Chasseur d'Épices Philippe de Vienne

Kofte Spices

 Mushroom sauce

Ingredients

  • 3 shallots, finely chopped
  • 4 tbsp butter
  • 4 cups button mushrooms or sliced larger mushrooms
  • 3 tsp Kofte Spices, ground
  • 1 glass white wine
  • Salt
  • ¾ cup crème fraîche
  • Fresh fines herbes, chopped (parsley, chives, tarragon, chervil)
  • Black pepper, ground
  • 2 tsp lemon juice

Preparation

  1. Heat a large pan. Sauté the shallots with the butter (2–3 minutes). Add the mushrooms and spices and sauté until the mushrooms release their water (3–4 minutes).
  2. Add the wine and a good pinch of salt. Continue cooking until the mushrooms are almost dry (5–7 minutes).
  3. Pour in the cream. Bring to a boil and remove from the heat.
  4. Add the fines herbes, freshly ground pepper and lemon juice. Mix well.
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 Lamb kebobs with mint

Ingredients

  • 1½ lbs lamb (leg meat), cubed

Marinade

  • 3 tsp Kofte Spices, ground
  • 2 tbsp onions, grated
  • ¼ cup white wine
  • 1 tsp salt
  • 3 tbsp dry mint
  • 2 tbsp olive oil

Preparation

  1. Put all the marinade ingredients into a large bowl.
  2. Coat the lamb cubes in the marinade, and let rest in the refrigerator for a few hours.
  3. Skewer, then grill on high heat while brushing with the remaining marinade.
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 Rabbit with wine and raisins

Ingredients

  • 1 rabbit cut into 10 pieces
  • 8 garlic cloves
  • 12 shallots
  • 3 tbsp Kofte Spices, ground
  • 3 tbsp pekmez* or honey
  • ¼ cup raisins
  • 250 ml d’eau
  • Salt and black pepper, to taste
  • ¾ cup parsley, chopped

*Turkish grape molasses similar to Italian Vino Cotto.

Marinade

  • ½ cup red wine
  • 2 tbsp red wine vinegar
  • 4 bay leaves
  • 2 tbsp olive oil
  • 4 tbsp ghee or olive oil

Preparation

  1. Place the rabbit in the marinade and refrigerate (12–48 hours).
  2. Remove the rabbit and reserve the marinade.
  3. Heat a large pot and add the ghee. Once the ghee is hot, brown the rabbit (3–4 minutes per side). Add the whole garlic cloves, shallots and spices and continue cooking for a few more minutes.
  4. Add the marinade, pekmez, raisins, 1 cup of water and ¾ of the chopped parsley.
  5. Bring to a boil, cover and reduce the heat. Simmer gently until the rabbit is tender and the sauce thickens (45–60 minutes).
  6. Let rest for 30 minutes before serving. Garnish with the remaining parsley.
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