Buttermilk fried rabbit

This is another dish from the southern states in the US - great with collard greens and a little home made blackberry chutney.

It also compliments home-made soda bread very well, and you normally use buttermilk for that - so its a great way to use up buttermilk.
Food is only as good as the ingredients used, and I would not hesitate to recommend Cuinneog buttermilk.



It works well with chicken, but is particularly good with rabbit as it stops the game drying out.
Perfectly tender, well flavored, crunchy - just what one wants in fried rabbit or chicken.

With the crunchy, fun texture it is an easy way to introduce more squeamish kids to rabbit.

Its also so much healthier than chicken nuggets, which are packed with preservatives, salt and re-constituted meat which is pretty gross - Mechanically separated meat, a chemically treated slurry - may not be described simply as "meat" on food labels, but must be labeled as "mechanically separated". Most chicken nuggets are made from this.

I had some belly and shoulder off-cuts left over from the Dublin Bay Paella so this is a very handy way to use them up - as I find the fore quarters of a rabbit too finicky to cook in any other way - like chicken wings.
Its also a great way to prevent waste and save some money.
For chicken wings this makes a great, and I believe healthier choice than the usual preservative sugar salt packed off the shelf mix that people normally use.

You need a lot of oil for this, as with Spanish omelette's - but you can reuse it a few times.
When you’re done, let the oil cool and then pour it through a fine-mesh strainer with a piece of paper towel set inside it that has been set over a bowl.
The paper towel will filter the brown bits and you can just pour the strained oil back into the container

INGREDIENTS

SOAKING
350 ml - about 2 cups - of cuinneog buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
Clove garlic, minced or grated
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

I really like to add a 1/4 cup coriander or cilantro in this recipe as well - but only if fresh.
Recently in the centre of Galway I found an absolutely brilliant fruit and veg shop in the Eyre Square shopping centre called Mister Beans
It's run by a very helpful, nice guy called Paul Bradly. Great range of products, especially the harder to find herbs and veg - with a far better range than the nearby supermarkets.
Its well worth a visit - probably the closest thing Galway has to what you can find in Corks English Market, and I always try to support the smaller outlets against the retail giants.

COATING
2 cups flour
1 teaspoon cayenne pepper
Salt and pepper

As a highly recommended optional extra 1/2 cup rolled porridge oatlets - I just use Flahavans.
The idea is actually Scottish, they fry herring in rolled oats and it gives real extra crunch in this recipe
METHOD
1 Soak rabbit or chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper.

2 Drain in colander, leaving some herbs on chicken. In a plastic bag, mix flour and oats with seasonings.
Meanwhile, heat 2 cups of oil in a large, heavy-bottomed skillet on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking)

3 Place rabbit or chicken pieces in bag with the oat and flour mix - shake until thoroughly coated.
Add the meat to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the meat, but not so high as to burn, and a lid on the side just in case.

As always, I hope you find this post of use - please take time to comment or make other suggestions, and feel free to let others know about the blog.

UPDATE

Same marinade and batter recipe shown here using chicken - served with creamed potatos and collard greens

Connemara Lambs Liver with wild Irish mushrooms a la mode Mygar

This is a liver dish, but please do not be put off by that. Many kids and even adults have an aversion to it, perhaps because of its texture, colour or presentation at the butchers - but it is the same stuff which the same people will pay a lot of money for in it's processed form - pate.


The other reason may well be that the only liver people in Ireland have had was an over cooked, dried out attempt at liver and onions.


Liver is probably one of the most economic and yet undervalued cuts.
It is filling, versatile and being packed with Iron it is particularly beneficial in the diet of teenage girls who may have some degree of anemia. But this is a way of serving it that most people enjoy.

In keeping with the previous post on onions, I had planned to do a staple - liver and onions - but this is just a little more exotic.

This recipe is basically Hungarian, with a few little alterations from myself, its tasty, filling, attractive and very economical. True to its eastern European origins its heavy on paprika and peppers.
To give it an Irish twist I used a little barley flour and some wild mushrooms - but this is entirely optional.

