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Recettes de Février

By Natoora



Arancini with Nduja

Serves 4

10ml olive oil
160g carnaroli risotto rice
40ml white wine
350ml vegetable stock
30g Parmesan (grated)
40g plain flour
1 egg
80g white breadcrumbs
vegetable oil, enough to deep-fry
salt and pepper
150g n'duja

In a saucepan, gently heat the olive oil. Add the risotto rice to the pan and stir until the rice starts turning opaque at the ends. Add the white wine and stir until absorbed. Then add the stock, a ladle at a time until evaporated. After about 15 minutes, check the rice is cooked and take off the heat.

Add the butter, Parmesan and season with salt and pepper. Add the egg and mix well. Leave to stand for 10 minutes, then refrigerate for 10 more minutes until cold.

Now divide into 8 portions. Make a small ball of nduja and surround with rice to make a ball. Lightly dust each ball in flour, then dip into beaten egg and then breadcrumbs.

Heat the vegetable oil to 180C in a deep-fat fryer or medium sized saucepan. Fry the arancini for a few minutes until golden brown, then drain well on kitchen paper to remove excess oil.

Purple Carrot Loaf


4 medium eggs
175g light muscovado unrefined cane sugar
160ml sunflower oil
200g self-raising flour
300g purple carrots, grated
1tsp mixed spice
100g flaked almonds
25g Turkish raisins
grated zest of 1 orange



Preheat the oven to 180ºC/350ºF/gas 4 and grease a loaf tin, then line with baking paper.

Now mix the eggs and sugar in a large bowl, whisking until thick and creamy, then gradually add in the sunflower oil. Sieve the flour into the mixture and gently blend together. Add the rest of the ingredients.

Finally, pour the mixture into the prepared tin and bake for 45 to 50 minutes, until firm to touch and golden brown.

For a luxurious finishing touch, ice it with cream cheese mixed with a little icing sugar once cool.


Scallops with Lemon, Bay and Rosemary

Serves: 4


12 scallops
4 rosemary stalks, leaves removed, but kept
pared zest and juice of 2 amalfi lemons
12 bay leaves
2 tbsp olive oil
Sea salt and freshly ground pepper



Thread 3 scallops onto each rosemary stalk, alternating with three pieces of lemon zest and three bay leaves. Put the skewers in a roasting tin.

Pound the rosemary leaves and oil together (in a pestle and mortar if you have one) until fine and pour over the scallops. Sprinkle with the lemon juice and leave to marinate for 20 minutes.

Then preheat the oven to 200C. Season the rosemary skewers and put the roasting tin in the oven to bake for eight minutes only.


Trout with Artichoke Purée

For the purée

500g Jerusalem artichokes
75ml double cream
80g butter
juice of 1 small lemon
salt and pepper

For the fish

extra virgin olive oil
4 trout fillets
50g butter


For the purée, peel and chop the artichokes then place in a saucepan, cover with water and bring to the boil. Allow to simmer for around 8-10 minutes until tender. Then drain and puree them with the cream and lemon juice using a blender. Blend until smooth, then transfer to a saucepan with the butter, some salt and pepper. Keep warm until ready to serve.

For the fish, heat the oil in a non-stick pan. Season well and when the oil is nicely hot, add to the pan, skin side down. Cook for 4 minutes until golden brown and so that the fish is nearly cooked. Turn the fillets over and add the butter. Cook for a further 1-2 minutes until cooked through.

Now spoon the puree onto each plate, place the fish on top and serve with salad or seasonal vegetables.


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