RABBIT STEW WITH WHITE WINE & THYME

Serves 2

Simple, interesting, comforting, delicious. What more do you want?

• 1 rabbit, prepared and in pieces
• 1 small onion chopped
• 1 stick celery chopped
• 1 small carrot chopped
• 1 clove of garlic roughly chopped
• 1 Tbs fresh thyme
• 4 rashers bacon chopped into pieces
• 1 cup of wine
• 1/2 Tbs corn flour
• Crusty french stick to serve

Add a little olive oil to a heavy casserole dish and soften the onion, carrot, garlic and celery.  Add the Bacon and give it all a good stir.  Add the thyme. 

Season rabbit well with salt and pepper and add to the pan, brown a little. Add the flour and stir again until the flour has disappeared.

In a separate small saucepan add the whine and heat until just boiling, light a match and set it alight to burn of the alcohol and reduce it a little.  This will add great flavour to the dish.  When the flame has gone out, add it to the pan.

Cover with extra water to just at the level of the rabbit, cover and simmer gently for 1 hour.  Remove the lid and continue simmering for another 1/2 hour.

Serve with some of the pan juices and crusty bread to mop up. Yum!

Wine suggestion: Cote Du Rhone Blanc Sec

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

CRUMBED CHICKEN BREAST WITH FRESH TOMATO SALSA AND MOZZARELLA

• 
  Serves 2
  
  From Gordon Ramsey's "F Word". Basically a 'light' take on chicken parmigiana.
  
  

2 chicken breasts, butterflied.

flour, egg was and breadcrumbs

small handful of cherry tomatoes halved

few torn basil leaves plus extra for garnish

1 clove garlic chopped

1 shallot chopped

1 ball mozzarella

Season chicken with salt and pepper and crumb using the flour, egg wash and bread crumbs.

Fry the chicken in a little olive oil then put on some foil on a oven tray.

Meanwhile fry the garlic and shallot until soft then add the tomatoes and basil. Place on top of the chicken and cover with slices of mozzarella cheese. Finish off in a 200c oven for 8 mins or until the mozzarella has melted.

Serve with parboiled and pan finished potatoes (a little oil and butter, salt and pepper and a few chilli flakes), and a fresh green salad.

Wine suggestion: Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

HOME MADE CHICKEN STOCK
Makes 3 litres

I cant get good quality stock at the moment, so I have delved in to the world of DIY, and its great!

Ends and skin of 3-4 brown onions
Ends of 6-8 carrots
Stalks of parsley (say 10)
Skins and ends of garlic (say 3 cloves)
2 roast (or raw chicken carcases - raw ones will give you a clearer stock)
2 stalks of celery chopped to fit in the pot
6 peppercorns (whole)
2 bay leaves
cold water to cover (about 4 litres)

You and vary with as you like/need but don't add any salt as it will be too salty if you later use it in a reduction.

Put all of the ingredients into a large pot and fill with the water. Give it a press down with a wooden spoon (I use a potato masher) to ensure it is all covered.

Gentle turn on the heat and leave covered for 1 hour, water should still be covering all of the ingredients. It will start to smell fantastic after 30 mins or so. Take the lid off and slimmer very gently for another hour or 2 (depending on how much time you have).

Turn off the heat and leave covered for 1 hour. Remove any scum or fat from the surface.

Strain through a fine strainer and pour into sealable jars or bags - about 400-500ml each is my suggestion.

Place into freezer when cooled further.

Use for risotto, sauces, soups, gravy, a splash in a stir fry etc etc etc

To make beef/Veal/lamb etc stock replace the chicken carcasses with the left over meat and do the same. You may wish to add a chopped tomato and a couple of springs of thyme to beef stock to make it a little 'beefier'

Frozen it should last at least a couple of months.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

MINUTE PORK STEAKS WITH BEER GLAZE

Serves 2

Nice change of flavour, doesnt come out at all 'beery'. Give it a go.

4 - minute pork steaks
8-10 baby potatoes peeled and parboiled
thyme
butter
olive oil
garlic - skin on and squashed
1 cup of belgian blond beer - try leffe blond
aspagagus or your favourite green

Melt a little butter with some olive oil in a fry pan add the thyme leaves and cook the garlic and potatoes until golden brown, discard the garlic and remove to a plate and keep warm in the oven.

