Casaroil Coineanaich
Casaroil
1 uinnean mòr
2-3 curran
1 pìos lus na smàileag
1 coineanach, na phìosan mòra air a ghearradh aig an alt
Flùr plein
2 bloigh creamh
Bouquet garni – tìom, ròs-màiri, sàiste agus duilleagan labhrais
Ola chrann-ola
100g pìosan hama smocte/pancetta
¼ pinnt – ½ pinnt fìon dearg
Stoc circe
Salann agus piobar
Dumplagan
100g flùir plein
50g polenta
1 spàin-tì pùdar-bèiceireachd
1 spàin-tì mustard Dijon
25g càise parmesan
Salann
6–7 pìosan tarragon
Iogart Grèigeach
Geàrr an t-uinnean na phìosan beaga. Thoir an rùsg bho na currain agus geàrr ann am pìosan, gam fàgail meadhanach mòr. Geàrr aona phìos de lus na smàileag na phìosan beaga.
Cuir a choineanaich ann am bobhla agus còmhdaich le beagan flùir.
Geàrr gu meanbh dà bhloigh creamh agus cuir ri chèile am ‘bouquet garni’ mar as fheàrr a dh’aithnichear e - tìom, ròs-màiri, sàiste agus duilleagan labhrais.
Cuir beagan ola ann an soitheach casaroil agus fraighig a choineanaich ann an ceumannan air teas àrd gus dath a’ chur air an t-sitheann. Thoir an t-sitheann a-mach às a phana agus cuir an dàrna taobh e fhad ‘s a fhraighigeas tu an còrr.
A-steach dhan phana a-nis leis a’ phancetta ga fhraighigeadh mionaid bheag son beagan dath a’ chur air.
Cuir ris an t-uinnean agus fraighig fad dà mhionaid air teas meadhanach.
Cuir a-steach an còrr dhen ghlasraich agus fraighig son mionaid neo dhà eile.
Dòirt ann am fìon dearg agus thoir chun na goil e. Leig leis goil beagan mhionaidean son blas an deoch làidir a thoirt às. Nuair sin tha an coineanach a’ dol na cheann agus tha stoc circe gu leòr ga dhòirteadh air fheadh feuch an còmhdaich an sùgh na tha sa phana.
Mu dheireadh, caith ann na luibhean, salann agus piobar.
Cuir ceann air a phana agus dhan àmhainn leis fad uair a thìde aig teas 140C ann an àmhainn-gaoithe.
Airson na dumplagan a dhèanamh measgaich an fhlùir, am polenta agus am pùdar-bèiceireachd.
Am measg sin cuir mustard Dijon, am parmesan bleithte agus craiteachan salainn. Cuir seo mun cuairt gu math le sgian.
Dhan bhobhla cuir gu leòr iogart Grèigeach a bheir ri chèile an taois.
Roilig a-mach na taoise ann an cumadh isbein mas geàrr thu suas e na shia pìosan. Dèan an uairsin cruinn gach pìos.
Bheir am pana a-mach às an àmhainn agus tog às am bouquet garni. Na àite cuir na dumplagan air uachdar a chasaroil. Crath tuilleadh bhleideagan beaga parmesan air am muin agus cuir air ais e dhan àmhainn, gun mhullach an turas seo, fad 20 mionaid.
Blàthachaidh seo an dà chuid corp is cridhe.
Rabbit Casserole
Casserole
1 large onion
2 or 3 carrots
1 stick celery
1 rabbit jointed into pieces
Flour/salt and pepper for dusting
2 cloves garlic, finely chopped
Bouquet garni – rosemary, thyme, bay leaves and sage
Olive oil
100g Pancetta
¼ pint – ½ pint red wine
chicken stock
salt and pepper
Dumplings
100g flour
50g polenta
1 x teaspoon baking powder
1 x teaspoon Dijon mustard
25g parmesan cheese
Pinch of salt
6–7 tarragon sprigs
Greek yogurt
Dice the onion. Peel and roughly chop the carrots. Chop up the celery.
Lightly coat the rabbit in flour.
Slice 2 cloves of garlic thinly and assemble the herbs for the ‘bouquet garni.’
Put a little olive oil into a casserole dish on a high heat. Fry the rabbit in batches to brown the meat. Remove and put it to one side whilst you fry the other ingredients.
Add the pancetta to the pan and frying until it’s browned a little.
Add the onion to the pan and cook for 2 minutes then add the rest of the veg and fry for another minute or two.
Pour in the red wine and bring to the boil for a couple of minutes to cook off some of the alcohol. Return the rabbit to the pot and with enough chicken stock to cover all the ingredients.
Finally add the bouquet garni and salt and pepper.
Put the lid on the casserole dish and cook in the oven for an hour at 140C fan.
To make the tarragon dumplings add the flour, polenta and baking powder to a bowl. Mix it all together with a knife.
Add the mustard, parmesan and a little salt.
Finely chop the fresh tarragon and mix through.
Add just enough Greek yogurt to bring the dough together to form a soft ball.
Roll the dough out into a sausage shape and cut it into 6 pieces. Shape each piece into a round.
Take the casserole out of the oven and remove the bouquet garni. Place the dumplings on top of the casserole and grate over some more parmesan. Pop the pan back into the oven with the lid off for another 20 minutes.
Sure to warm both body and soul…enjoy.
