Spiced prawn & haddock risotto
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 400 | g | Smoked haddock |
| 150 | g | Shellfish, prawns cooked |
| 600 | g | KNORR USA Long Grain Rice |
| 150 | g | Frozen peas |
| 200 | g | Peppercorns, green in brine |
| 350 | g | Button mushrooms |
| 280 | g | Onions |
| 50 | g | FLORA Original 1kg |
| 350 | ml | KNORR PATAK'S Korma Light Ready to Use Sauce |
| 1.2 | l | KNORR Paste Bouillon Clear Fish |
Preparation
Advance Preparation:
Warm the service plates. Pre heat an oven to 180ºC (350ºF) gas 4. Prepare the vegetables.
1. Place Flora in a saucepan, bring to a medium heat and add haddock, prawns, onion, peas and mushrooms. Cook gently until soft for about 10 minutes. Add rice and stir until well coated, cooking for approximately 1 minute.
2. Make up the bouillon by whisking in 25g paste to 1 litre of boiling water. Decant the KORMA sauce into a saucepan, bring to the simmer, keep hot.
3. Add the bouillon, cover with a lid and cook gently until the rice has absorbed it, approximately 20- 25 minutes.
4. Once a soft creamy texture has been achieved, add the KNORR Light Korma sauce and mix in.
5. Serve centre of a hot plate.
Handy hint:
The fish can be substituted with other protein such as chicken.
Healthy Hint:
Keep added salt to a minimum. This helps to provide a healthy balanced dish.
CCPs
Always wash your hands after handling crustaceans.
Minimise hand contact with the chicken or other protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
