Today I come again with two prizes under his arm. For those who have a blog the best reward is no doubt know that the other side are people who read what we write, which come from time to time to see what we have published, ultimately, who enjoy our recipes. But when recognition comes from fellow bloggers as well, the satisfaction is even greater still, because they know better than anyone else the effort, dedication and love that is behind each entry because it is also his daily bread. So these awards are worth their weight in gold, especially for the affection with which they are delivered, this is probably the most important. So it is a pleasure to collect the Award sweetest blog has given me another Maleka and Stylish Blogger Award this time Calohe hands.
A Maleka and I presented it in the previous post but if there is still some clueless out there I put the link back to your blog because find it delicious things. Today we made a loaf of people rich, rich. To visit only have to click here . Maleka Thanks for thinking of me again, heart.
A Calohe probably already know most of it is a veteran and because the page is a gem, a delight. The truth is that this award fills me doubly pleased that his was one of the blogs that I still regularly before starting to write my own. It was and remains one of my favorites. So see now that it is she who remembers me great satisfaction. Thanks Calohe not know the illusion that I have done. And do not miss things so delicious that you can follow it prepares here. Today we propose a pie Mondoñedo style, delicious.
A Calohe probably already know most of it is a veteran and because the page is a gem, a delight. The truth is that this award fills me doubly pleased that his was one of the blogs that I still regularly before starting to write my own. It was and remains one of my favorites. So see now that it is she who remembers me great satisfaction. Thanks Calohe not know the illusion that I have done. And do not miss things so delicious that you can follow it prepares here. Today we propose a pie Mondoñedo style, delicious.
I going to forgive you again not to give the prizes back to me concecido any particular blog because I think all you deserve.
And now, on to the recipe. Today I bring you another recipe from my beloved Tessa Kiros. I guess at this point, with all that I have talked about it, there should be no one who does not know but if there's still some clueless who do not know who can take a look here .
I do not know if I passed once you have bought a cookbook that had a pint impressive, and when you come home so excited and finally you sit down to leaf through it easy, you discover that the recipes are not what I expected. Let the book in question happens to be a fiasco. To me at least it happened to me. What I had not happened until now was never the reverse. So buy a book that you think is right and when you come home and find that carefully ojeas is even better. Yes, that's what happened to me books by Tessa Kiros. As if by magic, every time I open them I discover new recipes wonderful had happened the previous time unnoticed. Never cease to amaze even though I have browsed and all a thousand times. I love them.
I do not know if I passed once you have bought a cookbook that had a pint impressive, and when you come home so excited and finally you sit down to leaf through it easy, you discover that the recipes are not what I expected. Let the book in question happens to be a fiasco. To me at least it happened to me. What I had not happened until now was never the reverse. So buy a book that you think is right and when you come home and find that carefully ojeas is even better. Yes, that's what happened to me books by Tessa Kiros. As if by magic, every time I open them I discover new recipes wonderful had happened the previous time unnoticed. Never cease to amaze even though I have browsed and all a thousand times. I love them.
This is one of those recipes that from the beginning caught my attention and the result is that the truth is very rich. For those who do not like the rabbit will tell you that by Tessa Kiros itself also can be prepared with skinless chicken cut into pieces and so I encourage you. Which version do you prefer? INGREDIENTS
1 rabbit cut into pieces not too large, 500 ml. red wine, 1 onion, peeled and finite, 4 cloves garlic, peeled and rolled, 3 fresh bay leaves, 6-10 peppercorns, 4 tablespoons olive oil, vegetable broth or water, 2 tablespoons sugar, 60-100 ml white wine vinegar, 2 tablespoons currants 2 tablespoons pine nuts and
Put the rabbit in a bowl. In a saucepan put the wine, onion, garlic, bay leaves, some peppercorns and bring the fire to warm up but without boiling. When I retire, let stand 5 minutes and pour the liquid from the marinade over the rabbit pieces. Cover with plastic wrap and let rest in refrigerator for an hour and a half, minimum. After that time
heat the oil in a large saucepan. We took drain well, the rabbit from the marinade. Then we put the fire to brown evenly. When ready, add the liquid marinade with vegetables and spices. Season and leave to heat until slightly reduced and the alcohol evaporates. Occasionally move the rabbit to prevent us sticking. Then add some hot broth or water failing. We lower the heat and cook slowly for an hour and a half or until the rabbit is very tender and has formed a thick sauce in the pan. If during the cooking we need more liquid can be added. Remove the rabbit comes in handy from time to time to ensure that we hold.
THAT FOLLOW dissolve the sugar and vinegar in a small pan letting it boil for a couple of minutes, then remove from heat. Then incorporate the raisins and pine nuts in the sauce and pour sauce over rabbit and what we cooked. We leave it to a boil all together for a couple of minutes to blend the savor and serve.
Although vinegar sauce has not at all strong. On the contrary, if you use the minimum amount that you indicated in the recipe is very, very soft. For my taste it is necessary to add more quantity to give a little more kick to the sauce but that depends on your tastes. If you want you can use a Sherry vinegar is more powerful and with the same amount shall obtain a pronounced shade. It is a matter of taste but anyway, I hope you enjoy it. A kiss and pass good weekend.
heat the oil in a large saucepan. We took drain well, the rabbit from the marinade. Then we put the fire to brown evenly. When ready, add the liquid marinade with vegetables and spices. Season and leave to heat until slightly reduced and the alcohol evaporates. Occasionally move the rabbit to prevent us sticking. Then add some hot broth or water failing. We lower the heat and cook slowly for an hour and a half or until the rabbit is very tender and has formed a thick sauce in the pan. If during the cooking we need more liquid can be added. Remove the rabbit comes in handy from time to time to ensure that we hold.
THAT FOLLOW dissolve the sugar and vinegar in a small pan letting it boil for a couple of minutes, then remove from heat. Then incorporate the raisins and pine nuts in the sauce and pour sauce over rabbit and what we cooked. We leave it to a boil all together for a couple of minutes to blend the savor and serve.
Although vinegar sauce has not at all strong. On the contrary, if you use the minimum amount that you indicated in the recipe is very, very soft. For my taste it is necessary to add more quantity to give a little more kick to the sauce but that depends on your tastes. If you want you can use a Sherry vinegar is more powerful and with the same amount shall obtain a pronounced shade. It is a matter of taste but anyway, I hope you enjoy it. A kiss and pass good weekend.
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