
I have always been a keen, enthusiastic and I have been told, pretty good cook. Ever since I started making omelettes in my mothers kitchen, progressing to rock scones and apple crumble in domestic science, I had a fascination for food. I read cookery books like novels and really enjoy the process of planning, shopping and cooking really tasty meals. I have been married for nearly 30 years to David and brought up 3 sons, Josh, Alex and Ethan. We live in a thriving Jewish community in Whitefield, Manchester and so my life revolved around making Shabbat and festival meals for my family as well as entertaining a wide circle of friends.
Then I developed a slipped disc and subsequently needed major back surgery and all of a sudden my cooking days were temporarily over. Confined to bed or a sofa in the living room, I had to rely for nearly nine months on the wonderful generosity of family, friends and neighbours who shopped and cooked for me. My gratitude to them is endless.
In my frustration at not being able to cook, I spent my time reading recipe books and watching the Good Food Network.
Thankfully my back is healing and I am able to spend a limited amount of time back in my kitchen but things are not the same. Bending and stretching is challenging, as is spending hours standing chopping and stirring. The kitchen I designed as a healthy specimen with no thought for my lumbar region is no longer quite fit for purpose, so I have to plan ahead and be creative. All my ingredients and utensils have to be at the ready before I start, otherwise I waste valuable energy, it's hard to be spontaneous, but I do the best I can. One pot dishes are definitely to be desired and the least amount of washing and tidying the better.
So I have had to rethink and as I am rethinking I am creating new recipes as I go along which reflect my new modified way of life, a simpler less complicated life. I want to share them with you.
Thursday October 12th
Leek and Asparagus Risotto
I really wanted a pizza but the kosher pizzeria is closed for the Succot Holiday and and I am not quite ready to be making dough! So I rethink my supper options and opt for a comforting risotto. I am not a seasoned risotto maker but how hard can it be? I'v read the recipes, I've digested the method and if not now, when?
This recipe serves 2 with a bit over, just enough for lunch!
2 medium leeks
A small pack of fresh asparagus tips from the supermarket.
A big knob of butter and a tablespoon of light olive oil or sunflower oil
2 overflowing handfuls risotto rice ( I used carnaroli, but you must use risotto rice otherwise it's not risotto!)
A big slug of white wine ( whatever is open in the fridge, if there is nothing in the fridge open a new bottle!)
Approx 500ml vegetable stock with a few saffron strands left to infuse. Don't use turmeric, it will ruin it. You can leave the saffron out if you don't have any in the house.
2 bay leaves
A bit of chopped tarragon or thyme, or both. You can use dried if you don't have fresh.
Salt and pepper (freshly ground is better.)
A little chopped parsley to garnish
Grated Parmesan (preferably) to serve. Currently it is impossible to get hold of Kosher Parmesan cheese in Manchester. You can have it without the cheese or grated cheddar is acceptable. If anyone knows where one can buy Kosher Parmesan cheese in the UK, I would love to know.
Wash and finely slice the leeks and cut each asparagus into about 3- 4 pieces.
Saute the leeks in the butter and olive oil in a large pan until soft and starting to colour.
Add the rice and turn in the buttery leeks till the grains are coated in the fat and glistening.
Add the herbs and stir.
Add the stock a little at a time (about 100 mls), stir slowly with a wooden spoon until the stock is absorbed, then pour in some more. When you have added about 1/2 the stock, add the asparagus tips and stir till stock is absorbed. Keep doing this till all the stock it used up and the rice has swelled and looks slightly glutinous. You must do this slowly on a low light, risotto does not like to be rushed and you don't want to burn it or serve uncooked rice. The whole process should take about 25 minutes. Pour yourself a glass of wine, put some nice music on and sit there dreamily stirring your risotto till it is done.
At this point season with salt and pepper.
Serve in a large wide soup plate garnished with a dusting of chopped parsley and Parmesan cheese.
Goes well with a glass of cold white wine (the one you opened earlier!)
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