Tag Archives: cider

Chicken Calvados

We were having people over and wanted to make a hearty nommy dish, given the cold Spring it is. We threw some butter in a pan and seared seasoned chicken breast until browned, but not cooked inside. We placed them in to a casserole dish.

Seared chicken

Then in the butter left of the pan we glazed and softened shallots (use as much as you want, we used 450grams), but we were feeding 10 people.

Sweat the shallots until glassy

Add shallots on top of chicken in casserole dish.

Stock

Then in a pan heat 6 tablespoons of calvados, set alight and pour over chicken and shallots.

Calvados

flaming calvados

Pour 2 litres of chicken stock and 500mL of cider into the casserole dish and heat in oven for 40 minutes at 180 degrees Celsius.

Stir

Cider

In a separate dish cut 8 cooking apples in to edible chunks and leave them in water until needed. With a small amount of oil in the pan heat the apple chunks and toss them in oil. Then remove the casserole dish and add the apples stirring them in.  Return to the oven until the apples have softened. 

Apples tossed in oil

Ready for the oven

Serve with bread and a green salad. Nom

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Rabbit Stew

Rabbit? I know right? Who cooks rabbit? A good friend of ours was down the country hunting and was flying to Paris on their return to Dublin and offered up the wildlife. Being excited foodies and the opportunity to get a different meat I said YES!

Little did I know it would arrive whole. Thank god it was already gutted, but the experience of skinning and jointing a fluffy cute but reasonably large animal was an experience in itself. And while I’m never quite sure about the act of hunting myself – there was something about being responsible for the animal, for your meal from start to finish that was quite satisfying.

Following the jointing we used a very good farmer’s market recipe for rabbit stew. The stew uses cider and is light and a little acidic rather than a creamy gravy meaty stew.

Saute bacon in olive oil in a nice big casserole dish, until crispy. Remove the bacon and pop into a dish to be kept for later, keep all the bacon-flavoured oil and juices in the pot. Pop the rabbit joints in and turn them as each side crisps. Remove the rabbit joints too. Now cook carrots, shallots, garlic and a tablespoon or two of honey until they are all caramelised. Season veg with salt and pepper and add a couple sprigs of thyme and a bay leaf.

Pop the bacon and rabbit joints in with the veg, stir around and add a pint of cider to the dish. Pop it into the oven for two hours at 120 degrees celcius, with a lid on, checking occasionally so it doesn’t go dry.

Because I was feeding 5 people,  one rabbit doesn’t go too far. So I threw a load of sausages in the oven, cooked on all sides and popped them into the stew as well. Boys get grumpy in our house when there isn’t enough meat to go around.

Serve it with mash. Nom nom nom.

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