Rabbit and onion casserole (Lepur çomlek)

Another rustic Balkan country dish from Rick Stein: From Venice to Istanbul. The food on that series was simple but absolutely delicious Rick. Thanks.

Ingredients
1 rabbit, cleaned and jointed
2 bay leaves
2 Tbsp balsamic vinegar
50ml olive oil
2 garlic cloves, grated
3 whole allspice berries
1/2 cinnamon stick
100ml red wine
160ml chicken stock, hot
1 tbsp tomato purée
2-3 ripe tomatoes, peeled and chopped
1/2 tsp dried oregano
300g baby onions or shallots, peeled and left whole
1/2 tsp sugar
salt and freshly ground black pepper

Method
Preheat the oven to 160C
1. Wash the rabbit pieces well, then pat dry and put in a bowl with the bay leaves and pour over the vinegar. Cover and set aside to marinate for at least 1 hour in the fridge. Make sure you have removed as many little bones as possible.
2. Heat a couple of tablespoons of the olive oil in a flameproof lidded casserole pan over a high heat and fry the rabbit pieces in batches until they are well browned all over. Return all the rabbit pieces to the pan along with the bay leaves from the marinade.
3. Add the garlic, allspice berries, cinnamon stick and red wine. Bring to the boil. Add the chicken stock, tomato purée, tomatoes and oregano. Season with salt and pepper and reduce to a simmer. Cover the pan, transfer to the oven and cook for 1–1½ hours until the rabbit is tender.
4. Meanwhile, heat the remaining oil in a frying pan and fry the baby onions gently, stirring frequently, until just golden-brown all over. This should take about 10–15 minutes. Add the sugar halfway through to help them to caramelise. Tip the onions into the pot containing the rabbit just before it’s done and stir through.

Serve with rice or orzo pasta. Serves 5-6 people

Chook's note: The onions are the piece de resistance in this dish. 
I saved the heart and kidneys for a breakfast fry-up with a tiny bit of mustard and tomato paste or Worcestershire sauce, onion and bacon and onion. 

Albanian baked lamb with rice (Tavë kosi)

Tavë kosi is a national dish in Albania, it’s similar to Greek moussaka. From Rick Stein: From Venice to Istanbul. Thanks Rick.

Ingredients
70g butter
1 Tbsp olive oil
1.2kg boned lamb shoulder, cut into 5cm cubes
4 garlic cloves, grated
1 tsp dried oregano
60g long-grain rice, rinsed
50g plain flour
600ml Greek-style yoghurt
4 eggs, beaten
freshly grated nutmeg, to finish
salt and freshly ground black pepper
Serves 8

Method
Preheat the oven to 180C
1. Heat 20g of the butter and the olive oil in a large lidded pan over a high heat. Brown the lamb in batches.
2. Return all the lamb to the pan. Add the garlic, oregano and 200ml water. Bring to a simmer and cook, covered with a lid, for about 45–60 minutes until the lamb is tender.
3. Stir in the rice, and season with salt and pepper. Transfer to a 3 L earthenware or other ovenproof dish.
4. Melt the remaining butter in a small saucepan, add the flour and make a roux, cook for 2 minutes, then take off the heat. Add the yoghurt and mix well, then return to the heat and cook gently for a couple of minutes. Take off the heat, add the beaten eggs and season with salt and pepper.
5. Pour the sauce over the lamb and rice mixture, grate fresh nutmeg on top and bake for 40–45 minutes until starting to turn golden-brown.
6. Remove from the oven and allow to sit for 5 minutes before serving. Serve with a simple lettuce salad.

Chook's note: I’ve made this with lamb mince and it tasted fine. Not as rich as the slow cook shoulder but when needs must ……
I also use this sauce recipe with Greek moussaka – it’s delish. 

Salmon en Croute

 The sauce for this one has watercress. [realfood.tesco.com]  

Ingredients
150g fresh salmon per person
Puff pastry sheets
1 leek (sliced)
1 Tbsp butter
1 Tbsp horseradish
200 ml cream
Salt and pepper
1 egg beaten

Method
Cook the leek in butter over low heat. After 2 mins add the cream and horseradish with a pinch of salt and pepper. Gently cook a further 5 mins.
Place a try in the fridge till cool. Cut a square of puff pastry and place a spoonful of the leek mixture on it then place salmon on top.
Brush around the edges with egg. And wrap like a parcel.
Brush all over with egg and cook 200 C for 20 minutes until golden.

Serve with potato mash and steamed asparagus (option - top with Beurre blanc)

Beurre blanc
Cook ½ small onion chopped on gentle heat till soft.
Add 100ml white wine and reduce by half, then add 1 Tbsp cream.  Gently whisk in 100g cold diced butter until you have a smooth silky sauce.

Chook’s note: You could add a couple of handfuls of baby spinach leaves or watercress to the leek sauce. You could also substitute crème fraiche or cream cheese for the cream. There are loads of sauce variations you could try – this is the one I learnt to make. 
You can be as creative as you like with the parcel – cut the pastry in the shape of a fish, lattice the top sheet or decorate with pastry cut outs. 

Recipe from Rob’s Cooking class, Graduate House, Melbourne 2008-9. Thanks Rob the classes were fantastic!
The chef-teacher was Robert Goodman who formerly worked at the Michelin Star ‘Le Gavroche Restaurant’ in Mayfair, London.