Roast Pumpkin, Basil and Fennel Risotto

A lot of people are scared of cooking with fennel. It has a lovely aniseed-y flavour to it!

Roast Pumpkin, Basil and Fennel Risotto

Ingredients:

350g butternut pumpkin
1 Tbsp olive oil
salt and pepper
1 tsp fennel seeds
pinch chilli flakes

Risotto:
1 tablespoon olive oil
40g butter
1 onion, peeled and finely chopped
1 cup arborio rice
½ cup dry white wine
1½ cups Massel "chicken-style" or vegetable stock
1 bulb baby fennel, sliced paper thin
1 bunch basil (about 20 leaves)
¼ cup grated parmesan cheese

Method:

1. Preheat oven to moderately hot (200°C/180°C fan-forced).

2. Cut pumpkin into quarters and remove seeds with a spoon. Leave skin on, as it has a tendency to crisp up and taste a little like chestnuts when roasted. Place pumpkin on an oven tray lined with baking paper. Douse with oil, salt, pepper, fennel and chilli, and rub them into pumpkin. Roast for about 40 minutes, turning a couple of times to get a lovely, even golden glaze on the pumpkin. It is ready if you can push a knife into the flesh without resistance.

3. Meanwhile, heat oil and half the butter, in a heavy-based pan, over medium heat. Add onion; cook until translucent.

4. Add the rice and stir for about 30 seconds, or until the grains are glazed and translucent. Pour in the white wine and stir until it has been absorbed. Lower the heat slightly and add the stock or hot, salted water a little at a time until all of it has been absorbed. This should take around 15 to 20 minutes. Then remove the saucepan from the heat.

5. Stir through the roasted pumpkin, baby fennel and basil. Stir in the parmesan and remaining butter. Taste the risotto, then season with salt and pepper. Serve with a few of the fennel tops, if desired.

Serves: 2

Rating: 4

Basil Pesto and Pasta

"Pesto" is a word that is often bandied about these days. Basically, it's a mixture based on a herb that can be used as a dip or as a sauce. You can make it from a variety of ingredients, but my favourite is basil.

The ingredients in this recipe will vary in taste throughout the year, so the quantities are only a guide. The best part of making this is that you get to taste it as you go along!

Basil Pesto and Pasta

Ingredients:

Pasta (quantity and type as desired)
approx. 2 bunches of fresh basil
3/4 block of fresh parmesan cheese (PLEASE do not use the dried stuff!)
the juice of 1 lemon
about 70g of pine nuts (lightly toasted)
garlic to taste (about 4-5 cloves)
olive oil (enough to make the mixture wet)

Method:

1. Cook pasta as per instructions on packet

2. In a food processor, combine all remaining ingredients (except oil).

3. Taste mixture and add more of the ingredients you think are missing.

4. Add a little olive oil and process again until the mixture has the desired "wet feel".

5. Serve pesto either on top of pasta, or tossed through it.

Serves: 4

Rating: 5

Tomato and Bocconcini Salad with Basil Pesto

So simple, and yet "just like mama used to make"!

Bocconcini are small, semi-soft, white, mild cheeses which originated in Naples and are packaged in water, have a spongy texture and absorb flavours readily. This cheese is described by its Italian name which means small mouthfuls. Each cheese is about the size, shape and colour of a hardboiled egg.

Tomato and Bocconcini Salad with Basil Pesto:

Ingredients:

1 Tbsn basil pesto (pre-bought) *
juice of 1 lemon
80g bocconcini cheese
2 cups mixed lettuce leaves, washed and dried
1/4 cup continental (curly leafed) parsley, chopped
1 cup cherry tomatoes, cut in half
1 cup cucumber, sliced
freshly ground black pepper
fresh basil leaves
1 lemon, extra, cut into wedges

Method:

1. Combine pesto and lemon juice in a medium bowl. Add the bocconcini and toss lightly to coat.

2. Arrange lettuce leaves in a serving bowl. Place the bocconcini in the centre of the bowl, sprinkle with parsley and arrange the tomato halves and cucumber among the leaves.

3. Season with pepper to taste and garnish with basil leaves and lemon wedges.


* You can also make your own pesto by combining bunches of basil leaves, fresh parmesan cheese, garlic, olive oil and toasted pine nuts in a food processor in quantaties until the flavour is "right"

Serves: 4

Rating: 4.5