Get ready for a culinary treat with this delectable Chef Tash Samp Middlecut Risotto recipe, courtesy of Lucky Star.

Ingredients

Quiche

• 500 g Samp
• 1,5 litres Water
• 1,5 litres Vegetable stock
• 2 Tbsp (30 ml) Virgin olive oil
• 1 Medium onion, chopped
• 250 g Mushrooms, cut in quarters
• 2 Cans (400 g each) Lucky Star Middlecut
• 1 Cup (250 ml) fresh cream
• 2 Garlic cloves, thinly sliced
• 1 Tbsp Thyme
• 1 Tbsp Dill or fennel
• 1 Tbsp Orange zest or juice (optional)
• 2 Tbsp (30 ml) Butter
• 100 g Parmesan cheese or any hard cheese
• Salt and pepper to taste

Method

1. Soak the samp in 1 litre of water for at least 2 hours, or preferably overnight.
2. Drain the water & rinse with the remaining 500ml water, rubbing the samp between flat palms while removing the kernel coating.
3. In a deep heavy-based pot, pour in samp and cover with 1-litre vegetable stock and bring to the boil.
4. Lower the heat to medium and cook samp till al dente, topping up with stock and stirring occasionally, until all the stock has been fully absorbed.
5. In a medium saucepan over medium heat add oil and fry onion for 5 minutes, add the mushrooms, garlic, salt, pepper, orange zest and cook for a further 3 minutes, then add to the fish together with the cream and simmer for a further 5 minutes, while stirring occasionally.
6. Add orange juice and stir till well combined (optional).
7. Top with butter and parmesan cheese and serve.