West Down Community Shop – Recipes

PEA & MUSHROOM RISOTTO

Serves 2

 

175g Butter

6 Mushrooms – Sliced

1 Large Onion – finely chopped

200g Arborio Rice

150ml Dry white Wine

600ml Chicken Stock

50g Grated Parmesan

100g Frozen Peas

Salt & Pepper to taste

 

Melt 100g butter in a small saucepan, add the mushrooms and cook until golden.  Set aside.

In a large saucepan melt the remaining butter, add the onion and cook until golden.  Add the rice and stir to ensure all the rice is coated with the butter.  Cook on a gentle heat for a few minutes, add the white wine.  Reduce the liquid completely.  Add the chicken stock; bring to the boil stirring continuously.  Turn down the heat and simmer gently, stirring occasionally until the rice is cooked.

A couple of minutes before the rice is ready, heat the peas in salted water and drain.  Add them together with the mushrooms and parmesan to the rice.  Stir well, season and serve immediately.

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Salmon & Pasta – Serves 2 

Shopping List – All ingredients available at West Down Community Shop 

 

 

2 salmon Fillets

1 Clove Garlic – Crushed

1 Onion – finely chopped

1 Red Pepper – Sliced

1 Green Pepper – Sliced

Pasta

100g Parmesan Cheese – Grated

Olive Oil

Walnut Pesto – Recipe to match

 

Method

 

  • Heat a little oil in a thick bottomed pan
  • Add the onion, garlic and peppers and cook on a medium heat for about 20 minutes until caramelised, stirring occasionally
  • Meanwhile cook the pasta in salted boiling water.
  • As the pasta is cooking, brush the salmon with olive oil, season and grill until pink inside (approx. 10-15 mins)
  • When the pasta is cooked, drain and toss in a little olive oil, mix in the cooked onions and peppers.
  • Transfer to the plate, sprinkle with parmesan and place the salmon on top
  • To finish, drizzle with a tablespoon of walnut pesto

 

Note if salmon is bought frozen please defrost thoroughly before starting the recipe.

 

 

 

 

Kevin Mantle