This is a recipe introduced to me by one of my daughters, thanks to one of her boyfriends. I believe it is Dutch in origin.
4 local wild rabbits, skinned and gutted
2 onions, chopped
2 cloves of garlic, crushed
salt and pepper
4 apples (Braeburn or similar)
8 potatoes (general cooking variety)
more butter and/or cream
Set the oven to 160C
Mix the rabbit with garlic, onion, salt and pepper. Put it in a roasting tray with butter and water and cover with tin foil. Bake in the oven until tender, about an hour. Take the tin foil off and bake for another ten minutes or so.
When the rabbit is cool enough, strip off the meat, and put it into an oven-safe dish
Meanwhile, peel and chop the potatoes and apples. Put the potatoes in a saucepan and just cover with water, and season with salt. Cover with a layer of apples, cover and simmer for 20 minutes.
Strain off most of the water, and roughly mash the apples and potatoes together, with salt, pepper, nutmeg, and an egg, butter and/or cream to taste.
Put the mashed potatoes over the rabbit meat, heat through in the oven for around 10 minutes before serving.
Bramble season in the Hebrides, much later than on the mainland. The blackberries we picked last weekend were sharp and flavourful, juicy and small. I’ve frozen some for making bramble jelly later, but I made a crumble for Malcolm, because he loves it.
1 very large cooking apple
around 200g blackberries
2 tbsp date syrup or dark brown sugar or any other sugar
a pinch of cinnamon, or allspice
120g self-raising flour
Preheat the oven to 180C
Make a crumble mix – rub the butter into the flour and then add the sugar. You can add porridge oats, ground nuts, flaked almonds use brown sugar, or add spices if you wish.
Peel and chop the cooking apple, and then combine with the blackberries and the date syrup and allspice (or other sugar, sweet spice).
Put the fruit evenly in the bottom of an oven-proof dish, then cover with the crumble mix.
Bake for around 30 minutes, then serve with custard or cream.
Dear Angela. Here is the original recipe for the chutney. I got this from Christina at the surgery, whose mother got it from a friend. The quantities are quite ‘loose’ and depend on what is in the store cupboard.
2 lb cooking apples
as much garlic as you like
1 3/4 pints malt vinegar
1 lb dates, stones out and chopped
1 lb raisins
1 lb brown sugar
1/2 tsp cayenne pepper
2 tbsp salt
ginger, peeled and grated, if wished
Chop the unpeeled apples, garlic and ginger, and simmer in a pan with the vinegar, until soft.
Add the rest of the ingredients, bring to the boil and simmer for 45 minutes, stirring regularly.
Makes about 6 jars. The recorder of the recipe advises keeping your fingers crossed; I suspect because she is free and easy with the quantities.