Main Meals Recipes

Grandma’s Rabbit Curry

Hi, hope you are enjoying grandma’s and Auntie’s recipes. Here is another one that I found, she used to make this for us when we were little, and it tasted great, I cooked it for my children and now they cook it for there, so here goes.

Ingredients

1 Rabbit

4 rashes of bacon

1 Tablespoon of curry power (add a bit more if you like it hot)

1 Teaspoon of curry paste

1 large onion

1 sour apple

1 and half ounces of butter

a little flour (helps thicken the sauce)

1 pint of stock

Now lets start the mixing and the cooking, Mix together the curry power and the paste (you can do this by putting them into a cup) then add them to the stock (pour a little of the stock into the cup to get all the curry out) and give it a stir to make sure that the curry in mixed, now cut the rabbit into small pieces, then cut the rashes of bacon into pieces, add to the saucepan with the stock, take the onion and the apple and cut into small pieces, now add this to the saucepan with the butter and flour and give it a good stir so that it is all mixed in. Place the saucepan on a low heat and cook for about 1 hour, stirring occasionally, (you will know when it is done because the meat will come off the bones and the sauce will thicken) if you think the sauce is too thick just add a little more water. When it is done pour off the fat and serve with rice.

You can substitute the rabbit with chicken, beef or lamb, whatever takes your fancy. If you wish you could always add some potatoes, I do.

I hope you enjoy this meal, and also add your own recipes to this blog to share with others

Flo

Our first Main Meal recipe is from Ireland in the mid 1800’s, but still tastes wonderful today…

Irish Stew!

Ingredients needed: (Natural or Organic ingredients are preferred, yes even the Mutton.)

1 1/2 pounds of either the Loin or the Neck of Mutton (Lamb)

2 pounds of Potatoes

2 Large Onions

Fresh Carrots, Turnips, Parsnips, Swede (our vegetables)

Some salt, pepper and water

An 8 pint saucepan (U.K.) / 3/4 to 1 gallon kettle (U.S.)

Serves 6 – 8

How Granny made it:

She always trimmed off some of the fat, but not all. (Granny always said some fat is good for you and we need it!) Then cut it into chops of a moderate thickness.

Pare and halve the potatoes, then cut the onion into thick slices. Slice or cube all other vegetables. Back then, the only vegetable available most of the time were carrots, so the others made this meal a really special occasion!

Place a layer of potatoes at the bottom of a saucepan. Then a layer of mutton and onions. Season this with a little salt and pepper. Also, I add a bay leaf to each layer. Proceed in this fashion until the saucepan is 3/4 full. Then fill up the saucepan with a layer of vegetables.

Now, you pour in the water slowly, until the vegetable are covered. Turn the heat on medium low, and let it stew very gently. Make sure the lid is tightly on the saucepan the whole time. Occasionally shake it (swirl it around with the lid still on) to keep it from burning. I actually remove the lid and gently stir, but Granny said to leave it on and swirl.

After about an hour, take off the lid, get yourself a piece of meat (cooks privilege), taste to make sure it is softening and is moist. Remove any scum that has accumulated on the surface. During the 2nd hour of cooking, remove the scum when visible.

This should take about 2 hours in total to cook till done. Once cooked, remove scum again (if any is on the surface), then pour into a tureen. Serve up your freshly cooked Irish Stew and enjoy!

P.S. A little note to keep in mind, these recipes that I post were all formulated at or near sea-level. If you live in a mountainous or high altitude area, you’ll need to adjust the cooking times to suit your elevation.

P.P.S. This recipe can be cooked in a slow cooker, such as a crock pot.