I have an obsession with beans, natures little good guys, and I’m always looking for new ways to cook them; finding good recipes can be difficult .. most books only deal with the usual baked or refried but this book has 100 recipes from “Lemon Coconut Chickpea Muffins” to “Sloppy Buffalo Beans”
This book “The Great Vegan Bean Book” by Kathy Hester is superb and has now become my new bible..
waste not want not
you don’t kill a cow just for the leather or a rabbit for a fur coat … so try this ……
1 rabbit jointed into 8 pieces
2 tbsp olive oil
1 onion finely chopped
1 stick celery finely diced
2 cloves garlic sliced
2 sprigs rosemary chopped
1 bay leaf
1 hand full green olives
250 ml white wine
300-500 ml chicken stock
heat oven to 180c /brown rabbit on med-high in an oven proof casserole pan and then set aside … reduce heat and cook onion and celery untill soft … return rabbit to the pan and stir in the bay leaf / zest and lemon juice / olives / wine and enough stock to cover then season with salt / pepper … bring to a simmer then put lid on and place in oven for 1 1/2 hours … remove from oven and place on the stove without the lid and simmer untill the sauce thickens slightly …
NB : you can replace the rabbit with chinchilla or mink
i hope you enjoy this as much as you do your fur coat ……..
green lip mussels
this is my seafood risotto recipe ..it has taken a few attempts to get how i like it……
about 12 green lip mussels ( a cup and a half after cooked and shelled )
1 fillet of fish chopped up into small pieces ( about a cup and a half )
2 spring onions cut up
1 clove of garlic crushed
3/4 cup of arborio risotto rice
1 tablespoon oil
1 teaspoon chilli flakes or fresh
1 teaspoon sugar
boil a litre of water in a pot and add a third of the mussels ,cook them untill they open..remove …repete untill all are cooked…save the water….
remove all mussels from there shells
put rice , oil , garlic and chilli in a frying pan on medium heat …add a ladle of mussel stock and a ladle of water….
let the rice absorb the liquid and add more stock and water .the mussel stock can be strong so keep tasting and cut back if need be..continue this untill the rice is almost soft , then add the sugar ..just enough to take the edge off the chilli and the mussel stock … chop the mussels then add them and the onions as well as the fish to the rice and cover . keep on heat untill fish is cooked .this shouldn’t long ………eat