Assorted Mushroom Risotto

Ingredients:
White Mushrooms 1 Pack
Brown Mushrooms 1 Pack
Shitake Mushroom 1/2 Pack
Bacon 4 slice
Chicken Broth 1 Can
Onion 1
Garlic 3 Cloves
Baby Carrots 10
Risotto Rice 2 Cup
White Wine 1 Cup
Dill 1/4 cup
Salt, Pepper, Paprika to taste

1. Finely chop onion, garlic, baby carrots, dill and bacon. Remove mushroom stems and slice them.
2. Add some butter and some oil to the frying pan, sautee the onion and carrots for a few minutes.
3. In a seperate pot, boil chicken broth and mushroom stems.
4. Add minced garlic and fry.
5. Add bacon and fry.
6. Add risotto rice, stir fried it until it's trunslucent
7. Add white wine, stir well until it's well absorbed.
8. Reduce to medium heat, add one ladle of broth.
9. When the broth is absorbed, add another ladle of broth.
10. Repeat process until the risotto rice is tender in the middle. (usulaly takes 30 min or more)
11. Add the sliced mushroom and some garlic butter, a ladle of broth.
12. When mushroom are cook through, add the chopped dill and stir well.
13. Add salt, pepper and paprika to taste.

自創的recipe，所有材料也是家中吃剩的，沒想到出來的效果不俗，可惜家中沒有芝士及忌廉，否則味道應更佳。

Chicken with Fruit Stuffing

Rub chicken with salt and stuff with chopped fruits, bake for approximately 1 hour or until fully cooked.

Tips: citrus fruit will help to make the meat tender, lychee will give the chicken a very refreshing aroma.

Seafood Stew

Ingredients:

* 1 x fennel bulb, green tops and core removed, white part chopped
* 2 x onions, chopped
* 4 x garlic cloves, sliced
* 3 tbsp of olive oil
* 1 1/2 cups of Riesling or other white wine
* 2 cups of diced ripe tomatoes or canned tomatoes
* 2 tbsp of fennel seeds
* 1/2 tsp of hot pepper flakes
* 2 pinches of saffron threads
* 3 x bay leaves
* 4 cups of fish or chicken stock
* salt and pepper
* zest of 1 orange
* 24 oz of any assorted fish scraps: lobster, salmon, halibut, haddock, cut into large chunks


Directions:
1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful.
2.Pour in the wine and simmer for 15 minutes.
3. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock. Season with salt and pepper and let simmer for twenty to thirty minutes. This is just long enough for all the flavours to blend together.
4. Add the orange zest and fish to the simmering soup and stir gently.
5. Let simmer for 5 minutes and serve immediately. I like to serve it with anchovy toast.

從Food Channel 節目Chef at Large的Michael Smith那裡看到這個Fish Stew後，覺得挺容易，因此試試看。但我沒有他那麼豪華，看見超市那種魚減價便買那種，還加入了冰鮮魷魚，因此我這個其實是Seafood Stew。

出來的效果相當不錯，尤其魚伯火伯兩位老士嘉堡更是吃得津津有味，無他，這樣鮮甜多汁的菜式最適合供他們兩位伴飯。

可惜當時只顧着吃，忘了拍一張較好的照片。