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Jekk Joghgobkom 08.02.2020

BAKED CHICKEN, BACON AND BARLEY RISOTTO

Serves 6

Ingredients

3 tbsp olive oil

6 skinless, chicken thigh fillets

200g pancetta cubes

3 small onions, sliced

1 large celery stick, finely chopped

1 large carrot, finely chopped

Leaves from 4 fresh rosemary sprigs, chopped

175g risotto rice

175g pearl barley

200ml sherry or white wine

750ml chicken or vegetable stock

50g butter

50g parmesan, grated

Parmesan shavings and parsley leaves to serve

 

Method

-          Heat the oven to 200C/Gas6; heat some of the oil in a large casserole with a lid and fry the chicken and bacon until browned; set aside; heat some more oil in the pan and gently fry the onions, celery and carrot with a pinch of salt for about 10 minutes until softened

-          Stir in the rosemary and cook for a minute, then stir in the rice and barley and cook for 1-2 minutes; add the sherry or wine and bring up to a fast simmer, then bubble until almost all the sherry has evaporated

-          Stir the browned chicken and bacon into the rice and pour in 700ml of the stock; stir to combine, then bring up to the boil, cover with the lid, transfer to the oven and bake for 25 minutes or until everything is tender and all the liquid has been absorbed

-          When the rice is tender, stir in the butter, parmesan and remaining 50ml stock; season to taste, after tasting; serve

 

RISOTTO FIL-FORN BIT-TIGIEG, BACON U BARLEY

Ghal 6 persuni

3 imgharef zejt taz-zebbuga

6 koxxox tat-tigieg bla qoxra u ghadma

200g dadi tal-pancetta

3 basliet zghar, imqataghin fi slices

Zokk tal-karfus kbir, imqatta’fin

Karrotta kbira, imqatta’fin

Il-weraq minn 4 frieghaj tal-klin, imqattagin

175g ross tar-risotto

175g barley

200ml sherry jew inbid abjad

750ml stokk tat-tigieg jew haxix

50g butir

50g parmiggan, mahkuk

Bicciet tal-parmiggan u weraq tat-tursin biex is-servi

 

-          Sahhan il-forn ghal 200C/Gas6; sahhan ftit miz-zejt go borma kbira bil-ghatu, u ghaqli t-tigieg u l-bacon sakemm jihmaru; hallihom f’genb; sahhan ftit zejt iehor gol-borma u sajjar il-basal, il-karfus u l-karrotta ma ponta melh, bil-mod ghal madwar 10 minuti sakemm jirtabu

-          Zid il-klin u sajjar ghal minuta ohra, mbaghad zid ir-ross u l-barley u sajjar ghal 1-2 minuti; zid is-sherry jew inbid u hallih jiftah jaghli hafna; hallih jibaqbaq sakemm l-inbid jevapora kwazi kollu

-          Zid it-tigieg u l-bacon u ferragh 700ml mil-istokk; hawwad sew, imbaghad hallih jiftah jaghli, ghattih u poggih fil-forn ghal 25minuta jew sakemm kollox ikun sar u l-likwidu jikun inxtorob kollu

-          Meta r-ross ikun sar, zid il-butir, il-parmiggan u l-50ml stokk li fadal; hawwar ghal gosti tieghek wara li d-duqu u servi

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