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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.
Tom Yam Goong
I’ve made Tom Yam Goong for you, a Thai classic, which translates as hot and sour prawn soup.
I got the recipe from renowned Thai chef and cookery school owner, Somphon Nabnian, many years ago when I had the privilege of attending his cooking classes in Chiang Mai in Thailand. By the way, I’ve given the recipe in its original form, but even I baulked at 20 chillies and I love spicy Thai food. Just go easy on them and remember it’s a lot easier to add something than it is to take it away.
Chicken Korma
It’s National Curry Week so what better way to celebrate than share my recipe for one of the most loved curries there is? Chicken Korma has a nice deep spicy flavour, but because of the yoghurt tends to be nice and mild which is probably why it’s loved so much – you could of course add more chilli!
Lemon Chicken Risotto & Pine Nut Salad
Would you like to make the most of that leftover roast chicken? Or, maybe you’re just looking for a new risotto recipe to try? Here’s a dish which you’ll love. The ingredients have been chosen to compliment each other and create a really fresh tasting meal, which is quick and easy to put together.
