Not much past Easter bunny

The rabbit stew was something, despite the fact I bloody near burnt it, the burn came close but I think it was instrumental in the flavour. The outdoor kitchen opened again tonight, with a clear and a starlit sky. Had to do mash spud for the second night, what else do you have with stew. I gave some to Jake “shooter of rabbits” as he got my groceries and sharpened my axe for me, he loved it. Take note of the nearly burnt stew in the photo so you know exactly the stage of no return, as this is it.

I didn’t cook anything today but I did spend two hours this morning designing my recycling art project, an initiative of the South Taranaki District Council, as a response to them not being able to collect the recycling during lock down. Here is the link if you want to have a crack https://www.southtaranaki.com/our-community/covid-19-and-our-community/competitions-events-and-things-to-do/recycling-competition

Rabbit Stew

100g lardons, diced

An onion, diced

2 rabbits, portioned

¼ C flour

Oil

2 bay leaves

A handful oregano

500ml beef stock

2 carrots, sliced

A leek, sliced

A few celeriac stalks, sliced

2 t honey

Salt & Pepper

150ml cream or similar

Fry the lardons and onion in oil in a camp oven or similar burn proof vessel, remove and hold. Dust the rabbit in flour, salt and pepper and brown in more oil, return the lardons and onion to the pot. Add all the rest of the ingredients except the cream, bang the lid on and put it over your fire, or simmer on the stove. My estimation is that it takes a bit more than an hour for the liquid to evaporate when you fire is too hot and it be on the brink of burning, rescue it with a cup of water and disassociate it from the fire fast. Once cool remove the meat from the bones and return to the pot, hold in the refrigerator. When ready to eat, boil and mash your spuds, heat the stew, add the cream and serve together with a green of some description. Cost…….. two bullets and a few veg, will feed 4-6.

Comments

The official blog launch, or is it lunch of entertaining!

Ok here is the thing, my key performance indicator, to use corporate wank language is how much fun I am having. I have had three rules for many years. 1. Don't hang out with shit people. 2. Avoid all things boring unless absolutely necessary. 3. Always have something to look forward too. (I stole this one off a friend) in recent years I have added 4. Only stay in Hawera 1 weekend a month. Oh how the mighty have fallen! (I ripped that line from Tom Waits) if you don't know who he is I am not surprised. 1. I now have a dog to hang out with for a month, His name is Murphy, and he is only borrowed. 2. All those jobs here in my house, like cleaning it, tedious shit like painting that window, weeding the garden properly, sorting the shed out, renovating my desk (an old table from Butcharts Bakery), even mowing the lawn, there it all is right there in front of me with all the time in the world to get on with it having ignored i...

A quick soup, best I can do in a short timeframe

Hot & Sour Soup 500g shark 1 packet mild Singapore laksa paste (I know I know I know, but sometimes needs must) 1 t salted shrimp 1 t tamarind 2 T of the oil leftover from spicy smoked mussels ½ an onion peeled and finely diced 4 cloves garlic peeled and finely diced 1 thumb ginger peeled and finely diced 2 silverbeet leaves or other leafy green 1 tin coconut cream 500 g fish stock 2 serves noodles I used ramen 1/4 cup fresh lime juice Fry the onion, garlic and ginger in the oil, add the spice paste, salted shrimp and tamarind stir it all around until it is cooked a bit then add the fish and cook for 5 minutes then add the stock and simmer for 10 minutes. When you are ready to serve it add the coconut cream, bring to boil again then add the noodles, when boiling yet again add the silverbeet or greens. Once wilted turn off and add the lime juice.

Give a cake a go day.

I received a delivery of jam, the fruit was left in the bowl at Kidsbarn for lockdown so Emma knocked up a batch of jam with it, I scored a bottle on the proviso it appeared on the blog so this is what I did. I based in on a recipe from a book called Harbour Kitchens which was a fundraiser many years ago for the schools in Lyttleton. There is a classic recipe from the witt of Joe Bennett for fish and chips if you can get your hands on a copy. This is an adaptation of the Lemon Yoghurt Cake by Jane Simmons. False Pretences Cake Zest of 2 lemons 1 ¾ C sugar 2 eggs Juice of half a lemon 4/5 C of greek yoghurt Half a jar of orange, pineapple and kiwifruit or other jam ¾ C oil 2 1.2 C flour 2 large t baking powder Line a largish tin with baking paper, I lined a smallish tin, then had too much mixture, so I lined another tin spooned the rest of the mix into that and it was too big! So I lifted it out and transferred to a loaf tin, what a palave...

Entertaining!

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