RECIPE PAGES 
RECIPE PAGES
A TASTY CURRY
Gina's
World Famous ... Chick Pea & Potato Curry.
As Recommended By Bob....
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Chick Pea and Potato Curry 1 Tin of boiled chick peas, 2 medium sized potatoes peeled and cubed, 1 tin of plum tomato's, 1 small onion, 1/2" of ginger, 2 flakes of garlic, 1 teaspoon of salt, 1/4 teaspoon of chilli powder, 1 teaspoon of turmeric powder, 1 teaspoon of coriander, 1 teaspoon of garam masala and one tablespoon of chopped coriander leaves. And This is What You Do! 1. Heat oil and fry onions until brown. 2. Add ginger, garlic and all the spices. 3. Add the tomato's and cook for a minute or so. 4. Add potatoes chickpeas and coriander leaves. 5. Add a cup of water and cook until potatoes are cooked. 6. Add more water at this stage if more gravy is required. Serve and ENJOY! |
Rabbit Smothered with Onions
Karen Wallace
Onions seem to play a large part in old Shropshire remedies. Onion poultices were used to draw out inflammation and raw onions were peeled and left in rooms to collect bacteria and prevent the spread of disease. Until some 25 years ago and the advent of myxomatosis, rabbit provided the only regular source of fresh meat for many families. Since that time, although rabbit numbers have to some extent recovered, rabbit has gone out of fashion as fast foods and frozen dishes have taken over the popular market.Today, a good butcher will keep rabbit, which is not expensive, and a meatier alternative to chicken.This recipe therefore combines frugality with good health, and is a delicious introduction to eating rabbit.
No of Servings:6.. Cooking Time:Under 60 mins.. Meal Course:Main Course..
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Ingredients. 1 young rabbit, jointed. Dry cider and water to cover. Bouquet garni. Salt and Pepper. 3lbs (1.8 kg) onions, peeled and left whole. 5 oz (125 g) Butter. 1 tablespoon (1 x 15ml spoon) Flour. 1/4 pint (150 ml) Cream. Nutmeg (optional) And This is What You Do! Put the rabbit pieces and the onions in a heavy casserole. Cover with a mixture of cold water and cider add the bouquet garni and season well with pepper and salt. Bring to the boil and simmer until cooked. Remove the onions with a slotted spoon and chop them up. Put them in a clean saucepan. Mix in the butter and cook until the onions are golden. . Then mix in the flour and cook for a couple more minutes. Stir in the cream and check the seasoning, adding a little nutmeg if you like it. Take out the rabbit pieces and arrange them on a hot serving dish. The leftover stock should be kept and used for making soup. Serve and ENJOY! First published in Shropshire Food, Arch |
Many Thanks to all The Fine Cooks who Supplied these Recipes.
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(c)
Meerkats MCC 2003