Prog Chefs Unite!!!

 BEVERAGE=

 

Mix cooked rice with milk ,sugar ,vanilla,condensed milk and cinnamon and add anise liquor

 

 

We made the Steak and Guinness pie the other week, but couldn't bring ourselves to pile in the cheese like he did (it was going to be very rich already), never-the-less it was very yum and next time we will force ourselves to add the cheese. Along with the Goulash and aforementioned Pie, I can also vouch for the "Bubble and Squeak with Sausages and Onion Gravy" (recipe >here< or >here<) which we first made using venison sausages, then a week later with beef. The 125ml of balsamic vinegar in the cooking was an inspirational touch. To see my daughter demolish what was essentially a plate of Bangers and Mash and then ask for more was a joy.

 

I have been watching TV "chefs" for years and can even remember old stalwarts such as Fanny Craddock and the Galloping Grommet Gourmet himself, Mr Graham Kerr, yet none of them have had quite such an effect on my cooking and eating habits as this series. Usually I try one or two of the recipes, fail or am disappointed, then either discard them or make drastic changes to suit my taste, but here I've tried several of the recipes and cooked many of them more than once - I'm now eating vegetables that previously I considered to be nothing better than animal fodder. (Swede? Turnips? Kale? Squash? are you mad? I normally only eat them when they've passed one stage down the food chain!) and was even pulled-up by my wife for saying "I could eat that" after he cooked Cauliflower and Broccoli Cannelloni last week when she politely pointed out that I hate cooked tomatoes, cauliflower and any pasta with holes in (don't ask!).

 

 

 

I remember a friend of mine from Finland used to have a pet rabbit, and she was quite horrified when she heard that I'd eaten rabbit quite often... It's rather popular here in Central Italy, and I've always loved it.

 

Haggis is absolutely delicious - if you eat sausages you really shouldn't have a problem with it, just don't think too hard about the ingredients.

 

I didn't see the programme you're referring to, but I assume that the 'bunny boiled in its own blood' was jugged hare - it's more usual for it to be cooked ina red wine sauce these days, but the original recipe did indeed use the hare's own blood.

 

And speaking of fluffy bunny rabbits...

 

This weekend I made a very nice rabbit casserole. Brown the rabbit portions & put in a casserole dish, then soften up some onions in the same pan as you browned the rabbit and add about a pound of finely shredded red cabbage, a couple of cloves of garlic, four crushed juniper berries and some prunes. When it's all sweated nicely cover the rabbit portions and pour over a glass of red wine and about half a pint of chicken stock. Cook in the oven for a couple of hours at 160/325. Serve with bashed/mashed/creamed potatoes & seasonal veg (I used lightly steamed purple sprouting broccolli, which is in season at the UK at the moment).