Twice in one weekend, eh? Who would have thought?
Well, I wasn’t planning on it but then I found these:
Morrisons’ “Ghost Peppers” – Not the Bhut Jolokia we all know by that name but some pointy, white bells, intended to make cute little halloween ghosties with. Meant for stuffing.
Now, I might not normally be a fan of bell peppers, given how I tend to wake up the next day still tasting all the worst bits of them, but oranges and whites don’t have that effect on me. And the pointy ones are always a little nicer, anyway.
So I figured that I’d give them a go.
Hey guys, it’s recipe week again and, while I’ve never been one for keeping different cultures of food separate if the work together, this summer sizzler’s a real melting pot of influences.
The original dish on which this month’s creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show’s manga.
But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.
The original did, after all, lose its battle in the anime for being too light and unsatisfying.
So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.