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Country rabbit with caramelised apples recipe

Country rabbit with caramelised apples recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Sausage
  • Black pudding

This delicious casserole featuring tender rabbit, mushrooms, and black pudding is perfect for a chilly autumn evening.

1 person made this

IngredientsServes: 4

  • 8 rabbit portions, about 1kg (2lb 4oz)
  • 25g (1oz) plain flour
  • 2 tablespoons sunflower oil
  • 2 onions, sliced
  • 250g (9oz) chestnut mushrooms, quartered
  • 150g (5½ oz) black pudding, sliced
  • 300ml (½ pint) dry cider
  • 1 tablespoon Worcestershire sauce
  • Salt and black pepper
  • 15g (½ oz) butter
  • 1 tablespoon light muscovado sugar
  • 2 Cox's apples, cored and cut into wedges
  • 1 tablespoon cider vinegar

MethodPrep:15min ›Cook:1hr15min ›Ready in:1hr30min

  1. Toss the rabbit in the flour to coat evenly, shaking off any excess flour. Heat the oil in a wide, flameproof casserole and cook the rabbit over a moderate heat, turning often, until golden brown. Remove from the pan.
  2. Add the onion to the pan and cook for 2 minutes, then add the mushrooms and cook for a further 2-3 minutes, stirring often. Add the browned rabbit, black pudding, cider and Worcestershire sauce.
  3. Bring to the boil, cover and simmer gently for about 1 hour, stirring occasionally, until the rabbit is tender. Adjust salt and pepper to taste.
  4. Melt the butter and sugar in another pan, then add the apples and cook gently for 2-3 minutes, stirring, until golden. Sprinkle with cider vinegar and bubble for a few seconds. Spoon the apples over the casserole and serve hot, with crusty bread or baked potatoes.

Nutrients per serving

Vitamins B1, B2, B6, B12, niacin

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French Rabbit Casserole with Lemon & Garlic

Or as this dish is called in France "Lapin en Cocotte au Citron a L'ail", why is it that to the English at least, dishes sound so much more appetising in French or Italian!

This recipe is from Daniel Galmiche's brilliant "French Brasserie Cookbook" and whilst its a simple dish it does need to be cooked with some care.

Its the first time I had attempted this recipe and on reading it through I thought it would benefit from the addition of white wine, but I followed the recipe to the letter and rather glad I did, wine would have changed this dish to something completely different, as it was the sauce was a light syrupy delight.

So for the first time at least, stick to the recipe. This is a spectacular dish a beautiful marriage of flavours and a recipe I whole heartedly urge you to try.

In a large Casserole dish add 15g of Butter and a good glug of Olive Oil and put on a medium high heat and sauté the rabbit pieces until golden brown, takes around 8 minutes each side. Now add 4 Garlic cloves unpeeled crushed with the flat edge of your knife and the Lemon marinade, turn the heat down slightly and stir to deglaze your pan.

Reduce the liquid for around 5 minutes until it is slightly syrupy and coats the back of a spoon. Add a 500ml of Chicken Stock, I had added the heart liver and head of the Rabbit to a Chicken stock to get more Flavour, and poured it through a sieve into the casserole dish with a couple of sprigs of fresh Thyme bring to the boil and put in the oven 30 to 35 minutes.

After half an hour remove the rabbit from the casserole dish onto an ovenproof serving dish and keep warm in the oven. Return the Casserole dish to the hob and bring the cooking liquid to the boil, reduce the heat to low and simmer uncovered, for about 5 minutes until the sauce has the consistency of a light syrup.

Pour the sauce over the Rabbit and serve with some Chopped Parsley and a buttered Spinach


Avocado and apple salad (page 51)

From Apple: Recipes from the Orchard Apple by James Rich

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  • Categories: Dressings & marinades Salads Side dish Vegetarian
  • Ingredients: apples walnuts apple syrup chicory watercress avocados feta cheese fresh ginger apple cider vinegar runny honey light soy sauce

Cooking with all that autumn produce

These "golden apples" of Greek Mythology are one of the earliest known fruits. When they're at their peak in autumn, why not serve them for dessert as a quince, hazelnut and oat crumble? Or for a main as lamb, quince and saffron tagine? Or a side as quince chutney? Or even for the first meal of the day, as semolina breakfast with poached quinces?

