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Walnut & stilton orzotto with roasted squash & Port sauce

Ingredients

  1. Step 1 100g walnut halves
  2. Step 2 500ml vegetable stock
  3. Step 3 1 tsp sunflower oil
  4. Step 4 25g unsalted butter , plus a knob extra
  5. Step 5 1½ banana shallots , finely chopped
  6. Step 6 1 garlic clove , finely chopped
  7. Step 7 100g pearl barley
  8. Step 8 125ml champagne
  9. Step 9 85g stilton or vegetarian alternative, cubed, plus extra to serve
  10. Step 10 ½ banana shallot , finely chopped
  11. Step 11 1 tbsp sunflower oil
  12. Step 12 4 juniper berries , lightly crushed
  13. Step 13 5cm cinnamon stick , broken in half
  14. Step 14 2 star anise
  15. Step 15 5 cloves
  16. Step 16 1 black or green cardamom pod
  17. Step 17 pinch grated nutmeg
  18. Step 18 200ml vegetable stock
  19. Step 19 300ml tawny port
  20. Step 20 1 tbsp redcurrant jelly
  21. Step 21 25g unsalted butter
  22. Step 22 25g butter
  23. Step 23 1 small butternut squash , peeled, deseeded and cut into 1cm dice
  24. Step 24 25g walnut halves
  25. Step 25 pinch ground cinnamon
  26. Step 26 1 tsp light muscovado sugar
  27. Step 27 small watercress leaves, to serve
Walnut & stilton orzotto with roasted squash & Port sauce
Calories: 511 Carbohydrate: 33 g Protein: 10 g Fat: 34 g
Cook time: 160 minutes Prep time: 40 minutes Total time: 200 minutes Servings: 6

TAGS

Dinner Starter Italian Butternut squash champagne Cinnamon stick Cinnamon stick Dinner party Good Food Juniper berry Juniper berry Keen cook MasterChef Orzotto Pearl barley Port Posh starter Risotto Squash Star anise Stilton Vegetarian Walnut Walnut half Walnut half

Directions

  1. Step 1 Soak the 100g walnuts in water overnight. Strain through a sieve, put in a pan and cover with 300ml water. Bring to the boil, then simmer for 15 mins. Strain again, return to the pan with the stock and bring to the boil. Pour into a blender, blend on medium for 5 mins, then strain back into the pan. Set aside until step 4.
  2. Step 2 Make the sauce: soften the shallot in the oil over a gentle heat for 10 mins. Stir in the spices and stock, increase the heat and reduce by three-quarters. Pour in the Port and gently simmer for 20 mins. Strain into a clean pan and reduce over a high heat until thickened, about 10 mins. Set aside. Heat oven to 200C/180C fan/gas 6.
  3. Step 3 For the squash, heat the butter in an ovenproof pan. Fry the squash for 3-4 mins, then stir in the walnuts with the cinnamon, sugar and a pinch of salt. Roast for 15-20 mins or until tender. Keep warm.
  4. Step 4 Meanwhile, make the orzotto. Warm the walnut stock. Heat the oil and 25g butter in a large, deep pan, add the shallots and soften for 10 mins, but don't colour. Stir in the garlic and cook 3-4 mins more. Remove from the pan, set aside, then wipe the pan clean. Increase the heat, tip in the barley and toast for 2-3 mins, keeping it moving so it doesn't burn. Quickly stir the shallots and garlic back into the pan with the barley, then pour in the Champagne. Stir well and add a ladleful of warm walnut stock. Lower the heat a little and keep adding stock when the orzotto looks 'thirsty', stirring occasionally to prevent it from sticking to the pan. (You'll need about 500ml stock in total. Make up the amount with vegetable stock if necessary.) Cook until the barley is tender - 35-40 mins (you have a lot more grace with this than with rice, as it retains its bite for longer).
  5. Step 5 When cooked, add another half ladle of stock (to stop the orzotto from thickening as it cools), then stir in the stilton and a knob of butter. Stir and season, remembering stilton can be very salty.
  6. Step 6 To serve, reheat the sauce, adding a little more Port if it is too thick, then stir in the redcurrant jelly until dissolved and finish with the butter. Spoon some sauce over each plate and top with a few spoonfuls of orzotto. Garnish with the roasted squash and walnut halves, a few small pieces of stilton and leaves.