Should we rename this forum Mobile Chicane advice?

[oddman]

I like to think of myself as a bit of a foodie

I learnt the basics by my mum's apron strings and in the Scouts

I was inspired by Keith Floyd in the '80s. Progressed to Roux Brothers 'New Classic Cuisine' and Elizabeth David

Becoming more relaxed as I've got older, kids came along and I'm cooking more simply so admiring the style of River Cafe, Jamie Oliver, Nigella and Nigel and Huge Fairypants.

Followed the antics of Marco and Gordon becoming jaded with Heston's

I shoot and fish ( I have 4 Woodcock in the freezer for the end of season supper - more if things go well tomorrow!)

I like to think I know a thing or two when it come to food and cooking. I rarely post here because whenever I see something I might be able to offer advice on, MC has given the definitive answer.

Respect......

[Mobile Chicane]

I need to get out more.

Are you single?

[oddman]

Mobile Chicane said:

Are you single?

No. Part of a family of hunter gatherers and fisher folk

[mattdaniels]

She'd probably come up with a better topping for that fish, that's for sure :-D

[oddman]

I really tried hard to wash the stones off the little bugger but it would not stay still.

It lived to fight another day

Today I came home with a a couple of woodcock, a nice fat pigeon and a partridge (good eating and plenty of feathers for fly tying)

Happy days

[Mobile Chicane]

Mmmm... Partridge... My favourite game bird, just plainly roasted as is.

I have some of uncertain provenance (Lidl) in the freezer. I'm planning to spatchcock these, marinate in yogurt and spices, then blast on the BBQ.

[mattdaniels]

--> cooking competition, both of you.

[oddman]

mattdaniels said:

--> cooking competition, both of you.

Ha ha. I can't compete

I'm way beyond the time when cooking was a competition. I can't be doing with the faff

Good friends, good food, good wine, good times.

That said, my rabbit rillettes this evening were delicious.

[Mobile Chicane]

oddman said:

mattdaniels said:

--> cooking competition, both of you.

Ha ha. I can't compete

I'm way beyond the time when cooking was a competition. I can't be doing with the faff

Good friends, good food, good wine, good times.

That said, my rabbit rillettes this evening were delicious.

Rabbit rillettes?

Please, share.

[0a]

What is this "mobile chicane" you talk of?

Just to provide balance...

[oddman]

Mobile Chicane said:

Rabbit rillettes?

Please, share.

It's a variation of Rillettes de Tours (Elizabeth David)

First shoot your rabbits

Joint them reserving big chunks of meat (saddles and thighs) for a posh dish. You make the rillettes with the bit and bobs left over

The shoulders and 'shanks' (lower part of the back legs) and in a casserole with the usual stock veg and herbs with a little water or wine and something fatty - pork belly or goose fat - into the oven at 100 degrees C for 3 hours or so. Leave to cool and the shred the meat (trying - in my case unsuccessfully - to separate out any bone shards and shot) season fairly generously loosely pack in to ramekins (if you're doing a starter) or into a big jar (the leftovers from 2 rabbits have filled a medium Hellman's jar) if it's just for storage and pour over the liquid stock/fat. Then cool and chill. Should keep about 6 weeks.

Spread on warm french bread with pickles.

I'm thinking of using the rillettes to make a ravioli stuffing - nom nom

[Mobile Chicane]

I was wondering where the fat component came from.

My ultimate fantasy: a Kg or so of Gloucester Old Spot back fat.

[oddman]

I cook a lot of game and most of it conforms to the 'hot and fast' or 'low and slow' rule but I still find rabbit quite tricky to cook well. Fortunately wild rabbit is so tasty, even if its a bit tough it's OK. And when its only the cost of a cartridge or two you can't complain.

For the rillettes 1/3 to 1/2 weight of pork belly to rabbit should be enough - ie. enough to have a sealing layer of fat over the top of the container. Don't be shy with the salt and pepper.

[Mobile Chicane]

oddman said:

I cook a lot of game and most of it conforms to the 'hot and fast' or 'low and slow' rule but I still find rabbit quite tricky to cook well. Fortunately wild rabbit is so tasty, even if its a bit tough it's OK. And when its only the cost of a cartridge or two you can't complain.

For the rillettes 1/3 to 1/2 weight of pork belly to rabbit should be enough - ie. enough to have a sealing layer of fat over the top of the container. Don't be shy with the salt and pepper.

Marry me.

[Catz]

Mobile Chicane said:

Marry me.

I think you're too late ....



Could've been a match made in heaven.

[JFReturns]

oddman said:

Wow,lovely looking bass. Caught on a fly rod too, bet that was fun