The cooking forum requests thread! - Page 2

Jonny69 · 02-11-2011, 20:25

I didn't get any rabbit this year and it looks like I didn't take any pictures of last years ones either. Otherwise I'd love to do a rabbit dish. I might substitute the rabbit for pork and do it in a creamy cider sauce on a buttery bubble and squeak mash.

I do recommend taking the time to take the meat off the bone. It's a lot of faff but it makes it a lot easier to eat. You can use the loins wrapped in bacon and strew the rest. Braised on the bone is also good though, as long as you don't mind small fiddly bones

Stan_Lite · 02-11-2011, 20:37

I prefer to cook it on the bone for the extra flavour. It'd probably be easier to cook it on the bone first and then remove the meat from the bone and put back in the sauce - I find removing cooked meat from the bone much easier than raw

volospian · 10-11-2011, 09:21

Quote:

Originally Posted by Stan_Lite

I prefer to cook it on the bone for the extra flavour. It'd probably be easier to cook it on the bone first and then remove the meat from the bone and put back in the sauce - I find removing cooked meat from the bone much easier than raw

+1

I do a lamb shoulder dish, boiled in water for hours and then served in a creamy tarragon (or dill) sauce made with the water. The meat is then removed from the bone (when it's all just about falling off anyway) and popped back into the sauce for a little while... nice.

Glaucus · 10-11-2011, 22:48

Well thought I might try this thread.
I have a banned leg of mutton, but don't fancy doing a normal roast or curry.
So can anyone suggest any other dishes, for some reason got a strong want to use anchovies/Italian as well(although not essential)

So what dishes can you guys suggest.

Stan_Lite · 10-11-2011, 23:10

Quote:

Originally Posted by Glaucus

Well thought I might try this thread.
I have a banned leg of mutton, but don't fancy doing a normal roast or curry.
So can anyone suggest any other dishes, for some reason got a strong want to use anchovies/Italian as well(although not essential)

So what dishes can you guys suggest.

I'm assuming that because you say mutton, it's from an older animal (i.e. not lamb or hoggett), in which case it'll need a bit longer cooking time.

If it were lamb, I'd suggest cutting into steaks and giving it a herb and anchovy crust (Breadcrumbs, rosemary, thyme, anchovies and olive oil) and roasting. However, if it's an older cut, this probably won't be the best way to cook it.

If it's older, I would still cut it into steaks and braise/stew it for a long time in a sauce made from tinned chopped tomatoes, red wine, (maybe a little stock), onion, garlic, anchovies, oregano, red pepper and courgette and serve with some crusty bread.

Glaucus · 10-11-2011, 23:14

Yep it's mutton, so long cooking time is essential.
That does sound good.
You can't really go wrong with stew and fresh bread.

Stan_Lite · 10-11-2011, 23:17

Quote:

Originally Posted by Glaucus

You can't really go wrong with stew and fresh bread.

A man after my own heart

volospian · 11-11-2011, 08:50

I have this recipe for "roman spring lamb" but, with a little thought, it could maybe work with mutton if the roasting was slower...

*Roman spring lamb*

*serves 4*

1 kg leg of lamb
plain flour, for dusting
3 tbs olive oil
3 fresh rosemary sprigs
4 fresh sage leaves, chopped
1 garlic clove, crushed
175ml white wine
5 tbs white wine vinegar
4 large potatoes, sliced
salt and pepper
3 anchovies (optional)

Chop the leg into pieces or ask the butcher to do this for you. Preheat
the oven to 180°C/350°F/gas mark 4. Dust the pieces of lamb with flour.
Heat the oil in a wide roasting tin, add the lamb and cook over a high
heat, turning frequently, for about 10 minutes until browned all over.
Season with salt and pepper, add the rosemary sprigs and sprinkle with
the sage and garlic. Turn the pieces over several times so that they
soak up the flavour. Mix together the wine and vinegar, add to the
roasting tin and cook until the liquid has almost completely evaporated.
Add 150ml boiling water and the potatoes, cover and roast for 30 minutes
or until tender. If the gravy seems to be drying out, add a little hot
water mixed with white wine vinegar. Transfer the lamb to a warm serving
dish and serve while still hot. For an even tastier alternative, omit
the potatoes, and when the lamb is nearly ready transfer 2-3 tablespoons
of the gravy to a small pan, add three boned and chopped salted
anchovies and cook over a low heat, mashing the anchovies with a wooden
spoon until they have almost disintegrated. Mix well, pour the sauce
over the meat and roast for a few minutes more before serving.

Jonny69 · 12-11-2011, 12:30

^^^ would work really well if you slow roasted it for hours.

