These courses are an access anytime e-learning resource provided free of charge by The Devilled Egg Cookery School which anyone can join.
Learn to cook risotto with the authentic method, elevating it from ‘quick-and-easy’ meal to undisputed dinner party highlight. It’s all about the stirring.
This particularly recipe makes a wonderfully rich and creamy risotto, but this technique applies across the board. You can add your own variation of ingredients to this base recipe.
40g unsalted butter
1tbl olive oil
1 small onion, finely chopped
1 garlic clove, finely sliced
200g Arborio rice
75ml dry white wine
875ml stock or water
Salt and pepper
Parmesan cheese
Crème fraiche
Zest of 1 lemon
Chopped chives
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Frittata is pretty quick to make. Even working completely from scratch, you can easily put together a delicious and exciting dish in 15 minutes or even less.
This particular frittata takes longer, because we’re adding potatoes.
Potato mix:
300g of new potatoes, sliced
1 red onion, cut into halve and then strips
1 teaspoon of salt
1 tablespoon of dried mixed herbs
1 teaspoon of dried tarragon
1 teaspoon of ground cumin
3 tablespoons of oil
Frittata:
6 eggs
150g chopped chorizo
8 pardon peppers
200g grille red romano peppers
100g grated manchego
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Gnudi are dumplings made from ricotta so they make a delicious and light meal or impressive starter.
Gnudi:
250g ricotta
25g grand parmesan
1 teaspoon chilli flakes
1/2 teaspoon dried dill
1/2 teaspoon sumac
1 egg, beaten
80g 00 flour
Velouté:
25g butter
25g plain flour
Lare pinch of salt
1 small onion, finely chopped
400ml vegetable stock
10 asparagus spear, bottom halves only (reserve the tips for service)
Large handful of spinach leaves
Pickled cucumber:
Half a cucumber
2 tablespoon white wine vinegar
Large pinch of salt
Freshly grated pepper to taste
1 teaspoon of maple syrup
2 duck egg yolks
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