30-minute meals, Asian food, Vegetarian main dishes

Warm Tofu with Spicy Garlic Sauce, Rice, and Steamed Spinach, Japanese Style

Like many teenage girls, I tried out vegetarianism in high school for about three months. I lost weight, my skin turned an odd(er) shade of white, and all I could think about was turkey croissants and sausage. Although my vegetarian experiment didn’t last long, I still try to eat vegetarian at least once a week. It’s healthy, of course, but also cheap. Tonight’s dinner, made with all organic ingredients, served two adults and one toddler and cost about $6, about the price of a fast-food value meal.

Warm Tofu with Spicy Garlic Sauce
adapted from Gourmet, March 2009

Serves 2 to 3

1 x 15-oz (425‑g) package soft tofu (not silken)
1 small clove garlic, chopped
4 scallions, chopped
2 teaspoons sesame seeds, toasted and crushed with the side of a heavy knife
3 tablespoons soy sauce
1 tablespoon sesame oil
1/2 teaspoon sugar
1 teaspoon coarse Korean hot red pepper flakes or other ground hot pepper

Carefully rinse the tofu, then cover with cold water in a medium saucepan. Bring the water to a simmer over medium-high heat, then keep warm, covered, over very low heat.

Meanwhile, mince and mash the garlic to a paste with a pinch of salt. Stir together the garlic paste with all remaining ingredients except the tofu and hot pepper flakes.

Just before serving, carefully lift the tofu from the saucepan with a large spatula and drain it on paper towels. Gently pat dry, then cut the tofu into 4 to 5 slices. Spoon some sauce over each tofu piece, sprinkle with pepper flakes to taste, and serve warm. Serve the remaining sauce on the side with rice.

***

Steamed Spinach, Japanese Style

Serves 3

9 oz (250 g) baby spinach
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted

Wash the spinach and drain, but do not dry thoroughly. Place the spinach in a large saucepan and cover with a tight-fitting lid. Cook the spinach over a medium heat until wilted, about 5 minutes. There should be enough water on the spinach to steam it. Toss the cooked spinach with soy sauce and garnish with sesame seeds.

Pork, Potatoes

Pork Chops and Roasted Potatoes with Blue Cheese Dressing

Last week I admitted to getting cable just so I could watch the Barefoot Contessa’s shows, but an unexpected bonus has been discovering Tyler Florence on the Food Network. He’s a real meat-and-potatoes kind of guy, but all taken to the next level. This dish is a case in point — what would otherwise be a forgettable pork chop and roasted potato is transformed into something tantalizing simply by adding a blue cheese dressing. So far I’ve wanted to make just about everything I’ve seen on his show, and invariably my husband comments that he wouldn’t complain if I made whatever Tyler’s cooking on TV. This is an easy weeknight dinner, requiring only a bit of chopping for the potatoes and any vegetable you want to serve, a quick stir to make the dressing and 10 minutes spent at the stove to fry the pork chops.

Since you’ll already have the oven on at a high heat for roasting the potatoes, a roasted vegetable would be a good choice to serve alongside the pork and potatoes. Roasted beets would complement the flavors in the blue cheese well, or you could try roasted winter vegetables, roasted parsnips and carrots, roasted squash, roasted broccoli or roasted Brussels sprouts.

Pork Chops and Roasted Potatoes with Blue Cheese Dressing
adapted from Tyler Florence

Serves 4

2 lb (900 g) baby potatoes, cut in half through the equator
extra virgin olive oil
salt and freshly ground black pepper
4 thick pork chops (about 3 lb/1.4 kg) total
1 bunch fresh mint, leaves only

for the blue cheese dressing:
1/2 cup (100 g) crumbled blue cheese
1/2 cup (120 ml) buttermilk
2 tablespoons olive oil
2 tablespoons fresh lemon juice
salt and freshly ground black pepper
1 bunch fresh chives, minced

Preheat the oven to 400°F (200°C). Pour enough olive oil in a roasting tin, baking sheet or casserole dish to coat the bottom, then place the tin in the oven to heat the oil.

Bring a pot of salted water to boil. Add the potatoes to the boiling water and boil for 5 minutes, then drain. Add the parboiled potatoes to the hot oil in the roasting tin, stirring well to ensure all the potatoes are coated with oil. Season well with salt and pepper, then roast in the oven for 30 minutes.

