Rabbit stew

A fairly basic but very very tasty recipe.

1 rabbit, with giblets
Unsmoked bacon (from a piece) cut into small bitesize chunks
1 white onion
1/2 a red onion
2 sticks celery
1 carrot
2 bay leaves
Rosemary
1 large glass white wine
1 tsp dijon mustard
1 tsp tomato puree
flour, pepper, olive oil

Remove the giblets from the rabbit. Roughly chop the heart and kidneys
and reserve the liver.
Joint the rabbit.
In the cooking pot, fry rabbit giblets (except the liver), with the bacon.
Add onion, fry a little while.
Add the tomato puree, allow to darken for about a minute. Add the
other veg, herbs, and mustard.
Lightly dust the rabbit pieces with flour and pepper liberally. Fry
until well browned in a frying pan then add to the pot. Deglaze the
pan with white wine. Add enough water to cover the meat, stir, and
turn the heat down to slowly simmer for 2 hours.

While the stew is cooking, chop and fry the liver. Serve it to
yourself on a piece of toast.

Serve the stew with potatoes and veg.

'Singapore style' stir fry

This probably has nothing to do with Singapore style. But it is yellow.

Dried chillies
4* Star anise
Ground Turmeric (~1 tsp)
Ginger (finely chopped)
Honey
Dark soy sauce
Mixed veg (brocolli, bean sprouts, baby corn, carrot, red onion, sugar
snap peas etc)
King Prawns (frozen already cooked one)
Garlic (finely chopped)
Spring onion, sliced

Heat oil in a wok. Add the star anise and chilli and let it infuse in
the hot oil for a while. Remove the star anise, and the chilli too if
you're a wuss.

Add turmeric and ginger. Fry for a while. Add the honey, veg, and some
soy sauce, and a little water. Stir and fry. When almost done, add
garlic, prawns, spring onion.

Toss with noodles which you cooked in turmeric and soy sauce laden water.

Chinese pork and vegetable stir fry

serves 2

the pork
about 300g diced pork (big pieces)
ground cinnamon (about 1/2 tsp)
5-spice powder (about 1/2 tsp)
black pepper
shaosing wine
dark soy sauce
sesame oil
1/2 a red onion roughly chopped
5 cloves garlic, finely chopped
4 spring onions, sliced
Fresh coriander

Marinate meat with all the ingredients but two of the spring onions
for 2 hours. Then brown the meat cubes very quickly (but well browned)
in the wok. Add the onion pieces and brown them too. Put the lot in a
saucepan and add the rest of the marinade. Cook gently for about
10-15mins until pork is done. Add fresh coriander and spring onions
just before you serve

Veg stir fry
1 knob ginger finely chopped
Soy sauce
Water
Mixed Vegetables (carrot, brocolli, baby corn, bean sprouts, etc)
Garlic (lots) finely chopped
Sugar

Fry the ginger. Add soy and a little water. Put the veg in in order of
how much cooking they need. Add garlic and sugar towards the end.

Serve both together with some nice noodles.

Delicious spaghetti meatballs

Serves 2.

Meatballs:

about 250g minced beef
about 100g cold cooked (roast) pork
1/2 onion, very finely chopped
1 egg yolk
Salt and Pepper.
Olive oil, grapeseed oil.

Whizz the ingredients in a blender until it all sticks together. Form
into meat balls and fry in the oil until very well browned.

Sauce:

Olive oil
5 cloves garlic
1 tin tomatoes
basil leaves

Grate or mash the garlic, fry briefly in some olive oil, add tomatoes,
cook slowly until reduced and pulpy. Add torn basil leaves at the last
minute before serving.

To serve:

Combine some cooked spaghetti with sauce, arrange meatballs on top.