New Kenco Millicano

Kenco Millicano

Okay, so I was drawn in by the novelty value of coffee-in-a-can and the fact that it was on special offer; £3.00 for 55 cups.. or five and a half pence a cup.
It's Kenco's first wholebean Instant Coffee, using both instant coffee and finely-milled beans.
The bonus is that it's really nice! Not whishy-washy like freeze dried and not as intense as a proper filtered coffee, but sitting somewhere nicely between the two.
Prices range from £2.25 to £3.99 a tin, plus you can buy refills by the bag. So, let's see what happens to the price once the introductory offers are gone!

Chicken and Mushroom Risotto

A super creamy classic I could eat all day! It's not the length of time it takes to make, but the constancy in stirring which stops you getting on with other things. Put aside an uninterrupted hour and your palate will be rewarded.

Chicken and Mushroom Risotto

Ingredients
500g Chicken Breast
250g Arborio Risotto Rice
250g Chestnut, Shiitake and Oyster Mushrooms
2x Echalion Shallots
750ml Good quality Vegetable Stock
250g Mascarpone
100g Buffalo Mozzarella
40g Unsalted Butter
50g Fresh Rocket
50g Parmesan Shavings
Juice of 1/2 a Lemon
Sea Salt and White Pepper
Olive Oil

Method
Add a splash of Olive Oil to a non-stick pan, then the chopped Chicken Breast. Lower the heat and stir until cooked through; add the roughly chopped mushrooms. Pop a lid on top. Cook on a low heat for about five minutes then set aside.

Finely chop the Shallots and add with the butter to a non-stick pan. When the butter is foaming and the Shallots have softened add the Rice, stiring well until the Rice is fully coated.
Now add the wine and keep stiring until most of it has cooked off and evaporated.
Add a ladle of stock and stir frequently until most of the stock has evaporated; repeat this process until all of the stock is gone.
Now add the chicken and mushroom to the rice. Spoon in the Mascarpone and then shred in the Rocket and Mozzarella. Fold it all together and serve with a squeeze of Lemon Juice and Parmesan shavings.

Creamy Venison Tagliatelle

In need of some comfort food, full of flavour, I discovered these finest Venison sausages with orange zest, garlic, ginger, juniper berries and Merlot.The other ingredients add loads of flavour; the cream and cheese softens the dish, adding a healthy amount of indulgence.

Creamy Venison Tagliatelle

Ingredients
6x Venison Sausages
200g Bacon Lardons or Pancetta
4x Echalion Shallots
2x Portobello Mushrooms
150g Curly Kale
40g Wild Rocket
150g Buffalo Mozzarella
500g Fresh Tagliatelle
50g Unsalted Butter
300ml Crème Fraiche
Extra Virgin Olive Oil
Maldon Sea Salt Flakes

Method
Grill the sausages for 15-20 mins then slice longways. Set aside.
Boil the pasta with some salt and oil until a little al dente, drain and set aside.
Chop the shallots, mushrooms, kale and rocket.
Add some oil and the butter to a large pan and then the shallots, as the last of the butter is melting. Cook the onions on a low heat until softened, then add the lardons. After a couple if minutes, add the mushrooms. As they start to soften, add the kale. Mix well and cook for about five minutes.
Now add the pasta and the mozzarella. When the cheese has melted through, throw in the sausage, rocket and Crème Fraiché and fold it all together.

Cost
Serves 4 for about £10