These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Serves 4 Ingredients ·2 shallots finely chopped ·2 tb olive oil ·200gr aquarello risotto rice ·100 ml dry white wine ·750 ml hot vegetable stock ·1 small cauliflower, cut into florets ·1 tsp mild curry powder ·3tb double cream ·100 ml full fat milk ·50gr soaked raisins ·40 gr unsalted butter, chilled ·Little cocoa powder ·Salt, freshly ground pepper Liquorice Jus ·150 ml reduced brown vegetable stock ·75 ml Madeira ·2 star anis pods ·2 tb liquorice compound
Method 1. Place the cauliflower in a pan with the milk and cream and bring to the boil 2. Cook until tender tehn remove half of them to one side and leave the rest to cook on further until very soft 3. When cauliflower is almost puree season with salt, pepper and curry and blitz in a blender to a smooth puree, place to one side 4. Heat the olive oil in a heavy based pan, and shallot and cook for 1 min. add the rice and coat the grains in the oil. Pour over the white wine and boil for 1 min. Add the vegetable stock a little at a time until all the stock has been used and the rice cooked al dente 5. Add the cauliflower cream to the rice, the cooked florets, raisins, and beat in the chilled butter 6. For the liquorice sauce place all the ingredients in a pan and cook for 4-5 min then strain 7. Spoon the risotto until four serving plates or bowels spoon over the liquorice jus, and lightly dust the plate with the cocoa powder and serve