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Posts Tagged ‘British food’

For the veggies who read this- my apologies for the meat-feast nature of the last few posts. For those who have a problem with eating bunnies because they are cute- I make no apology.

Rabbit is a great meat, slightly gamier than chicken (although this also depends on whether the rabbit is a buck or a doe and how old it is) it has a sweetness and is cheap too, it is amazing slow cooked. I wanted to make something reminiscent of the rabbit braised in white wine that I ate at the Crooked Billet and I was quite pleased with the result. Don’t be tempted to try and joint the rabbit or de-bone it as it can be much easier done once cooked.

rabbit in white wine and lentil stew with garlic dumplings

serves 4 generously

  • 1 medium sized rabbit
  • 1/2 cup of red lentils and 1/2 cup green lentils or 1  cup broth mix
  • 1 onion
  • 2 garlic cloves
  • 2 pints chicken stock
  • 1 1/2 cups dry white wine
  • 2 carrots, finely chopped
  • 2 leeks, sliced
  • 1 sprig thyme
  • 1 sprig rosemary
  • 3 tbsp vegetable oil

for the dumplings:

  • 60g shredded suet
  • 120g self-raising flour
  • 1 clove garlic
  • pinch of salt
  • 6tbsps cold water

Heat the vegetable oil in a heavy based pan and soften the onion and garlic on a low heat. Add the whole rabbit and brown on each side. Rinse the lentils in a sieve and chop and wash the leeks.

Add all the remaining ingredients to the pot and bring to the boil. Put a lid on and simmer on a low heat for 1.5 hours, stirring every now and then to stop anything sticking to the bottom. In the meantime make the dumplings. Crush the garlic and salt together with the back of a knife. Mix the flour, suet and crushed garlic and add to it enough cold water to make a soft dough. Make into 8 balls with floured hands and after the 1.5hours of simmering, add the dumplings on top. Put the lid back on and leave for 30minutes. At this point you can fish out the whole  rabbit (serve the dumplings into bowls first) and de-bone it once it’s cooled a little, it should just fall off, and you can add the bone-free meat back into the stew. Serve the stew in a bowl with steamed greens.

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I came home from visiting a friend a couple of weekends ago to find a surplus of leftover cabbage had been cooked in my absence. Good old bubble and squeak was the most obvious choice, but naturally, I decided to mix it up a bit. So sweet potato mash replaced regular potatoes and to exotify it even more I used up some mango that was nearing the too-squidgy-to-eat stage as a sort of salsa-esque way of increasing the vitamin and 5-a-day content as well as freshening it up a bit.  Of course, my very good friend with an aversion to any kind of fruit in a savoury situation may take issue with this, but she may have to deal with it this once.

The poached egg also came out of the visit at the weekend as my friend and I decided this song would be the perfect egg poaching theme, and another friend recommended this method for egg poaching. I forgot to grease the cling film before I put the egg in though, so it didn’t come out quite as neatly as it shows in the method. We live and learn.

bubble and squeak with a twist

serves 4

  • 1 onion
  • 1 packet lardons (90g)
  • 3 sweet potatoes
  • 40g leftover cooked cabbage
  • 1tsp sweet paprika
  • seasoning

Peel and cube potatoes. I boiled the potatoes until soft (about 10 mins), but I had a thought that the bubble and squeak might be a bit more solid if you roasted the potatoes for 20-30 minutes, either way make sure they end up mashed. In another pan fry the lardons in a dry pan, and then add the onion once the have released their fat. Fry until the onions are translucent. Add the bacon and onion to the mash, add the cabbage and paprika and season to taste. Get a big wooden spoon, or something that size, heat a little bit of butter in the frying pan used earlier to fry the bacon and fry the mix in spoonful size splodges, making them into rough patties.

I think if I was making this veggie I would replace the lardons with a smoked cheese, though obviously add it in with the cabbage don’t fry it. Serve with mango salsa and a poached egg.

Mango Salsa

  • 1tbsp sweet chilli sauce
  • 1 mango, peeled and cubed
  • 1/2 bunch coriander, finely chopped
  • 2 spring onions

Combine in a bowl and stand for 30 minutes before serving.

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