I read a very old (1735) cookbook and very loosely followed a recipe for roast rabbit. I marinated rabbit legs in red wine and vinegar with garlic and herbs and a touch of nutmeg for two days. According to the recipe two days is the perfect amount of time to achieve juicy, falling off the bone rabbit. The recipe was right! It was seriously delicious!
After marinating for two days, I dredged the rabbit in flour and seared it until golden brown on all sides. I added sliced onion and garlic with a generous glug of red wine and herbs. I baked it in a dutch oven at 220* c for about an hour then added baby potatoes and carrots with a splash of water. Roasted another forty minutes and Bon appetite!
We started with a green salad with tomatoes and mushrooms in a sharp dijon vinaigrette. The rabbit was tender and tasted something like dark meat chicken mixed with a pork chop. The potatoes and carrots were lovely, sweet and fork tender, but the best part was the pan drippings! The gravy that resulted in the pan was ethereal! Smooth and velvety with sweet and earthy wine notes coupled with bright vinegar and floral herbs. Wow! After nibbling the bones, we finished our night of cards and rabbit with some excellent caramel chip milk chocolate.
Just what I needed after climbing and hiking at the Cliffs of Moher. Absolutely delicious carvery plate of roasted leg of lamb, carrots, perfectly cooked cabbage, boiled new potatoes, mashed potatoes, and rich beer gravy. So good!!! They sure do love potatoes in Ireland.
The stew was okay, but nothing amazing. A standard stew gravy, chunks of lamb and potato and carrots. The soda bread was very dry, I couldn’t eat it without soaking it in the stew. I hope this is not a good representation of all Irish food.
This was an example of a not so good pasty, but that’s college food for you. The carrots were okay tasting, after I got over my phobia of disc shaped carrots, which I’ve always had bad luck with. The inside of the pasty was dry and paste-like. Note the packets of mint sauce on my tray, those are for the salad. I learned that the mint sauce was the best option for a salad dressing. They always had mint sauce available for us, but we’re never given any lamb to put it on. The peach crumble was okay, not great.
I’m always glad to turn up for dinner at the college and see traditional English dishes; it gives me hope that the food will actually be tasty. Although this steak pie was not quite as good as the pork pie, it was still really tasty. The chunks of steak were tender, the mushrooms were small and nice, and the gravy was thick and savory. The crust on the top seemed like it was just too thick, and not flaky enough for my liking. The potatoes were so-so, as always, and the veg was not too good. The dessert was whipped cream with a very small amount of lemon custard mixed in randomly. The salad was bad, and made worse by my mistake of trying the salad cream, yuck. But the steak and mushroom pie was pretty tasty, so it wasn’t a total loss.
I had shepherd’s pie tonight at the college. It was okay, but not as good as the shepherd’s pie that my beautiful wife makes. At least the vegetables were cooked correctly tonight. The yogurt was good as ever. Kind of a lack-luster meal altogether though.
I felt like something a little lighter for lunch, so I picked up this orzo salad from Pret. It was pretty good, lots of orzo and rocket and lettuce with loads of kalamata olives and carrots and fire-roasted red peppers. The dressing was a simple vinaigrette. I washed it all down with a carbonated orange juice that claimed on the can to have “added no nasties, just juice and CO2.” It was a well good lunch for takeaway.