14-Jun-20: Another weekend to draw the curtain on in this funny old year with COVID. We finished this weekend with a yummy but easy Sunday dinner, with the most effort being stirring the risotto 😊 As per usual, menu is fashioned for two people.
Miguel Maestre’s Bresaola is a cured meat you can easily get from Woolies. I love the Yumi’s Beetroot dip and as noted, it’s not the hummus (Spelling ???) one but just the straight beetroot one – it’s a bit harder to get.
For this starter, I simply used slices of a good quality sour dough baguette, allowing about 3 pieces each. I grilled it on a griddle (gets the nice line markings), spread a decent lather of dip over it, topped with a slice of the Bresaola and finished it with a slice of the Sealy Bay Brie and a drizzle of good quality olive oil. Voila !
For the main, again returning to the ever reliable Benno’s and his stuffed chicken breast of sundried tomato and fetta, which I roasted in a 180degree oven for 30ish minutes. Check at the 30minutes mark and if nearly cooked, simply rest, covered in foil and it will complete cooking, if a little too pink, pop back in for another 5 minutes and recheck again.
For the risotto, referring back to the 29-March version, leave the mushrooms out and instead you might need a bit more stock. The other key ingredients for this version are:
- Zest of 1 lemon
- 1tbs each of chopped oregano and sage
- 2 sprigs of thyme, with leaves pulled off
- 2-3 stems of broccolini, chopped up and steamed until barely tender
- 3 sprigs of Asparagus, chopped up (don’t steam beforehand as it will cook quickly once added into the risotto)
- Small handful of enoki mushrooms
- 1-2 tbs each of Gruyere and Parmesan cheeses
As you get about half way through, add in the lemon zest and herbs. Near the end, add the steamed broccolini and asparagus and season to taste.
Once the risotto is cooked, add the enoki mushrooms and once softened, add the cheese – I say 1-2 tbs of each, so add some and then taste and adjust to your liking. I like it cheesy 🧀
To serve, carve the chicken breast into 3-4 slices each. Place a decent serve of the the risotto onto the plates, top with the sliced chicken and to finish off, if you have some really good quality Balsamic – the aged, “syrupy” style, drizzle a little over the top. If using “normal” Balsamic, do this very sparingly as it’s quite tart.
Happy Soul Food Sunday moment 🤩
