Added to Cart
You have items in your cart
You have 1 item in your cart
200g Arborio Rice
20ml Burren BalsamicsTruffle Infused White Condiment of Modena
50g Shallots peeled and finely chopped
10g Dried Porcini Mushrooms
100g Mixed Mushrooms wiped and chopped
15g Mushroom Paste or Powder
1ltr Vegetable Stock
25g Parmesan finely grated
Italian Flat Leaf Parsley chopped
Shaved Truffle (optional)
- Boil half of the stock and pour over the dried mushrooms allow to soak for 30 minutes.
- Melt 20g of the butter in a suitable sized saucepan and add the shallots, cook gently until starting to soften then add the rice.
- Stir well to coat the grains then add the vinegar and turn up the heat allowing the vinegar to reduce until almost evaporated.
- Carefully add a ladle of the vegetable stock stirring well.
- Add the stock paste or powder and continue adding the stock
- Carefully decant the mushroom liquor from the dried mushrooms and add gradually.
- When the rice is cooked season with a little freshly ground black pepper.
- Add in 20g of butter, some parmesan and the mascarpone.
- In a frying pan add the last of the butter and heat over a high heat until starting to foam.
- Add the mixed mushrooms and sauté until lightly cooked then scatter in the chopped parsley.
- Spoon the risotto into warm bowls and then top with the mushroom mixture.
- Shave over the truffles if using then serve.
- 1 sheet of ready rolled puff pastry
- 50ml passata
- 1 small courgette roughly chopped
- ½ red pepper roughly chopped
- ½ yellow pepper roughly chopped
- 200g small heritage tomatoes halved
- ½ aubergine roughly chopped
- 100g tenderstem broccoli
- 6 black garlic cloves peeled and halved
- ½ corn cob kernels removed
- 100 g feta crumbled
- 30ml Burren Balsamics 4 diamond but would also be good with the chilli & honey
- Preheat the oven to 190C.
- Place the pastry onto a lined baking sheet.
- Brush with the passata.
- Scatter over the prepared vegetables.
- Place into the oven and bake until evenly cooked and the pastry is golden brown approx 20 minutes.
- Remove from the oven and scatter on the feta cheese, return to the oven for a further five minutes.
- Remove from the oven and drizzle with the balsamic.
- 200g Pastrami (we used The Meat Merchant’s Pastrami Cured Short Rib)
- 120g Fennel thinly sliced and pickled in White Balsamic
- 8 slices of Sourdough Bread
- 80g Gruyere Cheese thinly sliced
Ingredients for Thousand Island dressing
- 100ml Mayonnaise
- 25ml Ketchup
- 5ml Worcestershire Sauce
- 5ml Tabasco Sauce
- 1 Egg boiled for 7 minutes and roughly chopped
- 1 Vine Tomato finely diced
- 50g Cucumber finely diced
- ½ Red Onion finely diced
- Place the beef onto an ovenproof dish, scatter over the fennel and top with
- Bake in an oven that has been preheated to 170C for 10 minutes.
- For the Thousand Island stir all the ingredients together and chill until
- Chargrill or toast the bread, spread the bottom with some of the Thousand
Island dressing and top with some rocket leaves.
- Remove the Pastrami from the oven and divide between the four pieces of
- Spread the other pieces of bread with some Thousand Island dressing and
place on top.
- Serve with some extra dressing.
- 15g Butter
- 20g Plain Flour
- 250g White Onions peeled and thinly sliced
- 25ml Burren Balsamics' Roast Onion Vinegar
- 750ml Beef Stock (could use a vegetable stock)
- 20g Demerara Sugar
- Salt & Pepper
- 100g Gruyere Cheese grated (mature cheddar would be fine)
- Heat the butter in a suitable sized saucepan over a moderate
- Add the prepared onions and cook gently for approx 20 minutes
until evenly browned, add the sugar halfway through this stage .
- Add the Roast Onion vinegar and turn up the heat to reduce and
concentrate the flavour.
- Sprinkle on the plain flour and stir well, cook gently for 5
- Gradually add the stock stirring well to ensure a smooth textured
- Simmer for a further 5 minutes
- Check and adjust the seasoning and consistency if required.
- Turn on grill to its highest setting
- Spoon into ovenproof bowls and scatter over the grated cheese.
- Place under the hot grill for a couple of minutes until the cheese
is golden brown.
This is a really quick and easy ragu recipe guaranteed to warm you up this winter!