Reci... Well this food is not for the faint hearted! This site uses Akismet to reduce spam. Place rabbit portions into the slow-cooker bowl. Set the cooker to its ‘HIGH’ setting and allow to stew for 3 hours. Nice served with home-made oven chips and crusty Maltese bread. Heat a large frying pan add half the oil and fry the rabbit in two batches. When we were young we used to dive in shallow waters and using just a for... Don't be intimidated by the shape, it is a simple pinch one side then crimp to the other to reveal a beautiful wheat shaped pasta. In a large bowl place the rabbit and cover with white wine. Mix in the garlic, Thyme, and add some salt and pepper. This is another recipe that takes me back to my childhood memories. Pour off all but 2 teaspoons of lard in pan. Cut the potatoes into fairly small cubes. I make fresh pasta, various pickles and preserves, pork sausages, and even my own wine! I love food from the heart and go to great lengths preparing recipes from scratch. Soak the cut rabbit portions in some red vinegar for an hour or so; shallow fry the rabbit portions in lots of chopped garlic, 2 onions, sprinkle with 2 tbs mixed spice, 1 tsp ground cloves, a dash of soy sauce, crushed pepper; leave in pan till browned. 6 hrs. I'm inspired by nature and its power to gives us an array of produce from one season to another. For many Maltese, Rabbit was the ultimate food and popularly cooked as Sunday Lunch. Add vegetables on top of the meat. Simmer on high heat to reduce slightly. Your email address will not be published. Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes. Calamari Rings with Bean and Broccoli Salad, Pumpkin Gnocchi, with bacon sage and cherry tomatoes, Mum's Rabbit and Gravy with roasted Rosemary Potatoes, Culurgiones - Sardinian potato filled pasta, Snails with Aniseed gravy and Red Arjoli Paste (Bebbux bl'arjoli). Add sugar and stir. Season with salt and pepper. This is best served with chips and lots of crusty Maltese bread to mop up the delicious gravy! For many Maltese, Rabbit was the ultimate food and popularly cooked as Sunday Lunch. Add some garlic to the oil and fry for a few minutes on moderate heat (do not fry till golden brown). Mum's Rabbit and Gravy with roasted Rosemary Potatoes This is another recipe that takes me back to my childhood memories. Remove rabbit and drain on brown paper. 72.2 g Mum bred, killed and cooked our rabbit. I dedicate this Blog to my children and hope that in the future, they will find my recipes useful and bring back the taste of good old 'MUM'. This is best served with chips and lots of crusty Maltese bread to mop up the delicious gravy! Total Carbohydrate Cook on low heat for 15 to 20 minutes. She used red vinegar but I find that white wine vinegar and little balsamic taste just a little bit better. After 3 hours, add tinned peas and cook for a further 1 hour. Cut the rabbit in small pieces. Cover and leave in the fridge overnight or for approx. Pour off all but 2 teaspoons of lard in pan. Perhaps the most requested pasta dish in the Maltese Restaurants! Over medium heat slowly stir remaining 1/4 cup of flour into lard, scraping up pieces of crust from bottom of pan. Required fields are marked *. Heat lard in a frying pan to 360 degrees. Tuck in sides, the bay leaves thyme and sage. I improvise on my own recipes and with the exception few old favourites I hardly prepare the same recipe over. Bring to a boil and cook, stirring constantly, until gravy is smooth and thickened, about 3 minutes. Fry until rabbit is golden and in the last minute of frying add the garlic. Finally add back the rabbit, stir and cover. Your email address will not be published. Pour the rest of the marinade into the slow-cooker until the meat is completely covered. Place on a baking sheet, drizzle with olive oil, sprinkle garlic, rosemary and salt and pepper. In a large shallow frying pan heat some sunflower oil. I try as hard as I can not to mingle Winter with Summer crops as I strongly believe that they come into their season for a purpose. Learn how your comment data is processed. I have a husband and two lovely children, who love simple yet tasty food. I am a crazy foodie, intrigued by spicy aromas, saltiness of cured meats, crisp fresh garden vegetables and wonderful tangy tastes of glorious cheeses. Remove from heat, add pepper, then salt to taste. Cut rabbit in medium sized pieces. Save my name, email, and website in this browser for the next time I comment. Ingredients ¼ cup oil 1 (3 pound) rabbit, cleaned and cut into pieces 1 large onion, chopped 3 cloves garlic, chopped ½ cup red wine 1 bay leaf 1 cube beef bouillon ¼ teaspoon ground nutmeg 2 tablespoons tomato paste ¼ teaspoon white sugar salt and … Dip rabbit in batter and fry in lard, 7 minutes on each side. Mix well using your hands then bake in a 180c oven for 1 hour until golden, turning once after 3/4 of an hour. Deglaze the pan by adding the vinegar and reduce by half. Soak the cut rabbit portions in some red vinegar for an hour or so; shallow fry the rabbit portions in lots of chopped garlic, 2 onions, sprinkle with 2 tbs mixed spice, 1 tsp ground cloves, a dash of soy sauce, crushed pepper; leave in pan till browned. Lightly grease the slow cooker (or alternatively, a large pan), … I hate takeaways as I believe that I can provide good hearty meals in less time, with healthier values and surely cheaper on the pocket. Transfer rabbit to a large bowl and fry the second batch. Try to cut the rabbit in small portions and when possible from joints. Cook in slow cooker for about 3 or 4 hours; if stewing on the hob, give it less time, and use a low heat. 24 %. Add the stock, curry and chopped tomatoes. Dip rabbit in batter and fry in lard, 7 minutes on each side. Reduce heat to 275 degrees and cook, turning frequently, until rabbit is tender, about 30 more minutes. Chop some garlic. Lightly grease the slow cooker (or alternatively, a large pan), add the fried rabbit, sprinkle with more chopped onion and garlic and more mixed spice, add 2 bay leaves, one glass red wine, 1 tbs balsamic vinegar, seasoning, and four crumbled oxo cubes. Combine yolks and buttermilk, gradually add 3/4 cup of the flour, cornmeal, and salt. Sometimes we had it stewed , others baked or with tomatoes sauce on spaghetti, but this recipe is my favorite. Add a little more milk if gravy seems too thick.
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