The wild mushrooms are in a way not only Irish but a nod to eastern Europe - Poland in particular.
This is the time of year that Polish friends of mine tend to become as maudlin as Russians.
With their continental climate, they normally have a long, dry September/October period.

What gets them down is the rain we get here - in particular at this time of year. They call this period of time the Golden Autumn - where it is virtually a national obsession to go into the forests and pick mushrooms.

Other European cultures have a strong interest and knowledge of wild mushrooms, we Irish have a fear of being poisoned - with some justification.
On mainland Europe children are taught how to identify and collect wild mushrooms at an early age.
But we are taught that if it is not a field mushroom then it should be avoided at all costs.

If you want to learn about mushroom hunting in Ireland then its worth contacting Bill O'Dea who has been holds annual mushroom hunts. He also organizes the occasional trip outside Ireland.
For details go to http://www.mushroomstuff.com/
If you don't know your mushrooms, then shop bought ones are a safe option.

Normally served with a veg risotto rice, I just went with some small herbed potato's.

This meal serves 2

INGREDIENTS
300 gm Liver - chopped (lamb is the most subtle flavoured)
100 ml cream
1/2 small leek, finely sliced
1 Bell pepper, red, diced
3 heaped tablespoons flour
3 teaspoons Paprika
2 teaspoons barley flour
1 clove garlic, finely chopped
Salt & Pepper to taste
Optional
150 gm Sliced Mushrooms
1/2 finely chopped red chili.

Allow 30 minutes for small spuds, so get them down in some salted water.

Take the flour, Paprika, salt and pepper. Put into a clean plastic bag and mix well.
Add the chopped liver and coat it well with the mix. This is the method I use for coating any meat or veg with seasoned flour.

Fry the leeks, garlic and chili gently in some butter until they are soft.
Add the coated liver and cook through. The smaller you cut the liver, the quicker this will be.

To me liver is cooked when the centre of a sample piece is dry and pink, it is important not to over cook it.

When the liver is cooked through add the sliced mushrooms and diced bell pepper, sweat them off until they have softened - about 50% cooked.

Then add the cream, which picks up a lovely colour from the paprika and reduce the heat.
Leave for about 5 - 10 minutes to reduce a little and the bell peppers are cooked.

All of the above takes about 20 - 25 minutes, so you are timing it for the potato's.

When they are done, just strain them - put them back in the pot with some butter, freshly chopped herbs and salt. I used Atika parsley, chives and a little dill leaf. Whirling them around in the still warm pot gives a nice even coating.

I plated this up with home made Blackberry Chutney, and it really sets off all the flavours of the meal.
The texture of the liver, for those who might find it a little different is well complimented by the mushrooms, so in a way this recipe is all you ever wanted to know about liver but were afraid to ask about.

I found the slight sweetness of Cabernet Sauvignon also complimented the meal.

I hope you enjoy this recipe - and please take the time to comment on any thoughts or suggestions.

Connemara Blackberry Chutney

To me one of the quintessential tastes of Connemara is soda bread, butter, homemade blackberry jam and sweet tea.

This recipe, an accidental find, is a blackberry chutney that expands the options for a readily available and free resource.

But it is a change, and a new idea in terms of how to use blackberries to make something other than jam - Blackberry Curd is very fine option, as is Blackberry and Beetroot salad.

The cool thing is that fruit, with their high acid content, are less likely to go wrong during the preservation process, so this might be a good one to start with - particularly with the added acidity of the vinegar.

Its going to be a bumper crop this year, that much is obvious from today's walk to pick blackberries.

It was great to see so many blackberries reaching maturity this early in the year, and the plants are weighed down with immature fruit.

Although I struggle with briar's in the veg patch I am lucky in the fact that the walls here are covered with briar's, and with little or no traffic they are clean.

I came across the basis of this recipe due to taking a spin!! As Brillat-Savarin - perhaps in hubris - once wrote "The discovery of a new dish does more for the happiness of mankind than the discovery of a star"

A good friend of mine owns a local store and needed a hand with taking a delivery from a cash and carry.

