Dish of the Month and Recipe

Quinoa-4(2)

 

 March is National Vegetarian Month and in honour of this we’re featuring a delicious special dish throughout the month:  Red & White Quinoa Risotto, aubergine, tomato & mozzarella fritter, buttered baby vegetables, feta cheese and pesto dressing.
Head Chef Scott comments: “Quinoa (pronounced ‘keen-wah’) is the ultimate superfood because it contains all eight of the essential amino acids. It’s even been recognised by the United Nations as a supercrop for its health benefits. And it tastes great too!”

Why not try your hand at this dish at home? Take a look at our recipe below:

Ingredients

  • 400g of mixed red & white quinoa
  • 50g butter
  • 25ml olive oil
  • 2 banana shallot – finely diced
  • 2 garlic cloves – crushed
  • 800ml  vegetable stock
  • 12 baby beetroots
  • 8 baby turnips –retain the leaves
  • 8 baby carrots
  • 8 baby leeks
  • 8 baby fennel
  • 100g garden peas
  • 100g shelled broad beans
  • 2 tbspn fresh chop herbs e.g. chives, parsley
  • 1 aubergine
  • 1 med tomato –sliced into 4
  • 1 buffalo mozzarella –sliced into 4
  • 1 tspn pesto
  • 25g plain flour
  • 1 egg
  • 80g panko breadcrumbs

Method

Tomato & aubergine fritter (Make this first in advance):

Slice the aubergine into 8 x 1cm slices and pan fry  or char grill till tender – cool

Spread each slice with pesto and sandwich together with tomato & mozzarella in between 2 slices of aubergine to create 4 small sandwiches

Press gently for a couple of hours or overnight – pass the aubergine sandwiches through flour, egg & breadcrumb to give breadcrumb coating (pane) deep fry until crisp & golden keep warm

Baby veg:

Place the washed baby  beetroots in boiling vegetable stock & cook until tender – remove from the stock & peel – this is now the beetroot stock for the risotto

Place the remaining baby veg in boiling salted water until just cooked – then plunge into iced water to stop them cooking – drain well. Deep fry the turnip leaves until crisp

Risotto:

Melt 25g of butter and olive oil add shallot and garlic, cook until soft but not coloured

Add the quinoa and coat in the oil & butter add 2-3 ladles of the stock, cook gently until it absorbs the stock – repeat this until the quinoa is tender (you may need more or not all the stock) the risotto should be quite wet

Add the herbs, peas & broad beans – check seasoning & consistency

To serve:

  • Toss the baby veg in butter to reheat – do the beetroot separately
  • Place the risotto in the middle of the bowl/plate, place an aubergine fritter on top of the risotto
  • Decoratively arrange the baby veg around/on the risotto distributing evenly between the plates
  • Finish with the crispy turnip leaves & serve
  • A light cream sauce & simple green salad can also be served with it
  • For a non-vegetarian option add chicken or smoked pancetta – or both
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