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 

READY STEADY COOK - Market Style

On Saturday 2nd July I had the opportunity of being part of a Cape Town Version of READY STEADY COOK! No there was no Ainsley Harriot but there was chef Ian Cawkwell and Chef Stefan Wessels as well as Sam Linsell from Drizzle & Dip.

To say that I don't like crowds and people staring at me is an understatement!!! I hate that feeling when you realise the whole room is looking at you and everyone has stopped what they are doing to hear or see what you are doing... say EMBARRASSING! but I must say the market kept its buzz in the background as some people watched and others shopped... and it was FUN! Yes I said fun... this coming from hermit crab me who wanted to climb under the table just minutes before it all started. Thanks to my team member and chef - Ian Cawkwell. We won! ;) YAY!

Sam and Stefan made a fish biltong salad for starters and a Kudo/gembok (or some other wild and exotic mince) into a spaghetti bolognese for their mains. The point of the exercise was to use ingredients from the market that people don't always tend to buy = unusual.

On our team Ian and myself- our dishes were Jerusalem artichoke, bacon and pecora(sheep cheese) risotto. And we got to do a dessert instead of a starter - a banana and almond Tartan. All this = Delicious :)
I really enjoyed working with Ian as he was very thorough and made sure I learnt while we cooked. It was a very enjoyable experience - even if having a microphone in your face every now and then with an MC asking you questions is a weird way to cook! I still had a blast.



Thanks to Jackie from Earth Fair Market organized this event and who has a very cool vision for the market and wants to try new and fun things .... and Fun is what I had!

This Saturday 16th July is the Earth Fair Markets 2nd birthday! Im sure it will be fun.