I went in to see if I could get some allspice, for a Jewish recipe I found for turnips - but no luck there.

However what I did find was Kilner jars - a thing I have wanted for a while, especially after seeing onion preserves photographed on food, flora and felines. Bit sad, but it is a question of catching up with the Joneses, cant have those southerners having their food look better than mine - the cats would never forgive me.

Anyway, getting the jars, they gave a recipe for blackberry chutney. I have never even heard of it so I did a bit of research.

Apparently it is basically a Devon/Cornwall recipe, which is a part of England I love for the food, the surf and the people.

There are a few variations, but he basics are blackberries, chili's, ginger, onion, sugar and wine vinegar.

In this recipe the weights are for standard, but I added a few bits and bobs.

STANDARD

1 tsp Olive oil
1 red onion, finely chopped

3 cm ginger, finely chopped

2 large red chillies, finely chopped

1 lb blackberries

45 grms brown sugar

30 ml (one fluid ounce) white wine vinegar

MY EXTRAS
1 cooking apple, cored, peeled, diced
1 tsp lemon zest
2 tsp lemon juice
1 tsp sea salt
2 tsp honey
1/2 combined tsp (i.e. - 1/2 a teaspoon of all, not of each) of:
Mustard seed, crushed
Coriander seed, crushed
Cumin seed, crushed

Method:
1: Heat the olive oil in a heavy based pan, add onion, chili and ginger
(I also at this point added the spices and lemon zest)

2: Fry gently for 4-5 minutes until softened, do not overcook.

3: Add blackberries and cook for 3-4 minutes

(I also at this point added the apple, lemon juice and honey)

4: Add sugar and vinegar, mixing well

5: Bring to the boil, then simmer for 20 mins or until thickened.

6: While the chutney is still hot, transfer to into hot, sterilised jars.

Then move to canning bath as described in Malt & Mustard Pickles

Delicious served with goat cheese and crusty bread, but it can be used as a chutney with other dishes, I'm looking forward to having it with bacon wrapped rounds of goat cheese.
I will add photos to this post in about 3 weeks, unless I am back at work.

This recipe has a real salt and sweet flavor, but should not be eaten for at least two weeks after jarring.
That's easier said than done, every pickle so far has either been eaten or given away as a gift.

And that kind of brings it to mind - why, with the availability of good, cheap pickles, preserves and chutneys do I bother with so much work? It does seem quite impractical
 
Well, I think it is important to know how to preserve food, I can milk a cow, catch a fish, skin a rabbit, butcher a lamb etc. - so there is that primary drive for knowledge.
There is food miles, I wrote before at how shocked I was to be buying garlic from China and onions from New Zealand - when these are not particularly seasonal foods.
 

But, perhaps, most importantly, maybe it is a labour of love.

 

For many people, pickling and preserving are a family way of life - a custom handed down through generations.

 

Its also great to have home grown, fresh from the garden preserves, pickles, chutneys and jams that can provide variety to the table.

On having variety and range in food - and cooking -Again I must quote Brillat-Savarin once wrote "The Creator, who made man such that he must eat to live, causes him to eat by means of appetite, and for a reward gives him pleasure in eating"

 

Most importantly of all perhaps is the giving of food as a gift - this is particularly true of food you have made or grown yourself.

I am not a religious person by any stretch of the imagination, but there are so many references in the bible, koran and other texts it is hard to ignore how fundamental and intimate the sharing of food is.
 
Across all cultures, the sharing of food is for joyful occasions, weddings, births and holidays.
 
I will have an excess of food - the koran says
Food for two suffices three; and food for three suffices four
That simply means to share.
 
A fundamental part of christianity is the last supper, the gathering together and sharing of food.
In Nehimiah 8:10 it says "Go and enjoy choice food ..... and send some to those who have nothing prepared"
 
And by digging up these recipes, and sharing them with others on the world wide web, maybe that is an extension of sharing food, and maybe that explains why I do this blog.

 

My garden makes me happy, so perhaps the most relevant quote I can think of is one of Buddhas sayings -

“Thousands of candles can be lit from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared.”