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Martin Bosley's recipe - Pumpkin risotto, plum cake - 16 March


Pumpkin and Mascarpone Risotto

Serves 4

300g pumpkin, peeled
1 onion, sliced thinly
1 tbsp olive oil
1 cup milk
1 litre chicken stock
1 tbsp olive oil
2 tbsp unsalted butter
1/2 cup of finely chopped onion
350g carnaroli or arborio rice
2 tbsp unsalted butter
Parmesan cheese, grated
Salt and freshly ground black pepper
4 tbsp mascarpone cheese

- Chop the pumpkin into cubes.
- Heat a frying pan and add the oil and onions, and fry the pumpkin for 5 minutes until just browned and pour on the milk. Season and cook until tender, about 25 minutes.
- While the pumpkin cooks, put the stock into a saucepan and bring it to a gentle simmer.
- In a heavy bottomed pan heat the second measure of olive oil. When it is warm add the butter and melt it. Add the onion and gently saute it until it soft and shiny but without any colour.
- Lower the heat and add the rice and begin to gently toast it.
- Stir it continuously as you want all the grains to be coated in the butter and oil.
- As the rice cooks it will start to give off delicate nutty and floral aromas.
- This should take about 5 minutes. Add the bay leaf and mix it in among the rice.
- Pour on all of the simmering stock, stir it in well and cover the pot with a lid.
- Cook for 13 minutes.
- Remove the lid and stir the rice. Add the milk, pumpkin and butter and stir.
- Serve sprinkled with the grated Parmesan and a spoonful of mascarpone.


Plum, Walnut Oil and Sweet Wine Cake with Plum Compote and Yoghurt

Serves 6-8
 
5 whole eggs
3/4 cup sugar
1 tbsp grated orange peel
100ml walnut oil
125ml dessert wine
1 cup flour
Pinch of salt
2 egg whites
1/2 tsp cream of tartar
6 plums, halved, pitted and sliced into quarters

- Pre-heat the oven to 180degC.
- Line the base of a cake tin with baking paper.
- Separate the 5 eggs and beat the yolks with half the sugar until pale and creamy.
- Beat in the orange peel, oil and dessert wine.
- Sift the flour and salt together and add to the yolk mixture.
- Combine all the egg whites together with the cream of tartar and whisk to soft peaks.
- Add the remaining sugar and whisk again to stiff peaks.
- Carefully fold in the yolk mixture.
- Place the quartered plums in a circle onto the based of the lined tin.
- Pour the cake batter over the top and bake for 45 minutes.
- Turn the oven off and leave the cake to cool for ten minutes before removing and turning the cake out on to a wire cake rack.
- Cut into individual pieces and serve with spoonfuls of plum compote and yoghurt dusted with a touch of cinnamon.


Plum Compote
 
1 1/2 cups water
1/2 cup sugar
500g black Doris or purple king plums, halved and pitted
1 lemon, juiced

- Bring the water and sugar to a simmer, and add the halved plums.
- Bring the poaching liquid back to the boil and cook until the plums are tender, about 10 minutes.
- Add the lemon juice and pour into a bowl and allow to cool.
 
To serve - 8 tbsp yoghurt


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