The Ivy fresh­ens up as it turns five

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Basil puree

In­gre­di­ents: 50g basil

Blanch the basil leaves in hot water and refresh in ice water, blend the basil and pass through a sieve.

Sun­dried toma­toes

In­gre­di­ents: 25g ripe plum toma­toes, sea salt, 1 clove gar­lic crushed with a lit­tle salt, 1 sprig chopped oregano, freshly ground black pep­per, ex­tra vir­gin olive oil

Pre­heat the oven to the low­est set­ting. Slice toma­toes in half hor­i­zon­tally and scoop out seeds. Salt the in­sides and turn cut side down on a wire cake tray - leave for half an hour, rinse and dry.

Mix crushed gar­lic with oregano and black pep­per. Spread mix over the toma­toes’ cut side. Place them cut side up in a roasting tray, drib­ble olive oil. Cook in a low oven at 100C for three hours. Once dried chop into small dice.

Risotto

In­gre­di­ents: 100g white onion, 10g olive oil, 20g basil puree, 10g cherry tomato red and yel­low, 5g gar­lic, 1 sprig of rose­mary, 250g rice for risotto, 1 litre veg­etable stock, 50g parme­san, 25g but­ter, 5g sea salt, 25g mas­car­pone.

Place oil in the base of a large saucepan and heat gen­tly. Add onion and gen­tly cook for 6-8 mins un­til soft­ened. Stir in gar­lic and rose­mary, cook for 1 min more. Add the rice and cook, stir­ring, for 1 min.

Add the hot stock about a quar­ter at a time. Let the risotto cook, stir­ring of­ten, adding more stock as it is ab­sorbed. Af­ter 20-25 mins, the rice should be creamy and ten­der, all the stock should be used.

Cover and leave for 1 min, add the basil puree and serve sprin­kled with parme­san, mas­car­pone and but­ter.

Parme­san crisp

In­gre­di­ents: 50g grated parme­san Grate the parme­san finely Put a sheet of grease­proof pa­per over the back of a bak­ing tray

Us­ing a 2ins cir­cu­lar pas­try-cut­ter, place cut­ter on top of the pa­per and sprin­kle a tea­spoon of cheese in­side the cut­ter to make a com­plete disk; the edge of the disk must be well cov­ered.

Move the cut­ter along, re­peat the process. Con­tinue un­til the pa­per is cov­ered in cheese disks.

Bake at 175C for 8-10 mins un­til golden brown. Trans­fer them to a wire rack to cool and crisp. Store in an air-tight con­tainer.

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