THIS weekend's recipes are two summery treats guaranteed to impress guests while you take advantage of the scorching weather we are set to have.
The first is roast potatoes, chorizo and onions, served with a dollop of soured cream; this simple dish is a delicious side for any barbecue and great for dining alfresco.
The second recipe is a pea and clam risotto, which is perfect as a starter or a main. This one takes a bit more preparation time and patience, but is well worth the wait.
:: For more information, or to book an experience at the brand-new Waterman Cookery School, visit www.cookinbelfast.co.uk
ROAST POTATOES, CHORIZO AND ONIONS
(Serves four)
600g potatoes (Maris Pipers are best), peeled and cubed
260g chorizo, chopped into 2cm pieces
2 white onions, thickly sliced
1 tbsp olive oil
Bunch thyme
2 bay leaves
250ml chicken stock
Garnish:
Coriander
Soured cream
Method:
Start by preheating the oven to 220C and place the potatoes, chorizo, onions, olive oil, thyme and bay leaves into a large roasting tray, big enough to hold everything flat.
Mix the ingredients well, pour over the stock and place into the oven for 45 minutes, until the potatoes are golden brown, cooked through and the stock is absorbed.
Taste the dish for seasoning and add some more if needed. Serve in the dish as it is at the table.
Tear the coriander roughly, add to the soured cream, and serve on the side.
CLAM AND PEA RISOTTO
(Serves two)
200g clams
2 shallots
1 garlic clove
150g Arborio rice
750ml litres of vegetable stock
1 glass white wine
25g butter
100g peas
3 tbsp olive oil
Salt and pepper
1 bunch flat leaf parsley
Method:
Firstly, remove any grit from the clams ensuring that they are clean and ready for cooking.
Finely chop the shallots and heat 3 tablespoons of olive oil in a pan, add the shallots and sweat down until transparent/soft.
Then add in the garlic followed by the rice and cook for 5 minutes.
Add in the glass of wine until it has evaporated then start by ladling in the stock 2 ladles at a time and keep stirring. You can use either vegetable stock or chicken stock.
Once all stock has been ladled in and the rice is soft but with a bite to it, stir in the butter.
Blanch the peas in a pan, boil and then simmer for 4 minutes, refresh, sieve and season.
With the clams add a little of the stock into a pot with a lid and heat until hot, add in the clams and put the lid on and steam until all the clams open. This should take a couple of minutes. Discard any which have not opened.
Add in the peas and stir through, place the clams on top of the risotto, shell and all.
Be careful when eating and ensure that you remove any clams from the shell.
Garnish with the parsley and serve.
