Tagliatele with Rabbit & Artichoke Ragu

A delicious slow cooked dinner to go with some fresh tagliatele from Haberfield and a few heads of fresh artichoke.

Browned some rabbit pieces, seasoned with fennel seeds, chilli, salt and pepper in a caserole dish. Took out the browned rabbit, then threw in diced carrot, onion, celery and fennel and cooked off slowly in the sticky pan after the rabbit browning.

Added some garlic and the rabbit pieces and cooked together for a bit. Then added a good lug of white wine and about a few cups of stock. While the wine cooked off a bit, I prepped the artichoke, by removing the outer leaves and cutting the hearts in half. Through these in...put the lid on, then placed in a oven (about 150 degress) to slow cook for a few hours, giving it a stir every hour.

By the end, the rabbit fell of the bone and the artichokes were all soft and mushy creating a delicious thick artichoke flavoured sauce...with enough leaves for texture. Shredded the rabbit meat while the water boiled.

Stirred a few ladels of the ragu with the cooked tagliatele with a heap of parmesan and chopped parsely, drizzled generously with extra virgin olive oil. A lighter ragu that was delicious! An addition of pancetta or bacon in the frying would have added a good kick!

Berlotti Beans in Tomato Sauce with Flatbread

My dad had picked a heap of fresh berlotti beans and I had never cooked this dish before, but was one of my favourite dishes my mum cooks up.

Very simple, a simply browning of onions, carrotts, celery and bacon, then added the beans and cooked for a bit. Then added diced tomatoes and some passata and a touch of chicken stock and cooked for a few hours.

This was some leftovers we re-heated and simply at with some warmed Greek pita bread and freshened with coriander. Delicious!

Salmon Brocolini and Red Pepper Quiche

This was my first go at a quiche...for a quick saturday lunch. Hannah prepped the base, blind baking some short crust pastry. And the filling was just what I usual do for a fritata. I cooked off some red peppers, then sliced stalks of brocolini, then left to cool for a bit while the base cooked.

Then I whisked eggs, parmasen cheese and a splash of milk and a few tablespoons of self raising flour and added some tinned salmon slices and dill. When the base was ready I scattered with the veggies and the brocollini tops (reserving some for the top) then poured over the egg mix which filled it too the brim. Then I placed the remaining veg on top with some extra salmon slices and dill.

Wasn't quite sure how this would turn out, thought it might just all overflow in the oven, but it puffed up beautifully and tasted great. Had this with a raddichio, quinoa, orange, cranberry and walnut salad & and some green beans with slow roasted tomatoes and pine nuts.













All this done with what was on hand in the pantry and fridge!