Rabbit and Mushroom Ragù Pearl Barley Risotto


RABBIT AND MUSHROOM RAGOÛT PEARL BARLEY RISOTTO

I love rabbit! So when I received Cape Mentelle’s monthly newsletter I just had to give this one a try. I used the base of the recipe however adapted it into a full ragoût (Link for original recipe at bottom of the post). I was making this ragoût whilst I was making Shannon Bennett’s Master Chef Australia challenge and this made it a lot easier for me to cook as I had to make this between all the elements of the other dish. It was very tasty and if you have never had rabbit before I highly recommend it.

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INGREDIENTS

– 1 Whole Rabbit

– 250g Pearl Barley

– 1 Clove Garlic, Peeled and Crushed

– 4 Shallots, diced

– 200g Assorted Fresh Mushrooms, sliced

– 100ml Dry White Wine

– 750ml Chicken Stock

– 250ml Red Wine

– 2 Sprigs of Rosemary, Chopped and Keep the tips for Garnishing


METHOD

1: In a large saucepan, brown the rabbit pieces and set aside. 2: In the same saucepan, cook the garlic and shallots until fragrant. 3: Add the mushrooms and sauté until the start to soften. 4: Next return the rabbit to the saucepan.

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5: Add the white wine and whilst bubbling scrape the bottom of the pan to lift all the flavors. 6: Add the red wine and stock and bring to the boil. 7: Reduce to a simmer and cook for 1 hour and 15 minutes or until the meat is falling from the bone.

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8: At the halfway mark add your pearl barley. 9: Once the meat is starting to fall off remove the pieces carefully with tongs, remove all the bones, return the meat to the saucepan and add the chopped rosemary. 10: If the pearl barley needs a little more time taste it at every 10 minute intervals until cooked to your liking. 11: Once the barley is cooked, spoon into a bowl, garnish with the rosemary tip and serve with a nice slice of toasted crusty bread. Enjoy!

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Link to original recipe

http://moet-hennessy-collection.com.au/magazine/cape-mentelle-margaret-river.html?utm_source=cape-mentelle-db&utm_medium=email&utm_campaign=cm-winter-recipes-170615

Great Friday


GREAT FRIDAY FEAST

Here we go The Great Friday Feast! It all started three Easters ago at Matt’s house and is now blossoming into a real cooking event. This year we wowed our guests with our centre piece serving platter, a 2.5m pine plank that we spruced up ourselves especially for the event. Our focus this year was to showcase great WA seafood cooked simple and designed to share.

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The entrée included three dipping sauces each complementing both the salt and pepper cuttlefish and the chilled prawns. To add a fresh touch we made orange and fennel salad with sherry vinaigrette. I have included the recipes for the entrée in this weeks blog.

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Following the entrée I prepared a dish of seared scallops with pumpkin purée and cumin foam which will be posted next week.

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For the main, a giant pan of Rick Stein paella that was cooked on the BBQ and presented in the pan with our guests serving themselves at the table.

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To finish we served mango ice cream with almond tuiles.

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Links to the recipes we used

CuttleFish: http://www.jamieoliver.com/magazine/recipes-view.php?title=salt-aamp-pepper-squid

Prawns and Three Dipping Sauces: http://www.taste.com.au/recipes/2112/prawns+with+three+dipping+sauces

Paella: http://www.bbc.co.uk/food/recipes/rice_with_monkfish_03804

Almond Tuiles: http://www.taste.com.au/recipes/14979/almond+tuiles