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I’m bored of eating plain old boring raw carrots!
Can anyone help me with some recipes for spicing them up a bit?
:D
first you peel them then put in boiling water when soft eat lol course i only like raw carrots heehee
Serves 4
Preparation time: 1/2 h the day before. 1/2 h the same day
Cooking time: 25 minutesIngredients
2 saddles (1) of rabbit with the skirt(2)
50g poultry fillets
40g of forest mushrooms
Carrots, peas, leeks (100g of each)
5 big potatoes
150g of butter
50g of cream
5 tablespoons of oil
1 egg white
5 tablespoons of white wine
Salt, pepper(1) The saddle is the fleshy part of the rabbit
(2) Skirt: available at your butcher’s.Recipe
Bone the saddles; salt them and put them to one side.
Blanch the peas and carrots which have been diced small (5mm). Slice the mushrooms.
Make the stuffing with 50g of poultry fillet, 1 egg white, 30g of single cream, salt and pepper.
Mix the mushrooms, the above stuffing, the diced vegetables and the kidneys. Open the saddles, spread the stuffing on them, and roll the saddles in the skirt. Put them on a roasting dish in the over for 20 minutes at 180°C.Sauce :
Grill the rabbit carcasses in oil with onions, carrots, a bouquet garni and the white part of the leeks. Remove the fat then add 10cl of white wine and 10cl of water, cook for one hour over a low heat. Push through a fine sieve. Stir in the rest of the cream. Allow the meat to come off the bone.
Cut the saddles into rounds. Place them on a serving dish. Thicken the sauce with butter, whisk to emulsion.
This dish is at its best when served with carrot purée and potatoes in their jackets stuffed with chive cream.(Druid goes off hunting for his rabbit net :twisted: :twisted: )
Wash the rabbit joints first of all, and place them (apart from the ribs, which don’t carry much meat) in a large saucepan. Tuck in the onion and apple among the meat. Now remove the rind from the bacon, chop the meat up into 1 inch (2.5 cm) cubes and add that to the saucepan along with the bayleaf, a little salt and some freshly milled pepper. Pour in the cider and the stock, bring to simmering point, skim off any bits of scum, then put a lid on and leave to simmer gently for about an hour or until tender.
When it’s cooked, remove the rabbit pieces together with the bacon, apple and onion (with a draining spoon) and transfer them to the pie dish, sprinkling in the chopped prunes as well. Now mix the flour and butter to a smooth paste, then add this mixture to the stock in the saucepan, adding it in tiny (peanut-size) pieces, stir them round over a medium heat to melt and thicken the sauce. Sprinkle in the nutmeg and when the sauce reaches simmering point pour it over the rabbit.
Now make up the suet crust pastry. Mix the flour, salt, pepper and suet together, then add enough cold water to form a fairly soft, elastic dough that leaves the bowl cleanly. Roll the dough out to a shape 1 inch (2.5 cm) wider than the top of the pie dish, and cut a 1 inch (2.5 cm) strip all round. Dampen the edge of the dish and press this strip around the rim of the dish. Now dampen the rim of the pastry, and place the pastry lid in position on top, pressing well all round to seal the edges, which can be decorated with fluting if you like. Make a small hole for steam to escape, then bake for 30 minutes or until golden brown.
Boil Carrots til soft & add to the dish :lol:
RUNNNNNNNNNNNN BUGSY THEY WANT TO EAT YOU HEEHEE
Carrot soup , carrot juice and carrot cake , fed up with feckin carrots !!! LOL :lol: :lol:
@bunny wrote:
Carrot soup , carrot juice and carrot cake , fed up with feckin carrots !!! LOL :lol: :lol:
your meant to eat em , not play with em Bunny :lol: :lol: :lol:
put some ketchup on it :roll: :roll:
FFS Bunny a carrots a vegetable not a sexual impliment
lmfaooooooooooo this is actually called a
Waterproof Bunny Treat :lol: :lol: :lol:
Roast them…….taste sweeter mmmmmmmmmmm :D
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