members recipes

This is recipe uses australia\'s own fresh produce, which is in abundance in the outback and in Queensland\'s tropical forests.

Ingredients
One whole rabbit ( freshly shot)
2 onions, sliced and diced
8 cloves of garlic
2 chopped carrots
1 sliced leek
200g of golden syrup
2 1/3 tspns of chopped ginger
5 tomatoes, chopped
1 cup of real vinegar
100ml of olive oil (Australian of course)
2 red hot chillies, finley chopped
100g of 00 flour
sea salt
1 egg
2 teaspoons of wattle seed

Method
Cut the rabbit into pieces and marinate over night in olive oil and salt. Slice the onions, and 4 cloves of garlic, 2 chopped carrots, 1 sliced leek and gently cook for a few minutes. Add the rabiit pieces, brown on both sides. Add enough beef stock and red wine to cover. leave simmering on the gas for 2 1/2 hours. The rabbit meat should fall off the bone. Remove the meat and vegetables and reduce the stock by half.

For the chutney cook off 100g of finley diced onions, and 4 cloves of diced garlic cloves with the ginger. Cook for five minutes then add the syrup with the fresh tomatoes, 1 cup of vinegar, 200g of bush tomatoes (can\'t get them use sundried, the chillies. Cook for 20 minutes of low heat.

making pasta is a jamie olive speciality. use his method for fettucine, only difference add the wattle seeds at the end. can\'t get wattle seeds, then come and see australia and take a packet back with you