B&B Luncheon, April 2006

Risotto with Seared Scallops

Ingredients:

• 1 litre (4 cups) salt-reduced chicken or fish stock
• 2 cups (500ml) of water
• pinch saffron threads
• 2 tablespoons each of finely chopped fresh mint, fresh chives and flat-leaf parsley
• 1 tablespoon finely grated lemon rind
• 2 tablespoons extra virgin olive oil
• 1 medium (150g) brown onion, shopped finely
• 2 cloves garlic, crushed
• 2 cups (400g) arborio rice
• ½ cup (125ml) dry white wine
• 30g butter
• salt and freshly ground white pepper
• extra virgin olive oil, for serving
• 24 (960g) scallops on half shell, roe removed

Method:

Place stock, water and saffron in pan. Bring to boil, reduce to simmer, cover.

Combine mint, chives, parsley and rind in a small bowl. Heat half the olive oil in a large pan, add the onion and garlic, cook, stirring, without browning until onion is soft.

Add rice to pan, stir for about 1 minute or until rice is well-coated.
Add wine to the pan and bring to the boil.
Simmer uncovered until most of the wine has evaporated.
Stir in ½ cup (125 ml) of hot stock; cook, stirring, over a medium heat until the liquid is absorbed. Continue adding the stock in ½ cup batches, stirring until absorbed after each addition.
Cooking time should be about 25 minutes or until rice is just tender.
Stir in the butter.
Season to taste with the salt and pepper.

Heat the remaining oil in a medium frying pan, cook scallops for 1 minute on each side or until browned.

Top risotto with scallops; sprinkle with herb mixture; drizzle with a little extra oil and serve.

Not suitable for freezing or to microwave.

Hunter's Rabbit

Ingredients:

• 1 rabbit, meat removed from bones and cut into 3 cm pieces
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 2 celery sticks, finely diced
• 1 large carrot, finely chopped
• 1 cup dry white wine
• 1½ cups chicken stock
• 1 bouquet garni
• 1 cup frozen boysenberries
• 2 tablespoons arrowroot mixed with a little water
• 1 tablespoon fresh sage, chopped

Method:

Heat the oil in a pot and fry the rabbit pieces until light brown. Stir in the chopped onion and vegetables and cook for 5 minutes.

Pour in stock and wine to cover the rabbit and season generously. Add the bouquet garni. Place a lid on the pot and simmer for approximately 1 hour, or until the rabbit is cooked but not falling to pieces.

Transfer the rabbit to a dish and keep warm.

Remove the garni from the pot. Stir in the sage and the arrowroot and bring to the boil quickly, stirring continuously until the sauce thickens and clears. Add the berries.

Return the rabbit meat to the pot. Then serve with the sauce, mashed potato, Dutch carrots and Brussel sprouts

Rich Chocolate Coconut Tart

Ingredients:

• 1 cup (90g) desiccated coconut
• 1 egg white, beaten lightly
• ¼ cup (55g) caster sugar
• 300ml thickened cream
• 300g dark eating chocolate, chopped finely
• 4 egg yolks
• 2 teaspoons Kahlua or Tia Maria

Method:

Preheat oven to slow (140°C/120°C fan-forced). Grease a 20cm non-stick, smooth-based springform pan with base clipped in upside down.

Combine the coconut, egg white and caster sugar. Press the mixture evenly over the base and 4 cm up side of prepared pan. Bake,uncovered, for about 40 minutes, or until golden. Remove and allow to cool.

Heat the cream until almost boiling. Add chocolate, stir until smooth, cool slightly.

Whisk egg yolks and liqueur into chocolate, strain. Pour chocolate mixture into coconut shell. Refrigerate for 6 hours or until set.

Cut into thin wedges and serve with crème Anglaise.

Not suitable to freeze. Filling suitable to microwave.

This recipe can be made a day ahead.

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