CLAMS WITH TRUFFLE RISOTTO

CLAMS WITH TRUFFLE RISOTTO

What you will need:

5 L Seafood broth

75g butter

40 g white onion, finely chopped.

240 g Arborio rice

1/2 cup dry white wine

80 g parmesan cheese, grated

10ml chopped parsley

5 ml truffle oil

5 – 6 clams blanched with seafood broth

Micro greens to garnish

Method

In a heavy-based pot, sauté the onions with half of the butter until they are soft. Do not leave them to colour.

Add the rice and cook for another 2mins then add the white wine and reduce.

After 2 minutes add the broth bit by bit. This will give the rice time to absorb the broth. Leave gaps of approx. 3 minutes before you add more broth.

4.Cook the rice until it is swollen and nearly tender. This should take about 20nins

Off the heat add the remaining butter and parmesan cheese and parsley. Season the rice and leave it to rest for 2 mins.

Serve in a continental bowl. Place the warm clams on top of the rice.

7.Drizzle the truffle oil and garnish with micro greens!

What you need :

30g whey protein powder

100ml low-fat milk

1 egg

1/4 tsp baking powder

45 g oats

15ml ricotta cheese

5 mascarpone cheese

1/4 lemon zest

5ml icing sugar

Method

Blits the oats until they resemble flour.

Blend the oats, baking powder and protein powder, then add the wet ingredients.

Blend until its a smooth batter.

Heat a nonstick frying pan, then spoon the mixture into the pan. Cook each side for approximately 40 sec on each side.

For the whipped ricotta

Whisk the ricotta, mascarpone, icing sugar and lemon zest. Spoon the mixture onto the pancakes and serve with lemon curd.

This is my favourite lemon curd recipe by Inna Garten

Inna Garten’s lemon curd

1 1/2 cups sugar

1/4-pound unsalted butter, room temperature

4 extra-large eggs

1/2 cup lemon juice (3 to 4 lemons)

1/8 teaspoon kosher salt

Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a2-quartt saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.