http://chrisbadenoch.com/2010/03/22/goat-in-goat-with-goat/
I cant claim credit for this. It come from liam but .... COOOL :-)
Wednesday, 31 March 2010
Goat in Goat with Goat
Tuesday, 23 March 2010
Fruitcake for BaggyT
Made from stewed fruit that was over-spiced. Recipe adapted from Ye Olde "Day to Day Cookery Book" which is the standard text HomeEc cookbook in Queensland.
3 cups cold spicey stewed fruit (BaggyT's special mix of a besquillion secret fruits and spices but had in there - apples, cinnamon sticks, half a lemon, ground cloves, honey, brown sugar. Fish out lemon and cinnamon sticks before making cake)
2 eggs
1 cup self-raising flour
1 1/4 plain flour
1 teaspoon baking soda
Mix fruit and eggs. Fold in sifted flours and baking soda. Stick in two loaf tins lined with baking paper. Cook in 150C oven for 1 hour or until skewer is clean. The end.
It's very good with icecream. Be sure the fruit really is cold before you put the eggs in. I was never a patient cook, but eggs poached in fruit is not a good look
3 cups cold spicey stewed fruit (BaggyT's special mix of a besquillion secret fruits and spices but had in there - apples, cinnamon sticks, half a lemon, ground cloves, honey, brown sugar. Fish out lemon and cinnamon sticks before making cake)
2 eggs
1 cup self-raising flour
1 1/4 plain flour
1 teaspoon baking soda
Mix fruit and eggs. Fold in sifted flours and baking soda. Stick in two loaf tins lined with baking paper. Cook in 150C oven for 1 hour or until skewer is clean. The end.
It's very good with icecream. Be sure the fruit really is cold before you put the eggs in. I was never a patient cook, but eggs poached in fruit is not a good look
Sunday, 14 March 2010
Mmm bunny
Just in case you missed it elsewhere...
About 300gm pork belly, fried off, and as it caught on the bottom of the pan, deglased with red wine. Removed.
Rabbit, halved to fit in the pot, browned in the pork juices and more olive oil. Removed.
Two onions, lotsa garlic, into the rabbit/pork juices. Thyme, rosemary chucked in, then sliced fresh tomatoes. Add the meat back in when everything's a little softer, top-up with vegeta stock. (I didn't put enough liquid in I think. The resulting rabbit was a little dry, and could have been moister. He cooked for the whole time not wholely covered. Next time, enough liquid to cover.)
Stuck in the oven for close to 2 hours.
At about the 40 minute mark, I had a smell, and while it was good it needed...something...sweet? I threw in a good slug of orange flower balsamic vinegar. I love this vinegar - more please if you're heading to tassie! It seemed to be a good idea.
About 30 minutes before I wanted to eat it I threw in a large cup of 'french' lentils. I need to remember that while it takes about 30 minutes to cook a cup of lentils on the stove, it takes a little longer in the oven, and they suck liquid like a bastard. So next time, the lentils go in about 45 minutes before the eating, maybe even an hour, and a splash more liquid.
Fz stripped the carcass and stirred the meat back into the lentils. Cunning way to make the meat accessible to all. Could be left in the juices for a while too, to soften up some more.
It was tasty. Not pork, not duck, not chicken...but very enjoyable. The last bunny I ate was well musky, and I didn't like it. This is only my second tasting attempt. I'm not sure I'll make it a thing, but it could be a fun party trick. The bunny cost $14, and the whole meal was about 20 bucks, and would have fed 6 people happily. I have 2 small serves left now in the freezer, and with either bread or potato we will have a tasty second dinner sometime.
I served it with steamed potatoes and a salad of bitey rocket and tomatoes, with a tiny drizzle of orange balsamic. And a bottle of Italian red.
I plan to pull this new knowledge out for Festy Feast, with added porks and lentils to feed the masses.
About 300gm pork belly, fried off, and as it caught on the bottom of the pan, deglased with red wine. Removed.
Rabbit, halved to fit in the pot, browned in the pork juices and more olive oil. Removed.
Two onions, lotsa garlic, into the rabbit/pork juices. Thyme, rosemary chucked in, then sliced fresh tomatoes. Add the meat back in when everything's a little softer, top-up with vegeta stock. (I didn't put enough liquid in I think. The resulting rabbit was a little dry, and could have been moister. He cooked for the whole time not wholely covered. Next time, enough liquid to cover.)
Stuck in the oven for close to 2 hours.
At about the 40 minute mark, I had a smell, and while it was good it needed...something...sweet? I threw in a good slug of orange flower balsamic vinegar. I love this vinegar - more please if you're heading to tassie! It seemed to be a good idea.
About 30 minutes before I wanted to eat it I threw in a large cup of 'french' lentils. I need to remember that while it takes about 30 minutes to cook a cup of lentils on the stove, it takes a little longer in the oven, and they suck liquid like a bastard. So next time, the lentils go in about 45 minutes before the eating, maybe even an hour, and a splash more liquid.
Fz stripped the carcass and stirred the meat back into the lentils. Cunning way to make the meat accessible to all. Could be left in the juices for a while too, to soften up some more.
It was tasty. Not pork, not duck, not chicken...but very enjoyable. The last bunny I ate was well musky, and I didn't like it. This is only my second tasting attempt. I'm not sure I'll make it a thing, but it could be a fun party trick. The bunny cost $14, and the whole meal was about 20 bucks, and would have fed 6 people happily. I have 2 small serves left now in the freezer, and with either bread or potato we will have a tasty second dinner sometime.
I served it with steamed potatoes and a salad of bitey rocket and tomatoes, with a tiny drizzle of orange balsamic. And a bottle of Italian red.
I plan to pull this new knowledge out for Festy Feast, with added porks and lentils to feed the masses.
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