Competitions
CC January entries
Here are the final Calendar Competition entries for January. Please read the recipes and vote for your favourite! You can do this by using the Thumbs Up / Down buttons at the bottom of the recipe.
Please note at this stage we are voting on the recipe, and not the photo. That will come later! Votes will be counted on the last day of February.
Calendar Competition – time to vote on January’s entries!
It’s time to test your voting skills, as January’s Calendar Competition entries are now in! We’ve been really pleased with the response to this competition, but think you’re holding out on us! There’s still going to be another11 challenges throughout the year, so plenty more chances to get one of your recipes on the calendar.
Rabbit Casserole with Shallots and Walnuts
We rear our own rabbits, generous friends have a walnut tree and other friends from Brittany arrived, last autumn, with gifts that included a string of shallots. Today I have combined these ingredients with an onion and a swede from our own garden to create a warming winter casserole; very appropriate as the temperature has fallen below zero.
The addition of walnuts made the casserole taste more gamey but rabbit avoids that well hung flavour that does has never appealed to me. If you hesitate to eat rabbit or game, substitute with chicken and possibly a few small mushrooms.
Beetroot & Fennel Risotto
I was thinking about what to cook in January as I went looking around our veggie patch for inspiration. We have an abundance of beetroots at the moments so I picked three of them and walked back to the warmth of the kitchen, grabbing a few other ingredients on the way.
I’m not always a big fan of the risotto but this one turned out to be the most dramatically red and delicious supper.
Sausages with Celeriac and Peppercorn Mash
Comfort food comes in no better form than a well cooked sausage, or so it seems to me as I gaze out on a snow covered garden and watch the sheep snuggled in their woolly coats in the adjoining field. But what to add to the deep and succulent flavour of our butcher’s best sausages – how about celeriac that has been freshly pulled from our kitchen garden?
