Quick post tonight, the brother let me down! He was supposed to be getting rabbit from a
friend of his but it never materialised.
He has ordered 2 rabbits from his butchers and has assured me that he
will be down on Thursday to make the pies.
I also made Dr Eva’s ‘Hot Mushroom Soup’ which is basically a low calorie
mushroom soup with a flavouring of tom yum paste – it was truly middling and doesn’t
deserve a picture! Dinner tonight in absence
of the pies was seafood risotto made from a pack of mixed seafood I had in the
freezer, store cupboard ingredients and what was in the fridge. The result was pretty pleasing, very tasty if
not a little scant on portion size. I have
a feeling I might be hungry before the day is over, but overall a success.
Seafood Risotto
Serves 4
700g mixed seafood
200g Arborio rice
1litre fish stock
100g low fat crème fraiche
2 cloves garlic
2 shallots
Half a head of fennel
1 Tbsp olive oil
Half a glass of white wine
Juice of half a lemon
Chopped fresh parsely
Method
- Heat the oil in a non-stick pan; add the minced garlic, chopped shallot and fennel. Allow to cook for a few minutes until soft
- Add the rice to the pan and stir to make sure all the grains are coated with the oil, allow to cook for another 2 minutes then add the wine and cook for another minute or so.
- Have the stock hot in a pan beside your pot and begin to add the stock to the rice with a ladle. After adding every ladle, stir the mixture over a medium heat until the liquid is absorbed. Continue this method until all the stock has been absorbed.
- Add the crème fraiche and the seafood to the pan along with the juice of a lemon, some chopped parsley and salt and pepper, cook until the seafood is warmed through.
