main course

Smoked quail caesar salad

~ Eloise Emmett ~ Leave a comment

4 smoked quail
4 eggs (6 total recipe)
2 rashers bacon
4 thick slices bread
1 teaspoon oil
2 cos lettuce
½ cup parmesan cheese
1 clove garlic anchovies (to your taste)

Dressing
1 egg yolk
1 egg
1 clove garlic
1 tablespoon basil 1 tablespoon white vinegar
4 anchovies
pinch pepper
1/2 cup oil

To make the dressing: In a blender add all the ingredients apart from the oil and blend, then while still blending add oil in a slow thin drizzle to form a thick creamy dressing.

Wash and drain the lettuce and break it up into large pieces.

Cut the bacon into 5ml strips and fry in a frying pan until crispy and drain the fat off on some paper towel.

To make the croutons, remove the crusts from the bread and cut the bread into 1 cm cubes fry in a pan with the oil until golden brown all over.

Boil the eggs for about 6 minutes so that they are soft boiled, cool, peel and slice

Shave the parmesan

Take the quail from the bones and cut into small pieces

When ready to serve, dress the lettuce in some of the dressing and put this in four bowls, arrange the quail, croutons, bacon ,cheese, eggs and anchovies if you like, and extra dressing in the four bowls and serve immediately

DPP_86

 

Side of lamb part 2, slow cooked chump chops

~ Eloise Emmett ~ Leave a comment

The rain and cloudy day yesterday has made me want to use the slow cooker, from my garden I have carrots, rosemary, parsnips, silver beet, cabbage, pink eyes, sage, garlic and onion. I will use the stewing chops from the side of lamb to make this dish and I will serve it with the apple and mint jelly that I made a few days ago (see the previous post).

DPP_52

Garlic and rosemary braised chump chops, sautéed  silver beet and cabbage, sage and butter pink eye potatoes, parsnip and carrot mash and apple mint jelly.

2 Tablespoons flour
800 grams stewing chops
1 large brown onion
3 cloves garlic
4 sprigs rosemary
2 cups beef stock
Salt
Pepper

400 grams pinkeye potatoes
1 clove garlic
10 sage leaves
1 teaspoon butter

2 medium carrots
2 medium parsnip
1 teaspoon butter

½ brown onion
1 clove garlic
1 cup cabbage
1cup silver beet
1 teaspoon oil

To cook the lamb: Slice the onion and crush the garlic, chop the rosemary and put these in the base of the slow cooker. Heat a pan a coat the chops in the flour, brown the chops in the pan on both side and put these in the slow cooker. Cover with the stock and add a pinch of salt and pepper and cook on low for about 4 hours or until the meat is falling of the bones.

To cook the potatoes: Wash the pinkeye’s, put in a pot and cover with water and boil for about 10 minutes or until tender. Heat a pan and melt the butter sautéed the crushed garlic and sage and toss the potatoes through.

To make the mash: peel the carrots and the parsnips and put in a pot cover with water for about 10 minutes or until they are cooked and soft, strain and mash with the butter, and season with salt and pepper.

To cook the cabbage: slice the onion, cabbage and silver beet and crush the garlic. Heat the oil in a pan and sauté the onion and the garlic, add the cabbage and silver beet and sauté for a further 6 minutes until cooked and tender.

And serve with the apple and mint jelly.