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Our Recipes - F
| Title | Fennel, Peppers and Chicory, Rat with (Serves 4 to 6) |
| Ingredients | 4 Tablespoons extra virgin olive oil. 1 Medium onion finely chopped 1 Teaspoon rosemary 1 Fresh red chilli, diced 2 Cloves crushed garlic 1 Bay leaf 2 Heads fennel, quartered 2 Heads chicory, halved lengthways 3 ½ lb Chopped tin tomatoes 2 Red peppers, pre roasted and peeled, cut into 4 13 fl oz Chicken stock 3 lb Diced rat breast Salt and pepper |
| Instructions | Heat the oil and fry onion, rosemary chilli and garlic and the bay leaf. Add fennel, chicory and tomatoes. Cover pan and leave to simmer. When the fennel is cooked (approx 45 mins) add the peppers and half the stock. Increase heat and reduce the sauce by half. Take the rat, season with the salt and pepper. Cook in one tablespoon of olive oil until brown Add the rat to the stew. Add a little of the remaining stock in necessary. Simmer to reheat. Serve with baby new potatoes. |
| This recipe was sent in by Raquel |
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