Spring
Main Course
Rabbit, salsify and wild garlic risotto - blog 11/4/11
This recipe uses wild garlic that is in flower end of April beginning of May round us. Please remember never forage where animals may have urinated and that it is illegal to take wild flowers. Our grow rampantly in the garden so are fair game.
400g risotto rice
100ml white wine
1.4litres rabbit stock
200g rabbit meat
a handful of wild garlic leaves and flowers
5-6 salsify roots - washed, scrapped if preferred and sliced
2 tablespoons light creme fresh or yoghurt if not goint to be re-heated
In a non stick frying pan heat rice and wine until fully absorbed.
Add half of stock, half of galic and all of rabbit meat and salsify.
Simmer stirring to prevent sticking until all fluid has been absorbed.
Add remainin stock and cook again stirring until fluid absorbed.
Rice should now be soft with a firm centre and sticky.
Take off heat, add creme fresh and stir.
Serve with more garlic flowers for garnish.
400g risotto rice
100ml white wine
1.4litres rabbit stock
200g rabbit meat
a handful of wild garlic leaves and flowers
5-6 salsify roots - washed, scrapped if preferred and sliced
2 tablespoons light creme fresh or yoghurt if not goint to be re-heated
In a non stick frying pan heat rice and wine until fully absorbed.
Add half of stock, half of galic and all of rabbit meat and salsify.
Simmer stirring to prevent sticking until all fluid has been absorbed.
Add remainin stock and cook again stirring until fluid absorbed.
Rice should now be soft with a firm centre and sticky.
Take off heat, add creme fresh and stir.
Serve with more garlic flowers for garnish.
Chicken livers with root mash - blog 15/3/11
I'm not that struck on the consistency of chicken livers, especially after thay have been frozen. However, by cooking them for a very short time like this makes them delicious . Other root veg can be substituted depending on what is available and your palate. It serves 2.
1/2 turnip washed, peeled and chopped
350g jerusalem artichokes
250g chicken livers
1/2 tablespoon olive oil
1/2 tablespoon fresh or dried rosemary crushed
3 tablespoons balsamic vinegar
Place chopped root veg in boiling water and simmer till cooked - this varies depending on the veg chosen and the size of the chunks, once you can easily put a sharp knife through the chunks they are cooked.
While they are cooking mix chicken livers with the oil and rosemary and set aside.
Once the root veg is cooked, drain them and mash them - I find they usually have enough liquid that I don't need to add milk/water/butter etc
Keep the mash warm and heat a frying pan.
Add the chicken livers and gently fry for a few minutes until brown on the outside and still pink on the inside. Be careful not to over cook as this makes them dry and have a grainy texture
Remove livers from the pan and deglaze (swish) the vinegar round the pan to collect all the flavours.
Serve the mash with the chicken liver on top and the warm vinegar as suce
1/2 turnip washed, peeled and chopped
350g jerusalem artichokes
250g chicken livers
1/2 tablespoon olive oil
1/2 tablespoon fresh or dried rosemary crushed
3 tablespoons balsamic vinegar
Place chopped root veg in boiling water and simmer till cooked - this varies depending on the veg chosen and the size of the chunks, once you can easily put a sharp knife through the chunks they are cooked.
While they are cooking mix chicken livers with the oil and rosemary and set aside.
Once the root veg is cooked, drain them and mash them - I find they usually have enough liquid that I don't need to add milk/water/butter etc
Keep the mash warm and heat a frying pan.
Add the chicken livers and gently fry for a few minutes until brown on the outside and still pink on the inside. Be careful not to over cook as this makes them dry and have a grainy texture
Remove livers from the pan and deglaze (swish) the vinegar round the pan to collect all the flavours.
Serve the mash with the chicken liver on top and the warm vinegar as suce
Pancetta and pea risotto - blog 21/3/11
This recipe has evolved from several sources. The basic risotto recipe comes from the back of the risotto rice packet. This usually serves four with enough over for a lunch the following day.
