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Recipe for :

Lapin aux Pruneaux

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

Linthwaite House

Ingredients

Rabbit - jointed
Stoned prunes
Finely diced shallots
Finely crushed garlic
Diced bacon
Peeled small onions or shallots
Chicken stock
Armagnac or Brandy
Thyme
Oil for frying
Flour for dusting
Salt/Pepper
Butter for frying
Parsley
Butter
Double cream

Method

  • Lightly flour the rabbit pieces with seasoned flour
  • Heat some butter and oil in a pan and gently fry the rabbit until browned on all sides
  • In another pan, fry the bacon, stirring all the time to brown and release its fat
  • Add the onions and fry
  • Add the shallots and chopped garlic, stir and fry gently until softened
  • Flame the rabbit pieces in the brandy - when the flames have subsided add the prunes and white wine and then allow to simmer
  • Add the tomato purée to the bacon, onions, shallots and garlic
  • Add the chicken stock and bring to the simmer
  • Add all the rabbit pieces to the vegetables, add thyme and simmer gently for about 40 minutes or until it is tender
  • If the sauce becomes too thick add a little water to the gravy to stop it from sticking or becoming claggy
  • Just before serving add some cream
  • Season as necessary and serve sprinkled with parsley

Keith Floyd
Floyd's Cookery Theatre

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