AS THE winter nights draw in, we look at warming and comforting foods and while cooking a risotto can be time consuming, it is such a satisfying dish to enjoy – and always helps you sleep that night.
Like most families, we really don’t eat enough fish at home, but one great way of getting more into the kids’ diets is through oriental-style dishes. This is a great way to introduce salmon which can have a strong taste so many kids can turn up their noses, even before they taste it. The amazing aromas coming off this dish and the salty taste of the miso take some of this away.
Both of these dishes are perfect for any weekday supper and are so tasty. We plan to host a cookery demonstration later in the month on how to cook the perfect Christmas dinner, so make sure you keep an eye on our Facebook page to secure your spot.
SALMON AND MISO SOUP
(Serves 4)
2 x 125 g salmon fillets
6 tblsp miso paste
2 tsp soy sauce
½ cucumber, pickled – method below
1 inch root ginger, peeled and finely grated
4 spring onions, finely chopped
5 mushrooms, finely chopped
2 carrots, peeled and ribboned using a peeler
2 small pak choi, quartered and sliced
4 tsp sesame seeds, toasted
Method
For the pickled cucumber, cut a cucumber in half lengthwise and slice into rounds. Place with two pieces of chopped dill, 100ml rice vinegar and 1tsp honey. Mix thoroughly with a pinch of salt and leave in the fridge for 30 minutes.
For the soup, firstly brush the salmon with the soya sauce. Place one litre of water in a pot and bring to the boil; add the salmon fillets and poach for 10 minutes, when they should. Remove from the pot and leave to the side; keep the water.
Sieve the water of any debris and place back on the hob. Add the miso paste and ginger and stir until the miso has dissolved. Add in more water (about 500ml) and bring back to the boil. Add the vegetables, reduce heat to cook gently for about five minutes.
Pour the liquid evenly into bowls to serve and flake over the cooked salmon or divide into portions as per the picture. Toast the sesame seeds in a dry pan, scatter over the soup and serve with the pickled cucumber on top.
CRAB AND SAFFRON RISOTTO
(Serves 4)
6 tblsp olive oil
2 shallots, peeled and very finely diced
400g arborio (risotto) rice
150ml white wine
1.2 litres fish stock
1 pinch saffron threads
60g butter
150g white crab meat
150g brown crab meat
4 tblsp chopped dill
1 bunch spring onions, finely chopped
1 lemon, zested and juiced
salt and pepper
Method
To make any risotto you must always use a heavy-bottomed wide saucepan. Pour in the olive oil and fry off the shallots until soft; add the rice and stir continuously; add the wine and saffron and cook until the liquid has disappeared. Then add a little of the stock a ladle-full at a time and continue to add more when the liquid is soaked up by the rice.
Once the rice is all cooked, add the butter and the brown crab meat, then the white crab meat. Once all cooked through, add the chopped dill, spring onions and lemon. Stir together and serve with a fresh helping of sea salt and pepper. It's always best to eat risotto straight away.
