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Old 10-13-2011, 03:41 AM   #1
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Layos Me Saltsa Karithia

Hare or Rabbit in a Walnut sauce.
I got a good wild rabbit on tuesday.
Chop the rabbit into serving portions then put it in a basin with a handful of chopped celery, some lemon slices and some greek basil. Cover with 50/50 water and vinegar then leave in the fridge for a few days. I use cider vinegar.
Wipe the pieces of meat and fry in butter and evoo till brown, add the juice of 1/2 a lemon and a good glug of cheap brandy, cook slowly till the liquids have gone.
Add some good chicken stock, a few bit of cinnamon bark, salt and pepper. Cook till tender, thicken a bit with a flour slurry then add loads of crushed walnuts.
I serve it with roast pots. The Greeks have some very good comfort food for the winter

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Old 10-13-2011, 07:07 AM   #2
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Originally Posted by Bolas De Fraile View Post
Hare or Rabbit in a Walnut sauce.
I got a good wild rabbit on tuesday.
Chop the rabbit into serving portions then put it in a basin with a handful of chopped celery, some lemon slices and some greek basil. Cover with 50/50 water and vinegar then leave in the fridge for a few days. I use cider vinegar.
Wipe the pieces of meat and fry in butter and evoo till brown, add the juice of 1/2 a lemon and a good glug of cheap brandy, cook slowly till the liquids have gone.
Add some good chicken stock, a few bit of cinnamon bark, salt and pepper. Cook till tender, thicken a bit with a flour slurry then add loads of crushed walnuts.
I serve it with roast pots. The Greeks have some very good comfort food for the winter
This looks goood! But I don't think I'll be able to leave it in the fridge for a few days...
I'll try it with some sweet-and-sour baby onions
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Old 10-14-2011, 03:37 AM   #3
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Thanks Luca do you cook with chestnuts and quinces?
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Old 10-14-2011, 03:42 AM   #4
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Thanks Luca do you cook with chestnuts and quinces?
No, I'm very limited! And I don't like the idea to mix nuts with pasta or meat recipes, but I swear I'll put in those loads of walnuts at the end of your recipe...
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Old 10-14-2011, 04:07 AM   #5
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Luca mate we are having my wifes fav pasta dish tonight, cubes of beef cooked with red peppers and sour cream.
I like to fry pine nut in butter(lots of butter) then eat with conchiglie and grated pecorino
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Old 10-14-2011, 05:54 AM   #6
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Luca mate we are having my wifes fav pasta dish tonight, cubes of beef cooked with red peppers and sour cream.
I like to fry pine nut in butter(lots of butter) then eat with conchiglie and grated pecorino
I loooooooove pinoli, but only in the castagnaccio pie. And now I'll go to the fridge to devoure the last slice of it.
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Old 08-18-2012, 08:20 PM   #7
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Sounds fabulous Bolas, thank you
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Old 08-19-2012, 02:54 AM   #8
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brother bolas, i'd enjoy rabbit like this much more often if i were more swift of foot.

copied and pasted, now under my sub-category bolas' recipes.

danke, mein herr.
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Old 08-19-2012, 03:35 AM   #9
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Thank you both,my knowledge of Greek cooking was started when I lived with two Greek sister
My best mate was a Greek Cruise ship Master and the food in the officers mess was produced by a couple over very talented chefs from Kalamata, because the officers came from various locations we would have a regional dish every night.
The Layos dish was cooked for us in Funchal harbour by Capt Nikko when the port agent gave us a load of game he shot.
Mad Nikko is also a great Greek food historian, he would quote Samuel Pepys when we we making Fish Roe Salad (Botargo)=Avgotaraho:Taramosalata made the classic greek way from grey mullet roe that is pickled (tarihkion) then matured by coating in wax, the classic prep is to pound in a mortar and pestle.
The quote from 1661 is from memory, "we drank lots of claret whilst eating Botargo with bread"
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