Regulars » Paddock to Plate|
Paddock to plate Tuesday, 23 June 2009
1 large rabbit 3 garlic cloves 1 onion 8 ounces bacon, in one piece bouquet garni 10 sprigs parsley 10 sprigs thyme 1 bay leaf 3 tablespoons olive oil 2 cups sliced carrots 1 cup red wine 1 cup small onion 1 tablespoon sugar 1 tablespoon butter 12 new potatoes fresh herb (chervil) 1 teaspoon salt 1 teaspoon pepper Chop rabbit into 12 pieces, discard the head and feet. Chop the onion and garlic finely. Slice and dice the bacon. Make a bouquet garni by tying together the parsley, thyme and bay leaf with string. Sear the rabbit pieces in olive oil, until lightly browned; remove from casserole. In the same pan, fry garlic, onion and the bouquet garni. Add the bacon and allow to colour lightly. Pour off excess fat. Return rabbit to pan and deglaze with the red wine. Add 3 cups water, cover and cook for 1 hour 45 minutes. Peel small onions and remove root ends. Rinse well. Cook the onions in water to cover, add sugar, butter, salt and pepper. Cook until all water has evaporated and the sauce is caramelised (20 min). Peel and cut potatoes into narrow rectangles. Add potatoes to rabbit stew after the stew has been cooking for 90 minutes. Cook covered until tender. Serve stew with caramelised onions and garnish with chopped chervil.
6 large baking apples 3/4 cup brown sugar, firmly packed 1/2 cup raisins 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 tablespoon butter Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple; place in a 2-quart shallow baking dish. Combine sugar, raisins, cinnamon, nutmeg and brown sugar in a small bowl; fill the centre of each apple and dot with 1/2 teaspoon of the butter. Add just enough water to baking dish to cover the bottom of the dish; bake, uncovered, at 350 deg for about 30 minutes, or until apples are tender. Baste with juices occasionally. Serve warm with a dollop of sweetened whipped cream or custard. |
