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Fast Food Friday with Oliver Dunne - Pea & smoked bacon risotto / mozzarella, chorizo & potato pizza

Friday, 18 September 2009

Oliver's here with two super quick recipes to save us hours in the kitchen this weekend.

People are sitting in on the weekends now rather than going out and spending a fortune in expensive restaurants and pubs. When Friday comes along most people are too tired to spend hours over the stove so we want to give our viewers some quick recipes to get them out of the kitchen with more time to kick back with a glass of wine in front of the telly.

Oliver Dunne- Head Chef at Bon Apetit

Born in 1977 and raised on Dublin's Northside, Oliver Dunne has spent his career surrounded by award winning chefs - Conrad Gallagher, Gary Rhodes and Gordon Ramsay to name but a few. After taking over the helm of Bon Appetit in 2006, Oliver was awarded his own Michelin Star in January 2008.

Pea and Smoked Bacon Risotto, Soft Poached Egg

. 250g Frozen Peas
. 1pkt Smoked Bacon
. 1 small onion
. 1 garlic clove
. 100g Grated parmesan
. 4 eggs
. 250g Arborio Rice
. Olive Oil
. 50ml White Wine Vinegar
. 125ml Mascarpone
. 1l Chicken Stock
. 20g Butter

1. First thing to do is make the risotto base.
2. To do this, finely dice the onion and gently fry in olive oil with the garlic. After about 2 mins, when the onion is soft, add the rice and continue to cook for a further 2-3 mins. Then add some hot stock just enough to cover the rice and turn the heat to its lowest setting and cook slowly, adding more stock gradually until the rice is cooked.
3. Fill a deep pot with water and bring to the boil, add the wine vinegar and stir gently in a circular motion, crack your eggs and pour them into the centre of the swirling water one by one and cook for about 21/2 mins ensuring not to let the water boil too rapidly. When the eggs are cooked take them out of the boiling water and straight into an ice bath to stop the cooking. Store them in the fridge until ready to use.
4. To finish, add the butter and the sliced bacon in a small pot and fry until golden brown.
5. Add some of the remaining stock and the rice base and bring to the boil. Add some frozen peas and some parmesan and reduce the stock until it has nearly evaporated.
6. Finely, finish the risotto with a good spoon of Mascarpone and top with a poached egg.

On average : If a family of four were to order in pizza once a week for a year at around €25 a pop, they would spend a shocking total of €1200! The following recipes could save you a few bob.

Buffalo Mozzarella, Chorizo and New Potato Pizza with Crème Fraiche

. 1 Buffalo Mozzarella
. 100g New Potatoes
. 1 Small Chorizo Sausage
. 1 Tin Chopped Tomatoes
. 1 garlic Clove
. 1 tsp Dried Oregano
. 10g Fresh basil
. 125ml Crème Fraiche
. 1 Small Shallot
. Olive Oil
. Seasoning
. Pizza base/ Pita Bread

1. To make the tomato base finely slice the shallot and the garlic and fry in a little olive oil until soft.
2. Add your tin of tomatoes and oregano and bring to the boil for 2 mins. To reduce some of the excess water, season well with salt and freshly ground black pepper and leave to one side.

3. Slice the potatoes into discs around 3-4mm thick and put into boiling salted water for 5 mins until cooked. Spread the tomato sauce over your base/pita.
4. Cut small discs of Chorizo and arrange on the top with your sliced potato discs leaving a space between each one.
5. Break the mozzarella up and put it between the gaps.
6. Bake in a preheated oven at 220oC for 10 mins.
7. Just before removing, add the fresh basil leaves and place a generous spoonful of crème Fraiche into the centre.

Oliver Dunne