Tag Archives: Home Cooked Heston

Hanging Lamb On A String


FRANCIS MALLMAN STYLE COOKUP

Mid way through the popular Netflix Original Show Chefs Table the Francis Mallman episode I actually bought his book. I couldn’t Wait. I came across this recipe in the cookbook and had to try it. Hanging lamb on strings, whats not to like. All the juices dripping down in to the fire and smoking up into the leg of lamb, giving it even more flavour. I also made burnt peaches and figs with amaretto, lemon zest and mint. I’m not going to write out the recipe as there are a few more that I would like to try and share. The photos below are quite self-explanatory. If you want to give it a try, please send me some photos and I will feature them on my blog.

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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