Season the pork and in the same pan turn up the heat and sear the pork steak on both sides until it has a nice colour.

Turn the oven off and put the pork in the oven to rest with the door ajar.

Deglaze the pan with the beer and bring to a rapid boil and reduce to a few tablespoons of liquid. Add a small knob of butter and agitate the pan to combine the butter.

Steam or microwave the asparagus.

Plate up and serve with more of the beer - surely you didnt buy just one??.


MenuMate: your mate in the kitchen http://menumate.blogspot.com/

SLOW COOKED PORK BELLY ON CABBAGE WITH POTATOES

Serves 2

Classic matching of pork and cabbage, tender, tasty and great any time of year. Start it early in the day.

• 2 x 250g boneless pork belly, skin and top layer of fat removed rolled and tied to keep in shape
• 1 shallot finely sliced
• 1 carrot finely sliced
• 2 cloves of garlic roughly chopped
• 1 sprig of rosemary
• 3 sage leaves
• 3 sprigs of thyme plus some leaves for later
• 5 peppercorns
• 2 star anise
• 1 cup of white wine
• 2 cups of chicken stock
• 2 cups of chopped cabbage leaves (use the young green leaves)
• 1 rasher of bacon chopped
• butter
• 1 potato peeled and cut into chunks

Season the pork and seal in a large oven proof saucepan. Remove and pour off any most of the fat. Add the shallot, carrot, herbs and garlic and sweat them until they have a little colour.

Add the peppercorns, star anise, cook for another minute then the wine, stock and return the pork. Top up with water if the pork is not covered. Place in a 140c oven for 5 hours (yep 5 hours). Check periodically during cooking to make sure it remains covered.

After 5 hours remove the pork carefully and place on a plate and keep warm in the oven.

Drain the liquid into another pan to remove the solids and reduce until down to only 1/3 cup or so of liquid. Add 1 Tbs of butter and stir rapidly to combine to create the sauce. Adjust seasoning if needed.

Meanwhile fry the bacon in a saucepan until crispy, remove. Add the cabbage and cook stirring until wilted, you may have to add a little water, it will take 10 mins or so. Return the bacon to the cabbage with a little butter and a grind of pepper.

Cook the potatoes in boiling water, drain then return to the pan with a little butter, oil oil, salt, pepper, cook on high heat agitating the pan until they get some colour. Add some picked thyme leaves at the last minute.

Plate up by placing the cabbage mixture on a plate, top with the pork (remove the string), a little sauce and place the potatoes on the side.

Wine suggestion: Pinot Noir

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

CRISPY DUCK BREAST WITH BABY POTATOES AND BROCOLI


Serves 2



Simple dish that is easy to prepare, and with a nice glass of wine easier to eat. You can use chicken, but the duck breast makes this dish a little sexier.

• 2 Barbary duck breasts,
• skin on 8-10 baby potatoes, washed
• 2 Tbs mixed chopped herbs such as parsley, rosemary mint and thyme
• Handful of beans
• Olive oil
• Butter

Score the skin of the duck breast in a criss-cross. Rub with a little oil and season well with salt and pepper on both sides.

Add a little oil into a non stick pan and heat to medium-high. Place the duck breasts skin side down and let them fry for a few minutes until the skin is golden brown and crispy. Turn over and turn the heat down to medium-low.

Cook until medium rare and allow to rest on a plate under foil for around 10 minutes.
Meanwhile steam the potatoes in the microwave until tender, approximately 6 minutes and add a knob of butter and the herbs and a little salt and pepper, toss to coat.

Steam the beans and add a little butter, salt and pepper.

Plate up by cutting the breast into thick slices and serve with the vegtables. Drizzle over the resting juices.

Wine suggestion: Chardonnay or Pinot Noir

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

MOROCCAN LAMB STEW

Serves 2

Fragrant rather than spicy stew that is dead simple and very tasty.

• 300g lamb fillet or back strap diced into 1 inch chunks
• 1 can on chopped tomatoes
• 1/2 cup chicken stock
• 2 tsp cinnamon
• 2 tsp paprika
• 1 tsp ground coriander
• 1 Tsp chopped fresh ginger
• 1/4 tsp chilli flakes
• 6-10 roughly chopped dried apricots
• small handful of chopped mint
• small handful of chopped coriander

Seal the lamb in a little oil. Add the tomatoes, stock and spices. Bring to the boil then place in the oven at 170c for 45 mins, add the apricots and contiue to cook for another 45 mins until very tender and the sauce has thickened. Stir in the mint and coriander at the end.

