Planda go Pláta | Chipotle Squash & Risotto le Salsa Verde (Vegan🌿) | TG4

Scuais Chipotle ar Risotto Eorna - Chipotle Squash on Barley Risotto with Salsa Verde
Puimcín ruadhóite ar oinniún caramalaithe agus risotto eorna le salsa verde / Scuais rósta ar oinniún caramalaithe agus risotto eorna le salsa verde
Pan seared pumpkin on caramelised onion and barley risotto with salsa Verde
Do cheathrar
Serves 4
Don risotto
30ml ola olóige
Oinniún mór amháin slisnithe go mion
3 chlóbh gairleoige mhionaithe
3 dhuilleog labhróige
200ml fíon bán
350g eorna phéarlach
1200ml stoc glasraí
Spbh mustard Dijon
2 spbh peisteo veigeánach**
Gráinnín maith noitmig nó maicis
3 spbh carntha calóga giosta cothaitheach
Don phuimcín
½ phuimcín meánach
50ml ola olóige
Tsp calóga siopótlae
Spbh púdar cuimín
Tsp paiprice deataithe
Salann mar is maith leat
Tsp ola seasamain tóstáilte
For the risotto
30ml olive oil
One large onion finely sliced
3 cloves minced garlic
3 bay leaves
200ml white wine
350g pearl barley
1200ml veg stock
Tbsp dijon mustard
2 tbsp vegan pesto
Good pinch nutmeg or mace
3 heaped tbsp nutritional yeast flake
For the pumpkin
½ a medium squash
50ml olive oil
Tsp chipotle flakes
Tbsp cumin powder
Tsp smoked paprika
Salt to taste
Tsp toasted sesame oil
Salsa Verde
20g peirsile
5g dragan úr
5g miontas úr
1 scailliún
Clóbh gairleoige mionaithe
Spbh Dijon
30ml sú líomóide
Salann/agáibhe
40g caprais
50ml ola olóige
Salsa Verde
20g flat parsley
5g fresh tarragon
5g fresh mint
1 scallion
Minced clove garlic
Tbsp dijon
30ml lemon juice
Salt/agave
40g capers
50ml olive oil
Modh
Method
Don risotto, ar theas ard téigh beagán ola i sáspan, nuair atá sé ag lonrach cuir leis an oinniún agus measc ar feadh nóiméad nó dhó chun é a charamalú, cuir leis an labhróg agus an ghairleog agus ísligh an teas de bheagán.
Cuir isteach an fíon agus cócaráil ar feadh nóiméad nó dhó chun roinnt den alcól a chócaráil amach.
Cuir leis an eorna agus measc lena chlúdach.
Nuair a shúitear isteach an fíon atá fágtha cuir ¼ den stoc isteach agus ísligh an teas chuig teas meánach.
Fág chun an leacht a shú agus déan an próiseas sin arís, 3 uair eile.
Cuir beagán eile uisce leis ag an deireadh más gá, ba cheart go mbeadh an risotto deas scaoilte. Cuir na comhábhair eile don risotto leis agus blaistigh mar is maith leat
For the risotto; over a high flame heat a little oil in a saucepan, once shimmering add the onion and stir for a minute or two to caramelise, add the bay and garlic and lower the heat back slightly. Add the wine and cook for a minute or so to cook out some of the alcohol. Add the barley and stir to coat. Once the remaining wine has been absorbed add ¼ of the stock and lower the heat back to low medium. Leave to absorb and repeat this process, 3 more times. Add a little more water at the end if needed, you want a nice loose risotto. Add the remaining risotto ingredients and season to taste
Nuair atá an risotto ag cócaireacht téigh ar aghaidh chuig an scuais, rinseáil é agus gearr ina cheathrúna é ar a fhad agus bain amach na síolta.
Réamhthéigh an t-oigheann chuig 200 céim, líneáil tráidire bácála le párpháipéar, ullmhaigh an é, rollaigh sa mheascán ola agus spíosraí agus cuir salann leis agus bácáil ar feadh timpeall 20 nóiméad, á iompú uair amháin.
Nuair atá an scuais bog bain amach as an oigheann é agus croith an ola seasamain ar na píosaí ar fad, fág i leataobh.
While the risotto is cooking move on to the squash, rinse it quarter it lengthways scoop out the seeds. preheat oven to 200 degrees, line a baking tray with parchment, prepare it; roll in oil and spice and salt and bake for about 20 minutes turning once. When the squash is tender remove from the oven and shake the sesame oil over the wedges, leave aside
Don salsa, mionghearr na luibheanna, an ghairleog agus an scailliún agus cuir i mbabhla iad leis na comhábhair eile.
Le riar, cuir ceathrú den risotto i mbabhla riartha agus cuir píosa den phuimcín agus spúnóg deas den salsa Verde ar a bharr.
For the salsa; finely chop the herbs, garlic and scallion and tip them into a bowl with the other ingredients. To serve spoon a quarter of the risotto into a serving bowl and top with a wedge of pumpkin and a good dollop of salsa Verde