Iso makes some people stir-crazy, while it makes others turn to the kitchen.
And in the case of Darren Robertson, co-founding chef of Three Blue Ducks up the road from our brewery, that means the kitchen in his backyard.
A champion for quality and sustainable produce, Darren is the first chef to feature in our Green Coast Lager Simple Moment chef series, where we spotlight our region’s standout chefs and their approach to good food and simple moments.
While everyone’s in lock-down, or at least spending more time at home, Darren has taken to his backyard firepit, manned with a couple of pots and some fresh ingredients from his garden, to share his homecooked family recipes in his own The Pretty Good Feed series.
Check out the video above where Darren shares his epic recipe for backyard risotto with butternut pumpkin and corn, plus easy instructions on how to make ricotta over the fire (and utilise all parts of the recipe to reduce waste).
Delicious and healthy, most ingredients for both recipes might already be sitting in the pantry, which makes this a simple go-to dish to pair with a couple of cold beers for dinner.
You can find the full recipe here:
2lt Unhomoganised milk
Put the milk in a pan and heat until 85 – 95 degrees. Turn off the heat.
Add the lemon juice, stir it through gently. Cover with a cloth and leave for 30 minutes for the curds to form.
Carefully strain through a muslin lined colander over a bowl to catch the whey.
1 head corn
1 handful chopped pumpkin
1 diced Brownonion
1 garlic clove (minced)
259g risotto rice
2 tbl butter
Sweat the onions and garlic in butter. Add the rice and pumpkin. Cook down then add flavours whey. Cook till rice is almost cooked, add corn. Add ricotta. Season with lemon and herbs. That’s it!