Who would argue that food is not the best shit ever?? It’s a non-argument (and I’m sure there is a word out there for that and if I was a little smarter I would put it in there). Even Jesus said that food was tops.

Eating and drinking are high on my list of things I love to do. Cooking is right up there too… maybe even at the top, so I thought i would just let you know what I’ve been cooking, share a recipe, show a few drunken photos of myself… whatever. Who cares? If you don’t like it get onto Facebook, find someone you went to school with and surreptitiously watch their life for a while.

I’ve been housebound for a week now, so I’ve been cooking heaps, and one thing I have discovered is the South American caramel dulce de leche. Easily my wife’s’ new favourite food. It’s a caramel consisting of milk, sugar, vanilla, bicarb and glucose. Thick and unctuous (for lack of a better word) and perfect to spread on the South American short bread know as alfajores. Eat them straight up if you like it crunchy, but I preferred them after they were in the fridge for a few hours to soften a little. There’s a good recipe on sbsfood.com suss it out.

I am a big fan of terrine. Not enough good words can be said about a good terrine. It’s perfect food to enjoy with friends and wine or beer. A sunny afternoon, some crusty baguette and a tumbler of red wine and I could be anywhere. I like to imagine I am in a country French village the most…. hmmm…

Enough of my day dreams though. Back to the point. The terrine.

This week my wife had a hankering for rabbit, and as you will slowly learn I do love it when an ingredient or two are thrown down and I have to come up with a dish, so rabbit terrine it was.

RABBIT TERRINE

1kg pork mince
proscuitto or streaky bacon to wrap
1 rabbit, deboned, meat diced (good luck)
1 brown onion, diced
1 tablespoon each black peppercorns, coriander seed, garlic and dijon mustard
2 bay leaves
2 juniper berries
2 cups red wine
salt

• combine all except pork and proscuitto to marinate for at least 4hrs
• remove rabbit, reduce marinade by half, cool, strain, reserving half the onions
• add cooled marinade, onions and rabbit to pork mince
• check seasoning. Yeah, taste the mix. Or cook a little nugget if you’re a pussy with raw meat
• line terrine tin with baking paper and then proscuitto, pack mixture in and wrap.
  Cook at 160C, for 45 minutes-ish
• cool for at least 4hrs, but it is better eaten the next day or even the day after that.

I also made beer bread. Same as normal bread (put in a warm spot to rise, kneed, all that shite) but using the yeast in the beer to make the bread rise. I did it with stout and it worked a treat. Goes great with the terrine…

So I guess that’s a start.

Is it?