1 onion finely chopped
1 clove garlic crushed
100g pancetta or similar
500g risotto rice
1 glass white wine
1.4l white stock - vegetable or chicken
225g peas fresh or frozen
15g grated mature cheese or parmesan
Fry the onion and garlic gently till transparent
Add pancetta, rice and white wine
Stir in 700ml of stock and simmer stirring occasionally to mke sure it doesn't catch
Once absorbed add remaining stock and simmer until absorbed
Add peas just before the end
Serve with black pepper and a sprinkle of grated cheese
1 onion finely chopped
1 clove garlic crushed
100g pancetta or similar
500g risotto rice
1 glass white wine
1.4l white stock - vegetable or chicken
225g peas fresh or frozen
15g grated mature cheese or parmesan
Fry the onion and garlic gently till transparent
Add pancetta, rice and white wine
Stir in 700ml of stock and simmer stirring occasionally to mke sure it doesn't catch
Once absorbed add remaining stock and simmer until absorbed
Add peas just before the end
Serve with black pepper and a sprinkle of grated cheese
Red Rabbit Curry - blog 7/3/2011
This is a fantastic way to eat either wild or farmed rabbit. The flavours are strong and so the milder farmed rabbit meat may be a bit swamped. If you haven't tried rabbit before try it this way, I'm sure you will like it. Serves 4
I rabbit jointed
2 onions sliced
4 cloved garlic crushed and chopped
2 teaspoons ground coriander
1 teaspoon ground cinnamon
2 teaspoons garam masala
3 teaspoons paprika (to taste)
700ml passata
2 tablespoons tomato puree
2 tablespoons red wine vinegar
2 cm ginger peeled and grated or chopped
300ml natural yoghurt
Fry onion and garlic until soft
Add spices and fry for a minute or two
Add tomatoes, tomato puree, passata, vinegar and ginger
Bring to boil and simmer for 20 - 30 minutes until it is a thick paste.
Allow to cool.
In a large pan place the jointed rabbit cover with the tomato mixture and leave to marinate overnight in the fridge
To cook place in oven at 200C GM6 for about 1 1/2 to 2 hours until the flesh falls off the bones
Remove flesh from bones and serve with rice and naan.
I rabbit jointed
2 onions sliced
4 cloved garlic crushed and chopped
2 teaspoons ground coriander
1 teaspoon ground cinnamon
2 teaspoons garam masala
3 teaspoons paprika (to taste)
700ml passata
2 tablespoons tomato puree
2 tablespoons red wine vinegar
2 cm ginger peeled and grated or chopped
300ml natural yoghurt
Fry onion and garlic until soft
Add spices and fry for a minute or two
Add tomatoes, tomato puree, passata, vinegar and ginger
Bring to boil and simmer for 20 - 30 minutes until it is a thick paste.
Allow to cool.
In a large pan place the jointed rabbit cover with the tomato mixture and leave to marinate overnight in the fridge
To cook place in oven at 200C GM6 for about 1 1/2 to 2 hours until the flesh falls off the bones
Remove flesh from bones and serve with rice and naan.
Puds
Blackcurrant muffins - blog 19/4/11
I found some blackcurrants from last year in the freezer, this is such an easy way to use them and is loved by the kids. It makes about 12.
4 cups self raising flour
1 1/2 cups brown sugar
2 eggs beaten
1 1/2 cups milk
1 cup vegetable oil
2 cups fresh or frozen blackcurrants
Mix all ingredients together.
Place in muffin tin and put in middle of oven at 200C for 20 minutes.
4 cups self raising flour
1 1/2 cups brown sugar
2 eggs beaten
1 1/2 cups milk
1 cup vegetable oil
2 cups fresh or frozen blackcurrants
Mix all ingredients together.
Place in muffin tin and put in middle of oven at 200C for 20 minutes.
