eCook Meal
DECADENT SAMP & BEAN RISOTTO
with burnt sage butter, goat’s cheese, pine nuts & oven-caramelised onions
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”.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R286.24
for 4 servings · R71.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Sage needs 15 gRosemary and Sage Grind 60 g 60 g at R50.99 · 25% of packR12.75
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Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Samp needs 400 mlSamp 1 kg R21.99 · whole pack (size can't be divided)R21.99
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Cannellini Beans needs 240 gCannellini Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Pine Nuts needs 40 gRaw Pine Nuts 100 g 100 g at R144.99 · 40% of packR58.00
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Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Baby Onions needs 8Peeled Baby Onions 500 g R19.99 · whole pack (size can't be divided)R19.99
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Baby Spinach needs 160 gBaby Spinach 400 g 400 g at R49.99 · 40% of packR20.00
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Goat's Cheese needs 100 gDe Triomphe Goats Cheese Log 180 g 180 g at R99.99 · 56% of packR55.55
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Grated Italian-Style Hard Cheese needs 80 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
Shopping
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Frequently Asked Questions
What is the preparation time for DECADENT SAMP & BEAN RISOTTO?
The preparation time for DECADENT SAMP & BEAN RISOTTO with burnt sage butter, goat’s cheese, pine nuts & oven-caramelised onions is between 20 and 30 minutes.
What is the total time required to make DECADENT SAMP & BEAN RISOTTO with burnt sage butter, goat’s cheese, pine nuts & oven-caramelised onions?
The total time required to make DECADENT SAMP & BEAN RISOTTO with burnt sage butter, goat’s cheese, pine nuts & oven-caramelised onions is between 50 and 60 minutes.
How many servings does DECADENT SAMP & BEAN RISOTTO provide?
4 servings
What are the main ingredients in DECADENT SAMP & BEAN RISOTTO?
Baby Onion, Baby Spinach, Cannellini Beans, Fresh Sage, Goat's Cheese, Grated Italian-style Hard Cheese, Kidney Beans, Lemon, Pine Nuts, Samp, Vegetable Stock
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make DECADENT SAMP & BEAN RISOTTO?
Baby Onion, Baby Spinach, Cannellini Beans, Fresh Sage, Goat's Cheese, Grated Italian-style Hard Cheese, Kidney Beans, Lemon, Pine Nuts, Samp, Vegetable Stock
How many calories does DECADENT SAMP & BEAN RISOTTO have?
calories
How much fat content does DECADENT SAMP & BEAN RISOTTO have?
grams