Aug 212011
 

Last year I bought some venison from the farmer’s markets at the Powerhouse and J used it to make this recipe.  Nearly a year passed before I came across some venison at SuperButcher the other day, and I knew I had to try to recreate it.  This time it was my turn to slave in the kitchen over the recipe.

The recipe is from Gordon Ramsey and produces a beautiful thick, tender stew.  The recipe can be found here.

A word of warning – this is a Sunday dish, a labour of love.  Nothing too hard is involved but it requires a fair bit of cooking time and has quite a few steps.  However, I think it’s worth it.

[singlepic id=250 w=500 h=333 mode=watermark float=center]

Aug 112011
 

Flaky pastry, chicken and leek filling rich with the aroma of thyme and some fresh green beans for the side. Sounds like a great winter night to me!

I made this dish (adapted from the Donna Hay Winter 2011 issue) when we had guests over for dinner (Hi S and D!). The reviews were positive and there were even leftovers for my lunch!

[singlepic id=243 w=500 h=333 mode=watermark float=center]

[recipe-show recipe=chicken-and-leek-pie]

Oct 222010
 

[singlepic id=149 w=500 h=333 mode=watermark float=left]It’s still felt like winter the last few weeks in Brisbane (lots of rain and wind), so here’s one last winter warmer dish.

This is easy and simple, and is taken from the book “The CSIRO Heart Healthy Program”.  I know the CSIRO diet was very popular a few years ago, and despite its detractors I think most of the recipes are delicious.

We also made dumplings to throw on top for the last 30 minutes of cooking.  Dumplings are simply made by rubbing flour, a pinch of salt and butter together and then adding water until you have a reasonably firm dough.  You can also add herbs to taste – we added rosemary to these ones.  Roll them into little balls and place on top of the cooking stew.

[recipe-show recipe=beefguinness]

Sep 192010
 

[singlepic id=124 w=500 h=333 mode=watermark float=center]

This is a Jamie Oliver recipe that we made one Saturday night.  It’s definitely a weekend dish as it requires quite a bit of preparation and cooking time.

Rabbit is not a meat I have eaten very often.   As with most other meats, there is a considerable difference between the farmed variety and wild rabbit.  In a funny coincidence, we actually went to J’s parent’s for dinner the following night and ate rabbit there!  We’re pretty sure that we used wild rabbit in this dish, but J’s family used farmed.  The difference in taste was quite marked – the wild rabbit was far more gamey, whereas the farmed rabbit was very similar in taste to chicken.  It pains me to admit this, given I’m so opposed to factory farming, however I far preferred the taste of the farmed rabbit.  It may also have been the recipe that we use (which is reproduced below).  For some reason, all I could taste was nutmeg, and I felt it clashed with the strong gamey flavour of the meat.  For this reason, I’ve listed it as optional.  It’s worth noting that J really enjoyed the dish, even with the nutmeg, so that says something about different tastes.

I also think this dish would work quite well with chicken, if you aren’t quite able to face up to rabbit.

[singlepic id=123 w=500 h=333 mode=watermark float=center]

[recipe-show recipe=rabbitstew]

Jul 282010
 

This one is truly delicious and a great winter dish.  We’ve made it once before with rosemary lamb sausages and a stronger beef stock and I found it a bit overpowering.  I think this version is a good balance of flavours.  If you’re not a sausage fan, the lentils on their own are delicious.  If you’re vegetarian, you could omit the bacon and perhaps add carrot or celery to give the lentils added depth.

I am a huge fan of puy lentils (and lentils generally).  I’m trying to become more adventurous and experiment more with different grains, seeds, beans and lentils.  I added chopped kale while the lentils were cooking, and topped with cherry tomatoes at the end.  You could try broccoli, spinach or silverbeet in place of the kale.  Although there are tomatoes cooked into the lentils, I think the cherry tomatoes added a nice sweetness and lightness to an otherwise very hearty dish.

Unfortunately I can’t credit the original version of this receipe – J transcribed it into a notebook some time ago and didn’t make a note of where he took it from.

[singlepic id=109 w=500 h=333 mode=watermark float=left]

[recipe-show recipe=sausagelentil]