Morning good people, Apologies for my absence for the past few days. Im redecorating our lovely but mould infested barn from top to bottom, so my energies have been redirected all week. Heres a few shots from my cookery course last week. Although this isnt my normal style of grub it was an absolute joy to learn these dishes and I would recommend a day like this to anyone embracing this beautifully for filling journey. This is a paupiette of rabbit which in laymen terms is a rolled rabbit loin stuffed with a mouse of blitzed chicken breast, cream, egg, sautéed apple, sage, cayenne and salt and pepper. The mouse is blended then set up in the fridge before being piped into a rabbit loin thats been rolled out then laid on 2 pieces of parma ham. We then rolled every thing together and wrapped in cling film. Rested in the fridge for 1/2 an hour, It was then steamed for 12 minutes, rested again then served with a simple cider, stock shallot and butter sauce. This was my first experience of Rabbit and it doesnt taste like chicken! It almost has citrus elements to it and I found it thoroughly enjoyable....Bit foofee but all good....TPPxx
Posted on: Thu, 22 Jan 2015 10:56:13 +0000
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