I have been given some fresh local tender rabbits to cook, and I’m very excited. I don’t have many go-to recipes for rabbit, so I am trying some out. I’m hoping to get more and try out a Spanish recipe that uses chorizo. This time I went with an Italian vibe.
- 1 rabbit, cut into five (2 front legs, 2 back legs, one saddle)
- 30g butter
- 30g pancetta or diced streaky bacon
- 1 stick of celery, finely chopped
- 1/2 can chopped tomatoes
- 1 clove of garlic, chopped
- 1/2 tsp dried marjoram, or a handful of fresh marjoram
- Salt and pepper
- A glass of dry sherry, or Marsala wine
- Water or stock
- A small aubergine, cut into 2cm cubes, set in a colander and salted
- One red sweet pepper, or a pimento for preference, sliced into strips
- Heat the butter in the bottom of a braising pan or shallow casserole dish. Fry the bacon and the celery together.
- As the fat starts to run from the bacon, add the rabbit to the pan and turn the pieces over to let them brown.
- Add the tomatoes, chopped garlic, marjoram and salt and pepper. Bring to a simmer, before adding the Marsala. Bring back to a simmer and reduce by half.
- Add water or stock so that the rabbit is just about covered, put the lid on the pan and simmer for around half an hour.
- Rinse the salted aubergine, and add to the top of the pan. Continue to cook for another 20 minutes, and then add the sliced red pepper. Cook for another ten minutes.
We served this with potatoes, because we have a lot of them. I would think that polenta would be an excellent accompaniment.
This is delicious, but I may update this; the original recipe had peas in it, and I am not sure about when to add the kidneys to the stew. But it is delicious enough that I caught Mr B fishing around in it with a serving spoon, scooping up some more. I served this with mashed potatoes and kale.
- 4 sheep kidneys, skinned, quartered and the middle bits removed
- 6 sausages (I used beef sausages, because they were reduced in the co-op) – cut into thirds
- 125g bacon or pancetta, cut into strips
- 2 sticks of celery, finely chopped
- 1 small onion, chopped
- 200g carrots, cut into batons
- 200g mushrooms, sliced quite thickly
- 25g butter or 2 tbsp vegetable oil
- 1 tbsp flour
- 300ml stock
- 1 tbsp tomato puree
- 50ml sherry
- salt and pepper
- Set the oven to heat to 150C
- Heat the oil in a casserole dish. When it is hot, add the bacon and cook until it is browning and the fat is running.
- Add the sausages and kidneys, and cook until just browning. Remove everything from the pan with a slotted spoon and set aside.
- Fry the onion, celery and mushrooms in the same pan over a medium heat, until softening. This will take around five minutes.
- Add the flour, and stir it in, cooking all the while, for another minute
- Add the stock, sherry and tomato puree, and bring to a simmer. Season with salt and pepper to taste
- Add the sausages and kidney back to the pan, along with the carrots. Put the lid on the casserole dish and put it into the oven. Cook for half an hour.
I made this for a large weekend meal, and it was delicious. It takes a bit of prep the day before, and is a long time cooking. It is not a weeknight event. It was delicious and I would make it again. It helped that I had the main ingredients in the garden, or in the freezer. The recipe comes from Ottolenghi ‘Simple’.
- 1 lemon – grated rind and juice
- 3 cloves of garlic for the marinade
- 1 tbsp paprika
- 1/4 tsp fenugreek
- 1 tsp ground cumin
- 15g mint leaves
- 15g coriander leaves
- 3 tbsp olive oil
- 1 boned shoulder of lamb weighing around 1kg
- 1 celeriac (about 400g) cut into 2cm chunks
- 3 carrots (about 300g) cut into 2cm chunks
- 1 head of garlic, separated into unpeeled cloves.
- Salt and pepper
- Put the lemon zest, lemon juice, olive oil, 3 cloves of garlic, 2/4 tsp salt, black pepper spices and herbs in a small spice grinder or small blender, and blitz into a paste.
- Put the lamb into a large bowl and stab it at least 20 times. Rub in the spice mixture, wrap in a plastic bag or similar, and refrigerate overnight.
- Start cooking after lunch. Heat the oven to 170C. Put the marinaded lamb into a casserole dish, cover and put it in the oven for an hour.
- Reduce the temperature to 160C, add all of the vegetables including all of the unpeeled garlic cloves. Return to the oven. I found that I needed to add small amounts of water to keep everything moist during cooking, checking every hour or so. I cooked this way for four hours.
- Add another small splash of water, remove the lid and return to the oven for another hour. Prepare anything else you need, such as mashed potatoes, greens, etcetera.
I had a boned shoulder of lamb, but you could use bone-in lamb, and keep the joint in the oven until the meat is falling off the bone.
I made this last night, scrambled egg style, and for lunch today, omelette style. Both delicious. This was a regular dish in our student days, from Madhur Jaffrey’s classic book ‘Eastern Vegetarian Cooking’.
