Lamb with garlic and herb risotto

Ingredients (serves 2 with leftovers):

arborio rice (approx 2 cups)
1 white onion, chopped

2 large cloves of garlic, chopped

1 sprig of rosemary, chopped

2 sprigs of thyme

pinch of dried oregano

a few mint leaves

1/2 pack chestnut mushrooms, sliced

1/2 bag spinach

1/2 cup of peas

approx 400ml veg, lamb or chicken stock

approx 300ml white wine

parmesan, to taste

salt & pepper

olive oil

lamb (either rack, chops, cutlets etc)

1. Fry the onion and garlic until soft
2. Add the mushrooms and herbs and cook for another 5 minutes or so, season with salt and pepper
3. Add the rice and stir through to coat the grains
4. Start to add the stock and wine in stages and keep adding liquid when it needs it
5. After about 15-20 minutes put the lamb chops/cutlets under the grill and cook to your liking
6. Add the spinach and peas to the risotto for the last 5 minutes of cooking. Add the grated parmesan and adjust the seasoning
7. Serve the lamb on top of the garlic and herb risotto

Tomato and feta salad

This is almost a Greek salad, but as I don't like olives I prefer to serve them separately so Ross can add his own!

Ingredients (serves 4):

4 large tomatoes
1/3 cucumber

1 red onion

2/3 pack of feta

good olive oil

pepper

basil or parsley (if you like)

1. Roughly chop the tomatoes, red onion, cucumber and feta.


2. Dress with olive oil and season with black pepper. Leave to marinade for about an hour before you want to eat it. The raw onion should be much milder in taste after an hour of marinading.


3. Sprinkle with herbs (if using) just before serving.


4. Best served at room temperature.

Rabbit and rosemary pie

As the weather has been a bit rubbish recently we decided that a pie was in order for a rainy Saturday night in. Apart from a pastry disaster (and a quick trip to Sainsburys for some ready made stuff!) it was pretty easy really.

Ingredients (serves 2):

300g diced wild rabbit (we got ours from Waitrose)
plain flour, for dusting
a couple of rosemary sprigs, finely chopped

tea spoon dried thyme

4 shallots, diced

1 clove garlic, chopped

1/2 pack chestnut mushrooms, sliced

2 slices of pancetta, diced

1 bay leaf

1/2 tea spoon dijon mustard

200ml chicken stock

200ml white wine

pastry (puff or shortcrust)
olive oil

egg

1. Pre heat the oven to approx 150 degrees.


2. Dust the rabbit with flour, salt and pepper, and brown in a hot pan, then set aside.


3. Fry the shallots, garlic, pancetta and mushrooms until soft, add the browned rabbit meat.


4. Add the herbs and bay leaf, followed by the stock, wine and mustard. Cook on a high heat for a few minutes to cook off some of the alcohol.
   
5. Transfer the rabbit mixture into an oven proof dish, cook in a low oven for 1 1/2 to 2 hours, stirring occasionally. The liquid content should have reduced by 1/2 to 3/4. Turn the oven up to 200 degrees once you've taken the filling out.
   
6. Prepare the pastry (we won't give suggestions here after our dreadful attempt!).


7. Transfer the filling into a pie dish and top with pastry. Egg wash the pastry top and put in the hot oven for approx 30 minutes.

We didn't feel that it needed extra gravy but you could have some if you wanted. The pie was very rich and full of flavour, so we had it with plain boiled new potatoes and steamed asparagus.