Zucchini Risotto with Gremolata Fish

500g zucchini, unpeeled, chopped into 3cm cubes Olive oil 2 tspns garam masala 1 brown onion, finely sliced 2 garlic cloves, crushed 2 cups risotto rice 1 litre chicken/fish stock

600g fish fillets   Gremolata 1/3 cup finely chopped parsley Olive oil Grated rind 1 lemon 2 cloves garlic, crushed

 

Fry zucchini pieces in hot oil until cooked but still firm. Stir in garam masala and fry a little longer. (I also added some fennel seeds and cumin seeds)

Heat stock and keep hot.

Heat olive oil in a pan and cook onion gently until soft. Add garlic and rice and stir to coat.

Add 1 cup at a time of the stock to the rice and stir, on gentle heat, until absorbed before adding more. This will take a good 30 minutes or more. Do not rush it…. Have a glass of wine while you relax and enjoy the process.

Meanwhile combine the gremolata ingredients and press onto the fish fillets. Cook the fish in a pan. Flake gently.

Gently mix the zucchini and the fish through the risotto and serve with lemon wedges.

Absolutely delicious!

Fruit Sponge Slice, GF

Crop Swap 6, Feb. 10th 2018
This is an old recipe so is still in ounces but the cups are metric!


Oven 180C


For a baking dish size cake:


Cream.....6ozs butter and 1.5 cups sugar


Add....3 eggs
          vanilla
          3/4 cup milk
Sift....1.5 cups brown rice flour
          1 cup quinoa flour
          1.5 Tbls cornflour
          5 tspns baking powder (= 2 tspns / cup flour, which is standard to make SR flour)


Mix all together until smooth and creamy. Add a dash more milk if necessary.


Grease a baking dish well and spread the batter to cover the base.


Cover with a single layer of fruit. I used greengage plums but it can be anything.


Bake 40 minutes. Leave to rest half an hour or so before turning out. Dust top with icing sugar before cutting.