To make the dressing, put the cheese, buttermilk and olive oil in a small bowl and stir together with a fork, mashing a little to break up the cheese. Season with the lemon juice, salt, pepper, and chives.

When the potatoes have cooked for 20 minutes, season the chops with salt and pepper. Put a large saute pan over medium heat, add a splash of olive oil, and heat until it begins to smoke. Add the pork chops and saute until golden brown on the outside and just barely pink inside, 4 to 6 minutes on each side.

To serve, put a chop on each of 4 plates. Put the potatoes in a bowl and drizzle with the dressing. Add the mint and toss. Set one portion of the potatoes on top of each chop and serve.

30-minute meals, Desserts, Fruit, Grains and pulses, Seafood

Citrus Tilapia, Bulgur with Leeks, Cranberries, and Almonds, and Easy Peach Cobbler

I’m not sure if it’s post-holiday letdown, the lack of sunlight, my crazy caseload at work, or my wakeful seven-month old, but whatever it is, I haven’t been too energized lately. After a couple of weeks cooking my favorite tried-and-true comfort foods (lasagna, enchiladas, chicken chili), I decided that a few new recipes might be the thing to pep me up again. And I was right! Tonight’s citrus-glazed tilapia tasted fresh and light and came together in about 10 minutes. I also loved the addition of tart cranberries and toasted almonds to the hearty bulgur pilaf. When other fruit is pithy, bland, or jet-lagged from a cross-continent trek to the local grocery store, a handful of dried fruit or a good spritz of orange juice can really get you through the dull winter months. And as for the peach cobbler, it’s good any month of the year, any day of the week, and any meal of the day. I can’t believe I haven’t posted it before now.

Citrus Tilapia
adapted from Epicurious

Serves 4

4 tablespoons all-purpose flour
salt and freshly ground black pepper
4 tilapia fillets (about 1 lb/450 g)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup (120 ml) freshly squeezed orange juice or high-quality store-bought orange juice
zest and juice of 1 lemon
1/2 teaspoon grated fresh ginger

On a plate, combine the flour and a sprinkle of salt and pepper. Lightly dredge the tilapia in the flour.

In a large skillet over a medium heat, add the oil and butter. When the butter has melted, add the fish and cook for 3 to 4 minutes per side, or until golden and just cooked through. Remove the fish and set aside.

Add the orange juice, 3 tablespoons of the lemon juice, and the ginger to the skillet. Increase the heat and simmer for 1 to 2 minutes, or until thickened, stirring occasionally. Taste and add 1/2 teaspoon lemon zest and more lemon juice if desired. Return the fish to the skillet, coat with sauce, and cook for about 2 minutes, or until heated through.

***

Bulgur with Leeks, Cranberries, and Almonds
adapted from Bon Appétit, December 1995

Serves 6

3 tablespoons butter
1 tablespoon olive oil
1 large or 2 small leeks, chopped (white and pale green parts only)
2 1/2 cups (600 ml) chicken broth
1 1/2 cups (340 g) bulgur
1/2 cup (60 g) dried cranberries
1/2 cup (50 g) sliced almonds, toasted

Melt the butter with the olive oil in a heavy large saucepan over medium-high heat. Add the chopped leeks and saute until very tender, about 12 minutes. Add the chicken broth and bring to the boil. Stir in the bulgur and boil for 5 minutes. Add the dried cranberries. Remove from the heat, cover and let stand for 15 minutes. Fluff with a fork. Mix in the sliced almonds. Season to taste with salt and pepper.

***

Easy Peach Cobbler 
adapted from Gourmet, August 2004

Serves 6

20 oz (560 g) frozen peaches
1 tablespoon fresh lemon juice
1 2/3 cups (340 g) sugar, divided
1 stick (110 g) unsalted butter
1 cup (120 g) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (240 ml) milk (not skimmed)
whipped cream or vanilla ice cream, to serve

Put the oven rack in the middle position and preheat the oven to 375°F (190°C).