Semolina breakfast with poached quinces.

2. Grapes

If you can resist eating them all straight from the vine before you even get home from the store or market, try pickling your grapes and combining them with spiced roast cauliflower, sauteeing them and adding them to a salad with kale and edamame, creating an autumnal salad with fresh grapes buckwheat, hazelnuts and chicken, studding the top of a focaccia with them, or making farinata (an Italian chickpea pancake) topped with roasted grapes and ricotta.

Farinata with roasted grapes and ricotta.
Source: Hardie Grant Books / David Frenkiel

3. Figs

Fun fact: a fig is not actually a fruit, it's a flower. Fruit or flower, they're in season in autumn and bursting with sweet figgy flesh. This means it's the perfect time to top a pizza with figs, gorgonzola, pickled onions and vincotto throw together a sweet and salty salad with prosciutto, walnuts, blue cheese make cute little tartlets topped with cream cheese, thyme and sliced figs or, whip up this simple and elegant dessert by Melbourne chef Matt Wilkinson of torn figs with mascarpone and blue cheese cream.

Torn figs with mascarpone and blue cheese cream.
Source: Prue Ruscoe

4. Apples

Farmers markets are filled with overflowing crates of apples in autumn, from the sour Granny Smith to the sweet and tangy Pink Lady. For apple-filled fun, start the day with French toast with cinnamon apples. For lunch or a light dinner, whip up a fresh and filling hot-smoked salmon, roasted garlic & apple salad. For something sweet, try spiced Granny Smith, yoghurt and brown sugar cake or caramelised Fuji and Calvados ice-cream.

Caramelised Fuji and Calvados ice-cream.
Source: Sharyn Cairns

5. Plums

Hold onto the last vestiges of summer stonefruit with plums. From magenta to deep purple, its colour is pure autumn. You might want to bake them in red wine with some spices, or poach them in prosecco and serve them with chocolate sponge and plum cream, or even braise a beef cheek and with rosemary, fennel, orange and plums - the sweet and tart plums are a perfect match for the rich, succulent beef.

Braised beef cheek with Santa Rosa plum, rosemary and orange.

6. Persimmons

One of the most walked-past fruits at the grocer, persimmons are actually surprisingly versatile - they can be used in sweet and savoury cooking much the same as pumpkin or apricot. Try spiced persimmon jam, persimmon and walnut rice pudding, lime and basil cream with persimmon and black pepper compote, or persimmon and coconut muffins.

Persimmon and coconut muffins.
Source: Alan Benson

7. Nashi

Cousin of the apple and pear, nashi is used extensively in Asian cuisine, particularly Chinese, Korean and Japanese cuisine. It's similarity in flavour and texture to its cousins, means it's extremely versatile - it can be chopped into matchsticks for a muesli topping, thinly sliced for a salad to accompany chilli mud crab, grated or julienned and served as a slaw with pork ribs, or roasted and served with fennel and crispy polenta.

Roasted nashi, fennel, and crispy polenta salad.
Source: Sharyn Cairns

8. Avocado

(Yes, it's a fruit.) Although you can get imported avos year-round, taste local avos at their creamiest in autumn. Aside from go-to classics like guac or smashed avo on toast, try barbecuing avocado and serving it with a herb labneh salad, adding it to a spicy-sweet potato chip sammie or serving it in pink grapefruit, shaved fennel and avocado salad.

Pink grapefruit, shaved fennel and avocado salad.
Source: Benito Martin

9. Eggplant

The other "meat for vegetarians". You could layer it for smoky, bitter and sweet eggplant lasagne, roll it up for walnut-stuffed eggplant rolls, cook it in a curry with two different types of mustard in an eggplant and mustard curry or, fry it in oil and spiced red vinegar until it's crispy.

Crispy eggplant with spiced red vinegar.
Source: Sharyn Cairns

10. Cauliflower

The "IT" vegetable of the late 2010s, cauliflower is used in everything from creams to steaks to rice. Autumn is when it comes into its prime, meaning it's time to get experimental - here's just a few suggestions: a creamy cauliflower soup with pecan dukkah George Calombaris' garden peas, cauliflower, almonds, lemon Food Safari's crunchy and wholesome cauliflower and cranberry salad a wholemeal linguine with cauliflower, mushroom and pine nuts and an easy and aromatic fried cauliflower with tarator.

