Rabbit Las Galletas
Ingredients [for two people]:
1 Rabbit, skinned and chopped
3 Cloves of garlic
175ml Chicken stock
The rabbit came as a whole one from the butchers [chopped and its head offered to us – but refused!].
Brown the pieces all over and divide into three separate portions. Store two for e.g. Curry or Tagine. Our rabbit was much too big for just one meal but a smaller rabbit may be enough just for two large portions. Having cooked it, prior to storing it we took it off the bone.
Fry onion until softened, add garlic and mushrooms. Deglaze pan with white wine.
Add stock. Add rabbit. Cook on low heat with lid for 20minutes or more. Season to taste
Serve with canary potatoes and wilted spinach/local greens.
Squid With Beans and Ham
100g Serrano Ham [lardons]
250g Broad Beans – preferably fresh but if not available canned/jar will work
2 Cloves garlic
150g Stock [Fish if available]
Ground Black Pepper
Clean squid removing heads, quills and sacs. Keep tentacles.
Fry the ham and garlic for 5 minutes.
Add all other ingredients and simmer for 20 minutes.
Season with pepper. It is unlikely you will need salt due to the stock and the ham.