today..

Bit of a stressfull afternoon, as the power went off at 5pm.Electricity Workmen in a hole at the end of Duke St. had no idea what the problem was.Turns out to be a coincidence, problem is nothing to do with them.Power back on at 5.40pm, then had a few blips, but back on for good at about 6pm.Phew, i can't open without power.

Fully booked for the rest of the week, season is really kicking off now.

Alan's Pic

Has been added to the blog, scroll down to compare his to mine.Nice work !

Mushroom and Chorizo Risotto

offcentre asked about our Mushroom and Chorizo Risotto, here are the pics, words to follow

OK, first recipie on here.

Amounts are vague, that's how i cook.

Sweat off 1 large onion finely diced in olive oil with good pinch salt, pepper, pinch fennel seeds, good dollop of garlic and handfull of chopped sage.Use a good heavy bottomed pan.When cooke for about 5 mins, then add your mushrooms.I use a mix of Oyster, Button, HON-SHIMEJI and Enoki mushrooms.

Sweat for a couple of mins, then add 3 handfulls of arborio rice.Again cook again for another few mins.Add a good splash of dry white wine( i know some think this is very wrong, adding wine to risotto, but i don't).Then start adding boiling water a ladle at a time.

WATER!!! i hear you cry.What about stock? Well, i make a veggie risotto which i then add meat too, and as i'm adding bags of flavour with the vegetables that i start with, veggie stock would be a bit of a waste.Stir stir stir , adding water as it is absorbed by the rice.Carry on untill the rice is nearly cooked, still with a bit of bite to it(not too much, i've had too many risottos ,which err on the side of uncooked rice) For the final 2 mins of cooking, add the chopped chorizo,a good handfull.Taste as you go along, correcting with salt if needed.Final touch is to stir in a good dollop of butter just before you serve, with parmesan shavings, truffle oil, or herb oil.

Let me know how you get on.