This past Friday one of my co-workers asked me "So what's on the menu at Bistro 164 this weekend?" My response was "Ummmmm...... whatever the sous chef throws on the BBQ I guess." I admit that I have been rather lazy in the whole cooking department lately. I am truly a very lucky woman to have a sous chef that likes to cook...and gets home earlier from work than I do. And it's been so hot outside that I don't really feel inclined to make anything. And basically I am lazy. But her inquiry got me to thinking and was a kick in the butt that I needed (it was a totally innocent comment on her part, perhaps I have been feeling a tad bit guilty???)
So enough excuses for now and back to making easy, delicious and nutritious real food at home. Added bonus if choosing something that won't heat your kitchen up too much and combines the wonderful summer flavours of tomatoes, basil, fennel and feta cheese. I LOVE this combination! Well honestly any time I can use basil, one of my favourite herbs, I'm in! AND I get to feature a recipe from the latest Ottolenghi cookbook "Simple." As any of you Ottolenghi followers know, his recipes usually include a very long list of ingredients and the recipes themselves may take awhile to prepare. They are best done on a lazy day with a glass of wine in hand (at least that's what I do.) But the flavours of his recipes are always amazing. They have been some of my favourite meals... my mouth is watering right now just thinking of the Cardamom Chicken recipe. But they are time consuming. In his latest book, he has tried to cut back on the ingredients list and prep time while still obtaining the delicious flavours that he is known for. Although, now they are more like "regular" recipes...until you get to the flavour part. That's where his recipes differ from all others. Wow.
Now, if you don't like the flavour of fennel, you will be SOL on this recipe. But I absolutely love it. Reminds me of the black liquorice pipes that my Mom and I used to get at Beckers. And if they were fresh, the feeling of sinking your teeth into the soft chewy liquorice....well it was heavenly. I've never really cooked with fennel seeds before so this was a good way to expand my flavour repertoire. Will be doing this again without a doubt. Combine it all with some lovely fresh basil, some quick cooking orzo and shrimp, top with some salty feta cheese. The perfect meal for a lazy chef on a sweltering hot day. Still with a glass of wine in her hand...probably a pinot grigio. Or even a sauvignon blanc. I'm easy that way. I hope the sous chef can top this one when he cooks for me the rest of the week ;-)
Cheers from Bistro 164! Stay cool my friends.
Orzo with shrimp, tomato and feta
From Ottolenghi's Cookbook "Simple"
Skill Level: Easy as a Sunday Morning
Serves 4
Ingredients
7 oz/200 g feta, broken into pieces
1/2 tsp crushed red pepper flakes
4 tsp fennel seeds, toasted and lightly crushed
5 tbsp olive oil
1 1/3 cups orzo
salt and pepper
3 garlic cloves, crushed (I cheat with diced garlic in oil in a jar)
1 14.5 oz can of chopped tomatoes
2 cups veggie stock
3/4 cup plus 2 tbsp water
14 oz (400 g) raw peeled shrimp
1 1/2 cups basil leaves, roughly shredded
Directions
In a medium bowl mix the feta cheese with 1/4 tsp of the chile flakes, 2 tsp of the fennel seeds, and 1 tbsp of the oil. Set aside.
Grab a large saute pan and a lid and place it over medium-high heat. Add 2 tbsp of oil, the orzo, salt, and pepper. Fry for 3-4 minutes until golden brown. Stir frequently. Remove from pan and set aside.
Return the pan to medium-high heat and add the remaining 2 tbsp of oil, 1/4 tsp of chile flakes, 2 tsp of fennel seeds, and the garlic. Fry for 1 minute until the garlic starts to brown. Add in the canned tomatoes, stock, water, salt and pepper. Cook for 2-3 minutes, or until boiling, then stir in the fried orzo. Cover, reduce heat to medium-low and simmer for 15 minutes. Stir once or twice. Remove the lid and cook for 1-2 minutes until it resembles the consistency of risotto. Stir in the shrimp and cook for 2-3 minutes, until they are nice and pink. Stir in the basil. Sprinkle the feta on top. Serve.
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