It’s hard not to love autumn with the red, brown and orange leaves crunching underfoot as you get bundled up to take a walk through the crisp autumnal air and return to your warm cosy home. The only thing that makes it better is having a deliciously warming meal to return to. This week’s two recipes are inspired by that feeling - gorgonzola and leek risotto and baked fish and chips. Try these at home and let me know what you think.
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Gorgonzola and Leek Risotto
Ingredients
(Serves 4)
- 300g risotto rice
- 250ml dry white wine
- 4 leeks, sliced 1cm thick
- 100g Gorgonzola cheese, crumbled
- 1 onion, finely diced
- 1 litre vegetable stock
- 10g butter
- 10 sprigs thyme, destalked
- Olive oil
Method
- To start, gently heat the oil in a large frying pan, adding in the onion and sweating down for five minutes until soft, but not brown.
- Next, add the risotto rice and start to ladle in the wine, bringing the heat to a medium simmer.
- Once the wine has evaporated, start to gradually add in the vegetable stock and stir continuously until all of the stock has been absorbed by the rice. The rice should look creamy and cooked through, with a little bit of bite to it.
- Next, pan cook the leeks in a little oil and a knob of butter. Once soft, add leeks to the risotto and stir thoroughly.
- Now it’s time to crumble over the Gorgonzola cheese. Remove from the heat and place the lid on top, leaving uncovered for two to three minutes before serving. Season to taste and serve.
Baked Fish with Chips
Ingredients
(Serves 6)
- 800g of salmon, haddock fillets or cod loins with skin on
- 1kg potatoes, skin on and cut into chips
- 1 onion, finely diced
- 6 cloves garlic, finely diced or grated
- 2 tbsp olive oil
- Juice of 1 lemon
Method
- Preheat the oven to 190C.
- To make your chips, add oil to a roasting tray along with the sliced potatoes, onion and garlic. Mix thoroughly and place in the oven for 30 minutes, turning over halfway through.
- For the fish, squeeze the lemon over the fish fillets and place on top of the chips at the 30 minute mark. Now, cook for a further 10 minutes or until the fish has cooked through.
- To garnish, place a selection of herbs (parsley, dill or coriander) on top and season with salt and pepper.
