ROASTED SWEET GARLIC AND THYME RISOTTO RECIPE

This recipe will teach you how to make Roasted Sweet Garlic and Thyme Risotto. It is a quick and easy recipe to make. This is a great risotto to make and the flavour is just sensational. I really like making the Roasted Sweet Garlic and Thyme Risotto when I am having fish for a meal as this risotto goes really great with it. We go away camping and fishing a lot and I find this is so easy to make up when your camping.

Roasted Sweet Garlic and Thyme Risotto Ingredients

pepper
olive oil
sea salt
1 Tbs olive oil
2 1/2 oz butter
14 oz risotto rice
1.1 litres chicken stock
2 onions finely chopped
4 oz freshly grated parmesan
2 cloves garlic finely chopped
2 wine glasses dry white wine
1/2 head celery finely chopped
2 heads garlic whole and unpeeled
1 handful fresh thyme leaves picked
2 handfuls coarse fresh bread crumbs
51/2 oz shelled and peeled almonds crushed

Roasted Sweet Garlic and Thyme Risotto Method

Preheat the oven to 450 degrees. Roast the whole garlic heads on a dish in the oven until soft about 30 minutes then heat the stock. In a separate pan heat the olive oil and add the onions, garlic and celery then fry slowly for about 4 minutes. When the vegetables have softened add the rice and turn up the heat. The rice will now begin to fry so keep stirring it. After a minute it will look slightly translucent then add the wine and keep stirring, it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence. Once the wine has cooked into the rice add your first ladle of hot stock and a good pinch of salt.

Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto then add the thyme and black pepper. Turn down the heat to a simmer so the rice doesn't cook too quickly on the outside and keep adding ladles of stock. Remove from the heat and add the butter and parmesan and stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden then season with a little salt. Serve the almonds on top of the Roasted Sweet Garlic and Thyme Risotto.

Enjoy your freshly made Roasted Sweet Garlic and Thyme Risotto!

SALMON WITH HERBS IN NEWSPAPER RECIPE



This recipe will teach you how to make Salmon with Herbs in Newspaper. It is a quick and easy recipe to make. I love cooking my fish like this when I am away in our caravan camping. We really enjoy catching our own fish and cooking. The flavour of the mixed herbs, salt and pepper, lemons, spring onions and fennel seeds is what makes the salmon taste really exceptional. My grandchildren like watching me cooking the Salmon with Herbs in newspaper as they can not believe I use paper to cook it in.

Salmon with Herbs in Newspaper Ingredients

olive oil
1 newspaper
salt and pepper
2 lemons thinly sliced
2 Tbs fennel seeds cracked
6 spring onions thinly sliced
1 whole salmon scaled and gutted
4 large handfuls fresh mixed herbs of your choice

Salmon with Herbs in Newspaper Method

Open out the paper to the middle page and scatter half the herbs over it then place the salmon in the middle of the paper and season inside and out and rub with olive oil. Scatter over the lemon slices, spring onions, fennel seeds and remaining herbs tucking some inside the fish. Drizzle with a little extra olive oil. Wrap the paper around the salmon securing it well with lots of string. Dampen the paper well under the tap. Place parcel directly on the top shelf of a preheated 425 degrees oven for 35 minutes for about 25 minutes on each side.


Enjoy your freshly made Salmon with Herbs in Newspaper!

Search Recipes