KALDWELL’S   

                                      KOOKING

                                                      KORNER          Pat Caldwell  

This will be the last Korner until September. I offer a risotto suitable for vegetarians, a delicious combination of pork and pears and a fresh tasting sorbet.

 

Vegetable Risotto   (Serves 4)

 

200gms.each of asparagus, green beans, zucchini and peas

700ml. Chicken stock

½ medium red onion, peeled and finely chopped

1tbsp.olive oil

200gms.risotto (or paella) rice

50ml extra dry vermouth

50gms butter

100gms.grated Parmesan cheese

 

Slice the asparagus and green beans into 1inch pieces. Cut the zucchini into four lengthwise and then slice into pieces. Use frozen peas.  Blanch all the vegetables in lots of boiling salted water and then drain. Heat the stock and check for seasoning.   

 

In a large heavy saucepan cook the onion in the olive oil until soft.  Add the rice and stir to coat completely with the oil.  Add enough hot stock to cover the rice and cook gently, adding more stock as it is absorbed.  After about ten minutes add the vegetables, stir and add more stock.  Cook for a further few minutes. Pour in the vermouth, add the butter and cheese, and stir carefully. 

 

The risotto should be moist and creamy.  Serve with extra Parmesan.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork Tenderloin and Pears  (Serves 4)

 3tblsps.butter

3 or 4 firm pears, cored, peeled and quartered

11/2k pork tenderloin, sliced into medallions

1/3cup plain flour

3/4cup chicken stock

2/3cup tawny port

21/2tsps whole grain mustard

2tsps.creamy mustard

 

Melt the butter in a frying pan and sauté the pears until lightly browned. Remove the pears to a bowl.  Sprinkle the pork with salt and pepper and coat lightly with flour.   Brown about 2 minutes each side and transfer to the bowl with the pears.  Add stock, port and both mustards to the pan and boil until reduced by half.  Reduce heat and return pork, pears and juices to the pan and cook until the pork is just cooked through and the sauce is reduced to glaze.   Season and serve with plain boiled potatoes and a green vegetable or just a salad on the side.

 

Simple Lemon Sorbet (Serves 4)

 

2 whole lemons, quartered

500gms.caster sugar

2 ripe, peeled bananas

1 litre fresh lemon juice.

 

Put the lemons, sugar and bananas in a food processor and pulse until the mixture is coarse with very small bits of lemon peel still visible.  Pour the mixture into a bowl and stir in the lemon juice. Freeze overnight in a suitable covered container.