I think I’ve got a bad case ooze addiction. After the cauliflower cheese I craved more ooze, and more sophisticated ooze. And nobody does sophisticated ooze like the Italians.
And as the English asparagus I love so much is sprouting all over London, I was able to combine two desires into a seasonal ooze of a risotto. With a poached egg on top because I love the wibbly, yolky mess that leaches out when you get one just right. Continue reading
I love paella, risotto, and jambalya – all products of very different cuisines, but all equally as wonderfully ricey, gooey and savoury. Ideal for a winter’s night. This dish has something of all of them about it. It’s closest to a risotto and uses Arborio rice for the base because it gives such a creamy-with-bite finish. But the mix of spicy sausage and prawns with chilli is definitely creole influenced and the chorizo and saffron give it a Spanish flavour as well. It probably fits in most comfortably with the New Orleans crucible of Spanish, African, French and Native American influenced cuisine. Continue reading