LEMON PRAWN RISOTTO

 

INGREDIENTS

3 tbsp Yorkshire Drizzle Lemon Oil

1 litre Fish Stock

400g Raw Prawns in their shells

3 Shallots

1 glass dry White Wine

300g Arborrio rice

150g frozen Petit Pois 

 

METHOD

Heat 1 tbsp of the lemon oil in a pan and sauté the prawns (leave a few for whole to garnish if desired) until they change colour. 

 

Add the stock and bring to the boil then gently simmer for 5 minutes.

 

In a separate pan add the remaining oil and gently sauté the shallots for 5 minutes, then add the wine and simmer for 5 more minutes.

 

Add the warmed fish stock a ladle at a time, stirring each time until all the stock has been added. Now add the Arborrio rice.

 

The rice, when cooked, will be creamy and slightly soupy. Add the peas and the whole prawns and continue to simmer until the prawns change colour. 

 

Serve immediately with some freshly ground black pepper.

LEMON MUFFINS

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suitable for vegetarians

 

INGREDIENTS

2 beaten Eggs

85g Caster Sugar

240ml Milk

100ml Yorkshire Drizzle Lemon Oil

300g Plain Flour

3tsp Baking Powder

¼ tsp Salt

 

METHOD

Preheat the oven to 200C/400F/Gas Mark 6. 

 

Mix together the eggs, sugar, milk and oil in a bowl. 

 

Sift the flour, baking powder and salt and add to bowl and stir in until mixed. 

 

Spoon into muffin cases and bake for 30-35 minutes

LEMON CHICKEN CASSEROLE

 

INGREDIENTS

2 tbsp Honey

3 tbsp Yorkshire Drizzle Lemon Oil

750g Boneless Chicken Thighs

1 Onion, chopped

4 Cloves of Garlic, crushed but left whole

200g wilted Spinach

500ml Chicken Stock

 

METHOD

Preheat the oven to 200C/400F/Gas Mark 6 

 

Add the oil to a pan and sauté the chicken, in batches, until golden brown. Set aside, keeping the chicken warm. 

 

Add the onion and garlic to the remaining oil in the pan and sauté gently for 50 minutes. 

 

Add the chicken to the pan together with the stock, bring to the boil and put in the oven for 30-35 minutes. 

 

Remove the chicken, onion and garlic mixture and keep warm. 

 

Add the honey to the cooking liquid and reduce until it has the consistency of a thin syrup. 

 

Place the cooked spinach in the centre of 4 plates, top with the chicken and onion mixture and pour the sauce over.