Chicken and Chorizo Risotto

I love this risotto... but completely forgot to take a photo!

Chicken and Chorizo Risotto

Serves 2 (Easily doubled)

Ingredients:

2 Chicken Breasts – chopped and either fried off or grilled till cooked

3 uncooked chorizo – diced

160g Arborio Rice

1pt Hot Chicken Stock

1 White Onion – diced

2 Garlic Cloves – chopped or 1tsp Garlic Puree

1 Large glass white wine

1tbsp Chopped Fresh Basil or 1tsp Dried Basil

1tbsp  Butter

1tbsp creme fraiche

2tbsp grated Parmesan plus extra to serve

Salt and Pepper- to season

1. Melt butter in a large frying pan. Add onion, chorizo and garlic and fry until soft and the chorizo has let out some of its juices.
2. Tip in the rice and coat with butter and onion. It should slightly glisten. Add wine and bubble until the wine has reduced.
3. Add in a ladle at a time the chicken stock. Let each amount be absorbed by the rice before adding the next. Repeat until rice is cooked. You may not need all of the stock.
4. Fold in the basil and the cooked chicken. Heat through. Season to taste.
5. Before serving fold in the grated parmesan and the creme fraiche. Serve hot with more cheese if you wish!

Raspberry and Vanilla Madaleines

It's been a while since I posted.  Sorry peeps! My new job has taken up a lot of time but I have really enjoyed it.  It's great to be involved in so many new projects there.

But things have quietened down slightly and as it's a bank holiday baking was on the agenda.  I made a raspberry angel delight cheesecake with an Oreo crust. And these Raspberry and Vanilla Madaleines.  An adaptation of a traditional Madaleine recipe from Michel Roux Jnr. I have recently purchased a Madaleine tin so this was an excellent opportunity to try it out. 

Makes about 15

Ingredients
100g Plain flour
100g Butter melted and slightly cooled
100g Caster sugar
1tsp Baking powder
2 Eggs
1tsp Vanilla extract
About 15 raspberries

Method

1. Preheat oven to 180. Beat eggs and sugar till fluffy. Grease tin and dust with flour lightly.

2. Add vanilla extract, baking powder and flour. Pour in butter. Beat to a thick batter.

3. Leave batter to rest for about 30 mins.

4. Fill tin mould 3/4 full. Pop a raspberry in the centre of each and gently push down.

5. Bake for about 15 minutes until golden around edges and risen.

6. Dust with icing sugar and serve.