Marinated rabbit cooked in a pot

MARINATED RABBIT COOKED IN A POT

Meat

Ingredients

1 rabbit of about 1.5 kg

4 dried onions chopped

6 cloves garlic

Salt, oregano, ground black pepper, ground cumin

2 bay leaves

I cup wine

200 ml olive oil

Mashed potatoes

Ingredients

1.5 kg potatoes

200 g. whipping cream 35% fat

Salt to taste

60 g. butter or margarine

Beets puree

4 beets bulbs

Salt to taste

3 tablespoons olive oil

3 tbsp boiling potato broth

1 tablespoon balsamic vinegar

3 cloves garlic

Instructions

Rabbit

Ask the butcher to cut the rabbit into 12 portions.

Wash them thoroughly and put them in a bowl.

Pour over the meat salt, pepper and cumin.

Clean the onions and garlic and chop them in a food processor.

Anoint the meat with oil. Add grated garlic and onions
mix all well.

Put in the meat the bay leaves and the wine.
Cover the bowl with plastic wrap and put it in the refrigerator overnight.

The next morning put the meat and its marinade in a nonstick pot with ceramic bottom.

Put the pot over very low heat.

Let the meat to release it fluids simmering for 5-6 minutes.

After this time increase the heat to medium.

Watch the meat and stir it every five minutes.

Let the meat simmer as long as it is necessary to soften well. (1.5 hour aproximately)

Check occasionally its broth so it won’t dry.

When you see that has softened completely, increase the heat to crisp it.

Do not leave the food unattended. Watch it constantly and remove the pieces of meat that are crisp.

Mashed potatoes

Peel the potatoes.

Rinse them and cut them into smaller pieces.

Put water in a pot and put it over high heat.

Once the water starts boiling, put some salt in it.

Pour the potatoes in the pot and let them cook.

Remove the potatoes from the pot and let them to cool.

Keep the potato broth because you will probably need some of it to make the puree.

Put the potatoes in food processor.

Pour into it the cream, the butter, some salt and a few tablespoons of boiling broth from the potatoes.

Beets puree

Pluck the leaves and the roots from the beets bulbs.

Rinse them thoroughly.

Put the bulbs side by side. They take the shape of a cylinder.

Measure the length of that cylinder.

Cut a piece of aluminum foil 30 cm longer than the length of the cylinder.

Put the bulbs in the middle of the foil one beside the other.

Fold the top piece of aluminum foil and cover the beets with it.

Bring the bottom piece of aluminum foil and cover the beets again.

This way you create a cylinder open in both ends.

Fold the foil on both ends and close completely the folder of the beets.

Put the cylinder which is covered with foil on the middle rack of the oven.

Just beneath the folder put a pan with water to prevent dehydration of the beets.

Bake at 200 degrees Celsius about one hour or longer.

Nail a knife in a bulb to see if it has softened.

If they are soft, remove them from the oven and let them to cool.

Press gently with your fingers the skin of the bulbs and it peels immediately.

Put in a food processor the olive oil, the water from the potatoes, the garlic, the  balsamic vinegar and smite all for a while.

Mince the beets. Put them in the food processor and smite again.

Assembling the dish

Put in the center of the dish mashed potatoes.

Over the puree put a few pieces of rabbit.

Fill a piping bag with potato puree, Make various shapes with the puree and decorate the dish.

Use the beets pure to decorate further the dish.

The meat flavor is very strong and thus fits well with the mashed potato that has a mild flavor.

                                                                                                                                                             

Puree of roasted beedts

PUREE OF ROASTED BEEDS

 This puree is a delicious and spicy appetizer

Ingredients

6 bulbs of beets about the same size

1 tablespoon balsamic vinegar, or a little more if needed

4 cloves garlic

Salt to taste

3 tablespoons olive oil

Some olives for the decoration

Instruction

Wash thoroughly the bulbs.

Cut both ends of the bulbs so as to make them flat.

Put the bulbs side by side. They form one cylinder.

Measure the length of that cylinder.

Cut a piece of aluminum foil 12 cm longer than the length of the cylinder of the bulbs.

Place the bulbs in the middle of the foil along its length.

Fold the one half of the aluminum foil and cover the bulbs.

Bring the other half of the foil and cover the bulbs from the other side.

