Been away for Christmas seeing the Lake District, it was my first visit and I have to say I fell more than a little in love with the place, it is just beautiful even covered in a foot of snow.
Of course we had Turkey for Christmas dinner , I love the leftovers from a large bird , and as with any roast , one of the best leftovers is stock, which I made and froze on Boxing day, having stripped the bird.
But not wanting to fill the freezer on our return I decided on risotto . My vegebox is looking a little sparse other than the ubiquitous cauliflower, and a perfect time to try out a recipe by Jamie Oliver for a Cauliflower Risotto with Anchovy Crumbs.
The risotto was delicious, but the real revelation was the anchovy crumbs , very unami and I now want to eat them on everything , thinking baked potatoes, macaroni cheese. Tip from LBFs Mum, you can do something vegetarian but unami by replacing the anchovies with dried porcini mushrooms , you will need to add some drops of olive oil though.
Cauliflower Risotto with Anchovy Crumbs
To serve two
1 cauliflower cored and cut into 1/2cm tiny pieces
200g of risotto rice
1.5 pints of chicken/vegetable stock – I used leftover Turkey stock
1 tbsp of butter
1 medium onion finely chopped
2 garlic cloves finely chopped
2 tbsp of fresh parsley finely chopped
2 tbsp of grated Parmesan
2 handfuls of stale bread, torn into pieces
1 small tin of anchovies, oil from tin reserved
1 tbsp of dried chilli flakes
- Fry the garlic and onion in the butter , but do not allow to colour
- Add the risotto rice , stir to coat well in the butter for about a minute
- Heat the stock with the cauliflower in until simmering
- Add 1/4 of stock to the rice until absorbed add the rest of the stock in ladles full stirring continuously
- Finely stir in the cauliflower , parsley & parmesan
To make the anchovy crumbs
- Place the bread in the food processor with the anchovies including the oil , pulse until crumbs
- Fry in a hot pan until golden brown , add the chilli flakes