PH Cooking Competition #34: Game On!
Discussion
I really must be getting old, I'm going to have to admit to being hung over.
Yesterday afternoons rugby watching at the pub drinking beer with mates developed into a long chinese meal with lots of wine. If I'd stopped there I may have been okay but I made the foolish mistake of going on to a late night bar and consuming far more alcohol than was good for me.
I've been feeling pretty lethargic all day but just now I attempted to start my entry dish by getting everything out for the ingredients shot, about halfway through I realised that it was all beyond me in my current weakened state and put it all away again.
I'll be better tomorrow and so will definitely cook it then and hope that pity is taken on me and the competition gets extended for another week.
Yesterday afternoons rugby watching at the pub drinking beer with mates developed into a long chinese meal with lots of wine. If I'd stopped there I may have been okay but I made the foolish mistake of going on to a late night bar and consuming far more alcohol than was good for me.
I've been feeling pretty lethargic all day but just now I attempted to start my entry dish by getting everything out for the ingredients shot, about halfway through I realised that it was all beyond me in my current weakened state and put it all away again.
I'll be better tomorrow and so will definitely cook it then and hope that pity is taken on me and the competition gets extended for another week.
Be patient Matt, I told you I'd be back today, the hangovers gone and the food is cooked and eaten, here we go.
Rabbit cooked three ways with an Irish Whiskey and Dijon mustard cream sauce, goose fat roast spuds, green beans and carrots cooked in orange juice.
Back legs slow cooked confit with thyme in goose fat, loins wrapped in proscuitto with a little rosemary and roasted, trimmings from all the other bits added to some belly pork, minced with thyme and seasoning,rolled into balls, floured, egged, panko breadcumbed and deep fried.
It was my Wife's first ever taste of rabbit and although she threatened to throw up she hasn't yet, I think she secretly enjoyed it really. All was good for me, the star was the deep fried balls and there's a couple left over for my lunch tomorrow, nom, nom.
Rabbit cooked three ways with an Irish Whiskey and Dijon mustard cream sauce, goose fat roast spuds, green beans and carrots cooked in orange juice.
Back legs slow cooked confit with thyme in goose fat, loins wrapped in proscuitto with a little rosemary and roasted, trimmings from all the other bits added to some belly pork, minced with thyme and seasoning,rolled into balls, floured, egged, panko breadcumbed and deep fried.
It was my Wife's first ever taste of rabbit and although she threatened to throw up she hasn't yet, I think she secretly enjoyed it really. All was good for me, the star was the deep fried balls and there's a couple left over for my lunch tomorrow, nom, nom.
Mashedpotatoes said:
Well I guess game is not flavour of the month.
Call some one a winner and put it out of its misery and let's get a new one on the go.
I'm looking forward to entering me first compo.
Call some one a winner and put it out of its misery and let's get a new one on the go.
I'm looking forward to entering me first compo.
mattdaniels said:
Well volunteered that man. Off you go!
I'm down with that.Let's see what the new lad can come up with.
I suggest we start it as of the 1st of March running till the last sunday of that month.
Mashedpotatoes if you don't fancy formatting a new thread PM me over a theme between now and Friday and I'll get it up.
Edited by Pixel-Snapper on Tuesday 25th February 09:34
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