Delicious UK – (10)October 2019

Rabbitstifado

SERVES4-6.HANDS-ONTIME 40 MIN,

SIMMERING TIME 1 HOUR 25 MIN

MAKE

AHEAD

Coverleftoversandkeepin

thefridgeforupto3 daysor

freezeforupto3 months.

Reheatina panwitha splash of

wateruntilpipinghot.

FOOD

TEAM’S

TIPS

Covertheonions/shallotsin

freshlyboiledwaterandset

asidefor5 minutestomake

themeasiertopeel.Thisrecipealso

works with a 1kg chicken (jointed).

• Oliveoilforfrying


• 1 mediumrabbit(seetip)– about
  1kg;askyourbutchertojointit


• 500gbabyonionsorshallots,
  peeled(seetip)andhalvedif large


• 4 garliccloves,bashed


• ½tspgroundcinnamon


• ½tspgroundallspice


• 3 freshbayleaves


• 1 cinnamonstick


• 2 tbsptomatopurée


• 175mlredwine


• 400gtinplumtomatoes


• 600mlchickenstock


• 600gwaxypotatoes,red-skinned
  if possible,scrubbed and cut into
  4cmchunks


• 1-2tbspredwinevinegar


• Crusty bread to serve

YOU’LLALSONEED...

• Largeflameproofcasserole
  or saucepan with lid

1 Putthecasserole/panona

mediumheatandpourina thinlayer

ofoliveoil.Oncetheoilishot,frythe

rabbitpiecesuntildeepgoldenon

both sides. You'll need to do this in

twobatches.Transfertoa plate.

2 Addmoreoiltothepan,lowerthe

heata touch,thenaddtheonions/

shallots.Frygentlyforabout

10 minutesuntiltheystarttocolour.

3 Addthegarlic,groundcinnamon,

allspice,bayleaves,cinnamonstick

andtomatopurée.Fryfora couple

ofminutes,thenaddtheredwine.

Bringtotheboil,thenbubbleon a

highheattoreducebyhalf.

4 Addtheplumtomatoes,breaking

themupwiththebackofa spoon,

thenstirinthestock,addthe

potatoesandbringbacktotheboil.

Reducetheheattolowandcover

witha lid.Simmerfor1 hour

15 minutesuntilthemeatistender

andthepotatoesarecookedthrough.

5 Oncetender,removethelid,

turnuptheheat,thenbubblefor

10 minutestoreduceslightly.Taste

thesauce,thenadda littleredwine

vinegarandsaltandblackpepper

totaste.Servewith bread to mop

upthesauce.

PERSERVING(FOR6)365kcals,

10.9gfat(3.2gsaturated),33.9g

protein,25.2gcarbs(9.6g sugars),

0.9gsalt,4.6gfibre

WINEEDITORʼSCHOICETrytofind

a Greekredsuchasa xinomavro,or

makeit a ripeSiciliannerod’avola.

Misobeefwithpumpkin

SERVES6.HANDS-ONTIME 40 MIN,

OVEN TIME 2 HOURS 45 MIN

MAKE

AHEAD

Coverleftoversandkeepin

thefridgeforupto3 daysor

freezeforupto3 months.

Reheatina panwitha splash of

water until piping hot.

• 2 tbspvegetableoil


• 1.2kgBritishbeef shin, cut into
  3-4cmchunks


• 2 onions,cutintowedges


• 2 celerysticks,trimmed and
  roughlychopped


• 4 garliccloves,finelychopped


• 4cmpiecefresh ginger, cut into
  matchsticks


• 1-2freshredchillies


• 3 staranise


• 1 cinnamonstick


• 1 tbsp tomato purée
  
  
  • 2 tbspmisopaste(weused
    Clearspringbrownricemiso paste)
  
  
  • 400mltincoconutmilk
  
  
  • 500mlgoodqualitybeef stock
  
  
  • 2 tbspsoysauce
  
  
  • 700gpumpkinorbutternut
    squash,cutinto3-4cmchunks
  
  
  • Basmatirice,freshcoriander
    leaves and lime wedges to serve
  
  
  
  

YOU’LLALSONEED...

• Largeflameproofcasseroleor
  ovenproof saucepan with lid

1 Heathalfthevegetableoilinthe

casserole/panovera mediumheat

andaddhalfthebeef.Fryforabout

10 minutes,turningoccasionally,

untilbrowned.Removeandset

aside,thenrepeatwiththerest

oftheoilandtheremainingmeat.

2 Returnallthebrownedbeefto

thepanwithanyjuices,thenadd

theonions,celery,garlicandginger.

Turntheheatdowna littleandfry

for 10 minutes,stirringoccasionally,

untilthevegarestartingtosoften.

Piercethechillieswitha sharpknife,

thenaddthemtothepanwholewith

thestaraniseandcinnamonstick.

Stirinthetomatopuréeandmiso

paste,fryfora fewminutes,then

addthecoconutmilkandstock.

3 Heattheovento170°C/150°Cfan/

gas3½.Seasonthebeefmixture,

addthesoysauceandturn

uptheheattobringtotheboil.

Coverwiththelidandtransfer

totheoventocookfor1½hours.

4 Whenthetimeisup,stirinthe

pumpkin/squash,replacethelid,

thencookforanotherhouruntil

themeatistenderandfallingapart.

Removethelid,turnuptheheatto

200ºC/180ºCfan/gas6 andcookfor

15 minutesmoretoreducethe

sauce(seeMakeAhead).Serve

thebeefwithfluffybasmatirice,

a sprinkleoffreshcorianderleaves

andlimewedgesforsqueezing.

PERSERVING456kcals,23.9gfat

(13.9gsaturated),48gprotein,

10.6gcarbs(7.7g sugars), 1.2g salt,

3.4gfibre

WINEEDITORʼSCHOICEThiscalls

fora soft,roundedredsuchasa

Chilean or New Zealand pinot noir. →

56 deliciousmagazine.co.uk