HOMECOOKING WITH TERESA

  This recipe from one of my favourite chefs, Ottolenghi, is very easy to make and delicious. It has a delicate flavour and the hazelnuts give it a crunchy touch. I let it macerate in the fridge all day, and the sauce is perfect with basmati rice. I made one of our favourites, also from Ottolenghi: lemon rice with curry leaves. Below you can find the link to the recipe. Ingrediente  1 large chicken, divided into quarters - breast and wing, leg and thigh 2 onions, chopped roughly 60 ml olive oil 1 teaspoon of ground ginger 1 teaspoon ground cinnamon a generous pinch of saffron threads juice of 1 lemon 60 ml. cold water 100 g hazelnuts, skinned 70 g honey 2 tablespoons rose water 2 spring onions, roughly chopped sea salt flakes and black pepper Method In a large bowl, mix together the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, 2 teaspoons of salt and a good grind of black pepper.  Add the chicken pieces and leave to marinate for at least an hour, or o...

According to Carluccio this is the classic risotto to accompany Osso Buco in Bianco and its unique colour and flavour depends on the use of saffron, the highly expensive spice which was once on of the main commodities traded by de Doges of Venice. We really loved the combination of this risotto with the Osso Buco. It was a delicious dinner. Ingredients 1 - 1 1/2 litres chicken or beef stock 4 tbsp olive oil 100g unsalted butter 1 onion, finely chopped 280g carnaroli or vialone nano risotto rice (I used arborio because I couldn't find these!) 1g saffron strands or 2 sachets powdered saffron 50g Parmesan, freshly grated salt and freshly ground black pepper Method Put the stock in a saucepan and bring to a gentle simmer. Leave over a low heat. Heat the oil in a large pan with half the butter and fry the onion until soft, about 7 minutes. Add the rice and stir for a minute, then start to add the hot stock, ladle by ladle. Avoid drowning the rice in stock, and wait until each ladleful i...