Here’s a wonderfully complex rabbit dish. Serve it with crusty white bread and a fresh salad. If using dried beans soak 100g (3½ oz) overnight in 3 times their volume of water. Cook them until just tender then drain them and set aside (a can of white beans will work too). Cut a fresh rabbit into 6…… Continue reading rabbit with white beans and chorizo
Category: legumes
smoky chipotle ham hock with red beans + barbecued corn
A Tex-Mex chilli of sorts using smoked ham hock, chipotle and red beans. Cook 1 large smoked ham hock with at least 2 cups of water until the meat is falling from the bone (in a pressure cooker this will take 30 minutes). Allow to cool and reserve the liquid. Cook 2 chopped onions and 3…… Continue reading smoky chipotle ham hock with red beans + barbecued corn
rice with onions, chick peas and currants + butternut salad
Here are another two inspired Yotam Ottolenghi recipes from his book Jerusalem. This dish is made with a cup of basmati rice and ¼ of a cup of wild rice both pre-cooked separately. Heat some sunflower oil in a saucepan and add 2 teaspoons of cumin seeds and 1½ teaspoons of curry powder. After only a few seconds…… Continue reading rice with onions, chick peas and currants + butternut salad
roasted and raw cauliflower, fennel and white bean salad
Here’s an interesting, substantial and very delicious salad. Cut half a head of cauilflower into florets and season with salt and pepper. Toss in a little olive oil and either fry or roast in a hot oven until browning. Finely slice the other half of the cauliflower as well as a large fennel bulb (a mandoline…… Continue reading roasted and raw cauliflower, fennel and white bean salad
goat curry in a lentil sauce
The lentils in this curry break down to make a delicious gravy which complements the sweet goat meat. In a heavy saucepan place 1½ kilos (3lbs) of goat meat cut into pieces, ½ a cup of yellow split peas, ¼ of a cup of red lentils, a cinnamon stick, 3 whole star anise and 6 cloves. Add…… Continue reading goat curry in a lentil sauce
grilled vegetable and chick pea salad
Serve this for lunch with fresh bread or add some felafel or barbecued meat for a bigger meal. Cut 1 eggplant and 2 zucchinis lengthways into slices (not too thin) and core and quarter a red and green pepper so that the pieces are relatively flat. Toss the vegetables in olive oil and season with…… Continue reading grilled vegetable and chick pea salad
chick pea tagine
Although I’ve never eaten at a Christine Manfield restaurant, this recipe is so impressive in its wonderful balance of flavours that I intend to soon own some of her cook books. Soak 1 cup dried chickpeas overnight. Drain and place in a saucepan with 4 cups of water and bring to a boil. Reduce the heat to low…… Continue reading chick pea tagine
two bean chilli con carne
This is not only a meal in one pot but takes chilli con carne to a new level. Especially good made a day ahead. Begin by frying a large chopped onion in some oil until it wilts then add a few finely diced cloves of garlic and a finely diced hot red chilli. Next a…… Continue reading two bean chilli con carne
lentil moussaka
This vegetarian version of a classic is both satisfying and tasty. First slice 2-3 eggplants (aubergines), sprinkle with salt and leave for 1 hour. Heat some olive oil in a pan and add 2 chopped onions, 2 finely diced cloves of garlic, 2 diced carrots, 2 sticks of diced celery, a bay leaf and some thyme…… Continue reading lentil moussaka
mexican brunch
This is one of our favourites and just as good for dinner. With tortillas and the usual accompaniments, we make a fried mixture of Mexican-style ingredients. The combination varies and always includes onions, tomatoes and coriander (cilantro), often chorizo and perhaps peppers, beans, corn or even potato. Season with a little oregano and cumin and,…… Continue reading mexican brunch
michelle picker cooks 