What becomes of the broken bunnies?

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After our effing fantastic flood relief rabbit cook up last night (or two nights ago now) there was still a bit of chicken and rabbit left. I always have fun with leftovers. I wait until everybody has left the house and then I sit back and have a glass of wine and I slowly… No. Not that much fun!

I know a lot of people who won’t do leftovers, but I like to think that I’ve had the forethought of mind to get my mis-en-place ready for a couple of meals tomorrow. The actual facts may state that I over catered, or maybe I don’t have as many friends as I thought I did, but I’ll stick to my original story…

smoked chicken, bacon, cheese and mayonnaise toastie for breakfast

smoked chicken, bacon, cheese and mayonnaise toastie for breakfast

The truth about the chicken is last night… I woke up at four o’clock and had an insane craving for a chicken, bacon, cheese and mayonnaise toasted sandwich…I don’t know if someone may have cheekily got me pregnant or intravenously gave me a big ol’ J, but I wanted that shit bad. If we had mayonnaise in the fridge it would’ve happened. I seriously contemplated making said mayonnaise but the thought of waking the wiffy with the sound of kitchen antics didn’t really appeal to me. I am a smart man. So anyway, I woke and the craving was still solidly there. So that’s what I did with the left over chicken.

The rabbit fell prey to my love of pâté and things of the like (charcuterie). Blitzed up with its stuffing and a knob of butter, that would be my dinner this evening. Served in awesome style with guindillas (Spanish pickled chillis. Try them, they’re magic), olives, pickled slaw and croutons. Great work me.

no through road alright

no through road alright

the same road... with road included

the same road… with road included

 

the broken bunny

the broken bunny

I took a heap of really nice photos of the rabbit pate but it seems that my camera is having some more personality issues and wants to go and join the circus and live the life of a travelling performer. So alas, it refuses to do the duties it was born to do, thus making itself redundant. Last time I checked there is no retirement/pension plan for cameras so I guess it will be joining the queue at the local soup kitchen. What can I say? It was fun while it lasted… at least the flood waters have subsided and the rains are now but a mere trickle (not unlike an old man at the urinal at the local RSL), so the walk into town with it’s hobo pack should be a little more comfortable. If you see a stray Cannon camera trekking on the highway maybe offer him a ride… and tell him he will always have a special spot in my heart, but I got no room for baggage around here.

Rabbit stuffed with chorizo and apple braised in cider… just in case it floods…

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At even the remotest thought of being flooded in these days we are smart enough to stock up on a few essential items to make our cabin fever ease itself in all gentlemanly like. That will always include a small nations yearly consumption of alcohol, meat of some description and probably not spam and army biscuits.

For this lock-in we have chosen rabbit… And various types of seafarer’s holy water. For a millisecond I did have my eldest son convinced it was cat, but when he queried why I had gone out and killed a cat for our dinner I couldn’t keep the muse up… I am apparently not a total bastard.

bunnies and cider

bunnies and cider

chorizo and apple stuffing

chorizo and apple stuffing

rib cage is out

rib cage is out

stuff rabbit and then truss the bad boy up

stuff the rabbits and then truss those bad boys up

good to go

rubbed down with duck fat and good to go

mmmmmmm

mmmmmmm

the full spread - rabbit, roast vegetables, salad, cider gravy, broccoli puree, pauls webber chicken. EFFING AWESOME

the full spread – rabbit, roast vegetables, salad, cider gravy, broccoli puree, pauls webber chicken. EFFING AWESOME

For two little bunnies with some kind of Spanish influence (for 8 people)
2 little bunnies
2 brown onions
2 chorizo sausage
4 cloves of garlic
1 apple
1 cup fresh sourdough breadcrumbs
A big assed bottle of cider (most of it is for you)
Whatever vegetables you want to roast with it. If you can read this I would certainly think you can see what I put in
• To make the stuffing sweat off the onions, garlic and chorizo
• Once they are soft remove from heat and add the apple and bread crumbs
• Season to make sure it tastes delicious
• Take the rib cage out of the rabbit with your ribcage remover. Stuff said rabbits with the delicious chorizo and apple mix
• Tie rabbit up and make love to it like a… no. No! Put it in a roasting dish with some vegetables
• Rub it down with duck fat if you have some, and season with salt and pepper
• Cook the rabbit at 180C for 40 minutes then add whatever is left in that big assed bottle of cider, cover and cook at 160C for another hour. Baste it with pan juices every half hour
• Chop it up with a small axe and eat it like you just don’t care

We also made a pan gravy out of the rabbit and cider juices which you know how to do by now, non?

…and then the neighbours rock up with a chicken smoked in their webber. It couldn’t have been more perfect. Foodtrulyisthebestshitever.

food IS the best shit ever (and a recipe for rabbit terrine)

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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?