Uncle Aitchy's Baked Trout

Uncle Aitchy is a bit of a classic kiwi bloke. The strong, silent type. Accomplished digger driver. Always has a classic line at the most unexpected times. And in good hunter gatherer style, is a keen fly-fisherman.
Over the years the hunter has often provided Uncle Aitchy with a feed of venison, or duck (or what ever else it was that met it's end over the weekend...), so every now and then we are lucky recipients of a beautiful, fresh Alpine Trout.

This is Aitchy's recipe and a fun way to serve trout, especially to people who think they don't like it.
Note that in this case I used a side of trout, but you can just as easily use a whole trout and just stuff the filling in the gut cavity.
This is a blokes recipe so it's pretty hard to mess this one up.

Ingredients:

A side of Trout
1-2 Tomatoes
1 small red onion or large spring onion
1/2 Red Pepper (Capsicum)
2 mushrooms (any type)
1 Lemon
Olive Oil

Method:
Finely dice the tomatoes, onion, capsicum, and mushrooms.
Pile evenly onto the flesh of the fish. Chuck a few of slices of lemon over the top. Pour on a good glug of quality olive oil.
Bake at 180 deg Celsius until cooked through (20+ mins).
Serve with a fresh green salad.

Baked Spanish Meatballs




Baked Spanish Meatballs

This recipe is easily adapted to pretty much any mince or meat you like, just be sure to brown it first. You could also use chicken pieces (wings, drums, thighs, breasts) or rabbit pieces.
In this case I used rabbit mince, see rabbit burgers recipe for instructions for the mince.
This could also be made in a slow cooker.

Ingredients

Rabbit Mince
3-4 chorizo sticks, sliced about 1cm thick
olive oil
2 peppers, (red, yellow or green mix, not fussy!), chopped chunky
2 red onions, chopped chunky
8 cloves of garlic, peeled and halved
1 can of tomatoes, bash them up a bit with a fork
1 cup of chicken stock, make it in the can the tomatoes were in if you're using powdered
big handful of green or black olives, roughly chopped or whole (pitted ideally)
couple of tablespoons of capers, roughly chopped or whole
1 teaspoon of smoky paprika
1 teaspoon of turmeric

Method 

Preheat the oven to 180 deg Celsius.
Fry the sliced chorizo in a large non stick fry pan until browning and fragrant and set aside.
Form the mince into golf ball sized balls, roll in flour and brown in the same pan with a splash of olive oil. Place them into your roasting dish.
Return the chorizo to the fry pan and add the red onion, garlic, peppers, tomatoes, stock, capers, paprika & turmeric. Bring to the boil and pour over the meat balls.
Bake in the oven for 30-45 minutes (check the meat is cooked).
Sprinkle with the olives and serve with rice, pasta, mashed spud or couscous!

'What's in the fridge' Venison Roast

Despite us having a new addition to the family, I've been insisting that the Hunter continue to have his 'man time' in the mountains. Not only is it vital to his mental health (and mine in a way!), but it keeps the freezer full! Unfortunately, I have less time to get creative in the way I used to, and instead have to get creative in a whole new way. A way in which I am bound by the ingredients that are in the fridge. Gone is the luxury of being able to whip in to town to grab some vital ingredient from the super market. Now I have to make do with what I have. Hence, 'What's in the fridge Venison Roast' was born!

Ingredients:
1x Lump of Venison meat (Pretty sure this was shoulder? Not really important)
Photo was taken before I added the stock, oops
1x small jar of basil pesto
Cranberry sauce
Minced garlic
Beef Stock
S & P

Method:
Sear the meat on all sides in a hot frying pan with a little olive oil to seal the meat.
Place in a roasting dish and baste with a sauce made with the pesto, cranberry sauce, minced garlic and S & P.
Pour approx 1 cup of beef stock into the dish, this will help keep the meat moist.
Cover in foil and roast for about an hour at 100 deg Celsius. Continue to baste in any leftover sauce and the juices throughout cooking.
Serve with creamy mashed spuds, or new potatoes and salad. I made a quick jus from the juices in the dish too.
This time and temperature is very approximate, it totally depends on the size of your piece of meat. I recommend using a meat thermometer if you have one. If you don't have one, pierce the meat with a thick skewer, if it the blood oozes out on it's own very quickly it may be too rare, if you have to apply pressure to the meat to get blood out it'll probably be about medium. We like ours medium/rare so cooked ours for about 30-45 minutes, and let it rest wrapped for about 15 minutes. This photo is kind of deceiving, it wasn't actually that bloody, I'd just poured some of the cranberry sauce jus over it.

The Hunter's wife becomes a Hunter's mummy!

