Recipes

This was my dream to start a topic about Recipes or food. I love to cook, but I don't want it to be my job 'cos then it won't stay as a hobby.
Post your traditional, cultural or day to day recipes.

I will start by the Rabbit Stew recipe.
                                                                                                                                           
I found this recipe in a old English book because I don't have the Maltese one (I will check with my granny)

Have the skin removed and rabbit opened and drawn. Disjoint as you would a chicken. If the 'wild' flavor is unfavorable, cover with cold water in a saucepan, add green celery tops, 1 onion, 3 whole cloves and 3 whole allspice and cook slowly for 10 minutes. Drain immediately and then proceed with recipe.

 INGREDIENTS for 6 persons

    * 908 g rabbit, cleaned and cut into pieces
    * 710 ml red wine vinegar
    * 710 ml water
    * 100 g white sugar
    * 1 onion, sliced
    * 2 carrots, peeled and sliced
    * 20 g salt
    * 50 g pickling spice
    * 0.5 g ground black pepper
    * 40 g all-purpose flour
    * 6 g salt
    * 0.5 g ground black pepper
    * 40 g rendered bacon fat
    * 30 g all-purpose flour
 DIRECTIONS

   1. Put rabbit into a deep bowl and cover with a mixture of the vinegar, water, sugar, onion, carrots, 1 tablespoon salt, pickling spices, and 1/4 teaspoon pepper. Cover and refrigerate 2 to 3 days to marinate, turning pieces frequently.
   2. Drain rabbit; strain and reserve marinade. Dry rabbit with absorbent paper. Coat pieces with a mixture of 1/3 cup flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
   3. Heat the fat in a Dutch oven or saucepot. Add the rabbit and brown slowly on all sides. Add 2 cups of the marinade. Cover and cook slowly about 45 minutes, or until meat is tender.
   4. Thoroughly blend 1/2 up of the reserved marinade and the 1/4 cup of flour. Slowly pour on half of the mixture into cooking liquid, stirring constantly. Bring to boiling. Gradually add only what is needed of remaining mixture for consistency desired. Bring to boiling after each addition. Finally, cook 3 to 5 minutes.
   5. Arrange rabbit on serving platter. Pour some of the gravy over the rabbit and serving remaining gravy in a gravy boat.

Some pics from the internet.




                                                                                                                                           
I know it will take time to write it but if you have a good recipe from your country, you can surf for it and post it here.

Iv'e done that one Clint , very tasty indeed , love rabbit thousands of them here in wales.

Gareth do you know how to cook or you have only eat them?  Do you do like that in Wales? When I visit my granny I will take the Maltese one.
I love rabbit

I love to cook Clint , and i only use fresh ingredients , hate packet and frozen stuff. Very lucky where i am plenty of farmland. Will post a few of my favorite recipe's when i get a chance.

Thanks Friend. When I have the chance to use fresh food I do but if not I don't have any choice. Fresh food is much better.
When I find my mother's recipe about horse meat I will post it;)

Never tasted horse , think it illegal over here?

In Malta it isn't illegal. Horse meat is very reddish meat & you can't eat many 'cos it rise alot the blood pressure.
Its good but my opinion rabbit is better. When this week I translate the recipe I will post it.

Try this one mate

Roast Pheasant with Port

Ingredients:
2 oven ready hen pheasants about 675g
50g butter (softened)
8 fresh thyme sprigs
2 bay leaves
6 rindless streaky bacon rashers
15ml plain flour
175ml of game or chicken stock (more if needed)
15ml redcurrant jelly
45--60ml port
freshly ground black pepper (to taste of course)

It should serve 4?


1. Preheat oven to 230c / 450f or gas mark 8
line a large roasting tin with a sheet of strong foil large enough to enclose the pheasants.
Lightly brush the foil with oil.

2. Wipe the pheasants with damp kitchen paper and remove any extra fat or skin.
using your fingertips , carefully loosen the skin of the breasts.
Spread the butter between the skin and breast meat of each bird.
Tie the legs securely with string, then lay the thyme sprigs and a bay leaf over the breast of each bird.

3. Lay bacon over the breasts, place the birds in tin foil lined tin and season with pepper.
Bring up the foil and enclose the birds.
Roast for 20 minutes, then reduce the oven temp to 190c / 375f or gas mark 5 and cook for 40 minutes more.

4. Uncover the birds and roast for 10 to 15 minutes more.
Transfer the birds to a board and leave to stand for 10 minutes before carving.

5. Pour the juices from the foil into the roasting tin and skim off any fat.
Sprinkle in the flour and stir over a medium heat until smooth.
Whisk in the stock and redcurrant jelly and bring to the boil.
Simmer until the sauce thickens slightly, then stir in the port and adjust the seasoning.
Strain and serve with the pheasants.