An open tube is formed that has the bulbs inside.

Fold both ends and close the tube

Put this tube in the middle rack of the oven.

Directly below, in another rack, put a pan with water.

So the bulbs will be cooked and they will keep their moisture.

Bake at 200 degrees Celsius for one hour or more.

Peg a fork inside the bulbs. If this gets easily in them, they are ready. Otherwise bake them longer.

Remove them from the oven and let them cool.

Press them with your hands and their peel comes out easily.

Put in a blender the olive oil, the balsamic vinegar, the salt and the garlic and beat them.

Chop the bulbs and put them in the blender.

Knock them on low speed for a while.

Pour the beets puree in a serving bowl.

Garnish with olives or parsley.

Posted by Katy hat-Kotsovinos at 4:58 a.m.

Patties with meat

PATTIES WITH MEAT

Minced meat stuffing

Ingredients:

500 g. ground beef

3 large ground onions

5 cloves garlic

100 g. olive oil + oil to smear the sheets

3 large tomatoes ripe

Salt and pepper to taste

1 teaspoon ground coriander

1 teaspoon oregano

A pinch savory

6 cumin seeds

Ply

Sometimes I use ready sheet and sometimes I make my own.

When using ready-sheet buy 500 grams of crust sheet.

(In the stores with Greek products you will find the sheets of Kanakis Co which are very good)

Homemade sheet

Ingredients:

1/2 cup olive oil

125 g. margarine

1/2 cup Retsina or another white wine

60 g. sesame

600 g. about self- rising flour

2 teaspoons baking powder

Instructions

Minced meat stuffing

Peel the onions and the garlic.

Put in a pot 100 g. of olive oil and place it over medium heat.

Chop onions and garlic, pour them in the pot and stir.

Let them sauté until they become soft and tender.

Put into the pot the ground beef and stir.

Lower a little more the heat.

Let minced release its fluids and simmer in them.

As the minced boils lumps are formed.

Press them with a fork and break them.

Put into the pot salt, pepper, oregano, savory, coriander, and the seeds of cumin.

Rinse tomatoes and mince them in a food processor.

Pour them into the mince.

Let the meat to simmer until it absorbs almost all fluids.

Remove the pot from the heat and let it cool.

Patties with ready sheet

Pull the sheet from the casing.

The sheet is fold in the middle. Open it on the working surface.

Cut perpendicular to the length strips with width 12 cm each.

Cut the strips into pieces with dimensions 12CH14 cm each.

Because the sheet is thin, put two sheets the one above another to create a sturdy piece of leaf

Smear each piece of sheet with olive oil.

Take one of those sheet pieces and put in the middle of it 2 large tablespoons of minced meat stuffing.  

Place the meat in an oblong shape.

Fold the upper and lower sides of the sheet and blanket with them the meat.

Wrap the patty twice and make a cylinder.

Put the cylindrical patties into a greased and floured pan, adjacent to one another.

Continue in this way until you run out of minced meat.

It is necessary to put lots of the filling into each patty, to be delicious.

Smear lightly the upper surface with olive oil.

Scour the sesame seeds with water and you drain it

Sprinkle over the patties with sesame.

Put the pan on the bottom rack of the oven and bake at 175 degrees for 40-45 minutes.

A minute before removing them from the oven rub some hard cheese for pasta over them.

Homemade sheet

Put in a bowl the olive oil.

Rub with tomato grater the margarine into the oil.

Mix these two with a fork.

Add the resin wine and mix again.

Pour the flour into the bowl little by little, sprinkle the baking powder over it and knead.

Add flour until you achieve soft dough that does not stick to your hands.

Let the dough rest for half an hour or more.

Take a quarter of the dough and open it to a thin sheet.

Cut the sheet into oblong strips 12 cm in width.

Cut the strips into pieces with dimensions 12CH14 centimeters.

Patties with homemade sheet

Smear lightly with olive oil each piece of sheet.

Take one piece of sheet and put 2 large tablespoons of minced meat on it.  

Place the meat in the sheet in an oblong shape.

Fold the upper and lower sides of the sheet and cover the meat.

Wrap the patty twice into a cylindrical shape.

Continue this way until you run out of minced meat.

You should put lots of filling in order to be delicious.

Place the patties into greased and floured pan, adjacent to one another.

From here and then continue as described above.