Bacon Stuffed Cabbage Leaves
Ingredients.
1 large savoy cabbage
15ml (1tbsp) Oliver oil
225g smoked bacon
225g petits pois (baby peas)
200ml creme fraiche
45ml (3tbsp) coriander
salt and pepper (black)
150ml (1/4pt) dry white wine
Method.
1.. Preheat the oven to 180c/350f/Gas 4.
2.. Cut 8 large leaves off cabbage. Wash.
3.. Bring a large saucepan of water to boil and plunge the leaves in, blanch for 2mins. refresh under cold water.
4.. Heat oil in frying pan, fry bacon. Remove from heat. Stir in peas, 3tbsp of cream and coriander. Season
5.. Spread the leaves out flat, add the bacon/pea filling. Draw the leaf edges up around the filling to enclose. Do not wash frying pan.
6.. Arrange in a shallow oven proof dish. They must fit smugly. Cover with foil and bake for 30mins.
7.. Meanwhile, pour the wine into the frying and bring to boil, scraping any remaining bacon bits.
8.. Boil rapidly, until reduced and thickened. Season.
9.. Stir in remaining cream.
10.. Serve cabbage leaves with sauce spooned over.
Rabbit Stew and Dumplings
Rabbit Stew and Dumplings.
Ingredients.
2 large rabbits (2kg) (4.4lbs)
1/3 cup plain flour
1/2 teaspoon dry mustard
50g (2 tbsp) butter
1 large onion finely chopped
2 sticks celery
2 carrots peeled and finely sliced
2 1/2 cups dry apple cider
1/2 teaspoon ground nutmeg
ground black pepper
salt
1 bay leaf
Dumplings
1 cup self raising flour
2 tablespoons butter (melted)
1 tablespoon chopped fresh parsley
1/4 cup water
Method.
1.. Preheat the oven 180c (350F) Gas mark 4. Use a 6-cup capacity heatproof oven dish (pyrex)
2.. Cut each rabbit into 8 pieces
3.. Combine flour and mustard, coat the rabbit in this. Reserve the remaining flour.
4.. Melt butter in frying pan. Add rabbit cook over a med fire on all sides. Place in dish.
5.. Add onion, celery, carrot to frying pan and cook until onion softens. Remove from heat and scatter over rabbit.
6.. Sprinkle reserves flour/mustard mixture in frying pan and cook until brown. Pour in cider and stir until the mixture comes to boil and thickens. Season with nutmeg, salt and pepper. Add bayleaf and pour over rabbit.
7.. Bake covered for 1 hour.
8.. Make dumplings. Sift (sieve) flour into a medium bowl. Add melted butter and parsley. Mix with sufficient water to a firm dough.
9.. Shape into six or eight tiny dumplings and place on top of rabbit stew. Cook covered for a further 15mins.
10.. Serve sprinkled with additional chopped parsley.
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Corn and Tomato Omelette Wedge.
Corn and Tomato Omelette Wedge.
Ingredients.
40g (1 1/2 oz) margarine
100g (4oz) drained sweetcorn (frozen or tinned)
4 tomatoes, sliced
1 1/2 bunches spring onions
100g (4oz) smoky rindless bacon trimmed and chopped
10 large eggs beaten
8 crackers crumbled
275g (10oz) grated cheddar cheese
1 tbsp fresh parsley
salt and pepper to taste
Method.
1.. Preheat oven to 180c (350f) gas mark 4. Grease a 20-30cm (8-9in) cake tin and line the base with baking paper.
2.. Melt the margarine in a pan, add the sweecorn,tomatoes, onions and bacon and fry for five mins.
3.. Place eggs, cream crackers, cheese, parsley, salt and pepper in a mixing bowl. Add veg and mix well.
4.. Pour the mixture into the cake tin.
5.. Bake for 30 mins or until mixture is set and pale golden brown.
6.. When cool lift out, remove paper and cut into wedges to serve.
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