
last week's market haul

rabbit's livers

walnuts | celeriac | brussels sprouts | clementines + oranges | rabbit sülze | pears | lemons

parsley | rainbow chard | winter purslane | salsify | eggs | celeriac | walnuts

lamb fillet

baguette| walnuts | lemons | pears |

oranges + clementines | brussels sprouts | celeriac | garlic | salsify | goose fat | pecorino | goat's cheese

arctic char

my first attempt at shortbread.
i used my mum's recipe. her's are crazy good.
but i changed things up a bit and used whole wheat flour [it's what i had on hand] + a mixture of raw + refined sugars, as well as chopped almonds.
they were rougher, certainly not as pretty, but still okay. needs work.

salsa verde: parsley | cornichons | capers | shallots | and a vinigary vinaigrette

arctic char with celeriac + potato mash + salsa verde



the flavour makers: garlic + onion

the finishing touches: thyme + sage

here are the livers to refresh your memory. they were perfect little specimens

rabbit pâté.
as i remembered to season + add back the garlic + onion [not like last time], this really rocked.
although i did those things, i also think the rabbit livers are perhaps better than chicken anyway. more interesting. the flavours not bigger, but sort of sweeter, silkier, subtle + more complex.

an egg muffin: whole wheat muffin | poached egg | smoked sliced pork fillet [lachsschinken]

lamb salad.
winter purslane | mint | parsley | grilled lamb fillet | pomegranate.
the dressing was clementine | lime based with evoo, spiked with shallots.


a hearty wild boar bratwurst | curly kale | rainbow chard | and white bean soup with a chicken stock base + gratings of pecorino to serve.

here is the rabbit sülze.
sülze is like a terrine but is usually made with offal and head meat and was peasant food since the middle ages. most people don't, but i actually quite like the regular sülze.
this version i guess is more of a regular terrine, as it was normal rabbit meat [not offal or head] that was packed into a container. it's traditional to eat sülze with a kind of mayonnaise or remoulade + roasted | crispy potatoes. it's a kind of pub food.

so here was my kind of variation:
roasted potatoes + brussels sprouts, which had roasted in a little goose fat, with the rabbit sülze + my homemade mayonnaise blobbed on top. not pretty in the least. but rather comforting + tasty.




































































































































