ZGeek Iron Chef

[dwarfthrower]

Been thinking of how to structure this for a while. There are more than a few of us now who fancy our skills with cleaver and wok. Time to put them to the test, at least hypothetically.

How it works: Someone names an ingredient, and anyone who wants to puts together one or more original recipies that best show off the theme ingredient. You don't have to actually prepare the dish, but if you do photos would be awesome. Post your recipes along with instructions, or just read for inspiration. No prizes, just the chance to see who's cuisine reigns supreme.


And to get the ball rolling our first battle will feature the theme ingredient:
Rabbit

[Canalien]

Heh, dwarfie I think royale actually made one of these threads as per your suggestion several months ago... here... ('http://www.zgeek.com/forum/showthread.php?t=42559')seemed to have died in the ass but I'd love to see it get going... one thing, I'm betting on not too many people having ready access to rabbit..

[dwarfthrower]

Rabbit and Shiitake Mushroom Risotto

2 Medium sized rabbits
300g Shiitake Mushrooms
1 1/2 cups Italian Arborio Rice
1 large brown onion - diced
3 cloves garlic - finely chopped
4 tbsp olive oil
1 tsp oregano - chopped
1 tsp thyme - chopped
2 tbsp chinese rice wine
1 litre Chicken Stock

De-bone rabbits and dice meat into 1 - 2cm cubes.
Heat oil in a heavy based pan.
Saute onion and garlic until soft.
Add herbs, mushrooms and rabbit, cook until rabbit is browned.
Add rice to oil and cook until golden.
Add rice wine and stir until wine is absorbed into rice
Slowly add chicken stock 1 or 2 tablespoons at a time, waiting until each has absorbed before adding more.

Let stand for 2 - 3 minutes, season with salt and pepper to taste.

[dwarfthrower]

Heh, dwarfie I think royale actually made one of these threads as per your suggestion several months ago... here... ('http://www.zgeek.com/forum/showthread.php?t=42559')seemed to have died in the ass but I'd love to see it get going... one thing, I'm betting on not too many people having ready access to rabbit..
Cool, missed it, feel free to merge.

And the beauty is they don't need access to rabbit, just to imagine the rabbit :)

[Canalien]

ah sneaky.

still waiting for my mod access to the forum to kick in. carn pirate ya lazy shit.

[royale]

The original one did die in the arse- long live the new improved one

Provincial Rabbit Stew

2 large Rabbits, boned and cubed
250g whole (not sliced) smoked bacon- cubed
250g small whole baby potatoes
250g small whole baby carrots (cleaned, with tops trimmed)
200g small whole baby onions
250g tomatoes Diced
250ml dry white wine
1l water
6-8 peppercorns + 1.5 teaspoons rock salt crushed
2 bay leaves
Herb mix- sage, tarragon, thyme, parsley

Fry off bacon in hot pot for 2-3 minutes. Toss rabbit on a little flour and add to pot. Cook while stirring till rabbit has lightly browned. Add wine (de-glaze) and cook for 1-2 minutes.
Add all other ingredients, and return to simmer. Put in oven preheated to 160, cook for 1.5 hours.
Serve on mash with double peeled broad beans tossed with garlic butter.

[dwarfthrower]

Provincial Rabbit Stew
That got the mouth watering.

[kleph]

rabbit is a actually pretty easy because you can pretty much adapt any chicken recipe for it with little hassle (and the rabbit will always taste sooo much better)

[stinky]

Stuffed Rabbit

1 Whole rabbit
1 red onion chopped
handful porcini mushrooms soaked
handful sundried tomatoes chopped
teaspon coriander seeds
2 sticks rosemary, leaves picked
salt and pepper ( unground )
1 clove garlic
1 glass vermouth
1 cup rice
knob butter
olive oil

pound coriander, rosemary, sald and pepper in a mortar n pestle

fry onion and garlic until soft in butter and olive oil. Add in the mushrooms, and sundried tomatoes and contents of mortar n pestle. cook briefly then add the glass of vermouth. when the alcohol has cooked off add half the water that the mushrooms were soaking in and the rice. Take off the heat and let rice absorb liquid ( without cooking it through ).

stuff the rabbit with the rice and tie or sew it shut. Put on a rack over a roasting pan and pour the rest of the porcini water and any liquid left over from the rice into the pan.

Put the rabbit into a oven at 180deg for 35-40 minutes or until cooked through.