Thu Nov 16, 2006 2:09 am
A Tasty Dish..
..it's recipe time again, and I want to share with you a simply yummy meal that's healthy, warming for the cold winter nights, and easy to make too!
You will need a frying pan, big bowl or plate, and a covered casserole dish (or big saucepan for the hob if you haven't got an oven or casserole dish)
All measurements are in Imperial because I can't do metric, and all cooking guides are in gas marks because I don't do electric either. We're very old-fashioned in Tawakalnistan. I recommend always using fresh ingredients esp herbs, meat, and vegetables, but dried or frozen ones are quite acceptable. I generally avoid supermarket vegetables as they're often just pumped with water for freezing, so most of my vegetables I get from our local greengrocer, and the herbs i grow myself, mostly.
Ingredients:
6oz of plain flour
salt (i used cracked sea=salt)
pepper (freshly ground if you can)
fresh or dried mixed herbs (parsley, thyme, rosemary, sage, but most importantly fennel)
1 lb parsnips, sliced or julienne
1 lb carrots, sliced or julienne
1 lb potatoes, sliced or diced (i used Cypress for this, but almost any spud will do)
garlic, 2 or 3 clove segments
2 large onions, sliced/diced (shallots make a nice substitute)
1 1/2 pts of water
stock cube
pinch of cloves
1 1/2 -2 lbs fresh rabbit meat, skinned and gutted, although prepared rabbit portions or frozen diced rabbit will do just fine. I get my rabbits from a local game shop but supermarket rabbit is just as good, I just like to see the hoppers hanging up on the hooks. Sometimes they'll kill the bunnies on the premises by breaking their necks, but they're usually already dead.
vegetable oil.
put about 6oz of plain flour into a large bowl, and add herbs, salt, and pepper, and mix thoroughly. chop the rabbit into portions with a cleaver, dice it if you wish but remember to remove the bones first. add the rabbit pieces to the flour mixture until completely dusted, then remove.
add about 3tbsps of oil to the frying pan (i use a heavy cast-iron frying pan) and heat, then add the coated rabbit pieces. Fry at high temp for about 5 minutes or until brown and sealed. Remove from heat and transfer to casserole dish, leaving the floury sauce in the pan for now.
on a median temperature, add the parsnips, carrots, potatoes, onions and garlic, lightly fry until softened and slightly brown. transfer the entire contents of the pan to the casserole dish, adding pint and a half of water with a stock cube, a pinch of cloves, thoroughly stir, cover, and cook at gas mark 5 for 1 1/2 - 2 hrs.
after cooking time, remove casserole from oven and check for fluid. remove any fluid excess from the surface with a tablespoon and then stir. Serve on warmed plates with wild rice, or mashed potatoes, or on it's own, perhaps adding a sprig of parsley as garnish and some Tawakalni-style pain rustique with olive oil as a side dish. Season to taste if required, but you'll have a warming, filling winter dish that will feed a family of four and leave some over for the next day. Do make sure not to tell small children or teenage girls that they're eating bunnies until after they've finished
perhaps it's not altogether wise to serve it on a dish like this, though
Edited by - Tawakalna on 11/16/2006 2:09:38 AM
You will need a frying pan, big bowl or plate, and a covered casserole dish (or big saucepan for the hob if you haven't got an oven or casserole dish)
All measurements are in Imperial because I can't do metric, and all cooking guides are in gas marks because I don't do electric either. We're very old-fashioned in Tawakalnistan. I recommend always using fresh ingredients esp herbs, meat, and vegetables, but dried or frozen ones are quite acceptable. I generally avoid supermarket vegetables as they're often just pumped with water for freezing, so most of my vegetables I get from our local greengrocer, and the herbs i grow myself, mostly.
Ingredients:
6oz of plain flour
salt (i used cracked sea=salt)
pepper (freshly ground if you can)
fresh or dried mixed herbs (parsley, thyme, rosemary, sage, but most importantly fennel)
1 lb parsnips, sliced or julienne
1 lb carrots, sliced or julienne
1 lb potatoes, sliced or diced (i used Cypress for this, but almost any spud will do)
garlic, 2 or 3 clove segments
2 large onions, sliced/diced (shallots make a nice substitute)
1 1/2 pts of water
stock cube
pinch of cloves
1 1/2 -2 lbs fresh rabbit meat, skinned and gutted, although prepared rabbit portions or frozen diced rabbit will do just fine. I get my rabbits from a local game shop but supermarket rabbit is just as good, I just like to see the hoppers hanging up on the hooks. Sometimes they'll kill the bunnies on the premises by breaking their necks, but they're usually already dead.
vegetable oil.
put about 6oz of plain flour into a large bowl, and add herbs, salt, and pepper, and mix thoroughly. chop the rabbit into portions with a cleaver, dice it if you wish but remember to remove the bones first. add the rabbit pieces to the flour mixture until completely dusted, then remove.
add about 3tbsps of oil to the frying pan (i use a heavy cast-iron frying pan) and heat, then add the coated rabbit pieces. Fry at high temp for about 5 minutes or until brown and sealed. Remove from heat and transfer to casserole dish, leaving the floury sauce in the pan for now.
on a median temperature, add the parsnips, carrots, potatoes, onions and garlic, lightly fry until softened and slightly brown. transfer the entire contents of the pan to the casserole dish, adding pint and a half of water with a stock cube, a pinch of cloves, thoroughly stir, cover, and cook at gas mark 5 for 1 1/2 - 2 hrs.
after cooking time, remove casserole from oven and check for fluid. remove any fluid excess from the surface with a tablespoon and then stir. Serve on warmed plates with wild rice, or mashed potatoes, or on it's own, perhaps adding a sprig of parsley as garnish and some Tawakalni-style pain rustique with olive oil as a side dish. Season to taste if required, but you'll have a warming, filling winter dish that will feed a family of four and leave some over for the next day. Do make sure not to tell small children or teenage girls that they're eating bunnies until after they've finished
perhaps it's not altogether wise to serve it on a dish like this, though
Edited by - Tawakalna on 11/16/2006 2:09:38 AM
. I could compete with Taw here as well, but I doubt that there is much call for "Smoked Mullah Steaks with Red Wine and Marjoram" around here