Celebrity Chef Recipes


Both Peter Chaplin and Alessandra Zecchini have supported the NZ Vegetarian Society by regularly appearing at the Auckland Festival and are always popular for their lively and entertaining presentations.

Vegan Risotto With Saffron and Porcini Mushrooms

by Alessandra Zecchini
Serves 4
2 tbsp dried porcini mushrooms
1 small onion
1 tbsp olive oil
400g Arborio rice
1 litre vegetable stock, hot
1g saffron

Soak the porcini mushrooms in 50 ml warm water.
Slice the onion and sauté with the olive oil until translucent in colour.
Add the rice and stir.
When the rice is hot add the mushrooms and their water.
Add the stock little by little, always stirring.
When the rice is al dente, (15-20 minutes) add the saffron and stir well.
If the rice is not cooked yet, add a little hot water.
Serve immediately

Tips and Variations:
Vegetarians can add a little butter or grated vegetarian cheese at the end.
For more texture if you like you can add fresh mushrooms (sliced) when sautéing the onion.

Vegetable Peanut Fried Rice

by Peter Chaplin
Serves 4
4-6 cups cooked brown rice (cooked the night before and refrigerated)
6 tbsp olive oil
1 large onion, diced
2 carrots, diced
3 celery sticks, diced
1 large cup roasted peanuts (any type of nut will suffice)
6 tbsp olive oil
1 tbsp cumin or caraway seeds
2 tbsp curry paste
1 medium cauliflower, cut into small florettes
1 bunch fresh coriander, roughly chopped
2 lemons juiced and zested
salt to taste

Place wok on medium heat.
Add oil, cumin seeds, onions, carrots and cauliflower. Cook for 4 minutes.
Add curry paste and peanuts and cook for a further 3 minutes.
Add rice – continually turning rice. Cook for 4 minutes.
Add coriander, lemon juice, lemon zest and salt to taste.

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