Even though I am not a loyal KFC customer, I know lots of people who are (Obviously not close friends of mine). When I stumbled upon an Italian food site claiming to have “acquired” the famous KFC recipe (tongue in cheek off course from the Italians) and disclosed it all on their page, I was interested. I am often asked how to cook rabbit as I have AMPLE supplies in my freezer, my standard answer always is that you can cook it in any way you cook chicken. Having made the connection between chicken and rabbit and having the secret recipe at hand, I was determined to try some KFR (Kentucky Fried Rabbit) or DFR (Dunedin Fried Rabbit) in my mission to eat every one of these NZ PESTS!!!
It was my turn to cook Saturday lunch and I thought I may as well try my new adventurous recipe on Mrs BYF. Weighing out the ingredients to the closest gram and carefully following the intricate steps of the recipe, I had some food on the plates about two hours later and to my BIG SURPRISE it was very good (Some of my regular KFC munchers even seriously commented it to be better than the famous KFC!!!) Watch out Colonel here comes New Zealand!!
With temperatures rising and with possible water shortages looming we have to waste less food. What is viewed as food in today’s supermarket shopping culture is a good question. If you have your own garden and you don’t use insecticides, secondary harvests like beetroot and carrot tops, pumpkin and radish leaves and nettles are nutritious and delicious, doubling the harvest of greens in small veggie patches. The main harvest in my garden at present is broad beans and throwing away the lovely young fresh pods has rankled with Mrs BYF for ever.
What we did today was to remove the beans from the pods and save them for later. The pods were rinsed, cleaned and sliced sliced in about 3 mm thick pieces, much as one would slice green beans, to be used in a stew. The stew was so delicious that I had to share the recipe with you.
Broad Bean Pods Stew
500 g any meat, cubed or on the bone. Because I had to make room in my cages I butchered some birds and I used:
2 quails, wings, neck and the backbone of a chicken. I also added all the livers.
1 onion diced
1 clove garlic chopped
1 tablespoon tomato puree
1 1/2 cups of white wine
5 cups sliced broad bean husks
1/2 cup stock, more if needed
6 tablespoon olive oil
pinch of chili flakes or one small chili
sage, about 1/2 cup sliced
Large pan or dutch oven with a tight fitting lid that will take all the ingredients.
Soften the onion in the olive oil over low heat, do not let it change colour. Add the garlic and meat and lightly brown over medium heat. Turn the heat up and when bubbling add the wine, leaving it to boil the alcohol away.
Add the sage, chili and puree and turn the ingredients over in the pan until well covered. Add the husks and a few tablespoons of stock. Cover the pot tightly and leave to cook over slow heat. Check in 20 minutes for moisture and add salt and pepper. Cook for about 60 minutes or until the meat is tender, adding stock only if necessary. The dish should not be soupy.
Serve with polenta or rice to soak up all the lovely sauce, or enjoy with crusty home made bread and a glass of home made red wine.
Breakfast cannot be more enjoyable than with fresh home grown free range eggs and organic spinach out of the garden. I am lucky enough to have a combination of quail and chicken eggs for breakfast.
Wash two large bunches of spinach (beetroot or radish tops work equally well). Do not add water, the water clinging to the leaves from the washing will be enough. After a while press as much water out of the spinach as you can and put aside. Add one tablespoon of extra virgin olive oil and one tablespoon of butter to a pan. Also add three large cloves of garlic and one small chili finely chopped, simmer for about two minutes on low heat. Add the spinach to the pan and season with salt and pepper to taste. Now break in as many eggs as required and cook until eggs are done to your liking. You can cover the pan for a while when cooking if you want the eggs hard. Sprinkle with grated parmigiano, black pepper, add a dash of olive oil and serve with home made bread.
Coratella is the Italian name for all the organs in the thoracic (chest cavity) and the dish includes the heart, lungs, liver, spleen and kidneys of either a young lamb, chicken or rabbit. We were fortunate to obtain a suckling Boerbok lamb from a farmer close to Dunedin and I went to the farm and slaughtered it myself, hence had access to all the organs normally discarded and seldom eaten in New Zealand. Coratella is also the name of the resulting dish.
Clean the organs making sure that all the blood is washed off, then cut it into cubes about 2 cm square. Dice two onions and two cloves of garlic and fry in some butter and olive oil until well soft. Ad all the organs, except the liver, and fry well over medium to high heat. While frying, ad a chopped red chili, two bay leaves, salt and pepper. When the meat is almost done ad the liver and turn the heat to high. Ad a handful of chopped parsley and fry for three to four minutes until livers are done, but still pink on the inside. Ad one glass of dry white wine and let it evaporate. Serve immediately with polenta.
Fried eggs for breakfast. The unique thing was not the bit of chili and butter in the pan but that the eggs were from top to bottom: bought brown hens egg , pure white egg, laid by my Ancona hen, egg laid by my guinea fowl hen and a pretty speckled egg laid by my quail hen. In the pan the pale yellow is the bought egg and the middle egg beside it is the guinea fowl egg. The latter took a bit longer to cook than the others. Very tasty treat. Yolk color is more often than not an indication of quality of the feed consumed and the general well being of the bird.