This month's guest chef was Daniel Wilson (read Huxtable & Huxtaburger), showcasing seasonal ingredients apple, beetroot and sage via cooking demonstrations.
I also got a chance to chat to Daniel about all things food, from his culinary background in New Zealand - he started as kitchen hand as a 16 yo - to his experience work with the Daniel Bouloud at his eponymous NY restaurant.
|Chef Daniel Wilson|
Daniel's love for food is clear. It was his main drive for joining the industry years ago and he tells me seeing patrons at this restaurants remains his main motivation to stay in the business.
It sounds like this love of food has been passed on to the next generation. Daniel mentioned although his kids love a classic 'spag bol', his 6 yo's favourite food is oysters and his 8 yo's is fois gras!
Daniel is always looking for new, fresh ingredients for the dishes he creates and he loves visiting fresh food markets when he travels.
Today, Daniel dished out and amazing (and pretty simple to make) risotto of beetroot, sage & parmesan.
BEETROOT, SAGE AND PARMESAN RISOTTO
3 large beetroots, peeled and quartered
1 bunch baby beetroot
50ml olive oil
1 onion, finely diced
2 cloves of garlic, minced
350g arborio rice
200ml chicken stock
salt and pepper to taste
16 sage leaves, finely diced
1. Juice beetroot in a vegetable juicer
2. Cook baby beetroots in acidulated water until tender. Cool, peel, and quarter
3. In a medium sized saucepan, heat olive oil over medium heat then add onion and garlic. Saute without covering until translucid.
4. add 250ml of beetroot juice and simmer. Stir occasionally to prevent rice sticking to the bottom. When juice is nearly absorbed, add another 250ml of beetroot juice and continue to cook until it is almost absorbed and rice is tender. If you need more liquid, use vegetable stock.
5. Add sage, baby beetroot and butter, stir to combine. Check seasoning, then place into large, bowl. Finely grate parmesan over the top and enjoy!