Bonsoir, Mes Amis!
Bienvenue à une nouvelle
journée trépidante avec nous ici en France
This week has been filled with lots of work outside, lifting huge
old lumps of stone, digging holes, plus cleaning and clearing junk in the
cellar. Most importantly I’ve been
getting the chance to get stuck into lots of cooking, and kitchen fun-times.
I’ve had a go at anything foodie that’s come my way, and I’ve
learnt so much about cookery on my travels – the journey from single guy eating
pre-made box meals to making my own meals and having cooking fun with the
wonderful Winnie has been so cool. Today
I want to share with you my first attempt at butchery.
Whilst shopping for new and exciting local ingredients an
incredible idea popped into my head:
“...POP - French & Versatile!...”
Yes! French and Versatile; I would pick a cheap seasonal meat
(fresh from the hunt) and combine it into one of my tried and tested versatile cooking recipes…One thing I
had to change was herb/spice choices and a different local wine, since we are
in the Languedoc-Roussillon region. On
requesting a local deal on meat at the local supermarket charcuterie, I was
given a challenge/new option: Rabbit. It
had been skinned, and I would need to butcher it myself.
“…Challenge: Butcher My Own Rabbit & Cook It…”
So, With a Rabbit and a bottle (or two) of Languedoc “La Clappe” in
our groceries, I headed to the chateau’s herb garden to pick some fresh home
grown yummies to complement our ex-bouncing, carrot munching fluff-ball…I went
for some bay leaves (aka Laurier in France) and a sprinkling of seasoning and
paprika.
 |
| Nimbus & Gucci - The Ones that got away... |
