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A Gift From The Fairy Hobmother & Real Chips Recipe

Recipe

The Fairy Hobmother & Real Chips Recipe


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Cook Time:

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A while ago, I visited one of my favourite food blogs authored by Mary Moh, a fellow Malaysian – Keep Learning Keep Smiling. I read a post that Mary got a gift from the Fairy Hobmother. So, I left a comment, hoping that the Fairy Hobmother will visit me one day to realise my dream.

One day, the Fairy Hobmother knocked on my mailbox and because I left a comment on Mary’s blog, on her post about the Fairy Hobmother. So, the Fairy Hobmother wanted to offer me a gift too! I was so excited! The Fairy Hobmother is someone from the Appliances Online, an online store that sells cookers and other appliances. He does blog hopping from time to time and give out amazing gifts!

I was given an Amazon voucher and decided to get myself an ActiFry! I have always wanted to get ActiFry and thanks to the Fairy Hobmother, my dream has come true! I really love my ActiFry that I used it to make some chips to go with my pepper steak! The chips were amazingly crispy, and practically without oil as only 1 tablespoon of olive oil was used! It was the real taste of potatoes rather than oil! I am really impressed!

If you would like a chance to receive an unexpected gift and you are from the UK, leave a comment below, you will stand the chance of being visited by the Fairy Hobmother! You may be the next lucky one to receive something nice too!


The Fairy Hobmother & Real Chips Recipe

Prep Time:

Cook Time:

Yield:

Ingredients:

For the The Fairy Hobmother & Real Chips Recipe:

•850g cherry tomatoes
•1/2 small fennel, sliced
•1 garlic clove, finely sliced
•1/4 celery stick, chopped
•1/4 shallot, finely sliced
•1 sprig fresh basil
•1 sprig fresh thyme
•2 -3 drops Tabasco sauce
•1/2 tbsp Worcestershire sauce

Method:

1.

To make the tomato essence, place all of the ingredients into a bowl and mix together.Place the mixture, in batches, into a food processor and pulse five times for 1-2 seconds each time. Transfer the purée into a large bowl and repeat until all of the vegetables have been puréed.

2.

Cover the bowl with cling film and chill in the fridge for six hours. Line a clean bowl with a large piece of muslin and spoon in the tomato mixture. Draw the corners of the muslin cloth together and tie up tightly. String the muslin ‘bag’ up above the bowl to catch the strained juices. Leave to strain overnight. (Do not be tempted to squeeze the muslin.) Once strained, cover and refrigerate until needed.

3.

Preheat the oven to 200C/400F. To make the risotto, heat a pan over a medium heat, add the olive oil and gently fry the onion for 3-4 minutes, or until tender. Add the garlic and fry for a further minute. Add the rice, stirring well to coat in the olive oil. Fry for 1-2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper.

4.

Place the halved (or whole) cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5-6 minutes, or until the tomatoes are just tender and collapsed slightly.

5.

Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Place the remaining tomato essence into a saucepan and warm through.

6.

By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the asparagus cook for a couple of minutes. Add the peas and parmesan and stir well, adding a little water if the risotto is too dry.To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan.

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