Tag: carrots

Turkey Breast Braised with Shiitake Mushrooms and Amaretto with Rainbow Carrots Sauteed in Butter Recipe


  • 500 g turkey breast
  • 500 g rainbow carrots
  • 150 g butter
  • 200 g shiitake mushrooms
  • 4 garlic cloves
  • 100 ml amaretto liquor, Italian almond one
  • salt and pepper to taste

Preparation method:

  1. Slice the breast into 4 thin slices.
  2. Chop the garlic.
  3. Slice the shiitake mushrooms.
  4. Slice the rainbow carrots.
  5. Salt and pepper on both sides the turkey slices.
  6. Melt 25 g of the butter in a frying pan.
  7. Gently fry the turkey slices on each side for 1 minute or so.
  8. Next sautee the carrots: Because I have higher and darker colours and I didn’t want to tint the lighter ones, I sauteed them in two batches in different skillets:
  9. Heat 25 g of butter in two separate skillets.
  10. Sautee in one the lighter coloured carrots – yellows, oranges, greens for about five minutes. Add a bit of salt up to your taste.
  11. In the other skillet, we’ll sautee the darker ones – purples and darker oranges.
  12. Separately in another 25 g of butter sautee lightly the shiitake mushrooms.
  13. Add to this skillet the seared turkey fillets, the chopped garlic, pour over the amaretto and add a bit more of butter. Add salt and pepper to taste and simmer for 3-4 minutes over low heat.
  14. Serve while hot the turkey fillets with shiitake amaretto sauce next to the visual splendour of the sauteed rainbow carrots.

Rabo de Torro – Spanish Bull Tail Stew Recipe

Rabo de Torro - Spanish Bull Tail Stew 17

I came across this recipe quite a time ago, but up till now whenever I found in shops oxtails, I was never in mood for cooking this dish.
Recently I had a free long weekend and I finally set my mind on it.

Ingredients (6 servings):Rabo de Torro - Spanish Bull Tail Stew 0

  • 2 kg cow tail / oxtailRabo de Torro - Spanish Bull Tail Stew 02
  • 400 g canned tomatoes
  • 1 l dry red wine (If Spanish is better 😉 )
  • 150 g wheat flour
  • 2 cups beef stock
  • 2 carrots
  • 2 medium onions
  • 1 bulb garlic
  • 1 red bell pepper
  • 2 teaspoon chopped ginger
  • 50 ml olive oil
  • 4 cloves
  • 4 bay leafs
  • salt and freshly ground pepper to taste

Preparation Method:

  1. Cut the tails at each joint, Season the bull tail with salt and pepper.Rabo de Torro - Spanish Bull Tail Stew 03
  2. Place the tail pieces in a bowl, season with salt and pepper and add enough red wine to cover them all and let them marinate for 30-60 minutes.Rabo de Torro - Spanish Bull Tail Stew 05
  3. Dice the onions, chop the garlic and ginger.Rabo de Torro - Spanish Bull Tail Stew 04Rabo de Torro - Spanish Bull Tail Stew 06
  4. Slice thinly the carrots.Rabo de Torro - Spanish Bull Tail Stew 10
  5. Slice thinly the red bell pepper.Rabo de Torro - Spanish Bull Tail Stew 07  Rabo de Torro - Spanish Bull Tail Stew 09
  6. In a large cast iron pan heat olive oil over medium high heat.
  7. Remove the tails from the marinade drizzling down the liquid then dust them in flour, removing the excess flour.Rabo de Torro - Spanish Bull Tail Stew 08
  8. In batches, sear every piece of tail until browned on each side.
  9. Remove the bull tails from the pan and set them aside.
  10. Add a bit more oil to the pan and saute the onion and garlic for 5 minutes.
  11. Add the sliced bell pepper and sate 5 more minutes.Rabo de Torro - Spanish Bull Tail Stew 11
  12. Add the sliced carrots, bay leafs, cloves and ginger and saute 2 saute minutes.Rabo de Torro - Spanish Bull Tail Stew 12
  13. Place back the tail pieces into the pan, add the remaining wine and stock.
  14. Bring to a boil and then cover the pan and simmer it for 3 hours or more until the meat is tender and falling off the bones. Add some stock if needed.Rabo de Torro - Spanish Bull Tail Stew 13vRabo de Torro - Spanish Bull Tail Stew 14
  15. Serve with french fries.Rabo de Torro - Spanish Bull Tail Stew 15 Rabo de Torro - Spanish Bull Tail Stew 18

Rabbit Bolognese – A Jamie Oliver Adapted Recipe

Rabbit Bolognese 17

I came across these Rabbit bolognese recipe on Jamie Oliver’s site. I found it very interesting especially the slow-cooking part in the oven for 12 hours… 🙂

So I gave it a try and my version of the recipe is here:

Ingredients (serve 12):

  • 1 whole rabbit, including internal organsRabbit Bolognese 01
  •  slices smoked bacon, roughly chopped
  • 4 bay leaves
  • 1 bulb garlic
  • 1 leek
  • 2 carrots
  • 2 parsley rootsRabbit Bolognese 03
  • 1 parsnip
  • 2 sticks celery
  • 2 medium onionsRabbit Bolognese 05
  • 500 g abalone (oyster) mushroomsRabbit Bolognese 07
  • 2 x 400 g tinned chopped tomatoes
  • 2 bunches green onions
  • 500 ml good lager beer
  • 2 teaspoons ground nutmeg
  • 1/2 lemon
  • 1 l passata
  • a few sprigs of fresh thyme
  • olive oil

Preparation method:

  1. Preheat the oven to 110°C.  Rabbit Bolognese 16
  2. Dice the bacon into small cubes.Rabbit Bolognese 08
  3. Wash the carrots, parsley root, parsnip and celery sticks.
  4. In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.Rabbit Bolognese 09
  5. Add the whole rabbit, internal organs,Rabbit Bolognese 04 bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon,Rabbit Bolognese 06 green onions and water to cover all ingredients.Rabbit Bolognese 10
  6. Season with the ground nutmeg, salt and freshly ground black pepper.
  7. Place the pot into the oven and let it cook for 12 hours. If having an electric oven -like me- you don’t need to put the lid on but for gas ones do put the lid.
  8. When cooked, take out the pot from the oven and it cools down a bit.Rabbit Bolognese 11
  9. Pick the meat pieces out of the pot, flake them and discard the bones. Rabbit Bolognese 12 Rabbit Bolognese 13
  10. Using your hand hands, squeeze the vegetables into a puree-like consistency.
  11. Pour any juices left behind into the new pan, then go back in and have another rummage to make sure you haven’t missed anything.
  12. Chop the mushrooms into small pieces.Rabbit Bolognese 14
  13. Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
  14. Add the passata, season to taste with some extra salt, pepper and nutmeg. Bring to boil and let it cook until it reduces to the desired sauce thickness, about 1 hour.
  15. Serve with penne or similar shape Italian pasta,Rabbit Bolognese 15 grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop.Rabbit Bolognese 18 And why not, a glass of Rose wine!
  16. Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.