Fried cauliflower with tarator (arnabeet mekleh).
Source: Sharyn Cairns

11. Pumpkin

To avoid "pumpkin soup fatigue" during autumn and winter, here's some other delicious ways to serve this seasonal classic: spice-roasted butternut pumpkin with capered yoghurt, baked pumpkin gnocchi, spiced pumpkin doughnuts, and unique pumpkin custard with yoghurt and pepitas.

Pumpkin and maple custard with yoghurt and pepitas.

12. Wild mushrooms

During autumn, many wild and wonderful varieties of mushrooms become available, in particular, pine mushrooms, saffron milk caps and slippery Jacks. Make this most of these beauties with recipes like gnocchi in wild mushroom sauce, wild mushroom risotto with egg and black truffle, wild mushroom wontons with soy dipping sauce, braised rabbit with wild mushrooms and prunes and pickled pine mushroom and fried shiitake salad.

Pickled pine mushroom and fried shiitake salad.
Source: Benito Martin

13. Beetroot

Celebrate sweet and earthy autumnal beetroot with a juicy meatless beetroot burger, some rich beetroot chocolate brownies, a vibrant roast beetroot salad, or crisp little honey balsamic glazed beetroot tarts.

Honey balsamic glazed beetroot tarts.
Source: Helen Tzouganatos

14. Daikon

When fresh, this long white Japanese radish is sweet, crunchy and juicy - you can cut chunks off and eat them raw and undressed for an extremely refreshing snack. Daikon works well in dishes both raw and cooked, and when cooked, acts like a "flavour sponge" and becomes soft and juicy. bento classic Daikon and carrot salad. pungent and spicy white radish kimchi, or Korean white radish salad, or the Japanese home-style classic, simmered Japanese yellowtail and daikon.

Simmered Japanese yellowtail and daikon (buri to daikon no nimono).

15. Chestnuts

Sweet or savoury, chestnuts add a nutty meatiness to dishes, and are used in many different ways around the world: in Italy, they make chestnut pastries with vino cotto (sabadoni) in Portugal, chicken thighs with pears, chestnuts and port in England, pork, chestnut and mushroom terrine and here in Australia, roasted chestnut and fennel soup.


Instructions

For the pastry, mix the butter and sugar in a bowl, then add the egg yolks to make a smooth paste. Add the flour and mix to bring the dough together in a ball. Wrap it in cling film and chill for up to 20–30 minutes until firm enough to roll.

For the crème patissière, bring the milk to the boil with the vanilla pod and seeds, then remove the pan from the heat. Mix the egg yolks, sugar and both flours in a bowl to form a paste.

Gradually add the warm milk to the egg and flour paste, removing the vanilla pod, and stir well until you have a smooth custard. Rinse out the milk pan and pour in the custard mixture. Bring it to the boil over a medium heat and stir continuously, until the custard is really thick. Remove the pan from the heat. Cover the surface of the crème patissière with cling film or greaseproof paper, then set aside to cool.

Preheat the oven to 190°C/Fan 170°C. Roll out the pastry and use it to line a loose-bottomed 25cm tart tin or 8 individual 10cm loose-bottomed tart tins. Line the pastry with greaseproof paper and add baking beans, then bake for 10 minutes. Remove the paper and beans and put the pastry back in the oven for another 4–5 minutes to finish cooking. Set aside to cool.

Carefully remove the pastry from the tin or tins and fill with the chilled crème patissière. Smooth the top with a damp palette knife. Arrange the raspberries on top in concentric circles. Warm the redcurrant jelly in a pan with a tablespoon of water. Using a pastry brush, generously paint the raspberries with the warm jelly, then leave to set. Serve with whipped cream.


13 recipes that celebrate Australian bush foods

A luscious combination of eggplant simmered until it's mouth-meltingly soft, then served with a rich Japanese-spiced sauce and slivers of grassy, refreshing saltbush.

Braised eggplant with saltbush.
Source: Sharyn Cairns

2. Wattleseed and thyme damper

Crunchy little wattleseeds have a flavour somewhere between coffee and chocolate, and when combined with the earthy aroma of fresh thyme in this damper, you'll be transported straight to the Australian outback.

