Monday, May 21, 2012

Rabbit Stifado - Slow cooker



This is a traditional Greek stew done in the slow cooker.

Peel and cut into halves a kilo of onions
3 celery ribs
Joint 1 rabbit
Add
Cumin
All spice
Garlic
Bay leaves
Cinnamon
Salt pepper
2tbs red wine vinegar
Add 500mls of chicken and beef stock

Cook on low for 4 hours then add
Potato, carrot and any other vege you desire
Cook for a further 2 hours

Serve with fresh bread and a little mustard


Cauliflower Cheese Bake



A cheesy vegetarian dish

Ingredients

  • 50 g lightly salted butter, softened
  • 50 g plain flour
  • Knob of butter
  • ½ leek, chopped sliced
  • 1 L milk
  • 1 cauliflower head, cut into florets
  • 1 broccoli cut into florets
  • 250 g blue cheese ( I used Blue Castillo)
  • 200 g mature cheese crumbled (I used epicure)
  • breadcrumbs
  • Grated cheddar or parmesan 

  • Black pepper, to taste
  • Crusty bread, to serve
Preheat the oven to 220c  First, mix the butter and flour to make a paste.
To make the sauce, place a knob of butter in a large pan and add the chopped leeks. Cook for a couple of minutes until the leeks start to soften and sweat down. Add the milk and bring to the boil.
Gently stir in a little of the flour and butter paste at a time until is has dissolved thoroughly. Bring to the boil and simmer for a minute then remove from the heat and allow to cool a little.
Blanch the cauliflower and broccoli  florets in salted boiling water for around 3-4 minutes then drain into a colander. Or Microwave 
Add the grated cheese to the sauce and mix in.
Place the blanched and dried cauliflower and broccoli florets and leaves into a big bowl and pour the cheese sauce over the top. Make sure you cover the cauliflower well and leave the bowl to stand for a couple of minutes so the cheese absorbs into all the nooks and crannies of the cauliflower.


Transfer  to a large casserole dish (one you'd like to set out on the table) and sprinkle the breadcrumb and parmesan topping over the top. Bake in the oven for around 20-25 minutes or until golden and bubbly.


Serve straight from the dish you baked it in with some crusty bread on the side.

Sunday, May 20, 2012

Crispy Hotdogs?

Imagine cutting a hotdog in half inserting cheese wrapping it in a tortilla and deep frying it!!

Sounds good, well try this blog, this is a must try I think.

http://homesicktexan.blogspot.com.au/2012/05/crispy-dogs-san-antonio-bacon-jalapeno.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+HomesickTexan+(Homesick+Texan)




Spanish Pork

Dice and sauté
1 leek
1 brown onion
500gms diced pork
1 sliced chorizo sausage
3 diced celery stalks
2 diced carrot
Add
400gms of diced tomatoes
Season with salt, pepper, paprika and chilli
Add red wine and simmer until reduced
Just before serving break two whole eggs and allow to cook
Serve on rice garnish with parsley.

Cauliflower Curry

This curry begins with cauliflower florets baked in the oven with a sprinkling of curry powder and covered with vegetable oil.

In a frypan cook in mustard seed oil
1tsp each of coriander, cumin, chilli powder, cumin seed, asafoetida
When fragrant add
1 sliced brown onion
3 stems diced celery
Divided red tomatoes
Add the cooked cauliflower and water to create a sauce

Serve with rice and yogurt


Mushroom Ragu

This is a delicious vegetarian dish.
Begin by sautéing in olive oil and butter

1 sliced brown onion
1 thinly sliced eggplant
300gms sliced mushrooms

Add 2 cups vegetable stock and 1 cup of red wine and simmer for 30 minutes

Serve with rice and sour cream

Saturday, May 5, 2012

Cabbage Rolls


Dice finely
2 carrots
2 stalks of celery
1 onion
500gms of sausage meat (in this case pork sausages)
Combine and season

Take the leaves from a cabbage and blanch in boiling water
Roll the combined contents in a cabbage leaf

Place in a casserole and cover with pasta sauce and grated cheese
Bake until cheese melts
Serve with pasta

Chicken and Chorizo Stew











Dice 1 chicken breast
Slice 2 chorizo sausages
Slice 1 onion
Brown the above in olive oil

Combine in a casserole with
1 400gm tinned diced tomatoes
100gms sliced mushroom
Oven bake for 30 mins at 180c

Pumpkin Cous Cous











Start by slicing into 2cm cubes one half butternut squash steam
Slice 100gms mushrooms
Tear into strips 1 bunch of silver beet
Combine in a baking dish with cooked cou cous
Pour 1 jar pasata over the whole dish
Sprinkle with grated cheese
Oven bake until golden