Simple Polenta & Eggs

Since there is nothing better than no fuss food…

Simple Polenta with Eggs
Packeted, uncooked polenta, according to serving instruction
Freshly grated parmesan cheese
Eggs (preferably organic and/or free-range)
Garlic cloves
A few handfuls of baby spinach leaves
Olive oil
Butter
White vinegar

Cook polenta according to packet instructions, mixing in plenty of parmesan and butter (or olive oil, for a more health-conscious weekday meal). Meanwhile, soft poach the eggs in boiling water with a tablespoon or two of white vinegar. Slice garlic into fine slivers and saute in a frypan with a little olive oil until almost coloured golden, then add a few handfuls of spinach leaves. Wilt the spinach and allow the garlic to finish colouring before removing from the heat. When all is done, scoop your desired serve of polenta into a warmed dish and gently place a poached egg on top. Serve with the wilted, garlicky spinach, and season all with plenty of sea salt flakes (trust me, they’re better and worth the investment), fresh cracked pepper and parmesan cheese.

Recipe is inspired by Jamie Oliver’s “Polenta with Eggs” in Jamie Magazine, The Italian Issue, 2012.

Cheesy Zucchini & Mint Risotto

Happy Christmas everyone!!  I hope you indulged in both rest and merry-making. My Christmas was relaxed and peaceful, with a BIG northern hemisphere style feast, including turkey, Christmas ham, roasted veg and potatoes, yorkshire puddings, stuffing, prosciutto and figs, salami and smoked salmon.  I’m salivating just thinking of it again!

If you’d like something a little different from holiday fare, but still with a little indulgence, I would suggest this beautiful risotto recipe:

 

Ingredients:

•  1 zucchini, finely chopped
• 1 small bunch fresh mint, roughly chopped, stalks reserved
• 125 grams mozzarella or bocconcini
• 1 small red onion, minced
• 1 celery stick, minced
• 1 cup risotto rice
• 400ml chicken or vegetable stock
• 100ml hard cider or white wine
• 1/2 fresh red chilli, finely chopped
• 50g parmesan cheese
• olive oil
• 50g butter
• sea salt
• black pepper

Method:
Chop all of your vegetables as instructed in the ingredients list.  Put a large saucepan onto medium-low heat and add butter, a splash of olive oil, a splash of water, celery and onion.  Cook for around 5-6 minutes until softened and translucent.  In a separate plan, bring the stock to a boil, then turn down the heat, add the mint stalks and let it simmer.  Once the vegetables are just soft, add the rice to the pan.  Stir fry the rice with the veg for around 2 minutes to let it absorb the flavours.  The rice should turn a bit translucent, and at this point add the cider/wine.  Keep stirring until the cider has been absorbed by the rice.  Stirring constantly, add the stock (avoiding the mint stalks) a ladle at a time, and allowing each ladle-full to be absorbed by the rice before adding the next.  When you have about 1/3 stock left, throw in the zucchini cubes to allow them to just cook.  Keep adding stock, and finally the zucchini, to your risotto until it is oozing.  Remove from heat.  Tear up your mozzarella or bocconcini into the risotto and stir it through along with the chopped mint leaves.  Stir through half the parmesan, season with salt and pepper and adjust seasoning to your taste.  Serve up with plenty of mint, parmesan and chilli sprinkled on top, and a good lug of olive oil.

 

This recipe was adapted from and inspired by Jamie Oliver’s 20 Minute Meals app for iPhone.