This post may explain, for some of you, my recent absence.
It was December 6 2012, the Hunter's birthday ironically, I went to the doctor to get a prescription for folic acid as the Hunter and I had decided to try for a baby hunter, yaaaaay! While I was there, she asked if there was any chance I could be pregnant, I thought probably not, but I was a couple of days 'late', though most women would understand that's not really unusual, especially in the typically busy/stressful time leading up to Christmas. So anyway, long story short and all that, I peed on a stick and low and behold, two lines...! Duuuum dah dum dum...
The nurse was hilarious, she said it had been so long since anyone had taken a pregnancy test like that, she'd forgotten how to read them and she'd have to go away and check it! Bloody Nora I thought, I've seen enough rom-coms to know what two lines means, every hot blooded woman knows what two lines means! Nursey took ages to come back, my heart was racing. I mean, we wanted a baby, but could it really be happening this quickly...? I was doing the math in my head... "December now, so winter baby" (southern hemisphere remember), I was visualising walking along the lake edge with my bubba snuggled up in the buggy, snow on the hills, clear blue skies, bliss.
She finally came back and confirmed "You're pregnant!", my eyes began to well, as did hers, she said she'd never been able to tell someone who was actually WANTING to be pregnant good news! (I didn't know unwanted pregnancy was such an issue in our small town!). I couldn't believe it, I was excited, terrified, overwhelmed, but more than anything... so incredibly ecstatic! This was the best birthday surprise for hubby ever!
So nine months later and 5 days late (and what felt like a hundred midwife visits and antenatal classes), whilst having a hot chocolate at a local bar with my sister who was celebrating early with champagne, much to my envy, I felt a pain radiate through my tummy... I excused myself to the bathroom, it felt like I'd had a bad curry, and to be fair, in an effort to move the wee cherub along I'd had Thai curry pumpkin soup for lunch. The pain went away though so I thought nothing of it. At the table next to us, was a lady with a 6 week old baby, I couldn't take my eyes off the wee bundle, so quiet. I hoped our bubba would be so chilled out! About 10 minutes later, there it was again. I'd been trying to leave for ages anyway, and I thought, if I'm going to get a dose of the shits, I'd rather be at home than in a pub, I'm outta here! Bid my farewells to my sister and her boyfriend, and escaped rather quickly, trying not to show the pain I was in on my face.
When I got to the car, I started the contraction timer app I had on my phone, just in case... The pain seemed to be lasting about a minute.
Pretty much as soon as I pulled into the driveway (7 minutes after leaving town), I had another wave of pain. Hit the contraction timer again. I got inside and realised that not only was my hubby not home, but he'd left his cell phone on the kitchen bench! Luckily I knew he was out hunting with my Dad, and I knew where they were. I figured, if these are really contractions, we've got heaps of time anyway. I rang mum, she said it sounds like the real deal, told me to ring the midwife and gather my things! Yikes, it was all happening, after all this time of planning, running it through in my head what it would feel like to be having contractions and pack the car etc etc. Hubby arrived home about 5 minutes later, he and Dad were chatting away about shotguns and training dogs, and shooting bunnies and blah blah blah... I said, "Umm... hate to interrupt boys, but I'm actually having contractions right now, so you need to go home now Dad and we need to get moving hubby!".
An important side note to this whole giving birth scenario is that we live in a small town, with the nearest hospital with child birthing facilities being 3 and a half hours drive away. We had initially planned on being in the city the week before I was due, but was told by everyone not to bother, that we'd have plenty of time to get there... HA! They couldn't have been more wrong. Luckily there is a birthing unit about 45 minutes away, but their facilities are very basic, no drugs or doctors or anaesthesiologists. Ie: no pethidine or morphine, no epidural, just gas. And if you need a Caesar or any other kind of emergency medical intervention they have to get you a helicopter. And in a Central Otago winter, sometimes they can't land as the region is prone to low lying fog, as some of the other winter mummies unfortunately found out! Scary stuff...
But I digress...! After the midwife called in to confirm I was in labour, we got on the road, planning to drive to the city, where I would have our baby in hospital with all the drugs and assistance I would need available to me if I wanted it. By the time we got to the next town, 45 minutes away, my contractions had gone from 7 minutes apart to 4 minutes apart, and I was getting rather noisy! The midwife suggested we call into the birthing unit so she could check how i was progressing. Sure enough, I was 3 cms dilated already! She basically said we MIGHT make it to the city, but even if we do, we'd probably be too late for an epidural, and it would be an incredibly uncomfortable drive. Was it worth the risk and discomfort? I didn't like the idea of giving birth on the roadside in the middle of a bitterly cold winter's night. So we decided to get comfortable (haha) there and have a baby the way millions of women do and have done since the dawn of time - with no pain relief, no stirrups, just me, my husband, and the midwife. Ok, I did partake in some gas, forgive me!
6 hours later (I'll spare you the gory details), Henry was born. It was amazing. I felt so incredibly empowered to have been able to push our baby out and into this world as nature intended me to. The whole time I told myself, this is what my body is made for, women do this in the bush in Africa, I CAN DO IT. And I was right. My midwife had told me to find my inner animal, get wild and a little bit crazy. She was right too. Feeling like a cave woman actually helped and I think if I'd had beeping machines, and monitors, and foreign surroundings it would have been harder to go to that place in my head.
Henry is 6 months old now, and I can honestly say it has been the most amazing 6 months of my life. He is the coolest wee dude, so chilled out and relaxed. He's been sleeping through the night since about 10 weeks old, and although we had a few hiccups at the start, I wouldn't change a second of it. He came into this world at full speed, and I just know he's going to be a handful eventually, but right now, he's our cruisey little bubba, he eats, sleeps and poops like a wee legend, and he really is the best thing to ever happen to us.
So, from now on, recipes from me may take a bit of a turn... they're definitely much less time consuming, because quite frankly I don't have as much time to be slaving over a hot stove these days! Maybe I'll get into some wild baby food recipes too... who knows!


