earthy sage and tangy blue cheese. Yum yum yum!
I did this recipe over two years ago for Crush online magazine but my oh my, it’s still a winner!  Try with crispy bacon bits ;-)

Baked Butternut gnocchi and sage with creamy blue cheese sauce

This gnocchi is par boiled and then baked with sage to golden perfection and drizzled with a classic blue cheese sauce. Need I say more?

Serves: 6
Difficulty: moderate
Prep time: 20 minutes
Cooking time: 45 – 50 minutes

For the gnocchi:
500 g butternut, cut into cubes
30 ml ( 2 T) olive oil
Seasoning
250 g Ricotta cheese
500 ml (2 c) cake flour
7 ml( 1 ½ t) baking powder
125 ml ( ½ c) Parmesan cheese
2 egg yolks
2 ml ( ½ t) ground cinnamon
1 ml (pinch) nutmeg
5 ml ( 1 t) salt
Freshly ground pepper

Bake with:
40 ml olive oil
Sage leaves

For the sauce:
125 ml   cream
+- 100 g blue cheese, crumbled
30 ml (2 T) grated parmesan
Salt and pepper

To serve:
60 ml ( ¼ c) grated Parmesan

Preheat the oven to 200°C.

Put the butternut into a baking tray with a few sage leaves, drizzle with the olive oil and season. Bake for 30 minutes or until soft. Allow to cool.

Blend the butternut into a puree with a food processor. Allow to cool slightly and then add the flour, baking powder, ricotta, Parmesan and seasonings, mix until the ingredients are well blended and form a doughy consistency. Add more flour if too sticky.

Turn the heat up to 220°C.

Remove the gnocchi mixture from the processor and knead onto a floured surface until it becomes more pliable. Divide mixture into 4 and roll each piece into finger width sausages, cut into 4 cm pieces and press lightly with a fork.

Place prepared gnocchi into salted boiling water for 3 – 5 minutes or until they float to the surface, remove with a slotted spoon and place into a baking dish (30 x 25).

Drizzle the gnocchi with some olive oil and top with sage leaves. Place in the oven for +-12 minutes.

For the sauce: Gently heat the cream and add the blue cheese bit by bit until it has all melted. Stir in the Parmesan. Remove from the heat and season with salt and black pepper.  Pour over the baked gnocchi.

Serve immediately with grated Parmesan.

Delicious with a salad of rocket, pine nuts, balsamic reduction and extra virgin olive oil.

 

 

Avatar of bitsofcarey

by bitsofcarey

Parmesan and lemon crumbed hake goujons with garlic aioli

February 4, 2013 in Crush mag recipes, Fish, Snacks

8 Comments »

It’s my first day back at work after a lovely 2 weeks of moving and settling into our new home which is in a whole new suburb all together. We are enjoying the refreshing change and I just love my new kitchen *happy dance*! Will share some pics in another post.

For now, I just NEED to share this recipe with you because it’s all I can think about. I did these gorgeous goujons a few issues back in Crush magazine. These glorified fish nuggets are coated in a parmesan and lemon crumb mixture and deep fried to golden deliciousness. Enjoy with some homemade garlic aioli, zingy lemon wedges and a handful of root veggie crisps. Done! Fresh, simple and you don’t feel like a grease ball after preparing this. If you’re not keen on deep frying, simply bake in a baking sheet at 220 degrees celcius for +- 15 minutes. I know what I’ll be having for dinner ;-)

Lemon and parmesan crumbed hake goujons with garlic aioli

A fresh and simple take on “fish ‘n chips”

Serves: 6
Difficulty: easy
Prep time: 25 minutes
Cooking time: +- 8 minutes

Goujons:
+- 750 g hake fillet, skin removed
1 c (250 ml) seasoned flour
2 eggs, beaten
2 c (500 ml) fresh breadcrumbs
¼ c (62 ml) grated parmesan
Zest of 1 lemon
3 sprigs flat leaf parsley, chopped
Salt and pepper
Cooking oil for deep frying

