HOMECOOKING WITH TERESA

  Rabbit! You either love it or not! We really like it in our household. Unfortunately we only eat it every once and a while because it it hard to get where we live. However, we have now found a butcher who gets some every week.... This was a wild rabbit, and the difference from farmed ones is that the meat is tougher and therefore you need to either stew it or cook it with a sauce. Someone suggested to have curry. I have never tried it this way, but I can see that it can be very nice. Maybe using a recipe for chicken. Anyway, this pie recipe is easy to make and it always turns up delicious. I have made it with bought puff pastry in the past and it worked well, but yesterday I made my own pastry in the Thermomix. It was delicious even though I am not very good with pastry. People who are good at it will see what I mean in the photos below.... 😊 Ingredients 1 large rabbit 2 onions, peeled and quartered 2 carrots, peeled and chopped 1 fresh bay leaf 1 Tbsp olive oil 4 rashers streaky sm

This is an amazing recipe. Loved the potatoes. It is relatively easy to make, but it takes quite a while to make because of the time you have the ingredients in the oven. However, it is really worth the effort. I can see myself making them over and over again. They were scrumptious! Here I used them to accompany a rabbit pie, but they would be lovely to accompany any meat. Or even as part of a vegetarian meal. You'll need to substitute the duck fat for olive oil and it might make a difference about how crunchy they are....  Tonight I halved the recipe. Ingredients 2 large heads garlic, cloves separated and peeled 130g duck fat 4 sprigs fresh rosemary 6 sprigs fresh thyme 2 kg potatoes, peeled and cut into 5 cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp harissa paste sea salt flakes Method: Preheat the oven to 150C fan forced.  Put the garlic cloves in a small ovenproof pan or saucepan, for which you have a lid.  Add the duck fat and the herbs