sharing recipes from one generation to the next
A wise cook once told me foods that share a growing season, are foods that make the best flavour matches, using tomatoes and basil as her example. With this in mind, autumn is the optimum time to team fresh corn off the cob with plump sweet red capsicums in a savoury risotto cake.
A great dish to prepare ahead and so versatile it can be served hot, cold or warm. It’s delicious served with quick roasted red pepper mayonnaise and a crisp leafy salad or a bowl of steamed greens.
A variation on my recipe for Spinach Risotto Cake, I find that kids love to eat this even if they dislike conventional risotto in a bowl.
1 large red capsicum
1 ½ cup Arborio rice
4 spring onions
100g feta cheese
¼ cup finely chopped parsley
2 tablespoons milk
2 teaspoons sea salt
Good grinding of black pepper
¼ cup pinenuts
25g feta cheese extra
Preheat the oven to 170C. Grease a 25cm round spring form pan and line it with baking paper.
Place the red pepper directly over the gas jet to char the skin. When it is completely black, put it into a container that has a lid, seal the container and allow the pepper to steam. This will loosen the skin and make it easy to remove. When it is cool enough to handle, remove all the skin, seeds and membranes. Roughly chop the pepper flesh. Set aside in a large mixing bowl.
Bring a large pot of water to the boil, add the cobs and corn and cook for 5 minutes. Remove the corn and refresh in cold water. Keep the corn cooking water boiling, then add the rice and boil for 10 minutes. Drain the rice, refresh under cold water then add to the rice to the bowl.
Cut the corn kernels from the cobs and add to the rice along with the remaining ingredients (except the garnish)
Tip into the cake tin and using the back of a spoon pack the rice tightly into the tin and smooth the top. Sprinkle with the pine nuts and the extra feta cheese.
Cover the tin with aluminium foil and bake for 30 minutes. Remove the foil then bake for a further 30 minutes or until firm to touch in the middle and lightly golden.
Rest for 10 minutes before removing the sides of the tin. Either serve warm or chill.