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The Derby Arms pub has an enviable location directly opposite the Queens stand of Epsom racecourse. Continue reading
I love risotto. It would probably be included in my last meal. Smooth, rich, luxurious and soft and creamy. Chefs like you to believe it’s a difficult dish to make but it’s not. It only takes about 20 minutes but it does require constant attention.
The technique of making risotto, the constant stirring, is what gives the risotto its delicious texture. Here are a few tricks to cooking risotto. Saute the rice in olive oil to open the kernels of rice and allow the risotto to absorb more flavours. Use a wooden spoon as metal can break rice grains and turn your final product mushy. Use good quality rice. I usually opt for Arborio. Most importantly do not over cook your rice. It should be al dente and the rice should be nice and loose in the pan, not thick and clumpy.
This is a fantastic recipe for using up your leftover Sunday roast beef. Creamy, cheesy and meaty, this is one pot comfort food at its best.
Time: 20 minutes
Enough left over diced roast beef for 2-3 people
1 red onion finely chopped
1 garlic clove finely chopped
1 courgette finely chopped
1 yellow pepper finely chopped
3 mushrooms finely chopped
250g arborio rice
3 cups beef stock
1/2 cup grated Parmesan cheese
- Add a glut of olive oil to a risotto pan or large frying pan. Saute the garlic and onion until soft and translucent.
- Lower the heat, add the risotto rice and cook for a few minutes allowing the rice to absorb any liquid in the pan.
- Add the stock 1/2 cup at a time. Allow the stock to simmer and be absorbed before adding the next 1/2 cup.
- Add in the courgette, pepper and mushrooms.
- Keep adding stock until the rice is creamy and al dente.
- Just before serving mix in the leftover roast beef. Heat the beef through.
- Divide the risotto between 2-3 bowls and garnish with grated Parmesan cheese. Serve hot.