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Foodie Thursday

Resident cook Nigel Barden serves up a dish for Foodie Thursday.

1 hour, 55 minutes

Last on

Thu 4 Feb 2016 17:05
Βι¶ΉΤΌΕΔ Radio 2

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  • Madness

    House Of Fun

  • Paul Carrack

    Keep On Lovin' You

    • Soul Shadows.
    • Carrack-UK.
    • 001.

  • Queen

    You're My Best Friend

    • Queen - Greatest Hits.
    • Parlophone.
    • 4.

  • Coldplay

    Hymn For The Weekend (feat. µώ±π²β΄Η²Τ³¦Γ©)

    • A Head Full Of Dreams.
    • Parlophone.

  • Elvis Presley

    Hound Dog

    • Presley - The All Time Greatest Hits.
    • RCA.

  • Wings

    Let 'Em In

    • The 7" Singles Box.
    • MPL.

  • Al Stewart

    Year Of The Cat

    • 25 Years Of Rock 'N' Roll 1977 (Various Artists).
    • Connoisseur Collection.

  • Swing Out Sister

    Breakout

    • Fantastic 80's Disc 1 (Various Artis.
    • Columbia.

  • Gilbert O’Sullivan

    No Way

    • (CD Single).
    • Union Square Music.
    • 001.

  • Elton John

    Honky Cat

    • Diamonds.
    • Virgin EMI Records.

  • Earl

    Good Witch

    • (CD Single).
    • Good Witch Recordings.

  • David Bowie

    Cat People (Putting Out Fire)

    • EMI.

  • The Cure

    Lullaby

  • Cat Stevens

    I Love My Dog

    • The Very Best Of Cat Stevens.
    • Island.

  • Tammy Wynette

    Your Good Girl's Gonna Go Bad

    • Best Of.
    • Epic.
    • 10.

Risotto Cake

by Guy Watson & Jane Baxter from Everyday & Sunday: recipes from Riverford Farm (Fourth Estate/Harper Collins).

Μύ

I had to make this to feed 400, when I worked for a production company in London. But it makes a great vegetarian main course for a much smaller number of people. Use any summery vegetables you like in the filling – we've tried grilled fennel, spinach & even the first leeks of the year. You don't have to eat it immediately; it tastes just as good at room temperature for a picnic.

Serves 6

Prep time: 10 mins

Cooking time: 1hr

Μύ

Ingredients

1 onion, finely chopped

2 tbsp olive oil, plus more for the vegetables

pinch of saffron

Β½ tsp ground fennel seeds

2 garlic cloves, crushed

pinch of chilli flakes

2 tbsp drained tinned chopped tomatoes, or fresh peeled chopped tomatoes

300g risotto rice

sea salt & freshly ground black pepper

splash of white wine or vermouth

1 litre hot vegetable or chicken stock

leaves from 1 bunch of basil, finely shredded

1 aubergine, thinly sliced

2 courgettes, thinly sliced

butter, for the tin

125g mozzarella cheese, sliced

100g peeled red peppers, or piquillo peppers

1 tbsp grated Parmesan cheese

Μύ

Method

In a large saucepan or sautΓ© pan, cook the onion in the olive oil with the saffron for 10 mins over a low heat. Add the fennel seeds, garlic & chilli & cook for another couple of mins before adding the chopped tomatoes & rice. Increase the heat & cook for 5 mins, simmering vigorously. Season well & add the wine. In a separate pan, bring the stock to a simmer.

Stir the rice well & start to add the hot stock a ladle at a time over a medium heat, adding more only when the last addition has been absorbed, but before the rice starts to stick. When the majority of the liquid has been used, check the texture of the rice (it should be almost cooked but still have a little bite to it). Check the seasoning, add the basil, stir & allow to cool.

Preheat the oven to 180C/Gas Mark 4.

Toss the aubergine & courgette slices in a little olive oil, season & grill on a hot griddle pan or barbecue until there are char lines visible & the vegetables are soft to the touch. Butter a terrine or loaf tin & line the base with a strip of baking parchment.

Press one-third of the cooled rice into the bottom of the mould, then layer on half the courgettes, aubergine, mozzarella & red peppers. Sprinkle with the Parmesan. Repeat, then finish with a final layer of rice.

Place in the oven for about 30 mins, until golden brown on top. Remove & run around the edge with a knife before turning out on to a warmed serving dish.

Serve sliced, either hot or cold.

Broadcast

  • Thu 4 Feb 2016 17:05
    Βι¶ΉΤΌΕΔ Radio 2