Tag Archives: Parmigiano-Reggiano

Lobster Macaroni Cheese

Lobster Macaroni Cheese

I wasn’t planning to share this, as I just used Jamie Oliver’s recipe from his new Comfort Food collection, with none of my own tweaks or touches. But for three reasons I decided to say something about it…

  1. It’s delicious! It damn well should be, being easily the most expensive mac and cheese dish I have ever made, or ever will, but still – it’s delicious! And I think more people should know about it and treat themselves.
  2. My diners agreed about the deliciousness thing – one came back for seconds, four times! – and asked me to write about it.
  3. I photographed the dish against a black and white gingham tablecloth which rendered extracting the foreground image several miles beyond the farthest limits of my photoshop skills. Enter Vern, my genius photographer friend from Singapore. He worked his magic, but claims it nearly sent him blind, so I wanted to share to thank him for his help and the sacrifice of his dear departed eyesight.

Jamie hasn’t made the recipe available online yet, he clearly wants you to buy the book. If that changes I’ll post an update. So for now no recipe, just a description. Essentially it’s about pimping your cheese sauce – make this with equal parts gruyere, cheddar and parmesan, sauteing an onion in butter at the start of your roux, and enrich with a couple of anchovies, some white burgundy, mustard, cayenne pepper, and of course the meat of the lobster. Mix the sauce with cooked pasta, top with breadcrumbs, garnish with the head and tail shells, and finish in the oven.

You won’t want this every day, and unless you’re an oligarch with a couple of football clubs and a a few hundred metres of yacht, the housekeeping probably wouldn’t stretch to that, but once in a while we all deserve a little indulgence. And it doesn’t get much more indulgent than this.

#ComfortFood

Advertisements

Mushroom and Raisin Risotto

Dried Porcini mushrooms soaking to produce the stock

Firstly, a very happy new year to all my readers. For my first post of 2011 I’d like to share a favourite recipe which would be ideal for a twelfth night supper – an antidote to too many treatments of left-over turkey, but still with hints of Christmas from the sherry and the fruit. And the whole thing is oven baked like a Ligurian Arrosto so you won’t need to spend forever stirring at the stove. Perfect for chilly early January.

What began as an old friend from Delia Smith’s winter collection took a new twist one day when I was looking at the photo in the book and thought I saw raisins. Hang on, I thought, why not? The dish is rich with the forest floor earthiness of the mushrooms, salty and savoury with Parmesan, and warmed by the booze – why not add some sweet pearls of fruitiness? Trust me on this one, you’ll be back for more.

For two hungry people

  • 50g raisins
  • 180ml Oloroso sherry [or Amontillado if you prefer]
  • 20g dried porcini
  • 250g chestnut or portobello mushrooms cut into 1 cm dice
  • 1 medium onion, finely chopped
  • 1 clove garlic, crushed
  • 175g canaroli or arborio rice
  • 70g butter
  • At least 150g grated parmesan, plus more to finish if you wish [grated or shaved]*
  • 1 tsp table salt
  • Plenty of freshly ground black pepper

First pour 570ml of boiling water over the dried porcini and leave for a couple of hours. The soaking liquor will provide your stock, so don’t rush it as the longer it soaks the richer it will be. At the same time soak the raisins in the sherry.

Melt the butter and sauté the onions for a few minutes, then add the diced mushrooms. Drain the porcini [reserving the stock liquor], chop, and add to the pan along with the garlic. Allow this mixture to sweat on a low heat for another fifteen minutes, stirring from time to time. As the mushrooms sweat heat the oven to 150˚C and set a shallow dish to warm.

Turn up the heat under the pan, add the rice and stir well to coat with the buttery mushroom juices. After a minute or so pour in the sherry from the raisins and stir for another thirty seconds. Pour in the mushroom stock, the raisins, the salt and pepper and stir thoroughly. Tip everything into the warmed dish and give it twenty minutes in the oven.

Remove from the oven and gently turn everything over with a slotted spoon whilst also incorporating the grated parmesan. Back in the oven for another fifteen minutes, and it’s done. The finished dish will sit happily under a tea towel for a couple of minutes whilst you warm a couple of serving bowls. Top with more parmesan before serving.

*For a strictly vegetarian version try replacing the parmesan with Old Winchester, a British hard cheese from Lyburn Dairy made with vegetarian rennet. Find out more about Lyburn and Old Winchester in my article here.