INDEX food
Quail wrapped in vine leaves with braised borotti beans
You should be able to find vine leaves in any of our larger local supermarkets
Serves 4 Ingredients
For the braised borlotti beans 350g dried borlotti beans, soaked overnight, then drained 435ml dry red wine 1 small onion, finely chopped 3 cloves
3tbsp olive oil 1tbsp chopped rosemary 3 garlic cloves, crushed Pinch of chilli flakes 3tbsp chopped parsley 4 rosemary sprigs
For the quail 4 quails
2 tablespoons olive oil 1 tablespoon balsamic vinegar 2 teaspoons soft brown sugar 8 large vine leaves, preserved in brine
Method 1 To braise the borlotti beans, put them in a large saucepan, add the wine, onion, cloves and 875ml water. Bring to the boil, then reduce the heat and simmer for 25 minutes. 2 Meanwhile, heat the olive oil in a small saucepan. Add the rosemary, garlic and chilli flakes and stir over medium heat for 1–2 minutes, or until fragrant. Add the mixture to the beans and simmer for a further 45–60 minutes, or until the beans are tender. 3 Drain the beans, reserving the cooking liquid. Return the liquid to the saucepan and simmer until it has reduced and thickened. Add the beans, season with sea salt and freshly ground black pepper, then simmer for a further
Rabbit fricassée
Simplify things by getting your butcher to joint the rabbit in advance for you
Serves 4 Ingredients
1.5 kg rabbit, jointed into eight pieces 60g clarified butter 200g button mushrooms 125ml white wine 125ml chicken stock 1 bouquet garni 4tbsp olive oil 20g (small bunch) sage leaves 150ml double cream 2 egg yolks
Method 1 Season the rabbit pieces with sea salt and freshly ground black pepper. Heat half the butter in a large saucepan. Fry in batches over medium–high heat for 6 minutes, turning to brown all over. Remove and set aside.
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2 Melt the remaining butter in the pan, then add the mushrooms and sauté over medium heat for 5 minutes, or until browned. Return the rabbit to the pan, add the wine and boil for 2–3 minutes. Add the stock and bouquet garni, then cover and gently simmer over very low heat for 40 minutes. 3 Meanwhile, heat the olive oil in a small saucepan.
Drop the sage leaves, a few at a time, into the hot oil; they will immediately start to bubble around the edges. Cook for 30 seconds, or until bright green and crisp, taking care not to overcook them or they will burn. Drain on paper towels and sprinkle with salt. 4 Using a slotted spoon, remove the rabbit and mushrooms from the simmering stock and keep warm. Discard the bouquet garni and remove the saucepan from the heat. 5 In a bowl, mix together the cream and egg yolks, then stir quickly into the stock.
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Return over very low heat and cook, stirring constantly, for 5 minutes, or until thickened slightly — take care not to let the sauce boil or it will curdle. Season to taste. Divide the rabbit and mushrooms among warmed serving plates. Drizzle with the sauce and garnish with the sage leaves.
5 minutes. Stir in the parsley, season to taste and allow to cool for 15 minutes before serving. 4 Meanwhile, preheat the oven to 180°C (350°F/Gas 4). Place a rosemary sprig in each quail cavity, then tie the legs together with kitchen string. Tuck the wings behind each bird. 5 Heat the olive oil in a large frying pan. Add the quails and cook over medium–high heat for 4–5 minutes, turning to brown all over. Add the vinegar and sugar to
the pan, bring just to the boil, then remove from the heat. 6 Blanch the vine leaves in boiling water for 15 seconds. Drain well, then allow to cool. Wrap a vine leaf around each quail to enclose. 7 Place them in a roasting tin, seam side down, and bake for 10–12 minutes, or until the quails are cooked but still a little pink. Serve with the braised borlotti beans.
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