April 13, 2015 by Varga László
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 organs
- slices smoked bacon, roughly chopped
- 4 bay leaves
- 1 bulb garlic
- 1 leek
- 2 carrots
- 2 parsley roots
- 1 parsnip
- 2 sticks celery
- 2 medium onions
- 500 g abalone (oyster) mushrooms
- 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
- Preheat the oven to 110°C.
- Dice the bacon into small cubes.
- Wash the carrots, parsley root, parsnip and celery sticks.
- In a large pot, cast iron if available, heat a bit of olive oil and fry the bacon cubes until golden.
- Add the whole rabbit, internal organs, bay leaves, thyme sprigs, whole garlic bulb, leek, carrots, parsley roots, parsnip, celery, onions, mushrooms, tinned tomatoes, beer, tomato purée, the half lemon, green onions and water to cover all ingredients.
- Season with the ground nutmeg, salt and freshly ground black pepper.
- 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.
- When cooked, take out the pot from the oven and it cool down a bit.
- Pick the meat pieces out of the pot, flake them and discard the bones.
- Using your hand hands, squeeze the vegetables into a puree-like consistence.
- 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.
- Chop the mushrooms into small pieces.
- Sift the juice for any remaining bones, then return the meat flakes, mushrooms and the vegetable puree.
- 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.
- Serve with penne or similar shape Italian pasta, grate some Parmigiano Reggiano (Parmesan) or Pecorino cheese atop. And why not, a glass of Rose wine!
- Place the remaining bolognese sauce into plastic bags and freeze them, and reheat them whenever you need a quick and yummy food.
Category Italian, Rabbit | Tags: carrots,italian,mushrooms,nutmeg,pasta,rabbit,tomatoes | No Comments
March 26, 2015 by Varga László
Ingredients (8-10 servings):
- 2 kg beef chuck
- 4 red onions
- 1 bulb of garlic
- 2 cans cubes tomatoes
- 2 cans tomato paste
- 4 cans black beans
- 1 red bell pepper
- freshly ground black pepper and salt to taste
- 2 teaspoons cinnamon
- 2 teaspoon ground cumin
- 2 tablespoons chili powder
- 2 teaspoons thyme
- 4 tablespoons chili flakes (personally made by me from very hot peppers from the farmers market) or 3-4 jalapeno peppers if you find
- 2 tablespoons corn flour (best if you have the Mexican one – Masa harina, but I could not find so used regular)
- 100 ml olive oil
- 75 g dark bitter chocolate
- Dice the beef into 1 cm cubes.
- Chop the onions and garlic.
- Cut the red bell pepper in thin stripes.
- Place the beef cubes in a large bowl and season it with freshly ground pepper, salt to taste, 1 teaspoon cinnamon, 1 teaspoon cumin and 2 tablespoons of the chili powder.
- Heat a large cast iron pan over medium high heat, add the olive oil and the meat pieces spreading in one layer. Leave them to brown and caramelize, turning only after the bottom is browned.
- Repeat this procedure until all meat is fried, in batches, approximately 4 batches. Remove the beef from the pan and set aside.
- Heat some olive oil in the emptied pan, add the chopped onions and garlic and saute for 5 minutes over medium heat until they get soft and golden brown.
- Add the chili flakes and saute for another minute.
- Return the meat to the pan and add the tomato paste and the diced tomatoes.
- Add the corn flour, the remaining cinnamon, cumin, thyme and chili flakes to taste.
- Simmer for 1-2 hours stirring now and then, until meat is tender .
- Add the red bell pepper stripes and simmer for another 10 minutes.
- Add the chocolate pieces and stir to melt them.
- Strain the liquid from the black beans cans and add the beans to the chili. Simmer for another 5 minutes .
- Serve while still hot with some chocolate crunches on top and some extra chili peppers.
Category American, Mexican | Tags: beans,beef,chili pepper,chocolate,cinnamon,soulfood,spicy,tomatoes | 2 Comments
December 26, 2014 by Varga László
Ingredients (5 servings):
- 5 eggs (one egg per serving)
- 6-8 small onions or 3-4 medium onions
- 400 g of ripe red tomatoes, I used a huge one from the farmers market
- slices of stale bread
- fresh pecorino cheese
- olive oil
- salt and pepper
- baby spinach
- 4 medium carrots
- 2 parsley roots
- 1 medium celery root with stalk and leaves
- Prepare the vegetable broth:
- Slice the roots: carrots, parsley and celery.
- Melt the butter in a soup pot, add the sliced roots and fry them for 5 minutes in the butter.
- Cover the pot with plenty of water (about 3 liters), add salt and pepper to taste and cook for about 40-60 minutes until the roots are done.
- Meanwhile, clean the onions and cut into thin slices.
- Chop the celery stalk
- Wash the celery leaves and chop them coarsely.
- Peel the tomatoes by placing them for a few minutes in boiling water
- Cut them into quarters, remove the seeds and cut the flesh into cubes.
- In a pan, put a tablespoon of olive oil and virgin olive oil to soften the onions on low heat.
- Add a bit of chili flakes and cook for about 20-30 minutes until the onion is caramelized.
- Add the chopped celery stalk, pour a liter of the hot vegetable stock and keep cooking for another half an hour until the broth slowly halves.
- Add the tomato pulp, celery leaves, (baby) spinach and coarsely chopped basil. Adjust salt and pepper.
- Once this time has elapsed (the result will be that of a kind of soup but still enough “soupy”) add the eggs, one at a time, directly into the pan making sure they do not break.
- Cook them for 3-4 minutes until they become poached eggs.
- Toast the stale bread slices, i used the oven for this.
- In each bowl put a slice of toast, slices of cheese and pour over with a big spoon, acquacotta hot and one egg each.
Category Italian, Soup | Tags: celery,cheese,eggs,italian,onions,soup,tomatoes | 1 Comment