Peter Osborne says:

"I know that we will soon be into the autumn, but I am hoping that the good weather stays with us for a few more weeks even though the nights are drawing in all too quickly!!

This month's recipes are a mixture of new ideas and old favourites - I hope you find time to try at least one off them, you will enjoy, I promise

If you have any cooking questions please email to me at thebigchef@btopenworld.com and I will answer them for you and perhaps we can put some of the most interesting ones on the site.

Happy Cooking!"

Super Simple Salmon

• 200g cold cooked salmon
• 50g smoked salmon
• 100g full fat soft cheese - Philadelphia is ideal
• 50g double cream
• 1 tablespoon roughly chopped flat leaf parsley
• 1 tablespoon roughly chopped fresh tarragon
• Juice of a lemon and two slices for decoration
• Salt and Freshly ground pepper

Poach the salmon in some fish stock with a little white wine added to it, until cooked. Remove and allow cooling. To save time you can always buy ready cooked!

Remove any skin from the salmon, and break it into smaller pieces - removing any bones. Roughly chop the smoked salmon. Put all of the ingredients into a food processor and blitz gently until all is combined but try not to over process as you don’t want the texture to be too smooth...

Check seasoning, divide the mixture between two ramekins or small glasses, cover and chill. Remove from fridge just before serving, twist a slice of lemon on top of each and serve with hot toast or chunky whole grain bread.

Note: When chilling or freezing a dish you should always slightly over season with salt and pepper as the cooling process dulls the effects of the seasoning!!

Serves 2

Pancetta Risotto

• 2 tbsp extra virgin olive oil
• 75g butter
• 1 large/2 small shallots, peeled and very finely chopped
• 200g smoked pancetta/bacon, cubed
• 300g Arborio risotto rice
• I teaspoon tomato puree (sun dried if possible)
• 1-1.25 litres of hot chicken or vegetable stock (cubes are ok)
• 2 tbsp freshly grated parmesan
• fresh basil
  

Warm the oil with 50g of the butter in a saucepan. Add the shallot and cook until it is softened and translucent.
Add the pancetta and cook until it takes on some colour, then add the rice, letting it toast a little in the pan.

Now, slowly stir in the hot stock, adding it a ladle at a time and waiting until each ladle is almost absorbed before adding another, mixing all the while. This should take around 18 to 20 minutes to cook, but don't rush it as it will take this long to get a nice, creamy risotto.

About half way through cooking add the tomato puree and stir in. When the rice is cooked to your liking (the Italians like a little but of bite left in their rice, but it's up to you) add the parmesan and stir until it melts, then stir in the remaining butter and a few roughly torn basil leaves.

Season with black pepper (the pancetta and stock will probably have contributed enough salt). Serve with a fresh basil leaf on top and a little drizzle of your finest olive oil.

Serves 2 as a main or 3-4 as a starter

Bacon, Leek and Crab Cawl with Caerphilly Rarebit

• 200g Back Bacon, chopped
• 60g unsalted butter
• 0.5 head celeriac, cut into bite-sized pieces
• 1 large leek
• 1 tsp thyme leaves
• 1 pinch ground mace
• 1 pinch salt and fresh ground black pepper
• 2 slices brown bread, thickly sliced, preferably wholemeal
• 80g Caerphilly cheese, roughly grated
• 60ml dark ale, ideally Welsh
• 0.5 tsp Mustard, strong flavoured
• 1 pinch cayenne
• 600ml fish stock
• 50ml double cream
• 200g fresh crab meat
• 1 tbsp flat-leafed parsley, roughly chopped
  

Place the bacon, butter and celeriac in a heavy-based saucepan over a low heat. Slice the leek in half lengthways, keeping it together by the root end. Slice in half again, keeping it together at the root end.

Starting at the green end, chop the leek all the way along into thin shreds, discarding the root afterward. Wash the chopped leek well and add to the pan, along with the thyme, mace, salt and freshly ground pepper. Stir well to coat evenly, cover and cook over medium heat for 6 minutes, stirring now and then.

Toast the bread on both sides and reserve, keeping warm.

Meanwhile, in a bowl, mix together the Caerphilly, ale, mustard, cayenne and season with salt and freshly ground pepper (more pepper than salt). Spread the Caerphilly mixture evenly over the toasted bread and grill for 4 minutes.

Increase the heat of the leek mixture and pour in the fish stock and cream. Bring to the boil and simmer for 2 minutes. Stir in the crabmeat and parsley. Take off the heat immediately and adjust the seasoning if necessary. Add a splash of water or cream if it is not the consistency of a stew.

Once the rarebit is golden brown on top, slice each serving in half and serve it at once with the bacon, leek and crab cawl.

Serves 4

My favourite apple crumble

• 1 kg stewed apples
• 50 g soft butter
• 50 g flour
• 5 soupspoons sugar
• Zest of half an orange
• 2 pinches of cinnamon
• 1 pinch of nutmeg
  

Preheat oven to 200/400/gas 6

Mix the cinnamon, flour, nutmeg, butter and sugar in order to almost resemble breadcrumbs.

In an ovenproof dish, pour the stewed apples mixed with the orange zest, and cover with the crumble mixture.

Cook for about 20 minutes.

You can e-mail your questions or suggestions to Peter at: peter@thebigchef.com

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