❤ LOVE LOCAL ❤
PEARL BARLEY AND BEETROOT RISOTTO WITH PARMESAN WAFER & WATERCRESS Serves 2
❤ 2 large beetroots, peeled and diced into small pieces
❤ 150g unsalted butter ❤ 2 shallots, fi nely diced ❤ 2 garlic cloves, fi nely chopped ❤ 2 celery sticks, fi nely chopped ❤ 250g pearl barley ❤ 500ml vegetable stock ❤ 50g butter ❤ 100g Parmesan, grated ❤ 100g watercress
1 Gently cook the beetroot in the butter for one hour then puree in blender until smooth and set aside.
2 Gently cook the onion, garlic and celery over a low heat. Once soft, add the pearl barley and cook gently for 5 minutes.
3 After fi ve minutes, start to add the vegetable stock bit-by-bit, stirring constantly and allowing it to be absorbed before adding more. When the pearl barley is soft, set aside while you make your Parmesan wafer.
4 Preheat the oven to 200C and lay the grated Parmesan on a piece of greaseproof paper. Bake in the oven for 6 minutes, then remove from the oven to harden.
5 Reheat the pearl barley and stir in the puree over a medium-low heat. If too thick add a little wa- ter to get the right consistency. Season with salt and pepper, add a knob of butter and serve topped with a bit of the wafer, the watercress and a drizzle of olive oil.
SQUID, CHORIZO, FENNEL AND CROUTONS
❤ 1 kg fresh squid ❤ 200-300g cooking chorizo ❤ 1 bulb fennel, cut into cubes ❤ 200g stale bread, crusts removed and cubed
❤ 200ml olive oil
1 Slice squid tube down the middle and scrape off any liquid with a knife. Criss-cross the inside of the tube then slice into strips and set aside.
2 Submerge the chorizo in the olive oil, cook gently until cooked through then leave to cool. Once cool, drain and keep the oil then cut the chorizo into cubes and set aside.
3 Heat a little of the chorizo oil in a frying pan until hot then add the squid and cook for 2 minutes.
4 Add the bread and chorizo and cook for a further minute then re- move from the heat and pour the ingredients onto some kitchen towel to drain.
5 Mix the raw fennel with the rest of the ingredients, season and drizzle with more of the chorizo oil before serving.
Makers of Award Winning Sausages & Hogs Pudding and Producers of Finest Quality Meats
5th Generation family butchers offering Quality without compromise since 1880. Sourcing the very best of Cornwall’s produce
• Supplying clients from retailers to restaurants. • Traceability from pasture to plate.
• Purveyors of rare and traditional breeds.
Kittows Butchers of Kilhallon Kilhallon Farm, Par, Cornwall, PL24 2RL Phone: 01726 814926 Email:
info@kittowsbutchers.co.uk Web:
www.kittowsbutchers.co.uk
Open every day from 9am until 4.30pm (10am Sundays). Breakfast served from 9-11am.
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