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Old 20th March 2010, 13:37   #1 (permalink)
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Solvista's blog as you cook thread
I've seen how proud some of you are of your culinary expertise, so, I thought it might be an idea to have a thread where we can blog something as we cook it.

I've decided to cook a rabbit pie today. So, as long as my t'internet connection holds up, I'll try to blog it.

Never actually cooked a rabbit pie before, so I had a quick scan of what's in the fridge and i've decided that its gonna be a rabbit, leek, redcurrant and apricot pie.

About 45mins ago I put the rabbit pieces in a pan with a bit of water, half an onion, salt, pepper and a couple of bay leaves. I'm going to take the rabbit out in a minute and take the meat off and then return the bones to make a nice thick stock. Somehow.

brb.
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Old 20th March 2010, 13:39   #2 (permalink)
 
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Never heard of Rabbit with apricot before....

This will be interesting...
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Old 20th March 2010, 13:44   #3 (permalink)
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Now i've taken out the rabbit and I'm waiting for it to cool so I can take the meat off. I've added some pepper corns (which I crushed in a pestle), a little parsley and a little rosemary to the stock. I've also chucked in the rabbits head which is cut down the middle. I'm not going to eat that, I'm going to strain the stock entirely free of any lumpy bits before I use it. So the head is just to help the stock flavour.
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Old 20th March 2010, 13:47   #4 (permalink)
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Hello, Sol - doesn't Rabbit take many hours to cook so it isn't tough? What's the expected time of this pie to cook?
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Old 20th March 2010, 13:47   #5 (permalink)
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Quote:
Originally Posted by bazalini View Post
Never heard of Rabbit with apricot before....

This will be interesting...
You're right there mate. I don't have my camera at home which is a shame, cos i could have done a photo editorial alongside this. Including the look on Jayne's face when I make her test it.

I reckon the 1,600 miles between here and belfast should be a safe distance from which to appreciate this particular creation.
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Old 20th March 2010, 13:48   #6 (permalink)
 
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Now i've taken out the rabbit and I'm waiting for it to cool so I can take the meat off. I've added some pepper corns (whcich I crushed in a pestle), a little parsley and a little rosemary to the stock. I've also chucked in the rabbits head which is cut down the middle. I'me not going to eat that, I am going to strain the stock entirely free of any lumpy bits before I use it. So the head is just to help the stock flavour.
Is this a receipe from your days in the SAS?
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Old 20th March 2010, 13:49   #7 (permalink)
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Originally Posted by AdZzUtd View Post
Hello, Sol - doesn't Rabbit take many hours to cook so it isn't tough? What's the expected time of this pie to cook?
Oh ye of feckall faith. Hello mate btw.
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Old 20th March 2010, 13:53   #8 (permalink)
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Old 20th March 2010, 14:03   #9 (permalink)
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Originally Posted by bazalini View Post
Is this a receipe from your days in the SAS?
SBS baz. I never made the first team.

Anyways. I got all the meat off the bones and returned them to the pan of stock. The head's doing well btw.

I'll leave that for another 20mins or so then strain it and stick the meat back in. Along with the other bits. I've jsut spotted some blackcurrant jam in the fridge. That might get a mention later.
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Old 20th March 2010, 14:05   #10 (permalink)
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I have only had rabbit once, at a friends house, his land is over run with rabbits so he occasionally catches one. He made stew with all the usual; carrots, potatoes that kind of thing. I was a bit apprehensive as I often am with new stuff but I am glad I tried it and I would definitely have it again.
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Old 20th March 2010, 14:08   #11 (permalink)
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I've got to go to the shop now. You need pastry for a feckin pie don't you.
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Old 20th March 2010, 14:09   #12 (permalink)
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Quote:
Originally Posted by solvista View Post
I've got to go to the shop now. You need pastry for a feckin pie don't you.
Make your own...might taste better if you get it right
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Old 20th March 2010, 14:15   #13 (permalink)
 
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The last time I had Rabbit was when I dined out 2 weeks ago.....

Was rampant that night
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Old 20th March 2010, 15:01   #14 (permalink)
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Nice avatar baz.

I'm back from the shops. Couldn't be arsed to try to make pastry MJD. Next time eh.

Got my camera from the office. Had a beer on the way back.

Drained the stock. Now chopping stuff up.

brb.
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Old 20th March 2010, 15:06   #15 (permalink)
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You were in the SBS?!

That's fecking cool. Surely you should be eating Seal Pie. Not Seal the singer. That'd be minging.
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Old 20th March 2010, 15:14   #16 (permalink)
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You were in the SBS?!

That's fecking cool. Surely you should be eating Seal Pie. Not Seal the singer. That'd be minging.
Don't be silly. This is me we're talking about. I got my knot tying badge from the cubs though. I got chucked out for being too aggressive whilst helping old people across busy roads. Apparently, they don't all want to go across. I didn't know that.

Photos are loading into photobucket as we speak. Not that any fucker is really that bothered. But I'm having fun. The wines just got cracked open. Proper cooking.
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Old 20th March 2010, 15:18   #17 (permalink)
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Don't be silly. This is me we're talking about. I got my knot tying badge from the cubs though. I got chucked out for being too aggressive whilst helping old people across busy roads. Apparently, they don't all want to go across. I didn't know that.

