Easter bunnies
T have no idea how the rabbit got into 'Easter: pagan fertility stuff or Walt Disney cuteness? Whatever the reason, my feeling is eat it. The following receipt has the surprising addition of anchovies and is very good indeed.
Rabbit with anchovies and capers
4 lbs of rabbit sections 6 tablespoons of olive oil 1 pint dry white wine, or 1/2 pint dry vermouth and 1/2 water Juice of half a lemon 4 cloves of garlic 2 bay leaves, rosemary and parsley 1 onion, 1 large carrot, 1 stick of celery 1 red or green hot chilli chopped and pounded 3 oz capers 4 salted anchovies 2 oz seasoned plain flour
Put the salted anchovies into a bowl of water to soak for 20 minutes and remove the bones, salt and leave to dry on kitchen paper. Marinate the rabbit pieces in three tablespoons of the olive oil, the wine, the lemon juice, the herbs and crushed pars- ley, two crushed cloves of the garlic, the vegetables sliced finely and a seasoning of ground salt and black pepper. Leave for six hours at least or overnight. Take the rabbit out of the marinade, pat dry with a cloth or paper and toss each piece in the seasoned flour. Heat the remaining oil in a good heavy frying pan; when hot throw in the pounded chilli and brown the rabbit pieces briskly. Place the rabbit in an iron casser- ole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole, cook in a preheated oven for 45 minutes to an hour (pierce for tenderness) at Gas 3, 325F 170C. Chop up the anchovies, capers and the remaining garlic and simmer in a quarter-pint of the liquid from the rabbit for ten minutes then return it all to the casserole for a final amalgamation. Check seasoning and serve sprinkled with a good handful of chopped parsley. Some boiled new pota- toes or fresh noodles are a good accom- paniment to the dish.
Another simpler and quicker method with rabbit is: Rabbit dijonnaise
4 lbs rabbit sections 1 jar of strong dijon mustard (145 grams) V2 pint of double cream 1/4 pint olive oil Salt and pepper
Place the rabbit sections in an oven dish. earthenware preferably. Season with ground salt and pepper, then pour the olive oil over the joints, turning them over to coat thoroughly. Anoint the rabbit with the mustard using a brush for distribution all over. Roast in a pre-heated oven, Gas 6, 400F 205C for 45 minutes to an hour. Remove the rabbit to a warm platter. Place the oven dish over heat and pour in the cream. Let it come to bubbling point, stirring the while and scraping the juices and any little bits together. Taste for 'seasoning, then pour over the rabbit. Sprinkle with chopped parsley or corian- der, serve with plain boiled rice and a crisp green salad.
Apart from hot cross buns, Good Friday demands a fish pie in the evening to reward you for your last fast of the year. It should be large, juicy and brown on top.
Good Friday fish pie 1 lb smoked haddock
1 lb white haddock or cod 6 scallops 8 oz peeled prawns 4 teaspoons of anchovy essence 1 large spanish onion 11/2 pints of béchamel sauce (11/2 pints milk, 3 tablespoons flour) 2 oz butter Salt pepper and big bunch of chopped parsley 4 oz grated parmesan cheese
Put the haddock in a saucepan, cover with boiling water and simmer very gently for ten minutes, turn out _into the sink, cool, skin and flake into a suitable oven dish. Melt the butter in a saucepan and stew the sliced onion slowly until transpa- rent, add the flour to make a roux, then the warmed milk until you have a smooth béchamel sauce. Season and stir in the chopped parsley and anchovy essence. Slice the whites of the scallops in half horizontally and place them evenly over the haddock interspersed with their corals. , Scatter the prawns on top, then pour the sauce over them all, easing it into sides and crevices with a spatula. Sprinkle the freshly grated parmesan cheese over the sauce, dot with butter and bake in the oven for 20 to 30 minutes until heated through and brown on top, Gas 6 400F 205C. Serve a purée of potatoes on the side, better than on top.
Have yourselves a splendid Easter and roll some fast eggs.
Jennifer Paterson
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