Tuesday, 17 June 2014

More Time To Write, Paint, And Cook... Because Of Reasons

I've been meaning to tell you all about my change of circumstances this year.

Back in April, our company dissolved the department in which I was working. They gave us options: other positions elsewhere or a departure package.

I thought about this, and decided to use the opportunity to make a serious go at this writing thing. While revising my latest novel, I've been going nuts cleaning and organizing my neglected home, and also indulging in one of my other loves: cooking!

My friends at Musa Publishing prompted me to submit a recipe for their blog, so I sent them this recipe for shrimp, chicken and salmon risotto. I made this recipe up on the fly, but wrote it down right afterward, because it ended up delicious!

Shrimp, Chicken & Salmon Risotto

1 cup chicken stock
1 boneless chicken breast
2 tbsp. olive oil
1 tbsp. tomato paste
1 tbsp. chopped garlic
1 tsp. smoked paprika
250 g sliced mushrooms (8.8 ozs)
1 tbsp. butter
½ cup Arborio rice
A few threads saffron (optional)
1 cup frozen peas
1 cup raw peeled shrimp, medium to large size
1 boneless salmon filet
1 cup white wine
1 tbsp. cream cheese
salt & pepper to taste

Heat chicken stock in a small saucepan. Keep warm until needed.

Cut chicken into bite size pieces and sauté in olive oil. Stir in tomato paste and garlic while sautéing. Sprinkle with paprika and stir well.

Add mushrooms and butter. Sauté until mushrooms are tender.

Stir in rice, saffron, and chicken stock. Cover and simmer for about 15 minutes. Check for sticking and stir if necessary.

Carefully drop in peas, shrimp, and salmon. Cook over medium-low heat until sauce has thickened. Be sure to stir occasionally. Drizzle white wine in every few minutes until you’ve added ¼ cup. The same method as if you were making risotto.

Blend in cream cheese and the rest of wine. Cover and simmer until the shrimp is pink and the salmon is flaky.

Season to taste with salt and pepper.

Serves 4

Hope some of you try this! For dessert, try The Toast Bitches with strawberry jam.

Now, off to finish that watercolour painting I've been neglecting. Oh, and of course, WRITING.

Wish me luck.