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Creating Wines of Distinction

Waterblommetjie Risotto

Enjoy with the Creation Pinot Noir

Yields 6 portions

 

90 g king oyster mushrooms

90 g oyster mushrooms

100 g shimeji mushrooms

60 g diced red onion

100 g waterblommetjie purée

80 g cooked adzuki beans

500 ml vegetable stock

125 g risotto rice

50 g grated parmesan cheese

500 g fresh young waterblommetjies

240 g dried waterblommetjies

olive oil

salt to season to taste

num num pickle for garnish

 

Waterblommetjie purée

150 g waterblommetjies, washed

Steam the waterblommetjies until soft. Blend in a food processor until smooth. Add some water if needed.

Num num pickle

200 g num nums, sliced

200 ml verjuice

Bring verjuice to a boil. Place the num nums in a sterilised jar and cover with the verjuice. Close the jar and put upside down to seal. Leave for +- 24 hours before use.

Dried waterblommetjies

Dry the waterblommetjies on the lowest heat (60° C) in the air fryer for about two and a half hours per cycle until they are completely dehydrated. Deep-fry at 200° C until puffed up (2 – 3 seconds).

Vegetable stock

1 large onion

2 large carrots

1 large leek

2 large stalks celery with leaves

small bunch thyme

5 black peppercorns

1 bay leaf

5 L water

Roughly chop all ingredients. In a small stock pot cover the vegetables with 5 litre water. Simmer for about 1 hour. Leave to cool and leave vegetables overnight to extract as much flavour as possible. Strain off the vegetables and heat up the stock for the risotto.

Risotto

Heat up the veg stock on the side. Cut all the mushrooms into even sized cubes around 7 mm by 7 mm. Sauté the onion until soft and translucent. Add the mushrooms and sauté until soft. Add the risotto rice and fry for a minute or so to toast the rice. Add the stock as you need to cook the risotto until cooked through. Add the cheese, waterblommetjie purée and adzuki beans. Mix through and season to taste with salt. Sauté the waterblommetjies in some olive oil until soft but still with a bite and season with some salt. Plate the risotto and top with a couple of num num slices, sautéed waterblommetjies and waterblommetjie chips.

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