European cuisine is a gastronomy that has deep roots in history and is closely linked to various influences during periods of conquest and colonisation.
Composed of many different types of cuisines including those transplanted to other continents due to colonists, European fare utilises a wide range of meat from poultry to cattle, sheep, pork and varied game.
Northern European dishes are robust, often rich in fat – think soups and stews, warm and hearty meals to ward off the cold. Also common in this region is the smoking of meat and fish, along with many types of sausages; vegetables are not as varied as in Southern Europe so potatoes are used wherever possible.
Meanwhile Southern Europe has an abundance of products and cooking methods, with a variety of vegetables consumed both cooked and raw such as the tomato. Meat, fish and cheese abound and olive oil, spices and aromatic herbs are widely used.
Want to recreate a European feast at home to wow family and friends? Here are three of our favourite recipes to turn your Winter frown upside down:
Inspired by truffle season, Margan Restaurant’s rabbit, pappardelle, chestnut and black truffle dish is not to be missed – either make it at home or indulge the senses with contemporary estate fine dining at this award-winning venue on Milbrodale Road in Broke.
Providing the perfect combination of chestnut and rabbit, this recipe uses rabbit shoulder, braised in Margan Chardonnay, veal stock, herbs, vegetables and garlic; while a chestnut purée with mushrooms, thyme and cream add a rich and indulgent sauce for the shredded meat.
Lamb and a rich Cabernet Sauvignon are a match made in heaven – just ask Chef Brian Duncan, from Chef-hatted Hunters Quarters restaurant, nestled in Pooles Rock Vineyard on De Beyers Road in Pokolbin.
His recipe for spice-crusted lamb rack, slow-cooked lamb shoulder and ragout of barley is ideal for a special family dinner, be prepared for effusive thanks from all around the table as you dish it up. Brian adds a parsnip purée, caramelised onions and baby spinach for extra flavour and texture; enjoy this meal with Cockfighters Ghost 2014 Cabernet Sauvignon.
What better for a decadent finish to the meal than a French dessert of crème caramel tangelo, Jersey milk and wattle seed from Victor’s Place Chef Christopher Bone? This 13-hatted restaurant on Victor Harbour Road in Noarlunga boasts sweeping views over the rolling hills of the Onkaparinga Gorge, with a carefully curated menu to follow the seasons, sourcing produce from small local producers.
This creamy tangelo flavoured crème caramel is perfect for year-round dining, providing a fresh, clean, delicious end to a rich and robust European meal.
For more European recipe ideas, click here.
