not a meme
now serously, are we surprised i couldn't keep up with the "daily" meme thing? me either. i'm sure i'll get around to the rest of it, just not on a daily basis, i've got more important things to do. things such as, look for a new job or two, play with the kids (this is apparently a "normal" parenting thing), pretend i'm learning lines and songs for my upcoming theatre production and playing dragon age (the most of my time lately).
HOWEVER!!
i did do something awesome lately, and i shall recount it here through the only way i know how: copying and pasting from google docs!
lapin du paque
ingredients
1 rabbit (you can kill it yourself if you wish, or just buy it frozen from a butcher)**
3 celery tree thingies
1 GIANT onion (or 2 small/medium ones if you don’t have the GIANT onion)
1 soup spoon ginger (i used that minced stuff in a jar, i haven’t tried it with fresh ginger yet)
2 carrots thickly sliced
2 medium potatoes largely diced
6 soup spoonfuls of drambuie (in lieu of a shot glass clearly, where you’d use 2 of those)
pinch of salt
bit of pepper
and don’t forget the coriander! either around 1 tbsp of the ground stuff, or chop up a bunch of fresh leaves and add it. just add it to taste, don’t go crazy here!
**if you buy the rabbit frozen from you butcher, get them to use their band saw (or whatever it is) and cut it up into small chunks that’ll fit nicely into a medium sized pot for boiling. i just chucked my bunny into the pot straight from the freezer, but if you wanna thaw yours, knock yourself out. there is no hard and fast rule here.
method
grab your favourite medium sized pot, or any medium sized pot if you don’t have a favourite and place it on the smallest flame/element on your stove - leave the stove off.
roughly cut the GIANT onion (or however big yours are). i like to cut mine in half, then thickly slice it before cutting the slices into thirds. if you can see through your tears, try to put the onion into the pot without missing, then come back and slice the celery. ALL OF IT. yep, i want celery leaves in there as well, as little food waste as possible here please! get that celery into the pot and then pour about 3 litres of water all over it. now get your ginger and stir it in there - this helps clean your spoon for later use. cover it, bring this to the boil and let it simmer for 5-10 minutes.
once it’s simmered for a while, pour in the drambuie. feel free to pour a nip for yourself if you wish, we’re all adults here.
now it’s time to add the main ingredient! dump those frozen (or thawed, whatever) chunks of fluffy the family pet into that pot, then recover it and let it come to the boil, then reduce to a simmer and leave it be for a while. 2 hours maybe? it all depends on whether you thawed the meat or not. essentially, let it simmer until the meat is soft enough to simply fall off the bone.
when the meat is soft enough to be removed from the bone, then tear that stuff off and chuck it back in the stock. freeze the bones for future time use as a stock ingredient, or turf them, up to you. if you haven’t already, slice the carrot and dice the potato then get them in the stock as well. you can add your salt and pepper now if you wish to, or you can wait til just before you serve it.
let it boil/simmer away for another hour or more, or until the carrot is soft then it’s ready for human consumption.
serve it as it is in a bowl as if it’s the chunkiest soup you’ve ever met, or throw it onto a small bed of rice, the world is your oyster!
i made this for dinner 2 nights ago as a trial for a future meal for guests; i've heard that it's not kosher to experiment on visitors, so i didn't have much of a choice. so, if'n you're interested in trying this, you now have the method to try, or you could always try to make an appointment to come to my place at a time when i happen to be having another go at it. either way, there's bound to be divinity crossing your tastebuds, and if not, then you're doing it wrong! :D
til next....
~kits~
p.s. and then there was tonights dinner, which, if i took the lamb out of it, would have been quite a delicious vegan dish. i quite clearly have a +3 cooking skill with +2 spice and +1 unique ingredient use. though, i'm getting close to a skills upgrade i think...
p.p.s. i think you'll also find the name of this dish amusing. i know you'll either google translate or babelfish it. :)
HOWEVER!!
i did do something awesome lately, and i shall recount it here through the only way i know how: copying and pasting from google docs!
lapin du paque
ingredients
1 rabbit (you can kill it yourself if you wish, or just buy it frozen from a butcher)**
3 celery tree thingies
1 GIANT onion (or 2 small/medium ones if you don’t have the GIANT onion)
1 soup spoon ginger (i used that minced stuff in a jar, i haven’t tried it with fresh ginger yet)
2 carrots thickly sliced
2 medium potatoes largely diced
6 soup spoonfuls of drambuie (in lieu of a shot glass clearly, where you’d use 2 of those)
pinch of salt
bit of pepper
and don’t forget the coriander! either around 1 tbsp of the ground stuff, or chop up a bunch of fresh leaves and add it. just add it to taste, don’t go crazy here!
**if you buy the rabbit frozen from you butcher, get them to use their band saw (or whatever it is) and cut it up into small chunks that’ll fit nicely into a medium sized pot for boiling. i just chucked my bunny into the pot straight from the freezer, but if you wanna thaw yours, knock yourself out. there is no hard and fast rule here.
method
grab your favourite medium sized pot, or any medium sized pot if you don’t have a favourite and place it on the smallest flame/element on your stove - leave the stove off.
roughly cut the GIANT onion (or however big yours are). i like to cut mine in half, then thickly slice it before cutting the slices into thirds. if you can see through your tears, try to put the onion into the pot without missing, then come back and slice the celery. ALL OF IT. yep, i want celery leaves in there as well, as little food waste as possible here please! get that celery into the pot and then pour about 3 litres of water all over it. now get your ginger and stir it in there - this helps clean your spoon for later use. cover it, bring this to the boil and let it simmer for 5-10 minutes.
once it’s simmered for a while, pour in the drambuie. feel free to pour a nip for yourself if you wish, we’re all adults here.
now it’s time to add the main ingredient! dump those frozen (or thawed, whatever) chunks of fluffy the family pet into that pot, then recover it and let it come to the boil, then reduce to a simmer and leave it be for a while. 2 hours maybe? it all depends on whether you thawed the meat or not. essentially, let it simmer until the meat is soft enough to simply fall off the bone.
when the meat is soft enough to be removed from the bone, then tear that stuff off and chuck it back in the stock. freeze the bones for future time use as a stock ingredient, or turf them, up to you. if you haven’t already, slice the carrot and dice the potato then get them in the stock as well. you can add your salt and pepper now if you wish to, or you can wait til just before you serve it.
let it boil/simmer away for another hour or more, or until the carrot is soft then it’s ready for human consumption.
serve it as it is in a bowl as if it’s the chunkiest soup you’ve ever met, or throw it onto a small bed of rice, the world is your oyster!
i made this for dinner 2 nights ago as a trial for a future meal for guests; i've heard that it's not kosher to experiment on visitors, so i didn't have much of a choice. so, if'n you're interested in trying this, you now have the method to try, or you could always try to make an appointment to come to my place at a time when i happen to be having another go at it. either way, there's bound to be divinity crossing your tastebuds, and if not, then you're doing it wrong! :D
til next....
~kits~
p.s. and then there was tonights dinner, which, if i took the lamb out of it, would have been quite a delicious vegan dish. i quite clearly have a +3 cooking skill with +2 spice and +1 unique ingredient use. though, i'm getting close to a skills upgrade i think...
p.p.s. i think you'll also find the name of this dish amusing. i know you'll either google translate or babelfish it. :)