I was lucky enough to get a leave pass in Adelaide which gave me the opportunity to food-storm (a brainstorm over food) with a fellow foodie and family friend Sue. What better place to meet than the Adelaide Central Market. Being the Saturday before Easter the market was buzzing and good food was in abundance. I rode my bike in, which was a great ride through Adelaide parklands and streets.
Sue and I met at the famous Lucia's and there was a loooong queue that inched towards the counter. It was over breakfast that we food-stormed just what we could do with the Coorong bunny from Shane.
Sue has the same approach to fresh good food and being able to partner ingredients and flavours. If you've ever cooked rabbit before you'll know it is lean and needs to be cooked slowly over a long time. Sue suggested I buy some speck for fat (and Lucias was the perfect spot to grab some) and serve it with polenta.
I rode in to town which limited what I could bring home but it didn't stop be stocking up on goodies - think really hippy low-go muesli, salami, Stephanie Alexander's curry paste, spray-free Aussie grapes, the list goes on. Needless to say my backpack was full.
Sue and I decided that the bunny had to be cooked with the usual - garlic, onions, carrots, capsicum, water, a tin of tomatoes and a generous splash of wine.
I'd add speck, pepper, salt, sage, native pepperberry (from Diemen Pepper in Tassie), two cinnamon sticks and yummy, yummy quinces from our host's tree right at the end.
This bunny was cooked on 120°c over six hours. I threw in the quinces in the last forty minutes and cooked creamy polenta in the Thermomix (but you can do it over the stove).
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