A Vagabond Life - Food

1 Clove of Garlic 1 Large Brown Onion Good Splash of Olive Oil 1 400g Can of Peitit Pois (Peas)    *Of Course You Can Use Fresh Peas But For Some Reason the Canned Ones Seem To Work Better A Good Splash of White Wine 2 Cups Arborio Rice 4 Warm Cups Stock – Either Vegetable or Chicken 100 Grams of Spec, Pancetta or Smoked Bacon Parmesan Cheese Freshly Ground Black Pepper Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic. Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes. While the onion is cooking place ¾’s of the peas in a small saucepan, add a splash of white wine and about ½ a cup of stock. Simmer for about 5 minutes or until the peas have softened, puree the mixture and set aside.

Risotto is one of those wonderful warming dishes that always tastes amazing and is really easy to cook. Porcini Mushroom Risotto 1 Clove of Garlic 1 Large Brown Onion Good Splash of Olive Oil 20 g Dried Porcini Mushrooms 250 G Mushrooms Sliced A Good Splash of White Wine 2 Cups Arborio Rice 4 Cups of Warm Vegetable Stock Parmesan Cheese Freshly Ground Black Pepper Re-hydrate the dried mushrooms in 500 mls hot water for ½ hour. Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic. Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes. Add the sliced mushrooms and cook until the mushrooms start to soften then add the rice and stir well – you want to ensure all the grains of rice have a go

Risotto is one of those wonderful warming dishes that always tastes amazing and is really easy to cook. Porcini Mushroom Risotto 1 Clove of Garlic 1 Large Brown Onion Good Splash of Olive Oil 20 g Dried Porcini Mushrooms 250 G Mushrooms Sliced A Good Splash of White Wine 2 Cups Arborio Rice 4 Cups of Warm Vegetable Stock Parmesan Cheese Freshly Ground Black Pepper Re-hydrate the dried mushrooms in 500 mls hot water for ½ hour. Warm the stock in a saucepan and turn to a low heat, the stock needs to be warm when added to the risotto so keep it on a low heat. Finely chop the onion and garlic. Warm the olive oil in a large heavy base saucepan then add the garlic, simmer until the garlic becomes fragrant. Add the onions and cook on a low heat until the onions have softened and become translucent – about 10 minutes. Add the sliced mushrooms and cook until the mushrooms start to soften then add the rice and stir well – you want to ensure all the grains of rice have a good

Mmmm delicious! Serves 4 (with leftovers) For the Pork Loin 1 1.5 kg Pork Loin Pre heat the oven to 190°C. Place pork in a lightly oiled baking pan and put in the oven. Allow 30 minutes per 500 grams. For the Gratin 2 Tablespoons Duck Fat 2 Onions finely sliced 4 Fat Courgettes sliced 180 Grams Basmati Rice 500 Mls Hot Chicken Stock 4 Big Tablespoons Crème Fraîche 150 Grams Emmental Cheese grated Freshly Ground Black Pepper Sea Salt Pre heat the oven to 190°C. Melt the duck fat in a large frying pan and add the sliced onions, cook on a low heat until soft and caramelized. While the onions are cooking wash the rice and slice the courgettes. Add the sliced courgettes and the rice and mix it all together well and then pour in the stock, increase the heat for 5 minutes stirring occasionally. The mixture needs to be quite loose so add some more stock if needed. Remove from the heat and gently add the crème fraîche and 100 grams of grated cheese. Taste and add fre