Photos are loading into photobucket as we speak. Not that any fucker is really that bothered. But I'm having fun. The wines just got cracked open. Proper cooking.


I think I have what it takes to be a commando, by this I mean I could (and do) happily go commando quite often.
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Old 20th March 2010, 15:41   #18 (permalink)
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Here we are so far then:

The stock. Spot the rabbits head.


The ingrediants to go into the pot with the stock. The rabbit, redcurrants, sliced dried apricots, and a spoon of blackcurrant jam.


The stuff in the pot.
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Old 20th March 2010, 15:57   #19 (permalink)
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Ready for the oven now.

Haven't got a clue what temp its supposed to be, so I'm pre-heating it to 180degs and hoping for the best. Fucking starving now.
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Old 20th March 2010, 16:02   #20 (permalink)
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How long until we see how its turned out?
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Old 20th March 2010, 16:12   #21 (permalink)
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How long until we see how its turned out?
Hits newsstands April 2010.
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Old 20th March 2010, 16:12   #22 (permalink)
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I suppose about 20 mins or so.
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Old 20th March 2010, 16:13   #23 (permalink)
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Hits newsstands April 2010.
feck off hw. I am in love with mjd for being interested.
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Old 20th March 2010, 16:14   #24 (permalink)
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Ready for the oven now.

Haven't got a clue what temp its supposed to be, so I'm pre-heating it to 180degs and hoping for the best. Fucking starving now.
Well I'm impressed with the appearance of the pie but some of the ingredients are a tad grotty. You've boiled all it's snot, earwax and brains.

Can't see a cut in the pastry for the steam to come out.
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Old 20th March 2010, 16:14   #25 (permalink)
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I bet the base of his pie ends up soggy wet.
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Old 20th March 2010, 16:15   #26 (permalink)
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If it tastes like shit there's no feckin way i'm admitting it. You realise that don't you?
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Old 20th March 2010, 16:17   #27 (permalink)
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Well I'm impressed with the appearance of the pie but some of the ingredients are a tad grotty. You've boiled all it's snot, earwax and brains.
The kidneys, liver, heart and lungs are in there somewhere. Do you honestly think a bit of bunny mucus is going to spoil the culinary experience?

I think weaste is right though. The base is gonna be mush. Mainly cos it took me a while to feck about with the playboy thingy.
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Old 20th March 2010, 16:18   #28 (permalink)
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Post a pic of the finished article here please...

http://www.redcafe.net/f8/bumper-wha...thread-288636/

Looks tasty...
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Old 20th March 2010, 16:19   #29 (permalink)
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Needs some chips to go with it (or mash).
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Old 20th March 2010, 16:23   #30 (permalink)
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Post a pic of the finished article here please...

http://www.redcafe.net/f8/bumper-wha...thread-288636/

Looks tasty...
Will do mate.

Quote:
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Needs some chips to go with it (or mash).
I suggested chips. 'Er indoors said we should just have some asparagus with it.

We're having a bit of asparagus with it.
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Old 20th March 2010, 16:24   #31 (permalink)
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Will do mate.



I suggested chips. 'Er indoors said we should just have some asparagus with it.

We're having a bit of asparagus with it.
'nough said
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Old 20th March 2010, 16:26   #32 (permalink)
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'nough said
I can't remember putting any fish in it, but she says you shouldn't have two carps together or something.

Anyway. Asparagus.
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Old 20th March 2010, 16:27   #33 (permalink)
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I suggested chips. 'Er indoors said we should just have some asparagus with it.

We're having a bit of asparagus with it.
What a shame, never mind. Sod the carbs, chips would have done it such justice.
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Old 20th March 2010, 16:29   #34 (permalink)
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Served with Asparagus, gives you Aspergers.
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Old 20th March 2010, 16:36   #35 (permalink)
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If it tastes like shit there's no feckin way i'm admitting it. You realise that don't you?
Everything that's gone into it is pretty flavorful. I'd be surprised if it didn't turn out well, even if it might not stick together.

Oh, and how has no one done this: (I've tried to time it to the proper 20 minutes



Get my pies out of the oven.
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Old 20th March 2010, 16:39   #36 (permalink)
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This is her contribution. She says if I can guess what it is then I don't have to eat it. I guessed amputated camel penis. I was wrong. Its the rest of the pastry rolled up with jam in it for afters.

Mmmmmmmmmmm

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Old 20th March 2010, 16:41   #37 (permalink)
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If I was a Camel and my dick looked like that I wouldn't be a happy...err Camel.
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Old 20th March 2010, 16:44   #38 (permalink)
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Pie's out of the oven then. Here you go.

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Old 20th March 2010, 16:49   #39 (permalink)
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Poor Bunny!
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Old 20th March 2010, 17:01   #40 (permalink)
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Poor Bunny!
It would have been equally as tasty with squirrel Bob.

I can honestly say that its the best pie i've ever had. The sweetness of the fruits mingle really well with the leeks and rabbit. 'Er indoors has ordered me to make it for her mum and dad next weekend.

And weaste. I remembereed the slits for the steam. Base is solid.

Don't have to thank me folks for the recipe.
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