Ask the butcher to cut the rabbit for you and especially ask him to remove the head...
So you won't have a odd feeling of cooking "a cat"....
Rabbit meat has lots of tiny bones but it is very tender and low-fat. It is a good alternative to the "mighty" chicken that every diet-follower uses a lot.....
INGREDIENTS:
Servings: 4
800g - 1kg rabbit
1/2 orange
1 dozen of black olives
4 dried tomatoes
2 fresh rosemary sprigs
5-6 fresh sage leaves
1 bay leave
black pepper
chilli (optional)
salt
EVO oil
1. Wash the rabbit and, if it's not cut yet, cut it in equal pieces.
2. Wash the herbs and cut sun-dried tomatoes into 0.5cm stripes.
3. Peel some orange skin with the veg peeler, you will need just the orange part of it, so don't peel with the white part of the skin - it's quite bitter.
4. Cut the orange peel into very thin stripes.
5. Salt the rabbit pieces and put them into a glass / ceramic roasting mould. You may also add some black pepper and / or chilli to your liking.
6. Add the herbs: sage, rosemary, bay leave. Cut the bay leave into 3-4 parts but leave the other herbs as they are.
7. Add tomatoes stripes and orange peel stripes.
8. Add whole olives and mix everything well.
9. Squeeze orange juice from a half of the orange over the ingredients.
10. Pour 4-6 tbs of olive oil over the meat.
11. Cook in a preheated oven for 30 minutes at 220C.
12. Turn the meat pieces over and cover the pan with an aluminum foil, cook for 30 minutes more at the same heat.
Note: This way the meat will remain juicy.
13. Serve with some sauce and some olives and tomatoes.
ENJOY !!!
Custard is a typical cream that can find different uses in the pastry making or dessert serving.
INGREDIENTS:
3 egg yolks
100g sugar (5 tbs)
30g flour (3tbs)
300ml milk (1.5glass)
orange peel
Note: Usually they use a vanilla bean and lemon peel for Custard. So if you want you may use lemon peel instead of orange. And add the Vanilla bean seeds or just some Vanilla extract...
1. Peel
the orange part of the orange skin with the use of a vegetable peeler.
2. Heat
the milk with the orange peel, but don't bring it to boiling. Use a
thick bottom sauce pan for that. Keep the milk with the peel for 10
minutes to flavour it.
3. Whisk egg yolks with the sugar to a white foam with an electric mixer. You may do that with a hand whisk but then you need too much time and muscle work...
4. Sift the flour and mix it in with a hand whisk.
5. Add half a glass of milk and mix well.
6. Take the orange peel out of milk.
7. In the same sauce pan with the milk, whisk in the egg mix.
8. Over a medium heat, whisking vigorously, bring the milk and egg mix to boiling. It will thicken. Here we go: our custard is ready.
9. Transfer the custard to a bowl and cover it with plastic film making sure you stick the film to the custard surface. It will prevent it from the forming of the lumps ... Wait till the custard is cold to use it.
You need just chicken thighs and an orange for this dish, some herbs and oil.... and some good will as always! Very easy to prepare, a bit more to wait, satisfaction guaranteed!!
Even the beginners can prepare it!!!
INGREDIENTS:
Servings: 4
4 chicken thighs
1 orange
2 rosemary sprigs
various herbs to taste
salt
EVO oil
1. Clean the thighs from the skin and wash it.
2. Peel the orange with a vegetable peeler, just the orange part of the zest.
3. Salt the thighs and put them in a pan in which you are going to cook it.
4. Sprinkle with some dry herbs that you like and put some zest and rosemary under the thighs and some more zest on top the thighs.
5. Squeeze the orange juice and pour it on the thighs.
6. Pour some EVO oil over .
7. Cover the pan with an aluminum foil and cook it in the oven at 250C for 30 minutes.
8. Take the pan out of the oven and pour some juice from the pan over the thighs.
9. Cover with the foil and cook for 20 minutes more.
10. Then turn the thighs over and take the foil away.
11. Brown the thighs for about 10 minutes.
12. Turn them again and brown the other side for 10 minutes.
13. Take the thighs out and put them on a dish.
14. Pour the orange sauce to a sauce pan and while it start boiling, dilute 1/2 teaspoon of flour in 25-30 ml of water and pour it to the boiling sauce.
Mix well and wait till it gets dense.
15. Serve the sauce in a separate plate.
I served the chicken thighs with a Grapefruit and Radish Salad, the recipe of the salad is HERE.
ENJOY!!!!
A piece of advice: How to make clean slices of any citrus with no membrane?
You may use the segments for fruit or vegetable salad, for cakes, decorations or marmalade... Use your imagination!!!
Here I used a grapefruit and a red orange...
1. Wash the fruit.
2. You may peel the fruit with a vegetable peeler, you will have a thin peel of the skin without it's white part. You may slice it and use for decoration, add to sauces or custard.
3. Cut about 1cm of the peel in the the upper part, next to the stalk.
4. Cut same at the bottom.
5. Using a sharp knife start cutting the peel with it's white part.
6. Make neat cut right next to the membranes, repeat with all the segments.
7. Using a small sifter squeeze with a fork the remaining membranes, you will have a lot of juice that is possible to use for sauce or seasoning.
Amber colour and wonderful flavour.... Orange Marmalade is a fragrant filling for various cakes and transform even a plane one into a fine pastry masterpiece....
But Orange Marmalade is also nice by itself on a slice of toasted bread for breakfast.... and what about an ice-cream scoop with some orange marmalade?
INGREDIENTS:
4 oranges
1.5 glass of sugar
2 tbs rum
I used the red oranges, but you may use the pale ones as well.
1.Wash the oranges with some soda as we need to use the zest as well.
2. Peel the skin of 1.5 oranges, just the part of orange colour. You may do that with the vegetable peeler that takes away just the upper layer of the skin.
3. Slice the orange peel into really thin stripes.
4. Peel the oranges with the knife to get rid of the outer membrane.
5. Cut the orange segments out of the membranes, it's quite a toilsome task but think of the result and you'll be fine!!!
6. Keep the membranes aside and squeeze them through a sifter.
7. Add 1 glass of sugar to the juice that you squeezed and melt it over medium heat.
8. Add the orange peel stripes and cook them for 5 minutes. Switch off the heat and put the pan aside for 10 more minutes.
9. Add orange segments and 0.5 glass of sugar to the syrup and cook it for 40 minutes at a medium heat.
10. From time to time take away the foam that will appear and stir the marmalade.
11. At the very end add 2 tablespoons of rum and switch off the heat.
12. As you haven't prepared a big quantity of the marmalade so you may refrigerate it for some days, don't worry it won't last long.... It is absolutely perfect for breakfast!
1/2 orange
6. Add the herbs: sage, rosemary, bay leave. Cut the bay leave into 3-4 parts but leave the other herbs as they are. 
