Last week I mentioned, that I set myself a challenge not to cook the same twice, during this time of social isolation, and that I will share the highlight of the week.
This week I have to share my Easter Dinner recipe. I normally invite up to 10 guests to our place for Easter Dinner, these are mainly friends that don't have close family here in Perth, much like myself, and possibly feel isolated and alone on days of family celebrations. Since many years now, I have been cooking Rabbit for Easter Dinner, and have sourced each year a different recipe. The philosophy behind the rabbit dinner is simple: I give the Easter Bunny a chance to hide the eggs in the morning, and once that task has been completed, he can jump into my pot and feed some hungry mouths. This year it was simply much less mouths to feed...
This recipe will take about 20 min to prepare, and 90 min to cook/bake - it is gluten and lactose free.
The rabbit could be replaced with chicken, for people that really don't like rabbit, or are not game enough to try - if you never had rabbit, try it! You might like it!
If you are curious enough, click on 'read more' below, and this will lead you to the recipe of :
SPANISH STYLE RABBIT
INGREDIENTS:
3 Garlic toes
150 g Chorizos
1.5 kg Rabbit cut into pieces
50 ml Olive Oil
200 ml Sherry
200 ml Vegetable Stock
1 Tbls Paprika
Saffron, Salt & Pepper
800 g whole canned Tomatoes
Parsley
METHOD:
- Preheat oven to 220 C fan-forced.
- Peel the garlic and cut into fine slices. Pull the skin of the chorizos and cut them lenthway in half and after that into chunks.
- Mix rabbit, olive oil, sherry, vegetable stock, paprika, saffron, garlic and chorizos in a large casserole dish or baking dish with high walls and season with salt and pepper.
- Place the rabbit in the middle of the hot oven, and bake for 60 min. Turn pieces around 2-3 times during this process
- Place the canned tomatoes in a sieve. Catch the tomato juice and use it another time for sauces or soups. Cut the tomatoes in large chunks.
- After 60 min baking, mix the tomatoes in with the rabbit and cover the dish with Alufoil and put the dish back in the oven. Reduce the heat of the oven to 180 C and continue on cooking the rabbit for a further 30 min.
- At the end, sprinkle some chopped parsley over the rabbit and serve immediately.
Serve with:
you can serve this dish with either potatoes or rice. I served it with Patatas Bravas and some green beans.
Enjoy
