Haha quality.. You've now arrive in the parenting world when you've mopped up vomit from your car.. The diavolo wasn't available on the offer the last time I went. It is my favourite.. That said I didn't get any significant burn though the next day the last time I ate it.. I had left over stew last night.. Got roast beef baps today left over from Sundays roast, one with horseradish one with mustard.. I had to mop up dog vomit on Friday night at about 1am I say I had to mop it up, I tried but being as it resembled diarrhoea I retched an ran for the bog to spew myself thusly leaving the mrs to scrape it up. As to tonight not too sure either, but it needs to be healthy low fat or just minuscule.. Or a combo of both..
defrost it chop into chunks, and make a rich caserole or stew like you would with chicken thighs, use a good red wine, coat in flour & some smoked paprika, saute in nut browned butter with tons of garlic, button mushrooms & whole shallots till a rich brown colour , add a little mix of chopped onions and carrot, sprig of fresh rosemary, bay leaf, and sweat a little to add a bit more colour , deglaze with the red wine, reduce by half, add one of those fresh stock pots, and a tin of chopped tomatoes, reduce agin the amount of liquid by half. Pour whole thing into a caserole dish into a pre-heated oven gas mark 3, and leave in for a least 3 hours or till your patience runs out. serve with braised red cabbage and creamy mash or Lyonnaise potatoes. voila
Rabbit is proper tasty but you need a few to get enough meat. She won't eat it as she used to have one as a kid so that's that really, it is never in the house. I do have it if possible when in France though, loads of bones but the meat is lovely. Had a chilli half and half last night, not my own but down the local squash club after a match. Got to say, it wasn't bad. Not enough flavour layers but for a basic run of the mill chilli it was ok. I think we're having something involving quorn mince tonight so that should be interesting.
It's only the one rabbit.. So probably not enough to do a stew. Not really sure how I feel about eating it. My nephew brought it home, he got it from the bloke who supplies the game meat to the restaurant he works at. I really fancy cooking venison, doing a red wine jus and some mustard mash. Only issue I've never made a reduction sauce ever..
i just had had the one rabbit but packed it out with loads of shallots and chestnut mushrooms.like our Chops says though they're very bony so beware, but the flesh is something special. as regards the reduction sauce sweats - simply saute everything in the same pan so all the gubbins caramelises the and infus eone another, up the heat of the pan and add a genourous amount of red wine to de-glace the pan, use a wooden spoon or spatula to release all the "nice" bits from the pan base, when the wine is bubbling reduce heat to a gentle roll and and let the liquid redude by half, this will slightly thicken (only with redwine) then add 2 of those fresh stock pots you get from the shops, only use fresh else it won't work, reduce to approx 1/4 of what the volume of liquid you have at present, till the flavour intesnifies, the colour deepens, and you reach the consistency you want from a sauce, i generally judge it by the sauce coating the back of a tablespoonswith a velvety appearence.
Nice.. I sorted through the 24 cd's.. as i had some of the wrong series in the the box i was about to post back. Just have to remember to bring them with me one morning to post back to you.
This is a top way to cook your bunny. Finely chopped garlic, onions and celery fry in olive oil and butter add little cubes of pancetta salt and pepper, brown the rabbitt then pour over 1/2 a bottle of french white wine and add thyme, simmer until there is only a jus left.
Lovely ain't it? Where'd you work? I did small stint at Trecatti a couple of winters ago, it felt -20 every day and I couldn't really be arsed to do much. The window lickers in the Asda there are an utter joy to behold.
Page 2!! Outrageous. Well, I am dieting. I've porked out these last few weeks and am paying the price so it's time for a pre Christmas trim. Made a Thai meal Saturday and it was lush but I ate enough for two. Sunday dinner out yesterday, went for pork and was disappointed to not get any crackling, the bastards. Otherwise, delicious, washed down with two Hobgoblins. Now though, excercise and good foor all the way till the Christmas pork out.
I always find pork disappointing.. Wouldn't mind trying some fancy rare breed stuff.. Well Friday I had ale and lots of it. Saturday I had pork chops, served on kale, potato Rosti smothered in hollandaise sauce. Sunday I had a bucket of KFC .
Must say, I thought the pork and hollandaise was a wierd combo. Did it work? Gutted I went for pork yesterday as they had beef and it looked marvelous. On someone else's plate! The yorkshires were massive. Going to a firework thing tonight? I might be I hear, as yet undecided. I remember the days when we used to go round collecting wood and had a massive big **** of community bonfire with parkin and treacle toffee and such like. They don't seem to do it anymore, it's all about fireworks. Not good for the dogs.
It worked quite well.. Albeit it was meant to be served with asparagus as opposed to kale. The stack was meant to be Rosti, chop, asparagus, sauce. Mine was kale, Rosti, chop. Was nice. I don't like fireworks. Went to one when I was 5 got hit by a stray firework burnt through a duffle cost and about 4 jumpers.. Still have a scar on the back of my neck. So since then I think I've been twice to firework displays.
Had chilli burritos last night.. Out for pub stodge tonight.. Where I will probably have the mega mixed grill.. With ketchup
Struggling today, am starving but have to hold out till at least half twelve. Porridge for breakfast, jacket spud for dinner and no idea for tea. Got half a stone to shift pre Christmas.
