Sweet red peppers stuffed with feta, red quinoa, buckwheat and anchovy fillets
Serves 6 – one pepper per person.
Ingredients
250g cooked quinoa and buckwheat – you may choose another grain of preference
1-2 tbsp organic coconut oil, ghee or butter
1 medium onion, chopped finely
4-6 cloves garlic, chopped finely
1 block of feta, crumbled
6 red peppers, slit down the middle length ways, seeds removed.
4 anchovy fillets
A handful of cherry tomatoes, halved or quartered, pepper to taste. This dish does not require salt due to the anchovy fillets.
A great make-ahead dish, perfect for casual summer dining. Great served warm or cold.
Method
Sauté onion until translucent. Add garlic and cook together. Set aside and allow to cool.
Prepare the peppers by slicing them down the middle, lengthways. Remove seeds and any pith.
Blend the cooked grains, chopped cherry tomatoes, anchovy fillets and feta.
Taste mixture and adjust seasonings.
Pack the red peppers with the quinoa mixture.
Bake at 180 degrees for 45 minutes.
Roasted rabbit with fennel and rose
Ingredients
Rabbit – 4 hind legs, 4 front quarters
2 medium red onions, roughly chopped
1 whole fennel bulb, chopped, top sprigs reserved for garnish
1/2 teaspoon fennel seeds
1 bottle of rose wine
2 bay leaves
4 garlic cloves, crushed
Salt and pepper to taste
3 tbsp olive oil
Method
In an ovenproof dish, fry rabbit pieces in olive oil. Once browned, remove and set aside. In the same dish, add onion, garlic and chopped fennel bulb. Fry all until fragrant, add fennel seeds and bay leaves and return the rabbit to dish. Season with salt and pepper and finally add the wine.
Cover the dish and bake in the oven for a total of an hour and a half. For the last 15 minutes, remove lid and allow to brown and the gravy to thicken.
To finish off, sprinkle remaining fresh fennel sprigs.
Chrys Mangion is a lover of all things food. She is a private caterer and producer of a small range of preservative-free, freshly-made sauces, soups and dips. For more information visit www.facebook.com/mumsyumsfood/.