Place the frozen peaches in a saucepan, covered, over a medium heat. Cook until they begin to defrost. Add the lemon juice and 2/3 cup (140 g) sugar. Simmer the peaches for about 10 more minutes, stirring frequently, until cooked through and syrupy but not falling apart.

While the peaches simmer, place the butter in a 13 x 9‑inch baking dish or similar sized casserole dish. Place the dish in the oven to allow the butter to melt.

While the butter melts, whisk together the flour, baking powder, salt, and remaining 1 cup (200 g) of sugar in a large bowl. Whisk in the milk until just combined. Pour the batter over the now melted butter but DO NOT STIR. Spoon the peaches and about 1/2 cup (120 ml) of the peach cooking liquid over the batter but DO NOT STIR. Bake the cobbler until it’s bubbly and the top is golden brown, 40 to 45 minutes. Cool the cobbler in its pan on a rack until warm. Serve with whipped cream or vanilla ice cream.

Pork, Potatoes, Poultry

Chicken and Chorizo Hash

Regular readers will already know that I’m a huge fan of Ina Garten, a.k.a. the Barefoot Contessa. In fact, after nearly a decade of hardly ever watching TV and happily making do with only four channels, one of which was the Irish language channel, I got cable last month just so I could watch her show. Her recipes are always outstanding, and she works her brand of magic to take something as classic or simple as, say, potato leek soup and turn it into the best version you’ve ever had.

Over the Christmas break I saw an episode where she made a chicken hash, and as I was watching it, I couldn’t help thinking that adding chorizo to the dish would make it better. I got the idea from a recipe I’ve made before, Nigella Lawson’s chicken and chorizo with cannellini beans, so I already knew it was a combination that works. I also substituted baby potatoes so that you don’t have to peel them, and even though I know chicken on the bone has more flavor than boneless, skinless chicken breasts, I adapted that too from her original to shave off a little time and eliminate a couple prep steps to make the recipe that much easier as a weeknight meal. The result was fantastic — the chorizo lent the entire dish a smoky, paprika-infused richness and transformed it from being just another ho-hum chicken dinner into something with a bit more kick.

Dare I say it, but I think I might have done the unthinkable — made a Barefoot Contessa recipe better.

Chicken and Chorizo Hash
adapted from Ina Garten

Serves 6

3 large chicken breasts
olive oil
salt and freshly ground black pepper
1/2 lb (225 g) chorizo sausage, sliced or cubed, depending on size
2 tablespoons (60 g) unsalted butter
2 lb (900 g) baby potatoes, quartered or cut into bite-sized dice, depending on size
2 red onions, chopped
2 red peppers, large diced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon smoked paprika
1 tablespoon tomato paste
6 scallions, white and green parts minced
a large handful of chopped fresh parsley
sour cream and cheddar cheese, for serving

Preheat the oven to 350°F (180°C).

Place the chicken breasts on a baking sheet. With your hands, rub each piece on both sides with olive oil and sprinkle very generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then cut the chicken into bite-sized pieces and set aside.

Meanwhile, heat a large saute pan, then add the chorizo. Once the chorizo has started to release its oil and has become a little browned and crispy, remove the pieces from the pan with a slotted spoon and set aside. Add 1 tablespoon of the butter to the same pan, then add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over a medium heat for 20 to 30 minutes, until evenly browned and cooked through.

In a separate saute pan, melt the remaining 1 tablespoon of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over a medium heat for about 5 minutes, until the edges of the peppers are seared.

Add the chicken and the pepper mixture to the potatoes along with the chorizo and heat through, stirring to combine all the ingredients. Add the scallions and parsley, toss together and place on a serving platter. Serve with sour cream and cheddar cheese on top.

30-minute meals, Asian food, Soups and stews

Hot and Sour Soup (Tom Yam)

I’m not making resolutions this year and the closest I get to a New Year’s detox is to take a break from baking for a few weeks. This soup feels like it would fall into a detox kind of category, though (and truth be told, I could use a break from all the rich eating of the past few weeks). Its flavors are light, clean and refreshing, but it also has a warming, sinuses-clearing kick from the chilies. It’s what I crave if I have a head cold, and it works for a hangover too. You can serve this on its own if you’re feeling delicate — with the added bonus that it can be prepared in no time at all — or as a first course to another Thai dish, such as Pad Thai, or maybe Kelly’s Asian chicken salad and scallion pancakes. Or if you’re craving these kinds of fresh flavors but would like something a little more substantial to see you through a cold snap like we’ve been having in Ireland, then try this pumpkin and tomato laksa.

