Series 3:

Veal medallions with bug tails
Snapper with coconut rice cake
Whiting with shellfish mousse
Grilled lamb cutlets
Swordfish with Caprese salad
Emperors torn pancake
Smoked chicken & Waldorf salad
Beef fillet with fried gnocchi
Roasted Capsicum Tart
Seafood Risotto with Saffron,
Asparagus & Tomato
Mushroom cappuccino
Crab Linguine with a rose sauce
Dukkah Crusted Chicken with
Rocket Potatoes

Series 2:

Series 1:

Duck and Porcini Mushroom Risotto

• 1lt Chicken stock
  
• 1 tbsp Olive oil
  
• 1 medium Onion finely chopped
  
• 2 cloves Garlic finely chopped
  
• 500 g Arborio rice
  
• 100 ml White wine
  
• 10 g Dried porcini
  
• 200g Button mushrooms
  
• 1 tbsp Chives chopped
  
• 1 tbsp Parsley chopped
  
• 1pinch Thyme rubbed
  
• 4 Duck legs
  
• 4 Duck breast
  
• 300 ml Porcini sauce
  
• Salt and pepper

1. The duck legs must be precooked the day before in your Le Cruset Bistro Chef Pan.
2. Heat a little oil in the pan; season the duck legs with salt and pepper and the seal on both sides till golden brown.
3. Deglaze the pan with chicken stock, allow enough stock to nearly cover the legs, sprinkle a little rubbed thyme on the legs and cover with lid.
4. Cook the duck legs in a 200º oven till meat is tender and coming of the bone.
5. To make risotto heat olive oil in your Le Cruset Bistro Chef Pan, add the onion and a pinch of salt, sweat for about 3 minutes. Add the garlic, duck breast meat and the mushrooms and continue to sweat for another 2 minutes. Then add the rice, keep cooking the onion and the rice being careful not to burn it, when the rice starts to become translucent add the wine. The wine will be quickly absorbed by the rice and give it a nice flavour, now it is time to add your warm chicken stock and the soaked porcini, but not all the stock at once try adding one ladle of stock at a time. When each ladle is absorbed add another continuously stirring till the rice becomes tender.
6. Now it is time to add the diced up duck leg and then taste and add your salt and pepper to your likening. Finish with the porcini sauce a little Parmesan cheese and the fresh chopped herbs. Place the lid on your pan and keep warm.
7. To serve your risotto place in a bowl and grate a little Parmesan cheese on it and maybe some fresh chopped herbs.

PORCINI SAUCE
MAKES 1 LT
30G DRIED PORCINI MUSHROOMS
1 LT CHICKEN STOCK
1 LT THICKNED CREAM
PINCH OF THYME
SALT
PEPPER

1. In a sauce pan place the porcini mushrooms and chicken stock and reduce to half the amount.
   
2. Then add the cream and reduce again by half season with salt pepper and a pinch of thyme.
   
3. If the sauce is to thin you can use a little corn starch to thicken it

Serves 6

Enjoy!

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