Too many cuts I can't lay my hands on, already, so I can't carry out any of the requests

Jonny69 · 15-11-2011, 11:58

Quote:

Originally Posted by lostkat

OK, can I start? I have a rabbit in my freezer and no idea what to do with it. I've also been given some cider to cook it in.

So... please make me something involving rabbit and ciduuuuur

Ok, pretend the pork is rabbit and this should work...

One portion:
Front and rear legs of a rabbit (keep the loin for something else)
1 small leek
100ml very scrumpy dry cider

100ml chicken stock
Dash of double cream
Plain flour
Salt and pepper

Clean and chop the leek. Roll the rabbit pieces in plain flour and put them in a hot frying pan with olive oil to brown on the outside. Add the leeks to pick up any excess flour and to add a little colour. Transfer the rabbit and leeks to an oven dish. Pour the cider and stock into the pan and reduce by 2/3. Check the seasoning at this point: I added salt, pepper and a teaspoon of sugar because it was a bit sharp. Pour that over the rabbit like so:

Cover with foil and put in the oven at 180 for 30-45 minutes. The sauce will thicken slightly in this time and the leeks will go soft. Just before you serve it, stir in a dash of double cream and pile it up onto creamy mashed potato:

Photos need some 'shop to make them prettier, but you get the idea

Edit: images improved

02-11-2011, 20:25	#11
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	I didn't get any rabbit this year and it looks like I didn't take any pictures of last years ones either. Otherwise I'd love to do a rabbit dish. I might substitute the rabbit for pork and do it in a creamy cider sauce on a buttery bubble and squeak mash. I do recommend taking the time to take the meat off the bone. It's a lot of faff but it makes it a lot easier to eat. You can use the loins wrapped in bacon and strew the rest. Braised on the bone is also good though, as long as you don't mind small fiddly bones __________________

02-11-2011, 20:37	#12
Stan_Lite Stan, Stan the FLASHER MAN! Join Date: Jul 2006 Location: In bed with your sister Posts: 5,483	I prefer to cook it on the bone for the extra flavour. It'd probably be easier to cook it on the bone first and then remove the meat from the bone and put back in the sauce - I find removing cooked meat from the bone much easier than raw __________________ Just because I have a short attention span doesn't mean I...

10-11-2011, 22:48	#14
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Well thought I might try this thread. I have a banned leg of mutton, but don't fancy doing a normal roast or curry. So can anyone suggest any other dishes, for some reason got a strong want to use anchovies/Italian as well(although not essential) So what dishes can you guys suggest. __________________

10-11-2011, 23:14	#16
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Yep it's mutton, so long cooking time is essential. That does sound good. You can't really go wrong with stew and fresh bread. __________________

12-11-2011, 12:30	#19
Jonny69 Noob Join Date: Oct 2006 Location: Socialist Republik of Kent Posts: 5,032	^^^ would work really well if you slow roasted it for hours. Too many cuts I can't lay my hands on, already, so I can't carry out any of the requests __________________

11-11-2011, 08:50	#18
volospian Vodka Martini Join Date: May 2009 Posts: 786	I have this recipe for "roman spring lamb" but, with a little thought, it could maybe work with mutton if the roasting was slower... Roman spring lamb serves 4 1 kg leg of lamb plain flour, for dusting 3 tbs olive oil 3 fresh rosemary sprigs 4 fresh sage leaves, chopped 1 garlic clove, crushed 175ml white wine 5 tbs white wine vinegar 4 large potatoes, sliced salt and pepper 3 anchovies (optional) Chop the leg into pieces or ask the butcher to do this for you. Preheat the oven to 180°C/350°F/gas mark 4. Dust the pieces of lamb with flour. Heat the oil in a wide roasting tin, add the lamb and cook over a high heat, turning frequently, for about 10 minutes until browned all over. Season with salt and pepper, add the rosemary sprigs and sprinkle with the sage and garlic. Turn the pieces over several times so that they soak up the flavour. Mix together the wine and vinegar, add to the roasting tin and cook until the liquid has almost completely evaporated. Add 150ml boiling water and the potatoes, cover and roast for 30 minutes or until tender. If the gravy seems to be drying out, add a little hot water mixed with white wine vinegar. Transfer the lamb to a warm serving dish and serve while still hot. For an even tastier alternative, omit the potatoes, and when the lamb is nearly ready transfer 2-3 tablespoons of the gravy to a small pan, add three boned and chopped salted anchovies and cook over a low heat, mashing the anchovies with a wooden spoon until they have almost disintegrated. Mix well, pour the sauce over the meat and roast for a few minutes more before serving.