Hot and Sour Soup (Tom Yam)
adapted from Nigella Bites by Nigella Lawson

Serves 4

a handful of fresh cilantro, leaves separated from the stems
approx. 1 1/2 quarts (1 1/2 liters) chicken stock
1 stick of lemongrass, tender inner part only, roughly chopped (or 1 stick dried lemongrass, left whole)
3 x 1/8 inch (1/4 cm) pieces of fresh ginger
juice and zest of 1 lime
4 tablespoons nam pla (Thai fish sauce)
1 green chili, deseeded and finely chopped
1 red chili, deseeded and finely chopped
140 g (5 oz) button mushrooms, halved or quartered, according to size
1 lb 2 oz (500 g) peeled raw prawns, thawed if frozen, or 2 small chicken breasts, cut into thin strips
5 small scallions, chopped

Heat the stock in a saucepan with the cilantro stalks, lemongrass, ginger, lime zest and juice, fish sauce and chilies. Bring to the boil, add the mushrooms and simmer for a few minutes, then add the prawns or chicken and spring onions and cook for a further 3 to 5 minutes, until the prawns are tender or the chicken is cooked. Remove the cilantro stems and ginger (and dried lemongrass, if used). Sprinkle with some chopped cilantro leaves and serve.

Grains and pulses, Middle Eastern food, Poultry

Moroccan Chicken Tagine with Lemon and Mint Couscous

I’m forgoing resolutions this year for a motto instead, one my German language teacher used to always say in school — work smarter, not harder. As a freelancer with deadlines always looming, two young children to look after and a house to constantly clean up after them, it’s become something of a necessity these days. One of the ways I’ve been trying to put this into practice is rethinking the kinds of meals I make during the week. I’m not averse to spending time cooking — far from it — but getting dinner on the table with a four-and-a-half-year-old and a 20-month-old who’s becoming more mischievous by the day is getting harder and harder lately. So now I’m looking through my cookbooks with an eye to what can be made quickly, easily and will make enough to have as leftovers the next night, freeing me up to spend more time with the children instead of at the stove. This chicken tagine is one such meal, the kind that’s even better on the second day. Life’s too short for resolutions I won’t keep, but work smarter, not harder are words you can live by.

Moroccan Chicken Tagine with Lemon and Mint Couscous
adapted from Rachel’s Favourite Food for Friends by Rachel Allen

Serves 4 to 6

Rachel Allen says that if you want to prepare this in advance (up to 24 hours), you could make the tomato sauce completely, let it cool (this is important) and toss the raw chicken pieces in it, then cover and put it all in the fridge. While it’s waiting for you, it will be marinating and even improving in flavor.

3 tablespoons olive oil
4 large chicken breasts
salt and freshly ground black pepper
3 or 4 carrots, peeled and chopped
2 onions, chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
4 cloves garlic, chopped
1 tablespoon tomato paste
3 x 14 oz (400 g) cans of chopped tomatoes
1 bunch fresh cilantro, chopped
lime or lemon wedges, to serve
natural or Greek yogurt, to serve

Heat the olive oil in a large saucepan or pot (one that has a lid) over a medium heat. Season the chicken breasts well with salt and pepper, then add them to the pan (in two batches if you have to) and brown them for a few minutes on each side. Remove from the pan and set aside.

In the same pan, add the carrots, onions, ground coriander, ground cumin, ginger and cinnamon. Season with salt and pepper. Stir, then cook on a low heat with the lid on for about 10 minutes, until the onions are soft. Add in the garlic and cook for 1 minute more. Add the tomato paste and chopped tomatoes, then add the chicken breasts back to the pan, nestling them into the sauce so that they’re covered. Cook on a low heat with the lid on, stirring every so often, for about 30 minutes, until the chicken is cooked. Alternatively, if you want the chicken to become even more tender, cook for about 1 hour, until the chicken falls apart easily when you prod it with a fork (this is how I always make it).

