Tag Archives: celery

Maltese rabbit stew

In Flanders, rabbit is cooked slowly in beer with dried prunes added towards the end, to make a lovely stew full of flavour. It is a festive dish that we often have on Christmas eve or on Sundays with family.

Since going grain free, beer is no longer an option. Wine is a good substitute but we would normally go for red wine. This recipe however, calls for a more southern flavour that pairs well with celery, olives and capers. White wine!

Apparently, this way of cooking rabbit is in vogue on the island of Malta. You need only a few ingredients and an hour or so of cooking time. I bought – or rather Gert bought – a big rabbit, so the dish lasted us two days.

I used one big pot for the rabbit, and another for the vegetables. They were combined for stewing with the wine in both pots later on.

It tastes even better the next day.

Chop onions, carrots, leek and celery.

Chop onions, carrots, leek and celery.

Rabbit, celery and olive oil

Rabbit, celery and olive oil

Apple cider vinegar, bay leaf, capers and rabbit liver

Apple cider vinegar, bay leaf, capers and rabbit liver

Fry onions first, then add leek, celery and carrots, and finally garlic, capers and bay leaf. Season well.

Fry onions first, then add leek, celery and carrots, and finally garlic, capers and bay leaf. Season well.

Brown rabbit on all sides.

Brown rabbit on all sides.

Simmer rabbit with vegetables and bay leaf in white wine.

Simmer rabbit with vegetables and bay leaf in white wine.

Ingredients:

  • 1 big rabbit, in pieces. I used the liver as well.
  • a few stalks of celery and a few stalks of leek, chopped.
  • 4 carrots, chopped.
  • 2 cloves of garlic, minced.
  • 1 big onion or two small ones.
  • olives and/or capers!
  • bay leaf (and fresh rosemary if you have it, I didn’t).
  • 1 bottle of white wine
  • A few spoonfuls of apple cider vinegar or wine vinegar.

Preparation:

  • Prepare your vegetables. Chop garlic, onion, celery and carrots.
  • Brown the rabbit pieces on all sides in olive oil. Go slow but brown them thoroughly. Season well with salt and black pepper.
  • When they are browned, throw in a few spoonfuls of apple cider vinegar or wine vinegar and let it rest a little.
  • In another pot, fry onions in olive oil until they are translucent. Add carrots, leek, celery and garlic and let simmer for ten minutes or so. Season with salt and pepper. Towards the end, add the olives and / or the capers and the bay leaf and rosemary.
  • Arrange your rabbit pieces and vegetables together, pour the white wine over it until your stew is half submerged.
  • Cook for an hour or longer, on low heat and under the lid. When the meat falls of the bones, your dish is ready to serve.

It tastes even better the next day!

 

 

 

 

 

 

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Soba noodles with celery and oyster mushrooms

I hardly ever crave traditional wheat pasta anymore, I actually feel bloated just thinking about it. That’s why I’m happy to try alternatives like these soba noodles that I found in our local Bioplanet supermarket.

Soba noodles are made from buckwheat. Buckwheat is gluten free and not a grain but technically a seed. This makes it a healthier choice, or a soft paleo pasta alternative!

I picked up this great vegetarian recipe in one of Pascale Naessens‘ books. She uses shitake mushrooms, I used oyster mushrooms and regular white mushrooms.

I found the garlic and the walnut oil to be essential, since they complement the nutty flavor of the buckwheat noodles very nicely and give the dish a rich taste. But of course you could substitute with another nut oil or a nice olive oil.

What I used:

  • Soba noodles
  • Garlic, 2 cloves, minced
  • Celery, a few stalks, chopped
  • Oyster mushrooms and regular mushrooms, in bite sized pieces
  • ( shitakes if you have them! )
  • Walnut oil and / or olive oil

Recipe:

  • Heat olive oil in a skillet and fry the celery, stirring often so as not to burn them.
  • Add the garlic and brown celery and garlic over low heat.
  • Add the mushrooms and continue to simmer until they are soft and shiny.
  • Season with salt and freshly ground black pepper.
  • Cook soba noodles in a large pot with boiling water and salt.
  • Stir and drain gently.
  • Add the noodles to the celery and mushrooms and mix gently.
  • Drizzle with walnut oil and / or olive oil, and garnish with parsley or cilantro.

Although Gert usually doesn’t like the taste of buckwheat (eg in breads, crackers or pancakes), this combination of garlic, mushrooms and nutty flavors went down very well.┬áHe didn’t even comment on the absence of meat.. That’s a big success in my book!

Mushrooms, garlic and noodles mise-en-place

Mushrooms, garlic and noodles mise-en-place

Celery frying in garlic

Celery frying in garlic

Stirring in oyster and regular mushrooms

Stirring in oyster and regular mushrooms

Cooked soba noodles needing oil and toppings

Cooked soba noodles needing oil and toppings

Soba noodles with celery, garlic and mushrooms.

Soba noodles with celery, garlic and mushrooms.