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Week 50 part 1: Oven baked risotto

Story location: Home / food_and_drink / recipe_a_week /
10/Dec/2013

This is just a quick recipe and not part of the December/Christmas series of recipes, unless you count it as a possible use of leftover turkey. I've made many risottos in the past but always in a pan on the stove top. Tonight I decided to try an oven baked version.

I had already softened an onion and a leek in a pan before I decided to do this, so I put the rice, vegetables, half the grated cheese, the cooked chicken and stock in a pyrex dish. I added a pinch of salt and some chopped herbs, covered the dish with foil then put it in the oven at gas mark 6.

Chicken and leek risotto

It needed longer than the 18 minutes given in the recipe, closer to half an hour. I served it with the rest of the cheese and some freshly ground pepper.

The rice was well cooked but lacked the creamy texture which I normally get by stirring some soft cheese into the risotto right at the end (I didn't do that here because the pyrex dish wasn't big enough to safely mix it in without risking spilling). Next time I might try stirring some half-way through to see what it's like.



Week 39: Rice Pudding Cake

Story location: Home / food_and_drink / recipe_a_week /
23/Sep/2013

A couple of months ago I made a rice pudding but it curdled slightly. I decided to freeze it until I had a chance to do something with it. I had the idea of doing some kind of cake so I looked up rice pudding cakes on the Internet but they all seemed to be more like set puddings and less like actual cakes. I decided to have a go at making up a recipe myself.

Rice Pudding Cake

I took 2 eggs, ¼ cup of brown sugar and ¼ cup of vegetable oil and mixed them together. I added the tub of slightly curdled rice pudding (approximately 300g) then added 1 cup of self raising flour. I baked it at gas mark 5 until it looked done. It was a huge improvement over the original rice pudding, which didn't have a very pleasant texture. The cake has a moist cakey/puddingy texture and a good rice pudding flavour. The photo is of the second slice I cut - the first slice got eaten very quickly.



Ricecake with trout

Story location: Home / Blog / food_and_drink /
08/Mar/2011

The rice cake was made using a mixture of wild and long grain rice, with a beaten egg, grated cheese and chopped chilli added. I fried the rice cake on one side for a few minutes until it was firm enough to slide onto a baking tray to finish cooking in the oven. The hot-smoked trout was heated through in the oven while the courgettes and leek slices were fried in a little butter.

Rice cake, trout, courgette and leek