Chunky mushroom risotto can be served to complement main courses, such as crispy sage-seared chicken breast; oven-roasted fillet; or have it just on its own for a vegetarian delight.
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For something unusual try a corn-and-coconut-milk combination topped with Parma ham or crispy bacon. Add a few pieces of sushi ginger to enhance the freshness.
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Little beats a winter treat of basic risotto finished off with left-over, shredded oxtail, lamb shank or even curry. This makes a hearty meal. Add red wine and a blazing fire!
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For home-cooked warmth that has elegant grandeur try rich, roasted-butternut-puree-flavoured risotto, hand-crumbled gorgonzola and hot-roasted pine kernels.
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Tender calamari steaks marinated in a unique blend of kiwi fruit puree deliver a burst of flavor in every bite, complemented by a crispy, golden-brown finish.
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Delight in the simplicity of fresh crayfish cooked to perfection in a briny, flavorful broth, ensuring every bite is succulent and tender.
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Delicious Trout Fish and Chips serverd with Beurre Blanc.
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Robynne Balcomb, whom I refer to as “my little one,” is a past trainee whose arm I have been trying to twist to leave her new-found passion for teaching children and to join us permanently. Her roots are still very foodie, she’s an absolute “natural”, and she jumps at any opportunity to help out. She assisted me in compiling my recipe book “Jackie Cameron at Home,” I couldn’t have managed without her with all the food preparations for the photo-shoots, and her wonderfully creative food styling, critical to meeting our deadlines. More recently she was my “chef-model” for the launch of my ‘all-female chef range’ shoot. She sent through two recipes, which I can’t wait to try. The cracker biscuits with her “Mum’s chicken and broccoli bake” is wonderfully savoury and her coconut and yoghurt fridge tart of condensed and coconut milks, sounds like a hit in the Cameron household.
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Slow-cooked, creamy, chive-flavoured scrambled egg is top of my breakfast list. This is best served with a smoked salmon rosette.
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A French-toast sandwich, filled with carved gammon and finely sliced pecorino with a spicy tomato relish, is always impressive. It's a grand way to start a weekend.
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