Rabbit Burgers

My hunter has been carrying out a bit of pest control for a local organic farmer friend of ours lately, and each time he goes out he brings home a few of the good 'eaters'. Rabbit has to be one of the most versatile meats, anything you could do with chicken you can do even better with rabbit. It's juicer and tastier. This is one of my favourite rabbit recipes, SUPER fast, no mess, huge success.

One man's pest is another man's dinner...

Ingredients
2 whole rabbits (meat removed from the bone - about 500gm meat)
1 Egg
1/2 onion (white or red)
1 clove of garlic
The leaves from a sprig of rosemary about 10cm long
Salt & Pepper

Thai Style (omit rosemary)
Handful of fresh coriander
1 teaspoon of minced ginger
1 teaspoon of lemon-grass
A good 'glug' of sweet chilli
Juice of one lime

Truly the easiest burger patty recipe!
Put all the ingredients into the blender and pulse till combined.
Bingo  - rabbit mince!
The mince can be used for burger patties, or meatballs served as a nibble with a dipping sauce, try putting meatballs on kebab sticks and barbecuing for something different. Or even bake it as a meatloaf.
When my hunter brings home a bag of bunnies, I make a couple of batches of rabbit mince and put it in the freezer. It's a great thing to get out for BBQs. Guests are always surprised how much it tastes like chicken, but is so much more juicy! 
A wee tip, we always soak our rabbits overnight in salt water, it gets the gaminess out a bit.

Duck Shooter's Bacon & Egg Pie

Every May, kiwi hunter's wives are assigned the task of creating the ultimate Bacon & Egg pie, for a 'Duck Shooter's Pie-off'. There is much prestige bestowed upon the hunter who's wife makes the best pie. It should be crisp on top, not have a soggy bottom (heaven forbid!), be juicy but not messy to devour, and nourishing, as it may be the only thing he gets to eat till they get to the pub for dinner later that evening. Also, it must have a happy balance of two vital ingredients - bacon and eggs!

Here's my fool proof recipe (totally adaptable & dependent on the size of your dish…)

Ingredients:
500 gms streaky bacon, cut into 3cm pieces (preferably free farmed)
6-8 eggs (depending on size, but always free range!)
2-3 sheets of pre-rolled savoury pastry, (not puff, tends to go soggy. Make your own if you're really going for brownie points)
1 cup frozen Peas
Onion (or shallots or spring onion)
Grated Cheese
Mushrooms
Salt & Pepper

Method
Preheat the oven to 180 deg Celsius.
Line a greased baking dish with pastry.
Sprinkle grated cheese on the bottom of the pie (this helps to prevent the soggy bottom!)
Meanwhile, fry the bacon, onion & mushrooms till the onions are softened. Turn the heat off and stir through the peas, not trying to cook them, just combining.
Half fill the pastry lined dish with the bacon/onion/mushroom/pea mix.
Crack in 3-4 eggs. My hunter prefers the yolks left unbroken, but break them if you'd rather.
Pour in the rest of the filling mix, and crack in the remaining eggs, salt and pepper the top (easy on the salt, the bacon should take care of that for you).
Top with more grated cheese, and/or a pastry lid. For extra brownie points do a lattice, but avoid getting too fancy, love hearts and messages will only embarrass him in front of his fellow hunters.
Place on a rack in the middle of the oven, and cook till golden brown!
Bacon & Egg pie is made to be shared among men and as much as I'd love to tell you how many it will serve, it's entirely dependant on the size of your dish and the hunger of your man/men!