Ingredients:
500g(1lb) meaty wild rabbit joints.
350g(12oz) fatty pork belly, cubed.
125g(4oz)chopped streaky bacon or pancetta cubes.
2 tsps dried thyme.
Freshly grated nutmeg.
A good pinch of ground allspice.
Sea salt & freshly ground black pepper.
Melted Duck Fat and extra thyme sprigs, to finish.
Method:
1. Preheat a slow cooker according to the instructions.
2. Put the rabbit and pork into the slow cooker with the thyme.
3. Add spices to taste, salt and pepper and ladle of water or stock.
4. Cover and cook on LOW for 8 hours or in the oven at 150C/fan 130C/gas mark 2, for 4 hours) or until the meat literally falls off the bones.
5. Tip everything into a large strainer set over a bowl.
6. Carefully pick out the bones and pork skin.
7. Transfer the meat into a food processor fitted with the plastic blade (or use a hand-mixer) and work until the meat is shredded and fluffy looking.
8. Beat in a good ladleful of strained liquid then season well with more spices, salt and pepper, to taste.
9. Spoon into ramekins and smooth the surfaces.
10. Cool and chill.
11. When set, cover each with layer of melted duck fat and place a couple of thyme sprigs on top and chill.
12. Serve at room temperature on toast with pickled gherkins, and English Mustard.
- Curried Goat
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1 kg of diced goat leg meat
1 scotch bonnet chopped
2 table spoons of Thyme chopped
1 onion diced
1 bunches of spring onions
3 cloves of garlic chopped
4 table spoons of West Indian curry powder
30 grams of chopped ginger
1 table spoon of all purpose seasoning
2 tomatoes chopped
MEAT MARINADE (Must be marinated for at least 24 hours)
30 grams of ginger sliced thick
1 onion sliced thick
8 crushed pimento seeds
2 table spoons of curry powder
1/2 table spoon of black pepper
2 tomatoes sliced
a few sprigs of thyme
Blend all then add to meat
METHOD
1. Brown the meat then leave to one side
2. In a large thick bottomed sauce pan fry all the vegetables until soft, then add the spices and brown.
3. Cover with water and then cook on the hob on a low heat until tender (Approximate time 4 hours).
4. When tender thicken with a little corn flour and season with salt and pepper.
SERVE WITH RICE AND PEAS, AND FRIED PLANTAN - Buffalo Chicken Wings
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INGREDIENTS for 6 portions
3kg chicken wings
Flour
Louisiana hot sauce
Roast the wings until just cooked, and then allow chilling.
METHOD
1. Cover the wings in plain flour and deep fry until crispy.
2. Place the wings into a two litre plastic container adding just enough hot sauce to cover, place a lid on top and shake it until all the wing are evenly coated.
DIPPING SAUCE
INGREDIENTS
250 ml yoghurt
250ml mayonnaise
1/2 tabs garlic powder
125g stilton cheese
Blend all ingredients into a smooth dressing – Cut celery sticks into batons and serve in a bread basket... - Malva Pudding
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A south African variation of Sticky Toffee Pudding ...
Ingredients
For the Pudding
225 g caster sugar
1 egg
1 tbsp apricot jam
115 g self-raising flour
1 tbsp bicarbonate of soda
1 pinches salt
200 ml semi-skimmed milk
1 tbsp butter, melted
1 tbsp white wine vinegar
For the sauce
200 ml single cream
175 g butter
225 g caster sugar
100 ml hot water
200 ml Whipping Cream
12.5 ml Amarula
Method
1. For the pudding: preheat the oven to 200C/gas 6. Grease a medium-sized pudding bowl - about 500ml capacity.
2. Whisk the sugar, egg, and jam with an electric beater for about 15 minutes until pale in colour.
3. In a separate bowl, sieve the flour, bicarbonate of soda and pinch of salt - leave on one side.
4. Stir half of the milk into the sugar, egg and jam mixture and blend in well. Then fold in half of the sieved flour mixture, followed by the remaining milk and then the rest of the flour. Fold in the melted butter and vinegar.
5. Pour into the pudding basin and cover with foil. Bake for 45-60 minutes until firm to the touch and browned.
6. For the sauce: heat all the ingredients together in a pan over a low heat until the sugar has dissolved. Bring to the boil and pour over the pudding as soon as it comes out of the oven. Leave to stand for several minutes so that the pudding absorbs the sauce. Turn out and serve.
7.Serve with Amarula whipped with Whipping Cream for the ideal accompaniment - Fishcake Recipe
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(serves 4)
250g fresh cod
250g fresh king prawns
250g of plain mash potato
1 bunch of chopped spring onions
Salt and pepper
Method:
Bake the cod in a moderately warm oven until the cod is just cooked,then remove the skin and bones and allow to cool.
Chop the prawns into half inch bits then sauté until just cooked.
Drain any excess liquid and allow to cool.
When the cod,prawns and mash are cool add together with the Spring onion then season to taste.
Divide the Fishcake mix into twelve similar sized ball then coat in flour, beaten eggs and bread crumbs.
Parsley sauce
1 litre of milk
Half a pint of cream
1 bunch of parsley
125g of butter
125g of plain flour
1 large table spoon of fish bouillon
Salt to taste
Method:
In a large pan add the butter and flour and cook on a low heat for a few minutes to cook out the flour.
Then add the milk slowly wisking all the time to avoid any lumps forming.
Cook for ten minutes on a medium heat then add the cream and the boullion and cook for a further 10 minutes.
season to taste.
Chop the parsley but only add it to the sauce when reheating the sauce to serve to retain the parsleys vibrant green colour.
Serve with sautéed spring greens and a poached egg.
To add a real touch of spring to the dish try adding fresh English asparagus as a lovely seasonal treat!
