Food Re-Cap, and a Garden Pea Risotto

A wonder to think it was only a couple of weeks ago that we’d arrived in Melbourne and come over to Grouse for dinner. I am still amazed thinking about the wonderful dinner your house mates cooked, and the warm hospitality you all extended to us. I mean, you guys even vacuumed!

It was the sort of meal our our family adores: felafel, tabulleh, hummus, baked tomatoes, and yummy chocolatey dessert. So very very good. Izzy, you picked a good crowd.  Thank you Gousers for a lovely evening.

The rest of the two days in Melbourne sped along, visiting Betty at Montclair,  and re-grouping. We ate at Dandelion in Ellwood. Such magnificent food, and great company.

Durga cooked us sambar and idlis with a killer green coconut chutney one morning, and you traveled all the way over from Carlton to have some with us. Yes, I would have hopped on a tram for those too!

The Cattapans sent us on our way with a charming afternoon tea, complete with coconut cake and scones which Giselle had baked. Her pretty tea service on a flowered tablecloth reminded me of how special a sit down afternoon tea can be.

Sydney wasn’t really about restaurants was it? We were busy meeting all the new folks at the Gallery, touring potential schools for Claudia and house hunting.  We did have one memorable family meal at Sailors Thai on Circular Quay. Delicious appetizers but when the mains came, you and Claudia could hardly eat, it was all SO spicy. It was good to be back there again though.
One fun discovery was Miss Chu, in Darlinghurst. Around the corner from Church of England Girls Grammar School, or SCEGGS, which is as of 12.30 pm last night, Claudia’s choice of Sydney school. It is a great little box in the wall, with most of the action on a sunny pavement, decorated to look like a hawker food stall, resplendent with strings of badminton shuttlecocks and hanging bunches of yellow bananas. My idea of ultra- cute stylin’ ! They serve Vietnamese street food, with fresh rice paper rolls their mainstay. Bahn Mi and dumplings are on the menu too, fresh pineapple juice, strong coffee sweetened with condensed milk……..oooh, yum! It is a sophisticated update on my childhood canteen food. You can imagine my excitement for Claudia. I might be early to pick her up every now and again so I can stop for one of those sickeningly good coffees.
All the travels have not been without its struggles, and I have been fighting off a pesky chesty flu thing all along the way. Being back here and scurrying around to get the house on the market is flat out tiring. Throw in a big dose of jet lag. Tonight called for comfort food, and something with restorative properties.
I pulled out a pile of fresh garden peas, arborio rice, and some chicken stock and set to work on an easy spring risotto. (Spring is here even in the deep Tundra- forsythia, and bluebells everywhere, sun shining a little brighter, although it is still cold.)
Here’s a good recipe for the house, Izzy. Risotto is healthy and nourishing….. and easily GLUTEN FREE. haha!
We ate this light risotto tonight with little organic sausages included in our ‘welcome home’ food basket Mamma Barrs had so kindly prepared for us weary travellers. It hit the spot-I’d love you to try it.
Spring Risotto
Ingredients: 
  • 1 cup arborio rice
  • 1 cup white white
  • 1 litre chicken stock ( or water for your vegan householders)
  • 5 pods garlic, peeled and chopped
  • salt to taste
  • a tablespoon of butter or olive oil
  • 1 cup shelled garden peas
  • a few stalks flat leaf parsley, chopped
  • 2-3 stalks spring onion, chopped
Method:
  1. Pop the water or stock in a small pan on a back burner, and keep warm on the stove.
  2. In your heavy pot, melt the fat, and stir in the garlic till fragrant, just a few seconds.
  3. Add the rice, and stir well, coating with the oil/butter. Stir continuously until the grains turn from clear to translucent.
  4. Add the wine and stir well until all the liquid is absorbed.
  5. Now start adding the stock. Add a cup at a time, and as the liquid is absorbed, add more and keep stirring gently.
  6. If you run out of stock, you can use warm water.
  7. Your risotto will be ready after about thirty minutes of stirring. The grains should be chewy and al dente. 
  8. At this point, add the peas, and the chopped greens, and stir in some salt to taste. Turn off the heat and remove from the stove.
  9. Serve warm, with cracked pepper and parmesan cheese.
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One thought on “Food Re-Cap, and a Garden Pea Risotto

  1. Gosh, It didn’t take you guys long to find Miss Chu! I had that up my sleeve to share with you when you move to Sydney! xoxoxox

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