Fried rabbit

FRIED RABBIT

Ingredients

1 rabbit 1.5-2 kg

Salt and pepper to taste

1/2 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon black pepper grains

1 tablespoon coriander grains

2 allspice berries

The juice of 2 large lemons

1 cup oil for frying

100 ml white wine

1 cup boiling water

Lemon tree leaves for fragrance

Instructions

Cut the rabbit in 13 pieces.

4 pieces from the legs, 8 pieces from the body and 1 piece the head of the animal.

Wash the rabbit to make the blood that is smeared on the meat pieces to leave them.

Remove the fat you see accumulated in different parts of the body.

Toss the lung of the animal.

Add salt, pepper and lemon juice to the meat and stir.

Leave the pieces of the meat 15 min in the lemon juice to get flavor.

Lightly flour each piece of meat. Shake it gently to drop the excessive flour.

Place a large and deep pan over high heat.

Pour in the oil and wait to warm up.

Put in the pan floured rabbit pieces adjacent to one another.

Let the meat cook from one side and then turn it to the other side.

The meat takes a golden brown color around.

Once the meat is browned, reduce the heat to medium.

Constantly watch the meat and stir to prevent sticking.

Pour the wine in the pan.

Let the meat simmer.

Keep watching the meet pieces and when they are cooked from one side turn them to the other.

You are trying to cook the meat evenly on all sides.

Put in the pan the cumin, the ground coriander, the grains of coriander and black pepper.

Pour the water in the pan and let the meat boil.

Stir frequently.

When the water is absorbed you should be cautious because the meat catches easily.

You should stand constantly over the pan to watch and turn the meat if necessary.

When the rabbit is soft and tender take it off with a big fork.

 Put the rabbit in a colander to drain the excessive oil.

Cut some leaves from a lemon tree.

Thoroughly wash the lemon tree leaves and wipe them with paper towel.

Streak a platter with lemon leaves and put the rabbit over them.

Among the pieces put a few lemon leaves.

Cover the dish with foil and over the foil put a fluffy towel to keep warm the meat. 

The rabbit is served with fries and salad.

                                                                                                                                                             

Rabbit or hare or beef stew

STEW (STIFADO in Greek)

6 servings

The proper meat for stew is the hare, or the rabbit, or the veal

Ingredients

1200 grams of veal, or a rabbit about 1300 grams, or a hare

2kg large dry onions, or small onions specifically for stew

180 grams of wine

60 grams of vinegar

180 grams of olive oil

1 tablespoon of coriander grains and a teaspoon of grounded coriander

1/2 teaspoon ground cumin

1 piece of fresh rosemary, or 1 teaspoon dry rosemary leaves

Oregano, a little savory

Pepper and salt to taste

1 bay leaf

1 small piece of red hot chili pepper in the size of a lentil

Instructions

If you are going to make beef stew, cut the meat in small pieces in the size of a walnut.

If you are going to make rabbit or hare stew, cut each animal in small portions.

Put salt, pepper, oregano, savory over the pieces of meat and smear them well with oil.

Put the pieces of the meat in a bowl and pour 120 grams wine and 40 grams vinegar.

Prepare the meat overnight and leave it in the freezer all night long to marinate.

The next morning put the meat with its marinade in a pot.

Add the remaining wine and vinegar. Add the remaining spices.

Peel the onions, rinse them

Cut the big onions into 6 pieces each.

If you are going to use small onions, leave them whole.

 Put the onions into the pot and stir.

Pour over the onions the remaining olive oil.

Cover the pot and place it over very low heat.

 If the maximum of cooker is 6 turn the indication in 2.

The meat and onions produce slowly their liquids and start to boil in them.

Oversee the food and stir it occasionally. 

Let the food to boil slowly for an hour.

Then turn the cooker indication in to 3.

Watch the food and stir occasionally.

Once the meat is tender and its liquid reduced, turn off the heat.

The stew is very easy to prepare because you put all the ingredients together right from the beginning.

Take care that you cook it in low heat and for the time it takes for the meat to become soft and tender.

                                                                                                                                                 

Fried eggs with tomatoes

FRIED EGGS WITH TOMATOES

Ingredients

600 g. ripe tomatoes

4 large eggs

80 g. olive oil

Salt to taste

Instructions

Wash the tomatoes and cut them into thin slices as for salad.

Use a nonstick pan 26 cm in diameter.

Pour the oil into the pan and place it over high heat.

Put the tomatoes in the pan.

Let them fried over high heat for a few minutes.

Turn them over and cook the for a few minutes.

Put salt and stir again.

Let the tomatoes cook until they are completely softened.

Reduce the heat.

Make four potholes in the tomato.

Put an egg in every hole.

Cover the pan with a lid and leave it for a few minutes on the fire.

If you want the eggs soft-boiled, then cook them only three or four minutes.

If you want the eggs tight, then cook them 6 or 7 minutes.

Remove the pan from the heat and serve.

Dried broad beans and tomato soup

DRIED BROAD BEANS AND TOMATO SOUP

Ingredients

400 g. dried broad beans, split in half and skinned

3 large dry onions

500 g. ripe tomatoes

150 g. olive oil,

5 cloves garlic peeled

A small piece of red hot chili peppers as a lentil in the size

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1 teaspoon oregano

60 g. Carolina rice

Salt and pepper to taste

Instructions

Put in a pot the beans and rinse them with water.

Toss this water and put clean.

Pour water over the beans until it covers them and reaches 5 cm above them.

Place the pot over high heat.

Let the beans cook for a few minutes over high heat, then lower the heat to medium.

Cover the pot and let the beans boil for 20 minutes.

Cut the onions into slices and garlic in halves and put them into the pot..

Boil the beans another 20 minutes.

Most of the broad beans are boiled in this time.

Add salt, oil, the coriander, the pepper, the cumin and the oregano.

Cut the tomatoes in pieces and mince them in a food processor.

Pour the tomato puree into the pot.

Put the rice in a colander and rinse it under the tap.

Put the rice in the pot with the beans.

Stir from time to time.

Let the beans and the tomato to boil until everything is cooked.  

Serve in deep soupdishes.

This dish is a thick red soup with broad beans.