To serve, add most of the chopped cilantro to the pot and stir. Spoon some couscous (see below) onto a plate and spoon the chicken and sauce on top, with a wedge of lemon or lime on the side and a dollop of Greek yogurt and a final sprinkle of cilantro.

***

Couscous with Lemon and Mint

Serves 4

2 cups (400 g) couscous
2 tablespoons olive oil
juice of 1 lemon
2 cups (500 ml) boiling chicken stock or water
salt and freshly ground black pepper
3 tablespoons chopped fresh mint, cilantro or parsley

Place the couscous in a bowl, add the olive oil and lemon juice and mix well to coat the grains. Pour in the boiling stock or water and season with salt and pepper. Cover and allow to sit in a warm place until all the liquid has been absorbed, about 5 to 10 minutes. Fluff up the couscous with a fork (not a spoon, or it will stay stuck together) and stir in the chopped herbs just before serving.

30-minute meals, Beans, Desserts, Grains and pulses, Vegetarian main dishes

Vegetarian Chili on Quinoa and Spicy Caramel Popcorn

Every year, my New Year’s resolutions are the same — be nicer and be healthier. This quick and easy menu won’t help with the “nicer” goal but sure helps with the “healthier” bit. We especially loved this dinner after a month of calorie-heavy holiday and birthday meals. Reuben’s recent discovery of the quinoa-filled menu at Protein Bar in the Chicago Loop was the inspiration for his chili and quinoa creation. For anyone else looking to lose weight or eat healthier this year, quinoa is a great dinner choice. It’s high protein, high fiber, and satisfying enough that you don’t miss the mashed potatoes or pasta that might otherwise be on your plate.

Even tonight’s dessert isn’t too decadent. Though drenched in caramel, the popcorn is relatively low in fat (only 3 tablespoons of butter!). The kicky cayenne has also been shown to increase metabolism. And, of course, it’s tasty, as in hide-it-or-I’ll-eat-the-whole-batch tasty.

Vegetarian Chili on Quinoa

2 teaspoons olive oil
1 onion, diced
1 teaspoon each of cumin, dried oregano, salt
2 stalks celery, diced
1 bell pepper, diced
4 cloves garlic, minced
1 jalapeno, minced (optional)
1 x 4‑oz (110‑g) can diced green chilies
1 x 14-oz (400‑g) can black beans, drained and rinsed
1 x 14-oz (400‑g) can kidney beans, drained and rinsed
1 x 28-oz (2 x 400‑g) can crushed tomatoes
1 tablespoon chili powder
1 cup (170 g) quinoa, rinsed and drained
1 1/2 cups (360 ml) water
2 cups (300 g) corn kernels, defrosted if frozen
garnishes: sour cream or plain yogurt, minced jalapeno, minced green onion, shredded cheddar cheese

In a Dutch oven or other large saucepan, heat the olive oil over a medium heat. Add the onion and saute for 2 minutes. Add the spices, salt, celery, bell pepper, garlic, and jalapeno and cook until the garlic becomes fragrant, about 2 minutes. Add the green chilies, beans, tomatoes and chili powder and simmer for at least 15 minutes.

Meanwhile, in a medium saucepan with a lid, combine the quinoa with the water. Bring to a boil, cover, and reduce the heat. Simmer for 15 minutes, until the quinoa is tender and the water is absorbed. Fluff the cooked quinoa with a fork and set aside (covered) until the chili is ready.

About 5 minutes before serving, mix the corn into the chili mixture. Continue cooking until the corn is heated through, about 5 minutes.

For each serving, spoon the chili over the cooked quinoa and garnish to taste with sour cream or plain yogurt, minced jalapeno, minced green onion, and cheddar cheese.

***

Spicy Caramel Popcorn
from Smitten Kitchen

Makes 4 quarts

nonstick cooking spray or vegetable oil
3 tablespoons vegetable oil
1/2 cup (100 g) popcorn kernels
2 cups (250 g) salted peanuts (optional)
1 1/2 teaspoons baking soda
1/4 teaspoon cayenne pepper
3 cups (600 g) sugar
3 tablespoons unsalted butter
1 tablespoon kosher or coarse sea salt

Lightly coat two large, heatproof rubber spatulas, a very large mixing bowl and two large baking sheets with nonstick cooking spray or a thin slick of oil.