Aioli:
1 room temperature egg yolk
3 cloves garlic, crushed
Juice of 1 lemon
Salt and pepper
1 c (250 ml) canola oil

Cut the fish into bite sized cubes.
Combine the breadcrumbs, parmesan, zest, parsley and seasoning
Coat with seasoned flour, egg and lastly lots of crumbs. Chill in the fridge for 15 minutes.
Meanwhile prepare the aioli: Place the yolk, garlic, lemon juice and seasoning into a blender. Blitz together until well combined, then slowly add the oil through the funnel blending all the while until light in colour and thickened. Set aside.
Heat a pot of oil. When oil is hot enough, fry the goujons until golden and crispy – should take 4 minutes.
Place on paper towel to absorb excess oil.
Serve with garlic aioli, lemon wedges and root veggie crisps.

 

Avatar of bitsofcarey

by bitsofcarey

Happy holiday food

December 20, 2012 in Baking, Crush mag recipes, desserts, Roasts, tarts

No Comments »

Balsamic roasted tomatoes and goats cheese tarts
Issue 25

Now, don’t these tarts look festive? Just looking at them make me so happy so I thought I’d share the recipe and a photo gallery of delicious dishes that are just perfect for the festive season. And best of all, they’re fuss free. Yay! To find the recipes for the gallery pics, go to Crush! Online magazine and find them in my Monday to Sunday feature, recently revamped to “What’s cooking with Carey” in the mentioned issues.

So first up, the recipe:

Rustic balsamic roasted tomatoes and goat’s cheese tarts

Crisp, melt-in-your-mouth goodness. Top with some micro herbs or basil and you’re good to go!

Makes: 9
Difficulty: easy
Prep time: 10 minutes
Cooking time: 45 minutes

Ingredients:
1 roll puff pastry, thawed out in the fridge
250 g assorted baby tomatoes
1 T (15 ml) olive oil
2 T (30 ml) balsamic vinegar
Freshly ground salt and pepper
100 g chevin, cut into 9 slices
Micro herbs or basil leaves for garnishing

Method:
Preheat the oven to 220˚C.

Cut the pastry into 9 squares and press into a well greased muffin tin. Prick a few holes on the bases. Chill in the fridge while prepping the filling.

Place the tomatoes on a roasting tray (cut larger ones in half, leave smaller ones whole) and drizzle with oil and balsamic. Season with salt and pepper. Roast for +- 20 minutes until burst and blistered. Set aside to cool.

Turn oven temperature down to 190˚C.

Place a slice of cheese in each pastry case and top with tomatoes. Fold the corners of the pastry over the filling.

Bake for 25 minutes.

Serve immediately topped with micro herbs (Basil and rocket)

Easy ne?

Now, some teasers and inspiration for your holiday nosh:

For a simple lunch, picnic or light dinner…

Sticky chicken wings with chopped salad tossed in blue cheese dressing
Issue 23

Gammon burgers with coleslaw and grilled pineapple
Issue 23

Bacon, caramelised onion and brie quiche
Issue 24

And some roasts?

Slow roasted pork belly with fennel slaw
Issue 25

How can I not throw pork belly into the mix? And this is a quite a fresh take on the classic pork belly – served with an apple and fennel slaw and a zingy citrus dressing. YUM!

Roasted spatchcock chicken with lemon and sage
Issue 26

The most tender chicken you’ll ever make with serious flavour.

Italian style slow roasted lamb with spinach polenta
Issue 26

This lamb is melt-in-your-mouth tender and a rather awesome way serve lamb this Christmas if I do say so myself. This is damn tasty. Love!

And just when you thought I was done, if you haven’t spotted my feature on Food24 showcasing my 7 flop proof desserts for Christmas, go check it out! There are some cool step-by-step galleries too.

I can’t believe the last time I posted was in October!  Good gracious me, where has the time gone? I’m such a shite blogger! Hahaha! Honestly though, this chicka has been working freaken hard but hopefully it’ll all pay off in my 2 year plan! Holding thumbs.

