Left: The wonderful creme brulee with just a hint of lavender. Right: Frances is a cheeky pose.
(Frances was the first to host one of our Shoalhaven Foodie feasts, back in August 2009)
There's nothing quite as lovely as a dinner party amidst the cold of winter.
The Guests
The Shoalhaven Foodies
The Menu
Beetroot and orange soup,
When sourcing my produce, I didn't need to go far , I had grown a bumper crop of lovely heirloom variety beetroot , the oranges were just ripening on the trees. My mother an inspired gardener, had some spectacular parsnips which she had grown. The rabbit supplier was a Berry local who breeds rabbits and chickens for the table – beautifully fresh.
So to the organising of the feast.
Then I made the creme brulee where the milk is infused with lavender flowers giving the brulee just a hint of lavender flavour.
Now for the recipes!
Beetroot and orange soup
2 tab olive oil
1 onion
1 celery stick
1 garlic clove
3 large beetroots
100ml orange juice
750ml chicken stock
salt, pepper, yoghurt
Saute onions, garlic, and celery in oil, add diced beetroots and cook 5 mins then add juice, stock and bring to the boil, lower heat and simmer 20mins. Puree the mix, add salt and lots of fresh black pepper, then a spoonful of yoghurt to serve.
Rabbit Stifado,
1 large rabbit ( cleaned)
2 tabs tomato puree
2 bay leaves
4 garlic cloves chopped
4 tab red wine vinegar (balsamic works well)
1/2 cup olive oil
1 teaspoon sugar
1 small cinnamon stick
4 whole allspice
1 sprig rosemary
2/3 cup red wine
1 1/4 cups hot water
8 small while onions
salt
lots of fresh black peper,
Rinse rabbit and cut into sections, place into a bowl with bay leaves and vinegar, leave over night, then pat dry.
Heat half the oil in large ovenproof dish add rabbit and brown, add the tomato paste, red wine,sugar,garlic and spices, then the hot water, place into oven, cook at 170c for around an hour. Saute onions till coloured then add to rabbit, cook for further 15-20 mins, season and serve.
Lavender creme brulee
8 egg yolks
3/4 cup white sugar
4 cup heavy cream
1 teaspoon vanilla extract
1 tab dried lavender flowers
Butter individual bowls.
In a heavy-based saucepan place cream and lavender, bring to simmer, remove and let infuse for 5 mins. Whisk egg yolks, add sugar whisk until light and creamy, slowly add strained cream, blend well and pour into moulds put into a tray filled with water that at least comes half way up the moulds, bake for around 1 hour at 170c.
Make a toffee by dissolving sugar and water, then bring to the boil, remove from heat when it has started to colour, pour a small amount over cooled creme brulees, smooth out with heated spoon.
The Menu
Beetroot and orange soup,
Herb scallion drop biscuits
Rabbit Stiffido, mashed parsnip
Lavender creme brulee.
With hazelnut macroonsWhen sourcing my produce, I didn't need to go far , I had grown a bumper crop of lovely heirloom variety beetroot , the oranges were just ripening on the trees. My mother an inspired gardener, had some spectacular parsnips which she had grown. The rabbit supplier was a Berry local who breeds rabbits and chickens for the table – beautifully fresh.
Left: The intensely coloured beetroot and orange soup. Right: And here's the menu.
I have four lovely chickens who roam free-range in my garden and, if not detoured, my house! They supplied the eggs for the brulee, the milk came from South Coast dairy, across the field from my house.
So to the organising of the feast.
The day before I marinated the rabbit, which was gutted and still whole , with red wine vinegar and crushed bay leaves
Then I made the creme brulee where the milk is infused with lavender flowers giving the brulee just a hint of lavender flavour.
Handy Hint: if you don't have a torch for browning the toffee, make a toffee mix in a saucepan and pour a light layer over the individual brulees,it's not as fine but works quite well.
Left: Chere looking fabulous in her Chinese silk jacket. Right: Kim enjoying a drop.
Now for the recipes!
Beetroot and orange soup
2 tab olive oil
1 onion
1 celery stick
1 garlic clove
3 large beetroots
100ml orange juice
750ml chicken stock
salt, pepper, yoghurt
Saute onions, garlic, and celery in oil, add diced beetroots and cook 5 mins then add juice, stock and bring to the boil, lower heat and simmer 20mins. Puree the mix, add salt and lots of fresh black pepper, then a spoonful of yoghurt to serve.
Rabbit Stifado,
1 large rabbit ( cleaned)
2 tabs tomato puree
2 bay leaves
4 garlic cloves chopped
4 tab red wine vinegar (balsamic works well)
1/2 cup olive oil
1 teaspoon sugar
1 small cinnamon stick
4 whole allspice
1 sprig rosemary
2/3 cup red wine
1 1/4 cups hot water
8 small while onions
salt
lots of fresh black peper,
Rinse rabbit and cut into sections, place into a bowl with bay leaves and vinegar, leave over night, then pat dry.
Heat half the oil in large ovenproof dish add rabbit and brown, add the tomato paste, red wine,sugar,garlic and spices, then the hot water, place into oven, cook at 170c for around an hour. Saute onions till coloured then add to rabbit, cook for further 15-20 mins, season and serve.
Lavender creme brulee
8 egg yolks
3/4 cup white sugar
4 cup heavy cream
1 teaspoon vanilla extract
1 tab dried lavender flowers
Butter individual bowls.
In a heavy-based saucepan place cream and lavender, bring to simmer, remove and let infuse for 5 mins. Whisk egg yolks, add sugar whisk until light and creamy, slowly add strained cream, blend well and pour into moulds put into a tray filled with water that at least comes half way up the moulds, bake for around 1 hour at 170c.
Make a toffee by dissolving sugar and water, then bring to the boil, remove from heat when it has started to colour, pour a small amount over cooled creme brulees, smooth out with heated spoon.