In a large saucepan or pot with a lid, heat the oil over a medium-high heat. Add the popcorn kernels, cover and keep the saucepan moving until all of the kernels have popped, about 5 minutes. Transfer to the prepared bowl, removing any unpopped kernels. Toss with salted peanuts, if using.

In a small bowl, whisk together the baking soda and cayenne pepper.

Have the two large baking sheets ready. In a medium saucepan, combine the sugar, butter, salt and 1/2 cup (120 ml) water. Cook over a high heat, without stirring, until the mixture becomes a light golden-yellow caramel, 10 to 14 minutes. Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn and don’t worry if it doesn’t all come out of the pot, you’ll have plenty. Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.

Spread the popcorn onto the baking sheets and quickly separate them into small pieces while still warm. Cool to room temperature, about 15 minutes. Once cool, store in an airtight container for up to 2 weeks.

Italian food, Rice

Bacon, Leek and Camembert Risotto

If there’s one thing I’ve learned in the nine years that I’ve been in charge of organizing and hosting Christmas for my little family, it’s that Christmas is a lot of work. All the behind-the-scenes shopping, planning, decorating, wrapping, cleaning and cooking isn’t exactly the stuff of Norman Rockwell paintings, but someone (and we all know who) has to do it. It’s certainly made me appreciate how hard my own mother must have worked to make the holidays magical for me and my brother and sister when we were growing up. That’s why I love the Irish idea of Women’s Christmas (Nollaig na mBan) on January 6th, when women are meant to get the day off while the men do the housework, kind of like an extra Mother’s Day. What I can’t understand is why the idea isn’t spreading like wildfire. Who wouldn’t like a day off from housework, a girls’ night out and an extra present?

If Women’s Christmas was going to be celebrated in my own house (hint, hint Hubby), then this is the dinner I’d request to be made for me as one last calorific holiday indulgence (though I already made it on St. Stephen’s Day as a way to use up some of our leftover Christmas ham). Risotto is one of my go-to winter dishes, and this version is my absolute favorite. The leeks become meltingly soft and mild, the bacon adds its signature salty, smoky depth, and the Camembert in place of the usual Parmesan elevates the whole dish into something special. In fact, it’s the dinner I asked my husband to make me the day I came home from the hospital with our son. But don’t feel that you have to wait for a special occasion to make this. It would also be the perfect rib-sticking antidote to any long, dark, cold winter night.

Bacon, Leek and Camembert Risotto

Serves 4

If you can’t find or don’t care for Camembert, or if you want to make a less rich, more everyday kind of risotto, use 1/2 cup (50 g) of Parmesan instead. You can also use leftover ham instead of the bacon here, or for a vegetarian version, use mushrooms instead of the bacon.

4 tablespoons (60 g) unsalted butter
2 leeks, white parts only, sliced
1 1/2 cups (300 g) risotto rice (Arborio rice)
1 cup (240 ml) dry white wine or extra-dry Martini
2 pints (1 liter) good-quality vegetable or chicken stock
6 to 8 slices of bacon or pancetta, depending on how thickly cut the bacon is
8 oz (225 g) Camembert cheese
salt and freshly ground black pepper

Heat the butter in a wide, deep saucepan and add the leeks. Cook to soften, about 10 minutes. Mix in the rice, stirring to give it a good coating of the butter. Allow it to cook for a minute or two, until the grains of rice start to turn translucent. Add the white wine or Martini and let it bubble away for a few minutes. Meanwhile, heat the stock in another saucepan and keep it at simmering point.

Once all the wine or Martini has been absorbed into the rice, pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all the stock; equally, you may need to add a bit more hot water. Don’t rush this process — allow the rice to fully absorb each ladleful of stock before adding the next one.

While the risotto is cooking, heat a separate frying pan and cook the bacon or pancetta until crisp. Drain on paper towels, then chop into bite-sized pieces. Set aside.

When you’ve added almost all the stock, test the rice — the risotto is ready when the rice is tender but still has a little bite. When the risotto is done, mix in the Camembert cheese and the bacon. Divide between 4 serving bowls or plates, add seasoning to taste and serve immediately.

A Cooking Blog