Hot Lightning with rabbit

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. 

INGREDIENTS:

  • 4 local wild rabbits, skinned and gutted
  • 2 onions, chopped
  • 2 cloves of garlic, crushed
  • 60g butter
  • 60ml water
  • salt and pepper
  • 4 apples (Braeburn or similar)
  • 8 potatoes (general cooking variety)
  • more butter and/or cream
  • 1 egg
  • nutmeg

METHOD:

  • 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.

I think adding bacon is allowed. 

Spiced Apple Cake

I made this a while back and forgot to post it here – I used apples from Dr Johnson’s garden. 

INGREDIENTS:

  • 130g butter, cubed
  • 150g caster sugar
  • 3 eggs. lightly beaten
  • 2 tsp vanilla
  • 300g self-raising flour
  • a good pinch of salt
  • 200g sour cream
  • 2 large cooking apples (Bramley) peeled cored and cut into wedges
  • 1 crisp eating apple (Granny Smith) peeled cored and cut into wedges
  • 130g demerara sugar
  • 1 tbsp mixed spice

METHOD:

  • Preheat the oven to 160C, and grease and line a 23cm round tin
  • Beat the butter into the caster sugar until light and fluffy
  • Slowly add the eggs and vanilla, beating in as you go
  • Add the flour and salt in batches, alternating with the soured cream. Beat just enough to mix all the ingredients, and then spoon the batter into the cake tin. 
  • Put all of the apple slices into a bowl and coat with demerara sugar and mixed spice. Spoon them onto the top of the cake mixture. 
  • Bake for 60 to 65 minutes until the cake mixture is cooked through. 
  • Cool in the tin for around 30 minutes before removing it. This cake is best served still warm, or at room temperature. It is not that easy to cut, so use a serrated knife. 

Blackberry & apple jam/cheese

Blackberry pips in jam; bothersome. Jelly; too much fruit wasted. There is a third way, making a fruit ‘cheese’ – essentially you cook the fruit and then force it through a sieve or mouli

INGREDIENTS

This can be made proportionally. 

  • 1 quantity of blackberries
  • half that weight in cooking apple, such as bramley, chopped, cored but not peeled
  • 1 tbsp water for each 150g blackberries
  • jam sugar

METHOD

  • Simmer the apple and the blackberries together in the water, until the apple is soft. 
  • Put the cooked fruit through the mouli on the finest setting. 
  • Measure the pulp: for each 100g pulp add 100g jam sugar
  • Boil the sugar and pulp together to setting point. 
  • Pour into warmed clean jars. 

Blackberry and apple crumble

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. 

INGREDIENTS:

  • 1 very large cooking apple 
  • around 200g blackberries
  • 1 tbsp date syrup or dark brown sugar
  • a pinch of cinnamon, or allspice
  • 90g butter
  • 180g self-raising flour
  • 90g sugar

METHOD:

  • 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, 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. 

Apple and Date Chutney

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.

INGREDIENTS:

  • 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

METHOD:

  • 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.

Apple and pecan pudding

For the person who left us some apples.

We came home to find a line of cooking apples marching across the kitchen table. Tonight we had apple and pecan pudding.

INGREDIENTS:

  • 1 lb cooking apples, peeled, cored and chopped small
  • 2 oz organic pecan nuts or walnuts, chopped
  • 4 oz organic dates, stoned and chopped
  • 4 oz self-raising flour, organic/wholemeal for preference
  • 4 oz fairtrade soft brown sugar
  • 1 oz melted butter
  • 1 tbsp honey
  • 1 free-range egg, beaten

METHOD:

  • Preheat the oven to 200C
  • Mix the flour with the chopped fruit and nuts, then add all the other ingredients and stir well
  • The mixture should be scraped into a greased 8 inch square baking dish, and baked for half an hour

We had this served with cream. The pudding had a wonderful mixture of flavours and textures.