Carl’s Classic Coffee Break

Three cheers for Dame Liz Forgan, recently appointed chair of the Arts Council, for her views on what is suitable music for young children. Speaking at last week’s Royal Philharmonic Society awards, she said:

“Throwing children alive into a ­boiling vat of great music does them no harm at all. I am more grateful than I can say for adults who loved music themselves, who sought to pass on that love as soon as possible – or even sooner – and who totally lacked the defeatism that believes classical music is inaccessible, out of reach and somehow to be approached in disguise.”

One of the striking things about great music is that it has the power by-pass the brain and make a direct emotional impact on us. This is just as true for children as adults. We come to love the music before we fully understand it or appreciate its complexities.

“If I had been forced to start with clapping games, or tooting Frère Jacques on the recorder, I fear I might have turned to crime or even netball as more exciting alternatives.”
Dame Liz Forgan

But, as far as children are concerned, it is adults who are the gatekeepers to a wonderful world of exciting music. If adults keep the gates locked closed, how is the love of classical music to be passed on.

Musical pap is just as damaging as junk food – let’s give them the real stuff.

This is the first recipe of my new blog and I though I would post one I really adore. Pork and orange is a favourite combination of mine and the tangy citrus flavour works well with the traditional creamy risotto. 

Pork and Orange Risotto

Ingredients

800 ml chicken stock
1 glass white wine
1 glass orange juice
1 finely chopped onion
1 or 2 cloves of garlic
250 gr of round grain rice (Arborio is best)
200-250 gr good quality pork cliced into thin strips
2 tablespoons of olive oil
1 orange
1-2 knobs of butter
salt, pepper
3 tablespoons chopped parsley

Method

1. Remove the zest from the orange with a potato peeler and cut into very fine strips.  Set aside for later.
2. Gently fry the onion in a tablespoon of the oil.  When in has softened add the crushed garlic and continue to cook for one minute.  Try not to let the onion brown.
3. Add the rice and cook gently for two minutes,stirring so that all the grains become coated with the oil.
4. Add the white wine and orange juice and bring to the boil.  Simmer until most of the liquid has been absorbed.
5. Add the stock (it helps if it’s already hot) and bring back to the boil.  Cover and simmer, stirring frequently so that the grains don’t stick to the bottom of the saucepan, for about twenty minutes until the stock is absorbed and the rice is cooked.  Add more stock if necessary.
6. Once the rice is cooked tast it and add salt and pepper as necessary. Cover it and leave it to stand while you stir-fry the pork for about three minutes in the remaining oil.
7. Add the butter to the rice and stir through.  Mix in the pork and serve the risotto hot, decorated with orange zest and chopped parsley.

Serves 4