Serve with cous cous. Great with a vegetable tagine (see http://menumate.blogspot.com/search?q=tagine)

Wine/Beer suggestion: Coopers Pale Ale

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

MARINATED CHICKEN BREAST WITH ROAST VEGETABLES

Serves 2

Rustic French style dish which is simple and very tasty.

Marinated chicken

• 2 chicken breasts - skin on
• 1/4 cup olive oil
• 2 cloves of garlic peeled and roughly crushed
• 2 sprigs of rosemary
• 6 springs of thyme
• 4 bay leaves
• 2 'strips' of lemon peel
• juice of 1/2 lemon
• good grinding of salt and pepper

Vegetables

• 2 potatoes peeled and cut roughly into chips
• 2 carrots also cut like chips
• 2 baby leeks (white bit and first inch or two on green - total about 5 inches)
• 1 brown onion peeled and halved from top to bottom
• handful of frozen peas

Par boil the vegtables except the peas for 5 mins until beginning to soften. Toss them in an oven tray with some melted butter, olive oil, salt and pepper and roast at 220c for 35-45 mins until golden brown. Add the peas to the oven tray in the last 5 minutes.

Marinade the chicken for 1-2 hours. In an oven proof frypan add the chicken skin down with all of its marinade until the skin is brown (3-4 minutes), turn oven and fry a little longer then add to the oven and cook for approx 12 mins (longer if they are large) until cooked through. Remove from the oven and allow to rest covered in foil for at least 5 minutes.

To serve place the vegetables on a plate, cut the chicken breast into 3 and place on top of the vegetables. Simple but effective.

You can make a light spoonful or two of gravy if you like by removing the large solids (some will be burnt) and put on the hob with a slash of wine and a little butter. Add the resting juices and spoon over or around the chicken when you serve.

Wine suggestion: Chardonnay

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

SPICED RUMP STEAK WITH ROSEMARY & GARLIC POTATOES

Serves 2

Delicious steak dish.

2 x 300g centre cut new york rump steak
1 Tbs ground cumin
1 Tbs ground coriander
1 tsp smoked paprika
salt & pepper
1 Tbs lemon juice plus 2 wedges of lemon
2 pink eye potatoes
6 cloves of garlic unpeeled
2 spigs of rosemary
olive oil

Marinade the steaks for 30-60 mins in the spices and lemon juice with a good drizzle of olive oil.

Peel and slice the poatoes into chunks. Parboil for 10 mins and then toss in oilive oil, salt and pepper in a small oven tray. Add the rosemary. Roast in a 220c oven for 30-40 mins until golden brown

Pan fry the steaks on a hight heat and finish in the oven with the potates for 5-10 mintues depoending on how you like your steak. Allow the steaks to rest for 10 mins under alfoil.

Cut the steak on the bias and plate up with the potaoes and a gren salad.

Wine suggestion: Penfolds 407

MenuMate: your mate in the kitchen http://menumate.blogspot.com/

THE NO MEASURE RASPBERRY CRUMBLE

Serves 2

Necessity is the mother of invention. Not having any scales or measuring cups meant that I had to hone this recipe using just tablespoons. The result is an easy to pull off perfect every time crumble that removes all of the measuring palava.

crumble mix

• 8 Tbsp plain flour
• 3 Tbsp brown sugar
• 2 Tbsp porridge oats
• 4 Tbsp room temp butter
• small pinch of salt

Rub together all of the ingredients until you get a course bread like texture.

Berry filling

• 2 cups approx of raspberries
• 1/2 tsp caster sugar
• 1/2 tsp plain flour

Mix together and place in the bottom of your oven proof ramekins or bowls. There should be enough mixture to fill the bowls just over half way. You can use other berries such as strawberries or blackberries, adjust the caster sugar if using a slightly sweeter or more sour berry.

Cover the berries with the crumble mix. Bake in a 200c oven for 20-25 mins until golden brown.

Remove from the oven and allow to cool for a few minutes (it will be very hot). Serve with a large dollop of ice cream.

MenuMate: your mate in the kitchen http://menumate.blogspot.com/