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Recipes from a celebrity chef

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Postby bill cobbett » Sun Mar 13, 2011 10:35 pm

quattro wrote:
bill cobbett wrote:Reh pushtogounellouee... have just picked up three rabbits from a marksperson BiL.... :lol:

Can we have a recipe for rabbit stiffado please????


Bill you start sound (writing ) like Y
:lol: :lol:

split the words a bit (pushto gounellouin)

are those made from cashmere or full rabbit wool :lol: :lol: :lol:


Gawd ... have had a few insults thrown at me during my CF career ... but that must be the worst.
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Postby CBBB » Sun Mar 13, 2011 10:49 pm

bill cobbett wrote:
quattro wrote:
bill cobbett wrote:Reh pushtogounellouee... have just picked up three rabbits from a marksperson BiL.... :lol:

Can we have a recipe for rabbit stiffado please????


Bill you start sound (writing ) like Y
:lol: :lol:

split the words a bit (pushto gounellouin)

are those made from cashmere or full rabbit wool :lol: :lol: :lol:


Gawd ... have had a few insults thrown at me during my CF career ... but that must be the worst.


Go back a page, you missed the recipe!
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Postby bill cobbett » Sun Mar 13, 2011 10:51 pm

CBBB wrote:
bill cobbett wrote:Reh pushtogounellouee... have just picked up three rabbits from a marksperson BiL.... :lol:

Can we have a recipe for rabbit stiffado please????


Take a good sized rabbit and chop it in to about 10 pieces. Season with salt and pepper, then brown in some olive oil. Stick it in a "sini". Fry some spuds in the same oil, and add to the "sini". Slice loads of onions and chuck them in as well. Now cover this with a couple of tins of chopped tomatoes, add some vinegar, and crushed cumin seeds. Chuck it in the oven for a couple of hours at around 180C until cooked.


Should i marinade the rabbits? What would you recommend ?
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Postby quattro » Sun Mar 13, 2011 11:02 pm

bill cobbett wrote:
quattro wrote:
bill cobbett wrote:Reh pushtogounellouee... have just picked up three rabbits from a marksperson BiL.... :lol:

Can we have a recipe for rabbit stiffado please????


Bill you start sound (writing ) like Y
:lol: :lol:

split the words a bit (pushto gounellouin)

are those made from cashmere or full rabbit wool :lol: :lol: :lol:


Gawd ... have had a few insults thrown at me during my CF career ... but that must be the worst.


I will punish my self by writing 1000 times never again

:oops: :oops:
Ps: did you got the latest pm :?:
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Postby denizaksulu » Sun Mar 13, 2011 11:09 pm

bill cobbett wrote:
CBBB wrote:
bill cobbett wrote:Reh pushtogounellouee... have just picked up three rabbits from a marksperson BiL.... :lol:

Can we have a recipe for rabbit stiffado please????


Take a good sized rabbit and chop it in to about 10 pieces. Season with salt and pepper, then brown in some olive oil. Stick it in a "sini". Fry some spuds in the same oil, and add to the "sini". Slice loads of onions and chuck them in as well. Now cover this with a couple of tins of chopped tomatoes, add some vinegar, and crushed cumin seeds. Chuck it in the oven for a couple of hours at around 180C until cooked.


Should i marinade the rabbits? What would you recommend ?


Of course you marinade the rabbits...in KEO!! :roll:
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Postby CBBB » Sun Mar 13, 2011 11:15 pm

denizaksulu wrote:
bill cobbett wrote:
CBBB wrote:
bill cobbett wrote:Reh pushtogounellouee... have just picked up three rabbits from a marksperson BiL.... :lol:

Can we have a recipe for rabbit stiffado please????


Take a good sized rabbit and chop it in to about 10 pieces. Season with salt and pepper, then brown in some olive oil. Stick it in a "sini". Fry some spuds in the same oil, and add to the "sini". Slice loads of onions and chuck them in as well. Now cover this with a couple of tins of chopped tomatoes, add some vinegar, and crushed cumin seeds. Chuck it in the oven for a couple of hours at around 180C until cooked.


Should i marinade the rabbits? What would you recommend ?


Of course you marinade the rabbits...in KEO!! :roll:


Personally I marinate the chef in KEO, but as it was Sunday today, I had a couple of Bloody Marys's first and then the KEOs whiile I did the roast pork and crackling.
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Postby bill cobbett » Tue Mar 15, 2011 9:55 pm

Reh Mastreh Chefee, any recipes for hospital food in tnucland?
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Postby quattro » Tue Mar 15, 2011 10:04 pm

bill cobbett wrote:Reh Mastreh Chefee, any recipes for hospital food in tnucland?

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Postby SSBubbles » Wed Mar 16, 2011 4:31 pm

bill cobbett wrote:
quattro wrote:
bill cobbett wrote:Reh pushtogounellouee... have just picked up three rabbits from a marksperson BiL.... :lol: Can we have a recipe for rabbit stiffado please????
Bill you start sound (writing ) like Y
:lol: :lol: :lol: split the words a bit (pushto gounellouin)
are those made from cashmere or full rabbit wool :lol: :lol: :lol:

Gawd ... have had a few insults thrown at me during my CF career ... but that must be the worst.


Are you sure it was meant as an insult? :lol: :lol: :lol:
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Postby bill cobbett » Wed Mar 16, 2011 4:52 pm

SSBubbles wrote:
bill cobbett wrote:
quattro wrote:
bill cobbett wrote:Reh pushtogounellouee... have just picked up three rabbits from a marksperson BiL.... :lol: Can we have a recipe for rabbit stiffado please????
Bill you start sound (writing ) like Y
:lol: :lol: :lol: split the words a bit (pushto gounellouin)
are those made from cashmere or full rabbit wool :lol: :lol: :lol:

Gawd ... have had a few insults thrown at me during my CF career ... but that must be the worst.


Are you sure it was meant as an insult? :lol: :lol: :lol:


CF'ers have every right to take anything and everything directed at them as an insult.... :lol:
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