Tuesday, May 29, 2012

NATHAN, LISA, MARK, SUI

LONDON- AUSTRALIA CHINESE CONNECTION...
... FOR A GROUP OF YOUNG PEOPLE THAT CHALLENGED THEMSELVES   IN THE EXECUTION OF...
..... A DIFFICULT BAVARIAN OF RED BERRIES.
 THEY ALL MADE "DIFFERENT" PRESENTATIONS,
.. AS WELL AS "DIFFERENT" WERE THE CHOISES OF THEIR MENU.
MARK AND NATHAN NOW KNOW THAT THEY WILL HAVE TO MAKE IT AGAIN AT HOME!
THE GIRLS.
 
THIS IS SUI...
... WITNESSING HER HUSBAND WHO MAKES PASTA OF PISTACHIOS.
LISA AND NATHAN AT THE PASTA MACHINE.

THEY ALSO MADE A FABOLOUS 

RABBIT WITH MEDITERANEAN FLAVORS

Ingredients for 4-6:

1 whole rabbit
Extra virgin olive oil
Garlic
Juniper berries
Wild blackberries
Wine
Broth
Salt and pepper

Clean the rabbit reserving its liver.
After that the rabbit has been cleaned and cut, marinate it in a bowl with red wine aromatized with some garlic cloves and some juniper berries overnight. The marinate system is useful to cut off some of the wild gamy flavor of the animal and to soften its meat.
The day after, drain it and put it  in a large frying pan without anything on high heat to release the liquids in excess.
Then brown it in another pan with olive oil, 2-3 crushed garlic cloves and a few juniper berries. Once golden, wet it with new red wine and let it to evaporate.
Mince the liver and put it in the pan, stirring. Then add a handful of wild blackberries.
Season with salt and pepper.
Finish the cooking with a few spoons of meat broth.
It is perfect served with grilled slices of Tuscan bread and wild bitter herbs (different types of chicory) as side dish.


THANK YOU FOR COMING!


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