BANANA TARTIN & CREAMY RISOTTO WITH BACON AND JERUSALEM ARTICHOKES

For those of you who remember when I did the READY,STEADY, COOK at The Earthfair Market in Tokai a while back... OK quite a while back. Well I had so much fun and chef Ian and I won (YAY!) Here are the winning recipes so you can make the delicious food at home. I remember it being really delicious  and have made the Risotto several times since then - so you should really try it! I know the Banana Tartin isn't wheat free but you could always leave off the pastry.
 
These recipes are compliments of chef Ian Cawkwell - Thanks Ian.

RISOTTO

INGREDIENTS
100 grams risotto rice 

1 onion chopped 

2 cloves garlic chopped
1/2 pack streaky smoked bacon

20 grams sun dried tomatoes 

50 grams Jerusalem artichokes peeled and sliced 

500ml cream
250ml white wine (roughly a glass)
Stock (not sure exactly how much)

100 grams Parmisan cheese (we used pecora sheeps cheese)

METHOD

In a pan sweat off  the onion's, garlic and peeled Jerusalem artichoke.
Chop and add the bacon and continue till cooked. 

Add rice and white wine,keep adding stock until rice is cooked 

Add cream and sun dried tomatoes and reduce for 5 mins 

Now add the cheese 

Dish and serve with a crunchy salad

BANANA TARTIN

INGREDIENTS

50 grms melted butter 

100 grms sugar
3 Bananas
Brandy/Whiskey (optional)
1 Roll ready made Puff Pastry

METHOD

melt together until golden brown add small tot of brandy/whiskey ect 

add 3 sliced bananas 

cover with puff pastry and bake in a preheated oven of 180 degrees celcius for about ten minutes

Turn out and slice
Serve topped with a scoop of vanilla ice cream