Ovenrisotto

  • 50 g butter
  • 1 onion, sliced
  • 100 g lardons
  • 300 g risotto
  • 750 ml chicken broth
  • 450 g frozen peas
  • 50 g Grana Padano

Preheat the oven to 180 C. Melt the butter in a frying pan and cook the onion for three minutes. Add the lardons and cook a further 1 minute. Add the risotto and cook for three minutes. Season to taste with salt and pepper.

Put the risotto in an ovensafe dish and pour the bouillon over. Bake in the oven for 35 minutes (covered).

Cook the peas. Mix together with the risotto and the cheese, and season to taste.

Tasty with Catalan sausages.

Credits: Aller Hande.


2014-04-21: Made this tonight. I was suspicious of the cooking method, and checked it after 15, 25, and 30 minutes. Yet, it worked! I think I will use the method again. I wasn’t enamored with the peas in the risotto. Next time, I’d serve them as a side dish.

Hamlappen uit de Oven met Rode Wijn en Gember

  • 500 g hamlappen, room temperature.
  • 200 ml light, fruity wine.
  • 3 cm fresh ginger
  • 1 can (400g) tomato blocks
  • 2 T flour
  • 3 T olive oil
  • 1 red onion, sliced
  • 1 clove garlic
  • 250 ml bouillon

Preheat the oven to 200C. Cut the pork into chunks and sprinkle with salt and pepper to taste. Lay the meat on a flat board and sprinkle with flour, then shake off the excess.

Heat the olive oil in an oven-safe pan and fry the meat until both sides are brown. Remove the meat from the pan, turn down the heat, and fry the onion in the drippings. Deglaze the pan with the wine, and press the garlic into the mixture. Drain the tomatoes, and slice the unpealed ginger into thin slices. Add both to the mixture with the bouillon and heat until warm. Return the meat to the mixture, and cook for 1.5 hours until soft. Remove the ginger before serving.

Serve with salad and rice.

Credits: Aller Hande.


2014-04-20: This seemed suitable for Easter dinner. It was quick to prepare before putting in the oven, and almost immediately started smelling delicious. Thumbs up!