your a great cook Stix you would make any wife proud of you
them poached eggs are my third attempt, one of the good things about being in lock down is learning new tricks
Ecobogan wrote:
Ok it's awake and moving and looking at me like I've got 4 heads.
Here goes
One well hung Hare salt and pepper, to season
2 tbs olive oil
2 onion, diced
50g butter
2 cup (500ml) liquid beef stock
2 tbs dijon mustard
2 tbs Worcestershire sauce
2 tsp sweet paprika
1 tsp dried thyme
4 tbs tomato paste
500 g mushrooms, whole (or more depending size of your cooker and Hare)
1 cup sour cream
1). One clean Hare delivered to kitchen
2). Cut the hare into about 6 pieces. It isn’t very different from cutting up a chicken. SEASON well
3). Heat 1 tbs of the olive oil in a frying pan over high heat. Add one or two pieces to pan, sear for 30 seconds each side. Don't let it stew you bastards. Transfer seared pieces to slow cooker and sear the rest with the remaining olive oil
4).Add the butter to the frying pan and allow to melt. Cook the onion for 2-3 minutes (al dente). Add to the slow cooker.
5). In a bowl, mix together the beef stock liquid, dijon mustard, Worcestershire sauce, sweet paprika, dried thyme and tomato paste. Pour into the slow cooker and stir.
6). Cook for 8 hours on low or 5 hours on high.
7). At Half time add the mushrooms.
8).With 30 minutes remaining, stir through the sour cream
Serve Fettuccine with extra little dollop of sour cream, flat leaf parsley, cracked pepper and a glass of Shiraz
AussieCapitalist wrote:I had a servo pork riblet. Those things kick like a 50BMG.