Category Archives: Recipes – All About – Tried and Tested

Cooking for Family and Friends

Cooked Radish Leaves

2013-10-22 - Quaglia e Verde di Ravanello

FOGLIE DI RAVANELLO

Radish Leaves

A product normally discarded is any time as nutritious and palatable as Spinach, Silverbeet or Chard

20 g Butter

20 ml Extra Virgin Olive Oil

1 Small Onion (Finely Chopped)

2 Cloves of Garlic (Finely Chopped) – Optional

1 Fresh Chilli (Finely chopped) – Optional

Radish Leaves, including stems (Washed and coarsely chopped)

Put Butter, Oil, Onion and Garlic in a pan and fry over low heat until onion is soft and sweet. Ad Chilli and Radish Leaves and cook until leaves are just soft – not too long.

Quail with Pancetta and Sage

2013-10-22 - Quaglia con Pancetta e Salvia

QUAGLIE CON SALVIA E PANCETTA

Quail with Sage and Pancetta

40 g Butter

40 ml Extra Virgin Olive Oil

1 Onion (Finely Chopped)

4 Cloves of Garlic (Finely Chopped)

100 g Pancetta (Diced)

10 Quails

Salt

Pepper

1 Cup of Good White Wine

20 Sage Leaves

2 Litres Chicken or Quail Stock

1 Capsicum (Cleaned and cut into strips)

1 Ripe Tomato (Cut onto cubes)

Put Butter, Oil, Onion and Garlic in a pan and fry over low heat until onion is soft and sweet (about 15 minutes). Turn the heat to high and ad the Pancetta and Quails. Brown Quails on both sides and ad Salt and Pepper to taste. Ad the wine and cook until wine has evaporated then turn to medium heat and ad the Sage. Cook for 5 minutes then ad 1 Litre of stock and simmer for 15 minutes.  Ad Capsicum and Tomato and simmer until quails are well soft.  Keep adding stock to keep it well moist. Quails must be turned and basted with the sauce frequently.

Serve with Polenta !!

QUAIL SLAUGHTERING DAY

Slaughtered 30 quails today and I see on the net some people claim to do one quail in 3 minutes. I am far behind as 30 quails took me 5 hours – i.e. 10 minutes each. I must say though that I have done a good job slaughtering, cleaning, de boning, vacuum packing and freezing all included in my time trial.

Tradition has it that the entrails (Giblets, Hart and Liver) are eaten on the day, as we have done. See this wonderful risotto recipe we had as a primo piatto. Also tried some Otago Fried Quails (the Colonel would have envied this) with the drumsticks and wings – antipasto. The breast meat was eaten as Involtini di Quaglia – a mouth watering experience – secondo piatto. See recipe.

For those friends that were invited but could not come – you missed on a very special meal.

RISOTTO CON2013-10-09 - Involtini di Quaglia  QUAGLIE2013-10-09 - Otqago Fried Quail

Fry onion and garlic in butter and olive oil until onions are soft. Ad quail livers and harts, chilli and chopped rosemary and continue to cook until meat is done. While frying ad salt and pepper to taste. Set aside. In the mean time make a traditional risotto using the Quail Stock made with the wings, back bone, rib case and breastbone. Ad the quail meats five minutes before the rice is done. When the risotto is al dente, stir in some butter off the heat and ad parmigiano when on plate. ENJOY!!

 INVOLTINI DI QUAGLIE

Take the deboned breast meat and make involtinis with the meat, fresh sage leaves and pancetta. Ad salt and pepper. Secure with string. Fry the involtinis in butter until done and then remove from pan. Deglaze the pan with good red wine and reduce a bit. Pour over the involtini and serve. WHAT A DELIGHT!

The Broad Beans are growing well this year

FAVA (BROAD BEANS)

Very few vegetables are as versatile as the Fava Bean. Early in the season they can be plucked from their skin and eaten with Pecorino Cheese as they do in Italy. Fresh Fava has a sweet taste and goes well with fresh herbs, lemon juice, leafy greens and mild cheese such as mozzarella. Also good in purees, soups, casseroles, risottos and frittata. Dry Fava makes an excellent winter staple.

 2013-10-05 - Fava Plant

 Shell all the fresh beans but the very youngest and steam for 5 minutes, and then toss with olives and butter. Enjoy!