Stuffed Green Peppers

One of the classics ...

Ingredients:

• 2 large green peppers, halved and deseeded
• 1 onion finely chopped
• 1 clove garlic
• 250g minced meat
• 4 slices Speck (can be substituted with bacon) cut in strips
• Tomato sauce
• Salt & Pepper
• 4 Eggs
• Olive Oil

Method:

1. In a preheated non stick pan, put in some olive oil and fry lightly the onion and garlic until tender.
2. Add the minced meat and the speck strips and fry until browned.
3. Add the tomato sauce and season accordingly.
4. Spoon the mixture in the halved green peppers.  If peppers are small you can de-seed and fill them up instead of halving them.
5. Put a pan or a pot with some water and put in the stuffed peppers.  Close the pan with a lid and cook for about 15 to 20 minutes, depending on the thickness of the peppers, until the pepper is tender. 
6. Once the green pepper is tender crack an egg on top of each half and put on the lid again.  The egg will cook with the heat from the pepper.

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BBQ Rabbit

With all this summer heat who wants to cook inside?! So here's another recipe that you can use for the summer season.

Ingredients:

• 1 small rabbit (cut in desired pieces)
• 1 cup white wine
• 4 cloves garlic
• 1 large onion
• Olive oil
• Salt & Pepper

Extras:

• BBQ
• Foil

Method:

1. Put the rabbit pieces in 2 layers of foil and lift all four sides so it looks like a boat.
2. Pour in the white wine.
3. Peel and cut the garlic and onion and scatter on top of the rabbit.
4. Season with salt and pepper and drizzle some olive oil on top
5. Close the foil making sure it is firmly closed so that the wine will not leak out.  If needs be wrap in another piece of foil.
6. Cook on a preheated BBQ on low heat (gas BBQ) for about 30 minutes.  
7. Open up the foil and check that the rabbit is cooked properly.
8. Take out the rabbit and put directly on BBQ and grill for a further 10 minutes until its browned and crispy.
9. Serve hot with the onions and garlic.

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