... I kinda got a little sick of not doing videos, so pursuaded the wonderful Mrs Cashmore to get behind the camera and film my simplest one pot recipie - rice and salami with cup-a-soup... (not forgetting the bottle of Old Speckled Hen)



I thought perhaps I could do a little series of these... so if you've got a recipe you'd like to share and you'd like me try to make it into a little video... credited to you of course... share them here.

m

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http://thelondonbiker.com/blog

Watch some of my camp cooking videos

AIM: mattcashmore
SKYPE: matthewcashmore
MSN: matthew@matthewcashmore.com

Rabbit in cider and cream.

Dead easy to do!

1 Rabbit or hare (or a squirrel if you came across one in your bike ).
Onions (1 big at least)
Mushrooms (as many as you like!)
bacon or lardons
Cider (or ) - 500ml more or less.
creme fraiche (optional)
mixed herbs, 2 bay leaves, pepper, salt (oregano is nice as well)


Cut the rabbit in small pieces (after skinned and cleaned). Legs cut in 2 cutting through the joints, cut the body part in smaller pieces. The ribs don't have much meat but it is very tasty. Brown the meat in the pot with some oil.
Slice the onions. Cut bacon in stripes (like lardons). Clean the mushroms and
Once the meat is browned, remove (if you have a spare plate, if not leave in the pot). Ensure heat is Medium.
Add the onions, then the bacon and mushroms. Add herbs and seasoning.
Once cooked for a while, add the cider (full bottle 500ml will do).
Let simmer for an 40 mins to an hour depending on your stove. Basically until the meat is well cooked.

When fully cooked turn off the stove and you can add a bit or creme fraiche to the gravy. The cider should have been reduced enough to be like a thick gravy. If too liquid, let it reduce, although you may like it more liquid.
Eat with rice. Or with plenty of bread!

You can replace the cider by if you prefer. The cider will give a sweet taste. White wine is also an alternative.

Enjoy!

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Maria

www.franglais-riders.com

Nice video Matt! I love to see a series of these. I have been trying to find the same kind of "one pot recipes" so that I can build of a kind of traveling cookbook that I can reference and use based on what is available wherever I happen to be.

Good idea!

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AtlasRider.com
Sport Touring Blog

Already maria's challenging you to eat squirrel mate, this could very quickly become "Challenge Matt to cook and eat the most disgusting thing you can think of".

Oh and have you considered putting the lovely Mrs Cashmore in front of the camera? Nothing sexist, I'm not hinting at gender roles in the kitchen, just that she's a lovely.

Oh, the recipe? I'll do it tomorrow, the Cracked Egg Omlette Sandwich, but I'll just go make one now.

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Hi Matt, definatly do a series of 'one pot cooking' recipies, but change your teflon/titanium saucepan for a wok. Now you can really do some cooking! The chinese are notorious for eating anything, and making it taste good. I use a small stainless steel wok, with a folding handle, from Eagle Creek, though food very easily burns if you are not vigilant. If you master the art of cutting every ingredient up in the right size, and cook them in the right order, then it's easy to be a Master Chef. On short trips, under a couple of days, I do most of the chopping beforehand, keep ingedients in airtight plasticbags, mix in readymade sauces, and....enjoy!
Peter, in Oslo

with just over 6 years on the road I feel that I may now be able to advise on some recipes......I have been working on this over the last few months and plan to put this online on our website 2ridetheworld.com with podcasts too.
they are not there just yet as we are a little busy with getting ready to enter Siberia......
however check it out in a few weeks.

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Lisa
www.2ridetheworld.com