Cyprus-Forum.com

[Cheshire Cat]

It is a shame could not send you some rabbits from here Tess we are up to our ears in them, they are plentiful and cheap from the supermarkets.
here.

[Nikitas]

CC I never tried it with chicken, but if you do it might be a good idea to skin the chicken. The fat from the chicken might overpower the sauce. And you can always use the chicken skin for a Chinese recipe like stuffing it with rice, and then deep frying the whole thing, very tasty.

[tessintrnc]

Perhaps when the ban on meat is lifted I can grab a couple. I used to get them (wild rabbits) from my late husbands friend who would bring them "as is" so to speak!! I got quite good at gutting and skinning!!
Tess

[tessintrnc]

ps If anyone wants any Irish recipes I'm your Colleen!!
Tess

[dinos]

Bangers and mash, then? Potatoes colcannon?

[Cheshire Cat]

Sounds Good to me Tess!!

Here is one for a slo cooker or crock pot as they are sometimes called.

Cut the meat from a shoulder of lamb into nice chunks not too small
brown in olive oil set aside, Fry onion garlic together in the same pan,
add one large can of chopped tomatoes rosemary and a bayleaf throw in a stock cube and a glass of red wine and a cup of chicken stock. simmer until Onion is tender.about 15 mins, Test for seasoning, put the whole lot into a pot together, with some tiny new potatoes, pop the lid on and leave it alone, takes a while in a slo cooker . (All Day) but when you come home dinner is all but cooked. Just some veg to do.
For a Pressure cooker throw the potatoes in about 15 mins before serving.
Makes a good entertaining dish as once it is prepared you can serve it when you feel like it.

[Cheshire Cat]

This is super, it would be great to add our favourite recipes as we go along, being able to dip in and out when you are looking for something different to cook would be great.

Everyone must have a favourite meal which their mum or dad cooked why not post it I love trying new things.

[LENA]

Here is a quick and easy recipe for rabbit Provencale, good for domestic or wild rabbit.

Start the sauce by pouring a half a bottle (350 ml) dry white wine in a sauce pan, add 250 grams pack of crushed tomatoes (not tomato paste) , either fresh or from a can or carton, one whole clove of garlic uncut, one large bay leaf, half a cup of extra virgin olive oil and let it simmer.

In a non stick pan, with very little extra virgin olive oil brown the pieces of the rabbit. Once all the pieces are browned pour a half a cup of Pernod over them (I use ouzo since it is easier to get in Greece) and flambe them till the flames go out.

Now put the rabbit in the sauce and simmer at the lowest heat setting (mijoter in French) for 25 minutes.

While simmering take 30 to 40 fleshy olives, not too salty, and pit them. Put them in the stew and turn the rabbit pieces and simmer for another 25 minutes.

Because the olives are salty enough the dish needs no salt.

Serve with tagliatelle or small roast potatoes.

Satisfaction guaranteed!

My friend teached me how to do that and he is from Zakintho. But he used meat not rabbit but he told me is better with rabbit. Drooling here...

[DINOS SKALIOTIS]

apparently 90 million people in turkey would love the recipe for greek cypriot loukoumia.....hahahaha

[phoenix]

Did someone mention Loukoumia?