Cooking Tonight #5

[Containergardener]

Tonight will be courtesy of m&s

[Snoop Puss]

Late lunch today: rabbit in an almond sauce with riced cauliflower plus onion bhajis. Cauli and bhajis courtesy of M. Ages since we last had this rabbit recipe - a favourite of M's. Perfumed rather than spiced.

[Bren In Pots]

Mackerel with roast veg, I do seem to have a lot of mushrooms so I'll probably make soup.

[greenishfing]

Oh, Snoop, it's been years since I've had any nice rabbit. It was probably in Spain. The last time I bought a rabbit in the UK from a local farm shop, it was horrible. When I was young my uncle used to occasionally appear with a couple of rabbits and my mother would make rabbit stew or pie.

Last night's vegetable soup definitely exceeded my expectations, considering that it was made mainly with frozen vegetables. It was also an appetising yellowish colour, probably from the sweetcorn and butternut squash. I don't find brown soup appetising.

Even better there's plenty soup left for today.

[Snoop Puss]

We rarely have rabbit now, GF. It's become so expensive. We were given this rabbit frozen. Now thawed but needing jointing. The recipe is fabulous. One I suppose you'd describe as 'Moorish'.

And yes, brown soup isn't very appealing.

[Nicos]

It’s been a while since we had rabbit too. They are sold here with their heads on apparently so you know it’s not been substituted by catApparently without their heads, they look similar

It’s a bit of a strange flavour for me. Not sure if people taste it differently like with asparagus? No idea but I love the white meat, but I find the brown meat really bitter and metallic. I can taste the memory of the brown meat even now…

Having said that…I agree that it’s a lovely meat ( apart from the brown)

I’ve never eaten fresh hare- only in pate form…I wonder if that tastes more like the brown meat of a rabbit?

[Snoop Puss]

Who'd be a bunny? It was delicious.

It's going to be a meaty week, unusually for us. We've got a big chicken and some pork fillet, courtesy of the neighbour who shops for us.

Pork fillet today with a heap of cabbage and bacon plus roasted sweet pots.

Edited to add: I wonder if the way rabbit tastes to you might be affected by the way it's cooked, Nicos. If you order it here in a restaurant, it's generally charcoal grilled and comes out quite dry. Hence the need for a big bowl of alioli. I usually cook it with a sauce.

[greenishfing]

We finished of the vegetable soup yesterday.

I'll try Mr GF with either scampi or lasagne today but I'll also make some soup, to have a mug of, at some point. I'm not sure what sort yet. Maybe mushroom or tomato and aubergine.

[Florence Fennel]

Cottage Pie with carrots and cabbage. I've also made 4 individual meat pies with short crust bottoms and puff pastry lids and two meat pasties with the remaining puff pastry. Amazing how far 500g of minced beef will go!

[Nicos]

Jacket spuds for us…with tinned fish and most likely grated cheese and sweetcorn with a side salad.
choc-ice for pud, and a Clementine later.

[greenishfing]

I'm going to have a go at some kind of fish soup today. As the freezer is packed so tightly it will probably be the first fish that I lay my hand to. As I am imagining the end result to be a golden/yellowish colour I think the vegetables will include sweetcorn, carrot and potato and maybe some saffron too.

[Snoop Puss]

Pea and leek risotto with some shredded Brussels sprouts on top.

[Containergardener]

Tonight will be steak and I will make a puttenesca sauce to have with it, roast potatoes and broccoli &peas.

Pudd is from the patisserie we found yesterday- sticky toffee dome 😋😬 with cream or icecream.

Also OH was given a bottle of fizz so having that too😃

[Snoop Puss]

^That sounds very celebratory, CG. You celebrating a particular date or event?

[Containergardener]

^That sounds very celebratory, CG. You celebrating a particular date or event?

🤣

No 'fraId not. Just OH has been off using some holidays.