Here’s wishing you all a happy and blessed Christmas.
xxx

Please note: Images and recipes are property of Carey Boucher Erasmus and Crush Online magazine

Avatar of bitsofcarey

by bitsofcarey

Seafood spaghettini

October 16, 2012 in Crush mag recipes, Fish, Pasta

6 Comments »

Okay, I need a little break from my salad posts. Last night I browsed through previous recipes I’ve written for Crush magazine and came across this lush Seafood spaghettini from Issue 21. Oh my word, I’m just dying for some pasta especially after my 10 km ”wog” on Sunday. Let’s just say, I’ll be rewarding myself with this very, very soon. Although, it’s a pasta dish, it’s rather light and refreshing – a perfect pasta dish for summer, wouldn’t you agree?

Seafood Spaghettini
Serve with loads of parmesan and you’re in heaven.
Serves: 6 – 8

500 g spaghettini or linguini, cooked until al dente
2 T (30 ml) butter
1 t ( 5 ml) olive oil
250 g prawns, cleaned and de-veined
250 g calamari tubes, sliced
300 g fresh mussels
1 onion, finely chopped
2 celery sticks, finely chopped
2 large ripe tomatoes, seeds removed and chopped
½ c (125 ml) dry white wine
1 tin cherry tomatoes
3 cloves garlic, chopped
1 c (250 ml) passata
2 t (10 ml) sugar
Handful of flat leaf parsley, chopped
Salt and pepper to taste

To serve:
Extra virgin olive oil
1 c (250ml) grated parmesan to serve

Heat the butter and oil in a large frying pan. Fry the prawns until the shells are pink and slightly crispy, then remove from the pan and set aside. Fry the calamari for 3 minutes, remove and set aside. Lastly fry the mussels for 4 minutes until they start opening then remove and set aside.

In the same pan, sauté the onions and celery until softened. Add the tomatoes and sauté until most of the liquid has cooked away.

Add the wine and reduce by half, then add the tinned tomato, garlic, passata and sugar. Bring to the boil and then simmer gently for 15 minutes uncovered. Season to taste.

Add the seafood to the sauce and heat through for 5 minutes (make sure all the mussels have opened). Add the parsley.

Toss the cooked spaghettini and the seafood sauce together and season one more time.

To serve, drizzle with a bit of extra virgin olive oil and sprinkle with grated parmesan.

 

 

Avatar of bitsofcarey

by bitsofcarey

Farfalle pasta with bacon and tomato cream sauce or smoked salmon and lemon cream sauce?

September 25, 2012 in Crush mag recipes, Fish, Meat, Pasta

3 Comments »

I go through phases with food, even pasta. For months, I’ll be obsessed with penne, then linguini, orzo, and now, farfalle (bow tie pasta). Not only are they cute to look at, they serve a great purpose, the sauce and all the good stuff gets stuck in the little folds and crevices. Not a bacon fan? Try my farfalle pasta with smoked salmon trout and lemon cream sauce from Crush! Issue 22 - it is just divine and can be done in minutes! So there you have it, same pasta, two completely different dishes. Both recipes serve 2-4 people.

Which one do you fancy?

Farfalle Pasta with bacon and tomato cream sauce
250 g farfalle pasta, boiled until al dente
250 g streaky bacon
1 onion, finely chopped
1 tin cherry tomatoes, squashed
45 ml tomato paste
5 ml dried oregano
2 ml sugar or to taste
250 ml fresh peas
250 ml reduced fat cream (to make yourself feel better)
¼ c (60 ml) grated parmesan cheese
Salt and pepper to taste

Fry the bacon in a non-stick pan until crispy, add the onion and continue frying until fragrant and translucent.
Add the tinned tomatoes (give them a good squash), tomato paste, dried oregano and sugar. Gently simmer for at least 15 minutes.
Add the peas and cream and simmer for a further 5 – 10 minutes. Stir in the parmesan and take off the heat.
Season with salt and lots of freshly ground pepper to taste.
Gently toss the drained cooked pasta through the sauce. Adjust seasoning.
Serve garnished with grated parmesan and some chopped parsley or chives.

