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Sam Gamgee’s Foraged Herb & Rabbit Stew

Sam Gamgee’s Foraged Herb & Rabbit Stew

Sam Gamgee’s Foraged Herb & Rabbit Stew

 

1 rabbit (2-2.5 lb) or equivalent weight skinless bone-in chicken thighs

3 bay leaves

5 sprigs thyme, woody stems removed, minced finely

25-30 sage leaves

1-2 small turnips

2 carrots

1-2 red potatoes

1/2 tsp freshly ground black pepper

3 T.  cooking oil

1 portion finely crumbled lembas, or 3 T.  flour

About 4 cups chicken broth

salt, to taste

 

Remove the giblets from the rabbit and mince very finely, then set aside. Cut up the rabbit with a sharp knife (more detailed instruction here). Remove the forelegs, which are not attached to the body by bone. Remove the hindlegs at the pelvis joint by first snapping the ball-and-socket joint backwards. Chop along the spine to separate the two halves of the rib cage, then chop each side into thirds. Peel the carrots and slice into half-inch rounds. Peel the potatoes and turnips and chop into half-inch chunks.  In a dutch oven, heat the cooking oil over medium-high heat. Working 3-4 pieces at a time, brown both sides of each rabbit piece and set aside. Brown the carrot, turnip and potato in the remaining oil. Don’t stir too much – you want to form a golden crust. Bring the heat down to medium, then sprinkle the flour over the vegetables. Toss well to mix the flour and residual oil together. Cook for 1-2 minutes, or until the flour turns a dark blonde color. Pour in 1 cup of the chicken broth, and scrape the bottom of the pan to loosen the flavorful brown fond. Stir in the thyme, sage, bay leaves and pepper, then return the rabbit to the pot. Top up with additional chicken stock until everything is covered. Bring the stew to a boil, then lower to a simmer. Cover and cook for 60-90 minutes, or until the meat is tender. Stir in the finely minced giblets and cook for 2 -3 minutes more. Taste for salt and fish out the bay leaves before serving.

Otik’s Spiced Potatoes

Otik’s Spiced Potatoes

Otik’s Spiced Potatoes

 

1 and 1/4 tsp brown mustard powder

1 tsp ground juniper berries

3-4 dashes of cayenne pepper

1 and 1/4 tsp ground sumac or lemon zest

1 tsp ground ginger

2 tsp kosher salt

 

1 and 1/2 lb fingerling potatoes

2 and 1/2 T. malt vinegar

4 T. unsalted butter

3 tsp spice blend

2 and 1/2 T. dried chives

kosher salt

 

Combine the ingredients for the spice blend together in a separate dish and set aside. Prepare and measure your other ingredients and slice the potatoes in half lengthwise. Add the potatoes, malt vinegar, a pinch of kosher salt, and half of the butter to the skillet and cover with cold water. Set the skillet over a medium-high flame and set a timer for 20-25 minutes. Raise the heat to high and boil another 15-20 minutes until the pan is almost dry except for a butterfat sheen. Reduce the heat to medium and flip the potatoes so that they are cut-side down on the skillet. Cook for 5 minutes, then start transferring the deep golden brown potato halves to a mixing bowl. Cover the bowl with foil in between batches to keep the contents warm. Once the skillet is empty, add the remaining butter to the pan. Once melted, stir in three tsp. of the spice blend and the dried chives. Then stir in the potatoes to coat and remove immediately. Dust the finished potatoes with kosher or sea salt before serving. This recipe makes enough spice blend for two batches, so reserve and store the remaining spices for another time.

Honeyed Chicken (Game of Thrones)

Honeyed Chicken (Game of Thrones)

Honeyed Chicken (Game of Thrones)

 

1 whole chicken for roasting

olive oil/butter (1 T.)

salt

 

1/2 cup apple cider vinegar

1/3 cup honey

Dash of mint, dried or fresh (abt. 1 tsp.)

Small handful of raisins

1 T. butter

 

Rub the chicken down with olive oil/butter and salt. This makes the skin crispy and delicious. Cook in an oven at 450 degrees F for approximately an hour, or until the juices run clear, and the thick meat of the breast is no longer pink. While your chicken is roasting away in the oven, combine all ingredients in saucepan and allow to simmer until the raisins plump and the sauce reduces slightly. Remove from heat, and when the chicken is done, spread the sauce and raisins over the bird.