CHEESE AND ALE PEA & MINT RISOTTO
Serves 3-4 50 g / 1¾oz butter 6 spring onions, roughly chopped 1 garlic clove, finely chopped 300 g / 10½ oz risotto rice 125 ml / 4 fl oz dry white wine 750 ml-1 litre / 1¼- 1¾ pt hot vegetable stock
150 g frozen peas, defrosted 125 g / 4½ oz cheddar cheese finely grated
2 tsp chopped fresh mint Salt and freshly ground black pepper
Pea shoots, to garnish (optional)
1 Melt the butter in a large, heavy-based pan. Add the spring onions and garlic and cook for a few minutes until soft. Add the rice and stir to coat with the butter. Pour in the wine and boil until almost evaporated.
2 Gradually stir in the hot stock, a ladle at a time, allowing the rice to absorb the liquid before adding more. After about 20 minutes the rice should be creamy and tender, but still retaining a slight bite. You may not need all the stock.
3 Stir in the peas, cheese and mint and season with salt and pepper. Leave for a minute or two until the cheese has melted then serve immediately, garnished with pea shoots, if using.
Barbers 1833 Vintage Reserve
www.barbers1833.co.uk
OVEN-DRIED TOMATO AND THYME TART WITH BLUE VINNY, OLIVE OIL AND ROCKET
Of all blue cheeses, Blue Vinny is perhaps the leanest, as it is made with skimmed milk; it is the produce of thrifty Dorset farmers looking to make extra money from the remains of the milk after the prized cream has been skimmed off. It’s good for cooking with, though, because sometimes a relatively low-fat cheese is just what's required. I think of this tart as being a light first course or lunch. It also works very well when made with other blue cheeses, and with robustly flavoured sheep’s milk cheeses such as feta or pecorino. I like the veining in Vinny, though; it gives the dish a sort of faint taint which I find pleasing.
18 | THE WESTCOUNTRY FOODLOVER
Serves 8 750 g (11
⁄2
lb) vine-ripened
or plum tomatoes 450 g (1 lb) puff pastry 100 g (4 oz) Blue Vinny, thinly sliced 1 teaspoon fresh thyme leaves 1 tablespoon olive oil A handful of wild rocket leaves 1 tablespoon extra virgin olive oil Maldon sea salt flakes and freshly ground black pepper
1 Preheat the oven to its highest setting. Cut the tomatoes in half lengthways and place them cut–side up in a lightly oiled, shallow roasting tin. Sprinkle over 11⁄2 teaspoons of Maldon salt and some black pepper and roast for 15 minutes. Lower the oven temperature to 150°C/300°F/Gas Mark 2 and roast them for a further 11
⁄4 –11 ⁄2 hours until they have
shrivelled in size but are still slightly juicy in the centre. Remove and set aside.
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