Bunion Braised............

Because of the diverse conditions of humans, it happens that some acts are virtuous to some people, as appropriate and suitable to them, while the same acts are immoral for others, as inappropriate to them.
                                                                                         Thomas Aquinas

I know I've been suffering with my bunion and recently had it removed and more suffering but these beauties should be abbreviated to brunions really I think. Lovely braised onions ready to mix into a Beef Bourguignon with some smoked bacon and mushrooms.





Just popped this film on whilst resting my foot. Had recorded it the other night when it as on TV and it was alright. Just the ticket after reading a book on philosophy called The Last Superstition by Edward Feser. The book kind of mashes your brains if like me you are quite a simple person. But there's always time to improve your mind and dissolve the complexities of the nonsense of modern distraction. So that's why I needed to get some distraction and watched the film.

“Most of us have a skeleton in the cupboard. David Beckham takes his out in public.”

Still can't be too long on the old feet so here's one from the archive.

Rabbit with Mustard                                               
For 6 persons
2 Rabbits, skinned
600ml Chicken Stock
150ml White Wine
150ml Double Cream
3 tbsp  Mustard
1 tbsp Grain Mustard
1 tbsp Olive Oil
1 Carrot, peeled
1 Onion, peeled
2 Celery Stalks
½ tsp Nutmeg
2 tbsp Lemon Juice
2 tbsp Parsley, chopped

Heat the oven to 200°
Cut the rabbits into legs and shoulders, trim saddles, remove belly, cut the saddles in half.
Chop carcass and put in pan with belly pieces, chicken stock and white wine. Boil up to reduce by half.
Mix mustard with some salt and pepper and the olive oil. Smear this over the rabbit pieces
Finely dice the vegetables. Place on the bottom of a casserole, lay rabbit pieces on top, sprinkle with nutmeg then cook for 20 minutes after placing in the oven.
Check the rabbit pieces and turn them over, strain stock into the casserole. Place back into the oven for 20 minutes.
Remove the rabbit pieces from the oven, put into a clean pan and keep warm.
Add cream to the stock left in casserole and bring to the boil. 
Strain into the clean pan with the rabbit, add grain mustard and lemon juice, bring back to boil.

Taste and add seasoning and serve.


Perhaps I should have done a salmon recipe to tie in with the film but hey ho rabbit's in season now!

More recipes at cookingpete.com