Smoked Salmon or Smoked Trout Green Pea Risotto

In a separate saucepan on a hotplate, place -

▶4 cups chicken or clear seafood stock

Keep hot.

Into a Dutch oven (or large saucepan) place -

▶1 tbsp butter
▶1/3 cup finely diced red or brown onion
▶1 clove garlic, crushed

Sauté gently until onion has softened but not browned. Add -

▶1 heaped cup Arborio rice

Stir for about 5 minutes or until rice takes on the golden colour of the butter.

Add -

▶1 cup dry white wine

Simmer until absorbed.

Now start adding the hot chicken or seafood stock, one ladle at a time. Simmer over low heat stirring often. When liquid has evapourated, add next ladle of stock. Repeat.

When the final ladle of stock is poured in, stir in -

▶125gm soft cream cheese
▶1/2 cup finely shredded Parmesan cheese
▶1 cup frozen peas

Continue simmering until stock has absorbed. All up this should take about 1/2 hour. Just before end (rice will be creamy), stir through -

▶200gm diced smoked salmon or smoked trout

Garnish with -

▶drizzle extra virgin olive oil
▶chopped parsley
▶lemon wedges

Serve immediately.

Breakfast Egg Puff

This recipe is ideal for a breakfast/brunch get together, as it is prepared the day before and cooked in the morning. The mixture will puff up overnight and when cooked has a texture similar to a cheese soufflé.

Serves 8-10.

BASE
▶1 full loaf of unsliced white bread (or pre-sliced bread)

Remove crusts from all sides, cut into about 16 slices, then cut each slice into 9 cubes, or thereabouts.

▶250gm grated tasty cheddar cheese
▶1/3 cup finely chopped parsley and/or chives

In a very large flat casserole or lasagna dish, make three layers of bread, cheese and herbs. Repeat layering.

EGG MIX

Whisk together -

▶6 large eggs
▶4 cups milk (1 litre)
▶2 tsp Worcestershire Sauce
▶1 1/2 tsp dry mustard powder
▶1 1/2 tsp salt
▶1/4 tsp white pepper

Pour over bread base. Cover and chill overnight.

Bake uncovered at 180' for about 1 hour or until puffed up and golden brown.

Warm Artichoke Dip with Tortilla Shards

Preheat oven to 180'.

Use artichokes in water not oily, antipasta type.

Mix all ingredients together in a small ovenproof dish.

▶1 x 400gm can artichoke hearts, drained and roughly chopped
▶1 cup egg mayonnaise
▶1 cup grated Pecorino or Romano cheese
▶1/3 cup finely snipped chives
▶Dash of Tabasco sauce, garlic powder and black pepper

Bake uncovered for 20 minutes. (Do not overcook or mix will separate.)

Serve with tortilla shards.


Tortilla Shards(about 72 pieces)

Cut 6 tortilla rounds in a "clock pattern" to make triangles.

Spread loosely on a baking tray and cook at 160' for about 15 minutes or until just starting to crispen. Cool.

Store in airtight containers until required.