Tuesday's bento & last nights rabbit dinner

I have decided to stop worrying about being "behind" and just blog stuff as I do (eat) it - noone but me knows the stuff I forget to post anyway!

So this is my bento lunch, as packed in my miffy bento bag which I <3. The tall container is a thermos one which has basmati rice & left over rabbit in (see below) and the smaller container contains one of the vegetable tarts I made on Sunday, recipe from foodista, which I'll blog when I'm back at my PC. There are some little choc mint creams - there are some grapes on my desk, I promise!

The whole bento lunch concept fits much better for those of us on restrictive diets & I just love all the little tubs & things! Lunch at work is something a lot of people ask me how to do gf/df/lf so I'll try to keep track of my bentos! It doesn't need to be Japanese & Mediterranean tapas & antipasti suits really well. When I am back sat at my pc I'll update my links to my fave bento ones.

Last nights rabbit dinner.
So, I had this recipe to try but I forgot to get some of the ingredients s I thought I'd bung what I had in the oven & see what happened & it was good so I'm sharing it! It'd work with chicken too I think but rabbit is tasty, healthy & cheap so forget about beatrix potter & her friends and tuck in!
1 rabbit, jointed.
Red onion
Roasted garlic (i had some left over, I'm sure unroasted would be fine!)
3 tbsp(ish) of dijon mustard
Bunch of fresh tarragon
Carton of coconut cream (not creamed coconut - they're very diff! I promise there isn't a hint of coconut in the finished dish)
Generous glass of dryish white wine

In a shallow dish arrange the rabbit pieces, onion wedges & garlic. Spread the mustard over the rabbit and snip some tarragon over (im mad for tarragon so it looked like a meadow but use your own judgement) then splodge* the coconut cream on top, topping with a bit more tarragon. Pour the wine in the dish & bake at 200c for about 45 mins. Take the rabbit out & reduce the sauce if needed.

* a technical term for coconut cream coming out the carton

Lapin au Vin a la mijoteuse

Otherwise known as rabbit cooked with wine in the slow cooker. Possibly one of the worst pics I have taken although brown stuff is hard to make look nice! I have also managed to make the polenta look unappetising and you can't really see the brocolli!

This dish was based on a coq au vin recipe, and I mainly did it because I had over half a bottle of red wine left and I don't drink it! I love rabbit and it is only £3.50 for a whole one in the market. I generally work at a rabbit serving 3-4 people and this did 3 meals (me & my friend then left overs for me) and then I made the remainder into pasta sauce with some tinned tomatoes (possibly even nicer than the original dish!).I prepped everything the night before, put the rabbit in the wine & garlic oil to marinate over night (I don't think you have to do this at all) then chucked everything in the slow cooker in the morning, leaving it to cook while I worked.

2 red onions, quartered
100g (ish) button mushrooms, halved
1 rabbit, cut into 6 pieces
6 rashers smoked back bacon, cut into strips
garlic infused olive oilhalf - 2/3 bottle of red wine
150 ml chicken stock
2 tbsp chopped parsley

• If you are prepping the night before & marinating put the rabbit in a bowl with the wine, garlic oil, seasoning & some parsley, the prep the veg & bacon & pop it in a bowl.
• When it comes to it, turn your slow cooker on & chuck everything in.You can fry the bacon first if you like
• I served this with som quick cook polenta, always an easy option!

 

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Sicilian Stew

I have done this with both chicken and rabbit and they were both yummy! It is a good casserole to do when it is not really autumnal enough for casseroles as there are a lot of summery flavours. I tend to pop it all in my slow cooker and leave it bubbling away, and quite often miss out the frying bit too! Serves 3-4.

1 rabbit or small chicken cut inti joints

1 large baking potato cut into joints

1 garlic clove, peeled and smashed

1 each red, yellow & green peppers cut into chunks

3 celery sticks, sliced

1/2 aubergine, cut into chunks

1 carrot, sliced

tbsp capers

10-12 green olives

1/2 tsp dried chilli flakes

50ml dry white wine

4 ripe tomatoes, chopped

mint and or parsley to serve

crusty bread (sainsburys free from part baked baguette in the pic!)

Two options:

• Fry the chicken/rabbit and then the vegetables, before adding the rest of the ingredients and simmer until all cooked.
• Bung it all in the slow cooker and watch the rugby.
• Sprinkle over the herbs and serve with crusty bread.

 

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Bunny & Beets

A one tray roast which would work just as well with chicken pieces. Serves 4.

500g New Potatoes, cut up if big

250g Beetroot, cut into wedges (this takes the longest time to cook so cut it small!) or use pre cooked ones

250g Chantenay Carrots or Large Carrots cut up

1 onion, rougly sliced

3 cloves of garlic, smashed (you don't need to peel it)

Thyme

Glass of White Wine

Olive Oil

1 Rabbit, sectioned or 4 Chicken Legs

Preheat the oven to 200c

1. In a large roasting tin mix together the vegetables with the olive oil
2. Pour in the wine and season with salt, pepper and the thyme
3. Season the rabbit or chicken and tuck in around the vegetables
4. Cover loosely with foil and bake for 20 minutes
5. Remove the foil and bake for another 20-25 minutes until everything is cooked through

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One Pot Rabbit

I killed Thumper! Well bought him and cooked him anyway! Rabbit is a nice alternative to chicken (you can swap them in recipes, so if you can't get rabbit use chicken - but equally try using rabbit in your favourit chicken recipes) it's nice & lean and nice & cheap - I pay £3 ish for a whole one in the market which does 3-4 portions. An easy recipe which is a good summer sunday alternative to a full on roast - the left overs are good too. Serves 3-4.

1 rabbit (or small-medium free range chicken), jointed

1 aubergine, cut into chunks

1 red pepper, cut into chunks

10 small new potatoes

8 cloves of garlic, unpeeled

1 red onion, cut into wedges

1 large courgette, cut into chunks

Good pinch of thyme

1 lemon, cut into 8

100ml dry white wine

Preheat the oven to 200c

1. 
   
   Put the rabbit & vegetables in a roasting dish in a ingle layer.
2. 
   
   Pour over some olive oil and then mix everything with your hands until everything is shiny.
3. 
   
   Sprinkle over the thyme, some salt and pepper and add the lemon wedges before mixing again.
4. 
   
   Sprinkle over 50ml of the wine and roast for 45 minutes , hecking occasionally and adding more wine if it is drying out.
5. 
   
   Serve with a greem salad and some bread to mop up the juices.

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