Farfalle pasta with smoked salmon and lemon cream sauce
250 g Farfalle pasta (bow tie pasta)
½ c (125 ml) cream
100 g smoked salmon trout, cut into thin ribbons
Juice and zest of 1 lemon
Handful of chives (+- 15g), chopped

Boil the pasta in salted water until al dente, drain well and place back into the hot pot.
Add the cream, salmon, juice, zest and chives. Allow to gently heat through for a minute.
Season with salt and lots of pepper.
Variation: Add 1 cup of petit pois to this pasta or serve with minted peas on the side

 

 

Avatar of bitsofcarey

by bitsofcarey

Sticky Moroccan ribs with crunchy coleslaw

September 20, 2012 in Crush mag recipes, Meat

3 Comments »

I must admit, I am a huge rib fan which means that I’m quite the fussy one. They absolutely MUST be fall-off-the-bone tender and smothered in a sticky basting sauce full of flavour. For succulent pork ribs, the process can’t be rushed, I gently boil mine for at least an hour until tender and then it’s just a matter of basting and slapping them on the braai, grill or even in a hot oven – believe you me, I tried it all.  Let me just disclose, I’m no braai expert. When it comes to the “braaing” or “webering” part, the hub takes over while I stand watching over his shoulder and add my 2 cents (which irritates him to no end!)

We do these sticky Moroccan ribs often, the basting sauce is characteristically dark and sticky with subtle flavours of fresh orange and cumin. I use this basting sauce for chicken wings too – to dah for!

And of course, you have to serve the ribs with my Crunchy coleslaw (it’s rather healthy too!).

Have a fabulous long weekend celebrating Heritage day with your loved ones – around a braai I’m sure! xx

STICKY MORROCAN RIBS
Serves: 4

1 kg     Pork ribs
Basting sauce:
250 ml (1 cup) tomato sauce
125 ml (1/2 cup) Worcestershire sauce
Juice and grated rind of 2 oranges
125 ml (1/2 cup) honey
15 ml (1 T) cumin seeds
Freshly ground black pepper

Place the ribs in a large pot of salted boiling water, cover and allow to simmer gently for 1 ½ hours or until tender.
Meanwhile you can make the sauce and a salad to go with it.
Combine all the basting sauce ingredients together. Preheat the oven to 220 ˚C.
Place the prepared ribs onto a baking tray, brush liberally with the sauce until well coated. Place in the oven and roast for +- 20 minutes (if the ribs are cold from refrigeration – roast for +- 30 minutes), basting all the while.
Serve with crunchy coleslaw.
You can also do these ribs over the fire.
P.s make sure there are serviettes nearby!

CRUNCHY COLESLAW
SERVES: 4 – 6
Fresh, healthy and full of flavour! For a nice twist, I use yoghurt instead of mayo and add sunflower seeds and chopped granny smith apple.

300 g shredded cabbage and carrot mix
1 red onion, finely chopped
1 granny smith apple, cubed
¼ cup sunflower seeds
¼ cup chopped parsley
¼ cup chopped coriander

DRESSING:
250ml (1cup) low fat yoghurt
30 ml (2 T) olive oil
30 ml (2T) lemon juice (half a lemon)
15 ml (1 T) honey
15 ml (1 T) Dijon mustard
2 garlic, crushed
salt and pepper

Mix the prepared vegetables, apple, seeds and herbs together in a large bowl.
Whisk all dressing ingredients together, pour over the salad and toss well.
Transfer into a serving dish.

