What are the main ingredients in DECADENT SAMP & BEAN RISOTTO?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Tinfoil, Paper Towel

What is the nutritional information of DECADENT SAMP & BEAN RISOTTO?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare DECADENT SAMP & BEAN RISOTTO?

UMNGQUSHO TIME!: Serve up a lavish bowl of samp and bean “risotto” and lay the caramelised baby onions on top, cut-side up. Garnish with dollops of goat’s cheese and some lemon zest to taste. Drizzle over the nutty burnt sage butter and finish off with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal! FULL OF BEANS!: When the samp is cooked, stir in the drained kidney and cannellini beans. Cook for a further 5-6 minutes until heated through, stirring occasionally. Add a naughty-sized knob of butter, the rinsed baby spinach, and the grated hard cheese. Stir until the spinach has wilted, remove from the heat on completion, and add some seasoning and a squeeze of lemon juice to taste. THICK, STICKY SAMP: Preheat the oven to 200°C. Boil a full kettle. Rinse the soaked samp well and place in a pot. (See Chef’s Tip for soaking instructions.) Pour in 1L of boiling water and stir through the stock. Place over a high heat and bring to the boil. Then, reduce the heat and simmer without a lid for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during the cooking process, add water in small increments to continue. On completion, the samp should be tender and a thick, porridge-like texture. CARAMELISED ONIONS: Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season to taste. Spread out evenly, turn cut-side down, and roast in the hot oven for 25-30 minutes until soft and caramelised. TOAST THE PINE NUTS: Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5. MAKE YOUR BURNT SAGE BUTTER: Return the pan to a medium heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the leaves are crispy and the butter has a nutty aroma, keeping a close eye on them. Remove the pan from the heat on completion.

What should be prepared from my kitchen to make DECADENT SAMP & BEAN RISOTTO?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Tinfoil, Paper Towel

DECADENT SAMP & BEAN RISOTTO

For this recipe, there’s a little prep to do in advance. But don’t panic! It’s as easy as can be! Soak the samp in cold water overnight or for a minimum of 3 hours before use. This speeds up the cooking process for your delectably creamy “risotto”.

DECADENT SAMP & BEAN RISOTTO

with burnt sage butter, goat’s cheese, pine nuts & oven-caramelised onions

Hands on Time: 20 - 30 minutes

Overall Time: 50 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Onions
Baby Spinach
Cannellini Beans
Fresh Sage
Goat's Cheese
Grated Italian-style Hard Cheese
Kidney Beans
Lemon
Pine Nuts
Samp
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Tinfoil
Paper Towel

Serves 1

THICK, STICKY SAMP
Preheat the oven to 200°C. Boil a full kettle. Rinse the soaked samp well and place in a pot. (See Chef’s Tip for soaking instructions.) Pour in 700ml of boiling water and stir through the stock. Place over a high heat and bring to the boil. Then, reduce the heat and simmer without a lid for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during the cooking process, add water in small increments to continue. On completion, the samp should be tender and a thick, porridge-like texture.
CARAMELISED ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season to taste. Spread out evenly, turn cut-side down, and roast in the hot oven for 25-30 minutes until soft and caramelised.
TOAST THE PINE NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the samp is cooked, stir in the drained kidney and cannellini beans. Cook for a further 4-5 minutes until heated through, stirring occasionally. Add a naughty-sized knob of butter, the rinsed baby spinach, and the grated hard cheese. Stir until the spinach has wilted, remove from the heat on completion, and add some seasoning and a squeeze of lemon juice to taste.
MAKE YOUR BURNT SAGE BUTTER
Return the pan to a medium heat with 20g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the leaves are crispy and the butter has a nutty aroma, keeping a close eye on them. Remove the pan from the heat on completion.
UMNGQUSHO TIME!
Serve up a lavish bowl of samp and bean “risotto” and lay the caramelised baby onions on top, cut-side up. Garnish with dollops of goat’s cheese and some lemon zest to taste. Drizzle over the nutty burnt sage butter and finish off with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!

Samp - 100ml
Vegetable Stock - 10ml
Baby Onions - 2
Pine Nuts - 10g
Cannellini Beans - 60g
Kidney Beans - 60g
Baby Spinach - 40g
Grated Italian-Style Hard Cheese - 20ml
Lemon - 1
Fresh Sage - 4g
Goat's Cheese - 25g

