Bradley's Chocolate Orange Risotto

Bradley's Chocolate Orange Risotto

I discovered this recipe as an assignment at college, I had to research the food and culture of Italy and then design a full menu, this was the winner dessert. Many people think that a risotto is a savoury dish, well that is not entirely true. The best I can describe this dish is a braised rice pudding which is extra rich and creamy, this has also become a household favourite for my family. Enjoy!

Ingredients:

900ml Whole Milk

200g Chopped Plain Chocolate

1 Orange

200g Vialone Nano Rice (recommended, but Pudding Rice works too)

50g Chopped Walnuts (optional)

For the presentation

A few segments of Chocolate Orange

A small pot of double cream

Method:

1. Preheat oven to 170°C/325°F/Gas 3

2. Put 900ml milk and 200g chopped plain chocolate with the juice of 1 orange in a sauce pan over medium heat. Stir to melt the chocolate, then add 200g Vialone Nano rice.

3. Tip into a 1.5 litre ovenproof dish and bake for 45 minutes, stirring often, until creamy and al dente.

4. Lightly toast the walnuts in a dry pan.

5. Swirl in some double cream and place a couple of segments of chocolate orange on the top, sprinkle the walnuts over the dish, then plate up and enjoy!

Jamie's Fresh Banana Milkshake

Jamie's Fresh Banana Milkshake

 

A milkshake is something we all enjoy, it can be great all year round. So here is my recipe for the ultimate Banana Milkshake. Some recipes say, use frozen bananas or use low fat yogurt instead of ice cream. Well sure, you can go for that, but this is my version enjoy!!.



Ingredients:
Served 3-4

• 4 Bananas
• 2 Tsp Vanilla or Vanilla Extract
• 2 Tbsp Icing Sugar
• 5 Tbsp Vanilla Ice Cream
• 650 ML Fresh Milk
• 1/2 Tsp Ground Cinnamon
• 100ml Double Cream

Method:

1. Chop up the Banana's
2. In a blender or smoothie maker, add all the ingredients
3. Blend the ingredients until majority of the Banana has been blended
4. When thick, chill in the fridge for 20 minutes
5. Once chilled, remove from fridge pour into glass and serve with a straw
6. Enjoy the drink, remember any leftover drink don't leave in the fridge for longer than 12 hours, the banana will go off.

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Jamie's Spicy Roasted Tomato Sauce

 

Jamie's Spicy Roasted Tomato Sauce

So I have been a fan of the traditional Tomato sauce for sometime, I have been making my own sauces to go with my own pasta for years and this has to be one of my favourites. I hope you enjoy this sauce as much as I do.


Ingredients:

• 20 Fresh Plum Tomatoes
• 1/2 Tsp Salt
• 1 teaspoon Pepper
• 1  finely diced Onion 
• 2 Tsp minced Garlic 
• 1 Tbsp finely chopped Oregano
• 1 Tbsp finely chopped Thyme
• 1 Tbsp finely chopped Basil
• 100ml Red wine
• 1 Red Pepper
• 2 Tbsp Smoked Paprika
• 2 Tbsp Cayenne Pepper
• 4 Tbsp Tomato Puree
• 1 Can of Chopped Tomatoes
• 1/2 Tsp sugar

Method:

 

1. Roast all the tomatoes and peppers in the oven with a little bit of olive oil until they start to colour
2. Finely dice the onion and mince the garlic, then add to a pan with a little bit of olive oil
3. Chop the pepper and tomatoes up and add with the onion and garlic
4. Then add the can of chopped tomatoes
5. Add the red wine and cook off for a few minutes
6. Add the tomato puree, the spices and herbs
7. Then add the salt and pepper, and sugar
8. Cook on a simmer for 30 minutes
9. Taste whilst cooking, you  may need to adjust the seasoning according to taste
10. Then blend the mixture to the consistency you're happy with (I like the sauce smooth)
11. Serve with your favourite pasta or meatballs

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Traditional Quiche

Traditional Quiche

I personally love this recipe as it is so versatile and simple to do, you can put whatever your heart desires in this recipe. You can also serve this into a starter or find something just as simple and extravagant to accompany it as a main-course. Happy Baking! And don't forget to leave your feedback either in the post box at the bottom, or email us direct at threecoursesource@gmail.com. We treasure your feedback and will be sure to reply!

Ingredients:

200g Plain Flour

50g Butter

50g Lard

250ml milk or single cream

3 eggs

Possible Options (this is only a guide, it is yours to explore with): 75g cheese, 50g sweetcorn, 1 chopped onion, 4 rashers bacon, 50g mushrooms, 2 fresh tomatoes.

Method:

1. Heat the oven to 190°C Gas No 5.

2. Place flour, margarine and white fat into a mixing bowl, rub in until the mixture looks like fine breadcrumbs.

3. Add 4 tablespoons cold water and stir to mix with a round bladed knife.

4. When mixture starts to hold together remove from the bowl and knead LIGHTLY.

5. Mould pastry into a disc shape and wrap tightly in cling film and chill in fridge for 20-30 minutes.

6. Roll out and line a flan dish with the pastry.  Trim edge.

7. Return to chill in fridge for a further 10 minutes.

8. Blind bake without beans for 4 minutes. Remove from oven.

9. Grate cheese, chop bacon, slice tomatoes, chop onion, slice mushrooms ACCORDING TO CHOICE.

10. Arrange all filling ingredients, except egg and milk, in lined flan case.

11. Whisk eggs and milk together and carefully pour over flan filling DO NOT OVER FILL.

12.Place on a HOT baking tray and cook for approximately 30-40 minutes until golden brown and firmly set (for one bigger quiche) or 20-25 minutes for smaller, individual quiches.