I called these pattypans cabins as they look like little fairy houses, surrounded by leafy greens or bushes! This would look fantastic with some broccoli trees, next time I get some pattypans in my veg box, I will make a plate scene!
The recipe consists of roasted pattypan stuffed with a creamy risotto, served with leafy greens.
Serves 4 takes around 35 minutes cooking time.
4 handfuls of brown rice
1 large onion
1 large red pepper
4 large handfuls of greens – kale, purple sprouting, your choice!
1 stock cube
2 tablespoons cornflour/cornstarch
1 pint of milk (type of your choice)
Salt and pepper
Preheat oven to 200’c.
Chop the ‘lids’ off the pattypans, and scoop out the middle, leaving a wall about 1 inch thick. Drizzle with oil inside and out, and sprinkle with salt and pepper. Place on a baking tray into the oven and set a timer for 25 minutes.
In a pan of boiling water, cook the brown rice as per instructions.
Prepare a frying pan with olive oil over heat, dice the onion and pepper, fry until onion starts to brown, then take off the heat.
Meanwhile in another pan, add 2 tablespoons of oil and heat, once the oil is warm but not boiling, mix with 2 tablespoons of cornflour/cornstarch, mix with a hand whisk. Keep on medium heat and slowly add up to 1 pint of milk, stirring continuously until all the milk is int the sauce. Then add the stock cube. The sauce should go thick, if it hasn’t turn the heat up and continue to stir. Mix until a white sauce.
Put the greens on to steam for about 5 minutes.
Pour the white sauce into the now cooked rice, then add the pepper and onion, stir together. Mix on low heat until the pattypans have cooked.
Spoon the risotto into the cooked pattypans and serve with steamed greens. Sprinkle with sunflower seeds.
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