- 1 can of chopped tomatoes, or around 450g peeled chopped tomatoes
- 3 tbsp rapeseed oil
- 1 1/2 tsp whole black mustard seeds
- 4 chunky spring onions, very finely sliced
- 3 large cloves of garlic, finely chopped or crushed
- 1/2 tsp fresh ginger
- 1 pack fresh green coriander
- 1 hot green chilli, finely chopped
- 1/2 tsp salt
- black pepper
- 7 large eggs
- Prepare all of the ingredients before you start, because once the oil is hot, everything needs to be ready. To speed things up, I put the fresh coriander, green chilli and ginger into a small spice grinder, and blended it.
- Heat the mustard oil in a heavy pan over a medium flame. When the oil is hot, put in the mustard seeds. When the seeds pop, put in the spring onions and garlic, and fry for about three minutes. Don’t let them brown.
- Add the tomato, ginger, coriander and chilli in, and fry for another six minutes; make sure the mixture is not watery. Add the salt and pepper and check that it tastes OK,
- Beat the eggs with a pinch of salt. If you are making a scrambled version, make sure the tomato mixture is bubbling hot, and tip in the lightly beaten eggs. Turn the heat down and stir gently until the eggs are all cooked to your liking.
- For the omelette version, beat the eggs with a pinch of salt and a couple of tablespoons of water. The egg mixture should be bubbly and well-mixed. Take a large clean frying pan, melt a blob of butter until it is beginning to foam.
- Pour in half the egg mixture, and when it is beginning to set, add half the tomato sauce. Fold in half, and slide onto a warmed plate. Do the same for the second omelette.
I served this with a carrot salad. The sauce can also be served as a relish for a larger meal, or even with pasta. Prepared ahead, it can be frozen ready for the next time.
Madhur Jaffrey’s book, Curry Easy, is the winner tonight. I am home alone, Mr B is in Inverness getting his van fixed. Rather worryingly, he just texted me to ask if our AutoAid car rescue thing is still valid.
- 2 eggs
- Salt and pepper
- 1 tbsp rapeseed oil
- a pinch of cumin seeds
- 1/8 tsp whole brown mustard seeds
- 1 slice off a red onion, chopped, about 1 tsp or so
- 3 cherry tomatoes, quartered
- a pinch of cayenne pepper
- 1 tbsp chopped fresh coriander leaf
- Beat the eggs in a small bowl and season with salt and pepper
- In a small omelette pan, around 15cm across, heat the oil. When it is hot, add the mustard seeds and cumin seeds. Stir.
- When the seeds start to sizzle and pop, turn the heat down to medium, add the onion, give it a bit of a stir, and then add the tomatoes, cayenne and coriander leaf. Cook for another minute, until the tomatoes start to soften.
- Add the eggs, stir quickly to mix, and then put a lid over the pan and cook until the mixture is nearly set
- Fold the cooked omelette, and serve with a small salad and some toasted flatbread.
This is a very simple recipe, great as a quick side-dish to add freshness to any meal. It is great to add to a summer picnic, a cold buffet, or with a range of Indian dishes.
- Approx 350g carrots
- 1/4 tsp salt
- 2 tbs rapeseed oil
- 1 1/2 tsp mustard seeds
- Peel and grate the carrots, and put them in a salad bowl, sprinkle in the salt and toss to ensure it is evenly distributed.
- Heat the oil in a small pan, and when it is hot, add the mustard seeds. Cook the mustard seeds until they begin to pop.
- Pour the hot oil and seeds over the carrots, and mix well.
We went to Exeter, stayed in Topsham and visited Darts Farm shop, where there were many lovely things. I have to say, though, I thought the idea of a farm shop was to sell local produce. Some of the produce wasn’t that local, we found Hebridean Smokehouse smoked salmon on sale. We picked up many rare treats, and some recipe cards. This recipe was on one of them, adapted from Mary Berry. I have added some additional instructions.
- 2 tbsp vegetable oil
- 1kg lamb neck chops, lamb neck fillet or other stewing lamb.
- 2 onions, sliced
- 4 sticks of celery, chopped
- 1-2 cloves of garlic
- 1 tbsp ground cumin
- 1 tbsp Madras curry powder
- 450ml stock
- 400g tin chopped tomatoes
- 1 tbsp tomato puree
- 2 tbsp mango chutney
- 400g tin haricot or cannelloni beans, OR 200g beans, soaked and then boiled in water for an hour
- 200g potatoes, peeled and chopped into 2cm chunks, or a similar weight of large yellow carrots.
- salt and pepper
- Preheat the oven to 160C
- In a large casserole dish, heat half of the vegetable oil on quite a high heat, and brown the pieces of lamb, in batches. Remove from the pan to a plate once this is done.
- Add the rest of the oil to the pan and fry the onion, celery and garlic for around 10 minutes over a low heat.
- Add the spices and fry for another thirty second or so, before adding the stock, tomaotes, tomato puree and mango chutney. Bring to the boil.
- Add the lamb, salt and pepper, bring back to a simmer and put the lid on the dish. Put this in the oven for an hour.
- If you are preparing this ahead of time, now is the time to put the casserole in the fridge or freezer
- Put the casserole back on the hob, and add the beans and potatoes. Bring everything back to the boil, put the lid back on, and back in the oven for 50 minutes, until the potatoes are cooked.
We served this with green vegetables. It was delicious.