These recipes were published in Crush Online Magazine Issue 3

For some classic side dish ideas for the braai, click here

 

 

 

 

 

Avatar of bitsofcarey

by bitsofcarey

Courgette, mint and feta tarts

September 17, 2012 in Crush mag recipes, Meatless meals, Pastry, tarts

6 Comments »

Wow! It’s been a while since I posted a recipe. Happy Spring peeps! I am loving this weather, I never thought I’d say this, but I’m quite looking forward to salad suppers and generally the lighter side of food. With that in mind, here are my Courgette, mint and feta tarts – so fresh and flavourful. The hint of mint and lemon zest marries beautifully with the courgettes and feta. I use buttery puff pastry for mine, but feel free to use phyllo to lighten them up even more. They are delicious straight from the oven or at room temperature. Perfect for a meat free meal with a crisp salad and a yummy treat for the lunch box too!

Courgette, mint and feta tarts
Serves: 6 –8

1 T (15 ml)
1 onion, chopped
250 g courgettes, sliced
Zest of 1 lemon
2 cloves garlic, crushed
½ c (125 ml) chopped mint
200 g feta cheese, cut into small cubes
400 g ready-rolled butter puff pastry
3 large eggs
½ c (125 ml) cream
½ c (125 ml) milk
Salt and pepper to taste

Preheat the oven to 200˚C.
Heat the oil in a large frying pan and sauté the onions until soft and golden.
Add the courgettes and sauté until tender but still al dente.
Remove from the heat and add the lemon zest, garlic, mint and feta. Mix until well combined. Season to taste.
Cut the pastry into 6 squares.
Grease 6 quiche tins (12cm) or a jumbo muffin tray and line with the pastry squares.
Fill the pastry lined tin with the courgette filling.
Beat the eggs and cream together and season. Pour over the filling.
Bake for +- 20 minutes.
TIP: for a large tart (+- 28cm), bake for 30 minutes at 190˚C.

This recipe was published in Crush! Online magazine Issue 17.

 

Avatar of bitsofcarey

by bitsofcarey

Easy Pea and bacon risotto

June 20, 2012 in Crush mag recipes

3 Comments »


This dish is one of my absolute favourite weeknight meals. It has an awesome comforting, smoky pea soup flavour going on and I just love the creamy, yet, al dente arborio rice and super crispy bacon. I’m drooling just writing about it. Best of all, it’s so easy to make! Enjoy!

Pea and bacon risotto
Serves: 4
Difficulty: easy
Prep time: 10 minutes
Cooking time: 20 minutes

Pea puree:
1 T (15 ml) butter
1 c (250 ml) frozen baby peas
1 c (250 ml) vegetable stock
Salt and pepper to taste

250 g streaky bacon
1 t (5 ml) olive oil
2 T (30 ml) butter
1 onion, finely chopped
1 c (250ml) arborio rice
+- 3 c (750 ml) hot vegetable stock
1 c (250 ml) thawed frozen peas
3 T (45 ml) grated parmesan
Freshly ground salt and pepper
Extra virgin olive oil for drizzling
¼ c (62 ml) grated parmesan cheese for serving

Preheat the oven grill, and place the shelf under the grill
element.

Start with the puree:
Place the butter, peas and stock in a small pot, cover and cook for 2
minutes.  Pop in the food processor and
blitz into a smooth puree. Season to taste.

The bacon:
Take half of the bacon and lay the slices onto a baking tray. Place under
the grill until crispy on both sides – keep a watchful eye. Once cooled,
roughly chop and set aside.
With the remaining bacon, dice into lardons and set aside.

The risotto:
Heat the oil and butter and fry the bacon lardons until crispy, then over a
moderate heat, add the onions and cook until soft and fragrant. Add the rice
and stir around until well coated in the butter.

Over moderate heat, add the hot stock one ladle at a time until all the stock
has been absorbed, stirring occasionally(not too much). This will take 10 – 12 minutes. Add
the peas and cook for a further 2 minutes. Now add the pea puree and parmesan
cheese and stir vigorously until well combined. Season to taste. Serve topped
with crispy bacon, a drizzle of extra virgin olive oil and sprinkling of grated
parmesan.

Once you’ve mastered this risotto, try my Roasted Butternut and sage risotto with crispy bacon .

You’ll find this recipe and many more in my monthly Monday to Sunday features in Crush online magazine .

Switch to our mobile site