Download the Recipe

Serves 2

THICK, STICKY SAMP
Preheat the oven to 200°C. Boil a full kettle. Rinse the soaked samp well and place in a pot. (See Chef’s Tip for soaking instructions.) Pour in 1L of boiling water and stir through the stock. Place over a high heat and bring to the boil. Then, reduce the heat and simmer without a lid for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during the cooking process, add water in small increments to continue. On completion, the samp should be tender and a thick, porridge-like texture.
CARAMELISED ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season to taste. Spread out evenly, turn cut-side down, and roast in the hot oven for 25-30 minutes until soft and caramelised.
TOAST THE PINE NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the samp is cooked, stir in the drained kidney and cannellini beans. Cook for a further 5-6 minutes until heated through, stirring occasionally. Add a naughty-sized knob of butter, the rinsed baby spinach, and the grated hard cheese. Stir until the spinach has wilted, remove from the heat on completion, and add some seasoning and a squeeze of lemon juice to taste.
MAKE YOUR BURNT SAGE BUTTER
Return the pan to a medium heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the leaves are crispy and the butter has a nutty aroma, keeping a close eye on them. Remove the pan from the heat on completion.
UMNGQUSHO TIME!
Serve up a lavish bowl of samp and bean “risotto” and lay the caramelised baby onions on top, cut-side up. Garnish with dollops of goat’s cheese and some lemon zest to taste. Drizzle over the nutty burnt sage butter and finish off with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!

Samp - 200ml
Vegetable Stock - 20ml
Baby Onions - 4
Pine Nuts - 20g
Cannellini Beans - 120g
Kidney Beans - 120g
Baby Spinach - 80g
Grated Italian-Style Hard Cheese - 40ml
Lemon - 1
Fresh Sage - 8g
Goat's Cheese - 50g

Download the Recipe

Serves 3

THICK, STICKY SAMP
Preheat the oven to 200°C. Boil a full kettle. Rinse the soaked samp well and place in a pot. (See Chef’s Tip for soaking instructions.) Pour in 1L of boiling water and stir through the stock. Place over a high heat and bring to the boil. Then, reduce the heat and simmer without a lid for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during the cooking process, add water in small increments to continue. On completion, the samp should be tender and a thick, porridge-like texture.
CARAMELISED ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season to taste. Spread out evenly, turn cut-side down, and roast in the hot oven for 25-30 minutes until soft and caramelised.
TOAST THE PINE NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the samp is cooked, stir in the drained kidney and cannellini beans. Cook for a further 5-6 minutes until heated through, stirring occasionally. Add a naughty-sized knob of butter, the rinsed baby spinach, and the grated hard cheese. Stir until the spinach has wilted, remove from the heat on completion, and add some seasoning and a squeeze of lemon juice to taste.
MAKE YOUR BURNT SAGE BUTTER
Return the pan to a medium heat with 40g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 1-2 minutes until the leaves are crispy and the butter has a nutty aroma, keeping a close eye on them. Remove the pan from the heat on completion.
UMNGQUSHO TIME!
Serve up a lavish bowl of samp and bean “risotto” and lay the caramelised baby onions on top, cut-side up. Garnish with dollops of goat’s cheese and some lemon zest to taste. Drizzle over the nutty burnt sage butter and finish off with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!

Samp - 200ml
Vegetable Stock - 20ml
Baby Onions - 4
Pine Nuts - 20g
Cannellini Beans - 120g
Kidney Beans - 120g
Baby Spinach - 80g
Grated Italian-Style Hard Cheese - 40ml
Lemon - 1
Fresh Sage - 8g
Goat's Cheese - 50g

Download the Recipe

Serves 4

THICK, STICKY SAMP
Preheat the oven to 200°C. Boil a full kettle. Rinse the soaked samp well and place in a pot. (See Chef’s Tip for soaking instructions.) Pour in 1,5L of boiling water and stir through the stock. Place over a high heat and bring to the boil. Then, reduce the heat and simmer without a lid for 40-45 minutes until cooked, stirring occasionally. If it starts to dry out during the cooking process, add water in small increments to continue. On completion, the samp should be tender and a thick, porridge-like texture.
CARAMELISED ONIONS
Peel the baby onions and halve them lengthways. Don’t remove the tip that keeps the layers joined together. Place on a tinfoil-lined roasting tray, coat in oil, and season to taste. Spread out evenly, turn cut-side down, and roast in the hot oven for 30-35 minutes until soft and caramelised.
TOAST THE PINE NUTS
Place the pine nuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Keep a close eye on them; they burn easily! Remove from the pan on completion and set aside for serving. Set the pan aside for step 5.
FULL OF BEANS!
When the samp is cooked, stir in the drained kidney and cannellini beans. Cook for a further 7-8 minutes until heated through, stirring occasionally. Add a naughty-sized knob of butter, the rinsed baby spinach, and the grated hard cheese. Stir until the spinach has wilted, remove from the heat on completion, and add some seasoning and a squeeze of lemon juice to taste.
MAKE YOUR BURNT SAGE BUTTER
Return the pan to a medium heat with 80g of butter. Once foaming, add the rinsed sage leaves and spread out in a single layer. Fry for 2-3 minutes until the leaves are crispy and the butter has a nutty aroma, keeping a close eye on them. Remove the pan from the heat on completion.
UMNGQUSHO TIME!
Serve up a lavish bowl of samp and bean “risotto” and lay the caramelised baby onions on top, cut-side up. Garnish with dollops of goat’s cheese and some lemon zest to taste. Drizzle over the nutty burnt sage butter and finish off with a sprinkling of toasted pine nuts. Nikonwabele ukutya kwenu! Have a nice meal!