Hope you enjoy this mate as it's lush.

I will get some more of my mother and post cheers Clint.

Thanks Gareth I will try it.
In Malta we make the pheasant soup but I don't like it 'cos it has many types of vegetables & we put in it some pheasant meat.

My mum & I have started to translate the horse meat recipe in English.

Cheers mate ,but you can't get horse meat in the UK , They say its not for Human consumpsion. And goes into pet food.

Cheers mate ,but you can't get horse meat in the UK , They say its not for Human consumpsion. And goes into pet food.

You can buy in Uk, I found this on the wikipedia.org

United Kingdom
In the United Kingdom the slaughter, preparation and consumption of horses for food is not against the law, although in practice it has been out of fashion since the 1930s and there is a strong taboo against it (see above). It was eaten when other meats were scarce, such as during times of war[36][37] (as was whale meat, never popular and now also taboo). The sale of horse meat in supermarkets and butchers is minimal, and most of the horse meat consumed in the UK is imported from Europe, predominantly the South of France, where it is more widely available.[38]

Horse meat may be consumed inadvertently. A Food Standards Agency 2003 investigation revealed that salami sometimes contains horse meat, without this ingredient being listed. Listing is legally required.

                                                                                                                                       
This is a Maltese recipe: Horse or Stallion Meat

Ingredients:
Kilo Horse Meat or (4 fillets of H.meat)
1 Large Onion
1 Small Glove Garlic
A Gravy stock
1/2 a cup of Red Wine
1 bottle of Black Beer
A little Brown Sauce
Curry/Meat Herbs (if you like)

Served for 4 persons
Method:

1.From the day before cut the horse meat in cubes or slices & marinaded in Red Wine.
2.Fry the onions & the garlic till they become brown then fry the horse meat for a little time.
3.Put the gravy stock, the black beer & the red wine that you marinated in it.
4.After 10 mins put in the brown sauce & the herbs or curry.
5.Leave it to cook at a very low gas (1 or 2) for 2 a half hours because horse meat is not so tender and needs so much cooking.
                                                                                                                                          
If you find some h.meat try this out 'cos it so delicious.

Cheers mate  i will give that a go , when you say black beer do you mean stout?

Yes, I didn't know the proper name for black beer.

Never tasted horse , think it illegal over here?

You could always hunt down Ruud van Nistelroy

  nice one Smigs

You could always hunt down Ruud van Nistelroy

Thats illegal too Gareth if you do it

  would be fun though

Todays recipe for all LfcReds is: Marinated Grilled Chicken Breasts

Ingredients for 4 persons:
4 to 5 Pieces of Boneless Chicken Breast
1 Minced Onion
2 Minced Garlic clove
1/2 c. White Wine
1/2 c. Pineapple juice
Fresh Rosemary

Method:
1.Marinate the chicken breasts in minced garlic, white wine, some leafs of rosemary and pineapple juice mixture.
2.Leave them to marinate in a refrigerator overnight.
3.Fry the onion & the garlic till they become brownish then put the chicken to fry a little without the marinate sauce. After you see taking colour put all the sauce on it.
4..Leave it to cook at a low gas (2 or 3) for about 15 or 20 minutes.

You can make with it a side-salad & some chips.
                                                                                                                                                     
BonApetite

Sounds very nice mate, the wife just said it looks better than horse. will defiantly try that one tomorrow.

Sounds very nice mate, the wife just said it looks better than horse. will defiantly try that one tomorrow.

Try it and then tell me what are your comments please Last recipe is very delicious and its easy to cook.

Todays recipe for all LfcReds is: Marinated Grilled Chicken Breasts

Ingredients for 4 persons:
4 to 5 Pieces of Boneless Chicken Breast
1 Minced Onion
2 Minced Garlic clove
1/2 c. White Wine
1/2 c. Pineapple juice
Fresh Rosemary

Method:
1.Marinate the chicken breasts in minced garlic, white wine, some leafs of rosemary and pineapple juice mixture.
2.Leave them to marinate in a refrigerator overnight.
3.Fry the onion & the garlic till they become brownish then put the chicken to fry a little without the marinate sauce. After you see taking colour put all the sauce on it.
4..Leave it to cook at a low gas (2 or 3) for about 15 or 20 minutes.

You can make with it a side-salad & some chips.
                                                                                                                                                    
BonApetite

That sounds boss that mate. Mind you I like most things that involve garlic.

That sounds boss that mate. Mind you I like most things that involve garlic.

Substitute the white wine for Stella and your sorted, cant stand garlic myself just doesn't go with Venison