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with Porcini Mushrooms
BY CHEF BARTHOLOMEW CONNORS
30 BELMORE ROAD, LORN NSW 2320 | TELEPHONE 1300 588 494 | www.facebook.com/specialistcosmeticsurgery
We offer more than just Cosmetic Surgery
We treat :
• Red facial veins • Age spots
• Sun damage • Crows feet
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• Cosmetic injections • Laser / IPL
The following recipe is a fantastic mid week meal for a cooler night and is full
of rich rustic flavours that really delight the palate. Risoni -- sometimes called
orza -- is rice-shaped pasta that is quick and easy to cook.
This is a very versatile recipe; you can use the absorption method with your
choice of ingredients such as chicken/asparagus or bacon/mushroom or
If you have any cooking questions, suggestions or stories please email them
to Aurora or to me at firstname.lastname@example.org We love hearing from you.
Chef Bart's culinary gifts can be enjoyed at The Cathedral Café,
843 Hunter St Newcastle West, 8.30am-2.00pm, Monday-Friday.
P 4961 0546.
1 boned lamb shoulder
1 carrot chopped
1 large onion chopped
4 garlic cloves
3 sprigs rosemary
100ml olive oil
1 cup risoni pasta
10gm dried porcini mushrooms
10 button mushrooms quartered
1/2 cup frozen peas
1 litre chicken stock
2 tablespoons unsalted butter
Fresh parsley, finely chopped
Handful Reggiano or other parmesan cheese,
Pre heat oven to 150°C. Place seasoned
lamb on top of all other lamb ingredients
in a baking dish. Bake uncovered for
45 minutes, then cover with foil and
bake for 4 hours. You will need to flake
off enough meat to add to the pasta,
Cover porcini mushrooms with boiling
water and soak one hour.
In a large heavy based pan or pot on
a medium heat, drizzle 2 tablespoons
of olive oil, 50gm unsalted butter. Drain
porcini and keep the liquid. Add button
and porcini mushrooms and cook 1
minute, add peas and risoni pasta.
Stir to coat all the pasta. Add liquid from
porcini and 200 ml stock.
Lower the flame and stir through the pasta
until liquid is absorbed (similar to cooking
risotto); keep adding liquid as required
with the pasta never becoming too dry
or too watery. Continue this until pasta is
cooked -- approx ten minutes. Taste as
you go. Once the pasta is cooked, season
with salt and pepper.
Add lamb, fresh parsley and Parmesan
and a knob of butter. Stir through and
serve onto hot plates with extra Parmesan.
www.mn.catholic.org.au Catholic Diocese of Maitland-Newcastle
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