27 Nov Ross Market Stall
Ross market stall and shorter days
Here at field fayre we are getting ready for the shorter days and our new market stall at the Ross market on Thursdays we are looking forward to meeting new people and trying something different at the Ross market.
Ross has a great history of being a market town dating back to 1138 when it was granted permission to hold a market by king Stephen and we are really looking forward to being a part it.
We will have plenty of our fantastic organic products on offer and lots of samples to try like our new range of Chocolate and Love chocolate bars and gift boxes which make beautiful perfect charismas presents.
As it starts to get darker earlier we like to keep our spirits up by baking and making fantastic seasonal feasts. Thick healthy stews and soups as well as warming luxurious creamy squash and chilli risottos.
Here is one of my favourite risotto recipes.
1 Large organic Squash, you can use butternut but I prefer the Amoro squash which is available locally at this time of year
1 teaspoon organic mixed herbs
50g organic pumpkin seeds
Organic olive oil
1 large organic onion diced
2 cloves of organic garlic diced or mashed
2 organic chillies finely cut, we have the UK organic yellow flame chillies in stock at the moment which are perfect for this.
2 knobs of organic butter the netherend farm butter is fantastic and full of flavour
Organic salt and pepper
400g/ 14oz Organic Arborio Rice
A handful of Organic Parmesan style cheese freshly granted
1 litre of organic vegetable stock
2 glasses of organic white wine
Pre-heat the oven to 200c/400f/ gas mark 6
Cut the squash into wedges place in a roasting tray along with the mixed herbs and the pumpkin seeds
Drizzle with olive oil and season with the salt and pepper
Roast for 30-45 mins or until golden brown
Once the squash has cooled down a bit you should be able to easily scrape the flesh away from the skin
Discard the skin but make sure you keep the oil and the pumpkin seeds
Mash the soft flesh and keep to one side
Heat the oil and butter in a deep pan and gentle fry the onion, garlic and chillies until golden brown
Add the Arborio rice and stir until coated in the oil and butter
Add the wine and cook until it has been soaked up by the rice
Pour over 1 ladle of stock shimmer and cook the rice adding more stock as required stirring continually
After 15-20 mins the rice should be soft but still have some bite to it, the risotto should be creamy but not too thick add more stock if it is too thick
Keep stirring all the time it will be worth it in the end
Stir in the squash and the parmesan before removing from the heat, adding more stock if it is very thick
Taste and season
Serve in warm bowls and sprinkle with the roasted pumpkin seeds