makes 4-6 servings

Ingredients:

• 1 tablespoon olive oil
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3 cups vegetable stock – heated and kept hot on stovetop
• 2 golden beets, 3 if they are on the smaller side – separated from greens, scrubbed and dry
• 1 tablespoon butter
• ¼ cup grated parmesan cheese + more for shaving
• salt and pepper

Method:

• Preheat oven to 425 degrees.
• Package beats in foil, place on a baking sheet and bake about 45 minutes, until they slightly give to touch.
• Allow the beats to cool in packaging, and then rub off the skins with a paper towel, using a knife for hard to get spots.
• Cut into 1″ dice, or whatever size you prefer them to be in the risotto.
• Heat stock over low heat, keep hot.
• In a medium saucepan, heat olive oil over medium-low heat. Add rice and stir with a wooden spoon until it is thoroughly coated and slightly toasted.
• Add wine, and cook until it is reduced by half, just a couple of minutes.
• Add a ladleful (about 1/2 cup) of hot stock, stir until almost all liquid is absorbed.
• Continue adding stock and stirring, a ladleful at a time, waiting until most liquid is absorbed before adding more, about 20-25 minutes total.
• Constantly stir, and taste the risotto often to prevent over cooking. The rice should be al dente, but not crunchy – it will also continue to cook when removed from the heat.
• Stir in beets, butter, cheese, and a pinch of salt and pepper.
• Garnish with freshly shaved Parmigiano Reggiano.

many thanks to  Almost a Chef

Ingredients:

• 2T olive oil
• ½ small brown onion, finely chopped
• 1 clove garlic, sliced
• 150g cauliflower florettes
• 1/2C (125mL) chicken stock
• 40g butter + extra for greasing
• 1T wholegrain mustard
• 40g plain flour
• 250mL milk, warmed
• 3 eggs, separated
• 100g gorgonzola piccante, crumbled
• 1/2C (125mL) pouring cream
• 60g parmesan cheese, finely grated
• walnut & celery salad, to serve

Method:

• Grease 4 one cup capacity ramekins or coffee mugs and preheat oven to 200C.
• Heat oil in a frying pan and cook onion over medium heat until golden brown and softened.
• Add garlic and cauliflower and cook, stirring occasionally for approx 5 mins or until cauliflower is starting to brown.
• Add stock and bring to a simmer.
• Cook for approx 15mins or until stock has evaporated and cauliflower is softened.
• Puree cauliflower in a food processor and season well.

• Heat butter in a medium saucepan until melted.
• Add mustard and flour and stir until well combined.
• Cook over a medium heat, stirring for a few minutes.
• Remove from heat and gradually whisk in the warm milk.
• Return to the heat and bring to a simmer, stirring constantly.
• Cook for 5mins or until thickened. Stir through cauliflower puree and egg yolks.
• Gently stir in gorgonzola chunks.
• Whisk egg whites to firm peaks and delicately fold through cauliflower mixture until just combined.
• Gently divide between prepared ramekins and bake 20-30mins or until risen and golden.
• Allow to cool then cover and refrigerate until needed.

When ready to serve:

• Heat oven to 200C and pour 2T cream over each ramekin.
• Top with grated parmesan and bake for 20-25mins or until puffed up, golden and sizzling.
• Place on 4 warmed dinner plates and serve immediately with salad passed separately.

many thanks to  StoneSoup

Ingredients:

• 4 sticks celery
• 1 celery heart
• 75g (3/4C) walnut haves, toasted
• 1T Dijon mustard
• 2T tarragon or white wine vinegar
• ½ clove garlic, finely chopped
• 4T extra virgin olive oil

Method:

• Using a mandoline or vegetable peeler, shave celery sticks into long ribbons and place in a bowl of iced water.
• Finely slice celery heart and reserve pale yellow leaves.
• In a large bowl combine mustard, vinegar, garlic and oil and season well.
• Drain celery ribbons and toss through dressing along with the sliced celery heart and leaves.
• Arrange on a serving platter and sprinkle over walnuts.

many thanks to  StoneSoup

serves 8

Inspired by Karen Martini in Where the Heart Is.

Ingredients:

• 3 heads garlic
• 1 small bunch sage, leaves picked & roughly chopped
• 1T smoky paprika
• 2T fennel seeds, ground
• 2T olive oil
• 2kg pork belly, bones removed and skin scored (get your butcher to do this)
• 2T olive oil, extra
• 3 red onions
• 8 small apples
• 1C (250mL) dry white wine

Method:

• Preheat oven to 180C. Break garlic into individual cloves but leave the skins on. Place in a small ovenproof dish and bake for 20-30mins or until garlic is very soft. Allow to cool and then squeeze out soft flesh into a small bowl, discarding the skins. Stir through sage, paprika, fennel seeds and olive oil to form a chunky paste. Season.
• Place pork belly on a wire rack skin side up and position over the sink. Pour boiling water oven the skin to soften it then pat dry. Place belly on a clean surface skin side down and spread the paste in a long row down the center of the belly. Roll the belly into a log and tie with kitchen string to hold in place. If any of the garlic mix oozes out just stuff it back in the best you can.
• Increase oven temperature to 250C. Peel and slice each onion into three thick rounds and place in a layer on the bottom of a baking dish. Place pork on top of the onion with the join side down. Rub with extra olive oil and sprinkle generously with sea salt.
• Bake for 30mins. Reduce heat to 160C and add wine and 1C water. Score apples in a ring around their middles and place in the baking dish next to the pork. Bake for an additional 2 ½ to 3 hours or until pork is tender inside and the skin is golden. Drain cooking juices into a saucepan and allow pork to rest in a warm place. While the pork is resting bring juices to a simmer to reduce slightly.  To serve slice pork into round approx 1cm thick divide pork slices, onion and apples between 8 warmed plates. Drizzle over reduced juices and serve immediately.

many thanks to  StoneSoup