Wattleseed and thyme damper.
Source: Sharyn Cairns

3. Pineapple fritters with pepperberry sugar

Relive fond childhood memories of golden pineapple fritters, but in their grown-up version: pineapple is poached in a spiced syrup, and served with a sugar-salt sprinkle laced with aromatic native pepper berries.

Pineapple fritters with pepperberry sugar.
Source: Benito Martin

The scent of Tassie’s native pepperberry adds a lovely note to luscious ice-cream. You can make the basic custard, called an ‘anglaise’ in French, in a double boiler, which helps ensure you don’t overcook it.

4. Macadamia baklava recipe

If you're a fan of all things syrupy and pastry then Mark Olive's baklava rendition is a must. He adds his signature twist to this classic Levantine sweet, with the use of macadamia nuts, lemon myrtle in the cake and lemon aspen in the syrup.

5. Butterflied saltbush chook

Add an Australian twist to your BBQ-chicken repertoire with this straightforward recipe: make a rub of dried spices, lemon and saltbush, marinate, then grill. If you can't get dried saltbush leaves, bay leaves can be used as a substitute.

Butterflied saltbush chook with charred veg.
Source: Dan Churchill and Hayden Quinn, Simon & Schuster Australia

6. Crispy-skinned butterfish with quandong jam

Quandong is a fruit in the sandalwood family, with a sweet and tangy citrusy flavour that works perfectly in baking, preserves and sauces. This jam combines it with cherry tomatoes, lemongrass, chilli, coriander for a sweet and savoury combination that would work well with fish or meat.

Crispy-skinned butterfish with quandong jam.
Source: Matty Roberts, Andy and Ben Eat Australia

7. Charred carrot salad with sorrel, macadamia and lemon vinaigrette

Roasted macadamias bring nutty creaminess to this dish that covers all textures and flavours: salty parmesan, sweet charred carrots, lemony sorrel and a herby mustard dressing.

Charred carrot salad with sorrel, macadamia and herb vinaigrette.
Source: Andy and Ben Eat Australia, Food Network

8. Quince and lemon myrtle syrup cake

Rosey quince gets an Indigenous Australian flavour makeover by poaching them in a heavily lemon myrtle-laced syrup.

Quince and lemon myrtle syrup cake.
Source: Alan Benson

9. Purslane yoghurt dip

Purslane - or pigweed - may be more commonly regarded as a weed, but it's succulent-like leaves be used in raw and cooked like other greens spinach, and have a lemony and slightly peppery flavour. Here, raw purslane is blended with yoghurt for an Indigenous Australian-style tzatziki dip.

Purslane yoghurt dip.
Source: The Weed Forager's Handbook

10. Scallops with Warrigal greens and Davison plum butter

Warrigal greens, like a native Australian spinach, are chopped and added to the scallop shells before chargrilling, adding a fresh little green burst to sweet scallops. The decorative butter they're served with is a simple concoction of softened butter blended with a heaping of tangy Davidson plum powder.

Seared scallops with warrigal greens.
Source: Dan Freene

11. Saltbush and mountain pepper squid

See you later salt and pepper squid and hello saltbush and mountain pepper squid. Same technique, but with an Indigenous Australian flavour.

Saltbush and mountain pepper squid.
Source: China Squirrel

12. Lemon-infused fish cooked in paperbark with herb butter

Cooking fish in leaves and bark is a technique found world-over. Cooking it in paperbark gives fish a deliciously smoky aroma, which is pepped up with some zesty lemon and herbaceous butter.

Lemon-infused fish cooked in paperbark with herb butter.

13. Chocolate and wattleseed self-saucing pudding

For a simple hack to create a native Australian-flavoured dessert, add a couple of tablespoons of wattleseeds to chocolate pud. Wattleseeds have a naturally chocolatey flavour, but with a hint of the distinct aroma of the Australian bush.

Chocolate and wattleseed self-saucing pudding.

For more Indigenous flavour inspiration check out our recipe collection here.

Juicy, lean and packed with flavour, this is a BBQ sandwich that will have everyone back for seconds.

