Month: September 2013

Roasted beetroot, red wine and Brie risotto,

As featured on Great British Chefs: Jack Monroe’s budget friendly Beetroot, Brie and Red Wine Risotto. In some supermarkets, ready cooked and prepared beetroot is cheaper than buying it in bunches, not to mention quicker to cook! I’ve used the pre-packed variety in my recipe, but feel free to use fresh beetroot if you prefer, but it will need at least an extra 10 minutes in the oven. This recipe uses some of my staple ingredients that I always have to hand: chicken stock, garlic, and long grain rice – yes, long grain rice in risotto. It’s how my mother makes it! Ingredients (serves four): 2 cloves of garlic 2 tbsp oil 300g rice 500ml chicken stock 250g beetroot 3 tbsp red wine 2 tsp mixed herbs 50g Brie First, preheat your oven to 200C, and pop the kettle on to boil. Next, prepare the beetroot. If you are using fresh beetroot, peel it, rinse it, and dice into 1cm chunks. If you are using pre-packed cooked beetroot, simply rinse it and dice it. Place it in a roasting dish, toss in 1tbsp oil and the mixed herbs, and roast for 15-20 minutes, or until the edges start to slightly char. While the beetroot is roasting, prepare the risotto. Finely chop the garlic, and add to a large frying or sauté pan with the other tablespoon of oil. Sauté...

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Ultimate Feisty Soup [VG/V/DF/GF]

Based on my original Feisty Soup recipe, I’ve made myself a batch of this this afternoon to try to combat a very heavy cold. It normally works very well; the chilli blasts the sinuses, the lemon and ginger eases that accompanying stomach ache, the onion and garlic are packed with antioxidants and the carrots and tomatoes deliver a hefty dose of vitamin C… I’d rather have this than Lemsip any day. Ingredients (Makes 4-6 portions) 1 onion 2 cloves of garlic 1 teaspoon ground ginger or 1cm fresh 1 tbsp lemon juice 200g sliced carrots 800g chopped tomatoes with juice 300ml vegetable stock Pinch of dried chilli or 1 fresh chilli Peel and chop the onion, garlic, chilli and ginger and add to a large saucepan with the lemon juice. Cook together on a low heat, stirring frequently to disturb and stop them from sticking. When the onion has started to soften, add the tomatoes and drained carrots, and pour the stock over the top. Simmer for 10 minutes to combine the flavours and heat through. Remove from heat, and blend using a hand blender or jug blender. Serve hot! Jack Monroe. Twitter: @MxJackMonroe. Facebook:   My new book, Cooking on a Bootstrap, is now available to order HERE. This blog is free to those who need it, and always will be, but it does of course incur costs...

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