prawn risotto v1.0

If it doesn't work out right, it's just version 1.0

Been trying some new recipes on top of my head recently. I've always wanted to make prawn the dominant flavour ( something like prawn-noodle-style stock but used with a non-asian dish). Hopefully this will evolve into something really bistro. Comments are welcome!

Prawn Risotto v1.0

4 medium-sized prawn, centre shell removed ( I used banana prawn)
1 chilli
garlic
4 cherry tomatoes (halved)
30g baby spinach (washed)
white wine (I used chardonnay)
1/2 cup arborio rice
30g butter
about 700 ml of prawn stock

Prawn stock
skin/shell of 20 prawns
1 small carrot
1 medium sized onion
celery (about same amount of carrot)

*The above vegetables, used together in ratio of carrot:celery:onion=1:1:2 is called mire poix, normally used in making most stocks.

1. To make prawn stock, heat up some olive oil in a pot and cook the prawn shells lightly till they change colour. Then, lightly brown the carrot, celery and onion, then add about 1 litre of boiled water (speeds things up). Bring the mixture to boil, then lower heat to medium. Season with pepper, and minimal salt. Check the stock after 20 minutes as it might overcook and taste bitter instead.

2. When stock is almost done, heat up some olive oil in another pan and cook chopped chilli and garlic till fragrant. Then, cook the prawns but be careful not to overcook. Once done, remove and set aside.

3. In the same pan, add about 30g butter to the garlic and chilli. Once melted, add the arborio rice and coat the rice with butter. Then, add a splash of white wine and cook till wine is absorbed by rice. Following this, add the stock till just covering the rice. Note: pour stock around the sides of the rice, not at the centre. Keep repeating this process till risotto is cooked al dente.

4. Once done, stir in tomatoes and spinach and cook for another 1 minute. Serve the risotto with prawns cooked previously.

abundance

generous. abundant.
the above two words were commonly used by Masterchef Australia judge Matt Preston, an internationally acclaimed food critic, to describe some of the contestant's food.

and i'd like to think we achieved that tonight. we had nikujaga(homestyle japanese beef stew), vietnamese vermicelii rolls, kimchi, stirfry bokchoy with mushroom, and lemonade with mint, finished with egg castella.

when you have food that is abundant, it makes it look really appetizing.
when you have great friends to share (and to help finish the food), life's good.

YES!

Broccoli with Beurre Blanc, Roast Beef and Kimchi

It was an unhappy day today, so me and my mate decided to channel our energies from worrying to cooking! I tried making a beurre blanc sauce, something that I always wanted to learn to make, while my friend tries something new with beef.

Beurre Blanc Sauce
*recipe by Manu Feidel

100g chopped eschallots (about 3)
5 black peppercorns
1 sprig of thyme
1 bay leaf
150ml white wine
50ml white wine vinegar
50ml pouring cream
250g cold unsalted butter, diced

1. Combine eschallots, peppercorns, thyme, bay leaf, white wine and vinegar in a saucepan and simmer, until 95% reduced (or until all liquid is almost evaporated).
2. Add cream, bring to boil. Reduce heat to very low.
3 Slowly add butter, whisking continuously (otherwise mixture will split), a little at a time until combined. Season with salt and pepper.
4. Pour mixture through a fine sieve into a jug, cover and keep in a warm place. Makes 1/3 cup.

*I omitted the bay leaf and thyme and it still tastes alright. I used Chardonnay as the choice of white wine.

Beef with Kimchi, Shallot, and Rosemary

Sliced beef ( long flat pieces)
Rosemary ( dried or fresh is ok)
Finely chopped onion/shallots
Kimchi of choice

First, season beef with pepper (didn't use much salt). Then place kimchi in the middle and roll up the beef slice like temaki sushi.
In the meantime, sautee shallots with olive oil and rosemary.
Once fragrant, collect the onions into a bunch, then place beef on top of bunch so that the aroma/smoke slightly cooks the beef.
Finally, sear the beef on the surface of the pan for a short period of time ( depends if you want it rare, medium or well done).
Serve with the sauteed shallots and some fresh chopped shallot.