Advent Post #16: Jack's Welsh Lamb, Rocket & Parmesan Risotto

My son has 2 passions - Minecraft & cooking! So when we're providing screen-time distraction cooking is always the answer! Most families (mine included!) often cook sweet treats with their children, but I've come to realise that cooking of savoury dishes is actually a greater life skill as you can't live off cupcakes once you've left home!

We first tried this dish whilst sampling some tasty delights at a Christmas Market event in Portmeirion and was loved by all of us, so armed with the handy recipe book provided by Meat Promotion Wales my son made it for us one evening this week.

 

The verdict - still as delicious as when the professional made it! So here's the recipe - enjoy!

Lamb, Rocket & Parmesan Risotto
Takes 30-35 mins, serves 2 very generous portions (but we served 2 adults and 2 children!)

Ingredients
225g lean Welsh lamb leg steaks, cut into small cubes
1 tsp olive oil
1 onion, chopped
150g risotto (Arborio) rice
1 pint stock
Black pepper
50g sugar snap peas, sliced
50g frozen peas
Rocket leaves
Parmesan cheese or mature Cheddar cheese

Method

1. Heat the olive oil in a saucepan and lightly fry the onion and lean lamb cubes.
2. Add the risotto rice and stir thoroughly.
3. Add a little stock and bring to the boil, add plenty of black pepper, add the remaining stock gradually and give it a good stir every now and again, simmering gently for about 30 mins or until the rice is cooked and all the liquid has been absorbed. (Add a little more stock to achieve your desired texture/consistency).
4. During the last 5 mins of cooking time add the sugar snap peas and frozen peas, stir together and cook until the sugar snaps just start to soften.
5. Season and finish off with a handful of rocket and grated parmesan cheese or a strong Cheddar cheese.

We were so impressed with my son's cooking of this recipe! He's decided that he wants to take part in Masterchef when he's older and this is what he will cook! I hope he sticks to this dream (along with being a train driver and pilot!) and gains his Michelin stars!

Pasta peperonata - Recommended Recipe!

Pasta peperonata - serves 4.

Ingredients
2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
extra virgin olive oil
sea salt and freshly ground black pepper
2 red onions, peeled and finely sliced
2 cloves of garlic, peeled and grated
2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
2 tsbp red wine vinegar or balsamic vinegar
2 handfuls of grated parmesan cheese
2 heaped tbsp mascarpone cheese or creme fraiche (optional)
455g/1lb rigatoni, penne or spaghetti

Method

1. Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper.  Place a lid on, and cook slowly for 15 mins until softened.  Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.
2. Add the onions and cook for a further 20 mins.  Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan.  Cook for about 3 mins more.  Have a little taste, and season with a bit more salt and pepper.
3. Add the vinegar - it will sizzle away, so give everything a good toss.  Then add one handful of the grated parmesan and the mascarpone or creme fraiche (if using) and turn the heat down to minimum while you cook the pasta.
4. Meanwhile, put a large pot of salted water on to boil.  Add the pasta to the boiling water and cook according to the pack instructions.  When cooked, drain in a colander, reserving some of the cooking water.
5. Put the peppers, pasta and parsley leaves into a warmed bowl.  Give them a good toss together, then add a little of the pasta cooking water and a few good glugs of extra virgin olive oil to coat the pasta nicely.  Serve straight away, sprinkled with the rest of the parmesan.

Source - unknown.

Green pasta - Recommended Recipe!

Green pasta - serves 4, preparation 5 minutes, cooking 10 minutes

Ingredients
300g penne rigate
150g mangetout
200g broccoli
4 tbsp The Co-operative Italian green pesto
Large handful (about 15g) Parmesan cheese or other hard cheese, grated

Method

1. Bring a large pan of water to the boil and cook the pasta following the pack instructions.  Drain.
2. Meanwhile, chop the mangetout and broccoli into small even-sized pieces and steam until just tender.  Add to the drained pasta.  Finally add the pesto and stir gently until everything is mixed together.  Serve with Parmesan cheese sprinkled over the top.

Per serving - 390 kcal, 10.7g fat, 3.7g saturated fat, 4.9g sugar, 0.8g salt.

Source - The Co-operative instore magazine.