"When we filmed this show, everyone’s garden in the hinterland was full of ripe sweet mandarins, add macadamias and some nomadic chicken eggs and I was reminded of this classic flourless citrus cake." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen

"The spice mix on this fish has been used for centuries in Sri Lanka and it is earthy and spicy. Known in Sri Lanka as Ambul Thial, I now serve it in my restaurants as a modern Sri Lankan dish but I couldn’t resist the challenge to introduce some wonderful Indigenous Australian flavours into this dish. The result was two ancient cultures blending harmoniously through food." Peter Kuruvita, Peter Kuruvita's Coastal Kitchen

Prawns are a great Aussie Christmas tradition. This fine dining-inspired recipe for prawns comes with a velvety smooth hollandaise sauce, which also goes well with poultry and steak. Prawns can be barbecued, grilled in a pan or even bought cooked and peeled for convenience.

As a native ingredient, paperbark has a distinct and delicious smoky flavour that is fantastic with meaty barramundi just thrown on some hot coals. When the perfect ingredients are found all around us, there’s no wonder barbecues are a national pastime.


Meat Dishes

The beauty of Italian meat dishes is that there are so many regional variations, cuts, tastes, flavours and accompaniments, there is absolutely something for everyone!

If you’re looking for a truly authentic selection of Italian recipes for meat, you can’t look any further than Gino D’Acampo’s recipes. He has travelled the length and breadth of his home country and he has perfected a wonderfully varied collection of authentic Italian meat dishes, all with the famous Gino twist!

Like any Italian chef worth his salt, Gino’s core principles are to let simplicity and flavour rule. It’s a well-honed skill to extract the maximum amount of flavour from the minimum number of ingredients but Gino’s meat dishes do exactly that.

Gino’s traditional Italian meat dishes include the classics – lasagne, pappardelle with meatballs and tagliatelle with Bolognese as well as recipes that wouldn’t look out of place on any specials’ board like Gino’s famous Italian-style cheeseburgers – svizzerine di manzo con insalatina – and turkey saltimbocca with sage and Parma ham – saltimbocca di tacchino.

If you’re looking for some of the best Italian meat dishes online, you’re absolutely in the right place! You’ll find the full collection of Italian meat recipes in Gino’s best-selling recipe books or you can find a selection of great ideas below. It’s time to start cooking!


Pork, apple and cider pie

Pork and apple is such a classic combination that you can pretty much guarantee that it will work well.

This pie was made with suet pastry, which is the same recipe for making a pie crust as it is for a steamed pudding. All you need is self-raising flour, suet, water and a pinch of salt. You use twice the weight of flour to suet and add just enough water to make a dough. It rolls out a lot easier than a conventional pastry too.

The filling I made was pork shoulder, cubed and braised with a mirepoix of carrots, celery and leeks, sage leaves, some stock and some medium cider. When the meat was nearly done, I added in some roughly chopped apple and left it to cool before filling the pie case and glazing it with an egg. This was then baked until the crust was golden and served with some buttered steamed cabbage and mashed potatoes.


Wines and liquors

The following Denominations of Origin exist in this region: Cariñena, Campo de Borja, Calatayud and Somontano. They also have a D.O. of cava which it shares with other Autonomous Regions.

Aragon also prepares its own drinks, reminiscent of the home-made liqueurs of long ago. One of these drinks is the Colungo liqueur from Huesca. This full-bodied liqueur is made from morello cherries and cinnamon. Fruit liqueurs (wild berries, cherries) or nut ratafias are excellent digestives after a meal.


Italian meat recipes

The beauty of cooking meat in Italy is in its variety. The country is famous for its cured meats – prosciutto, pancetta, coppa and bresaola, just to name a few – but Italians are happy to eat meat and game in almost any way, shape or form (apart from chicken with pasta – that tends to be a big no-no).

Similarly, meat eating in Italy can range from rustic to avant garde, and anything in between. Matteo Metiullo's Seared venison, pistachio purée, lemon honey and wasabi rice chips is a great example of how Italian chefs are pushing the boundaries of their cuisine, as is Norbert Niederkofler's Trio of lamb with nettle purée, cherry gel and salsify crisps. Meanwhile, Alessandro Gavagna's Roasted veal shin with potatoes is equally delicious, and is as simple and unfussy as you can get. Check out this Vitello tonnato recipe from Luca Marchiori, too – a classic Piedmontese veal dish.

There's a huge range of recipes in our collection of Italian meat recipes, so there's bound to be something that takes your fancy. Scroll through the recipes below and find something delicious for tonight's dinner.


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