Roast Stuffed Peaches & Amaretti

Roast Stuffed Peaches
Serves 4

Ingredients:

4 yellow peaches, skinned
2oz Amaretti (or Macaroons)
1 egg yolk
1oz butter
10z sugar
¼ pint dry white wine


Method:

Cut the peaches in half and remove the stone.
Make the hollow where the stone was a bit deeper with a teaspoon. Reserve the removed flesh
Crush the Amaretti and mix with the reserved peach flesh, egg yolk, butter and ½ oz of the sugar.
Use this stuffing mix to fill the hollows of the peach halves.
Place peaces in a lightly buttered ovenproof dish and sprinkle the rest of the sugar over. Pour over the white wine.

Bake in oven at 180 degrees C for 25-30 minutes.

This can be served hot or cold

Butternut Squash, Sage & Chilli Risotto

Butter Nut Squash, Sage & Chilli Risotto

Ingredients:

Serves 2

• 1 mug of carnaroli risotto rice
• Appx 1 litre good quality chicken stock
• About 4 oz butter
• Good glug of white wine (optional)
• 1 large onion finely chopped
• 1-2 dried chillis, de seeded and finely chopped
• Half a butternut squash, peeled and finely chopped
• 2 tablespoons chopped fresh sage
• 3oz/75g freshly grated parmesan cheese
• Salt & white pepper

Method:

1. Heat large saucepan, heat half the butter and a splash of olive oil. Add the onion and cook gently until softened but not brown.
2. Add the chilli and cook for one minute
3. Add the butternut squash and cook for 5-10 minutes until soft. I like mine to still have some bite, it is up to you how soft you have your squash. Remember it will cook for another 20mins in the risotto.
4. Stir in the rice and cook for a minute or two.  You want to ensure all of the grains of rice have a coating of butter / oil.
5. Add a good glug of dry white wine. The pan should sizzle as you add the wine.  Stir the rice until all of the wine is absorbed.
6. Add the chicken stock a little at a time.  Stir continuously until each addition of stock is absorbed.
7. Continue this way until the rice is tender and creamy.  The rice should be cooked but still have some bite, about 15-20 minutes.
8. Taste and add salt and white pepper to season. You can of course just use black pepper. I think the white pepper adds something extra. Add the remaining butter, the sage and the parmesan. Stir to combine and then cover and leave to rest for a couple of minutes and then serve garnished with just one small sage leaf.

N.B.

Risotto should always be stirred in the same direction in the pan. This ensures the grans of rice all lay in the same direction.