Mainland Parmesan Broth
- 1 halved head of garlic
- 1 onion, rough dice
- Olive oil, enough to sauté garlic and onion
- 10 sprigs thyme
- 10 sprigs parsley stalks
- 1 bay leaf
- 2es black peppercorns
- 250g dry white wine
- 500g Mainland Parmesan, rough diced
- 2L vegetable stock
- Sautee garlic and onion in some olive oil, along with a handful of thyme, a few sprigs of parsley, a bay leaf, and black peppercorns.
- Once the garlic is sweated down, Add white wine and simmer, scraping the pot to get the brown bits loosened up, until reduced by half.
- Add Parmesan and vegetable stock.
- Simmer until it has reduced by half, about 2 hours. (stirring intermittently —the rinds will stick to the bottom of the pot if you are not careful)
- Strain and serve or cool for later.
Orzo & spinach risotto
- 2 cups vegetable stock
- 250ml Anchor Blue Top Milk
- 250ml Orzo pasta
- 250g Parmesan cheese, grated on microplane
- 120g baby spinach, roughly chopped
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- Combine the vegetable stock and milk in a medium saucepan and bring to a boil.
- Add the orzo and cook for 8-10 minutes, stirring occasionally.
- Reduce the heat to medium-low and add the Parmesan and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
- Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat.
Charred leek fondue
- 2ea leeks
- 3ea egg yolks
- 100g Mainland unsalted butter large egg
- 100ml Anchor Fresh Cream
- Flakey sea salt and fresh cracked pepper to taste
- Place a heavy-based medium-sized saucepan on a medium heat, add butter and finely sliced leek
- Turn up the heat to high until the leek slices are slightly charred on the edges
- Add cream and turn down the heat to medium
- Reduce cream by half
- Remove from the heat and add egg yolks
- Season to taste and cool immediately
- To serve: quenelle at room temperature and use to garnish