karohemd: (Chef)
While browsing the meat shelves at the supermarket for ideas I randomly found some diced rabbit (from Gressingham, the farm with the lovely ducks) on offer so I bought two packs.
One pack I turned into a simple stew with leeks, carrots, cabbage and potatoes (dusted the meat in seasoned flour, browned it off, sweated off the leeks, filled up with chicken stock, let simmer for an hour and a half, added the potatoes and carrots, cooked for another 20 minutes and then the cabbage to cook for the last 10 minutes. The result was a lovely, thick stew with tender meat. Simple phone photo of a rustic dish in a rustic plate (click for big):



From the other pack I made an Italian style ragu (meat browned off in olive oil, tomato paste, can of chopped tomatoes, Italian herbs, smoked paprika, salt and pepper, simmered for two hours until the meat fell apart), served with penne and freshly grated parmesan. No photo, you can imagine what a plate of pasta looks like. ;)

After quite a few barren weeks I seem to have my cooking mojo back and produce things that are worth blogging about. More towards the end of the week, hopefully.

September 2017

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