Master Chief Comp

Today me and my partner bray, worked on a recipe togeather. We decide for our main that we would do a bacon and pea rice risctto and for my dessert we decied on a choclate mosse and shortbears some of the shortbread have a choclate button on top and the others have jam in the middle.
I will put a  our recipe at the bottom of the blog post.

          

Recipe

Rice Risotto with bacon & peas

Ingredients

1 onion

• 2 tbsp olive oil
• knob of butter
• 6 pieces bacon, chopped
• 300g   rice
• 1l hot vegetable stock
• 100g frozen peas
• 50g  Broccoli
• Cheese grated 
• 1 tsp of Rosemary 
• 1 tsp Oregano
• 1 tsp Marjoram
• 1 tspcItalian parsley

Method

1. Add 300g risotto rice and 1l hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 minutes until the rice is almost tender.
2. Finely chop 1 onion. Heat 2 tbsp olive oil and a knob of butter in a pan, add the onions and fry until lightly browned (about 7 minutes).
3. Add 6 chopped up bacon and fry for a further 5 minutes, until it starts to crisp.
4. In the pot with the rice stir in 100g of frozen peas & brookle and add a little salt and pepper and cook for a further 3 minutes, until the peas are cooked. 
5. Finley cut up the rosemary and parsley then once you have finley cut up the rosemary and parsley add some into the finished dish and then add the rest on top.
6. Mix the Oregano and marjoram in a small container to put on top.
7. Serve sprinkled with freshly grated Cheese, Oregano, Marjoram and  freshly ground black pepper.

Serves 4-6

Recipe  2

Shortbread & chocolate Mousse

Ingredients

Shortbread

• 125g/4oz butter
• 55g/2oz caster sugar, plus extra to finish
• 180g/6oz plain flour
• ⅓ cup White chocolate buttons
• ⅓ cup of Jam

Method

• Heat the oven to 190C bake
• Beat the butter and sugar together until smooth.
• Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm / 1l/2cm  thick.
• Cut into rounds or fingers and put 1 or 2 chocolate buttons on each cookie.  Put a hole in the middle of some cookies for the jam,  place onto a baking tray. 
• Sprinkle with caster sugar and chill in the fridge for 20 minutes.
• Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
• Once cool add the jam into the hole with a syringe. 

Chocolate mousse

Ingredients

• (2 cups) heavy whipping cream, well chilled
• to 12 oz/ 1 ½ cups  bittersweet baking chocolate (60% to 70% cacao), broken into small pieces

Method

• In large bowl, beat whipping cream at medium speed until stiff peaks form.
• In a double boiler or in a bowl set over a saucepan, melt chocolate over simmering water. Pour melted chocolate into whipped cream; fold chocolate into cream (do not overmix; mixture can have a few streaks). Refrigerate at least 1 hour before serving